Save to your scrapbook
Swede steaks with pesto & roasted vegetables
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 small red onions, cut into thin wedges
250g frozen grilled vegetables
1 medium swede, peeled
1 ½ tsp Cooks’ Ingredients Red Miso
1 tsp Bart Steak Seasoning
2 tsp olive oil
15g toasted flaked almonds
100g cherry tomatoes, halved
50g Sacla’ Vegan Tomato Pesto
2 tbsp oat drink milk alternative
1. Preheat the oven to 220ºC, gas mark 7. Scatter the red onions in a roasting tin and bake for 5 minutes. Add the grilled vegetables and return to the oven for 15 minutes.
2. Meanwhile, cut 2 x 1cm thick slices from the swede (use the rest for another recipe – see below). Put the swede in a steamer, cover with a lid and steam over a pan of boiling water for 10-12 minutes until soft. Combine the miso, steak seasoning and 1 tsp of the oil in a small bowl. Spread ½ over the 2 swede slices. Add the almonds and tomatoes to the roasting vegetables and cook for a further 5 minutes.
3. Heat a ridged griddle pan or frying pan and brush with the remaining oil. Position the swede, miso sides face down, and spread with the remaining paste. Fry for about 2-3 minutes, until charred on the underside. Turn and cook for a further 1-2 minutes. Mix together the pesto and oat drink. Transfer the roasted vegetables to plates and top with the swede steaks and pesto sauce.
Cook’s tip The swede steaks can also be microwaved to soften if more convenient. Place on a plate, cover loosely with clingfilm and microwave on full power for 5 minutes or until completely soft. Use the leftover swede for another recipe – it’s delicious roasted, stir fried, mashed or grilled.
Typical values per serving:
Vegetarian/vegan/low in saturated fat/3 of your 5 a day
This recipe was first published in Tue Jan 18 12:56:39 GMT 2022.