Vegans this is for you!! Vegan bowl with sesame miso ginger dressing! I love food and I love cooking but on most weekdays I don’t really feel like cooking. With two vegetarians in my home and varying degrees of likes and dislikes, coming up with something new can be challenging. But I’ve found a crowd pleaser and it can work for all the varied palates in your home. And it’s easy!! All you need are two sheet pans for roasting the vegetables in the oven. Include one favorite veg from each family member. This time I used butternut squash, shiitakes, cauliflower and spinach (yes, I quick roasted the spinach too!) Add your favorite grain, and add a veg protein if you want. I like tempeh, my husband and 17, like tofu and my 12 yo likes salmon but I didn’t make it this time.
It’s super easy and you can play around with what you want to add.
For the cauliflower I added whole cloves of garlic that became sweet and soft during cooking.
When it came to adding the spinach I added a little water and a squirt of Bragg’s Amino Acids so it wouldn’t dry out in the oven before it was cooked.
Miso Ginger dressing is from Mark Bittman in the NYT, my one small modification is that I use only 1 carrot and I add a little water to loosen up the mixture.
Easy Vegan Bowl
Serves 4
Prep time 15 min
Total cook time 1 hour
Ingredients
1 small butternut squash peeled, seeded and cut into
8 oz shiitake mushrooms quartered
1 bag or 8oz of baby spinach
1 head cauliflower florets quartered
4 cloves of garlic
olive oil
salt & pepper
1 1/2 cups cooked black rice
1 8oz package of tempeh or other vegetable protein
Instructions
Set oven temp to 425 degrees. Spread your cauliflower and squash on separate sheet pans and drizzle with olive oil season with salt and pepper. You can add your garlic cloves at this point. Toss it a bit to evenly coat. Pop it in the oven and cook until veggies caramelize around bit. Once done set aside.
Using the one sheet pan, add the mushrooms and spinach keeping them separate. Again toss with olive oil, salt and pepper. I added a little water to the spinach so it would cook without drying out.
On the other sheet pan I put the tempeh and tofu and made a quick marinade with leftover bbq sauce, soy and mirin. Cook this until warmed through and the sauce starts to caramelize in the oven.
Once done, assemble in bowl and drizzle with Miso Ginger dressing. Enjoy!!
