Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Walnut Arugula Pesto
- 3 oz walnuts
- 5 oz vegan Parmesan cheese, cut into pieces
- 2 oz extra virgin olive oil
- 3 oz baby arugula
- 3 oz fresh baby spinach
- 1 oz lemon juice
- ¼ tsp salt, to taste
Roasted Vegetables
- 4 ½ oz red beets, peeled and cut into wedges
- 6 oz red onions, cut into wedges
- 10 oz butternut squash, peeled, cubed (2 in.)
- 10 oz kabocha squash, cubed (2 in.)
- 12 oz sweet potatoes, peeled and cubed (1 in.)
- 3 oz extra virgin olive oil, divided
- 15 oz cabbage, sliced (1 in.)
- fresh parsley leaves, to garnish
- fresh thyme, to garnish
- Nutrition
- per 1 portion
- Calories
- 1728 kJ / 413 kcal
- Protein
- 9.1 g
- Carbohydrates
- 29 g
- Fat
- 31.4 g
- Saturated fat
- 3.4 g
- Fiber
- 5.8 g
- Sodium
- 216.2 mg
In Collections
Alternative recipes
Green Asparagus Soup with Spicy Pine Nuts
1h 10min
Broccoli Stem Soup with Crispy Potato Skins
45min
Chickpea Ratatouille
1h
Wild Rice Salad with Miso Vinaigrette
1h 15min
Mushroom and Wild Rice Soup
30min
Black Rice Bowl with Chicken and Mushrooms
40min
Broccoli Red Lentil Soup
25min
Potato Curry Soup
35min
Lentil Salad
35min
Green Lentil Risotto with Asparagus
45min
Sweet Potato Curry with Broccoli
30min
Mushroom Ragu with Zoodles
40min