Bowl of roasted potatoes and cauliflower with spicy chickpeas and tahini sauce

Sometimes I just love putting several things into a bowl and enjoying the variation of vegetables and legumes and whatever as one meal. Pretty bowls are also so nice to look at, as we know from the social media. This bowl may not be the greatest of all time, but it was definitely tasty. The combination of roasted potatoes and cauliflower with tahini can never go wrong for me anyway. Have some chickpeas as extra protein on the side and we're ready to go!

What are your favourite weekday bowls?

Here is one of mine:

Ingredients

New potatoes

Smoked paprika

Salt

Vegetable oil

Cauliflower

Cooked chickpeas

Smoked chilli paste

Lambs lettuce

Tahini + juice of lemon

Method

Roll the new potatoes in vegetable oil and sprinkle smoked paprika and salt on them. Then roast them in the oven until done.

Also brush the cauliflower florets with oil and roast them in the oven.

Fry the cooked chickpeas in a pan for a little while with smoked chilli paste until they are warm and nicely seasoned.

Mix some tahini with lemon juice to make a dip. Add some water, if needed.

Then serve all components together in a bowl with some lettuce on the side.

Enjoy!

Your VegHog

Cheerful spring roast dinner

The start of the asparagus season is such a lovely happening every year I find. It's very exciting starting to see asparagus from England and then your own county. I started liking asparagus back in the day in Germany, but then only the white asparagus was ever served. I really love German style white asparagus soup or just the chunky asparagus spears served with sauce Hollandaise and potatoes.

These days I make quite a few green asparagus dishes in the spring and summer and this time I decided to incorporate steamed asparagus into a vegan roast dinner. It became a colourful and uplifting looking dish, just like spring should be.

For this roast dinner I cooked steamed asparagus, a vegan Schnitzel, roasted carrots, roasted potatoes, fried onions, and served fresh lamb's lettuce and tomatoes on the side.

And why not serve the dinner with this green Sign of Spring beer by Stonehenge Ales. It tastes exactly like a regular tasty ale, but has been coloured green with food colouring.

Enjoy your spring meals!

Your VegHog

Roasted potatoes and carrots with tofu cutlets

Sunday is the perfect day to enjoy a vegan half roast dish and half fresh dish. I combined some tofu cutlets with roasted potatoes, roasted carrots, steamed garden peas and fresh pea shoots and tomatoes. It was a good and colourful combination and went down well. Here is how I made it.

Ingredients

500 g potatoes

Olive oil

Smoked paprika

Salt

2 large carrots

Olive oil

Salt

2 spelt and hazelnut tofu cutlets

1 onion

1 garlic clove

Olive oil

Fresh garden peas

Pea shoots

Tomatoes

Method

Brush the potatoes with olive oil and sprinkle smoked paprika and salt on the top. Roast in the oven until nicely roasted.

Peel and slice the carrots and roast them in the same fashion as the potatoes.

Pan fry the tofu cutlets (or an alternative vegan Schnitzel). Also fry onion rings and finely chopped garlic in the pan.

Remove the fresh garden peas from their pods and steam them.

Serve the components together with fresh pea shoots and tomatoes and enjoy!

Your VegHog

Roasted miniature new potato and leek bake flavoured with cider

I guess this is how most of my food photos are going to look now that the evenings are getting darker, the only time when I have time to cook on the weekdays. I do apologise for the darkness and hope to make some brighter looking photos on the weekends as well. I hope you'll like the food nevertheless.

I made this autumnal dish ultra savoury, just the way I like it. It's a bake made with roasted miniature new potatoes in a leek, cheese and cider sauce and here's the recipe.

Ingredients

500 g miniature new potatoes

1 tsp vegetable oil

½ tsp smoked paprika

3 baby carrots

3 leeks

3 garlic cloves

10 g butter

1 tsp vegetable stock powder

Salt

Ground black pepper

50 ml dry cider

100 g cheddar and red Leicester mix

Breadcrumbs

Sage

Thyme

Method

Wash the potatoes and roll them in vegetable oil and dust with smoked paprika, then roast them in the oven until done.

Chop the carrots and leeks into thin slices, also chop the garlic finely.

Start cooking the carrots, leeks and garlic in the butter. Cook them for a few minutes until slightly softened. Then add the vegetable stock powder, salt and ground black pepper and also pour the cider in. Let simmer slowly under the lid until all flavours have blended nicely.

Once the potatoes are cooked, mix them into the leeks. Then also add half of the grated cheese into the mix. Put it into an oven dish and cover with the rest of the cheese and the breadcrumbs, sage and thyme.

Bake in the oven until the cheese has nicely melted and golden brown. Enjoy!

Your VegHog

Broccoli cheese with creamy mushroom sauce and roasted potatoes

Sometimes I just need to have this sort of a meal, a cheesy vegetable bake, a creamy sauce and roasted potatoes. It's such comfort food for me, and surely for many others, but I don't make these kind of meals that often anymore. Normally I prefer lighter meals, but isn't it just nice to be a little naughty sometimes? Especially now when the weather is so rainy and gloomy.

I made quite basic versions of all components, so this is also a quite effortless meal and can be easily made fairly quickly when you're feeling blue.

Roasted potatoes:

400 g potatoes

1 tsp vegetable oil

Smoked paprika

Brush the potatoes with vegetable oil and sprinkle smoked paprika on the top. Roast in the oven until soft with a nice roasted skin.

Broccoli cheese:

1 broccoli

1 onions

2 garlic cloves

1 tsp olive oil

1 tsp vegetable stock powder

Ground black pepper

Salt

100 g grated Cheddar and Mozzarella mix

Cut the broccoli into florets and steam them until they are almost done. Chop the onions and garlic cloves finely and cook them in olive oil until soft. Add the seasoning and combine with the steamed florets. Put into an oven dish, cover with cheese and bake until the cheese has melted and the top is golden brown.

Mushroom sauce:

250 g baby button mushrooms

1 onion

1 garlic clove

1 tsp olive oil

150 ml single cream

Ground black pepper

Salt

Fresh thyme

Slice the mushrooms and chop the onion and garlic finely. Cook them in olive oil for a few minutes and then add the cream. Season and let simmer until the cream has been infused with the flavours.

Serve the components together, a little salad on the side and enjoy!

Your VegHog