Once upon a time a little girl was born and she grew up to love ice cream, very very much.
So much so, in fact, that it became a staple in her diet, even through her years at university.
But one too many trips to a certain soft serve machine in the cafeteria left her feeling worse for the wear and regretting her sweet tooth quite dreadfully.
So she tried as she might to give up sweets. But after months of saying ‘no’ to her favorite frozen dessert in an attempt to practice restraint, she finally gave in and the two were reunited once again. (cue: *embrace*)
“I knew you always loved me,” the ice cream said. “I’ll never quit you again, I promise,” the girl exclaimed.
From that day forward there wasn’t a week that went by that the girl didn’t have an ice cream cone at least once.
And the two lived happily ever – with sprinkles. The end.
Cook Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 4
Course Dessert
Cuisine Vegan (optional), Vegetarian
Freezer Friendly No
Does it keep? Best when fresh
1/2heaping cupwhite chocolate chips (dairy-free for vegan)
1Tbspcoconut oil
1Tbspstrawberry cake mix
Red food coloring(optional)
Heat the chocolate chips and coconut oil over a double boiler. Stir until melted, and then add strawberry cake mix.
Stir until the mixture is combined, and then add a drop or two of red food coloring until you’ve reached your desired shade of pink.
Serve immediately over ice cream, frozen yogurt, or frozen bananas.
*Be sure to apply a thin layer to your ice cream or banana or else it will be too difficult to bite/spoon through. *Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page. *Nutrition information is a rough estimate.
I totally stole the idea from Laura & Kammie from this post Red Velvet Protein Bars.
I am always looking for new ways to make protein filled snacks. I have been working out a lot lately and I have been really loving it, but I have learned that my body NEEDS protein.
That was a large problem before for me with not seeing any results and not seeing inches go away. Once I started eating more lean protein? The results were astonishing.
So clearly I am going to continue with that trend and eat lots and lots of protein.
But, you know there is only so much chicken and fish you can eat right?
I know, I know…there are other proteins besides chicken and fish. I am just being facetious. Work with me, k?
I do like to have the added benefit of protein in my sweets though. I have developed a couple different recipes that are amazing. Now I can add this one to it!
Thank you Laura and Kammie! These things are awesome!
Double Chocolate Protein Bars
Recipe Type: Snack
Author: RavieNomNoms
Prep time:
Cook time:
Total time:
Serves: 8
This protein packed snack will leave you feeling full and ready to power through your workout!
1/4 cup Organic, Raw, Vegan Vanilla Protein Powder
1/4 cup Organic, Raw, Vegan Chocolate Protein Powder
1 tablespoon Almond Meal/Flour
1 tablespoon almond butter
2 tablespoons cocoa powder
1/2 Cup unsweetened almond milk
1/4 tsp vanilla extract
1/4 Cup dark at least 60% cocoa chocolate chips
2 tablespoons chopped walnuts
Add the protein powders and almond meal into a bowl and whisk together. Add in milk and almond butter and use a fork to mix together until the protein is fully incorporated. I found the dough to be fine with these measurements, however if it is still too liquid, add more protein.
This batter is meant to be thick, shape it into 8 balls. Then press them into the shape of a bar and place them onto a wax paper lined plate or cookie sheet and place into the fridge.
Melt the chocolate chips in a microwave or on the stove and once it’s melted dip the bars into the chocolate to coat.
I sprinkled half the bars with chopped walnuts and left the others plain.
Place the bars into the freezer to flash freeze the outer shells and then place into the fridge for at least an hour.
I use Perfect Fit Protein which can be found and bought at [url href=”http://perfectfitprotein.com/products/perfect-fit-2-2lb-baghttp://”]PerfectFitProtein.com[br][/url][br][br]Original recipe can be found at Sprint2theTable.com [url href=”http://www.sprint2thetable.com/2013/06/red-velvet-protein-bars/#comment-72763http://”]here[/url]. Or at Sensual Appeal [url href=”http://www.sensualappealblog.com/easy-homemade-red-velvet-protein-bars/”]here[/url].
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My attempt at the Pepperidge Farms Geneva Cookies: Nailed it!
Copy Cat Geneva Cookies are crispy, crunchy, chocolate-y and VEGAN!
Piping the dough into little boat shape exactly like The Pepperidge Farm Genaeva Cookies!
Then painting the baked, cooled cookies with chocolate and a sprinkling of toasted crushed almonds!
I know the original Geneva has pecans but I was feeling a bit almond-y tonight!
This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you
Notes for Success:
Flax meal is the egg replacer for this recipe but feel free to use your favorite egg replacer in the same amount as the flax
But be sure to keep the hot water ratio the same
If you do not have a pastry bag to pipe the dough just scoop 2-3 Tablespoons of dough & shape by hand into a boat shape
This is my original Spritz Cookie recipe which happens to be a prefect copy cat for the Geneva Cookies!
WATCH THE VIDEO TUTORIAL FOR HOW I MADE COPY CAT GENEVA COOKIES!
Almond Crisps
Yield: 24 Cookies
Geneva Cookies
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Ingredients
For the Cookie Dough
Vegan Butter 1 cup (226g)
Granulated Sugar 1 cup (200g)
Ground Flax 1 Tablespoon (8g)
Hot Water 3 Tablespoons (45ml)
Plant Milk 2 Tablespoons (30ml)
Vanilla Extract 1 teaspoon (5ml)
Almond Extract 1 teaspoon (5ml)
All Purpose Flour 2½ cups (312g)
Baking Powder ½ teaspoon
Salt ¼ teaspoon (2g)
For the Finish
Tempered Chocolate 8 ounce (226g)
Lightly Roasted Pecans or Almonds 4 ounces (113g)
Instructions
Combine the flax with the hot water and let stand for 5 minutes to thicken
Cream the vegan butter with the sugar & salt on high speed with an electric mixer until light and fluffy about 3 minutes.
Add the flax paste to the creamed mixture blend to combine then stop & scrape the bottom & sides of the bowl for an even mix.
Whip on high for 10 seconds to emulsify
Add the sifted flour with the baking powder all at once & mix on low speed just until combined.
Slowly drizzle in the plant milk & extracts while mixing on low just until combined, do not over mix
With a pastry bag no tip is needed, I just use a coupler tube, pipe the dough onto a parchment lined sheet pan spaced about 1 inch apart as shown in the video, into a boat shape approximately 2-3″ long
Bake in a preheated 350°F oven for about 20-22 minutes or until the cookies are lightly browned. I find it is important to bake these cookies until they are golden to give them the desired crispness
Cool completely and then paint with tempered chocolate & sprinkle with toasted nuts
Notes
Cookies can be stored at room temperature in an airtight container for up to 2 weeks
A bowl of belly-warming vegan beef stew is just what you need to beat the cold weather blues. This flavor-loaded stew is savory with herbs and pepper and it has meaty TVP chunks, potatoes, carrots and celery adding tons of texture.
When the world outside feels like a deep freeze, warm up your belly and soul with a bowl of this piping hot vegan beef stew.
This is one of my favorite vegan stews, one I make over and over again, especially this time of year (like my vegan Irish stew, my vegan chicken and dumplings and my mushroom stew). It is warm and savory and fragrant with herbs, and it is quite perfect served with a chunk of crusty French bread for a delicious weeknight — or weekend — dinner.
I don’t use TVP with any frequency in my cooking anymore, especially with the availability of really good faux meats, but I do really like it in this vegan beef stew because it holds its texture during cooking. I toss the TVP (soya) chunks with herbs and roast them in oil before adding them to the pot. This both improves their texture and makes them chewier, and it adds a lot of flavor to the TVP.
This meatless beef stew is so much like a classic beef stew. Most of the ingredients here are exactly what you’d find in a beef stew. If you’ve been missing some of those flavors after going vegan, you’ll really love this meat-free version.
Table of Contents
Why you will love this recipe
Ingredients
How to make vegan beef stew
Recipe FAQs
Storage instructions
More belly-warming vegan stew recipes
Recipe card
Reviews
Why you will love this recipe
Loaded with savory flavor. This stew is so full-flavored thanks to the herbs and from the browning of the soy chunks. It also has tons of umami from tomato paste, mushroom stock and tamari.
Full of nourishing goodness. The stew is packed with protein from the soy chunks and lots of healthfulness from fresh veggies.
One-pot, easy recipe. The recipe is simple to make, and even a beginner cook can make it successfully, so long as you follow instructions.
Friendly to most diets. The recipe is nut-free and gluten-free, and you can substitute the TVP chunks with soy-free meatless meat or with more veggies if you are soy-free.
Ingredients
Skip over to the recipe card below for exact quantities of each ingredient and substitutions.
Oil. Any neutral oil, including avocado oil, peanut oil, sunflower oil or grapeseed oil.
TVP chunks. You can use the regular soya chunks or soy curls.
All purpose flour. Use either regular all-purpose flour or gluten-free all-purpose flour.
Herbs. Garlic, dried rosemary and dried sage. Fresh parsley for garnish.
Vegetables: Onions, carrots, celery, potatoes and tomato paste.
Red wine. This is optional, but it adds lovely flavor.
Vegetable stock or mushroom stock. You can also use water.
Soy sauce. Can substitute with tamari, which is gluten-free, or liquid aminos.
Vegan butter. This is optional, but it adds lots of flavor when you add it at the end of cooking.
How to make vegan beef stew
1. Place soy chunks in very hot, salted water. Soak for 15-20 minutes until the chunks have absorbed a good deal of the water.
2. Drain out the water and press lightly on the soy chunks to remove excess water.
3. In the same bowl, toss the TVP chunks in flour, half the herbs, salt and ground black pepper. Heat 1 tablespoon oil in a large pot or Dutch oven and add the soy chunks to it without crowding them. Do this in batches if necessary. Preserve any excess flour in the bowl for adding later.
4. Brown the soy chunks on all sides. Remove to a plate.
5. To the same pot add the remaining tablespoon of oil. Add the carrots, celery, onions and garlic. Saute until the onions get soft, 3-4 minutes.
6. Add wine to the pot, stir and let it cook out until there’s barely any moisture in the pot.
7. Stir in the tomato paste.
8. Add the remaining herbs and mix them in.
9. Add the soy chunks back to the pot with any remaining flour.
10. Add 4 cups vegetable stock or mushroom stock to the pot along with the potatoes. Add the soy sauce. Bring to a boil. Cover and let the potatoes cook until tender, about 10 minutes.
11. Stir in the butter and turn off the heat. Garnish with parsley before serving.
Recipe FAQs
Why brown the soy (TVP) chunks before adding them to the stew?
The reason I brown the chunks before adding them is because this improves the texture, making it more meat-like, and also adds more flavor to the chunks, which are bland on their own. To add more flavor, toss the chunks with some herbs and then dredge them in flour. The flour also helps thicken the stew.
Can I use another protein in this stew?
You can use seitan, with great results, or even tofu. Brown the seitan and tofu exactly as you would the TVP chunks for more flavor.
Is this vegan beef stew healthy?
Yes! With no artery-clogging fat from meat, and lots of veggies and protein, this stew is quite the health star and you’ll get lots of great nutrition for much fewer calories than if you were eating the real thing.
Can I use mushrooms instead of TVP?
Yes, wild, dry mushrooms like shiitake or oyster would be best here for the greatest texture. Reconstitute them with hot water before using, then coat them with herbs and flour and brown them just like you would the TVP chunks.
What do I serve this vegan beef stew with?
A hunk of crusty bread or rice — white or brown — are both delicious with this stew. Or spoon it up by itself for a memorable and comforting meal.
Storage instructions
Refrigerate: Store in the fridge for up to three days. The stew tastes even better the next day.
Freeze: Freeze the stew in an airtight container or freezer-safe container for up to three months.
Reheat: Reheat on the stove or in the microwave until warmed through.
More belly-warming vegan stew recipes
Caribbean Black Eyed Peas Stew
Vegan White Bean Chili
Mushroom and Wild Rice Bisque
Vegan Moroccan Chickpea Stew
Did you make this recipe? Leave a review and a star rating below or tag us on Instagram! Thanks!
Recipe card
Vegan Beef Stew
Vaishali · Holy Cow Vegan
This bowl of belly-warming vegan beef stew is savory with herbs and pepper and it has meaty TVP chunks, potatoes, carrots and celery adding tons of texture.
Prep Time 20 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr5 minutesmins
Course Main
Cuisine American
Servings 8servings
Calories 187kcal
Ingredients
2tablespoonsavocado oil or any neutral oil
2cupsTVP chunks(soya chunks. You can also use soy curls)
¼cupflour(use regular all-purpose flour or gluten-free all-purpose flour)
2tablespoonsmixed herbs(divided. I use rosemary and sage.)
1large onion(finely diced)
2mediumcarrots(finely chopped, or use about 2 cups of baby carrots)
3stalkscelery(finely chopped)
5clovesgarlic(minced)
1poundnew potatoes(or regular-sized yellow or gold potatoes. Cut small potatoes in half, and cut larger potatoes in medium-sized chunks.)
½cupred wine(optional)
2tablespoonstomato paste
4-5cupsvegetable stock(or mushroom stock. Add more if needed to thin out stew. Can use water instead.)
2tablespoonssoy sauce (or tamari or liquid aminos)
Salt and ground black pepper to taste
2tablespoonsvegan butter(optional, but nice)
2tablespoonsparsley(chopped, for garnish)
Instructions
Place soy chunks in very hot, salted water. Soak for 15-20 minutes until the chunks have absorbed a good deal of the water.
Drain out the water and press lightly on the soy chunks to remove excess water.
In the same bowl, toss the TVP chunks in flour, half the herbs, salt and ground black pepper. Heat 1 tablespoon oil in a large pot or Dutch oven and add the soy chunks to it without crowding them. Do this in batches if necessary. Preserve any excess flour in the bowl for adding later.
Brown the soy chunks on all sides. Remove to a plate.
To the same pot add the remaining tablespoon of oil. Add the carrots, celery, onions and garlic. Saute until the onions get soft, 3-4 minutes.
Add wine to the pot, stir and let it cook out until there’s barely any moisture in the pot.
Stir in the tomato paste.
Add the remaining herbs and mix them in.
Add the soy chunks back to the pot with any remaining flour.
Add 4 cups vegetable stock or mushroom stock to the pot along with the potatoes. Add the soy sauce. Bring to a boil. Cover and let the potatoes cook until tender, about 10 minutes.
Stir in the butter and turn off the heat. Garnish with parsley before serving.
Notes
Roasting the soy chunks before adding them to the stew improves the texture, making this stew meatier. Browning also adds more flavor to the chunks, which are bland on their own.
You can use seitan, with great results, or even tofu instead of the TVP chunks. Brown the seitan and tofu exactly as you would the TVP chunks for more flavor. You can also leave out the TVP and use wild, mushrooms like shiitake or oyster.
Reconstitute dried mushrooms with hot water before using, then coat them with herbs and flour and brown them just like you would the TVP chunks.
A hunk of crusty bread is delicious with this stew. You can also serve it over a bed of rice or quinoa, Or spoon it up by itself for a memorable and comforting meal. Storage instructions
Refrigerate: Store in the fridge for up to three days. The stew tastes even better the next day.
Freeze: Freeze the stew in an airtight container or freezer-safe container for up to three months.
Reheat: Reheat on the stove or in the microwave until warmed through.
To print recipe card without images, uncheck “instruction images” after clicking the “print recipe” button.
Tried this recipe?Let us know in the comments below!
About Vaishali
Hi! I’m Vaishali, a journalist turned food blogger. At Holy Cow Vegan I share easy, tasty recipes made with clean, wholesome ingredients that the entire family can enjoy.
Looking for a vegetarian recipe that can satisfy your bacon craving? Try this vegan tempeh bacon! It’s crispy, smokey, and delicious!
This vegan tempeh bacon is smoky, savory, and full of umami flavor. Tempeh is loaded with protein, and it’s delicious in so many recipes! I use this basic recipe when using tempeh in a taco, piled onto a sandwich, or crumbled into a salad.
What is tempeh?
If you haven’t tried tempeh before, it’s a soy-based food made from fermented soybeans, similar to tofu. It’s usually sold in the refrigerated part of the natural foods section, near the tofu. It doesn’t have a strong taste on its own, but it’s fabulous at absorbing flavors. With a little marinating, we can transform tempeh into a deliciously umami-packed protein.
Does tempeh taste like tofu?
I think the texture of tempeh is much better than tofu, and it’s easier to work with because there is no draining or pressing required. If you’re looking for a good source of plant-based protein, but you’re not a fan of tofu, give tempeh a chance. 3oz of tempeh contains 16g of protein and just 140 calories.
Ingredients for Making Tempeh Bacon
Tempeh- Tempeh is made from soybeans and it’s typically sold in the refrigerated section of the grocery store near the tofu.
Soy sauce- I recommend low-sodium soy sauce or liquid aminos, so that you can control the saltiness of the tempeh.
Maple syrup- A hint of sweetness helps create that bacon flavor.
Worcestershire sauce– Be sure you get vegetarian Worcestershire sauce, as traditional versions contain anchovies. I like Annie’s Worcestershire sauce.
Oil– You can use any neutral oil like avocado oil or olive oil.
Where to Buy Tempeh
You can usually find tempeh in the refrigerated area of the natural foods section of your grocery store, near the tofu. Lightlife is one of the most popular brands, and it’s one of my favorites. But you can also find tempeh at Trader Joe’s or smaller, local brands depending on your area.
Types of Tempeh
You may notice a few different types of tempeh. Regular tempeh is made from soybeans and a healthy kind of mold. (Since tempeh is a fermented food, technically, it’s made with mold.) You can also find tempeh that might be mixed with grains or flax seeds.
Is Tempeh Gluten-Free?
Plain tempeh is naturally gluten-free, but some brands may add grains. It’s always a good idea to check the package and ingredients list for allergens or potential cross-contamination information.
How Do You Prepare Tempeh?
The trick to delicious tempeh? Marinate it! Tempeh absorbs flavors well, but it can take some time. Let it marinate overnight, if possible. If you don’t have time to let it marinate, you can steam it first, to help open up the tempeh to absorb the flavors better.
How to Make Tempeh Bacon Liquid Smoke
If you really want to add a smoky flavor to this tempeh, you can use liquid smoke. Liquid smoke might sound weird, but it’s made from a concentration of smoke from wood. Chips or sawdust from hardwoods like Hickory are burned at a high heat, and particles of the smoke are collected in condensers. Some people don’t like to use it, so I’ve tweaked the recipe so it’s no longer needed. But when I first posted this recipe in 2015, I did include 1/2 teaspoon of liquid smoke. It’s up to you!
What is Worcestershire Sauce?
Worcestershire sauce is a fermented seasoning with a unique and complex flavor. The sauce is usually made from vinegar, molasses, anchovies, tamarind, garlic, onions, and various spices. Traditional Worcestershire is not vegetarian, as it contains anchovies. So be sure to get a vegan-friendly version like Annie’s Worcestershire sauce. This sauce has a tangy, savory taste with hints of sweetness and umami, which helps create a savory flavor for this vegan bacon.
More Ways to Use Tempeh
Try my tempeh lettuce wraps for a protein-packed meal or give this sweet and sour tempeh a try for a different twist! These recipes are a great way to add more plant-based protein to your routine.
Print
Description
Looking for a vegetarian recipe that can satisfy your bacon craving? Try this vegan tempeh bacon! It’s savory and delicious!
1 8oz package tempeh
1/4cup low-sodium soy sauce or liquid aminos
1 tablespoon maple syrup
1 teaspoon vegetarian Worcestershire sauce
1 teaspoon avocado oil (or another neutral cooking oil)
Slice tempeh into thin strips. You want to slice them as thinly as possible.
In a shallow dish, whisk together the soy sauce, maple syrup, and Worcestershire sauce.
Place the tempeh (in a single layer, or double layer, if possible) and gently tilt the dish until all the tempeh has been covered with the marinade.
Marinade for at least 15 minutes or overnight.
Heat the oil in a pan over medium heat and spread the tempeh in a single layer.
Cook for 5-7 minutes over medium heat and let it brown before flipping to the other side.
Cook on the other side for another 3-5 minutes until brown on both sides.
Notes
This recipe works best if you can marinate the tempeh for at least an hour. Just place it in the fridge in an airtight container while it absorbs the sauce. But I frequently make this recipe without letting it marinate for more than a few minutes because I don’t always plan ahead!
This post was originally published in January 2015. Updated June 2023.
originally posted April 24, 2018 (updated April 11, 2024)by Liz Thomson
by Aimee · Modified: · This post may contain affiliate links ·
A simple vegan lemon curd recipe for use in cakes, cookies and as a topping.
It’s also fat-free and can easily be made paleo-friendly too by using arrowroot powder.
See recipe suggestions below.
Use this lemon curd to make:
Vegan Lemon Meringue Cupcakes
Paleo Lemon Sandwich Cookies
Vegan Elderflower Cake with Lemon Curd & White Chocolate Frosting
📖 Recipe
Vegan Lemon Curd
Yield: 10
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Vegan lemon curd with no eggs, dairy, gluten or processed sugar.
Ingredients
60 ml / ¼ cup cold water
3 tbsp arrowroot powder or tapioca flour
60 ml / ¼ cup maple syrup, adjust to taste
Zest and juice of 1 large lemon
Optional ½ tsp tumeric or other natural yellow dye
Instructions
Whisk together the water and arrowroot in a small saucepan until the arrowroot has dissolved.
Bring to a boil and stir constantly as the mixture begins to thicken. Slowly drizzle in the maple syrup. Cook on a low heat for a further minute.
Take off the heat and pour into a non-metallic bowl. Add lemon juice & zest and mix well. Optional: Add the turmeric to boost the yellow colour!
Allow to cool to room temperature and give the mixture a whisk before serving. It should be thick and spreadable. The curd can be kept in the fridge for up to 3 days.
Notes
Instead of adding the zest to the curd, you can boil the water with the zest for a few minutes beforehand. Then sieve and discard the zest. Make sure it’s completely chilled before mixing with the arrowroot.
A wholesome, vegan-friendly wheat bread featuring craft apple cider and sweet potatoes.
Ingredients:
3-4 cups all-purpose flour
2 cups whole wheat flour
1/4 cup sugar
1 1/2 teaspoons salt
2 packages active dry yeast (4 1/2 teaspoons)
1 cup sweet potato puree
1/4 cup butter or vegan margarine
1 1/2 cups Austin Eastciders Gold Top Apple Cider
1 egg yolk or 3 tablespoons vegan margarine
Instructions:
Grease a large baking sheet with cooking spray or butter.
In a 2-quart saucepan, heat sweet potato puree, butter, and cider until very warm (about 120° F). Do not overheat this mixture; liquids over 120° F will kill the yeast!
Stir together in a large mixing bowl two cups all-purpose flour, sugar, salt, and yeast. Add the sweet potato mixture to the bowl and beat with an electric mixer on medium for 3 minutes.
Stir in 2 cups of whole wheat flour and beat for another minute. The dough should be tacky at this point. Switch to your mixer's dough hook attachment or begin kneading the bread in the bowl with your hands. Add the remaining all-purpose flour two tablespoons at a time and continue kneading until the dough becomes springy and matte in appearance, about 3 minutes with an electric mixer or 5 minutes by hand. You may not need to add all the flour, depending on the conditions in your kitchen. Cover the dough with a clean dish towel and set it in a warm place to rise for about an hour, until it has doubled in size.
Punch dough down and move it to a clean, flour-covered surface. Divide dough in half. Divide each half into 3 pieces, and roll each piece into a 24-inch rope. Place three ropes side by side on a baking sheet, pinch one end together, and braid. Coil the braid in a circle and pinch the ends together, forming a circle. Repeat with the remaining dough. Cover both braids and set in a warm place to rise for about 30 minutes.
Preheat the oven to 375° F while bread is rising.
Prepare an egg wash by beating together one egg yolk and a tablespoon of water. (For vegan bread, use 3 tablespoons melted vegan margarine instead.) Use a pastry brush or your fingers to brush the risen loaves with this mixture and bake for 20-24 minutes, until golden brown.
Let loaves cool on wire racks for an hour before enjoying the finished bread.
Roasted radishesare the perfect side dish to welcome in spring. They make a healthy, low-carb alternative to potatoes and are so vibrant and pretty. Our secret is to coat them in a delicious miso butter which makes them truly unbelievable!
Ingredients
2bunchesof radishes(about 1 lb)
2teaspoonsoil(divided)
½teaspoonpepper
1tablespoonsoftened butter(vegan butter, if needed)
1tablespoonmiso(gluten-free miso, if needed)
Instructions
Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper. Twist the greens off the radishes, put the greens into a bowl, and toss them with ½ teaspoon of the oil.
Cut the radishes in half, put them on the baking sheet and toss them with the remaining 1 ½ teaspoons of oil and the pepper and arrange them cut side down. Put them into the oven on the bottom shelf and roast for 12 minutes.
2 bunches of radishes, ½ teaspoon pepper
While the radishes roast, mix the butter with the miso in a small bowl.
1 tablespoon softened butter, 1 tablespoon miso
Add the greens to the baking sheet and dot the miso butter on top. Roast for 3 more minutes.
Remove the radishes from the oven and toss to mix them in the melted miso butter. Serve right away.
