Cooler weather has arrived in many parts of the USA and it’s time to roast vegetables! A previous article in Vegetarian Journal called Roasting for Flavor and Sweetness written by Sally Bernstein features these vegan roasting recipes: Roasted Cherry Tomatoes, Cinnamon Roasted Pears, Roasted Veggie and Tempeh Sandwiches, Garlic and Rosemary Potatoes, Roasted Baba Ganoush, and South-of-the-Border Red Pepper Dip.
Read the article here: https://www.vrg.org/journal/vj2002issue1/2002_issue1_flavor_sweetness.php
Another article that ran in Vegetarian Journal featuring vegan roasting recipes is called Roasting Vegetables and Fruit by Debra Daniels-Zeller. Recipes included are Roasted Kale Chips, Roasted Roma Tomatoes, Simple Roasted Root Vegetables, Whole Roasted Cauliflower, Roasted Maple-Cinnamon Apples, Quinoa Salad with Roasted Asparagus, Roasted Brussels Sprouts with Lemon-Dijon Sauce, Balsamic Roasted Portobello Mushrooms, and Orange Roasted Pineapple with Chocolate and Coconut Sorbet.
Find this article here: https://www.vrg.org/journal/vj2015issue1/2015_issue1_roasting.php
Subscribe to Vegetarian Journal in the USA: https://www.vrg.org/member/2013sv.php