Now if I were to become a vegan then this is what I’d eat. A bowl full of deliciousness with gorgeous textures and flavours. I used cauliflower and cabbage from @blas_y_tir which were of course delicious. Individually each vegetable was lovely so you could make them as a side dish to a main meal.
Serves 2
INGREDIENTS
1 aubergine - halved lengthways
1/2 Savoy cabbage - cut into 5-6 wedges trying to keep the root intact
1/2 cauliflower - cut into florets
1 avocado - halves and sliced
1 chilli - sliced
2 spring - onions finely sliced
1 teaspoon sesame seeds
2 tablespoons flaked almonds
Coriander leaves to serve
Dressing / marinade
1 clove garlic - crushed
1 teaspoon ginger - grated
1 1/2 tablespoons of miso paste
2 tablespoons sesame oil
Juice of 1/2 lime
1-2 tablespoons groundnut oil
1 tablespoon soy sauce
1 -2 tablespoons maple syrup
Rice noodles or rice
METHOD
Mix the marinade together in a bowl. Score the aubergine halves in a diamanté shape, just over a centimetre deep, being careful not to go all the way though. Smear a teaspoon of marinade on each half rubbing it into the scoring and covering the flat surface. Season with pepper, drizzle with a little oil. Cover with foil and roast at 210 degrees for 30 minutes. Remove the foil and roast for another 10 minutes.
Pan fry the seasoned cabbage in a little oil until golden and just turning soft. Add 1 teaspoon of the marinade to the pan stir and coat the cabbage, warm through and turn off the heat.
Coat the cauliflower florets in 1 teaspoon of the marinade loosened with a little oil. Season and roast at 210 degrees for 10-15 minutes.
Slice the avocado.
Cook the noodles or rice according to packet instructions.
Any remaining marinade loosen with a little lime juice. Plate up as in the photo. Sprinkle with chilli, spring onions, sesame seeds, almonds and coriander and drizzle with the dressing. #AD #Sponsored