Cranberry, Bean & Lentil Bake
More people are following a vegetarian or vegan diet than ever. This means it’s important to think creatively and divert from the vegetarian lasagne of old to show customers you take vegetarian and vegan food seriously.
Top Tip
Make this vegan by swapping the butter for a dairy-free margarine
Braised Cauliflower Leaves
Food
British
Gluten-free
Vegetarian
Don’t waste any bit of the cauliflower – serve this simple leaf dish with a roast.
Ingredients
60g cauliflower leaves (not the hard outer leaves)
50g butter
600ml water
20g Knorr Professional Rich Vegetable Bouillon
10g flat-leaf parsley
Method
- Cut out the hard stem from the leaves and chop any big leaves in half.
- Melt the butter in a sauté pan and add the leaves. Cook for 2-3 mins.
- In a saucepan, bring the water to the boil then whisk in the Knorr Professional Rich Vegetable Bouillon.
-
Pour the bouillon mix into the sauté pan and bring to the boil. Then simmer for 10 mins or until the
leaves have softened.
- Chop the parsley and add to the pan. Serve.
