Vegan Roasted Vegetable Spaghetti Recipe

About this recipe

A wholesome and satisfying dinner featuring roasted vegetables tossed with chickpea spaghetti and a flavorful vegan dressing. Perfect for solution seekers looking for a plant-based meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 piece Yellow Bell Pepper
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 30G Dried Sliced Shiitake Mushrooms, 30G
• 1 Kg Red Onion 1kg
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 50G Pepper Black Ground BWFO
• 500 Ml Sesame Oil 10 Litres
• 500 Ml Mizkan Rice Vinegar, 500Ml
• 1 Bunch Spring Onions 1 Bunch
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 150 Ml Artisan Soy Sauce - Kioke Damashii 3 Yr Old, 150Ml

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. In a large bowl, combine 1/4 cup diced red pepper, 1/4 cup diced yellow bell pepper, 1/4 cup diced yellow pepper, 1/3 cup sliced zucchini, 1/3 cup sliced shiitake mushrooms, and 1/2 a thinly sliced red onion. Drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat evenly.
3. 3. Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
4. 4. While the vegetables are roasting, prepare the dressing by whisking together 1 tablespoon sesame oil, 1 tablespoon soy sauce, and 1 tablespoon rice wine vinegar in a small bowl.
5. 5. Replace the chickpea spaghetti with a bed of roasted vegetables as the base. Set aside the roasted vegetables for assembly.
6. 6. In a large mixing bowl, combine the roasted vegetables and dressing. Toss well to coat everything evenly.
7. 7. Taste and adjust seasoning with additional salt and black pepper if needed. Serve immediately, garnished with chopped parsley and green onion if desired.