1 pint cherry or grape tomatoes sliced
1 tbsp olive oil
Salt, pepper and dried oregano
8 oz. mushrooms finely chopped
1 tbsp oil
1 shallot finely chopped
1/2 cup sun dried tomatoes finely chopped (jarred, drain excess oil)
1 tsp kosher salt
1/2 tsp pepper
1 tsp garlic powder
2 tsp dried oregano
1 cup pasta cooking water
1 tbsp tomato paste
1/3 cup (packed) finely chopped herbs (parsley and basil)
Juice of 1/2 lemon
1. Preheat oven to 400 degrees F. Slice tomatoes and add to baking dish. Drizzle 1 tbsp olive oil, toss. Sprinkle generously salt, pepper and dried oregano. Toss. Bake approx 20 min until tomatoes start to release juices.
2. Meanwhile, boil water for pasta. Salt the water and cook pasta until just al dente. Reserve 1 cup pasta cooking water prior to draining.
3. In a skillet, add the chopped mushrooms and oil. Cook approx 10 minutes until mushrooms are browned, then add shallots. Cook another 5 min, stir often.
4. Add sun dried tomatoes, all the seasonings, and tomato paste. Stir, cook another minute. Add pasta cooking water, stir, add pasta and herbs.
5. Stir well and squeeze in lemon juice, add the roasted tomatoes and serve.
![Follow @conveganence for daily vegan recipes!
•
Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce 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.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅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.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
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)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*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)
