Soba with roasted vegetables

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
3 tablespoons Tamari soy sauce
2 Turnips; 1/4 lb each, halved and cut in 3/4 inch slices
1 large Sweet potato; peeled, halved lengthwise and cut in 1/2\" slices
2 Carrots; cut in 1/2 crosswise, thick top part cut in 1/2
2 mediums Onion; quartered, keep root intact
8 ounces Soba noodles
½ cup Vegetable stock
1 tablespoon Toasted sesame oil
Sesame seeds; for garnish

Directions

Combine olive oil and 2 tbsp tamari in a large bowl. Mix in the veggies and toss to coat. Marinate for at least 30 minutes, or up to 2 hours.

Preheat oven to 400F.

Spread the vegetables in a single layer on a bking sheet. Bake, tossing twice, for 25 - 30 minutes, or until tender.

Cook the soba noodles in boiling water.

Pour the remaining 1 tbsp tamari, vegetable stock, and sesame oil on the cooked and drained soba. Toss gently. Serve with the vegetables on top.

Per serving: 405 Calories; 11g Fat (24% calories from fat); 13g Protein; 69g Carbohydrate; 0mg Cholesterol; 1472mg Sodium Food Exchanges: 3½ Starch/Bread; 2 ½ Vegetable; 2 Fat NOTES : Any pasta or hearty grain can be used in place of the soba.

Recipe by: Main Course Vegetarian Pleasures, Jeanne Lemlin (Atl Jrn) Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Jan 14, 1999, converted by MM_Buster v2.0l.

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