Ovenbaked Veggies

Oven-baked Veggies with Mediterranean Cashew Dip

Ovenbaked Veggies

Day 3 of Vegan MoFo asks us to share our ‘easy cook’ meal, something we prepare when we can’t be bothered to cook. That happens to me all the time to be honest. Life is pretty fast around here, so any recipe that asks for more than 20 minutes of active cooking is a rare and special occurrence. Since I refuse to buy processed food and also try to not eat a lot on the run to save my bank account, I have to be very creative in that department.

Ovenbaked Veggies

On days like this I usually just let the oven do the work. This has two advantages: for one it prepares my meal pretty much by itself and also everything that gets roasted in the oven tastes pretty awesome. As a rule! Just drizzle it in olive or coconut oil and season generously and you pretty much can’t go wrong. And you can use almost any veggie, too! My autumn/winter vegetable of choice is always brussels sprouts. Potatoes are there to make sure I’m full and tomatoes bring some acidity and juice to the plate. But obviously you can use whatever there is in the depth of your fridge.

My cherry on top comes in the form of a quickly prepared Mediterranean Cashew Dip. This took less than five minutes to wrap up in my good old blender.

Ovenbaked Veggies

Oven-baked Veggies with Mediterranean Cashew Dip

Serves: 2 servings
Prep time
5 mins
Cook time
40 mins
Total time
45 mins

For the veggies:

400 gram small potatoes
300 gram brussels sprouts
150 gram cherry tomatoes
1 tablespoon coconut oil
1 tablespoon lemon juice
1 pinch of salt and pepper
3 stalks of fresh rosemary

For the dip:

200 gram cashews
50 milliliter unsweetened almond milk
5 sun dried tomatoes 
3 tablespoon nutritional yeast
1 tablespoon lemon juice
1 pinch of salt and pepper

1. Preheat your oven to 220°C.

2. Wash and half or quarter your potatoes. Add the coconut oil to your skillet and let it quickly melt in the oven. Then take the skillet out, add the potatoes, lemon juice, rosemary, salt and pepper and quickly stir until they are evenly coated. Bake for ten minutes.

3. In the mean time clean and half your brussels sprouts. Once the ten minutes are up, add them to the skillet, stir once again and put the skillet back for ten more minutes.

4. Add all the ingredients for the dip to your blender and mix until smooth. Add more almond milk if needed.

5. Wash the tomatoes and add them on top of your skillet after the ten minutes are up and bake until everything’s golden and crispy, for approximately 20 more minutes.

6. Once done remove the skillet and top with dip. Sprinkle with some more freshly ground pepper.

Ovenbaked Veggies

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