• Serves 4
  • Prep Time 15
  • Cook Time 35
  • Difficulty Easy
  • 1 Vegie Delights TM Vegie Roast
  • 1/4 cup No Added Salt tomato paste
  • 1/3 cup Salt Reduced BBQ sauce
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tbs maple syrup
  • 2 tbs apple cider vinegar
  • 600g mashing potatoes, eg. Desiree or Dutch cream
  • 60g margarine/table spread
  • 1/3 cup So Good Soy milk
  • 240g green beans, trimmed
  1. Preheat the oven to 180°C. Combine the tomato paste, BBQ sauce, onion powder, paprika, maple syrup and vinegar into a small bowl and whisk to combine.
  2. Place the Vegie Roast into a loaf tin lined with baking paper. Brush the top and sides generously with the glaze. Cover the tin with foil and bake for 20 mins.
  3. Remove the foil and reglaze the roast, return to the oven for 10-15 minutes without the foil covering. The glaze will now start to caramelise on top. Allow the roast to rest for 5-10 minutes as you finish off the vegetable prep.
  4. Peel the potatoes and chop into smaller pieces. Place in a saucepan of boiling water and boil for about 15-20 minutes or until soft. In the last 2 minutes of cooking add the trimmed beans on top to quickly blanch. The beans only need a minute or two to slightly soften and you’ll notice their green colour intensifies.
  5. Drain the water and put the beans aside to serve. Add the margarine and milk to potatoes, season and mash. If you have a potato ricer, putting the potatoes through the ricer first will result in a creamier mash.
  6. Serve slices of the roast with a serve of mash potato and green beans.
Per serve
Energy (kJ)
- Energy (Cal)
Protein (g)
Fat (g)
- Saturated Fat (g)
Carbohydrate (g)
- Sugars (g)
Dietary Fibre (g)
Sodium (mg)
Potassium (mg)
Iron (mg)
Calcium (mg)

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