If you have stocked up on sturdy veggies, in the hope they will store well for a few weeks such as potatoes, sweet potato, pumpkin, parsnip, carrots and onions, but can’t stand the thought of yet another roasted veggie or mash – here I am sharing some alternative ways to use up these veggies in more enticing ways!
Idea 1
First up is my recipe for veggie haloumi pikelets. You can find this recipe in my Falling in Love with Food Cookbook and the original recipe calls for steamed veggies, but roasted veggies works equally as well (if not better!). I like to top the pikelets with mashed avocado and freshly diced tomato.
Vegetable haloumi pikelets
Serves 4-6
Pre: 10min
Cook: 10-15min
Ingredients
1 cup roasted vegetables, mashed
2 eggs
3/4 cup spelt flour (or any other flour)
1/2 cup full cream milk
1/2 cup haloumi, grated
1/4 cup mixed fresh herbs
2 tbsp. extra virgin olive oil or coconut oil
Method
Mix all of the ingredients in a large mixing bowl, except for the oil. Heat a frying pan and add oil. Spoon 2-3 tbsp. of the mixture into the pan. Cook for 2-3 minutes each size and flip. Drizzle with extra virgin olive oil and serve with a green salad.
Idea 2
Second up is a soup – soups can be an incredibly nutrient dense meal, which is exactly what all of us need right now. Better still, if you aren’t feeling it, you can easy freeze soup for later down the track.
Spiced Roasted Veggie Soup
Serves 2
Pre: 10min
Cook: 20min
Ingredients
4 cups leftover roasted veggies (if you have less adapt the remaining ingredients to suit)
1 small onion, finely chopped
1-2 cloves garlic, crushed
¼ tsp. paprika, ground
¼ tsp. turmeric, ground
¼ tsp. cumin, ground
¼ tsp. coriander, ground
1-2 cups veggie stock (or 1 tbsp. miso paste to 1 cup water, dissolved) + extra if needed
2 tbsp. tahini paste or 1 small can coconut milk
salt and pepper, to taste
Extra virgin olive oil
Method
Heat olive oil in a large saucepan, add onion and cook for 2-3 minutes, before adding garlic, cook for 1-2 minutes. Add spices and fry off for 1-2 min.
Add veggies to the pan and coat in the spices. Add enough stock to cover the veggies well and simmer for 10-15min until veggies are warmed through. Stir in the tahini or coconut milk and using a stick blender, blend until the desired consistency is reached, season to taste.
Notes:
- any spices can be used eg cinnamon or garam masala etc
- If you have fresh herbs, add before blending
- To create more of a meal out of this dish, add a tin of legumes such as chickpeas, red kidney beans, lentils or cannellini beans.
- Shredded leftover meat can be added before serving for more protein
Idea 3
Finally and most likely my favourite idea at the moment – roasted veggie flatbreads! These flatbreads make a yummy breakfast or light lunch or dinner and they are hard to get tired of with the endless topping options!
Roasted Veggie Turmeric Chickpea Flatbread
Serves 4
Pre: 10min
Cook: 10-15min
Ingredients
Chickpea flatbread
1 cup chickpea flour (can also use buckwheat or spelt)
½ – 1 cup milk of choice
1 egg
pinch turmeric, ground
pinch salt and pepper
extra virgin olive oil, for cooking
Fillings – choose your favourite
Leftover roasted veggies (warmed up or cold)
Rocket, spinach or sprouts
Avocado
Hummus
Sauerkraut or kimchi
Cashew or macadamia nut butter
Feta or goats cheese
Freshly diced tomato
Poached or boiled eggs
Mashed cannellini beans
Pesto
Herbs
Method
To make the flatbread, sift the flour, turmeric, salt and pepper into a large bowl and make a well in the centre. Slowly whisk the milk into the flour before adding the egg and continue to whisk until the mixture resembles a thin batter.
Heat extra virgin olive oil in a fry pan, pour 1-2 tbsp. of batter into the pan and cook for 3-4 min until lightly golden, flip and cook for another 2-3 minutes. Repeat with remaining batter.
Top flat bread with roasted veggies and additional fillings of choice!
