It’s taking me a little while to settle in to the habit of making proper vegan meals. I don’t mean that I’m struggling to cook without dairy or desperately missing eggs, but I am discovering that it doesn’t come naturally to me yet to have a whole joined up plant based dinner. I think it was Sal who once said that when she tried going vegan for a while, she found herself just eating sides all the time and never really felt as though she’d had dinner. Hopefully, in time, new behaviours in the kitchen will start to set in and I’ll be eating recipes like this almost every day.
We’ve got filling carby homemade flatbreads (far easier to knock up than I had presumed until recently), our bulky and robust veg is the humble yet somehow trendy at the moment cauliflower, a little crunch and protein from the cashews, a welcome touch of green from salad leaves and avocado and most importantly of all, creamy deliciousness thanks to the lemony yoghurt sauce. You couldn’t possibly argue that this doesn’t count as a proper meal.
The flatbread recipe is adapted from the Abel & Cole veggie recipe box I sampled this month, so a big shout out to them for inspiring this vegan dinner.
The plant based yoghurt I use at the moment is Alpro plain soya yoghurt (available in most supermarkets) which is good enough, but lends itself better to sweet dishes than it does savoury. If you know of a plant based yoghurt that works amazingly well in a savoury capacity, do please leave me the details in the comments section so that I can check it out.
You may remember the lemon infused rapeseed oil I mentioned in the giveaway I held with Borderfields last month, I still had some leftover so I used that in the yoghurt sauce and it was just a total dream. If you don’t happen to have fancy schmancy infusions scattered around the house, a drizzle of olive oil will be just fine.
The best way to go about eating these is to fold and attack. You can use a knife and fork if you really have to, but I’ll look at you disappointedly – a look avoided by most at all costs.
1 medium sized cauliflower, cut into florets
100g plain flour
salt to taste
pinch of both fennel seeds and chilli flakes
shake of garlic granules
1/2 tbsp olive oil (plus more for roasting and drizzling)
big handful roasted cashews
250g plant based yoghurt (I use Alpro but see notes above)
squeeze of lemon juice
salt + pepper
salad leaves and avocado (or whatever greens you fancy) to serve
- Heat the oven to Gas Mark 6 (conversions here) and toss your cauli florets in a roasting dish with a glug of olive oil and a good sprinkling of salt, roast for about 30-40 minutes (depending on your oven, check after 30) until golden brown and gorgeous.
- While your cauliflower roasts, make the flatbread. In a mixing bowl, combine the flour, salt, fennel seeds, chilli flakes and garlic granules. Then pour in the olive oil followed by about 3 tablespoons of warm water and bring together. Knead for a few minutes until you’ve got a lovely smooth dough and set aside.
- Combine the yoghurt, lemon juice and seasoning (plus a drizzle of fancy oil if you’ve got some) and set aside for serving.
- Divide the flatbread dough into four and roll each out very thin. Just before serving, fry in a dry frying pan on a medium heat for 1-2 minutes either side or until beginning to brown.
- Serve the flatbreads with lots of yoghurt sauce, roasted cauliflower, a scattering of cashews and the greens of your choice.