Tuesday, October 20, 2009

Ginger and Maple-Roasted Veggies & Tempeh

I've been roasting all kinds of vegetables the past few days, one of the few good things about all the rain and cold we've been putting up with lately. I approach roast vegetables the same way I usually make soup, in that it's less about having a plan and more about using whatever odds and ends are on hand. Either way, you just cook them all together until all the flavors are mingling and getting along nicely.

This one includes brussels sprouts, apples, turnips, red bell pepper, sweet potato, mushrooms, and tempeh. After tossing everything in olive oil, it's roasted in a glass baking dish at about 375 F, with aluminum foil over the pan for the first 30 minutes. Removing the foil for the last 30 minutes or so allows for good browning...it's basically steamed for the first half hour, then roasted in dry heat for the last half hour.

Seasoning can be very simple - a little salt and pepper, along with the oil, and it's great. On the other hand, I also like adding some assertive flavors, since roasted veggies usually become sweeter and more mellow. This entry included grated fresh ginger, a half dozen whole garlic cloves, some fresh sage leaves, maple syrup, and a tbsp. of balsamic vinegar.

Tofu scramble is one of the joys of being vegan. Nutritional yeast, black salt, and turmeric transform crumbled tofu into scrambled eggs, and a bunch of fresh veggies make this look as vibrant as it tastes. It's almost November, and I'm still eating fresh cherry tomatoes, as the ones I picked before freeze are still holding up inside.

12 comments:

Theresa said...

It's starting to get too warm here now for roasted veggies, which makes me a little sad. But I can comfort myself with that all-weather tofu scramble. Yours looks fantastic.

nora said...

Tofu scramble is indeed an exclusive vegan joy.

The Voracious Vegan said...

OOoh I love roasted veggies. The oven magically transforms them and makes them even MORE delicious than usual.

And YAY for tofu scrambles, they are fun to make and even more fun to eat! I love them because you can throw any leftovers in them and they always taste amazing.

Kiersten said...

I adore roasted vegetables. I've been making them constantly now that the weather is cooler. Although I still make them during the warm months too. I have recently discovered how good roasted green beans are.

aredcardigan said...

Love tofu scramble. Def a high point in vegan cuisine.
And how good does one feel after eating a plate of roasted veggies for dinner as opposed to the whole meat and potatoes combo.

Just the other day I roasted some cauliflower and tomatoes with olive oil and TJ's 21 seasoning salute...yums. Get yourself a bottle. Your life will change:)

vegan.in.brighton said...

I love roasted veggies and tofu scramble...or roasted veggies in a tofu scramble! Yum!

miss v said...

fall is perfect for soups and roasted veggies. must get me some tempeh, stat!

VeganView said...

I just adore your blog! So many of the delicious meals you make are an inspiration to me come dinner time. And you have the same plates I had in my parent's house growing up :)

Rita said...

those roasted veggies look great!

Buy Kamagra said...

this is perfect to eat with any kind of recipe based in rice, for example a fried rice with shrimp, beside too with a good meat dish.

Viagra Online said...

I love the roast vegetable, specially the tomatoes. I think you've enough talent. Thanks for this useful information, each entry always do the informative work.

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Nothing like some roasted veggies to start the day! awesome recipe!