Deep South Dining | Vegan Days

It seems that vegan and vegetarian options are more available than ever. Also, the preparation of these meatless dishes packs them with flavor and may be able to fool even your most carnivorous friend. A welcome road to travel on Deep South Dining, Malcolm and Carol talk about some of their favorite meatless dishes and learn about a vegan food truck that is providing animal product-free delights around the capital city.Show LinksOops All Vegan Food TruckMississippi VeganMiso Maple Mustard Glazed Carrots Recipe(courtesy of Timothy Pakron)INGREDIENTS1 pound carrots, sliced in half lengthwise 2 cloves garlic, minced2 tablespoons good olive oil2 tablespoons nutritional yeast2 tablespoons good whole grain mustard2 tablespoons maple syrup2 tablespoons mellow white miso2 teaspoons apple cider vinegar2 teaspoons gluten-free tamariCrushed red pepper, to taste (optional)Fresh black pepper, to taste (optional)INSTRUCTIONSPreheat the oven to 375 degrees F. Next, make the glaze by whisking together all of the ingredients, except the carrots, in a cast-iron skillet or baking dish. Add the carrots and toss them in the glaze until they are evenly coated. Roast for about 35 minutes, removing them halfway through to toss the mixture around to ensure the glaze is well incorporated into the carrots. Remove the dish from the oven once the desired texture is achieved. (Recipe Link) Hosted on Acast. See acast.com/privacy for more information.