Vegan Roasted Vegetables With Garlic Tahini Sauce Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 30 mins
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
1/2 cup tahini
2 tbsp apple cider vinegar
2 tbsp soy sauce
1/2 cup plant based milk
3 cloves garlic
1Prepare the vegetables by slicing the zucchini and the onions.
2Preheat the oven to 180 degrees C/350 F and line a baking tray with parchment paper.
3Transfer the zucchini and onions to a mixing bowl together with the whole mushrooms and stir together well.
4Add the olive oil to the vegetables, together with maple syrup, salt and dried thyme and mix together once again.
5Transfer 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.
6Make the sauce by adding the tahini, apple cider vinegar, soy sauce, plant based milk and garlic to a mixing bowl, and whisking together thoroughly.
7Serve the sauce with the vegetables and enjoy!
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.