Vegan Roasted Vegetable Quinoa Bowl with Creamy Green Sauce

1. Preheat oven to 425 degrees F.

2. Place broccoli, mushrooms and shallots in a large bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and pepper; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender and browned, about 20 minutes total.

3. Meanwhile, combine cashews, water, parsley, vinegar, tamari (or soy sauce) and the remaining 1 tablespoon oil and 1/4 teaspoon salt in a blender. Puree, stopping and scraping down the sides as necessary, until smooth.

4. Divide cooked quinoa, cabbage and the roasted vegetables and sauce among 4 bowls.

Tips

Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.