Ingredients
Equipment
Method
Roasted Carrots
- Preheat your oven to 425 degrees Fahrenheit.
- Remove tops and tip, then slice diagonally to create medallion slices. If left with very large pieces, cut those in half to get a more consistent size across all carrot slices.1 pound carrots
- In medium bowl, whisk together the olive oil, maple syrup, red pepper flakes, salt, and black pepper.1 tablespoon extra virgin olive oil, 1 teaspoon maple syrup, ½ teaspoon red pepper flakes, ½ teaspoon kosher salt, pinch black pepper
- Add the sliced carrots to the bowl of seasonings and toss until the carrots are evenly coated.
- Place the seasoned carrots on a parchment-lined baking sheet creating an even layer and bake for 20 - 25 minutes, or until the carrots are fork tender.
Vegan Whipped Feta
- Break tofu into large chunks and place in bowl of food processor. Add remaining ingredients.7 ounces firm tofu, 2 tablespoon vegan mayonnaise, 2 tablespoon lemon juice, 1 tablespoon lemon zest, 2 cloves garlic, 1½ tablespoon nutritional yeast, 1 tablespoon extra virgin olive oil, 1 teaspoon Dijon mustard, ½ teaspoon salt
- Process for about 45 seconds - 1 minute, or until you reach your desired consistency. Taste and make adjustments, if needed.
- Spread vegan whipped feta on serving dish and top with roasted carrots.
Nutrition
Video
Notes
You can skip pressing your tofu before blending and add it directly to the bowl of your food processor.
Customize this dish with seasonings of your choosing.
Lemon and garlic flavors are prominent in the vegan whipped feta. If you prefer less intense flavor, start by reducing the amount and make adjustments at the end.