Choose your cuisine with this Vegan dish – you can make it grilled, raw or roasted, and all versions are delish, especially since the fresh ginger adds a nice zip!

Gingered Asparagus & Leeks (Roasted, Raw or Grilled)


1 bunch of asparagus (about 16 spears)
1 leek, thinly sliced
Juice of half a lemon
1 tablespoon cold-pressed olive oil
1 tablespoon coconut aminos <>
1 teaspoon ginger, grated


For Roasted Gingered Asparagus and Leeks:

Heat the oven to 400F and roast 8 – 10 minutes in a shallow baking dish.

For Grilled Gingered Asparagus and Leeks:

On an indoor/outdoor grill: Grill for no more than 10 minutes, turning at half-way point.

On a charcoal or gas grill: Wrap in foil and steam on the grill for 8 – 10 minutes.

For Raw Gingered Asparagus and Leeks:

On a ParaFlexx sheet, dehydrate on 105 for 6 hours.

Serves 4.

*Recipe and image courtesy of JL goes Vegan: Food & Fitness with a side of Kale.*