A very quick warm vegetable side that also works as a light, complete dinner when appetite is low. Mushrooms, fennel, carrot, cauliflower, sweet onion and cherry tomatoes are roasted with olive oil, then finished with nutritional yeast, hemp hearts and smoked salt for a rich, savoury, multi-textured dish.
- 200 g mushrooms (button or any preferred variety)
- 1 small fennel bulb
- 1–2 carrots
- 200 g cauliflower florets
- 1 sweet onion (or regular white/yellow onion)
- 8–10 cherry tomatoes
- 2–3 tbsp extra virgin olive oil
- 1–2 tbsp nutritional yeast
- 1–2 tbsp hemp hearts (hulled hemp seeds)
- Smoked salt
Clean the mushrooms if needed and cut them in halves or quarters. Cut the fennel bulb in half, remove the tough core and slice it into thin wedges or strips. Slice the carrots into long sticks or rounds. Separate the cauliflower into small florets. Slice the sweet onion into half-moons or wedges. Leave the cherry tomatoes whole or cut in half.
Place all the vegetables in a large bowl, add the olive oil and, if desired, a small pinch of regular sea salt. Toss to coat, then spread the vegetables out in a single layer on a baking tray lined with parchment paper.
Roast at 190–200 °C for about 20–25 minutes, until the edges of the vegetables are lightly browned but the insides remain juicy.
While the vegetables are still hot, sprinkle them with nutritional yeast and hemp hearts, then gently toss on the tray or in a serving dish. Finish with smoked salt to taste and, if using, a pinch of black pepper. Serve warm as a side dish or as a standalone vegetable-based dinner.
Clean the mushrooms if needed and cut them in halves or quarters. Cut the fennel bulb in half, remove the tough core and slice it into thin wedges or strips. Slice the carrots into long sticks or rounds. Separate the cauliflower into small florets. Slice the sweet onion into half-moons or wedges. Leave the cherry tomatoes whole or cut in half.
Place all the vegetables in a large bowl, add the olive oil and, if desired, a small pinch of regular sea salt. Toss to coat, then spread the vegetables out in a single layer on a baking tray lined with parchment paper.
Roast at 190–200 °C for about 20–25 minutes, until the edges of the vegetables are lightly browned but the insides remain juicy.
While the vegetables are still hot, sprinkle them with nutritional yeast and hemp hearts, then gently toss on the tray or in a serving dish. Finish with smoked salt to taste and, if using, a pinch of black pepper. Serve warm as a side dish or as a standalone vegetable-based dinner.
