For the Roasted Korean Carrots
- 3–4 Korean carrots (or regular carrots)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
For the Tofu Cream
- 1 block (200g) silken tofu
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1/2 tsp salt
- 1 tbsp olive oil
For the Vegan Butter Sauce
- 2 tbsp vegan butter
- 1 garlic clove, minced
- 1/2 tsp miso paste
- 1 tbsp soy sauce
- 1 tsp maple syrup
For the Veggie Balls
- 1 cup cooked chickpeas (or lentils)
- 1/4 cup oats
- 1 tbsp flax meal + 2 tbsp water (flax egg)
- 1 garlic clove, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt & pepper to taste
- 1 tbsp olive oil (for pan-frying)
For the Kiwi Salsa
- 2 ripe kiwis, diced
- 1/4 red onion, finely chopped
- 1 tbsp lime juice
- 1 tbsp fresh dill, chopped
- Salt to taste'
For Serving
- Sourdough bread, toasted
- Fresh dill for garnish
- Roast the Carrots
- Preheat oven to 200°C (400°F).
- Peel and slice the Korean carrots. Toss with olive oil, salt, black pepper, and smoked paprika.
- Roast for 25–30 minutes, flipping halfway, until caramelized and tender.
- Make the Tofu Cream
- Blend silken tofu, nutritional yeast, lemon juice, garlic, salt, and olive oil until smooth. Set aside.
- Prepare the Vegan Butter Sauce
- Melt vegan butter in a pan over low heat. Add garlic and cook until fragrant.
- Stir in miso paste, soy sauce, and maple syrup. Remove from heat and set aside.
- Make the Veggie Balls
- In a food processor, blend chickpeas, oats, flax egg, garlic, cumin, smoked paprika, salt, and pepper until combined.
- Roll into small balls and pan-fry in olive oil over medium heat until golden brown.
- Prepare the Kiwi Salsa
- Mix diced kiwi, red onion, lime juice, fresh dill, and salt. Let it sit for 10 minutes.
- Assemble the Dish
- Spread tofu cream on toasted sourdough.
- Layer roasted Korean carrots and drizzle with vegan butter sauce.
- Add veggie balls and top with kiwi salsa.
- Garnish with fresh dill and serve immediately.