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Mustard & Herb Crust Vegie Roast

The perfect addition for a healthy and tasty meat free Sunday Roast. Rub with the rosemary and mint glaze provided in the pack and bake with your favourite veges for a roast that will have family and friends coming back for more!

Served with honey & rosemary roasted carrots and parsnips.


  • 1 Vegie Delights Vegie Roast, cut into 8 slices

  • 4 tbsp Dijon mustard

  • 4 tbsp fresh bread crumbs

  • 1 tbsp grated Parmesan

  • 1 tsp fresh parsley, chopped

  • ½ tsp fresh thyme, chopped

  • ½ tsp fresh tarragon, chopped

  • Freshly ground black pepper

  • 4 rosemary sprigs

  • Honey & Rosemary Roasted Carrots and Parsnips

  • 6 small carrots, peeled

  • 6 small parsnips, peeled

  • 2 tbsp honey

  • 2 tbsp rosemary, chopped

  • 1 tbsp olive oil

  • Freshly ground black pepper


  • 1.

    Mix carrots and parsnips with honey, rosemary and olive oil. Season with black pepper and roast in pre-heated oven at 180˚C for 6 – 8 min till golden and soft.

  • 2.

    Mix the breadcrumbs with herbs and Parmesan. Season black pepper.

  • 3.

    Brush each slice of Vegie Roast (on one side only) with mustard and sprinkle with the breadcrumb mix.

  • 4.

    Cook slices in pre-heated oven at 180˚C for 8-10mins until golden brown.

  • 5.

    Divide cooked carrots and parsnips onto 4 plates and top with crisp Vegie Roast slices and garnish with rosemary sprigs.


TIP: Substitute with any other vegetable in season, like roast potatoes and pumpkin.

For more great recipe ideas and info go to

Find the Vegie Delights range in the chilled & frozen sections of your supermarket.

For more info, contact Sanitarium on 1800 673 392

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