Super Fast
Roasted Garlic Broccoli and Carrots over Quinoa
Sautéed Mushrooms
Ingredients
- 3 Tbsp olive oil
- 1½ Tbsp balsamic vinegar
- 1 Tbsp fresh lemon juice
- 2 tsp Dijon mustard
- ½ tsp salt
- 4 cloves garlic, minced
- 1 head broccoli, chopped into florets
- 4 carrots, cut into ½-inch slices
- 2 cups quinoa
Instructions
- Preheat oven to 400°F. Whisk oil, vinegar, lemon juice, mustard, salt, and garlic. Add broccoli and carrots; toss. Spread on a rimmed baking sheet. Bake 20 to 25 minutes or until lightly browned and carrots are tender.
- Meanwhile, cook quinoa according to package directions. Combine roasted vegetables and quinoa.
Side Dish Ingredients
- ¼ cup vegan butter, divided
- 2 (8-oz) pkg whole baby portobello mushrooms, quartered
- ½ tsp kosher salt
- ½ tsp pepper
- ½ tsp dried thyme
Side Dish Instructions
- Melt 2 Tbsp butter in a large skillet over medium heat. Add half of mushrooms to skillet. Cook 12 minutes, stirring occasionally.
- Remove from skillet to a bowl. Repeat with 2 Tbsp butter and mushrooms. Stir in salt, pepper, and thyme before serving.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
