Vegan roasted vegetables with coriander cream

Vegan roasted vegetables with oil-free coriander cream makes a delicious starter or main meal when paired with brown rice or quinoa. Naturally gluten-free.

ROASTED VEGETABLES
1 x 400 g can chickpeas (about 1½ cups cooked)
½ cauliflower head (approx. 500 g / 18 oz)
approx. 20 ml / 1½ tbsp olive oil
1 tsp fine sea salt
1½ tsp cumin
1½ tsp coriander
2 tsp nutritional yeast
½-1 tsp chilli powder, adjust to taste
2 long carrots
2 tsp maple syrup
approx. 20 ml / 1½ tbsp high smoke point vegetable oil (I used peanut)
200 g / 7 oz curly kale, tough stems removed and chopped small
½ tsp smoked paprika
CORIANDER CREAM

6 tbsp (husked) sunflower seeds, soaked overnight
1½ tbsp freshly squeezed lemon or lime juice
2 small garlic cloves
½ tsp salt, more to taste
black pepper, to taste
a pinch of cumin, to taste
a pinch of chilli flakes, to taste
½-1 tsp maple syrup
approx. 50 g / 2 oz coriander / cilantro leaves

View the full recipe at Lazy Cat Kitchen →