While I don’t have a fancy name for this dinner, I wanted to put all of the aspects of this dish into one post instead of three separate ones. This dish is vegan – if you’re specific about which brown sugar you purchase – and is PACKING the flavor. I can’t wait to hear what you think!
Ingredients
Carrot Puree
- 7 whole carrots, peeled
- 1/8 tsp black pepper + 1/4 tsp black pepper
- 1/8 tsp turmeric + 1/4 tsp turmeric
- 1/8 tsp garlic powder
- pinch of nutmeg
- 1/8 tsp cinnamon + 1/4 tsp cinnamon
- 2 tsp brown sugar
- 2 Tbsp avocado oil
- 1/3 cup oat milk
- 1 cup vegetable broth
Burnt Broccoli
- 1 head of broccoli, chopped
- 1 1/2 Tbsp avocado oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
Cauliflower Steaks
- 1 head of cauliflower, cut into steaks
- 1 1/2 Tbsp avocado oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
Directions
- Preheat the oven to 400*
- Season carrots with 1 Tbsp avocado oil and 1/8 tsp of black pepper, turmeric, garlic, cinnamon, nutmeg, and 1 tsp brown sugar
- Roast on a large baking sheet for 12 minutes
- After 12 minutes, add additional teaspoon of brown sugar
- Add oil and seasoning to broccoli and cauliflower and add to baking sheet
- Bake for an additional 17-20 minutes until the carrots have caramelized
- Remove the carrots from the oven, leaving the broccoli and cauliflower in the oven, and cut the carrots in half
- Add the carrots, oat milk, vegetable broth, and 1/4 tsp of black pepper, turmeric, and cinnamon to a medium pot
- Puree with an immersion blender until smooth (add more oil to the puree if you want a smoother consistency)
- Remove broccoli and cauliflower if lightly browned and plate with the puree!
Stephani's Kitchen 