This is one of my favorite meals because it’s simple, colorful, makes a lot of leftovers, and can use up almost any vegetable we happen to have in our kitchen.
I would go so far to say that this recipe makes eggplant palatable for me. 🙂
You could probably make this recipe using a baking sheet or glass pan, but I would highly recommend getting a cast iron casserole dish or dutch oven like these from Lodge. The vegetables cook through, evenly, and don’t stick.
Quinoa, 1 cup dry
2 cups vegetable broth (or water)
At least 5 vegetables of choice (skin on) cut into cubes, but my suggestions would be:
- 1 Eggplant
- 1 Zucchini or Yellow Squash
- 1 Bell Pepper
- 1 Sweet Potato or White Potato
- 2 Carrots
Garlic, 4 cloves minced or ~1 Tbsp
1 Tbsp olive or canola oil
Salt and pepper to taste
1 Tbsp sesame or canola oil
1/4 cup Bragg’s liquid aminos
4 Tbsp brown sugar
4 cloves (or 1 Tbsp) minced garlic
1/2 tsp onion powder
4 Tbsp cashew butter (store-bought or make yourself by grinding cashews in a high speed blender)
Preheat oven to 425 degrees.
Chop up all of your vegetables (leave skins on) and put them in your casserole dish.
Add garlic, oil, salt and pepper and mix in the dish.
Cover the dish and place vegetables in the oven to cook for 35-40 minutes.
While vegetables are cooking, prepare the quinoa in a small saucepan with vegetable broth as per packaging instructions (1 cup quinoa + 2 cups vegetable broth).
While quinoa is cooking, prepare your sauce. Place all of the sauce ingredients into a high powered blender, like a Vitamix, and blend until smooth.
When everything is done cooking, prepare plates with quinoa, topped with veggies, topped with sauce.
Add crushed cashews to the top if desired.