+GF +SFO
Cook up some quinoa while the veggies roast in the oven to make this simple but delicious meal that is full of flavor. To make it even faster, prep the veggies the day before. —KH
SERVES 2
2 cups (280 g) cubed butternut squash
6 tsp (30 ml) olive oil, divided
½ tsp ground rosemary
½ tsp salt, divided
2 cups (200 g) halved Brussels sprouts
½ tsp dried thyme
2 cups (150 g) sliced mushrooms
2 tsp (10 ml) vegan Worcestershire sauce
2 tsp (10 ml) soy sauce (or use coconut aminos for soy-free or gluten-free)
½ tsp minced garlic
2 cups (370 g) cooked quinoa
Preheat the oven to 400°F (204°C). Prepare a baking sheet by spraying it with oil or using parchment paper.
Toss the butternut squash with a third of the olive oil, rosemary and ¼ teaspoon of the salt. Then spread the squash on one-third of the baking sheet toward one end.
Toss the Brussels sprouts with another third of the olive oil, dried thyme and the remaining ¼ teaspoon salt. Then spread the sprouts on one-third of the baking sheet toward the other end.
Toss the mushrooms with the remaining olive oil, vegan Worcestershire sauce, soy sauce and garlic. Spread them on the middle part of the baking sheet.
Bake for 20 to 30 minutes or until the veggies are tender. Serve over cooked quinoa.