Really Good Roasted Roots

Name: Really Good Roasted Roots
Prep time: 40 min
Total time: 40 min
Ingredients: 1 white onion, finely sliced; ½ tsp smoked sea salt; 2 tbsp Vegan Butter; 1 garlic clove, crushed; 400 g (14 oz) tinned cannellini beans, drained – reserve the aquafaba (liquid from the tin) – and rinsed; ¼ tsp freshly ground black pepper; Grated zest and juice of ½ lemon; 1–2 beetroots (beets), parsnips, turnips or carrots, cut into 2–5cm (1–2in) chunks; 1–2 beetroots (beets), parsnips, turnips or carrots, cut into 2–5cm (1–2in) chunks; 1–2 beetroots (beets), parsnips, turnips or carrots, cut into 2–5cm (1–2in) chunks; 1–2 beetroots (beets), parsnips, turnips or carrots, cut into 2–5cm (1–2in) chunks; 1 leek, or red or white onion, cut into 2–5cm (1–2in) chunks; 1 leek, or red or white onion, cut into 2–5cm (1–2in) chunks; 1 courgette (zucchini) or small winter squash, cut into 2–5cm (1–2in) chunks; 1 courgette (zucchini) or small winter squash, cut into 2–5cm (1–2in) chunks; 1 courgette (zucchini) or small winter squash, cut into 2–5cm (1–2in) chunks; 50 ml (1½ fl oz/3½ tbsp) filtered water; 1 tsp sea salt; 2 thyme sprigs; 20 g (¾ oz) leaves such as nettles, nasturtiums or basil; 20 g (¾ oz) leaves such as nettles, nasturtiums or basil; 3 tbsp light tahini; 1 tsp tamari; 1 tbsp olive oil; ½ tsp cayenne pepper; 50–80 g (1¾-2¾ oz) Savoury Granola

Preparation info

Serves:
2

Difficulty
Easy
Ready in
40 min

Appears in

Plant Academy: The Cookbook

By Lauren Lovatt

Published 2025

About

Roasted roots are a classic dish in cafés and salad bars. To turn them into an interesting autumnal dish, I have added a tasty whipped bean butter, herb crisps and a savoury granola. This classic combination of a creamy base, hearty centre and crunchy topping is a real go-to for a satisfying plate (more about plating and designing dishes), though each element is fantastic alone too.

Ingredients

Vegan
Gluten-free

Ingredients

Method