Adapted from the Happy Pear Cookbook (to make it vegan/dairy free).
The sauce is key and can be made in advance/bulk – the rest can be varied every time. It’s proved popular with non-healthy eaters, guests and family!
Sauce
3 red peppers
200ml oat or soy cream
100g almond butter
1 tsp salt
½ tsp pepper
Method
Roast the peppers whole in a 200C oven for 35-40 mins until the skins are blackened. Place in a bowl, cover with cling film and leave to cool a while. Remove the skins of the peppers. Blitz the peppers with the rest of the sauce ingredients. This will make enough sauce to coat the veg for 6-8 people.
A selection of Vegetables
You could roast Mediterranean and/or root veg with the peppers for the sauce, steam cauliflower, broccoli, sauté or roast onions, mushrooms, garlic…Use whatever’s in season or in your fridge.
Peppers, button mushrooms, courgette, fennel, butternut squash, onions, garlic - roast together well for 30-40 mins and make a nice mix with a tin of cooked chickpeas.
Stir the veg into the sauce, you could also stir in a large handful of fresh basil, feta cubes (if using dairy) and baby spinach leaves at this stage.
Method
Pour into an ovenproof dish and add the topping.
Bake at 200c for 30-40 mins.
Toppings
Chopped mixed nuts/seeds with/without cheese and herbs or breadcrumbs mixed with chopped rosemary, parmesan and olive oil.
Enjoy!
