Vegan Sunday roast

For 2



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Roasted Potatoes

Approximately 500 g potatoes
2 tbsp olive oil
1 tsp dried oregano
½-1 tsp red chili flakes
1 tsp dried parsley
1 tsp salt
Freshly ground black pepper


Dark mushrooms
Green bell peppers
Small cluster tomatoes
Over vegetables: olive oil, black pepper, salt

1 pack (2 pieces) MUU Pepper Steaks
Olive oil for brushing the steaks

Chimichurri Sauce

2 tbsp red wine vinegar
1 dl olive oil
1 tsp salt
1 tsp sugar
2-3 cloves of garlic, minced
1 chili pepper, finely diced
1 bunch of cilantro with stems
1 large bunch of flat-leaf parsley with stems (or 2 small bunches)
¼ bunch of fresh oregano with stems


1.Prepare the roasted potatoes by mixing olive oil and spices in a bowl. Slice the potatoes into approximately 1 cm thick slices. Add the seasoned oil to the potatoes and mix until coated evenly. Roast the potatoes either on the grill or in the oven until done. In the oven, bake at 225 degrees Celsius for about 30-40 minutes or until they acquire a golden color. Turn the potatoes occasionally to ensure an even roast on both sides.

2. Make the chimichurri sauce. Chop all the ingredients finely and blend the entire sauce with an immersion blender. Adjust the taste.

3. Dice the vegetables and add a bit of olive oil. Grill or sauté them in a pan until cooked. Add a pinch of salt and black pepper. Brush a little olive oil on the surface of MUU Pepper Steaks with a brush before cooking. This prevents the steak from sticking to the grill. Grill or cook the steaks until they develop a beautiful sear.

4. Serve the steaks with chimichurri sauce, roasted potatoes, and vegetables.