Vegan Sunflower-Hemp Parmesan + Roasted Veggies

by | Updated: April 12th, 2019

You always start out with good intentions. Green smoothies, light salads and portioned dinners adorn your menu for the upcoming week. But as the days become hectic and stressful, even the best laid plans can fall to the wayside. When you need to recharge and reset your diet, make your next meal a bowl of wholesome roasted vegetables. Whether you love veggies or hate ‘em, you can boost the flavor with this delicious vegan Parmesan cheese. This rich, plant-based topping is made without nuts, and instead gets its goodness from raw sunflower seeds, hemp and nutritional yeast. There’s no hassle, just a simple, tasty dish you’re sure to crave.

Vegetables topped with Vegan Parmesan Cheese

Vegan Sunflower-Hemp Parmesan + Roasted Veggies

Makes 4 servings of veggies + 1-½ cups sunflower parmesan


Sunflower-Hemp Parmesan

½ cup nutritional yeast
¼ cup hemp seeds
1 cup raw, hulled sunflower seeds
Salt, to taste
1 tsp. garlic powder

Roasted Veggies

Seasoning blend
3 zucchinis, cut into strips
3 cups broccoli
3 cups Brussels sprouts, halved
2 cups baby carrots
1 red bell pepper, cut into strips
½ pint cherry tomatoes, whole or halved
Olive oil, optional
Additional salt & pepper, if needed, to taste


  1. Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
  2. Toss dry veggies with olive oil and seasonings and spread them out onto the prepared baking sheet. Bake for 30-45 minutes. Tip: if some vegetables are cooking faster than others, cover with parchment paper or foil.
  3. Meanwhile, prepare the sunflower-hemp parmesan. In a high-speed blender or food processor, combine all parmesan ingredients and process until well blended, but still crumbly. Tip: store leftovers in the fridge in an air-tight container for 1-2 weeks.
  4. When veggies have finished baking, remove from oven and sprinkle with Sunflower Parmesan. Serve hot.