Vegan recipe: Pastrami-Spiced Young Carrots With Garbanzo Bean-Sauerkraut Puree

2 pounds young or baby bunch carrots (peeled baby carrots can be used if necessary)

4 tablespoons olive oil

2 teaspoons sherry vinegar

2 tablespoons Montreal Steak Seasoning

1/2 teaspoon ground clove

2 teaspoons salt

2 teaspoons black pepper

2 teaspoons crushed fresh garlic

12-ounce can of garbanzo beans, drained

6 ounces canned or jarred sauerkraut, with some of its juice

2 tablespoons chopped fresh dill

2 tablespoons Dijon mustard

1. Preheat oven to 350 degrees.

2. Peel carrots if necessary and trim tops if attached (leave about an inch of stem for a nice effect if you want), and toss in tablespoons of the olive oil, sherry vinegar, steak spice, clove, 1 teaspoon each of the salt and pepper, and 1 teaspoon of the garlic.

3. Spread carrots in a single layer on a sheet pan, cover with foil and roast the carrots until they are just about tender, about 20 minutes, depending on size. Remove foil and roast uncovered for 3 to 5 more minutes, or until the carrots are just about soft. Remove from the oven and allow to cool.

4. Meanwhile, in a food processor, combine remaining ingredients and puree to a smooth hummus-like texture (add water to thin if necessary). Serve carrots over puree.

From Rich Landau, Vedge

Per serving (based on 6): 364 calories, 13 grams protein, 52 grams carbohydrates, 14 grams sugar, 13 grams fat, no cholesterol, 1,143 milligrams sodium, 16 grams dietary fibers