A new way to enjoy Fennel with a variety of veg. This purely vegan recipe makes a delightful alternative to roast dinners and ticks all the nutritional boxes. Easy to make, with just 30 minutes prep time from chopping board to plate!
Prep time: 30 minutes
Taste factor: Yummy!
Health factor: 4 of your 5 day
1 Fennel Bulb, sliced down the middle
500g Butternut Squash, cut into half-moons about half an inch thick
A selection of potatoes, varied in colour and size
2 cloves of garlic
1 Portobello mushroom, cut into small cubes
1 Kallo French Onion stock cube, with 200ml of water
1 tablespoon of balsamic glaze (more for garnish if required)
2 to 3 tablespoons vegan gravy powder
1 tablespoon tomato puree
1 tablespoon of non-dairy spread
Preheat oven to 200 degrees, and start by washing all vegetables. Slice up the potatoes and place in a baking tray with 3 tablespoons of olive oil.
Next slice the fennel in half; brush with olive oil and place in a separate baking tray. Prepare the squash, again brush with oil and place in the baking tray with the fennel, chop the garlic and sprinkle it over the squash. Place everything in the oven for approximately 30 minutes, turning the potatoes half way through cooking. Meanwhile, chop the mushroom and fry in a little oil and the non-dairy spread for around 4 minutes. Add in the Kallo stock and boil for 5 minutes, before whisking in the tomato puree. Chop the tarragon and add to the pan, reduce the heat and pop in the gravy powder, give the sauce another whisk before allowing to simmer for 5 to 10 minutes. Plate up the cooked vegetables, pour over the mushroom sauce and enjoy! :)
Let me know how your fennel and rainbow veg dish went :-)