Vegan Roasted Curry Veggies with Vegan Honey Cashew Sauce

Vegan Roasted Curry Veggies with Vegan Honey Cashew Sauce

By Carolyn J. Braden

www.carolynsbloomingcreations.com

Serves 2-4

Veggies:

·       1 head of cauliflower, rinsed and chopped in bite size pieces

·       1 bunch of carrots, washed and chopped into bite size pieces

·       1 can of chickpeas, rinsed

·       ½ of a sweet yellow onion, chopped

·       ½ tsp hot curry powder (or regular curry powder)

·       1 tbsp olive oil

·       ½ tsp salt

·       Dash of pepper

·       1 handful of fresh spinach

Honey Cashew Sauce:

·       1 cup cashews

·       ½ cup almond milk

·       ½ tsp curry powder

·       Dash of ginger powder

·       1 tbsp honey

·       ½ tsp salt

How-to:

·       Preheat oven to 400 degrees F.

·       Put all prepared veggies (cauliflower, carrots, onions) and chickpeas onto a cookie sheet covered in parchment paper. Drizzle olive oil onto prepped food and then sprinkle with salt, curry powder and pepper.

·       Roast for 15 minutes. Toss veggies and then roast for 15 more minutes.

While veggies are roasting:

Put all ingredients for the honey cashew sauce in a high-speed blender* (I like the Magic Bullet). Blend until sauce is smooth. Add some more almond milk if the sauce is too thick.

Suggested serving:

Serve in a wrap with spinach.

 

Serving Options:

·       Place the roasted veggies and chickpeas in a bowl. Top with honey cashew sauce.

·       Serve on top of a cooked grain like quinoa or white jasmine rice. Adjust seasonings to your liking.

Leftovers?

·       Make it a salad! Place veggies and chickpeas on top of extra fresh spinach.

·       Add ¼ cup of additional almond milk to the honey cashew sauce to make a dressing.

·       Serve the dressing on top of the veggies, chickpeas and spinach.

* Notes:

·       If you do not have a high-speed blender, a food processor will work too.

·       If you only have a regular blender, soak the cashews for approximately 30 minutes in water and drain before blending.

 

 Photo by Carolyn J. Braden

Photo by Carolyn J. Braden