Tag: vegan

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Vegan Butter “Chicken”

Vegan Butter Chicken recipe from The Mindful Peanut - Zest Byron BayServes: 3-4
Prep Time: 10 mins
Cook Time: 35 mins

Ingredients

1 small head cauliflower, florets
2 large carrots, sliced
1 medium potato, cubed
½ yellow onion, chopped
2 tbsp garlic-infused oil
175g Zest Butter Chicken*
1 can light coconut milk

Method

Chop cauliflower and marinate in 4 tbsp Zest Butter Chicken seasoning while you chop the rest of the veggies.

Preheat fry pan on medium, add garlic-infused olive oil chopped onion and sauté until just translucent.

Add chopped carrots, potato, and cauliflower including marinade to pan. Cover and sauté for 3-5 minutes.

Add remainder of Zest Butter Chicken seasoning with 1 can of coconut milk. Cover and let simmer for 30 minutes.

Serve with rice, cilantro and naan.

*All our products are vegan

Created by : Sara Stremikis Bennett
The Mindful Peanut
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Biryani with Cauliflower, Currants and Peas Recipe

Biryani with Cauliflower, Currants and Peas : Zest Byron BayServes: 2-4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

1 vegetable stock cube
1½ cups water
2 tsp olive oil
½ onion diced
large clove garlic diced
small knob ginger diced
2 tsp Zest Indian Spice Paste
150g long grain rice
100g cauliflower cut into small pieces & gently roasted
¼ cup frozen peas
50g roasted cashews
15g currants
3 cardamom pods
handful fresh coriander

Method

Mix the stock cube in the water and stir to dissolve.

Heat the oil in a heavy based pot, sauté onion, garlic and ginger until soft.

Add rice and Zest Indian Spice Paste, lower the heat and stir to coat rice evenly.

Add the stock, bring to the boil, then cover with a tight fitting lid and cook on low for 10 minutes.

Quickly add the cauliflower, peas and currants, cover and cook on low for a further 3 minutes.

Cover the pot with a tea towel, replace the lid and let stand for 3 minutes.

Stir through the cashews and coriander and serve.

Vegetarian Collection
Created by : Pob Sellors
Zest Byron Bay