Ingredients:

  • 1 lb (450g) Sweet potatoes, cubed 1-inch
  • 1 large (300g) Cauliflower head, broken into small florets
  • 2 large (200g) Red bell peppers, chopped into thick squares
  • 1 large (150g) Red onion, wedged
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 tsp (5g) Smoked paprika
  • 1/2 tsp (2.5g) Sea salt & cracked black pepper
  • 1 cup (150g) Raw cashews, soaked in hot water for 30 mins
  • 1.5 cups (350ml) Vegetable broth (low sodium)
  • 3 tbsp (15g) Nutritional yeast
  • 1 tbsp (15g) White miso paste
  • 2 cloves Garlic, smashed
  • 1 tsp (5ml) Lemon juice
  • 1/2 tsp (2.5g) Dijon mustard
  • 1 cup (60g) Panko breadcrumbs (vegan-certified)
  • 2 tbsp (20g) Hemp hearts
  • 1 tbsp (15ml) Melted vegan butter
  • 1 tsp Fresh thyme leaves

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss the sweet potatoes, cauliflower, red peppers, and red onion with extra virgin olive oil, smoked paprika, salt, and pepper directly on the baking sheets. Ensure vegetables are in a single layer to promote roasting rather than steaming.
  3. Roast for 25 minutes until edges are charred and potatoes are fork tender.
  4. While the vegetables roast, prepare the sauce by combining soaked cashews, vegetable broth, nutritional yeast, miso paste, garlic, lemon juice, and Dijon mustard in a high-speed blender. Blend on high for 1-2 minutes until the sauce is completely velvety and steam starts to rise.
  5. In a small bowl, combine the panko breadcrumbs, hemp hearts, melted vegan butter, and fresh thyme leaves. Stir until the crumbs are evenly coated with the fat.
  6. Transfer the roasted vegetables into a 9x13 inch ceramic casserole dish. Pour the 'Liquid Gold' cashew sauce over the vegetables and stir gently to ensure every piece is coated.
  7. Evenly sprinkle the panko-hemp crust over the top of the vegetable mixture.
  8. Return the dish to the oven and bake for 15-20 minutes until the sauce is bubbling and the topping is golden brown. Let rest for 5 minutes before serving.