A veggie roast is total comfort food. Top it with some creamy Tahini Miso Dressing, and it’s just perfect for a chilly evening’s dinner! This veggie roast stars my favorite ingredient: the potato!
[Creative Commons photo by Joe]
- 2-3 potatoes, diced
- 4 gigantic carrots, diced
- 2 young onions (or leeks, if you can’t find these), green and white parts diced
- 1/4c olive oil
- 1/4c soy sauce
- 2t Italian seasoning or herbes de Provence
- 1/2 head cabbage chopped
Preheat the oven to 400 degrees.
Mix that whole first set of ingredients into a giant glass pan, and stick it into the oven for 30 minutes. Take it out and give it a good stir.
Toss the pan back in for another 15 minutes. This time, add the cabbage, stirring to coat it with the oil and soy sauce. You can drizzle a little more oil, if things look dry. Stick the whole shebang back into the oven for 15 more minutes.
While everything is in the oven, whip up that Tahini Miso Dressing!
- 1/2c tahini
- 1/3c miso (Any sort will do! I used brown.)
- 1/4c ricewine vinegar
- 1t ground ginger
Mix the first 4 ingredients until it’s all smooth, then mix in water until it reaches a good consistency!
It made enough to fill a one pint mason jar, which is currently sitting in the fridge, waiting for this week’s veggie roast to get done!
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!