This dairy-free recipe is colourful, rich, comforting, full of flavour and healthy goodness! It’s a perfect dish to add to a Valentine's meal or family dinner. Engage your creative and personalize by using various root vegetables such as sweet potato, beets, potatoes, parsnips, or carrots.
Yield: 6–8 servings
Ingredients:
For the cashew sauce
1 medium yellow onion, diced
2 Tbsp olive oil
3 garlic cloves, roughly chopped
1/3 cup Nuts to You Cashew Butter
1 cup water
2 Tbsp white miso paste
1 Tbsp apple cider vinegar or lemon juice
2 Tbsp nutritional yeast
1 tsp fresh thyme
Black pepper and nutmeg to taste
For the vegetables
2 to 2 1/2 lbs. root vegetables of choice (we used 3 beets, 1 sweet potato and 2 Yukon Gold potatoes)
Salt to taste
3 Tbsp bread crumbs
Instructions:
In a pan, sauté onions with olive oil over medium high heat until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant. Remove from heat.
In a blender, add onions and garlic, Cashew Butter, water, miso, vinegar, nutritional yeast, thyme, black pepper and nutmeg and blend until fully smooth. Taste and adjust seasonings.
Preheat the oven to 400⁰F. Oil a 10 inch circular or 9 inch square baking dish that has tall sides.
Peel and very thinly slice all the root vegetables. Arrange the vegetable slices in the dish to your liking. We like to stand the slices on the side, alternating between types of vegetable. Sprinkle salt generously onto the vegetables as you go.
Pour the cashew sauce onto the vegetables. It will look like a lot of sauce but it will cook down significantly. Cover the dish with a sheet of tin foil.
Place the baking dish onto a larger baking sheet and bake for 45 minutes. Remove the tin foil, sprinkle on bread crumbs and bake for 15–20 minutes more or until the vegetables in the centre of the dish are fully cooked.
Let sit for 5 minutes before serving.
This recipe was sourced from nutstoyou.ca
