Roasted Fennel, Zucchini, & Garlic Vegan "Custard" Recipe | Yummly

Roasted Fennel, Zucchini, & Garlic Vegan "Custard"

AN UNREFINED VEGAN
16Ingredients
2Hours
320Calories

Ingredients

US|METRIC
  • 1 tablespoon olive oil
  • 2 fennel bulbs (large, stems and fronds removed, reserve some fronds, roughly chopped)
  • 2 zucchini (medium-sized, cut into 1/2-inch rounds)
  • 1 onion (large, roughly chopped)
  • 4 cloves garlic
  • 1 teaspoon ground black pepper
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon garlic powder
  • 1/2 cup cashew (pieces, soaked for 30 minutes and drained)
  • 1/2 cup vegetable broth (or water)
  • 7 ounces extra firm silken tofu
  • 1 tablespoon white miso paste (mild)
  • 1 tablespoon nutritional yeast
  • 1 tablespoon tapioca starch
  • 1/2 teaspoon garlic powder
  • 1 lemon
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    NutritionView More

    320Calories
    Sodium16% DV390mg
    Fat26% DV17g
    Protein25% DV13g
    Carbs11% DV33g
    Fiber36% DV9g
    Calories320Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol
    Sodium390mg16%
    Potassium1150mg33%
    Protein13g25%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber9g36%
    Sugars7g14%
    Vitamin A10%
    Vitamin C90%
    Calcium15%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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