Looking for a new veggie dish with a twist? Try this fresh basil spirulina sauce to mix up your sauce game! Yum.
Prep Time: 15 Minutes
Servings 2 - 3
Ingredients:
Veggies for Roasting:
- 1 eggplant, sliced
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 1 tablespoon olive oil
- Salt and pepper
Protein:
Vegan chicken patties or tempeh
- For the tempeh- 1 block tempeh, 2 tablespoons soy sauce, 2 teaspoons sriracha, ½ teaspoon turmeric, ¼ teaspoon pepper
Creamy Sauce Ingredients:
- 4 cloves garlic
- 1 cup raw cashews
- ½ cup basil (thai basil is nice for this but any will do!), packed
- 1 tablespoon nutritional yeast
- 2 teaspoons apple cider vinegar
- Salt and pepper to taste
- 2 teaspoons Hawaiian Spirulina
- ½ cup water (more if needed to blend smoothly)
- Sesame seeds to garnish
- 1 cup jasmine rice
Directions:
Preheat the oven to 375 degrees Fahrenheit and line a baking tray with parchment. Slice the veggies, then place them on the baking tray, drizzle over the olive oil as well as some salt and pepper, toss everything around to coat the veggies. Bake for 20-30 minutes, until slightly crisp, mix them halfway through baking. Also, toss the 4 garlic cloves for the sauce onto the baking tray and let them roast until golden.
While the veggies cook, bake the vegan chicken on another sheet. If you are using tempeh then slice it into strips, toss in the marinade ingredients and bake for 15- 20 minutes, flipping them halfway through baking. Also prepare the rice as the package instructs.
Once the garlic is golden, add that along with all the creamy basil sauce ingredients to a blender and blend on high until very smooth (30 or so seconds, if it is having a hard time blending add more water while it is blending until it starts to blend nicely).
Serve the rice, vegan chicken or tempeh, and roasted veggies, drizzle over lots of sauce. Garnish with soy sauce and sesame seeds and enjoy!
