This is one of my weekly staple meals, and a recipe idea I typically suggest to my clients – as they transition towards a whole food, plant-based diet. Making a big platter of roasted vegetables and sauce to enjoy throughout the work-week, is one of the ways I encourage people to make healthily eating more efficient. Washing and chopping vegetables takes time and energy, so you may as well do it in bulk! This allows you to quickly assemble a healthy, delicious, plant-based meal – without having to start from scratch each day. Choose any combination of vegetables you enjoy, and try to purchase as much seasonal, local produce as possible.
This recipe is great as a dipping sauce for rice-paper rolls/lettuce wraps, baked crispy tofu/tempeh or as tofu/tempeh marinade. Enjoy it as the dressing in a crunchy asian slaw, squeeze a little into your stir-fries, had with zucchini/veggie ‘noodles’!