Monday, 29 August 2011

vegetarian roast with apples bento

Sanitarium Tender Fillets with a Dijon mustard glaze, baked apples, onion, parsnip and zucchini with extra Dijon mustard.

Calories: 348 (1449kj)

An attempt at making a vegetarian version of roast pork with apples, note quite the same but still very yummy.

Process and time:
  1. Chop the zucchini and parsnip and place in an oven heated to 250 degrees Celsius for 30 minutes.
  2. Cut the apple and onion into wedges and place in the oven with the veg and cook for a further 15 minutes.
  3. Mix 1 tablespoon of Dijon mustard with 2 teaspoons of brown sugar. Coat each side of the Tender Fillets and brown in a medium frying pan then add to the oven and cook for another 10 minutes.
  4. Once everything has cooled arrange in bento box - 2 minutes.

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