Posted in Recipes

Tasty Fall dinner with a vegan option!



Recipe: For 2 persons


* For the oven roasted veggies:

4 medium fresh beetroot, peeled & top & bottom cut away with plastic gloves on to prevent stains everywhere, each beetroot cut into smaller wedges

1 medium white onion, peeled & cut up into smaller wedges

6 bigger carrots, peeled & each one cut up into smaller strips

2 tablespoons raspberry vinegar ( 30 ml )

2 tablespoons balsamic vinegar ( 30 ml )

a few drizzles of a fruity extra virgin olive oil

8 grins of black pepper

some pinches of Maldon sea salt

* For the cooked peppered buckwheat groats:

1/2 cup ( 100 gr ) rinsed buckwheat groats

twice the same amount of water to cook the groats in

some grins of black pepper, to taste

* For the fried organic pork sausages: 

250 gr of organic gluten-free & dairy-free pork sausages You can make this meal completely vegan if you use vegan sausages!!! )

a fruity evoo to fry them in


1. reheat your oven to 200°C ( 400 F ) for 10 minutes. In a large non-stick roasting tin, place your beetroot, carrot strips & white onions wedges, in 1 layer all in it. Scatter your black pepper, sea salt over your veggies. Pour your raspberry vinegar & balsamic vinegar all over your veggies & with plastic gloves on mingle everything together. Place in your hot oven & roast for about 25-30 minutes until your veggies are cooked through. Turn your veggies over after 15 minutes or so, to prevent burning & for an equal roast!

2. Cook your buckwheat groats according to your packet instructions. I added some grins of black pepper to my buckwheat. Cook until the water is absorbed & until the buckwheat groats have opened & are cooked through. This took me about 15 minutes. Keep warm.

3. While you cook your buckwheat fry your organic sausages into some hot fruity evoo until cooked through & browned on all sides. Serve at once & enjoy your meal with a loved one! 🙂 MMM! Stay tuned, Subscribe through the photo link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! Click onto this link below!




Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

37 thoughts on “Tasty Fall dinner with a vegan option!

  1. Roast dinners are my favourite!! I love how youve used buckwheat groats in a savoury way here, as I see them used in sweets and breakfast a lot!

  2. I am too a fan of roasted veggies, esp. root. That’s a great meal, Sophie.

  3. I love your flavoring the veggies with the 2 vinegars, great idea; it must have been such great smell in your kitchen 🙂 Great dish with the buckwheat groats, thanks Sophie

    XX Linda

  4. I made this lovely tasty dinner this evening & loved it so much!
    The roasted veggies were just perfect! So delicious too! 🙂

  5. Made it, loved it, served it white vegan chorizo sausages,…a fabulous tasty dinner!

  6. I loved it too & served it with home-made seitan sausages, spiced up! 🙂 xx

  7. Like Jerome, I served this lovely dinner with home-made seitan sausages,..divine indeed! x

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