Chili Cheese Veggie Roast


Who likes simple meals that don’t compromise flavor?!

*quickly raises hand*

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To me, all a meal needs to be satisfactory are these crucial elements: crunch and/or chewiness, tenderness/softness, and a complementary sauce.

Coming in for the crunch/chewy category, we have roasted brussels sprouts, giving us something to sink our teeth into. For the soft category, thin wedges of sweet potato, cooked to fork-tenderness, and pleasant color contrast. And for the sauce, 5 minute chili “cheese” sauce (don’t sweat, it’s still as vegan as ever) – requiring one personal sized blender carafe & a small pot – elevates this dish to restaurant status.

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There’s a reason the common man buys his sauces from the store and it’s because marketing from clever sauce companies have scared him into believing sauces are fussy, expensive, and FUSSY, all capitals this time. When in actuality, homemade sauces require little fuss, a few tools, and some very basic cooking knowledge.

It doesn’t get much simpler than this, dudes.

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Stir-fries and veggie roasts are satisfying, healthy, simple, and time conservative ~ perfect for any breakfast on the go, lunch in between errands, or lazy dinner.

Add in some protein in the form of tempeh or chickpeas, and you have a well rounded meal are fit than your body post-workout ;)

E-hem, aaaannnyyywwwaaayyyysssss, I hope that after making this recipe you’ll learn how to assemble five-star-seeming dishes within minutes in your very own home, never to fear sauce again.

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Chili Cheese Veggie Roast

  • Servings: Two
  • Time: 30 minutes
  • Difficulty: Moderate
  • Print

Reminiscent flavor of chili cheese sauce paired with crunchy brussels sprouts and fork-tender sweet potato wedges.

Ingredients

  • 1 small sweet potato, cut into thin wedges (reference photos)
  • 1/2 lb quartered brussels spouts
  • 1/4 large onion, diced
  • 2 large cloves of garlic, chopped
  • 1/2 c (4 oz) silken tofu
  • 3 tbs soy milk or other unsweetened dairy alternative
  • 2 tbsp nutritional yeast
  • 2 tsp tamari sauce
  • 1 tsp dijon or spicy brown mustard
  • Oil for coating (grapeseed oil works well)
  • Sea Salt

Directions

  1. Pre-heat oven to 400° F. If using cast iron skillet, place inside oven while heating up.
  2. Toss brussels sprout quarters & sweet potato wedges with oil (1-2 tbs) and a heavy pinch of salt.
  3. Place in pre-heated cast iron skillet or cookie sheet and roast for 10 minutes. Remove from oven, stir, and roast for another 5-10 minutes or until sweet potatoes are tender and brussels are crispy.
  4. While the veggies cook, heat a small non stick pan over medium low heat. Add diced onion, 1/2 tbs oil, and a heavy pinch of salt. Cook, stirring occasionally, until the onions reduce in size and begin to caramelize, about 10 minutes. Add in garlic and cook for another 3 minutes.
  5. Combine onion, garlic, tofu, soy milk, tamari, mustard, and chili powder in a small blender carafe and blitz until smooth. Taste and adjust seasoning if desired, adding more tamari for saltier flavor, more soy milk for a thinner consistency, and more chili powder for stronger flavor.
  6. Transfer to small pot and heat over medium heat until sauce begins to bubble. Turn heat down to low until veggies are ready.
  7. Serve with sauce atop veggies in bowls or straight from the pan, like we did. Cheers!

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