Vegan roast Tenderstem® bowl
Method
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Preheat the oven to 200°C/fan 180°C/gas 6.
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Cook the potatoes in boiling water for about 20 minutes or until cooked through. Drain well, then add the vegan cream, vegetable spread and season with salt and pepper. Mash until smooth.
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While the potatoes are cooking, place the Tenderstem® broccoli on a roasting tray lined with baking paper. Toss with the oil and roast for 10-15 minutes.
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Place the red cabbage in a large bowl with the white wine vinegar, maple syrup and vegetable oil. Knead vigorously with your hands (rubber gloves are great for this).
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Place the nuts and seeds in a non-stick frying pan and toast on a medium heat for 2-3 minutes until brown. Stir often and take care they don’t burn. Leave to cool a little.
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Arrange the mashed potatoes, cabbage and Tenderstem® broccoli in two large bowls. Sprinkle over the toasted nuts and seeds, and serve with gravy and cranberry sauce, garnished with lamb’s lettuce, if desired.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
