Roasting brings out the natural flavours of veggies in this vegan entertaining platter. Switch up beans and herbs to transform this dish into something new.
Turn this platter into pizza: spread cooked flatbreads with hummus, chop vegetables to add on top, slice, and serve.
Preheat grill pan to medium-high (see below for oven directions). For vegetables, on large rimmed baking sheet, coat eggplant and peppers with oil. Sprinkle with salt. Grill eggplant for 5 to 6 minutes per side, or until grill marks appear and eggplant is soft. Roast peppers, turning often for 10 to 15 minutes, until collapsed and charred on the outside. (Alternatively, roast on 2 large baking sheets at 400 F for 35 to 45 minutes, or until tender.) When cool enough to handle, remove stems and seeds from peppers. Reserve.
For flatbread, in large bowl, mix flour with psyllium or flaxseed, baking powder, and salt. Stir in milk. Using hands, knead dough into smooth ball, adding more flour if itu2019s sticking to your hands. Transfer to oiled cutting board and slice into 4 balls. Coat each ball in oil, stretch with fingers until 1/4 in (0.6 cm) thick. Grill bread or pan-fry bread for 2 to 4 minutes per side, until dark brown and dough is cooked through. Reserve.
For hummus, in food processor, pulse garlic until minced. Add tahini, lemon juice, 2 Tbsp (30 mL) water, miso, and cumin. Blend until smooth and creamy. Add chickpeas, blend until smooth, scrape down sides, and blend again, adding more water to thin as needed. Smooth hummus into centre of large platter, drizzle with olive oil, and sprinkle with chili flakes. Arrange roasted vegetables, flatbread, and basil or mint around hummus, and serve family style.
This recipe is part of the A Week of Living Vegan collection.
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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