This recipe makes enough for 3 portions and it takes about 30-40 minutes to make, which is mainly waiting for the oven to do its job.
It’s plant-based/vegan and mainly whole foods, and gluten free.
Super easy and quick. Perfect for when you don’t feel inspired to cook. You can basically just cut up any veggies you have, roast them in the oven and eat with an easy cheesy sauce! Yumm and perfect for busy days. also perfect to use up leftover veggies. If you want it even more easy, you can use pre cut frozen vegetables which you then basically only have to dump on to the baking sheet and put into the oven. Pumpkin, carrots, zucchini, bell pepper and mushrooms are also awesome for this type of dish!
Left overs from this dish are also perfect to have for lunch. I made this type of dish very often to take with me as lunch while studying. You can just drop it in the oven to meal prep lunch while having a different dinner or have it like I said for dinner and leftovers for lunch. Definitely an all time favorite here!
Ingredients:
- About 6 potatoes
- 1 sweet potato
- 1 red onion
- Spices: 1 tsp. dried oregano, 1 tsp. dried basil, 1/2 tsp. crushed black pepper, 1/2 tsp. paprika powder, 1/4 tsp. garlic power, a little salt
- 1/2 head of cauliflower
- 1 head of broccoli
- 1 block of smoked tofu or marinate some regular firm tofu or tempeh or use legumes of choice.
- 2 hands full of cherry tomatoes
For the easy cheesy sauce:
- 5 tbsp. varmesan
- Either 150g of unsweetened soy yoghurt or 150ml unsweetened soy milk + 1 tbsp ground flaxseed + 1 tsp. apple cider vinegar
Directions:
- Preheat your oven to 200°C or 400°F.
- Wash and cut the potatoes into wedges and put them in a container with a lid.
- Add the spices also to the container, close the lid and shake it well to cover all the potatoes perfectly with the spices. I’m using this method already for many years, it’s much easier than mixing it in a bowl where half of it will drop out of the bowl haha.
- Cover a baking tray with parchment paper or with a reusable baking sheet, like I use. Then put it in the middle of the preheated oven and roast for 15-20 minutes.
- Wash and cut the broccoli and cauliflower into florets and add it on top of the potatoes after they start to become tender. Roast for another about 15 minutes.
- Cut the smoked tofu into cubes, wash the cherry tomatoes and add them on top of the potatoes and veggies about 5 minutes before those are done. Keep an eye on it so it doesn’t burn (broccoli and cauliflower tend to burn quickly).
- For the cheesy sauce mix the ingredients in a little blender or bowl. If you use the soy milk, the vinegar and flaxseed will help to thicken the sauce.
- Enjoy!
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