High-Fiber Vegan, High-Protein Vegan
“Roasted vegetables are an easy side dish as they give you time to prepare the rest of your meal while they roast in the oven. This recipe is tossed with a citrusy dressing and then sprinkled with a fragrant gremolata of parsley, scallions, sun-dried tomatoes, and toasted almonds. There’s so much flavor in this dish that it works best with something simple like grilled fish or chicken.”
Ingredients
- Roasted Vegetables
- 1 medium butternut squash, peeled, seeded, and cut into ½-inch pieces
- 2 tablespoons olive oil, divided
- ½ teaspoon salt, divided
- ½ medium head cauliflower, trimmed and cut into ½-inch slices (1¾ cups)
- ½ medium bunch broccoli, trimmed and cut into ½-inch slices (1½ cups)
- 1 cup red bell pepper, seeded and cut into bite-size strips (1 large)
- 2 tablespoons lemon juice
- 2 tablespoons frozen orange juice concentrate, thawed
- 1 large clove garlic, minced
- ½ teaspoon ground pepper
- ½ teaspoon finely shredded orange peel
- Gremolata
- 2 tablespoons chopped fresh parsley
- 2 tablespoons thinly sliced scallions
- 2 tablespoons chopped sun-dried tomatoes (not oil-packed)
- 2 tablespoons sliced almonds, toasted
Directions
- 1Preheat oven to 375°F.
- 2To prepare vegetables, place squash in a large shallow baking pan. Drizzle with 1 tablespoon oil and sprinkle with ¼ teaspoon salt. Bake, uncovered, for 20 minutes. Add cauliflower, broccoli, and bell pepper; toss to coat. Bake, uncovered, 20 to 25 minutes more or until the vegetables are tender.
- 3Meanwhile, whisk together the remaining 1 tablespoon oil, the lemon juice, orange juice concentrate, garlic, ground pepper, orange peel, and the remaining ¼ teaspoon salt in a small bowl; set aside.
- 4For gremolata, stir together parsley, scallions, sun-dried tomatoes, and almonds in another bowl.
- 5Add the lemon juice mixture to the roasted vegetables; toss to coat. Transfer to a serving dish; sprinkle with the gremolata.
High-Fiber Vegan, High-Protein Vegan
“Meaty jackfruit makes these vegan sloppy Joes rich and filling. Jackfruit, a starchy tropical fruit, is mildly nutty and sweet, a blank canvas for a warm and spicy sauce like the one for this quick meat-free sandwich.”
Ingredients
- 1 tablespoon canola oil
- ¾ cup finely chopped yellow onion
- ¼ cup finely grated carrot
- 2 teaspoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon ground pepper
- ¾ cup unsalted tomato sauce
- ½ cup unsalted vegetable broth
- ¼ cup unsalted ketchup
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon light brown sugar
- 2 teaspoons liquid aminos seasoning (see Tip)
- 1 (20 ounce) can green jackfruit in brine, rinsed and finely chopped
- 4 whole-wheat hamburger buns, split and lightly toasted
Directions
- 1Heat oil in a large skillet over medium-high heat. Add onion and carrot; cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Add tomato paste, garlic powder, chili powder and pepper; cook, stirring constantly, until the spices are fragrant, about 30 seconds. Add tomato sauce, broth, ketchup, Worcestershire, brown sugar and liquid aminos. Stir in jackfruit and bring to a simmer; reduce heat to medium and cook, stirring often, until thickened, about 5 minutes.
- 2To serve, place about ¾ cup of the jackfruit mixture on bottom of each bun; cover with bun tops.
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