Vegan parmesan parsnips

Vegan parmesan parsnips

vegan parmesan parsnips done

Today on the menu is a plate of vegan Parmesan roasted parsnips. They are super easy to make and strangely addictive – I struggle not to hoover them up as soon as they emerge from the oven. They will make a beautiful Xmas dinner or vegan roast dinner side.

Making them at my house is fraught with danger as my cat, Tina, is a nutritional yeast addict. I am not kidding. Every time she hears me open the tin (the brand I get comes in a tin with a plastic lid, which makes a characteristic sound when being opened), she runs up to me, stands at attention, miaows at me with ever increasing urgency until I sprinkle some on her food.

She is hilarious and in typical cat fashion is totally self-obsessed. The pointy ears – which is one of the many ways we refer to her – is attuned to a whole host of random noises that are able to draw her out immediately, no matter which corner of the house she was hiding in. To me, they may just be the random noises of me pottering in the kitchen, but to her they are a sign that she is about to get a treat. No matter if she is sometimes mistaken and gets excited about things you are pretty sure she would not eat, she still insists on trying and it takes a lot of stamina not to give in to her cute (okay, I am biased) little curious face. I try not to spoil her though, although I guess spoiling a cat is nowhere near as bad as spoiling a child – at least no one will have to deal with her self-importance and lack of manners when she leaves home at 18, right? 😉 .

vegan parmesan parsnips

vegan parmesan parsnips prep

vegan parmesan parsnips seasoning

serves
6
PREP
15 min
COOKING
20 min
serves
6
PREPARATION
15 min
COOKING
20 min
INGREDIENTS
  • 600 g / 1.3 lb (4 medium) parsnips
  • 2 tbsp olive oil
  • 1 tsp dry rosemary (optional)
  • 4 tbsp nutritional yeast
  • ¼ tsp fine salt, more to taste (I like to use garlic salt)
  • ¾ tsp smoky sweet paprika
METHOD
  1. Heat up the oven to 200° C / 390° F and line a large baking tray with a piece of baking paper.
  2. Peel, top and tail your parsnips and cut them into 3 segments. Cut the thinnest segment into 2, the middle one into 4 and the bottom one into 6-8 wedges (depending on the thickness). The aim is to make all the pieces a roughly similar size so that they bake evenly.
  3. Grind the rosemary in a pestle and mortar unless already ground. You may also want to grind the nutritional yeast a little if it comes in big flakes.
  4. Coat the parsnips in olive oil, evenly sprinkle with salt, smoky paprika, nutritional yeast and rosemary if using.
  5. Spread the parsnips on the prepared baking tray making sure they do not overlap.
  6. Bake for about 20-25 minutes – until golden, turning them once halfway through baking.
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NUTRITIONAL INFO
calories
136
7%
sugars
5 g
5%
fats
6 g
8%
saturates
1 g
4%
proteins
4 g
7%
carbs
20 g
8%
*per serving
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REVIEWS & QUESTIONS
Heidi:
🤔 Every hour of the day?! You haven't met my luv bug. She wants attention every waking minute except when she is snoring. LOL! I can't wait to try this.
    Ania
    Ania:
    hahahha, I can imagine that must be tricky! Great I hope you'll enjoy it!
jacquie:
but perhaps it is not spoiling her so much as recognizing that she is her own unique being w/ her own tastes and likes/dislikes - much like those of us 2-legged creatures? at least that is what i tell myself in regards to mine :)
    Ania
    Ania:
    Hahaha, sure. I totally agree that we need to take the time to get to know our pets and find out what their dislikes or likes are, the problem is that they are entitled creatures (and totally loveable) so if it was up to them they would be treated every hour of every day! That's what I am trying not to give in to ;) Ania
joseph:
This looks and sounds delicious! Thanks for sharing such a great informative post. It’s really helpful and amazing so keep it up! All the best.
    Ania
    Ania:
    Pleasure!
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