Heat the oven up to 180°C. Chop the potatoes, celeriac and beet root into 15x15mm cubes. Mix the vegetables with rapeseed oil, rosemary and salt in a bowl, than spread it out on an oven tray. Bake it in the oven for 20 minutes.
In the meantime, heat up the rapeseed oil in a pan, add the tomato puree and heat for 5 minutes . Deglaze with red wine and reduce for a short time. Add the vegan gravy and flavour with salt and pepper, let it simmer for approx. 10 minutes. Add the vegetables from the oven and simmer for another 10 minutes. Garnish with parsley.