In a vegan riff on green goddess dressing, cashews provide a creamy base with tons of flavor from herbs and apple-cider vinegar. Drizzle it all over this bowl of quinoa and roasted vegetables to make a satisfying vegan dinner or easy packable lunch that is ready in just 30 minutes. Source: EatingWell.com, August 2018

Carolyn Casner
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Ingredients

Directions

  • Preheat oven to 425 degrees F.

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  • Place broccoli, mushrooms and shallots in a large bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and pepper; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender and browned, about 20 minutes total.

  • Meanwhile, combine cashews, water, parsley, vinegar, tamari (or soy sauce) and the remaining 1 tablespoon oil and 1/4 teaspoon salt in a blender. Puree, stopping and scraping down the sides as necessary, until smooth.

  • Divide cooked quinoa, cabbage and the roasted vegetables and sauce among 4 bowls.

Tips

Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

Nutrition Facts

340 calories; 18.5 g total fat; 2.9 g saturated fat; 361 mg sodium. 886 mg potassium; 35.5 g carbohydrates; 5.9 g fiber; 5 g sugar; 12.2 g protein; 2766 IU vitamin a iu; 82 mg vitamin c; 121 mcg folate; 87 mg calcium; 4 mg iron; 152 mg magnesium;

Reviews (3)

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3 Ratings
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