Lunches, Vegan, Vegetarian
Comments 2

Buffalo Hot Mess

Vegan Buffalo Hot Mess

It’s 4th February – 4 days post Veganuary – and I am still quietly plodding along with vegan cooking and eating. In previous years, I’ve been sick to death of the restriction by the end of the month and delved back into mozzarella and chorizo with reckless abandon as soon as the clock struck midnight on January 31st. I don’t know what’s different about 2019, but I’ve not felt particularly restricted at all and I’ll roll with it for as long as I feel like it.

This weeks recipe is my current most favoured lunchbox situation. Vegetables are roasted in advance and placed into a plastic container. Cheese is grated on top, and hot sauce is drizzled over. This, when microwaved at the office come lunchtime, is the height of comfort.

You can roast quite literally anything you fancy and in any amount. I’ve found this to be a great way of using up smaller portions of vegetables left over from other kitchen adventures.

I’ve included specific veg and amounts in the actual recipe as a guide, but it’s worth considering which great roasters are in season this month: sprouts, cauliflower, leeks, parsnips, potatoes, sweet potatoes and beetroot are all great contenders for being drowned in melted cheese.

I’ve written out quantities for 1 serving. Scale this up if you’re on a meal prep mission for a few days in a row, or keep it where it is to try it out for size before you commit.

Serves 1:

2 small or 1 large parsnips, peeled and chopped
1 potato, peeled and chopped
1 beetroot, peeled and chopped
1 large leek, sliced into 2cm rounds
1/3 block vegan cheese (violife original block or ASDA cheddar alternative are my go-tos)
buffalo sauce, to taste (I use Frank’s)
1 tbsp oil (olive, rapeseed, whatever you’ve got in is fine

  1. Heat oven to 180C Fan (Gas 6) and toss vegetables in a roasting dish with the oil and plenty of salt.
  2. Put the vegetables in the oven and roast for 30 minutes, give them up to an extra 10 minutes more depending on how crispy you like those edges – I’m a 40 minute girl, myself.
  3. Allow to cool, then transfer vegetables to a microwave safe box. Top with grated cheese and drizzle with hot sauce.
  4. When you’re ready to eat, take off the lid of the box and replace it loosely, then microwave for three minutes.

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