Peanut Butter Roasted Veggies

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Recipes

Roasted vegetables with a peanut sauce. Vegan and vegetarian, and compliant with a mediterranean diet.

Prep:

15 minutes

Cook:

20 minutes

4 servings

Medium

Save

Peanut Butter Roasted Veggies served on a wooden serving platter

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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Dietary Therapies

MED

Dietary Requirements

Egg Free

Gluten-Free

Grain-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Kosher

Disease state

Recipe PDF

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.