Vegan Miso Tahini Walnut Carrots |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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From Just Hungry / Just Bento. Ingredients:
4 tablespoons miso |
4 tablespoons tahini |
4 -5 tablespoons of finely chopped walnuts |
2 tablespoons of the white part of a leeks, finely chopped |
1 tablespoon of finely chopped fresh ginger |
2 carrots, sliced |
1 drizzle olive oil |
salt and pepper |
Directions:
1. Preheat the oven to 220°C / 430 °F.
2. Put the carrot slices on a baking sheet. Drizzle with a little olive oil, and season with salt and pepper. Bake for about 15 minutes until the carrots are tender.
3. Spread the miso paste over the carrots. Bake for an additional 10 minutes or so until the tops are browned.
4. This can be made in advance, and keeps pretty well in the refrigerator for a few days. You can make it in quantity if you like and freeze it too.
5. The best way to defrost them is to nuke them for a few minutes then pop them in a toaster oven for a couple of minutes. Alternatively, you can use precooked or frozen vegetables, put the paste on top, and broil in the toaster oven - though baking the vegetables really brings out their sweetness the best.
6. You can use winter squash, sweet potatoes, turnips, rutabagas, and other root vegetables instead of the carrots. Potatoes might be ok too but I prefer to use a vegetable with a little sweetness.
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