Recipe: Easy Roast Vegetable Salad

Feeling like a healthy dinner with little time on your hands? This may be just what you need on a busy night!

Ingredients:

- 1 small pumpkin, peeled and cubed

- 2 punnets of cherry tomatoes

- 2 medium sweet potatoes, peeled and cubed

- 2 tablespoons of vegetable oil

- 1 iceberg lettuce, washed and torn into pieces

- 1 packet of thinly sliced coleslaw salad (without dressing)

- Thinly sliced capsicum, cucumber and red onion

- 1 packet of plant based chorizo sausages, sliced and pan fried

 Method:

- Place pumpkin, sweet potato and cherry tomatoes in a baking tray and drizzle vegetable oil over the top. Roast for approximately 40 minutes on 180C until cooked and browning.

- Layer lettuce, spinach, coleslaw mix, capsicum, cucumber and red onion on a platter. 

 

 

- Add the roasted vegetables and sliced chorizo to the platter. 

This meal is delicious served with garlic bread! 

Vegan Recipe - Quick Creamy Pasta

After a busy day out in the paddocks, this quick pasta is the perfect meal on a cold night!

Ingredients:

- 1 carton of Flora plant based cream

- 500g of chopped mushrooms

- 1 packet of chopped plant based bacon

- 2 teaspoons of minced garlic

- 1 tablespoon of Nuttelex Buttery

- I cup of steamed broccoli florets

- ½ cup of defrosted frozen peas

- Ground black pepper – to taste

- 1 packet of linguine (or another pasta of your liking)

Method:

- Cook the pasta according to packet directions.

- Melt the Nuttelex Buttery in a large frypan. 

- Add the garlic and mushrooms to the Buttery and cook until brown, then add the diced plant based bacon.

- When the bacon is lightly browned, lower the pan heat and add the Flora cream. Heat gently and add the broccoli and peas. 

- When the vegetables are cooked through, combine with the cooked pasta, stirring gently. 

- Season with plenty of freshly cracked black pepper – enjoy!