Sharing a recipe for a summer favorite with you! VEGAN GUILT-FREE COLESLAW with BBQ SWEET POTATOES. It’s really good, easy to make and healthy too. The perfect light summer meal, packed with flavor and nutrients. Hope you love!
?Vegan guilt-free coleslaw with baked barbecue sweet potatoes (about 3-4 servings)
?For the sweet potatoes:
•32 ounces baby sweet potatoes (or use regular smaller ones)
•2 teaspoons paprika powder
•2 teaspoons agave or maple syrup (optional)
•1/4 teaspoon pepper
•1 teaspoon salt ( or more to taste)
•1 teaspoon chili flakes
•1 teaspoon garlic powder
•1 teaspoon onion powder
•4 teaspoons olive oil
•1 teaspoon liquid smoke
⏺For the coleslaw:
•24 ounces / 680 g red and white cabbage, chopped
•16 ounces / 450 g silken tofu (I used @nasoya )
•1 tablespoon agave syrup (optional)
•3 tablespoons lemon juice
•2 tablespoons apple cider vinegar (sub in other vinegar)
•1 teaspoon salt (or more to taste)
•1/2 teaspoon pepper
•dash of fennel and celery seeds
•1 1/2 teaspoons vegetable broth powder
•fresh parsley to garnish
1️⃣Preheat oven to 460 °F / 240 °C.
2️⃣In a bowl combine oil and spices for the sweet potatoes. Wash and peel sweet potatoes. Using a sharp knife, slice sweet potatoes crosswise, going as deep as possible, but not cutting all the way through. Transfer them to a baking tray and brush them with the oil-spice mixture. Bake for about 30-40 minutes, until soft inside and crispy outside.
3️⃣Meanwhile combine silken tofu, syrup, lemon juice, vinegar, salt, pepper and broth powder in a food processor and blend until smooth. Add fennel and celery seeds. Combine chopped cabbage with dressing and mix well. Let sit for a bit.
4️⃣Serve baked sweet potatoes with coleslaw and ENJOY!
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