Title: Lemon Thyme Honey Mustard Vegan Recipe


For the Lemon Thyme Honey Mustard:

  • 1/4 cup Dijon mustard (vegan)
  • 2 tablespoons agave nectar or maple syrup
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 teaspoon apple cider vinegar
  • Salt and pepper to taste

For the Vegan Dish:

  • 1 pound mixed vegetables (broccoli, carrots, bell peppers, etc.)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Lemon wedges for serving


For the Lemon Thyme Honey Mustard:

  1. In a small bowl, whisk together Dijon mustard, agave nectar or maple syrup, lemon zest, lemon juice, chopped thyme, apple cider vinegar, salt, and pepper.
  2. Adjust sweetness or acidity according to your taste. Set aside.

For the Vegan Dish:

  1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and the liquid is absorbed.
  2. While quinoa is cooking, preheat the oven to 400°F (200°C).
  3. Toss mixed vegetables and chickpeas with olive oil, salt, and pepper on a baking sheet.
  4. Roast in the preheated oven for 15 minutes or until vegetables are tender and chickpeas are crispy.
  5. Serve the roasted vegetables and chickpeas over the cooked quinoa.
  6. Drizzle with the prepared Lemon Thyme Honey Mustard.
  7. Garnish with additional thyme leaves and serve with lemon wedges.

Nutrition Facts:

For the Vegan Dish (per serving):

  • Calories: 350
  • Protein: 12g
  • Fat: 8g
  • Carbohydrates: 60g
  • Fiber: 10g
  • Sugar: 8g
  • Sodium: 450mg

Nutrition facts for Lemon Thyme Honey Mustard are not included in the above values.

Enjoy this quick and delicious vegan dish with the zesty and flavorful Lemon Thyme Honey Mustard!