Readers’ recipe swap: Veggie roast | Eve O’Sullivan | Life and style | The Guardian

By Eve O’Sullivan, Posted 20th March 2015

Growing up in a vegetarian household, I feel well placed to pick meat-free alternatives to Sunday roasts; in fact, the recipe testing for this week’s theme was perfectly timed with Mother’s Day, so the ultimate judge was also present.

The whole roasted cauliflower spiced with smoked paprika and turmeric from TheWholeIngredient was brilliantly simple; perfect as a side dish for everyone or a main for two. Airinie Azhar-Konstantinidou’s butternut squash and chickpea roast (another vegan option) was flavoursome and hearty, and – unusually for a roast – had no nuts and only a handful of breadcrumbs. The potato and mushroom bake from Diane Kitchen included all the best components of Sunday lunch – including wine – while Sus Davy’s aubergine and cabbage rolls were light and delicately spiced.

The winner though, was a hugely appealing take on the tired old nut roast. Beth Gardner’s recipe is packed with ground nuts, artichokes, chestnuts and cheese. Meat eaters and vegetarians (and mothers) will thank you for it.

To finish reading this article and to gain access to quite a few recipes, please click on this link: via Readers’ recipe swap: Veggie roast | Eve O’Sullivan | Life and style | The Guardian.

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