Ingredients
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Make the Vegan Walnut Parmesan.
Combine the flax meal and water in a small bowl. Let sit for 5 minutes.
Line the asparagus on the baking sheet and brush with the flax meal “egg.”
You’ll need about 1 cup of parmesan for coating, but start with ½ cup of the parmesan cheese at a time to prevent the cheese from getting clumpy. Add ½ cup parmesan to a large plate. With clean hands, coat one piece of asparagus at a time by rolling it in the parmesan cheese. Be generous with the coating!
Place each asparagus spear back on the parchment-lined baking sheet. Continue this process for half of the asparagus. Then add another ½ cup of parmesan to the plate and do the same for the remaining asparagus, transferring each spear to the baking sheet.
Bake the asparagus for 13–15 minutes.
Chef's Notes
Substitutions
Instead of asparagus try broccoli or cauliflower.
Prep Ahead
Make the Walnut Parmesan ahead of time and store it in an airtight container in the refrigerator for up to 2 weeks.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Make the Vegan Walnut Parmesan.
Combine the flax meal and water in a small bowl. Let sit for 5 minutes.
Line the asparagus on the baking sheet and brush with the flax meal “egg.”
You’ll need about 1 cup of parmesan for coating, but start with ½ cup of the parmesan cheese at a time to prevent the cheese from getting clumpy. Add ½ cup parmesan to a large plate. With clean hands, coat one piece of asparagus at a time by rolling it in the parmesan cheese. Be generous with the coating!
Place each asparagus spear back on the parchment-lined baking sheet. Continue this process for half of the asparagus. Then add another ½ cup of parmesan to the plate and do the same for the remaining asparagus, transferring each spear to the baking sheet.
Bake the asparagus for 13–15 minutes.
