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Roasted Corn and Veggies

Roasted Corn and Veggies

Course: Dinner, Main Course
Diet: Vegan, Vegetarian
Calories: 450 - 650 kcal
Type: meal plan recipes, Members Only Recipes
Diet: dairy-free, egg-free, gluten-free, vegan
Total Time: 30 minutes
Servings: 2
Calories: 481kcal
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US Customary - Metric

Ingredients

Corn on the cob

  • 1 tsp olive oil
  • 2 corn on the cob
  • 1 sprig parsley, fresh (dried is fine too)
  • 1 clove garlic

Dressing

Veggies & Tofu

  • 7 oz (200 g) smoked tofu
  • 5 oz (150 g) sugar snap peas (5oz = 150g)
  • 4 carrot
  • 2 tsp olive oil
  • salt

Instructions

Roasting corn and veggies

  • Preheat the oven to 180°C/360°F.
  • Chop the parsley and garlic and mix with olive oil. Spread the mix onto the corn and add some salt.
  • Wash the sugar snaps and carrots. Cut the carrots in half length-ways. Dice the smoked tofu in small cubes. Place these ingredients on a baking tray, drizzle olive oil and add a good pinch of salt. Make sure everything is nicely coated. Add the corn to the tray.
  • Roast for 25 minutes.

Salad and dressing

  • Wash the lettuce and shred.
  • For the dressing: combine the maple syrup with the mustard, the rest of the olive oil, vinegar and a pinch of salt.
  • When ready, combine the roasted ingredients with the salad and dressing. Enjoy warm or cold!

Nutrition

Calories: 481kcal | Carbohydrates: 71g | Protein: 23g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 318mg | Potassium: 1883mg | Fiber: 17g | Sugar: 27g | Vitamin A: 48841IU | Vitamin C: 77mg | Calcium: 319mg | Iron: 7mg