Cheesy Vegan Roasted Broccoli with Smashed Root Vegetables
Author -Yields: 4 servings
Ingredients
- 1 extra large or 2 medium crowns broccoli
- 1 tablespoon refined avocado oil
- 3 tablespoons cashew parmesan cheese
- Kosher salt and crushed red pepper flakes
- 2 medium large rutabaga, peeled and cubed (about 1 lb)
- 2 medium large turnips, peeled and cubed (about 1 lb)
- 1/4 cup unsweetened soy or almond milk
- Dash nutmeg
- Fine salt and freshly ground black pepper as needed
- 1/4 cup chopped parsley
- 2 tablespoons additional cashew parmesan cheese, nutritional yeast, garlic powder, or another seasoning of choice (optional)
Instructions
- Preheat your oven to 425F. Trim and peel the broccoli stems. Cut the broccoli crowns into small florets and the stems into small pieces. Toss the broccoli with the vegetable oil and cashew parmesan. Place it onto a lined baking sheet and sprinkle generously with coarse salt, along with a pinch of crushed red pepper (or to taste). Roast for 25-30 minutes, or until the broccoli is tender and golden.
- While the broccoli roasts, bring a pot of salted water to a boil. Peel the rutabaga and turnips and cut them into large cubes. When the water is boiling, add the root vegetables. Boil for 20 minutes, or until the vegetables are tender. Drain them and add them back to the pot, along with the non-dairy milk and nutmeg. Use a potato masher to mash them roughly, leaving some texture. Add salt and pepper to taste and fold in the parsley. Add cashew parmesan, nutritional yeast, garlic powder, or another seasoning of choice, if desired.
- Divide the root vegetable mash onto plates and top with a generous handful of the cheesy roasted broccoli. Serve.