Asparagus and Pea Soup: Real Convenience Food
Asparagus and Pea Soup: Real Convenience Food requires approximately 20 minutes from start to
Vegan Sheet Pan Dinner with Tahini Herb Sauce
Ingredients
- 1 bunch curly red kale, stemmed and torn into 3-inch pieces
- 1 pound Brussels sprouts, trimmed and halved
- 4 cups 1/2-inch chunks peeled butternut squash
- 2 large fennel bulbs, halved then thinly sliced, fronds reserved for garnish
- One 15-ounce can cannellini beans, drained and rinsed
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper
- 1 clove garlic
- 3/4 cup packed basil leaves
- 1/2 cup tahini
- 1/2 cup cold water
- 1/4 cup chopped chives, plus more for garnish
- 2 tablespoons yellow miso
- 2 teaspoons pure maple syrup
- Kosher salt and freshly cracked black pepper
Instructions
Vegan Sheet Pan Dinner with Tahini Herb Sauce serves 8 original recipe by Food Network.
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