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Herb-Roasted Vegan Chicken and Vegetables
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 4 | red potatoes, cut into chunks |
| 1 cup | carrots, sliced |
| 1/2 cup | olive oil |
| 2 | garlic cloves, minced |
| 1 tbs | herbs de provence |
| 2 tbs | lemon juice |
| 1 tsp | lemon zest |
| 1 tsp | Bragg Liquid Aminos |
| 1/4 tsp | nutritional yeast |
| 1/4 tsp | lemon pepper |
| 1/4 tsp | garlic powder |
| 1 pinch | celery seed |
| 1 cup | frozen vegan chicken strips |
| 1 cup | green beans, trimmed |
Preheat oven 375
Slice potatoes into chunks about size of chicken. Boil potatoes and carrots 10 mins or until tender, drain and set aside
Mix oil, garlic, herb de Provence, lemon juice, lemon zest, Liquid Aminos, nutritional yeast, lemon pepper, garlic powder and celery seed into small bowl.
Combine oil mixture, chicken pieces, potatoes, carrots and green beans in baking dish. Season with salt. Roast, uncovered, 30-45 mins or until top is golden
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