Ingredients for Sauce/Gravy:
1 1/2 cups water
2 tsp no-chicken bouillon base or cubes
3 heaping Tblsp sunflower seed butter (cashew butter would work as well or tahini maybe)
3/4 cup cooked white rice
1/4 cup nutritional yeast
Salt and pepper to taste
Water if it needs thinning
Ingredients:
1 large red cabbage cut into 3/4 inch slabs
12 oz Brussels Sprouts halved
2 Tblsp extra virgin olive oil
1/3 cup chopped walnuts
12 cherry tomatoes
Salt and pepper to taste
Instructions for Sauce/Gravy:
Blend all ingredients in a blender (except extra water) until smooth. Place in a small saucepan over medium/low heat and cook until warmed through and thickened. Adjust seasonings and add more water if it needs thinning.
Instructions:
Preheat your oven to 400 deg. F. In a large oven proof skillet or large baking sheet add 1 Tblsp of oil to coat the bottom. Place slabs of cabbage and your Brussels sprouts in a single layer onto pan or baking sheet. Season with salt and pepper. Place in oven for about 20 to 25 minutes. Remove from oven and add walnuts. Return to oven for 10 minutes. Remove from oven and add cherry tomatoes. Return to oven for 5 more minutes. Serve with the sauce.
Enjoy!!!
コメント