Old Bay Seasoned Roasted Veggies and Garbanzos with Cashew Cream Sauce

This is an easy, healthy, satisfying recipe for a weeknight family dinner. You can really substitute in whatever vegetables you happen to have in your fridge and it still tastes delicious. As with most of our recipes, don't worry too much about measuring quantities of the vegetables, any ratio will do! Try to chop all of your veggies into similarly sized pieces since you'll be mixing everything together and you want them to roast evenly. This recipe keeps well and and makes for delicious lunch leftovers, hot or cold. Another note: cashews can get pretty pricey in the supermarket... but cashew cream is delicious! (And a staple dressing for plant-based meals.) We buy a big 5 lb. bag of Sunbest brand for a decent price off Amazon and it usually lasts us several months. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 4 people

Ingredients

• 2 crowns broccoli (chopped into bite size pieces)

• 2 large red onions (chopped)

• 3 large sweet potatoes (peeled and chopped into 1" pieces)

• 3 bell peppers (chopped)

• 2 - 15oz. cans garbanzo beans (drained and rinsed)

• 4 tsp Old Bay Seasoning

• 2 Tbsp Italian Seasoning

• 1 tsp garlic powder

• 1 tsp kosher salt

• 4 Tbsp. olive oil

• 1/3c water

• juice of 1 lemon

• 4 cups cooked quinoa (optional)

Cashew Cream Ingredients

• 1.25 cups raw cashews

• 1 tsp kosher salt

• juice of 2 lemons

• 1/2 - 1 cup water

Preparation

1. Preheat oven to 450 degrees. Line your 3 largest baking sheets with parchment paper. We use 1 full sheet and 2 half sheet trays so that all the veggies can spread out and crisp evenly.

2. Measure cashews and place in a small saucepan and cover with water. Heat to boiling, then shut off stove and let cashews soak in the hot water for 10-15 minutes.

3. Meanwhile, chop veggies and divide with beans between 2 large mixing bowls.

4. In a liquid measuring cup, mix seasonings, garlic powder, salt, olive oil, water and lemon juice.

5. Divide and pour the liquid mixture evenly between the 2 bowls of vegetables and beans and stir to coat everything thoroughly. It's important that everything looks coated and 'glistens' (especially the broccoli) so that it crisps up nicely with flavor.

6. Spread the vegetable and bean mixture between the 3 baking sheets.

7. Roast for 15 minutes, then rotate the trays and start checking for crisp (but not too burnt) edges after another 10 minutes.

8. While the vegetables are roasting, drain your cashews and place in a high speed blender along with salt, lemon juice and a 1/2 cup of water. Blend until totally smooth, adding water until desired texture is achieved. We like more of a creamy salad dressing texture for this recipe, but some prefer cashew cream to be thicker so it can be dolloped on top like sour cream.

9. Serve vegetables and beans immediately, garnished with cashew cream.

Enjoy!