Vegetarian Recipes

Roasted Brussels Sprouts and Cauliflower + Tips for Roasting Veggies

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Roasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Tips on how to roast veggies that are perfectly crisp, vibrant, flavorful, not-dry or chewy. Vegan Glutenfree Nutfree Soyfree Recipe Jump to Recipe

Roasted Veggies make a great addition to any bowl, a side to a meal or just a light meal by themselves! There is more to roasting than just tossing in oil, salt and pepper. Roasted vegetables can turn out bland, overly roasted with chewy edges, under roasted, can get crinkly/dry and not enjoyable.

This is how I roast veggies like Brussels sprouts and cauliflower. I use a stoneware baking dish. This allows for even heat distribution and less charring chewyness. Cover the dish for some portion of the bake time. This reduces the moisture loss during baking which is especially helpful when using less oil or no oil. Moisture loss can dry out the veggies making them feel dry and chewy. Fresh herbs like rosemary and thyme, minced garlic and freshly ground black pepper, large pepper flakes preferably, and a good amount adds just the perfect flavor! Serve with just some lemon juice + pepper or gravy or my garlic sauce.

More tips below on how to roast these veggies for the perfect crisp as well as keeping them vibrant and hearty. If you try this recipe, do let me know how it worked out. Got more tips for roasting? do share!

More veggie bowls from the blog

For any veggie batch that didn’t roast out well, just add them into some creamy flavorful indian sauces like tikka masala or butter sauce. No waste!

Roasted Brussels Sprouts and Cauliflower

Roasted Brussels Sprouts and Cauliflower with fresh herbs, black pepper. Roasted Veggies Bowl with rosemary, thyme, garlic, black pepper. Vegan Glutenfree Nutfree Soyfree Recipe

Course: Side

Cuisine: American, Vegan Glutenfree

Servings: 4

Calories: 110 kcal

Author: Vegan Richa

Ingredients

1 lb brussels sprouts
1/2 head of cauliflower , chopped into small/medium florets
3 carrots , chopped into 1/2-3/4 inch slices
1 small zucchini , sliced into 1/4 inch slices
3 tsp oil , neutral oil
3/4 tsp salt , or to taste
1 tsp dried thyme or 1 tbsp fresh, chopped
1 tbsp fresh rosemary chopped
1/2 tsp freshly ground black pepper , large flakes if possible

Instructions

Preheat the oven to 425 deg F ( 220 C). Chop the veggies and add to a bowl. (You can add more seasonal veggies such as sweet potatoes, butternut, fennel, kohlrabi etc. Add more salt, herbs, garlic, pepper depending on volume).
Add oil and toss well to coat. Add the salt, herbs and black pepper and toss well to coat.
Transfer to a stoneware baking dish. Cover the dish with parchment and bake for 15 mins, Then remove parchment, move the veggies around and continue to bake for 20 to 25 mins or until the veggies are roasted and tender to preference.
Remove from the oven. Taste and adjust salt by sprinkling some more if needed. Add some more black pepper. Serve immediately with lemon juice, or this garlic sauce or this gravy. or as a side, or add to bowls.

Recipe Notes

Tips: Use a stoneware dish which can accommodate the veggies in one layer without too much overlapping.

Chop the veggies so that they are not overly large or overly small/thin compared to the other vegetables.

Use your hands to rub in the oil on the veggies for even coating

Use parchment or another baking sheet that almost fits the baking dish to cover.

Also see first paragraph of the post for tips and the explanation.

Oil-free: Use aquafaba(chickpea water) or broth instead of oil.

Variation: Add a cup of cooked chickpeas with the veggies to the dish for added protein.

Nutrition is for 1 serve

Nutrition Facts

Roasted Brussels Sprouts and Cauliflower

Amount Per Serving

Calories 110 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Sodium 501mg 21%

Potassium 755mg 22%

Total Carbohydrates 17g 6%

Dietary Fiber 6g 24%

Sugars 6g

Protein 5g 10%

Vitamin A 171.9%

Vitamin C 138.6%

Calcium 7.8%

Iron 12.6%

* Percent Daily Values are based on a 2000 calorie diet.

Cheesy Vegetarian

Vegan Tomato and Black Bean Stew

Black beans are without a doubt my favourite bean (and my kids’ favourite too), and I absolutely love this simple black bean stew. It’s nothing fancy or complicated, just good, honest food – simply black beans in a rich tomato sauce, cooked with a few straightforward spices, and served up however you like. And best of all, it can be on the table in less than half an hour.

A portion of tomato and black bean stew served with rice, lettuce and sour cream.

This easy recipe uses canned black beans, because who’s got time for cooking dried beans on a busy weeknight – or any other time?! Certainly not me, and I love using canned beans for a quick dinner. Just simmer them until the stew is nice and thick, and they really could not be more delicious.

How to Serve Black Bean Stew

I’ve made this dish dozens of times, and served it in so many different ways. It’s a really versatile recipe. Here are some ideas for how to serve this easy black bean stew:

simply served with rice (and toppings, like avocado and sour cream)
wrapped up in a soft tortilla to make an amazing bean burrito
loaded into a taco shell with salad and extra toppings
heaped onto a baked potato
served with lots of roasted veggies (crispy potato wedges would be great)
with tortilla chips on the side for scooping

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Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for tomato and black bean stew laid out with text overlay.

black beans. Canned black beans ensure this recipe is quick and easy. If you prefer, you can cook dried beans from scratch beforehand, then follow the recipe as written.
onion – I used half an onion, because I find a whole large onion is too much in this recipe. If you’d rather not have half an onion left over, try to just use a small one instead.
tomatoes (try to use good quality ones)
tomato paste
garlic – I used minced garlic from a jar, but fresh garlic would also be fine.
smoked paprika
ground cumin
fresh chilli (or chilli flakes, if you prefer) – I always choose a small, mild chilli. I do like things quite spicy, but adding too much spice can spoil a meal very quickly! If you’re not sure how hot your chilli is, start with just a small amount – you can always add more later.

Becca’s Top Tip

If you find you sometimes get stomach issues from eating too many beans or other legumes, make sure you rinse canned beans before cooking with them. This can help to wash away the gas-inducing substances from the beans.

Recipe Video

Overhead shot of rich tomato and black bean stew with rice and lettuce.

Printable Instructions

Vegan Tomato and Black Bean Stew

A super easy vegan black bean stew, with a rich tomato sauce and beautiful spices. This is such a versatile recipe!

Course Main Course

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 266kcal

Author Becca Heyes

Ingredients

1 Tbsp oil
1/2 onion (or 1 small onion), finely diced
1 tsp garlic puree (or 4 cloves garlic, minced)
1 tsp smoked paprika
1/2 tsp ground cumin
1 small mild chilli, finely diced (or 1/2 tsp chilli flakes)
~ 5 medium tomatoes, diced
1 Tbsp tomato paste
2 x 400g tins black beans, drained (480g, or ~ 2 1/2 cups, in total when drained)
75 ml (~ 1/3 cup) water
1/2 tsp salt
1/2 tsp black pepper

Instructions

Heat the oil in a large frying pan over a medium-low heat. Add the diced onion, and cook for around 5 minutes, until fairly soft but not browned.
Add the garlic, smoked paprika, cumin and chopped chilli, and cook for a further 2-3 minutes. You can start with just half of the chilli if you’re unsure how hot it is.
Next, add the diced tomatoes and tomato paste, and cook for 5 minutes, until the mixture forms a thick, tomatoey paste.
Add the drained black beans to the pan, along with the water, salt and pepper. Cover with a lid, and allow to simmer for at least 5 minutes – leave it longer if you have time, ideally more like 15-20 minutes. The mixture should be thick and rich. You can remove the lid for the last few minutes if your stew needs thickening up.
Serve warm. I like to serve mine with rice and a dollop of sour cream.

Video

Nutrition

Recipe FAQs

Can I prep this bean stew in advance?

Yes – this stew will reheat nicely, so it’s no problem to prepare it in advance. Once it’s cooked, allow it to cool, and store in the fridge in an airtight tub until you’re ready to reheat.

How should I reheat any leftovers?

You can reheat any leftovers in the microwave, or in a pan on the stovetop. You may need to add a splash of water when reheating if the stew has dried out a little. Ensure the beans are piping hot before serving.

Is this recipe vegan / gluten-free?

Yes! This bean stew is both vegan and gluten-free.

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The post Vegan Tomato and Black Bean Stew appeared first on Easy Cheesy Vegetarian.

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