CREAMY, VEGAN & delicious

Choosing vegan food means you can't eat dairy but that does not mean you can't have dishes with that beautiful, comforting creamy consistency. Avocado, pureed cashews and coconut milk are just some of the options that can give your healthy, sustainable vegan meal a lovely creamy feel. Bring some creamy consistency to your vegan cooking with our: sweet potato, chickpea and coconut curry; lemony creamy pasta with sundried tomatoes, broccoli and asparagus; roasted cauliflower and chickpea salad with creamy tahini dressing; creamy spinach and artichoke risoni; Massaman cauliflower; creamy tomato and basic penne; and lemon posset.

Roasted Cauliflower & Chickpea Salad with Creamy Tahini Dressing

GF VG

Recipe / Lisa Holmen

This creamy tahini dressing pairs perfectly with crispy chickpeas and roasted cauliflower. Cook the cauliflower until tender and slightly golden to prevent it going soggy. The addition of pomegranates provides a lovely burst of freshness to the dish.

Serves: 2-4

1 cauliflower, cut into florets

1 tbsp extra-virgin olive oil Sea salt & pepper, to taste

Creamy Tahini Dressing

1/3 cup tahini

1 lemon, juiced

1 tbsp maple syrup

1 clove garlic, minced

1/2tsp cumin

Sea salt & pepper, to season

3-5 tbsp of water to thin

Spiced Chickpeas

1 tbsp extra-virgin olive oil

400g chickpeas, rinsed and drained Pinch of smoked paprika

Pinch of cayenne pepper Salt & pepper

1 bunch parsley, chopped Seeds from 1 pomegranate

1. Preheat oven to 200°C.

2. Place the cauliflower on a large baking tray, drizzle with olive oil and season with salt and pepper. Roast for 30 mins or until the cauliflower is slightly golden.

3. Meanwhile, whisk all dressing ingredients except for the water in a mixing bowl. Gradually add the water and whisk until creamy and to the desired consistency. Season to taste.

4. To make the spiced chickpeas, heat the oil in a large pan on medium heat then add the chickpeas and spices. Cook, stirring frequently for a few mins until the chickpeas are slightly crispy.

5. Combine the cauliflower, chickpeas and parsley in a large bowl and toss gently.

6. Top with pomegranates and drizzle with the tahini dressing to serve.

Creamy Vegan Potato Bake

GF VG

Recipe / Lisa Holmen