Vegan tahini yoghurt cream with oven-roasted vegetables & toasted almonds
step by step
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Preheat the oven to 200°C top and bottom heat. First prepare the vegetables: peel and quarter the red onions, peel the garlic cloves, wash the broccoli and cut it into florets. Clean the mushrooms, trim the stems a little and cut them into quarters. Wash and quarter the beetroot and potatoes. Line a baking tray with baking paper and spread out the vegetables on it.
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Put the olive oil, agave syrup, fresh lemon juice, ground coriander, sweet paprika, dried rosemary, oregano, salt and pepper in a bowl and stir well. Spread the mixture evenly over the vegetables.
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Bake the vegetables at 200°C top and bottom heat for about 20-30 minutes until they are soft and browned on the outside.
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In the meantime, prepare the vegan tahini yoghurt cream. To do this, peel and finely chop the garlic clove (or press through a garlic press) and mix with the vegetable yoghurt and tahini in a bowl. Season to taste with lemon juice, salt and pepper. Optionally add agave syrup.
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For the topping, chop the almonds into chunks and toast them in a pan without oil until browned. Wash the fresh mint and parsley, shake dry and chop finely.
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Distribute the vegan tahini yoghurt cream on a plate, arrange the oven vegetables on top and sprinkle with fresh mint and parsley, toasted almonds and sesame seeds. Drizzle with a little fresh lemon juice and serve with pita bread.
Bon appétit!