Roasted Cauliflower Quinoa Following Cheesy Pumpkin Tempeh Sauce

Roasted Cauliflower & Quinoa subsequently Cheesy Pumpkin Tempeh Sauce when Cauliflower, Olive Oil, Thyme, Salt, Pepper, Tempeh, Shallot, Olive Oil, Bragg Liquid Aminos, Balsamic Vinegar, Liquid Smoke, Cumin, Dried Sage, Pureed Pumpkin, Vegan Cream Cheese, Nutritional Yeast, Cooked Quinoa

The ingredient of Roasted Cauliflower Quinoa Following Cheesy Pumpkin Tempeh Sauce

• 1 head cauliflower cut into bite size pieces
• 2 tablespoons olive oil
• 1 teaspoon thyme
• salt
• pepper
• 4 ounces tempeh
• 1 shallot categorically thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons bragg liquid aminos
• 1 tablespoon balsamic vinegar
• 1 teaspoon liquid smoke
• 1 2 teaspoon cumin
• 1 2 teaspoon dried sage
• 1 1 4 cups pureed pumpkin
• 1 3 cup vegan cream cheese
• 1 4 cup nutritional yeast
• 1 2 cup cooked quinoa

Nutritions of Roasted Cauliflower Quinoa Following Cheesy Pumpkin Tempeh Sauce

calories: nutritioninformation
carbohydrateContent: 230 calories
fatContent: 24 grams
fiberContent: 11 grams
proteinContent: 7 grams
saturatedFatContent: 12 grams
sodiumContent: 1 5 grams
sugarContent: 650 milligrams
: 4 grams

Share this post