Wheat free Archives

Italian recipes

Mushroom ragù

30 minutes

Potato recipes

Ultimate easy roast potatoes

1 hour 15 minutes

Biscuit recipes

Cinnamon oat cookies

5 minutes

Curry recipes

Cape Malay lentil curry

1 hour

Chicken recipes

Roast chicken with millet couscous

45 minutes

Sweet treat

Coconut sago pudding

20 minutes

Citrus recipes

Vegan lemon curd

10 minutes

Citrus recipes

Dairy-free lemon curd

10 minutes

Broccoli recipes

Tenderstem broccoli-and-blue cheese soup

30 minutes

Afternoon tea

Lemon curd

10 minutes

Citrus recipes

ClemenGold baked custard

20 minutes

Brinjal recipes

Miso-roasted brinjals

40 minutes

Miso-roasted brinjals

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

4 brinjals, cut into chunks
2 T olive oil
2 T Woolworths miso paste
2 T rice vinegar
salt, to taste

For the broccoli dressing:

200 g broccoli florets, blanched
a handful celery leaves, roughly chopped
1 T sesame oil
1 lime, zested and juiced
salt, to taste

Method

1. Preheat the oven to 180°C. Toss the brinjals in the olive oil, miso paste, vinegar and salt.

2. Place on a roasting tray and roast for 30 minutes, or until tender. Turn the grill on for the last 10 minutes of cooking time.

3. To make the dressing, toss all the ingredients together. Remove the brinjals from the oven and toss with the dressing. Serve warm.

Cook's note: These brinjals make a damn fine vegetarian main served with noodles or sticky rice.

Find more vegan recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Irinja Bekker

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Mushroom ragù

Ultimate easy roast potatoes

Cinnamon oat cookies

Cape Malay lentil curry

Roast chicken with millet couscous

Coconut sago pudding

Vegan lemon curd

Dairy-free lemon curd

Tenderstem broccoli-and-blue cheese soup

Lemon curd

ClemenGold baked custard

Miso-roasted brinjals

Miso-roasted brinjals

Ingredients

Method