Vegan Roast

Now everybody gets a roast…

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A classic Sunday roast is such a beautiful family tradition. Whether you cook it together as a family or simply stroll down to your local pub, a Sunday roast is the perfect way to seal the weekend. Unfortunately finding a roast fit for  vegetarians and vegans is like finally finding a unicorn, they simply don’t exist. Not anymore! today’s recipe is here to make sure you never feel left out of the Sunday roast tradition.

The humble cauliflower is the perfect aid to make a vegan friendly roast. Thanks to its ability to perfectly char and crisp on the outside and yet remain succulent and delicate on the inside. I roasted the cauliflower on a tray of tinned olive oil glazed chickpeas and sweet potato wedges, which made for delicious accompaniments. You can serve this vegan roast with traditional Sunday roast accompaniments or just a simple salad. Either way, its lip smackingly delicious.

Ingredients:  8   Cooking time: 60 minutes

Serves: 4

  • One large cauliflower (leaves trimmed)
  • Two pods of garlic, minced
  • Two tablespoons of harrisa paste
  • One heaped teaspoon of cumin powder
  • One heaped teaspoon of smoked paprika
  • 100 ml of extra virgin olive oil
  • Juice of one lemon
  • salt to season

Prepare the cauliflower for the roast by trimming loose leaves and stems, so it can be laid flat on the roasting tray.

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Prior to roasting the cauliflower, steam the whole cauliflower for five to seven minutes. This helps the marinade to be coated evenly and also prevents the cauliflower from drying out whilst roasting.

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In a bowl prepare the marinade by mixing the oil, lemon juice harrisa paste, dried spices and salt. Apply the marinade on the steamed cauliflower ensuring its evenly coated.

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Roast the cauliflower on 180 degrees celsius for about 45 minutes or until crispy. Serve alongside your desired roast accompaniments and let this vegan roast become a part of your Sunday tradition.

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Chickpea and Cauliflower Curry

Keep calm and curry on…

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I am a big believer of experimenting with ingredients. Combining different spices, herbs, vegetables and proteins to create lip smackingly delicious flavours is my thing. After all variety is the spice of life

Take this curry for instance, both chickpeas and cauliflower are very humble in flavour. However combined with bold spices like cinnamon, black cardamom and smoked paprika even humble flavours are brought to life. This curry was so quick and easy, I didn’t even get a chance to take photos along the way. Not to mention we were so hungry at the end that we devoured this beauty without a photo pause. 

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Ingredients: 16 Cooking time: 30 minutes

Serves: 6

  • One cauliflower, cut into florets
  • 400gms of chickpeas (I used the canned ones)
  • One medium onion, finely chopped
  • 250gms of tomato pasata (or canned tomatoes)
  • Two pods of garlic, minced
  • Thumbsized piece of ginger, grated
  • 400ml of light coconut milk
  • One large cinnamon stick
  • One black cardamom
  • One teaspoon smoked paprika
  • One teaspoon garam masala
  • One teaspoon red chilli powder
  • Half teaspoon turmeric powder
  • Salt to season
  • One tablespoon of ghee or two tablespoons of olive oil
  • Fresh coriander to garnish

Melt ghee in a heavy bottom saucepan. Add cinnamon and crushed black cardamom. Once aromatic add onion, garlic and ginger. Cook until onions are lightly caramelised.

Add tomato pasata, followed by all the dried spices. Mix well. Now add the cauliflower, chickpeas (drain and rinse prior to use) and two cups of water. Mix well and cover the pan, let the curry simmer on medium heat for 10 minutes.

Now add coconut milk and season with salt as required. Cover the pan and let the curry simmer for another 15 minutes. Your lip smackingly delicious curry is ready to be served.

Garnish with fresh coriander and serve on a bed of steamed rice. This is a perfect way to enjoy a mid week meal.

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Masala Aloo Gobi (Indian Spiced Potato and Cauliflower)

You haven’t eaten it all till you’ve eaten Aloo Gobi…

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Every Punjabi mother  dreams of a world where she cooks all day and her children eat all day. There are few vegetarian dishes every Punjabi mother swears by. These staples made up most of my childhood and continue to delight my tastebuds even today. For instance Rajma Chawal (red kidney bean stew with rice), Kaali Dal aur paratha (creamy black lentils with crispy flatbread), Kadhi Chawal (Chickpea flour and yogurt curry with rice), Aloo Paratha ( Potato stuffed crispy flatbread) and finally Aloo Gobi (potato with cauliflower).

So far I’ve brought you recipes for Rajma, Kaali Dal, Kadhi, and Parathas. Therefore it only makes sense to add Aloo Gobi,  another lip smackingly delicious dish to sort of complete your vegetarian Punjabi repertoire. There are many different ways to make aloo gobi but my favourite is cooking it in a onion, ginger and tomato paste with loads of garam masala, cumin and coriander powder.

So without further ado here’s the recipe for masala aloo gobi.



Ingredients: 15  Cooking time: 40 minutes

Serves: 6

  • One medium sized cauliflower cut into florets
  • Cauliflower stalks, roughly sliced
  • Three to four medium sized potatoes, peeled and cubed
  • One red onion, roughly chopped
  • Two tomatoes, cut in big chunks
  • One thumbsized piece of ginger grated
  • One tablespoon garam masala
  • One teaspoon cumin powder
  • One teaspoon coriander powder
  • One teaspoon cumin seeds
  • Half a teaspoon chilli powder
  • Quarter teaspoon turmeric powder
  • Salt to season
  • One tablespoon of ghee
  • Fresh coriander to garnish

Heat ghee in a heavy bottom pan. Add cumin seeds and let them splutter. Once aromatic add onion, cook until lightly caramelised. Now add tomatoes, grated ginger, one teaspoon of garam masala and all the other dried spices.


Once the tomatoes are soft, add potatoes and mix well. Cover the pan and cook the potatoes for five to seven minutes on a medium heat. Now add the cauliflower, stalks, remaining garam masala and season with salt. Mix well, cover the pan and cook the vegetables on a medium heat for 20 – 25 minutes. From time to time stir the aloo gobi to cook it evenly.


Take the lid of at this point, cook the aloo gobi on a high heat to crisp it up for about four to five minutes. Your lip smackingly delicious aloo gobi is ready to serve. It’s best eaten as a side along with dal, rotis and rice. Alternatively it can also be served with a nice piece of fish and some salad.

Cauliflower with Potatoes and Peas

Because sometimes simple things are the best…

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Indian cuisine is without a doubt my favourite cuisine in the world.  Complexity of flavours, assortment of textures, vibrancy of colours, are all things that make Indian cuisine one to reckon with.

Unfortunately the Indian restaurant scene hasn’t done complete justice to the way Indian food is actually served in Indian homes. Indian food doesn’t need to be complicated, it doesn’t need to covered in spices. Indian home cooking is all about love on a plate, it isn’t fancy, it’s comforting. 

Today’s recipe is exactly that – it’s not fancy neither is it complicated. It’s a dish made from everyday vegetables found in your fridge, it’s a dish that uses a staple spice of Indian cooking – Cumin, it’s a dish that uses the classic base flavour of Indian cooking – onion and tomato paste.  All you gorgeous LSD readers that love Indian food, come try it in its true essence. 

Ingredients: 10   Cooking time: 30 minutes

Serves: 4

  • One medium-sized cauliflower, cut into florets
  • One cup of peas (I used frozen peas)
  • Two medium-sized potatoes, cubed
  • One brown onion, chopped
  • Two tomatoes, chopped
  • Two to three green chillies, chopped
  • Two teaspoons of cumin seeds
  • One teaspoon of turmeric powder
  • Salt to season
  • 1.5 tablespoons of ghee or butter

Melt ghee/butter in a pot. Add cumin seeds and let them splutter, now add the onions and cook them until translucent.

Add the tomatoes, green chillies and turmeric powder. Cook until the tomatoes are tender.

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Once the tomatoes are tender, add the potatoes and half a cup of water. Cover the pot with a lid and let the potatoes cook on a medium heat for 10 to 12 minutes.

Add the peas once the potatoes are cooked, give the dish a good stir and let it cook on a medium heat for another five to seven minutes.

Finally add the cauliflower, season with salt and cook until the cauliflower is al dente.

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Serve this classic marriage of flavours with warm flaky namkeen parathas, the recipe can be found here. Alternatively you can serve it as a side dish with dal and rice, find a classic Indian dal recipe here.

Chicken Roulade with Cauliflower Mash

Healthy eating begins today…

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I wonder how many of us made new years resolutions around healthy eating! Healthy eating is a way of life most of us aspire to but only a few of us sustain it. One of the problems is the ability to make flavoursome tasty food that is equally healthy, after all there is only so much steamed broccoli one can eat.

One meat that is really versatile, incredibly healthy and nutritious is…CHICKEN!  You can bake it, steam it, poach it,  roast it, cook it in a curry or toss it in a stir fry and the mighty bird keeps on giving! High in protein, chicken is definitely the food of choice for all the healthy eaters in the carnivore world.

Today’s chicken roulade recipe is packed with so much flavour that you won’t for a second feel like you are missing out on those indulgent, sinful meals. The humble potato mash is replaced with a healthy and flavourful cauliflower mash, with only quarter of the calories and tonnes of flavour this mash recipe is a keeper!

Ingredients:  8    Cooking time: 20 minutes

Serves: 2

For the chicken roulade

  • Two skinned and boned chicken breasts
  • One cup of chopped spinach (I used frozen spinach)
  • 1/2 cup low fat ricotta cheese
  • Two tablespoons roasted pine nuts
  • Salt to taste
  • 1/4 teaspoon dried rosemary leaves

For the cauliflower mash

  • 1/2 a cauliflower 
  • One tablespoon olive oil
  • Salt to taste

Pre heat the oven to 180 degrees celsius 

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The first step is to prepare the chicken breasts. The best way is to wrap it in a plastic wrap (covering the chicken fully) and use the flat side of the mallet and flatten the meat using outward strokes from the centre of the breast to the edges.

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Once the chicken is flattened season it with a bit of salt on both sides and keep aside. 

Time to prepare the stuffing – in a pan heat a tablespoon of olive oil and add the minced garlic followed by spinach. I used chopped frozen spinach for its sheer convenience, you can use fresh spinach too. Cook the spinach until soft and then add the crumbled ricotta cheese and take the pan off the heat.

Add toasted pine nuts to the spinach and ricotta mix and let it cool for about 5 minutes.

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Depending on the size of your chicken breast take the filling and lay it horizontally across the flattened meat. Don’t stuff the chicken excessively as it may burst open while cooking. Now carefully roll the chicken breast and tie it up with a kitchen string.

In another pan add half a tablespoon of olive oil and sear the chicken on both sides until lightly browned.

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Then place the chicken in the oven and bake for about 15 minutes or until the chicken is fully cooked.

While the chicken is baking lets make the cauliflower mash. Break up the florets of the cauliflower and wash them well.

Boil the cauliflower florets for about 15 – 20 minutes until fully tender. Drain the cauliflower (don’t discard the water, you can use it as cooking stock) and mash it up, add one tablespoon of olive oil to give it that glossy look and delicious flavour. Season with salt as required, your cauliflower mash is ready to serve.

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By this stage the chicken will be cooked, remove it from the pan and let it rest for about five minutes. The delicious flavours in the pan can be converted into a jus to drizzle over the chicken. Add 1/4 cup of water and scrape the brown bits off the bottom of the pan using a wooden spoon. Now add 1/4 teaspoon of dried rosemary leaves and let the liquid simmer for five minutes on high heat.

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To serve place the cauliflower mash on a plate, cut the chicken in circles and place them on top of the mash. Finally drizzle the chicken and mash with the jus and there you have it a lip smackingly delicious healthy meal for you and your family. ENJOY!

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