- 1 small parsnip
- 1 carrot
- 1 small sweet potato
- ¼ small celeriac
- 1 bulb of garlic
- 1 tsp yeast extract
- 4 sprigs of thyme
- 2 sprigs of rosemary
- 150g bulgur wheat
- 1 large red onion
- 2 tbsp sultanas or raisins
- ½ tsp ground cinnamon
- 1/2 tsp ground ginger
- ½ tbsp mild curry powder
- 1 small bunch of parsley
- Olive oil
- Salt and pepper to taste
This delicious vegan meal is a great cold-weather salad. The ingredients are cheap and come together to make a delicious plate full of flavours and different textures.
- Preheat the oven to 200◦c and place a roasting tray on the top shelf.
- Wash and peel all of the root vegetables and cut into a 2cm square dice. Place the chopped vegetables into a mixing bowl
- Cut the head off the bulb of garlic and add to the mixing bowl along with the vegetables. Next, add the rosemary and thyme.
- In a small cup, mix the yeast extract with 2 tbsp of olive oil and add to the vegetables along with some salt and pepper.
- Carefully take out the oven tray and add the vegetables. Place the baking tray back in the oven for 40 minutes or until the veg is golden and tender.
- While the vegetables are cooking it’s time to prepare the bulgar wheat. Pour the wheat into a mixing bowl and add 300ml of boiling water. Cover with a plate and leave to steam in the same way as couscous.
- Peel and finely slice the onion. Heat 1 tbsp of olive oil in a frying pan on a medium heat and add the onion. Reduce to a low heat and slowly cook the onions for 5 – 10 minutes.
- Once the onions have been cooking for 5 minutes add the sultanas. Next, add the spices and cook for a further 2 minutes.
- Remove the plate from the bulgur wheat and fluff up gently with a fork. Now add the onions and spice mix and finally the chopped parsley.
- Mix well and spoon onto individual serving plates or one big one for people to help themselves.
- Remove the vegetables from the oven once cooked and alongside the bulgur wheat.
Publication date: 20 November 2019
This recipe is proposed for the commitment(s):
- Choose local, seasonal and organic vegetables
- Introduce vegetarian meals
- Make your own meals
- Reduce your food waste