Roasted Mediterranean Vegetables in a Balsamic Glaze
Posted on March 10, 2013 by The Gourmet Vegan - No Comments
Roasted Mediterranean Vegetables in a Balsamic Glaze
This is a wonderful side dish that can accompany many main meals. Sweet and sour, full of flavour and utterly delicious, you will keep piling the plate high. Also works well as a cold dish when served with crusty bread to mop up the juices.
 45 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
3 medium bell peppers ~ any colour, thickly sliced
1 large red onion, cut into quarters
12 cherry tomatoes
2 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
3 teaspoons agave nectar
2 teaspoons soy sauce
1 teaspoon dried or fresh rosemary
Pinch black pepper
Handful chopped fresh basil
METHOD
Preheat the oven to 200 degrees Celsius ( 400 F )
Place all of the ingredients in a large bowl and mix well so that all the vegetables are coated.
Pour into an oven-proof dish and bake for 45 minutes.
Remove from the oven and stir in the basil just before serving.
RECIPE NOTES
RECIPE TIPS
Use your own choice of vegetables to add different colour, flavour and texture.
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Caramelised Red Onion and Roasted Vegetable Tarte Tatin
Posted on March 2, 2013 by The Gourmet Vegan - No Comments
I created this recipe as a dinner party dish when something special needed to be sitting on the table. The combination of different textures and sweet but subtle flavours really come together to create something extremely special indeed. You won’t be saving this for special occasions only…Although there are many stages to this dish, they can all be prepared in advance making this a quick dish to put together. Serves 4.
Chewy and Gooey Tofu and Roasted Vegetable Bake
Posted on January 29, 2013 by The Gourmet Vegan - No Comments
Chewy and Gooey Tofu and Roasted Vegetable Bake
If you are anything like me and adore loafs and bakes, then this delicious bake, with sweet-savoury flavours, is going to become a favourite. This bake has a soft and gooey centre that surrounds chewy pieces of marinated tofu. You really have to try this to appreciate how tasty it truly is. Great served with a salad and a drizzling of sweet chilli sauce.
| 100 Minutes |
Serves 4 |
257 kcal per serving |
INGREDIENTS
2 tablespoons olive oil
600g carrots
250g bell peppers
200g red onions
200g mushrooms
200g of firm tofu
1 teaspoon dried thyme
1 whole bulb garlic
Tofu marinade – 2 tablespoons soy sauce, 1/2 teaspoon dried thyme, 1/2 teaspoon black pepper
25g breadcrumbs
1 tablespoon oatmeal
1 teaspoon xanthan gum
2 tablespoons vital wheat gluten
1/2 teaspoon salt
1/2 teaspoon pepper
METHOD
Begin by chopping the vegetables and tofu into bite size pieces. Place on baking tray, place the whole garlic bulb on the sheet, sprinkle with the thyme, drizzle with the olive oil and bake in the oven for 20 minutes.
Take the tray out of the oven and remove the tofu, which should be golden brown. Place to tofu to one side, return the rest of the vegetables to the oven and roast for a further 10 minutes. Remove from the oven.
Next, place the tofu in the marinade and set aside whilst you move to the next stage.
Squeeze the pulp from the roasted garlic and put this into a large bowl along with half of the roasted vegetables. Add the breadcrumbs, oatmeal, xanthan gum, vital wheat gluten, salt and pepper and mash together well to a thick and gooey consistency.
Next add the rest of the vegetables and the tofu to the mixture. Mix well but gently so as not to mash them. They need to stay firm.
Line a loaf tin with greaseproof parchment/baking paper and pour in the mixture. Be sure to push down well ensuring the mixture fits well into the tin.
There are 3 stages to the cooking. Check at every stage to be sure that the bake is not over cooking or burning. Reduce heat if so.
1. Bake in the oven for 40 minutes at 180 degrees.
2. Turn the heat up to 200 degrees and bake for a further 20-25 minutes.
3. Turn out of the tin onto a baking sheet and cook for a further 10-15 minutes until firm and golden brown.
Leave to cool for 5 minutes before slicing and serving.
RECIPE NOTES
RECIPE TIPS
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