Lately I’ve been buying my weekly shop based on what’s in my Vegbox, really utilising every last bit of goodness in there. It has livened up my vegan diet and given me so many more ideas. Funny how thinking inside the box has really got me thinking outside the box. (Pun very much intended).
This one is actually the second recipe I have now made based on one of Vegangela‘s so I must give her props! As I don’t cook with any oil or eat any vegetable oil (base of most vegan margarine) I left out the margarine completely and used the wine for cooking the onions and garlic, easily the least I’ve changed a recipe in years.
For the cauliflower, I sliced it, dipped it in a teaspoon of dijon mustard mixed with 2 tablespoons warm water and rolled it in gluten free breadcrumbs and baked it in the oven on 180c for about 40 minutes.
The flavours work really well together and it’s a luxurious, filling wintery dish.