- Butternut squash cut into strips, marinated separately in Tamari dressing
- Beetroot sliced
- Bunches of cauliflower
- Marinate these two ingredients in a Tamari dressing or the dressing of your choice;
Sprinkle some with cumin, paprika and curry on the cauliflower bunches and some dried dill on the beetroot slices.
Dry in the dehydrator or in an electrical oven with adjustable temperature (maximum 107, 6° F).
Serve with a vegan sour cream or with the dip of your choice.
