If you’re a new convert to vegan and vegetarian cooking and still have a craving for the flavour of bacon on top of your salad, this lively and healthy substitute is just the ticket. These delicious ribbons are also tasty on sandwiches or cut up and served on a soup. It also goes perfectly with our Stacked Celery Salad!
Preheat oven to 350 F (180 C) and line baking sheet with parchment. Set aside.
In large shallow bowl, whisk oil, maple syrup, soy or coconut aminos, and seasonings together.
Using mandoline or vegetable peeler, shave carrots into long, thin ribbons. Gently run ribbons through sauce, making sure they are evenly coated, and place in single layers on baking sheet. Brush strips with remaining sauce and set aside for 5 minutes for flavours to fully absorb into ribbons. Bake in centre of preheated oven for 10 to 15 minutes, turning strips halfway through cooking for even browning. Remove sheet from oven and set aside. Ribbons will still be slightly soft but will harden as they cool. Sprinkle with additional salt, if you wish.
Store in airtight container in refrigerator for a few days. To crisp up, place in oven on low for several minutes.
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.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.