Vegan tahini yoghurt cream with oven-roasted vegetables & toasted almonds
step by step
- 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.
- 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.
- Bake the vegetables at 200°C top and bottom heat for about 20-30 minutes until they are soft and browned on the outside.
- 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.
- 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.
- 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!
Ingredients
For the oven-roasted vegetables:
2
red onions
4
cloves of garlic
1
broccoli
150 g
mushrooms
1 kg
red potatoes
4
small beetroots
100 ml
olive oil
2 tbsp
agave syrup
2 tbsp
fresh lemon juice
1 tsp
ground coriander
1 tsp
sweet paprika
1 tsp
dried rosemary
2 tsp
dried oregano
salt
pepper
For the tahini yoghurt cream:
150 g
tahini
1
clove of garlic
½
lemon (juice)
salt
pepper
Agave syrup (optional)
For serving:
100 g
almonds
1
lemon
pita bread
fresh mint
fresh parsley
sesame