Organic Plant-Based Protein & Root Vegetable Roast
ErewhonOrganic Plant-Based Protein & Root Vegetable Roast
Ingredients
For the Roasted Vegetables
- 2 organic sweet potatoes, peeled and cut into 1-inch cubes
- 3 organic carrots, peeled and cut into 1-inch pieces
- 2 organic parsnips, peeled and cut into 1-inch pieces
- 1 organic red onion, cut into 1-inch wedges
- 1 pound organic Brussels sprouts, trimmed and halved
- 3 tablespoons organic extra virgin olive oil
- 1 teaspoon organic dried rosemary
- 1/2 teaspoon organic dried thyme
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon freshly ground black pepper
For the Plant-Based Protein
- 14 ounces organic firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons organic tamari or soy sauce
- 1 tablespoon organic maple syrup
- 1 tablespoon organic apple cider vinegar
- 1/2 teaspoon organic garlic powder
For Serving (Optional)
- 2 tablespoons fresh organic parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the sweet potatoes, carrots, parsnips, red onion, and Brussels sprouts. Drizzle with organic extra virgin olive oil, then sprinkle with organic dried rosemary, organic dried thyme, pink Himalayan salt, and freshly ground black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 10 min
- 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes.
⏱️ 20 min•🌡️ 400
- 4
While the vegetables are roasting, prepare the plant-based protein. In a medium bowl, whisk together the organic tamari, organic maple syrup, organic apple cider vinegar, and organic garlic powder. Add the pressed and cubed organic firm tofu to the marinade, tossing gently to coat.
⏱️ 5 min
- 5
After the vegetables have roasted for 20 minutes, remove the baking sheet from the oven. Add the marinated tofu cubes to the baking sheet, arranging them among the vegetables. Return to the oven and continue roasting for another 20-25 minutes, or until the vegetables are tender and slightly caramelized, and the tofu is golden brown and slightly crispy.
⏱️ 25 min•🌡️ 400
- 6
Carefully remove the baking sheet from the oven. Serve the Organic Plant-Based Protein & Root Vegetable Roast warm, garnished with fresh organic parsley if desired. This nutrient-dense meal is packed with fiber, vitamins, and plant-based protein, supporting overall wellness and energy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonOrganic Plant-Based Protein & Root Vegetable Roast
Ingredients
For the Roasted Vegetables
- 2 organic sweet potatoes, peeled and cut into 1-inch cubes
- 3 organic carrots, peeled and cut into 1-inch pieces
- 2 organic parsnips, peeled and cut into 1-inch pieces
- 1 organic red onion, cut into 1-inch wedges
- 1 pound organic Brussels sprouts, trimmed and halved
- 3 tablespoons organic extra virgin olive oil
- 1 teaspoon organic dried rosemary
- 1/2 teaspoon organic dried thyme
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon freshly ground black pepper
For the Plant-Based Protein
- 14 ounces organic firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons organic tamari or soy sauce
- 1 tablespoon organic maple syrup
- 1 tablespoon organic apple cider vinegar
- 1/2 teaspoon organic garlic powder
For Serving (Optional)
- 2 tablespoons fresh organic parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the sweet potatoes, carrots, parsnips, red onion, and Brussels sprouts. Drizzle with organic extra virgin olive oil, then sprinkle with organic dried rosemary, organic dried thyme, pink Himalayan salt, and freshly ground black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 10 min - 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes.
⏱️ 20 min•🌡️ 400 - 4
While the vegetables are roasting, prepare the plant-based protein. In a medium bowl, whisk together the organic tamari, organic maple syrup, organic apple cider vinegar, and organic garlic powder. Add the pressed and cubed organic firm tofu to the marinade, tossing gently to coat.
⏱️ 5 min - 5
After the vegetables have roasted for 20 minutes, remove the baking sheet from the oven. Add the marinated tofu cubes to the baking sheet, arranging them among the vegetables. Return to the oven and continue roasting for another 20-25 minutes, or until the vegetables are tender and slightly caramelized, and the tofu is golden brown and slightly crispy.
⏱️ 25 min•🌡️ 400 - 6
Carefully remove the baking sheet from the oven. Serve the Organic Plant-Based Protein & Root Vegetable Roast warm, garnished with fresh organic parsley if desired. This nutrient-dense meal is packed with fiber, vitamins, and plant-based protein, supporting overall wellness and energy.
⏱️ 5 min