Meat-free Archives

Cauliflower recipes

Creamy baked onions

45 minutes

Air-fryer recipes

Air-fryer baby carrots

12 minutes

Asian recipes

Tempura cauliflower and Tenderstem broccoli

20 minutes

Canned food

20-minute chickpea curry

20 minutes

Cooking with

Snipped noodles in vodka sauce

Cheese recipes

Muffuletta pie

Cooking with

Alfredo ’Shroom Soufra

1 hour

Coleslaw recipes

Kale slaw

20 minutes

Curry recipes

Curried lentils with air-fryer cauliflower bites

45 minutes

Nightshade recipes

Potato salad with granola sprinkle

35 minutes

Carrot recipes

Pickled rainbow carrots

10 minutes

Pickled rainbow carrots

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus overnight pickling time

Cooking Time 10 minutes

Ingredients

1 T olive oil
400 g Woolworths rainbow carrots, cleaned, skin and tops on
2 cloves garlic, sliced
1 x 1 cm piece fresh ginger, peeled and finely sliced
1 red chilli, seeded and finely sliced
1 T sugar
2 T rice vinegar
2 t fish sauce
4 T sherry vinegar

Method

1. Heat the olive oil in a frying pan. Gently fry the carrots for about 3–4 minutes. Add the garlic, ginger and chilli and soften for 2 minutes.

2. Remove the carrots from the heat, sprinkle over the sugar and pour over the remaining ingredients. Transfer to an airtight container and chill overnight.

Cook’s note: The pickle will keep for up to 2 weeks in the fridge.

Find more carrot recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Savoy cabbage and lemony ricotta bake

Creamy baked onions

Air-fryer baby carrots

Tempura cauliflower and Tenderstem broccoli

20-minute chickpea curry

Snipped noodles in vodka sauce

Muffuletta pie

Alfredo ’Shroom Soufra

Kale slaw

Curried lentils with air-fryer cauliflower bites

Potato salad with granola sprinkle

Pickled rainbow carrots

Pickled rainbow carrots

Ingredients

Method