Creamy Roasted Bell Pepper and Tomato Sauce with Roasted Vegetables
Ingredients
- 2 red bell peppers
- 100g cocktail tomatoes
- 3 garlic cloves
- 1 tbsp Oil
- Salt
- Pepper
- Thyme
- 150-200ml vegan cooking cream
- 1.5 tbsp Japanese soy sauce
- 1 tbsp tomato paste
- 1 tbsp syrup (or brown sugar)
- 2 tsp lime juice
- Optional: chili or sambal oelek
- Potatoes
- Aubergine
- Zucchini
- Tofu
- Salt
- Pepper
- Basil
- Oil
- Chilli
- (Use whatever veggies you enjoy)
Preparation
Place bell peppers, tomatoes, and garlic in a baking dish. Coat with oil, salt, pepper, and thyme. Roast in the oven at 220°C for about 20 minutes, until browned and roasted.
While the bell peppers and tomatoes are roasting, chop up the root vegetables (potatoes, aubergine, zucchini) and tofu. Place them on an oven pan, drizzle with oil, and sprinkle with salt, pepper, basil, and chili. Roast in the oven at 220°C for approximately 30 minutes.
Once the bell peppers, tomatoes, and garlic are roasted, transfer them to a blender along with the vegan cooking cream, Japanese soy sauce, tomato paste, syrup, lime juice, and optional chili or sambal oelek. Blend until smooth.
When the roasted vegetables are done, pour the prepared bell pepper sauce over them. Mix everything together to coat the vegetables with the creamy sauce.
Serve and enjoy the creamy roasted vegetables with the flavorful bell pepper and tomato sauce.