This is an easy comfort food when you arrive tired at home and don’t want to stay cooking the whole night. Besides that the sauce can be used in different preparations as marinating tofu and tempeh, spreading on top of the vegetables that would go to the oven, or even on top of the salad.
INGREDIENTS: 1 medium sweet potato* 2 zucchini ½ onion
Sauce: ½ cup warm water 2 tbsp white miso 1 tbsp tahini 1 tbsp peanut butter 1 tbsp lemon juice 1 tsp ginger powder 1 tsp cumin seeds Chili to taste Chopped coriander Olive oil to taste Nutritional yeast or vegan parmesan on top
INSTRUCTIONS: Preheat the oven to 180ºC. Grate the vegetables. Blend all the sauce ingredients in a bowl, feel free to adjust taste and thickness. Add the grated vegetables to the bowl, mix well and transfer to a baking dish. Sprinkle olive oil to taste and nutritional yeast or vegan parmesan if you have. Bake it for 20/25 min or until roasted.
Let me know if you tried and enjoy!
*you can also try to use other vegetables you have at home 🙂
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