MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Vegetables With Lemony White Bean Sauce
Categories: Vegetables
Yield: 4 Servings

MMMMM-------------------------VEGETABLES------------------------------
1 Sweet onion; diced
2 c Butternut or other winter
- squash; peeled; diced
2 c Brussels sprouts;
- halved lengthwise
2 Carrots; cut diagonally into
- 1/2" slices
1 lg Yukon gold potato;
- peeled if desired,
- cut into 1" chunks
1 tb Olive oil
Salt
Black pepper; freshly ground

MMMMM---------------------------SAUCE--------------------------------
2 c Cooked cannellini beans
1/2 c Vegetable broth
2 tb Fresh lemon juice
2 tb Nutritional yeast
1/2 ts Garlic powder
1/2 ts Salt; or more if needed
1/8 ts Cayenne
1 tb Fresh basil; parsley,
- tarragon, cilantro,
- chives, or sage;
- minced (optional)

The sublime white bean sauce is rich-tasting but low in fat, and adds
protein and other nutrients to your meal. The vegetables and sauce are
delicious as is or served over rice, quinoa, or pasta. Sauteed sliced
vegan sausage or toasted pecans or walnuts can be added as well, and a
sprinkling of your favorite fresh herb just before serving adds a
lovely flavor and color contrast.

Vegetables:

Preheat oven to 425?F. Line a rimmed baking sheet with parchment
paper or spray it with cooking spray. Combine the vegetables with the
oil and salt and pepper to taste, tossing to coat. Arrange the
vegetables in a single layer on the prepared baking sheet. Roast the
vegetables until tender and slightly caramelized, about 45 minutes,
turning them once about halfway through.

Sauce:

While the vegetables are roasting, combine all of the sauce
ingredients, except for the optional herbs, in a food processor or
blender and process until smooth. The amount of salt needed will
depend on the saltiness of your broth. Transfer the sauce to a small
saucepan and heat until hot, stirring so it doesn't stick. Keep warm.
To serve, transfer the vegetables to a large serving bowl and drizzle
with the sauce. Sprinle with your herb of choice, if using. Serve hot.

Recipe by Vegan Planet by Robin Robertson

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* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)