vegetable casserole
Baked VEGETABLE PASTA Recipe | Easy Vegetarian And Vegan Meals
Baked VEGETABLE PASTA Recipe | Easy Vegetarian And Vegan Meals
Baked Vegetable Pasta Recipe | Easy Vegetarian and Vegan Meals. A healthy (almost) one pot vegetable pasta recipe perfect for easy vegetarian and vegan meals / meal prep ideas. I’ll show you an easy way, how to make vegetable pasta / vegetarian pasta, a (almost) one pot meal made with roasted vegetables and penne pasta – a healthy Italian pasta recipe. This easy vegetarian pasta recipe is loaded with roasted vegetables for a healthy vegetarian meal. A delicious veggie pasta recipe and a great way to add vegetables to your plant based diet. Healthy roasted vegetables / veggie pasta recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes!
???? Let me know if you enjoyed my healthy vegan pasta recipe. Is there another pasta recipe you’d like to see me prepare?
▶️ BAKED VEGETABLE PASTA RECIPE INGREDIENTS: (3 to 4 servings)
✅ ???? BAKING DISH: 9 X13 inches
Parchment paper – to warp the garlic cloves
Aluminium foil
200g / 1+1/2 cup approx. / 1 large Red Bell Pepper – Cut into 1 Inch cubes
250g / 2 cups approx. / 1 medium Zucchini – cut in 1 Inch thick pieces
285g / 2+1/2 cups approx. / medium Red Onion – cut in 1/2 Inches thick pieces
225g / 3 cups Cremini Mushrooms – cut in 1/2 Inches thick pieces
300g Cherry or Grape Tomatoes / 2 cups approx. but may vary depending on the size
Salt to taste (I have added 1 teaspoon of pink Himalayan Salt which is milder than the regular salt)
3 Tbsp Olive Oil
1 Teaspoon Dried Oregano
2 Teaspoons Paprika (NOT SMOKED)
1/4 Tsp Cayenne Pepper (Optional)
1 Whole Garlic / 45 to 50g – peeled
1/2 cup / 125ml Passata or Tomato Puree
Freshly Ground Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (OPTIONAL) – I have added 1 Tablespoon of organic cold pressed olive oil
1 cup / 30 to 35g Fresh Basil
???? To Cook Pasta:
Penne Pasta (or any pasta of your choice) – 200g / 2 cups approx.
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt which is milder than the regular table salt)
▶️ METHOD:
PRE-HEAT THE OVEN TO 400 F.
Add the chopped red bell pepper, zucchini, mushrooms, sliced red onion, cherry/grape tomatoes to a 9 x 13 inches baking dish. Add dried oregano, paprika, cayenne pepper, olive oil, salt and mix well. Pack the peeled garlic cloves in parchment paper and then wrap in aluminum foil. Transfer the baking dish and the garlic packet into the oven and roast in a pre-heated 400F oven for 50 to 55 minutes or until the vegetables are nicely roasted.
✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY
Generously salt a pot of boiling water and add the penne pasta. Cook the pasta as per the package instructions.
✅ ???? TRY TO ARRANGE THE COOKING OF THE PASTA CLOSE TO THE END OF THE BAKING TIME OF THE VEGETABLES SO THAT WHEN THE ROASTED VEGETABLES ARE OUT FROM THE OVEN THE PASTA IS COOKED AROUND THE SAME TIME.
Remove the roasted vegetables and garlic from the oven. Remove the roasted garlic from the pack and add it to the roasted vegetables along with passata / tomato puree. Drain the cooked pasta and add it to the vegetables in the baking dish, along with crushed black pepper, drizzle of olive oil and fresh basil leaves. Mix well and serve hot.
▶️ IMPORTANT TIPS:
???? Every oven is different so adjust the baking time accordingly
???? For the best outcome – arrange the cooking of the pasta close to the end of the baking time of the vegetables so that when the roasted vegetables are out from the oven the pasta is cooked around that time
???? The garnish is what completes the dish so please try not to skip any of the ingredients
********
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
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#pasta #pastarecipe #vegetarian #vegan #vegetarianrecipes #veganrecipes #veganfood #healthyrecipes #plantbased #plantbaseddiet #pastarecipes #italianfood #italiancooking #vegetables
Baked VEGETABLE PASTA Recipe | Easy Vegetarian And Vegan Meals
Baked VEGETABLE PASTA Recipe | Easy Vegetarian And Vegan Meals
Baked Vegetable Pasta Recipe | Easy Vegetarian and Vegan Meals. A healthy (almost) one pot vegetable pasta recipe perfect for easy vegetarian and vegan meals / meal prep ideas. I’ll show you an easy way, how to make vegetable pasta / vegetarian pasta, a (almost) one pot meal made with roasted vegetables and penne pasta – a healthy Italian pasta recipe. This easy vegetarian pasta recipe is loaded with roasted vegetables for a healthy vegetarian meal. A delicious veggie pasta recipe and a great way to add vegetables to your plant based diet. Healthy roasted vegetables / veggie pasta recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes!
???? Let me know if you enjoyed my healthy vegan pasta recipe. Is there another pasta recipe you’d like to see me prepare?
▶️ BAKED VEGETABLE PASTA RECIPE INGREDIENTS: (3 to 4 servings)
✅ ???? BAKING DISH: 9 X13 inches
Parchment paper – to warp the garlic cloves
Aluminium foil
200g / 1+1/2 cup approx. / 1 large Red Bell Pepper – Cut into 1 Inch cubes
250g / 2 cups approx. / 1 medium Zucchini – cut in 1 Inch thick pieces
285g / 2+1/2 cups approx. / medium Red Onion – cut in 1/2 Inches thick pieces
225g / 3 cups Cremini Mushrooms – cut in 1/2 Inches thick pieces
300g Cherry or Grape Tomatoes / 2 cups approx. but may vary depending on the size
Salt to taste (I have added 1 teaspoon of pink Himalayan Salt which is milder than the regular salt)
3 Tbsp Olive Oil
1 Teaspoon Dried Oregano
2 Teaspoons Paprika (NOT SMOKED)
1/4 Tsp Cayenne Pepper (Optional)
1 Whole Garlic / 45 to 50g – peeled
1/2 cup / 125ml Passata or Tomato Puree
Freshly Ground Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (OPTIONAL) – I have added 1 Tablespoon of organic cold pressed olive oil
1 cup / 30 to 35g Fresh Basil
???? To Cook Pasta:
Penne Pasta (or any pasta of your choice) – 200g / 2 cups approx.
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt which is milder than the regular table salt)
▶️ METHOD:
PRE-HEAT THE OVEN TO 400 F.
Add the chopped red bell pepper, zucchini, mushrooms, sliced red onion, cherry/grape tomatoes to a 9 x 13 inches baking dish. Add dried oregano, paprika, cayenne pepper, olive oil, salt and mix well. Pack the peeled garlic cloves in parchment paper and then wrap in aluminum foil. Transfer the baking dish and the garlic packet into the oven and roast in a pre-heated 400F oven for 50 to 55 minutes or until the vegetables are nicely roasted.
✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY
Generously salt a pot of boiling water and add the penne pasta. Cook the pasta as per the package instructions.
✅ ???? TRY TO ARRANGE THE COOKING OF THE PASTA CLOSE TO THE END OF THE BAKING TIME OF THE VEGETABLES SO THAT WHEN THE ROASTED VEGETABLES ARE OUT FROM THE OVEN THE PASTA IS COOKED AROUND THE SAME TIME.
Remove the roasted vegetables and garlic from the oven. Remove the roasted garlic from the pack and add it to the roasted vegetables along with passata / tomato puree. Drain the cooked pasta and add it to the vegetables in the baking dish, along with crushed black pepper, drizzle of olive oil and fresh basil leaves. Mix well and serve hot.
▶️ IMPORTANT TIPS:
???? Every oven is different so adjust the baking time accordingly
???? For the best outcome – arrange the cooking of the pasta close to the end of the baking time of the vegetables so that when the roasted vegetables are out from the oven the pasta is cooked around that time
???? The garnish is what completes the dish so please try not to skip any of the ingredients
********
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
✅ Follow Food Impromptu:
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Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/
Subscribe to Food Impromptu ⤵️
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#pasta #pastarecipe #vegetarian #vegan #vegetarianrecipes #veganrecipes #veganfood #healthyrecipes #plantbased #plantbaseddiet #pastarecipes #italianfood #italiancooking #vegetables
CHICKPEA And VEGETABLE CASSEROLE Recipe | Healthy Vegan And Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA And VEGETABLE CASSEROLE Recipe | Healthy Vegan And Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) – Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) – Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) – cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic – Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley – finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices – add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator
Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe for my latest vegan recipes!
✅ Follow Food Impromptu:
Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/
Subscribe to Food Impromptu ⤵️
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CREAMY VEGETABLE CASSEROLE | Healthy Vegan Comfort Food
CREAMY VEGETABLE CASSEROLE | Healthy Vegan Comfort Food
As Fall arrives and the weather starts to cool we all tend to turn to rich, warm, comfort foods to ease into the seasonal transition. This plant-based Creamy Vegetable Casserole is the perfect recipe to enjoy a heaping helping of a host of healthy vegetables all cooked to perfection in a deliciously creamy cheese sauce. As with all our recipes this casserole is vegan, gluten-free, refined sugar-free, refined oil-free, and utterly scrumptious.
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KEY MOMENTS
00:00 Introduction
00:26 Cook Onions, Celery, & Mushrooms
01:21 Add Garlic
02:14 Cook Remaining Vegetables
04:56 Add Sauce to Casserole Dish
06:21 Prepare Creamy Sauce
07:34 Add to Casserole & Bake
08:58 Final Reveal & Taste Test
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CHICKPEA And VEGETABLE CASSEROLE Recipe | Healthy Vegan And Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA And VEGETABLE CASSEROLE Recipe | Healthy Vegan And Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) – Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) – Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) – cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic – Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley – finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices – add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator
Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe for my latest vegan recipes!
✅ Follow Food Impromptu:
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Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/
Subscribe to Food Impromptu ⤵️
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ONE PAN (Baked) CHICKPEA RECIPE | Vegetarian And Vegan Meals Idea | Chickpea Recipes
ONE PAN (Baked) CHICKPEA RECIPE | Vegetarian And Vegan Meals Idea | Chickpea Recipes
This one pot baked chickpea recipe is a healthy and easy Vegetarian and Vegan Meals Idea. These chickpea recipes are perfect one pot meal for any day of the week.
???? Let me know in the comments if you enjoyed my vegan chickpea recipe.
▶️ CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings approx.)
2 cups / 1 can (540ml can) Cooked Chickpeas – drained and rinsed
100g / 1 cup Carrots – Julienne cut
(It’s important that the carrots are thinly shredded so that they can cook in the same time as the onions)
250g / 2 heaping cup Red Onions – thinly sliced
200g / 1 heaping cup RIPE Tomatoes – chopped
35g / 1 Jalapeno OR Green chillies to taste – chopped
2 Tablespoon Garlic – finely chopped
2+1/2 Tablespoon Tomato Paste
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Coriander
1 Tablespoon Paprika (NOT SMOKED)
Salt to taste ( I have added total 1+1/4 Teaspoon of pink Himalayan salt)
3 Tablespoon Olive Oil
???? Garnish:
1/4 cup / 10g Parsley – chopped
Freshly Ground Black Pepper to taste (i have added 1/4 teaspoon)
OPTIONAL – Drizzle of extra virgin olive oil
✅ ???? BAKING PAN: 10.5 X 7.5 inches (you could use a square or oval shaped pan as well)
▶️ METHOD:
Thinly slice the onion and julienne cut the carrots. IT’S REALLY IMPORTANT THAT THE CARROTS ARE THINLY SHREDDED SO THAT IT CAN BAKE COOK IN THE SAME TIME AS THE ONIONS. Chop the jalapeno or green chilis and garlic. Set it aside. Now drain 2 cups of home cooked chickpeas or 1 can of chickpeas and rinse it.
PRE-HEAT THE OVEN TO 400 F.
To a 10.5 X 7.5 inches baking pan add the cooked chickpeas, shredded carrots, onions, tomatoes, jalapeno, garlic, tomato paste, spices (ground cumin, coriander, paprika) and salt. Mix thoroughly with clean hands, so that each of the vegetables and chickpeas are coated with the spices and tomato paste.
Wet a rectangular piece of parchment paper so that it becomes more pliable and easier to cover the pan. Squeeze to remove any excess water. Cover the pan with the wet parchment paper. Bake in a pre-heated oven at 400F for about 35 minutes or until the carrots and onions are soft and cooked. Remove from the oven and then remove the parchment paper. Then bake uncovered for about another 8 to 10 minutes to get rid of any excess water. It too me 10 minutes in my oven.
✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDING TO YOUR OVEN.
Remove for the oven and place it on a wire rack. Allow it to slightly cool down. Serve it with couscous or rice. Make a greek pita pocket sandwich. or serve it along with whole wheat roti or pita.
This recipe is perfect for meal planning / meal prep and can per stored in the refrigerator in an airtight container for up to 3 days.
▶️ IMPORTANT TIPS:
???? IT’S REALLY IMPORTANT THAT THE CARROTS ARE THINLY SHREDDED SO THAT IT CAN BAKE COOK IN THE SAME TIME AS THE ONIONS
???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY
???? This recipe is perfect for meal planning / meal prep and can per stored in the refrigerator in an airtight container for up to 3 days
*************
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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*************
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