Simple Baked Asparagus and Carrots
Adapted from Vegan Yumyum
1/4 Cup cashews
1 tsp chili sauce
1 lb asparagus, last little woody bit cut off
4 carrots, peeled and cut into long, thin strips (about enough to equal the asparagus)
1 tbsp Better than Bullion Beef Flavouring
2 tsp yellow bean paste
Zest and juice of 1 lemon
Preheat the oven to 400 convection bake.
Mix together the chili sauce, soy sauce, balsamic vinegar, bullion, yellow bean paste, and lemon in a small bowl.