roasted broccoli and smashed root veggies

This vegan take on a winter staple takes advantage of fresh broccoli that grows well through our NC winters and is flexible enough to go with any root veggie. This dish is full of texture and flavor. Root vegetables make it filling enough to be a main dish of it’s own right. Using cashew “cheese” instead of parmesan makes it fully vegan. If you eat meat or dairy you can mash the roots traditionally with cheese or butter and eat this as a side dish for any savory or sweet meat dish.

Photo and recipe originally published as

Roasted Broccoli with Smashed Root Vegetables on the full helping.

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roasted broccoli and smashed root veggies

prep time: 20 min
cook time: 30 min
4 servings

Dish ingredients

1-2 crowns broccoli

1 tbsp refined avocado oil (or olive oil)

3 tbsp cashew parmesan cheese (ingredients below)

Kosher salt and crushed red pepper flakes, to taste

2 rutabaga

2 turnips

1/4 cup unsweetened soy milk or almond milk

Dash nutmeg

Fine salt and freshly ground black pepper, to taste

1/4 cup chopped parsley

2 tablespoons additional cashew parmesan cheese, nutritional yeast, garlic powder, or other seasoning of choice

Cashew Cheese

2/3 cup raw cashews

1/3 cup nutritional yeast flakes

1/2 tsp Kosher salt

1/8-1/4 tsp garlic powder, to taste

for alternatives and options visit original recipe

Preparation

1. Prepare cashew parmesan cheese ahead.
   Process all cashew cheese ingredients in a food processor fitted with the S blade till they're ground up. The cashews should be very broken down, but not quite powdery. Store in an airtight container in the fridge for up to two weeks.

2. Preheat your oven to 425°F.

3. Prepare the vegetables. Peel the rutabaga, turnips and/or other root vegetables and cut them into large cubes. Trim and peel the broccoli stems. Cut the broccoli crowns into small florets and the stems into small pieces.

4. Toss the broccoli with the vegetable oil and cashew parmesan. Place it onto a lined baking sheet and sprinkle generously with coarse salt and crushed red pepper, to taste. Roast for 25-30 minutes, or until the broccoli is tender and golden.

5. Meanwhile, bring a pot of salted water to a boil. When the water is boiling, add the root vegetables. Boil for 20 minutes, or until the vegetables are tender. Drain veggies.

6. Add veggies back to the pot, along with the non-dairy milk and nutmeg.

7. Use a potato masher to mash them roughly, leaving some texture.

8. Add salt and pepper to taste and fold in the parsley. Add cashew parmesan, nutritional yeast, garlic powder, or other seasoning of choice.

9. Divide the root vegetable mash onto plates and top with a generous handful of the cheesy roasted broccoli. Serve and enjoy.

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