The following is just what I used for this particular batch. Feel free to adjust the vegetables and spices according to your preference.
**Ingredients**
**Group 1**
– 1/2 lb firm tofu
– 1/2 lb sweet potato
– 1/2 lb russet potato
– 1/4 lb carrots
– 1/8 lb parsnips
**Group 2**
– 3 TBSPs garlic-infused avocado oil
– 1 TBSP nutritional yeast flakes
– 2 tsps panch phoran (Bengali five-spice blend), ground. I use a coffee grinder specifically set aside for spice grinding. If you don’t have that or a mortar & pestle, you can use the whole spices, but double the amount. This blend really elevates this dish. It has hints of bitterness due to the fenugreek seeds, but imo, that just makes it better.
– 1 tsp cumin powder
– 1 tsp Indian chili powder (can substitute with cayenne)
– 1 tsp Better than Bouillon vegetable base
– 1/4 tsp hing
– 1/4 tsp kosher salt
**Group 3**
– 1/4 tsp garam masala
– 1/4 tsp Mrs. Dash Southwest Blend
**Preparation**
Set your oven to 350F so it can preheat while you prep. Cut **Group 1** into 1-inch cubes. I peel all the veggies, except for the potato, as I like the skins. Just give it a good wash and scrub! In a large mixing bowl, mix **Group 2** into a paste. Add **Group 1** and make sure everything is coated well. Add the mix into a large baking pan. Don’t worry about oiling the pan, the mix already has plenty. Bake at 350F for 30 minutes (my oven heats unevenly, so in the middle of this step, also rotate the pan 180 degrees. Remove from oven, toss the veggies, then return to the oven for 15 minutes. Once done, sprinkle **Group 3** and serve hot!
lavendermoonfields on
Thanks for the inspiration. I’m hungry and that looks super good
palomaarden on
Yum!
LittleFancyBird on
Nice use of the Better than Bouillon! I feel inspired.
MarioRex on
Sounds very simple and delicious.
renotokes on
Oooh this looks delicious!! My fave mix is carrots, beets, parsnips, onion, brussel sprouts, and butternut squash. Do basically exactly the same thing (same spices should work too, sounds tasty) but you may need to cook a little bit longer depending on the ripeness of the squash. Harder squash needs to roast for a *while* (like an hour and fifteen sometimes ime, but sometimes it only needs 30 mins, so play it by ear- once the squash cubes are fork tender and is dark brown/caramelized on the edges and corners it’s perfect) but having chopped onion roasting and even getting a little char on it in combination with the other veggies makes for a delightful bite if you get a piece of each on the fork at once. Enjoy! Imma try yours next time I go shopping.
7 Comments
The following is just what I used for this particular batch. Feel free to adjust the vegetables and spices according to your preference.
**Ingredients**
**Group 1**
– 1/2 lb firm tofu
– 1/2 lb sweet potato
– 1/2 lb russet potato
– 1/4 lb carrots
– 1/8 lb parsnips
**Group 2**
– 3 TBSPs garlic-infused avocado oil
– 1 TBSP nutritional yeast flakes
– 2 tsps panch phoran (Bengali five-spice blend), ground. I use a coffee grinder specifically set aside for spice grinding. If you don’t have that or a mortar & pestle, you can use the whole spices, but double the amount. This blend really elevates this dish. It has hints of bitterness due to the fenugreek seeds, but imo, that just makes it better.
– 1 tsp cumin powder
– 1 tsp Indian chili powder (can substitute with cayenne)
– 1 tsp Better than Bouillon vegetable base
– 1/4 tsp hing
– 1/4 tsp kosher salt
**Group 3**
– 1/4 tsp garam masala
– 1/4 tsp Mrs. Dash Southwest Blend
**Preparation**
Set your oven to 350F so it can preheat while you prep. Cut **Group 1** into 1-inch cubes. I peel all the veggies, except for the potato, as I like the skins. Just give it a good wash and scrub! In a large mixing bowl, mix **Group 2** into a paste. Add **Group 1** and make sure everything is coated well. Add the mix into a large baking pan. Don’t worry about oiling the pan, the mix already has plenty. Bake at 350F for 30 minutes (my oven heats unevenly, so in the middle of this step, also rotate the pan 180 degrees. Remove from oven, toss the veggies, then return to the oven for 15 minutes. Once done, sprinkle **Group 3** and serve hot!
Thanks for the inspiration. I’m hungry and that looks super good
Yum!
Nice use of the Better than Bouillon! I feel inspired.
Sounds very simple and delicious.
Oooh this looks delicious!! My fave mix is carrots, beets, parsnips, onion, brussel sprouts, and butternut squash. Do basically exactly the same thing (same spices should work too, sounds tasty) but you may need to cook a little bit longer depending on the ripeness of the squash. Harder squash needs to roast for a *while* (like an hour and fifteen sometimes ime, but sometimes it only needs 30 mins, so play it by ear- once the squash cubes are fork tender and is dark brown/caramelized on the edges and corners it’s perfect) but having chopped onion roasting and even getting a little char on it in combination with the other veggies makes for a delightful bite if you get a piece of each on the fork at once. Enjoy! Imma try yours next time I go shopping.
yum!