Tender vegetables simmered in a creamy sauce. Perfect for an Autumnal dinner served with mash & more veggies.
Chunky Vegetable Mornay
- 1 large leek, sliced
- 1 large green capsicum / bell pepper, diced
- 1 large carrot, diced small
- 1 large stick celery, diced small
- ½ cup white wine
- 1 tsp Dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic, crushed
- 2 bay leaves
- 1 tablespoon nutritional yeast
- 1 cup soy / other plant milk
- 1 cup boiling water
- 2 tablespoons creamy style hummus
- 1 tsp chicken style stock powder
- 1 head broccoli, cut into small florets
- 2 tsp cornflour mixed til smooth with a splash of soy milk
- Salute the 1st 4 ingredients (leek to celery) in a large frying pan (skillet or casserole dish with a close fitting lid) until tender, adding a splash of water if necessary to stop sticking.
- Add the remaining ingredients apart from broccoli & cornflour mix and stir well, replace the lid and simmer for 10 minutes. Add the broccoli and replace lid, allow to steam until broccoli is almost done. Add the cornflour mix, and stir slowly until thickened and flour is cooked out. Turn off the heat, replace lid and allow to sit whilst you prepare the plates & accompaniments.
- Best served with mashed potatoes, or a cooked grain. May also go well with wholewheat pasta.
This was inspired by Fatfreevegan’s recipe for Dal Tadka, I wanted to include more veggies and tweaked the method and spices a little.
Cauliflower & Kale Dhal (pressure cooker)
- 2 brown onions, chopped
- 1 inch piece ginger, grated
- 2 large cloves garlic, minced, grated for finely chopped
- 1 cup split red lentils
- 3 cups water,
- 1 teaspoon vegetable stock powder (optional)
- 1 large tomato, chopped
- 3 cups small cauliflower florets
- ½ bunch kale, de-stemmed & finely chopped
- 1 heaped tsp cumin seeds
- 1 teaspoon turmeric
- ½ teaspoon salt (optional)
- 1 tsp ground coriander
- ½ tsp chilli powder / to taste (optional)
- 1 teaspoon garam masala / dhal spice mix / curry powder
- Put rice on to cook if you are serving with rice.
- Heat the pressure cooker on brown function, add one of the onions, all the ginger and garlic and stir around for a minute, add a splash of water or stock if starts to stick.
- Add the lentils, water, stock powder if using, tomato, cauliflower, kale, cumin seeds, turmeric & salt and stir thoroughly.
- Lock down the lid and set to high pressure for 10 minutes.
- Whilst the dhal is cooking, heat a large frying pan and dry fry the onion with remaining spices for 5-10 minutes, over a medium heat. Use a lid to catch the steam and prevent them from sticking.
- Once the dhal is finished, release the steam and add the cooked onions and spices; stir well and serve.
- Great with mango chutney, freshly chopped coriander and a sprinkle of coconut if you wish.