Hello dear readers! Today we will show you our first recipe. This is a simple one-pan oven bake dish which has many possible variations. Today I’ll be basing it on potatoes and oumph, which is a soy based vegan meat substitute. If you don’t have oumph, you can use your own vegan meat favorite. Or if you feel like being extra whole foods based today, exchange it for chickpeas or large white beans.

This is a very convenient dish, since it is minimum preparation time. I use pre-washed small “delicassy” potatoes that you don’t have to peel. Besides, the peel has extra nutrition and fiber anyway 🙂 The other veggies just need to be roughly chopped in large pieces, which you can do in a jiffy.

[recipe title=”Simple one-pan potatoes, veggies and oumph” servings=”3-4″ preptime=”15 mins” cooktime=”45 mins” difficulty=”easy” rating=”★★★★★” description=”A minimum effort and rewarding one-pan dish that cooks itself in the oven.”]

[recipe-image image=”https://allergician.wordpress.com/wp-content/uploads/2023/02/img_8845.jpg”]

[recipe-ingredients]
– 800 g potatotes, preferrably small size and pre-washed
– 180 g oumph or other vegan meat substitute
– 3 tomatoes
– 1 yellow onion
– 1 red onion
– 1 red pepper
– 4 cloves garlic
– 1/2 lemon
– ~1 tablespoon olive oil
– ~2 teaspoons dried thyme
– salt, peppar and dried chili flakes, according to taste
– some chopped parsley for garnish

[/recipe-ingredients]
[recipe-image image=”https://allergician.wordpress.com/wp-content/uploads/2023/02/img_8839.jpg”]
The pan, before it goes into the oven

[recipe-directions]
1. Turn the oven on 225 degrees Celcius
2. Put your pre-washed unpeeled small potatoes in a large oven-proof pan.
3. Cut some of the potatoes in half if needed, if they are of uneven size
4. Cut peppers, onions and tomatoes in large chunks and throw them in the pan.
5. Put the garlic cloves in the pan, without peeling them.
6. Add the oumph.
6. Squeeze some of the lemon juice from the lemon and leave the lemon half in the pan
6. Season with olive oil, salt, peppar and chili flakes
7. Let bake in oven for ~45 min, stir after half the time for even baking
6. Sprinkle over some chopped parsley and enjoy the dish 🙂
[/recipe-directions]

[recipe-notes]
Serving tips: Serve with a green salad, hummus and vegan yogurt.

Variation tips: Can also be done with other root vegetables and vegetables, like carrots, sweet potatoes, eggplants etc. The oumph can be exchanged for e.g. chickpeas or beans.
[/recipe-notes]
[/recipe]