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Roasted Vegetables With Lemon-Cannelini Sauce [Vegan]

If adding more vegetables to your diet is one of your resolutions for a new year, here’s a delicious way to do it. Cut up a few different vegetables (the more the merrier) and roast them until tender, then top with a luscious and protein-rich cannellini bean sauce.

Although the vegetables are roasted together, each one retains its own unique flavor and texture, adding interest and variety to the dish. This recipe provides just one possible combination, but you can substitute other vegetables according to your own taste. For example, try: red onion instead of yellow; sweet potato instead of white potato; cauliflower instead of Brussels sprouts; and so on.

The sublime white bean sauce is rich-tasting but low in fat, and adds protein and other nutrients to your meal. The vegetables and sauce are delicious as is or served over rice, quinoa, or pasta. Sauteed sliced vegan sausage or toasted pecans or walnuts can be added as well, and a sprinkling of your favorite fresh herb when ready to serve adds a lovely flavor and color contrast.

Roasted Vegetables With Lemon-Cannelini Sauce [Vegan]

This Recipe is :

Dairy FreeHigh FiberVegan


For the vegetables

  • 1 sweet yellow onion, diced
  • 2 cups peeled and diced butternut or other winter squash
  • 2 cups Brussels sprouts, halved lengthwise
  • 2 carrots, cut diagonally into 1/2-inch slices
  • 1 large Yukon gold potato, cut into 1-inch chunks
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper

For the sauce

  • 2 cups cooked or canned cannelini beans
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 cup vegetable broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh minced basil, parsley, tarragon, cilantro, chives, or sage (optional)


For the vegetables

  1. Preheat the oven to 425 degrees F.
  2. Line a rimmed baking sheet with parchment paper or spray it with cooking spray.
  3. Combine the vegetables with the oil and salt and pepper to taste, tossing to coat.
  4. Arrange the vegetables in a single layer on the prepared baking sheet.
  5. Roast the vegetables until tender and slightly caramelized, about 45 minutes, turning once about halfway through.

For the sauce

  1. While the vegetables are roasting, combine all the sauce ingredients (except for the optional herbs) in a food processor or blender and process until smooth.
  2. The amount of salt needed will depend on the saltiness of your broth.
  3. Transfer the sauce to a small saucepan and heat until hot, stirring so it doesn’t stick. Keep warm.
  4. To serve, transfer the vegetables to a large serving bowl and drizzle with the sauce. Sprinkle with herb of choice, if using. Serve hot.


LemonPotato Recipes




Robin Robertson has worked with food for nearly thirty years as a restaurant chef, cooking teacher, and food writer. A longtime vegan, Robin is the author of twenty cookbooks, including the best-selling Vegan on the Cheap, 1,000 Vegan Recipes, and Vegan Fire and Spice. Her new book is Quick-Fix Vegan. She writes the Global Vegan column for VegNews magazine. Robin’s website is: RobinRobertson.com



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2 comments on “Roasted Vegetables With Lemon-Cannelini Sauce [Vegan]”

Click to add comment
3 Years Ago

Hi heather !!!! Thanks for the loevly recipe !!!!! I wanted to know how much apple sauce you ad to the recipe It is missing on you website !!! I'm gonna try it for sure ! I had one quick pizza crust recipes, but it required 7-up (instead of the apple sauce). The apple sauce even if it doesn't required a lot- is a lot better !!!! I thought the yeast needed something carbonated !!! Apparently not if the apple sauce works ! Thanks !

4 Years Ago

This is really good, and quite easy to make, thank you for sharing. My carnivore husband loved it as well!


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