HomeFoodColourful Roasted Veggies and Lentils with Crisped Kale and Creamy Vegan Mayo

Colourful Roasted Veggies and Lentils with Crisped Kale and Creamy Vegan Mayo




Colourful Roasted Veggies and Lentils with Crisped Kale and Creamy Vegan Mayo

The contrast of colour makes this an eye-appealing meal for all ages. With slightly crisped lentils, kale, and nuts, it delivers on all textures as well. Topped with a creamy, lemony mayo, it’s pucker-y delicious.

Our roasted veggies are mild flavoured for young eaters. If serving to an “adults only” crowd, jazz up the squash and broccoli with some harissa paste, curry powder, or a generous dusting of chili powder before roasting.



Roasted Veggies 

1 cup (250 mL) dried Puy lentils

1 tsp (5 mL) kosher salt, divided

1 large garlic clove, peeled

3 cups (750 mL) peeled butternut squash, cut into 3/4 in (2 cm) dice

2 cups (500 mL) bite-sized pieces of broccoli florets

2 Tbsp (30 mL) avocado oil or extra-virgin olive oil, plus extra

2 tsp (10 mL) flaked dried garlic, plus extra (optional)

1 small bunch curly leaf kale, ribs removed, leaves torn into bite-sized pieces

1/4 cup (60 mL) pepitas or raw pumpkin seeds

Creamy vegan mayo 

1/2 cup (125 mL) soft plain tofu

2 Tbsp (30 mL) avocado oil or extra-virgin olive oil

1 Tbsp (15 mL) nutritional yeast

2 tsp (10 mL) fresh lemon juice

1/2 tsp (2 mL) maple syrup

1/4 tsp (1 mL) kosher salt


Have all vegetables prepped and ready to cook before commencing.

In fine-meshed sieve, rinse lentils, removing any tiny stones and possible debris. In large saucepan, bring 4 cups (1 L) water to a boil. Add rinsed lentils, 1/2 tsp (2 mL) salt, and garlic clove. Reduce heat to medium and cook uncovered for 15 to 18 minutes, or just until lentils are tender but still hold their shape. It’s best to be slightly undercooked. Drain well, reserve garlic clove, and set lentils aside.

Meanwhile, preheat oven to 400 F (200 C). Lightly oil rimmed baking sheet or line with parchment. In large bowl, toss squash and broccoli with oil to lightly coat. Spread out on baking sheet and sprinkle with flaked garlic. Bake in centre of preheated oven for 25 minutes, stirring with spatula a couple of times so they bake evenly.

While squash and broccoli are roasting, use your fingertips to rub a little oil and 1/2 tsp (2 mL) salt into kale. When squash has roasted for 25 minutes, scatter cooked lentils and kale overtop and roughly stir in. Sprinkle with pumpkin seeds. Return baking sheet to oven and continue to roast for 10 more minutes, or until kale is crispy and vegetables are slightly caramelized.

To make Creamy Vegan Mayo, in small high-powered blender, combine all ingredients. Add softened garlic from cooked lentils. Alternatively, add generous pinches of flaked dry garlic. Whirl until smooth and creamy. Add more seasonings, to taste, if you wish.

To serve, place roasted veggies and seeds on platter. Drizzle with Creamy Vegan Mayo. Add more seasonings, to taste, if you wish.

Each serving contains: 288 calories; 12 g protein; 13 g total fat (2 g sat. fat, 0 g trans fat); 34 g total carbohydrates (3 g sugars, 12 g fibre); 507 mg sodium


Please enter your comment!
Please enter your name here

Recent posts

Must read


Body positivity has swept the nation. Self-acceptance of our bodies, even if we don’t match cultural size ideals, has evolved into a massive movement. Instead of obsessing over “imperfections,” social

Go With Your Gut to Cut the Cravings

“Listen to your body” is good advice for the most part—when your body wants something perfectly reasonable, like a brisk walk. But other times, it can be problematic: what if your body is unmistakably

Get Well, Not High

We wanted to share a sneak peak at some exciting content coming in the January 2020 issue of alive magazine. In this issue, the Canadian Health Food Association tells us why natural health industry ex

Plant-Based Eggplant Lasagna with Chickpeas, Marinara, and Tofu-Cashew Ricotta

You might never want to go back to regular lasagna after this plant-based version. The creamy tofu-cashew ricotta with lemon zest is the perfect foil to juicy eggplant cooked with a minimal amount of

Fasting and You

If you take medication or have a medical condition that relies on regularity in food intake, fasting may not be for you. For those who are otherwise healthy, here are a few things to consider when dec