Ingredients
- 2 cups / 500ml cooked wild and brown rice blend
- 1/4 cup / 60ml (55g) chopped maca-maple cashews
Sweet Maple Roasted Vegetables:
- 1 cup / 250ml (135g) sliced sweet potato
- 1 cup / 250ml (170g) sliced kabocha squash
- 1 cup / 250ml (135g - approx. 2) parsnips, cut into large pieces
- 2 tbsp / 30ml maple syrup
- 1 1/2 tbsp / 22.5ml olive oil
- 3/4 tsp / 3.75ml Turmeric Twist Daily Blend seasoning
- salt, to taste
Savoury Roasted Vegetables:
- 1 cup / 250ml (120g - approx. 7) halved Brussels sprouts
- 1 cup / 250ml (110g) broccoli florets
- 1 cup / 250 ml (110g - approx. 2) carrots, cut into large pieces
- 1 1/2 cups / 375ml (110g - approx. 7) halved mushrooms
- 2 tbsp / 30ml Herbs de Provence oil
- 1 tsp / 5ml Italian seasoning
- salt, to taste
- black pepper, to taste
Vegan Herb Gravy:
- 2 tbsp / 30ml Herbs de Provence oil
- 3 tbsp / 45ml unbleached all-purpose flour
- 1 tsp / 5 ml Italian seasoning
- 3 tbsp / 45ml nutritional yeast
- 1 tbsp / 15 ml soy sauce
- 2 cups / 500ml prepared vegetable broth
Instructions
- Preheat oven to 450°F.
- Combine 1 cup uncooked rice with 1 ¾ cup water and ½ tsp salt. Bring to a boil. Reduce heat to a low simmer, cover with a tight-fitting lid and cook for 45 minutes. Turn heat off and let sit for 10 minutes.
- Prepare vegetables. Refer to pictures for chopping size for uniform cooking.
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- Visit Roasted Fall Vegetable Bowl for full instructions
Originally posted 2019-02-05 00:04:21.
Originally posted 2019-02-05 00:04:21.
