Easy 'Cheesy' Potatoes with Brussels Sprouts

ohmyveggies.com

Katiezenith

subheading: Roasted vegetables:

1.7 lbs potatoes peeled and chopped

0.5 lbs Brussels sprouts

1 ½ tbsp date syrup

1 tsp garlic powder

subheading: For the butternut squash 'cheese' sauce:

3 cups butternut squash peeled and cubed

2 large carrots peeled and chopped

1 medium white onion chopped

½ cup plant based milk

1 small red chilli pepper de-seeded and chopped

2 cloves garlic

1 tbsp mustard ensure vegan and gluten-free

½ tsp sea salt or to taste

1 tsp paprika

1 tsp cumin

1 tsp turmeric

1 tbsp cornstarch

1 cup green peas

2 cups spinach

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