Winter Veg Trio

This Winter Veg Trio is a fabulous vegan dish that is packed with flavour. It consists of roasted cauliflower, blooming onion and stuffed squash with a delicious sauce made with peppers, garlic, paprika, nuts, oregano and more!

Ingredients

For the onion:

1 large white onion, peeled
1 large red onion , peeled
100ml oat milk
100g plain flour
Veg oil for frying

For the cauliflower:

1 small cauliflower
1 small broccolli
25ml olive oil
1 tbs cumin
1 tbs curry powder

For the squash:

1 small squash hollowed out
100g cooked basmati rice
25g pomegranate seeds
1 spring onion sliced
2 tomatoes chopped
25g pinenuts
25g sultanas
1 tbs ras en hanout
50ml olive oil
2 cloves garlic crushed

Sauce:

100ml olive oil
1 small bunch oregano
2 cloves garlic
4 red peppers roasted
50g hazelnuts, toasted
50g almonds toasted
2 tsp smoked paprika
2 slices white bread
2tbs Sherry Vinegar
Salt and pepper

Method

Print Recipe

Pre heat the oven to 200c.

Mix all the ingredients together for the squash. Fill it, pop the lid on and roast for 45 minutes.

For the cauliflower, mix the oil and spices together, season then coat the cauliflower and broccoli and roast for 30 minutes

To make the sauce roast the nuts in oil for 2 minutes place into a food processor with all the other ingredients blitz until smooth.

For the onions, cut through to the root keeping it attached make 12 cuts from the top to the bottom, gently pull apart, dip in the oat milk then the flour and fry at 160c for 6 to 8 minutes. Drain.

To serve, spoon the sauce all over a platter pop on the cauliflower, then the squash and the onion down the middle.