Hasselback and Oven Veggies for more Balance |
Author: Annelina Waller
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
- Marinade:
- 150 g Aquafaba
- 2 tablespoons Tamari sauce or Liquid Aminos
- 1 tbsp coconut blossom sugar
- 1 TL Miso paste (optional)
- 1,5 tsp garlic flakes
- 1,5 TL Harissa powder
- 1 tsp chilli flakes
- 2 tsp black cumin
- Vegetables:
- 2 potatoes
- 1 onion
- 2 tomatoes
- 200 g Tempeh
- 2 carrots
- 1 sweet potato
- 2 beetroot
- Spread
- 1 tbs Tahini
- 1 tbs water
- ½ tbs lemon
- ½ tablespoon rice syrup
- Mix the marinade in a large bowl.
- Preheat oven to 220° C.
- Wash the potatoes and cut them into fan-shaped pieces.
- Cut carrots into sticks, quarter mushrooms and onions, cut tempeh into slices.
- Leave the tomatoes whole.
- Roll all the ingredients in the marinade and place on the baking tray.
- Bake until golden brown and serve with spring onions and the Tahini spread.
Recipe by Annelina Waller at https://annelinawaller.com/hasselback-and-oven-veggies-for-more-balance/
3.5.3208