Description
Indulge in the delightful flavors of Roasted Carrots with Vegan Ricotta, a dish that effortlessly marries comfort and sophistication. This recipe features sweet, caramelized carrots paired with a creamy vegan ricotta made from wholesome ingredients, making it an excellent choice for both busy weeknights and festive family gatherings. With its quick preparation time and versatility, this dish is sure to become a staple in your culinary repertoire. Garnished with fresh pomegranate seeds and parsley, it not only tastes great but also looks stunning on any table!
Ingredients
Scale
- 1 lb. carrots
- 2 tsp olive oil
- 2 tbsp maple syrup
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp cinnamon
- Salt and pepper to taste
- ¾ cup raw cashews (soaked)
- 250 g extra firm tofu
- 1 clove garlic
- Juice of 1 lemon (to taste)
- 4 tbsp nutritional yeast
- 2 tsp apple cider vinegar
- ½ tsp salt
- 3–4 tbsp plant milk as needed to thin
- 1/3 cup pomegranate seeds
- ¼ cup chopped fresh parsley
- 2 tbsp crushed walnuts
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C). Slice off the greens from the carrots and place them on a baking tray.
- Drizzle olive oil and maple syrup over the carrots. Season with cumin, paprika, cinnamon, salt, and pepper. Toss to coat evenly.
- Roast the carrots for about 25-30 minutes until golden brown.
- While roasting, blend soaked cashews, tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, salt, and plant milk until smooth to create the vegan ricotta.
- Serve by spreading vegan ricotta on a plate topped with roasted carrots. Garnish with pomegranate seeds and parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg