Smoky Roast Asparagus, Peppers & Chickpea with Pineapple Brown Sauce

This is my first time to post a recipe, apart from that one time 5 years ago when I made tofu scramble and thought I’d get Jamie Oliver’s job, so go easy on me, yeah?

(It’s vegan. Of course. Inexpensive to make, and all local produce where possible.)

I’m attempting to share some of my recipes because, in rather predictable fashion, I put up a couple photos of my dinner on instagram and a few nice people (mainly new vegans) asked for the recipe. So, I said I’d give it a bash.

A large percentage of new vegans have to learn to cook, and I was certainly no exception.  Before my extremely sudden life change, which took place over a big fry-up at my Aunty Eileen’s house 5-and-a-half years ago, I could just about make a decent pasta and scrambled eggs on toast.  Everything else was mainly cooked via a box from the freezer…you can still do this when you’re vegan of course, but your options are pretty limited.  So, after a few months of living animal-free on peanut butter sandwiches and soy-everything, I began to pay attention to my younger brother’s skills in the kitchen, and I picked up some tips on flavor.  I was slowly adding a few recipes to my repertoire; mostly curries, burritos, anything with lots of hot spice and plenty of veg.  But my range was pretty slim, until I moved in with my (not strictly vegan but really sound) boyfriend and we basically tried to outdo each other with new dishes, while religiously watching The Vegan Zombie on youtube.  It helped then too when the aforementioned little brother went vegetarian, so every time I came home to visit he’d have some culinary magic to teach me.  Now, I tend to try out a new dish every week or two, make it a few times, and if it’s decent grub it gets added to the rotation.

Whether you’re vegan or not, I hope you like this dish. I think it’s yummy.  Most of the ingredients in this one are inexpensive and can be bought locally if you don’t already have them in your kitchen.  If you can’t find anything, or I’ve made something seem more horrendously complicated than necessary, pop me a comment below.  Or if you make this, DO LET ME KNOW HOW YOU GOT ON/WHAT YOU THINK! Also, if you’re new to this veganism thing and you have any queries at all, I’m here for you.

Smoky roast asparagus, peppers & chickpea with pineapple brown sauce This is an easy dish to prepare. Cooking as you prep, before you know it you'll be eating a nutritious, cruelty-free meal. Roasting peppers, asparagus and chickpeas together while you heat the caramelised onion with mushroom and chunks of pineapple. This is best served with buckwheat or, if you're feeling rich, quinoa - both are lighter and more nutritious alternatives to a bowl of rice, or you can just have rice...whatever! A bed of fresh spinach gives the dish an extra texture and adds even more nutrients. NB: My portion sizes tend to be pretty hefty, so you may have leftovers from these servings. Or you may not.

• CourseMain Dish

Servings Prep Time

2People 10mins

Cook Time

20mins

Servings Prep Time 2People 10mins

Cook Time 20mins

Ingredients For the (chunky) sauce

• 2tbsp vegetable oilcoconut oil is a good alternative
• 2cloves garlicchop 5 mins before putting on pan to release nutrients
• 1medium red onionsliced
• 1tsp cumin
• 2tbsp vegan worcestershire saucesome supermarkets have a Goodalls brand or Asian shops have a fruit sauce which substitutes
• 2cup mushroomssliced
• 2tbsp balsamic vinegar
• 1tbsp soy sauce
• 1/2 limefreshly squeezed. keep a tsp for the cooked veg.
• 1cup pineapplefresh and cut into chunks
• 2tsp chia seedsadd these when serving.

For the roast veg

• 1tbsp olive oil
• 2tsp pink himilayan salt
• 1/2tsp cracked black pepper
• 1tsp smoked paprika
• 1/2tsp cayenne pepper
• 1 red pepperbite size slices
• 1 yellow pepperbite size slices
• 6 asparagus spears
• 1can chickpeasdrained and rinced
• 1tsp lime

Serve with

• 1cup buckwheat
• 500ml veg stock
• 2cup spinach

Instructions For the sauce

1. Heat vegetable oil in a pan on medium heat
2. Add chopped garlic and onion and caramelise for about 10 mins stirring occasionally (during which time you prep roast veg)
3. Add worcestershire sauce and stir for 1 min
4. Add sliced mushrooms and stir occasionally for 3 mins
5. Add balsamic vinegar
6. Add lime
7. Add pineapple and chia seeds and allow to simmer for 5 mins

For the roast veg

1. Preheat oven on gas mark 5
2. Coat asparagus, peppers and chickpeas in olive oil
3. Add salt, black pepper, smoked paprika + cayenne pepper, and toss.
4. Place veg in roasting dish and leave in the oven for 15 mins before removing
5. Add tsp lime and stir around

For the buckwheat

1. Add veg stock to buckwheat and bring to a boil
2. Simmer for about 10 mins/until cooked, take off heat and separate with fork.
3. Serve on a bed of fresh spinach

To serve

1. Scoop roasted veg on top of buckwheat and spinach
2. Spoon caramelized pineapple sauce on top, sprinkle chia seeds, and serve!