Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • 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.


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

1 1/2 cups
340 calories; protein 12.2g; carbohydrates 35.5g; dietary fiber 5.9g; sugars 5.1g; fat 18.5g; saturated fat 2.9g; vitamin a iu 2765.6IU; vitamin c 82mg; folate 121mcg; calcium 86.6mg; iron 4.2mg; magnesium 151.6mg; potassium 885.9mg; sodium 360.6mg; thiamin 0.3mg.

3 1/2 fat, 2 vegetable, 1 1/2 starch