Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.



Comments (8)
What the heck do they mean by (through beet) (through garlic) 🙂
While I am a Keto person, I’m always on the lookout for good veggie recipes that are low carb. Short of looking up every ingredient, do any recipes on this site ever include carb counts etc? Because this one looks REALLY good!
Save the steaming water for stock!
Too many steps. Why steam the vegetables first?
What sauce is pictured with this dish?
Sorry—response meant for previous poster.
Says why steaming is necessary in the recipe intro. “The key to evenly roasting firmer veggies, such as carrots and potatoes, without adding fat is to steam them first before mixing them with the soft vegetables.”
Hi Karen, that’s a vegan creamy dill sauce. I’m not sure of the exact recipe for that one, but I think these two recipes would be good options.
Creamy Corn Dressing with Dill and Chives: https://www.forksoverknives.com/recipes/vegan-sauces-condiments/creamy-corn-dressing-with-dill-and-chives/
Easy Vegan Ranch Dressing
https://www.forksoverknives.com/recipes/vegan-sauces-condiments/vegan-ranch-dressing/
Thank you,
Courtney Davison
Managing Editor
Forks Over Knives