Get the Recipe: Vegan Roasted Vegetables With Garlic Tahini Sauce
These vegan roasted vegetables, featuring zucchini, onions and mushrooms are crispy and flavorful. Served with the garlic tahini sauce, they make an amazing side dish!
Ingredients
The vegetables
- 1 large zucchini
- 1 large onion
- 1 large red onion
- 4 cups mushrooms
- 1/4 cup olive oil
- 2 tbsp maple syrup
- 1 tsp salt
- 1 tbsp dried thyme
The tahini sauce
- 1/2 cup tahini
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1/2 cup plant based milk
- 3 cloves garlic
Equipment
- Conventional oven
- Baking tray
- Large mixing bowl
- Small mixing bowl
Instructions
- Prepare the vegetables by slicing the zucchini and the onions.
- Preheat the oven to 180 degrees C/350 F and line a baking tray with parchment paper.
- Transfer the zucchini and onions to a mixing bowl together with the whole mushrooms and stir together well.
- Add the olive oil to the vegetables, together with maple syrup, salt and dried thyme and mix together once again.
- Transfer the vegetables to the baking tray and spread out into a single layer, then bake in the preheated oven for 25-30 minutes, until softened and crispy.
- Make the sauce by adding the tahini, apple cider vinegar, soy sauce, plant based milk and garlic to a mixing bowl, and whisking together thoroughly.
- Serve the sauce with the vegetables and enjoy!
Notes
- To make gluten-free, use tamari instead of soy sauce.
- Store in the fridge in an airtight container for up to 3 days.
Calories: 402kcal, Carbohydrates: 27g, Protein: 11g, Fat: 31g, Saturated Fat: 4g, Sodium: 1152mg, Potassium: 813mg, Fiber: 5g, Sugar: 13g, Vitamin A: 221IU, Vitamin C: 24mg, Calcium: 147mg, Iron: 4mg