Recipe: Roasted “Cheesy” Vegetables

When you see a vegan product that’s “cheese” flavoured, very often, that flavour comes from nutritional yeast. Nutritional yeast is not active like baker’s yeast is, it has stopped growing. It contains high levels of B vitamins, minerals, as well as protein and fiber. It is naturally dairy-free and gluten-free. It’s now easy to find at most health food stores. Add it to your diet by sprinkling it on foods where you might like a “cheese” flavour, after cooking. Here, I sprinkle it on roast vegetables to add a little boost in flavour and nutritional value!

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Note: This is more of a suggestion than a recipe, use your favourite vegetables here and adjust cooking times as needed. This makes a large amount, adjust accordingly.

 

• 1 small head of cauliflower, cut into florets
• 2 crowns of broccoli, cut into florets
• 2 large red onions, peeled and cut into wedges
• 2 cups Brussels sprouts, outer leaves removed, each cut in half
• 1 pint cherry tomatoes, whole

 

For the dressing:

• 5 cloves garlic, finely minced
• 2 tsp paprika
• ¼ cup vinegar
• ½ cup olive oil
• Salt and pepper to taste

 

For after cooking:

• 3 tbsp flaked nutritional yeast
• Extra virgin olive oil
• Flaked sea salt
• Freshly ground black pepper

 
Preheat the oven to 400 F.

Prepare all the vegetables but keep each separate.

In a small bowl, mix the ingredients for the dressing.

In a medium bowl, combine each vegetable (do 1 at a time) with enough dressing to coat evenly.

Lay vegetables in a single layer on a parchment-lined baking sheet(s).

You may choose to stagger cooing times or put everything in the oven at once and just remove each vegetable when done to your liking. [Approximate cooking times: tomatoes-20 minutes, broccoli-25 minutes, cauliflower-35 minutes, Brussels sprouts and onions-45 minutes]

Remove from the oven and sprinkle with nutritional yeast, olive oil, salt and pepper before serving.

Bon Appétit!