Vegan tahini yoghurt cream with oven-roasted vegetables & toasted almonds
Here’s how it’s done:
Preheat the oven to 200°C top and bottom heat. First prepare the vegetables: peel and quarter the red onions, peel the garlic cloves, wash the broccoli and cut it into florets. Clean the mushrooms, trim the stems a little and cut them into quarters. Wash and quarter the beetroot and potatoes. Line a baking tray with baking paper and spread out the vegetables on it.
Put the olive oil, agave syrup, fresh lemon juice, ground coriander, sweet paprika, dried rosemary, oregano, salt and pepper in a bowl and stir well. Spread the mixture evenly over the vegetables.
Bake the vegetables at 200°C top and bottom heat for about 20-30 minutes until they are soft and browned on the outside.
In the meantime, prepare the vegan tahini yoghurt cream. To do this, peel and finely chop the garlic clove (or press through a garlic press) and mix with the vegetable yoghurt and tahini in a bowl. Season to taste with lemon juice, salt and pepper. Optionally add agave syrup.
For the topping, chop the almonds into chunks and toast them in a pan without oil until browned. Wash the fresh mint and parsley, shake dry and chop finely.
Distribute the vegan tahini yoghurt cream on a plate, arrange the oven vegetables on top and sprinkle with fresh mint and parsley, toasted almonds and sesame seeds. Drizzle with a little fresh lemon juice and serve with pita bread.