A colorful and nutritious option for a side dish, or to enjoy by themselves!
- Servings 2-4
Recipe brought to you by Chef Shelly Gilad from Shelly’s Humble Kitchen
For the roasted roots
- 3 large Carrots (colorful is optional), sliced
- 2 Leeks, white part only, sliced
- 3-4 small Beets (colorful is optional), sliced
- 1-2 medium kohlrabis, sliced
- 10 sage leaves
- Olive Oil
- Sea salt
- Freshly ground Black Pepper
For the wasabi aioli
- ½ cup Tahini butter
- 1 tbsp. Vegan Mayonnaise
- 1-2 tsp. Wasabi paste (or powder mixed with water)
- 2 sprigs Scallion, green part only, sliced
- 1 Garlic Clove
- 2 tbsp. Lemon Juice
- 2 tbsp. Water
- Black sesame
- Preheat the oven to 400°C/200°F. Put the roots and sage leaves in a large baking tray lined with baking paper. Drizzle olive oil, sprinkle salt and pepper, and roast for 25-30 minutes, until the roots are tender.
- Meanwhile make the wasabi aioli.
- Put all the aioli ingredients in a jar, measuring cup, or small blender. Using a hand blender blitz them into a smooth and creamy paste. Taste and correct seasoning, you’ll might need to add salt if you’re using a type of tahini that isn’t salted at all. Some Middle Eastern tahini butter is naturally salted.
- To serve, put a spoonful of aioli on flat plates. Using the back of the spoon, spread the aioli, in circle movements into a ring. Put some roasted roots in the middle of the ring and garnish; sprinkle black sesame over and plant the arugula leaves in the paste.
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