Friday, July 15, 2016

Roasted Vegetables in Creamy Carrot Sauce (Vegan)


This is one of my families favorite recipes. Everyone, whether vegan or not likes it, and it is easy. You can also use any vegetable you have on hand, these are just my families favorites. First gather and wash your vegetables.

Chop your vegetables into bite sized pieces.

Add the Pacific Vegan Carrot Ginger soup mix. I use half a container. Toss the vegetables to coat then bake at 400 degrees for 40 minutes or until the vegetables are done. Add salt and pepper to taste. The soup has salt, so be careful how much you add. You can also grill the vegetables in an aluminum foil packet.

For a printable version click here.Printable recipe

© Emma Francis and, 2016. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Emma Francis and with appropriate and specific direction to the original content.

1 comment:

  1. This looks delicious. I've recently started eating healthier and will have to try this out. I've never seen the Pacific Carrot Ginger soup but am intrigued by it. This will be perfect for Meatless Monday! Thanks for sharing.