Delicious Roasted Vegetables | High-Protein Vegan Dinner Recipe
Recipes in this Video
Ingredients
- ●1 lb carrots, peeled and cut into sticks
- ●1 lb parsnips, peeled and cut into sticks
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp thyme
- ●2 cups potatoes, peeled and diced
- ●1 cup vegetable broth
- ●1/2 cup coconut milk
- ●1 tbsp nutritional yeast
- ●1/2 tsp onion powder
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large bowl, toss the carrot and parsnip sticks with olive oil, salt, black pepper, garlic powder, and thyme until evenly coated.
- 3Spread the vegetables in a single layer on a baking sheet.
- 4Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- 5While the vegetables are roasting, prepare the creamy potato sauce. In a pot, combine the diced potatoes and vegetable broth.
- 6Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- 7Drain the potatoes and return them to the pot. Add coconut milk, nutritional yeast, and onion powder.
- 8Mash the potatoes until smooth and creamy, adjusting the consistency with more coconut milk if needed.
- 9Once the vegetables are done roasting, remove them from the oven and serve alongside the creamy potato sauce.
Equipment
Ingredients
- ●1 cup canned chickpeas, drained and rinsed
- ●1 cup canned kidney beans, drained and rinsed
- ●1/2 cup red onion, finely chopped
- ●1/2 cup bell pepper, diced
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
Instructions
- 1In a large mixing bowl, combine the drained chickpeas and kidney beans.
- 2Add the chopped red onion and diced bell pepper to the bowl.
- 3Stir in the chopped parsley, olive oil, and lemon juice.
- 4Sprinkle the cumin, salt, black pepper, and cayenne pepper (if using) over the mixture.
- 5Gently toss all the ingredients together until well combined.
- 6Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 7Let the mixture sit for at least 15 minutes to allow the flavors to meld.
- 8Serve chilled or at room temperature as a salad or side dish.
Equipment
Brussels sprouts originated in Belgium and have been cultivated since the 16th century. They became popular in Europe and North America, especially during the fall and winter months. Traditionally served as a side dish, they are often roasted or sautéed to enhance their natural sweetness. Today, Brussels sprouts are celebrated for their versatility and can be found in various culinary styles worldwide, from classic preparations to modern gourmet dishes.
Ingredients
- ●Brussels sprouts
- ●olive oil
- ●bacon
- ●garlic
- ●lemon juice
- ●parmesan cheese
- ●salt
- ●black pepper
- ●balsamic vinegar
- ●honey
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Trim the ends of the Brussels sprouts and remove any yellow leaves.
- 3Cut larger Brussels sprouts in half for even cooking.
- 4Toss the Brussels sprouts with olive oil, salt, and black pepper in a large bowl.
- 5Spread the Brussels sprouts on a baking sheet in a single layer.
- 6Roast in the oven until tender and caramelized, about 20-25 minutes, stirring halfway through.
- 7While the sprouts roast, cook the bacon in a skillet over medium heat until crispy.
- 8Remove the bacon and drain on paper towels, leaving some fat in the skillet.
- 9Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
- 10Once the Brussels sprouts are done, transfer them to the skillet with garlic and toss to combine.
- 11Drizzle with lemon juice and balsamic vinegar, then add crumbled bacon and parmesan cheese.
- 12Toss everything together and serve warm.
Ingredient Alternatives
bacon
Healthier: turkey bacon
Cheaper: smoked paprika
Turkey bacon reduces fat while adding a smoky flavor.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is dairy-free and adds umami.
balsamic vinegar
Healthier: apple cider vinegar
Cheaper: red wine vinegar
Apple cider vinegar offers a tangy flavor with health benefits.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a high smoke point and is heart-healthy.
Techniques
Equipment
Also Known As
Spicy Cauliflower-Potato with Chickpeas, or Aloo Gobi Chana, is a beloved dish in Indian cuisine, often enjoyed in homes and at festive gatherings. This dish celebrates the vibrant flavors of spices and the wholesome goodness of vegetables, making it a staple for vegetarians and vegans alike. Its popularity has spread globally, with many variations adapting to local tastes, yet the essence of the dish remains rooted in traditional Indian cooking.
Ingredients
- ●cauliflower
- ●potatoes
- ●chickpeas
- ●onion
- ●garlic
- ●ginger
- ●tomatoes
- ●cumin seeds
- ●coriander powder
- ●turmeric
- ●red chili powder
- ●garam masala
- ●cooking oil
- ●cilantro
- ●salt
- ●water
Instructions
- 1Heat oil in a large pan over medium heat until shimmering.
- 2Add cumin seeds and sauté until fragrant, about 30 seconds.
- 3Stir in chopped onions and cook until translucent, 5-7 minutes.
- 4Add minced garlic and ginger, cooking until aromatic, about 1 minute.
- 5Mix in diced tomatoes and cook until softened, about 3-4 minutes.
- 6Sprinkle in turmeric, coriander powder, and red chili powder; stir well.
- 7Add cauliflower florets and diced potatoes, mixing to coat with spices.
- 8Pour in water, cover, and simmer until vegetables are tender, about 15-20 minutes.
- 9Stir in cooked chickpeas and garam masala; cook for an additional 5 minutes.
- 10Adjust seasoning with salt to taste, if needed.
- 11Garnish with chopped cilantro before serving.
Ingredient Alternatives
cooking oil
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil adds a unique flavor while being healthier.
chickpeas
Healthier: edamame
Cheaper: canned beans
Canned beans are more affordable and still provide protein.
Techniques
Equipment
Also Known As
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