A vegan take on “meat” and potatoes, this meal transforms the familiar into something fresh and spring-like. As it’s not quite barbecue season, the tempeh is cooked in the oven, developing a lovely, sticky crust.
Replace Yukon Gold potatoes with sweet potatoes, russet potatoes, or large cubes of peeled kabocha squash.
Arrange oven racks to accommodate 2 trays. Preheat oven to 400 F (200 C).
On large rimmed baking sheet lined with parchment paper, toss potatoes with lemon juice, oil, and 1/4 tsp (1 mL) salt. Roast for 45 to 55 minutes, until tender when pierced with knife. Toss asparagus with potatoes for the last 10 minutes of roasting. Meanwhile, prepare tempeh.
Place tempeh on large parchment-lined baking sheet. In small bowl, stir together tomato paste, vinegar, maple syrup, smoked paprika, and remaining 1/4 tsp (1 mL) salt. Slather over all sides of tempeh (it should be sticky and thick). Add tempeh tray to bottom rack of oven for the last 20 minutes of roasting potatoes.
Serve tempeh alongside potatoes and asparagus.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
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