Oven-roasted vegetables with herbed quark

This low-histamine roasted vegetable dish with herbed quark is perfect when you don't have the time or inclination to cook something elaborate. Simple but delicious!

This recipe is

• vegan
• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

40 minutes

Ingredients for 2 servings

For the roasted vegetables

• 2 carrots
• 6 mushrooms (1)
• 6 potatoes
• 1/2 celery
• 4 Jerusalem artichokes
• 1 zucchini
• 1 onion (1)
• 2 cloves of garlic (1)
• Olive oil
• 2 sprigs of rosemary
• Organic herb salt

For the herb quark

• 250 g vegan curd alternative (1)
• 4 tablespoons olive oil
• 1 tbsp tahini (1)
• 1 clove of garlic (1)
• 1/2 bunch of parsley
• 2-3 sprigs of oregano
• Salt

preparation

• Chop the vegetables into small pieces and spread them on a baking sheet.
• Marinate with organic herb salt , olive oil and rosemary, then cook in the oven at 180 degrees for about 30 minutes.
• For the herb quark, mix the vegan quark alternative with olive oil, tahini (1), pressed garlic (1), finely chopped parsley, some oregano and salt.
• Arrange everything on a plate and enjoy.

Our HistaFood tip

Our organic vegetable spread Carrot & Beetroot or our organic vegetable spread Zucchini & Basil also make excellent dips.

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.