For most people, vegetables are an important part of their diet, either as the main focus or as a side dish. They can be delicious served in simple ways, or you can turn them into something really special. Our featured recipe incorporates other plant proteins so is a perfect one dish meal for a special occasion, as are some of the other recipes below. Plus there are some more suited to be side dishes.
Grilled Vegetable Stack
with walnut crumble and sundried tomato pesto
Recipe courtesy of My Food Bag, from the plant-based collection.
This is a beautiful meal for Christmas dinner or any special occasion, and is a favourite of one of our members. It will work for most diets, but is especially suitable for vegetarian, vegan or dairy free. Serves 2 and take 40 minutes.
Veges
- 1 eggplant, sliced into 1cm rounds
- 1 red onion, cut into 1cm wedges
- 200g portobello mushrooms, halved
- 1 courgette, sliced on an angle into rounds
- Grilled vegetable spices (2 tsp smoked paprika, 2 tsp Italian herbs, ½ tsp ground fennel)
Crumble
- 25g chopped walnuts
- 25g sliced almonds
- Zest of ½ lemon
Bean mash
- ½ brown onion, diced
- 1 clove garlic, minced
- 1 can cannellini beans, drained and rinsed
- ½ cup vege stock
- 1-2 Tbsp finely chopped basil leaves
To serve
- 1 pack vegan almond feta dip (store-bought, e.g. The Good Boost Co. Lemon and Garlic)
- 2-3 Tbsp sun-dried tomato pesto (store-bought)
- 2-3 Tbsp basil, leaves picked
Preheat oven to 230C.
Prep veges: Toss veges and grilled vegetable spices on a lined oven tray with ½ tsp salt and a drizzle of oil. Bake (on upper rack) for about 20 minutes, until tender. Turn oven to high grill and grill veges for 3-5 minutes, until lightly charred.
Prep crumble: Toss walnuts, almonds and lemon zest on a lined oven tray with a drizzle of oil. Season and bake (on lower rack, below veges) for 5-7 minutes, until golden.
Prep and cook bean mash: Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion for 2-3 minutes, until softened. Add garlic and cook for 1 minute, until fragrant. Add cannellini beans, stock and a pinch of salt and bring to a simmer. Simmer for about 2 minutes, until liquid has reduced and beans are soft. Lightly mash beans with a potato masher and stir through basil. Season to taste.
Serve bean mash with veges and crumble: Top with sundried tomato pesto, almond feta dip and basil.
From Deb’s recipe blog
- Spinach Roulade – another lovely Xmas dish, but simple enough for everyday
- Mushroom Nut Roast – make mini ones in star shaped molds for some Festive flavour
- Stuffed Lentil Loaf
- Veges with Cashew Sauce & rice
- Red cabbage and apple – plus a green cabbage variation
- Sauerkraut – fermented veges for gut health
- Sauerkraut salad – one way to introduce sauerkraut to your diet
From other websites
A lot of these are from the Candida Diet website, so suitable for nearly all diets.
- Miss Polly’s Roast Vegetable Salad
- No sugar coleslaw – suitable for most diets, including low sugar / low carb / Paleo.
- One of our Mums likes to make her own mayo for coleslaw. She starts with a base of cabbage and carrot but often adds extras like parsley, spring onion, silverbeet and even cheese!
- Cauliflower & rosemary mash – suitable for for most diets, including low sugar / low carb / nightshade free
- Cauliflower Hummus – if you like hummus but can’t eat chick peas, or prefer lower carbs
- Vegan cauli curry
- Swede (rutabaga) and onion gratin or Smoky Rutabaga Hash – lower carb and no nightshade
- Braised Brussel Sprouts
- Thai Cucumber Salad
- Veggie Nasi Goring
- Roast Vegetable Kebabs can be made with all sorts of combinations – two recipes here and here.
Related pages
Recipe posts compiled by Deb.
For more recipes, go to the Recipe Index page
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