Page 65 - Healthy food

Root veg rosti with
homemade beans
prep 25 min + soaking cook 1hr10min
serves 5 vegetarian dairy free

For the beans
Spray cooking oil
1 celery stick, finely chopped
CRISP ROSTI
1 small carrot, peeled and finely chopped
2 garlic cloves, finely chopped Chill the drained,
¼tsp ‘magic dust’ (see below) or dried chilli squeezed veg in
flakes/chilli powder step 4 for a couple
400g can chopped tomatoes of hours if you
2½tbsp tomato ketchup
1½tsp cornflour have time
400g can haricot beans, drained
For the rosti
2 large potatoes, peeled and grated
200g butternut squash or pumpkin, peeled
and grated
2 carrots, peeled and grated
Spray cooking oil
1 large onion, finely sliced
½tbsp plain flour
½tbsp chopped fresh thyme (or ¼tsp dried)
For the tempeh
250g smoked tempeh, cut into 1cm cubes
Root veg rosti with
(or use chopped vegan ‘ham’ or ‘bacon’)
homemade beans
1tsp smoked or mild paprika
Spray cooking oil
1 Spray a large deep non-stick frying
pan with oil. Add the celery and carrot
and sauté over a low heat for a few min
until softened and translucent. Add the a bowl with the paprika and stir to coat 7 Divide the cooked rosti between 5
garlic and cook for a further 2–3 min. well. Spray a small non-stick frying pan plates, scoop spoonfuls of bean mixture
Add the ‘magic dust’ or dried chilli, with oil and fry the tempeh, ‘ham’ or on top and scatter with tempeh pieces.
tomatoes, tomato ketchup and ‘bacon’ over a moderately high heat for
cornflour. Bring to the boil, then simmer 5–10 min until browned and crispy.
for 20 min. Use a handheld blender to Drain on kitchen paper and set aside.
blitz the mixture in the pan, then add 6 Heat the oven to 120°C/fan 100°C/ 3
the beans and bring back to a simmer gas ½. Spray the same pan with oil and
for a further 10–20 min until the beans return to the heat. Scoop tablespoons of
PER SERVING
are soft. Set aside. the mixture into the pan and flatten with
333kcal 13g fibre
2 Meanwhile, to make the rosti, put the a spatula. Fry in batches for 5–6 min on 4.5g fat 19g protein
grated potatoes, squash or pumpkin each side until golden. Put the cooked 0.2g saturates 0.4g salt
and carrots into a large bowl. Pour over 2 rosti on a baking sheet and keep warm 47.6g carbs 152mg calcium
litres boiling water and stand for 10 min. in the low oven while frying the rest. 19.6g sugars 4.4mg iron
3 Spray a non-stick frying pan with oil
and cook the onion for 15 min or until it From My
turns sticky. Stir in the flour and cook for FOR THE ‘MAGIC DUST’ Vegan Travels
a further 2–3 min. Transfer the softened O 6g paprika O 3g cayenne pepper by Jackie
onion mixture into a large clean bowl.
PHOTOS: CLARE WINFIELD 4 Drain the grated vegetables, then, O 3g Korean red O 3g garlic powder (Ryland Peters
O 3g ground cumin
Kearney
O 3g mustard powder
pepper powder
using your hands, squeeze out the
& Small,
O 1tsp freshly ground
O 3g hot chilli/chili powder
excess water. Add the vegetables and
black pepper
£16.99)
thyme to the bowl with the onion mixture.
Whisk all the ingredients together in a small bowl.
5 Put the tempeh (or ‘ham’ or ‘bacon’) in
FEBRUARY 2018 HEALTHY FOOD GUIDE 65