RECIPE: Oven-Roasted Veggies w/Garlic-Tofu Dip (vegan)

[Guest guest]

Something I came up with for lunch yesterday.

Megan

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VEGGIES FOR ROASTING

1 zucchini, halved & cut lengthwise into thin strips

1 yellow squash, cut same as zucchini

1 red bell pepper, halved, cored & cut into thin strips

10 whole button mushrooms, cut in half

2 tomatoes, cut into sixths

italian seasoning & sea salt & pepper to taste

GARLIC TOFU DIP

8 oz. lite firm silkin tofu

1-1/2 T. lemon juice

1/2 t. salt

2 t. nutritional yeast

6-8 large cloves garlic

To Roast Veggies:

Preheat oven to 400 degrees. Put cut veggies in glass pan large enough

(13x9) to make a single layer. Roast in oven for 20-25 minutes, depending on

how crisp or tender you like your veggies.

To make garlic-tofu dip:

Roast garlic in microwave for 1 minute. Combine tofu, nutritinal yeast,

spices, & lemon juice in food processor. Blend until completely smooth.

chill while veggies are roasting.

Arrange veggie chunks on a large plate & tofu dip in a bowl. Enjoy as a

large lunch or lite supper!