zoom Swede steaks with pesto & roasted vegetables

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    Swede steaks with pesto & roasted vegetables

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    Swede steaks with pesto & roasted vegetables

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 2


    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.

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    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. 


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