Vegan Herb Hemp Roasted Vegetables Recipes

VEGAN HERB HEMP ROASTED VEGETABLES

Steps:

• In your blender combine all the ingredients for hemp dip and then blend it smooth. Keep it aside until ready to be used.
• Preheat your oven at 375 degree Fahrenheit and prepare a cookie sheet with a parchment paper. (You may use a casserole baking pan as well but make sure to grease it a little so as to avoid sticking).
• Thereafter, heat water in your saucepan and place the steamer basket in it with the vegetables to be steamed like cauliflower, broccoli, Brussel Sprouts and sweet potato(You may steam vegetables individually or all together).
• Thereafter, in a large bowl you may combine all the vegetables and toss in hemp dip. Gently mix so that the vegetables do not break.
• Afterwards, spread the vegetables on the prepared cookie sheet so that each vegetable is nicely cooked. (Do not stack vegetables in this stage. They should spread evenly and nicely).
• Later, place the cookie sheet at the top rack of your oven and bake it for 25 minutes.
• Lastly, take it out and adjust the salt. Enjoy it as side dish.

OIL-FREE ROASTED VEGETABLES

Steps:

• Preheat oven to 375 degrees F (190 C) and line two baking sheets with parchment paper.
• Place a large pot or rimmed skillet on the stovetop and fill with 1/2 inch water. Bring to a boil over high heat.
• Once boiling, lower heat to medium-high (you're going for a low boil) and carefully place a steamer basket inside (I like this one - or sub a small colander or fine mesh strainer that rests over the water but not in the water).
• Add the starchy vegetables (carrots, potatoes, sweet potatoes - Brussels sprouts are optional and should only be added if you like more tender Brussels - otherwise, set aside).
• Cover pot or skillet and steam the vegetables for 4-6 minutes or until just tender. A knife should easily pierce the vegetables but not easily slide all the way through. You're looking for them to be moist and slightly tender.
• Transfer the steamed starchy vegetables to one baking sheet, and arrange the non-starchy vegetables on the other baking sheet. Season to taste with salt and curry powder, and toss to coat.
• Bake for a total of 20-30 minutes or to desired doneness. The broccolini seems to require just 15 minutes, while the cabbage, bell pepper, and cauliflower benefit from a longer roast - up to 25-30 minutes. (Once steamed), the starchy vegetables shouldn't need more than 20 minutes in the oven. Steamed Brussels need to be roasted for 15 minutes, while unsteamed Brussels can roast for up to 20-25 minutes. Just watch the oven closely and check for doneness.
• At this point, they're ready to serve! However, I find that the vegetables are enhanced with a bit of fresh lemon juice, some herbs, and a drizzle of tahini.
• Store leftover vegetables covered in the refrigerator up to 3-4 days. Reheat over a cast-iron skillet or on a parchment-lined baking sheet in a 400-degree F (204 C) oven until hot - about 10 minutes.

VEGAN OVEN-ROASTED VEGETABLES

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 20 minutes. Drain well.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 13x9-inch baking dish.
• Cut each potato into 2 to 3 large slices and arrange pieces at ends of the prepared baking dish. Set leeks next to potatoes, then arrange carrots, onions, red peppers, and mushrooms over and around the leeks and potatoes. Drizzle vegetables with olive oil and sprinkle with thyme, salt, and pepper.
• Roast in the preheated oven, basting with pan juices every 15 minutes, until vegetables are tender when pierced with a fork, 45 to 60 minutes.