A tray of roasted vegetables is total comfort food. Top it with creamy Tahini Miso Dressing, and you’ve got a perfect chilly evening dinner! This easy roasted vegetables recipe stars my favorite ingredient: the potato!

When I attended the Food = Medicine Conference back in November, I left energized. I’m far from a whole food, plant based vegan, but the speakers there really made an impression on me. We heard from plant based nutrition experts like Dr. Greger, who presented some pretty amazing evidence showing the link between eating more plants and living a longer life with a higher quality of life. I’m not ready to ditch oil or the occasional cupcake, but I have been trying to eat more whole plant foods since that weekend.

One of the speakers who I really enjoyed that weekend was Lindsay S. Nixon, aka The Happy Herbivore. She had lots of great stories to share about plant based health, and there was one thing she said that really stuck with me:

“Embrace the potato.”

Amen, sister! If you know anything about my family, it’s that we love a potato. We eatmashed potatoes multiple times a week. If Dave isn’t jazzed about something I want for supper, I can sway him by offering to add potato. We are potato people.

These roasted vegetables are meant to be the main event, and potatoes are the key to turning a pan of veggies from a side dish into a meal. Potatoes are filling, satisfying, and crowd-pleasing. Over a bed or rice or quinoa, this is an easy meal that you can even make on a weeknight. If you’re planning to make a grain to go with this, set it cooking when you put your veggies into the oven. It will be ready by the time your vegetable roast is done!

The point is, I embrace the potato, and I hope these tasty and easy roasted vegetables will unlock your love of potatoes, too!

How to Prep Your Leeks

This easy vegetable roast includes leeks, because leeks make everything more delicious. Leeks can also make everything more sandy, unless you prep them properly. Here’s how to prep leeks to get the sand out, so all that’s left is that oniony, garlicky goodness!

1. Chop your leeks into the desired size.
2. Put the pieces into a bowl of water, and use your hands to agitate the pieces. This is you getting the sand out of all of the nooks and crannies.
3. Transfer to a colander and rinse again.

It’s a lot of washing for one veggie, but it’s so worth it.

Now that your leeks are ready, prep the rest of your veggies, get them roasting, and make the dressing while the veggies are in the oven. Bing, bang, boom!

Republished with permission from Glue and Glitter

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I love roasting veggies, but I usually get stuck using the same flavors over and over again, so I’ve been playing around with different flavors. For this roasted veggie dish, I decided to try Asian barbecue sauce. The spices in Chinese Five Spice are ones that I love by themselves, but they tend to be a little strong when put together. I erred on the side of caution with this recipe, and went with a little lighter spicing. Here are some vegan and gluten-free Asian BBQ Roasted Veggies coming your way.

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Asian BBQ Roasted Veggies

Ingredients:

• 1 head cauliflower
• 1 onion
• 5 carrots
• 2 tablespoons San-J Gluten-Free Asian BBQ Sauce, or your favorite bbq sauce
• 2 tablespoons San-J Gluten-Free Tamari Sauce, or your favorite soy sauce
• 1 tablespoon Light Olive Oil
• 5 cloves garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon Chinese Five Spice
  1/4 teaspoon Red Pepper Flakes

Preparation:

1. Set oven to 375 degrees and line a baking sheet with parchment paper.
2. Wash cauliflower and slice the florets off the stalk. Place on baking sheet.
3. Scrub carrots and slice both the carrots and onion. Add them the to pan with the cauliflower.
4. In a small bowl add liquid and spices and minced garlic and mix.
5. Pour mixture over veggies and mix with hands so everything is coated.
6. Bake 20 minutes, remove the pan from oven and stir the veggies. Bake 20 more minutes.
7. Enjoy!

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Roasted Winter Vegetable Tacos with Zesty Purple Cabbage Slaw & Lime Cashew Crema

Makes 6 tacos. 

Ingredients: 

For the tacos: 

• 5 cups mixed winter vegetables, diced in 3/4 inch pieces, such as baby beets, squash, & sweet potatoes 
• 1 red onion, large dice
• 3 Tablespoons extra virgin olive oil, divided
• 1 tsp. dried oregano
• 1/2 teaspoon chipotle chile powder
• 1/2 teaspoon ground cumin
• sea salt & freshly ground black pepper
• 8 corn tortillas

For the slaw:

• 2 cups shredded red cabbage (about 1/2 small head)
• Juice of 1 lime
• 1/4 cup coarsely chopped cilantro
• optional: a few dollops of vegan mayonnaise , if you prefer a creamier slaw

For the lime crema: 

• 1 cup raw cashews (soaked at least 4 hours)
• 1/2 cup water
• 3 Tablespoons fresh lime juice
• 1/2 teaspoon sea salt, plus more to taste

Instructions:

1. Preheat oven to 400°F.
2. Toss the vegetables & onion with 2 Tbsp. olive oil, oregano, chipotle chile powder, cumin, a pinch of sea salt & freshly ground black pepper. Spread evenly on a baking sheet & roast, stirring occasionally, for 30-40 minutes or until all the vegetables are tender.
3. At least 15 minutes before serving, toss the shredded cabbage with the remaining tablespoon of olive oil, lime juice, cilantro, & 1/4 teaspoon salt. Cover & refrigerate. 
4. Drain cashews, then pulse in a food processor with water, lime juice, & salt, stopping occasionally to scrape down the bowl. Blend until creamy & smooth, about 2 minutes. Add additional salt or lime juice if desired. 
5. To assemble, warm the tortillas, fill them with roasted vegetables, top with cabbage slaw & cashew crema.

The post Recipe: Roasted Winter Vegetable Tacos appeared first on Chic Vegan.