A beautiful looking vegan recipe perfect for Christmas!

Preparation

Scrub the beetroots clean and cut in half. Sprinkle with the olive oil and freshly ground black pepper. Place them on a lined baking tray with the cut side down and cook them in a 200C (gas mark 6) for around 50 - 55 minutes.

Make a basil oil by stripping the basil leaves off the stalks (keep!) from 1/3 of the basil and adding them to 5 tbsp olive oil and mix together using a blender, so that you have a vibrant green oil. This is used to drizzle over the finished dish.

Peel and slice the garlic. Gently heat the soya cream in a small sauce pan and add the sliced garlic and the rest of the basil + stalks. Turn off the heat and puree into a smooth sauce with a blender. Season with salt and pepper.

Drizzle the sauce over a large serving plate and position the cooked beetroot slices on top. Drizzle with the green basil oil and serve immediately.

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free


Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.

Vegan Beetroot 'Steaks'

Vegan Beetroot 'Steaks'

Ingredients

Vegan recipe
Vegetarian recipe
Gluten free recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy or other allergens.



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