Another food & beer post for you. This one is as simple as it gets, but very tasty! I prepared everything right after a 10-miler and had a shower while everything was cooking in the oven.
Root vegetables are a traditional (winter) food in Finland, mostly due to their cheapness and ease of growing, as well as the fact that they keep forever. They can be a bit bland, but it’s not difficult to make them more appealing. Roasting them in the oven is no doubt the easiest method.
1 Sweet Potato
3 Yellow Onions
4-5 Veggie Sausages (I used ‘Tofugrilleri’ by Pouttu — a soy based vegan sausage)
Dash of Salt, Chipotle, and Black Pepper from a grinder (could’ve used some herbs too)
Dollop of Whole Grain Mustard
This is enough for at least two meals, and I was hungry after the 10-miler! You can of course vary the ratios as you please. In addition to the vegetables I’ve used here, you could add others, such as beetroot and swede, and you could also replace the veggie sausages with tofu, seitan, or even some lentils, as I did with the rest. The Tofugrilleri by Pouttu is a recent discovery. They’re not the tastiest veggie sausage, but they’re ok, quite cheap, and available in normal grocery stores. Confusingly they are hidden in the middle of all the normal sausages, so it was sheer coincidence that I spotted them in my local S-Market store. Most of the other veggie sausages that are widely available are not vegan, although there are numerous options, such as the ones by Wheaty, which I quite like, in specialist stores (with a hefty price tag, I might add).
Time required: ~1h (20min preparation, 40min in the oven)
-Chop up all the veggies into a desidered size, but not too small (they’ll burn).
-Place the chopped veggies evenly on an oven tray.
-Drizzle thoroughly in your choice of oil and sprinkle with the spices.
-Cook about 20min in ~200 Celcius (add some heat or time if not using a convection oven).
-Take the tray out and turn the veggies around for even cooking.
-Put in the veggie sausages/tofu/etc. at this point.
-Cook for another 20min.
I especially like the oven roasted courgettes, but the sweet potato and onions are delicious too, as are the parnips. The chipotle adds a nice touch of smoke and spicyness to the potatoes and the sweet potato, but you could use chili powder or paprika powder instead. The toughest part of this recipe is chopping up the vegetables, so make sure you’ve got a sharp knife. Other than that it’s as simple as it gets. Make sure though to cover the veggies in oil properly, because they will easily burn otherwise. Keep an eye on them as well, as cooking times will vary depending on the sizes of the chunks and your oven.
I had this meal with a beer that I discovered from the organic section of Stockmann Herkku — the Ridgeway Brewing Organic. Ridgeway does a number of rather nice beers, but I hadn’t come across this one before. It’s a bottle conditioned, unfiltered vegan beer. Quite a light beer in all respects, 4.3% ABV. They claim that it’s ‘a hop lover’s beer’, but I didn’t find it particularly hoppy, just slightly hoppier than average perhaps. Refreshing and very drinkable though, it went very well with the delicate flavours of the roasted veggies, so a good choice to accompany a meal of this type. I could also see myself drinking this on a hot day, maybe there’s a hint of citrus?