The perfect recipe to make for a hearty main or starter! đâ
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Prep: 15 minâ
Cook: 45 minâ
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Ingredients:â
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Roast Vegâ
2 small red onions, peeledâ
1 wedge pumpkinâ
2 medium red potatoesâ
1 small bunch Dutch carrotsâ
1 zucchiniâ
2 tbsp extra virgin olive oilâ
3 sprigs fresh thymeâ
1 tsp dried oreganoâ
1 tsp smoked paprikaâ
Salt & freshly ground black pepperâ
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Almond Pistachio Dukkahâ
1/4 cup almondsâ
1/4 cup pistachios, shelledâ
2 tbsp raw white sesame seedsâ
2 tbsp black sesame seedsâ
1 tsp ground corianderâ
1 tsp ground cuminâ
1/2 tsp sea saltâ
1/4 tsp cracked black pepperâ
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Method:â
1. Preheat your oven to 200°C. Line a baking tray with baking paper and set aside.â
2. Cut up all of your veg into even sized chunks and place into a large mixing bowl.â
3. Add in the olive oil, thyme, oregano, paprika, salt and pepper. Toss well to coat.â
4. Pour the vegetables onto your baking tray and spread into one even layer. Bake or airfry for 45 minutes or until golden brown and tender (once the potatoes have softened).â
5. In the meantime, add the almonds, pistachios and sesame seeds onto a dry frypan. Toast until sesame seeds become golden. Remove from pan and add into a blender along with the remaining ingredients. Pulse and blitz until you reach a broken down yet coarse texture.â
6. Once the veggies have cooked, remove from the oven and transfer into a bowl. Sprinkle with a generous amount of the dukkah on top to serve. Serve with your favourite plant-based protein and side salad for a satisfying and delicious meal. Enjoy immediately while warm!â
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Onions are a must have in all of my veggie roasts! I decided to use red onions for an extra pop of colour in this recipe plus I just love the sweetness and aromatics that it adds to the dish. Definitely give this one a go, itâs such a great staple dish to have at the dinner table! đâ
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Recipe (yields 2-3 servings)âŁâŁ
đąIngredientsâŁâŁ
- 1 small head cauliflower, wash & cut into florets⣠& pat dry with paper towels âŁ
- 1 small green bell pepper, cubedâŁâŁ
- 1/2 small red onion, cubedâŁ
- 2 cloves garlic - slicedâŁâŁ
- 1/4 cup [40g] dry roasted cashewsâŁâŁ
- 4 dried Thai chilis/red chilisâŁ, softened in hot water & drainedâŁ
- oil for frying & cookingâŁâŁ
âŁđąBatter âŁ
- 3/4 cup [96g] all-purpose flourâŁ
- 1/2 - 3/4 cup ice-cold waterâŁ
- 1/4 teaspoon saltâŁ
- a few shakes of white pepperâŁ
đąSauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.âŁâŁ
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Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.âŁ
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Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.âŁ
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Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/âŁ
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)âŁ
âŁâ
To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sautĂŠ onion until translucent. Then add garlic, bell pepper, chili & continue to sautĂŠ until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.âŁ
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Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.âŁ
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
