Sunset veggie bowl with cheese sauce

23 March 2020

This sunset veggie bowl with cheese sauce is very satisfying, healthy, and of course vegan. Protein from soy chunks, healthy fats from cashews, carbs from sweet potatoes. A lot of spices including turmeric boosts the flavor and nutrition content. On top full of antioxidants beetroot, super healthy spinach, and red onion. The more colors on your plate the better! Colors are healthy and look very appetizing.

Topping the bowl with some extra roasted nuts will add a bit of a crunch to this yummy bowl.

This vegan bowl is really easy to make but if the ingredient list seems to be overwhelming you can chop some ingredients beforehand and then the cooking will be smoother and more enjoyable! This bowl will make you happy and your body will be grateful for treating it with love and respect it deserves!

sunset veggie bowl with cheese sauce

gluten-free

sugar-free

oil-free*

RECIPE PDF

Makes: 2 servings Time: about 40 min

Ingredients:

Soy chunks:
80 g dehydrated soy chunks
water for soaking

splash of water or oil

Marinate (for soy chunks):
100 g (1 small) yellow onion
12 g (2 medium) garlic cloves
15 g (1 Tbsp) vegetable oil*
24 g (4 tsp) liquid aminos or soy sauce
6 g (2 tsp) onion powder
3 g (1 tsp) smoked paprika powder
3 g (1 tsp) sweet paprika powder
3 g (1 tsp) garlic powder
1-2 g (1/2 tsp) hot paprika powder
2 pinches of cumin seeds

Sauteed mushrooms:
200 g cremini mushrooms
6 g (1 Tbsp) liquid aminos or soy sauce
splash of water or oil

Veggies:
380 g (1 small) sweet potato

90 g (2 small) tomatoes
75 g (1 small) red onion
110 g fresh baby spinach
200 g ( 1 medium) beetroot

Cheese sauce:
70 g cashew butter
24 g (6 Tbsp) nutritional yeasts
9 g (3 tsp) onion powder
3 g (1 tsp) garlic powder
50 g (3,5 Tbsp) lemon juice
small pinch of turmeric
some water
salt to taste

1 lime

Instructions:

1. Boil some water. Place the soy chunks in a bowl and cover with the boiled water. Soak for 15-20 min until they double in size.

2. Chop the sweet potato and steam it until soft.

3. In the meantime mix all the marinade ingredients and set aside.

4. Chop the mushrooms in two or four (depending on the size of your mushrooms - you want them nice and chunky). On the pan heat up the water or oil with liquid aminos (or soy sauce) and saute the mushrooms for 5-10 minutes, adding water if needed as you go.

5. Spiralize the beetroot or chop very finely, chop the tomatoes and red onion.

6. Around now the soy chunks should be ready. Drain them well, pressing a bit to remove the excess of water.

7. Place the soy chunks in the marinade, mix very well so they are all covered and let them sit in it for 10 minutes.

8. In the bowl mix all the ingredients for cheese sauce adding the water slowly and mixing until you will get the desired consistency. Add salt to taste.

9. On the pan heat the water or oil and place the soy chunks with the marinate. Cook for 10-15 minutes on medium heat.

10. Place spinach in two bowls and arrange all the ingredients: beetroot, soy chunks, tomatoes, sweet potatoes, red onion, and mushrooms. Serve with the cheese sauce and lime.

Notes and tips:

1. Top with some roasted nuts (almonds, hazelnuts, cashews – anything you want) – it will add in the crunch to this veggie bowl.

*skip the oil to make it fully oil-free

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Sunset veggie bowl with cheese sauce

sunset veggie bowl with cheese sauce

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