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Roast Root Vegetable Stack With Dukkah
[Vegan, Gluten-Free]

CS By: Cassandra Star

Author Bio

My name is Cassandra. I am an Australian with a passion for cooking and exploring... Read More

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Roast Root Vegetable Stack With Dukkah [Vegan, Gluten-Free]

1341

Dairy Free

Vegan

These delicious vegetable stacks are quick, easy, and irresistibly tasty. The layers of tender sweet potatoes, potatoes, and onions are interspersed with a liberal amount of dukkha and garlic that perfectly complements the sweetness brought out by roasting your root vegetables. These make a great side dish or can stand... Read More

Ingredients You Need for Roast Root Vegetable Stack With Dukkah [Vegan, Gluten-Free]

1 medium golden sweet potato, finely sliced
6 medium potatoes, finely sliced
1 large red onion, finely sliced
4 tablespoons vegan butter
4 medium cloves garlic, crushed
2 tablespoons fresh thyme
2 good pinches of sea salt
8 tablespoons dukkah

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How to Prepare Roast Root Vegetable Stack With Dukkah [Vegan, Gluten-Free]

Preheat oven to 350°F and spray an 8 hole muffin tray with olive oil.
Slice the sweet potato, potatoes, and onion into thin slices with a mandoline or by hand, with a sharp knife.
In a small saucepan, melt the butter, garlic, thyme, and sea salt together.
Add the sliced sweet potato and potato in a large bowl and mix the melted butter through the vegetables.
Layer one slice of sweet potato, a slice of potato, and a full round of the sliced onions into each hole of the muffin tin, then sprinkle them with a teaspoon of the dukkah mix into each hole.
Repeat this process two to three times until you have reached the desired height of your stacks.
Finish them off with a good sprinkle of dukkah on top and place them in the oven to roast for 45 minutes.
Your stacks should be a lovely golden brown on the top and the vegetables soft and tender with crisp sides.
Scoop them out of the muffin tin and serve them with a fresh sprig of thyme.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.