Caramelized carrots with potatoes and tomato sauce

Ingredients for 2 servings:

• 6 m.-large carrot(s), washed and whole
• 4 tbsp olive oil
• 1 sea salt
• 1 tsp pepper, mixed, ground
• 3 garlic cloves, squeezed
• 1 tbsp thyme, dried
• 2 tbsp vinegar (pear-ginger vinegar)
• 300 g potatoes, peeled
• 1 onion(s), diced
• 150 g seitan, crumbled
• 1 can of chopped tomatoes (400 g each)
• 1 bunch basil, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegan

Preheat the oven to 190 degrees Celsius. Place the carrots in a baking dish. Add the olive oil, sea salt, pepper, thyme, garlic, and pear-ginger vinegar. Mix everything well with a ladle. Wrap the baking dish in aluminum foil and place it in the oven for 25 minutes. Then remove the aluminum foil and return everything to the oven for another 8 minutes, until well browned. Cook the peeled potatoes in salted water, drain, and keep warm. Fry the onion in a pan with olive oil. After 3 minutes, add the seitan crumbs. Fry both together until crisp. Now add the tomatoes. Season with salt, pepper, and basil. Just before serving, pour the oil from the carrot baking dish into the sauce. Mix well and serve everything together.