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Sheet Pan Recipe

By plantbasedrd

Recipe:

Ingredients:
1 can chickpeas, rinsed, drained and pat dry
1/4 chopped red onion
Chopped Veggies: Asparagus and brussel sprouts sliced up
2 tsp olive oil or more/less to preference
1 tbsp soy sauce
1 tsp thyme
1/2 tsp dry basil
1 tsp garlic powder
1/4 tsp lemon pepper
1/2 tsp red pepper

Preheat oven to 400F. Combine all ingredients together on a lined sheet pan and toss to coat then spread out to make sure no ingredients are laying on top of each other. Place in oven and bake for about 15-20 minutes or until veggies have browned.

Enjoyed it with some rice and this sauce I meal prepped.

3 red bell peppers, sliced
1/2 yellow onion roughly chopped
1 head of garlic, end cut off to expose the garlic pieces
Drizzle of olive oil if preferred
1/4 cup hemp hearts
2 tbsp nutritional yeast
1 tsp miso paste
Juice of one lemon
1/4 tsp salt or more to taste
Water to thin out to preference

Coat veggies and place in an oven at 400F for 15 minutes or until garlic is cooked. Place pepper and onions in a high-speed blender and squeeze garlic pieces into it. Add remaining ingredients except for water and set to blend on high until smooth. Add small amounts of water at a time until desired consistency is reached. This sauce will stay good refrigerated for up to 7 days.