Roasted root veg with spinach tamari mushrooms

Roasted root veg with spinach tamari mushrooms

Mushroom dishes are a staple with vegetarians and vegans alike. Here is another recipe using them as the main attraction of the meal. The tamari flavor makes them so very tasty, you’ll wish you had cooked some more! Be sure, I am well aware that there are  a lot of people disliking mushrooms for their texture and slightly slimy taste, but this can all be remedied when cooked in a certain way.

I believe that we can all agree that roasted or stir fried mushrooms can be one of the best tasting things in your meal. Avoid prolonged cooking and washing in water, just brush off the dust and dirt, when preparing them. This way, they’ll lose most of their sliminess and won’t get too mushy whilst cooking.

Also when combined with fried onion, they’ll taste a hundred times better! Seasoning also does it’s magic. Use salt at the start of your cooking and add the tamari at the end to adjust the saltiness. Here I paired the mushrooms with some spinach and it worked very well!


This dish can be done in a shorter time , when using precooked/leftover grains. Rice or any other type of grain would work too.  I generally use gluten free due to my intolerance but if you don’t experience any problems, you’ll have a wider options of what you can use.

Roasted veg used, was just what we had in the fridge, so if you need to use up some older veg or don’t have all the ingredients handy, go for what is available to you.

Sauerkraut side is optional, you can include it if you like it, as it goes quite well with roasted veg. But any other fermented veg would be good too. Kimchi is starting to get popular now as well! This is a spicier version of fermented veg, which usually combines cabbage and radishes, and it comes from Korea.

Roasted root veg with spinach tamari mushrooms

15 minPrep Time

30 minCook Time

45 minTotal Time


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  • 1/4 onion
  • sunflower oil for frying/drizzling over veg
  • tamari soy sauce
  • handful of spinach leaves
  • 3 small closed cup mushrooms
  • piece of celeriac
  • 1/4 beetroot
  • 1/3 sweet potato
  • veg for steaming:
  • 3 Brussels sprouts
  • 1/2 small carrot
  • 6 smallish green beans
  • for the decorating:
  • green garnish - here celery tops and basil leaves
  • optional - 2 tbsp sauerkraut


  1. First preheat your oven on 200 degrees. Then cut your veg, onion finely, mushrooms into thin slices, celeriac, beetroot and sweet potato into chips. Chop the rest of the veg into smaller pieces anyway you desire.
  2. Find a suitable baking tray and line it with baking paper. Arrange your veggie chips on, so they don't go over one another and cook evenly. Drizzle with cooking oil and season with salt and any herbs you like. I tend to use cinnamon on sweet potatoes to bring out the sweetness even more and mixture of oregano, rosemary, garlic or ground ginger on the other veg. Leave to roast for about 15 mins, take the tray out and turn the chips over. Pop back in the oven for another 10 to 15 mins.
  3. Meanwhile boil up some water in a smaller pot with a lid on, for steaming your Brussels sprouts, carrot and green beans. Put them in and add some salt. Steam for about 10 mins on a low heat.
  4. Fry the onion with a pinch of salt and add the sliced mushrooms. Continue to fry for about 5 mins, add a little hot water if it starts sticking to the pan and some tamari sauce to enhance flavor. Mix the spinach in until it starts wilting and turn the heat off.
  5. Serve with any type of grain, we used buckwheat (about 60-75g per person) and mixed our steamed veg in with it. Saved few pieces for decoration too! Garnish with your chopped up fresh greens.
  6. Serve with a side of sauerkraut or some fresh veggies.



496 cal


16 g


79 g


22 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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