Barbecue-flavored roasted vegetables with protein options from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes (page 295) by Nava Atlas

  • red bell peppers
  • broccoli
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute tempeh, seitan, cooked chickpeas, canned chickpeas, cooked white beans, or canned white beans for extra-firm tofu; cauliflower for broccoli; and yellow onions for red onions. Can use the book's "No-cook barbecue sauce". See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quinoa and red lentil burgers; Beans and greens burgers; Garlic and rosemary roasted potatoes; Apple slaw with leafy greens; Fruity, nutty mixed greens salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tempeh, seitan, cooked chickpeas, canned chickpeas, cooked white beans, or canned white beans for extra-firm tofu; cauliflower for broccoli; and yellow onions for red onions. Can use the book's "No-cook barbecue sauce". See recipe for variations.

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