Vegansofldn

Method

1. Scrub and wash sweet potatoes and place directly on the oven shelf in a pre-heated. No oil or salt needed, these can be added after if preferred.
2. Dice peppers, onion and aubergine into large chunks and finely slice garlic. Place all into a roasting dish with seasoning and herbs of your choice. Cook for 25-30 minutes at 160°C.
3. Chop and boil or spinach, broccoli, green beans and corn for 5 minutes or until tender. Once drained, sprinkle with seeds, a drop or two of freshly squeezed lemon juice and balsamic vinegar. Chop spinach and wilt in a little butter for 5-10 minutes.
4. Add quinoa to boiling, lightly salted water. Let simmer for 25 minutes. Remove and drain.
5. Cook beansprouts in boiled water for 2 minutes. Remove and drain.
6. Once everything has been cooked, add food to a bowl and garnish with radish slices, pomegranate seeds and tahini.
7. FOR THE BEAN CHILLI SIN CARNE
8. Chop garlic and onion; lightly sauté them in oil on a medium heat until translucent, add
9. chopped tomatoes, red kidney beans, herbs of your preference along with a pinch of dried chilli flakes. Let it simmer for 25-30 minutes until liquid has reduced slightly.

Choose one of our range cookers so you have plenty of shelf space for dishes, and for pans on the five-burner hob.