This delicious dish is great as a springtime warm up meal. The roast potatoes keep it hearty whilst the Kale slaw packs a torrent of nutrients and energy ready to jet you off into the stratosphere, and the cauliflower and chickpeas (with the help of the chilli flakes) warm up your body just in case there is still a chill outdoors!
1tbs olive oil
1tbs maple syrup
sea salt and black pepper to season
1/2 head of cauliflower, cut into florets
1 onion, finely diced
2 cloves garlic, crushed
2 tsp ground ginger
2tsp ground cumin
2 tsp ground coriander
2 tsp ground cinnamon
1/2 to 1 tsp chilli flakes
1 tin (400g) chopped tomatoes
1 tin (400g) chickpeas, drained
240ml (1 cup) veg stock
50g red cabbage
half red onion
For the potatoes
Steam your tatties until they are just getting soft then toss them in a tablespoon of olive oil and a tablespoon of maple syrup with sea salt and black pepper to taste. Bang them in the oven gas mark 6, 390 degrees F, 200 degrees C for around 45/ 50 mins.
For the Cauliflower and chickpeas…
Cut half your cauli into florets and roast them under your tats for about 15mins.
Cook the onion and garlic in a large pan on a medium heat until they begin to soften then through in the spices and cook for a further 2 mins. Add your roasted cauli, chickpeas, tomatoes and veg stock and let simmer for about 15/20 mins.
And the slaw…
Throw your kale, cabbage and onion into a food processor and blitz then stir in mayo, add a little seasoning to taste and your good to go.
Easy vegan mayo recipe
1 cup unrefined organic sunflower oil
1/2 cup non gm organic soya milk
2 tsp apple cider vinegar
sea salt and black pepper to taste
blitz together using a stick blender. Done!