Peanut Butter Roasted Veggies
Roasted vegetables with a peanut sauce. Vegan and vegetarian, and compliant with a mediterranean diet.
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Ingredients
2 Carrots
1 big Onion
1 pack of mushrooms
1 Cauliflower
1 broccoli
1 cup canned garbanzo beans
Peanut Butter Sauce
3 cloves of garlic
1 TBSP ginger
3/4 cup water
1 TBSP honey
2 TBSP peanut butter
2 TBSP soy sauce
1 tsp salt
1/4 tsp black pepper
2 TBSP Tahini
1 tsp rice vinegar
Optional
Chopped green onions
Sesame seeds
2 Carrots
1 big Onion
1 pack of mushrooms
1 Cauliflower
1 broccoli
164g canned garbanzo beans
Peanut Butter Sauce
3 cloves of garlic
1 TBSP (15 ml) ginger
3/4 cup (177 ml) water
1 TBSP (15 ml) honey
2 TBSP (30 ml) peanut butter
2 TBSP (30 ml) soy sauce
1 tsp (5 ml) salt
1/4 tsp (1.25 ml) black pepper
2 TBSP (30 ml) Tahini
1 tsp (5 ml) rice vinegar
Optional
Chopped green onions
Sesame seeds
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Instructions
- Heat the oven to 375° F.
- Cut the carrots, onion and mushrooms into long, thin strips and place in baking dish. Add cauliflower florets and top with olive oil, salt and black pepper.
- Roast for 20 mins or until soft.
- Halfway through, add the canned garbanzo beans and broccoli florets and continue roasting.
- Prepare the Peanut butter sauce by mixing all the ingredients in a pan over medium heat for 1-2 mins.
- Once the vegetables are cooked, transfer to the sauce pan and mix with PB sauce.
- Optional: Top with sesame seeds and chopped green onions.
Nutritional Info
Storage
Notes
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