Empty My Fridge
Cajun Roasted Vegetable Bowl with Garlic Sauce
Ingredients
- Cauliflower½ heads
- Sweet potato1
- Mushroom4–6 oz
- Bell pepper1
- Other chopped veggies like squash1 cup
- Oil1 tbsp
- Lemon2 tsp
- Nutritional yeast5 tsp
- Cajun spice blend2 tbsp
- Salt0.83 tsp
- Cashew½ cups
- Garlic powder · roasted¾ tsp
- Sage¼ tsp
- Mustard · ground¼ tsp
- Onion powder¼ tsp
- Extra virgin olive oil2 tsp
- Vinegar½ tsp
Instructions
- Preheat the oven to 425°F (220°C).
- Put the chopped vegetables in a large bowl with a lid.
- Mix the Cajun spice blend, nutritional yeast (if using) and salt in a small bowl and set aside.
- Drizzle the oil and lemon juice over the vegetables, close the lid and shake to coat, or rub in with your hands.
- Sprinkle the spice mix over the vegetables, close the lid and shake again to coat.
- Spread the vegetables on a parchment-lined baking sheet.
- Bake for 30 minutes, stirring the vegetables around after 20 minutes and removing quick-cooking vegetables such as peppers if they are already roasted.
- For the garlic sauce, blend all the sauce ingredients until smooth, then taste and adjust salt and herbs; add black pepper if you like.
- Serve the roasted vegetables in a bowl, wrap or taco with greens or lettuce and a drizzle of garlic sauce.
Summarized from Vegan Richa's video. Watch it for the details.
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