Hasselback and Oven Veggies for more Balance
Author: Annelina Waller
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Ingredients
  • 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
Instructions
  1. Mix the marinade in a large bowl.
  2. Preheat oven to 220° C.
  3. Wash the potatoes and cut them into fan-shaped pieces.
  4. Cut carrots into sticks, quarter mushrooms and onions, cut tempeh into slices.
  5. Leave the tomatoes whole.
  6. Roll all the ingredients in the marinade and place on the baking tray.
  7. 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/