A vegan tapa of Lemony Roast potatoes with Smoky tomato sauce & Pistachio pesto

A quick and delicious vegan starter that’s bound to impress…

Prep | 5 mins

Cook | 25-30 mins

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 30 minute meal

INGREDIENTS

Lemony Roast Potatoes:

2tbsp sunflower oil

750g Maris Piper potatoes, washed, peeled and cut into bite-sized chunks

Zest of 2 lemons and juice of 1/2 lemon

Sea salt and freshly ground black pepper, to season

Smoky Tomato Sauce:

2tbsp olive oil

1 carrot, peeled and diced

1 yellow pepper, diced

1 courgette, cut into thick fries

4tbsp tomato puree

Handful of cherry tomatoes, roughly chopped

2x large salad tomatoes, roughly chopped

1x 400g tin canned chopped tomatoes

1x veg stock cube with 400ml boiling water

1 tbsp smoked paprika

1x 400g tin cannellini beans

Sea salt and freshly ground black pepper, to season

Pistachio pesto:

120ml extra virgin olive oil

1/2 lemon, juice and zest of

60g basil, leaves only

100g shelled pistachio nuts

30g vegan Parmesan, grated

Sea salt and freshly ground black pepper, to season

METHOD

Preheat your oven to 230C

Blanch the potatoes in boiling water for 10 minutes or until tender then drain and set aside to cool. Transfer to a roasting tin and lightly crush with a potato masher so they open a little. Drizzle over with the oil, stir in the lemon zest and season. Cook for 20 mins turning over halfway through

Now make the Smoky Tomato Sauce. Heat the oil on high in a large skillet or frying pan and fry the carrots, pepper and courgette for 5 mins. Add the tomato purée and cook for a minute then tip in everything but the beans and simmer for a further 10 minutes. Add the beans a few minutes before serving to heat through

Add the pesto ingredients to a blender in the order listed above and pulse to a coarse paste

When ready to serve, scatter the potatoes with sea salt and squeeze over with lemon juice. Portion onto small serving plates and alternately top with Smoky Tomato Sauce and Pistachio Pesto. Serve with a mixed leaf salad and hunks of freshly baked bread to mop the sauce. Absolutely Delicious. Enjoy x

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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