Tarragon Cabbage Veggie Roast (Sheet pan dinner)

Prep Time: 15 minutes Cook Time: 45 minutes Servings: Yield: 6 servings Source: thecuriouschickpea.com

 

Ingredients

1 small head cabbage (~1 1/2 – 2 lbs)

2 cups sliced potatoes, fingerling, red, or yukon gold

1 Stalk Broccoli

3 Carrots, cut in half

1 cup wild rice

1 Can Chickpeas

VINAIGRETTE Marinade

1/4 cup olive oil

2 Tbsp red wine vinegar

2-4 cloves garlic, minced

1/2 tsp smoked paprika

1/2 tsp dried oregano

1/2 tsp salt

black pepper to taste

TARRAGON CREAM GRAVY

1 cup cashews

1 cup vegetable broth

1/2 tsp salt, or to taste

black pepper to taste

1 1/2 tbsp fresh tarragon chopped (or 1 Tbsp dried tarragon)

1 tsp Fresh thyme (or 1/2 tsp dried)

Directions

Prepare Rice:
Put 1 cup of rice and 2 cups of water in a pan, Bring to a boil for 5 minutes, set to low for 5 minutes, then turn off and let rest for 10 minutes (with lid on).

Preheat the oven to 425 ºF.

Cut cabbage into 1/2″ thick slices, then cut into wedges and remove the core.
Cut potatoes into half or quarters if using fingerling, or cubed to about 1/2 to 3/4-inch pieces if red skinned or yukon gold. No need to peel.
Arrange cabbage, potatoes, and broccoli on a pan (with baking paper).

In a bowl or liquid measuring cup whisk together all of the vinaigrette ingredients.
Pour over the veggies on the pan (as evenly as possible)
Bake for 35-45 minutes, stirring every 15 minutes, or until the potatoes are tender and the cabbage is tender and starting to crisp around the edges.

Make the gravy:
Boil the cashews in water for 10-15 minutes to soften.
Drain water.
In a blender, combine the cashews, vegetable broth and tarragon together until creamy and smooth (alternatively you can use the water from the cashews instead of veggie broth, but you may need to add more water to get the desired consistency).

(You can skip this step if you like the gravy as is, but do this for thicker gravy)
In a pot heat the vegan butter or olive oil over medium low and add the flour. Cook for a few minutes, stirring frequently, until the flour is a bit toasty smelling and a shade darker (if using a starch or gluten free blend it may not change color). Slowly pour in the cashew cream while whisking to make a smooth gravy.

Prepare the plate by putting a bed of rice, adding veggies and drizzling with gravy.
Kids usually like to have it all separated and dip into the gravy instead.

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