The carrot is a root vegetable native to Europe and southwestern Asia, carrots were originally purple or white with a thin root, then a mutant occurred which removed the purple pigmentation resulting in a new race of yellow carrots, from which orange carrots were subsequently developed.
The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the greens are sometimes eaten as well.
Carrots help reduce high blood pressure, a good source of beta-carotene, fibre and vitamin K.
These vegan parmesan carrots are unlike anything I have tasted in a long time, sometimes when Simon invents things in the kitchen it can be a bit crazy. This one is a keeper though! The sumac takes the flavours to another level. Try it out and let us know what you think.
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Vegan Sumac Parmesan Carrots
- 1/2 cup cashews
- 2 tbsp nutritional yeast
- 1 clove garlic
- 1/2 tsp sumac
- 1 bunch of Dutch carrots
- olive oil
Preheat your oven to 180° and line a tray with baking paper
Drizzle olive oil on the carrots and bake until the carrots are cooked through.
Meanwhile, blend your parmesan ingredients together and set aside.
When the carrots are done, assemble them on a plate and generously sprinkle the parmesan over the top of the carrots.
Tips: Save any leftover parmesan in the fridge for 3-4 days and put it on everything.