Vegan and vegetarian resources

I eat and prepare a great deal of vegetarian and vegan food even though I eat fish (pescatarian) with the emphasis on healthy ingredients.

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by Kimm Fearnley
Bournemouth, Bournemouth, United Kingdom,
Created on 23 Feb 2017

So much vegan and vegetarian food can be loaded with sugar and, in the case of vegetarian recipes, far too much cheese and fat. 

This is a resource for favourite recipes and ideas to eat mindfully, healthily. 

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Thu, 02/23/2017
Guilds

Roast veg patties from the veg basket

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You can use more or less any combination of your favourite root veg. From my veg basket I have roasted a few beetroots, carrots, smoked garlic and onion tossed in a little olive oil and salt.

Blitzed some day-old bread into breadcrumbs and mixed the whole lot with some pulses, lemon juice and a scoop of tahini then shaped into patties, browned on each side and finished in the oven. I also popped a batch in the freezer separated by sheets of parchment.

Ingredients

Five small or three large beetroot washed and cut into chunks

2 small, or one large, onion cut into chunks

Four cloves smoked/or ordinary garlic

A little olive oil

Salt

Half a tin of pulses - I used pinto beans

A large handful of fresh breadcrumbs.

Heaped tablespoon of tahini or you could use horseradish for a change

Juice of half a lemon 

Method

Toss the veg in oil and salt and roast for about 40 mins at 200C. When cool put in food processor with all other ingredients and blitz for a few seconds - leave quite textured. Shape into patties, chill and then flash fry on each side in a little oil oil to brown. 

Either store in the fridge for up to two days until ready to use, freeze in batches or cook for about 12-15mins in 200C oven.

Serve with salad or on top of a bread bun. Once cooked, they can also be eaten cold.

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