CUT OUT AND KEEP ME
Plate up a delicious vegan roast with all the trimmings this season with our tasty and easy vegan recipes everyone will be delighted with.
Cauliflower Roast PREP: 5 minutes COOK TIME: 25 minutes SERVES: 2
You will need
• 1 head Cauliflower • ¼ tsp Ground Paprika • ¼ tsp Ground Turmeric • ¼ tsp Ground Cumin • 1 clove Garlic, crushed
• Pinch of Salt • 20ml Olive Oil • Chopped Parsley
Method
Pre-heat the oven to 200°C. Remove the outer leaves of the cauliflower leaving thewhite interior and trim the bottom so it stands straight. Mix the spices, garlic, salt and olive oil. Spoon over the spice oil mix, ensuring to coat evenly. Place on a lined baking tray and cook for 25minutes, basting a few times with the oil from the tray. Skewer the cauliflower to check it is cooked. There should be no resistance. Sprinklewith freshly chopped parsley.
CUT OUT AND KEEP ME
Spiced Red Cabbage with Apples
PREP: 10 minutes COOK TIME: 25 minutes SERVES: 6
You will need
• 650g Red Cabbage • 2 Bramley Cooking Apples
• 75ml Vegan Red Wine • 200ml Water • 30g Demerara Sugar
• 1 large Red Onion • 35ml Rapeseed Oil • 2 cloves Garlic
• ½ tsp Ground Cinnamon • Sea Salt and White Pepper
Method
Peel and halve the red onion and thinly slice. Peel andmince the garlic. In a large saucepan, sauté the red onion and garlic in the oil for 5minutes on a lowheat.
Add thewater, wine, sugar and cinnamon, and season with some salt and pepper. Peel and core the apples and dice – add to the pan. Bring to the boil, then cover and cook on amedium
heat for 20minutes, stirring as you cook.
Thinly slice the red cabbage and add to the pan.
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