Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

Tasty Fall dinner with a vegan option!

on 10/11/2014

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Recipe: For 2 persons

Ingredients:

* For the oven roasted veggies:

4 medium fresh beetroot, peeled & top & bottom cut away with plastic gloves on to prevent stains everywhere, each beetroot cut into smaller wedges

1 medium white onion, peeled & cut up into smaller wedges

6 bigger carrots, peeled & each one cut up into smaller strips

2 tablespoons raspberry vinegar ( 30 ml )

2 tablespoons balsamic vinegar ( 30 ml )

a few drizzles of a fruity extra virgin olive oil

8 grins of black pepper

some pinches of Maldon sea salt

* For the cooked peppered buckwheat groats:

1/2 cup ( 100 gr ) rinsed buckwheat groats

twice the same amount of water to cook the groats in

some grins of black pepper, to taste

* For the fried organic pork sausages: 

250 gr of organic gluten-free & dairy-free pork sausages You can make this meal completely vegan if you use vegan sausages!!! )

a fruity evoo to fry them in

Method:

1. reheat your oven to 200°C ( 400 F ) for 10 minutes. In a large non-stick roasting tin, place your beetroot, carrot strips & white onions wedges, in 1 layer all in it. Scatter your black pepper, sea salt over your veggies. Pour your raspberry vinegar & balsamic vinegar all over your veggies & with plastic gloves on mingle everything together. Place in your hot oven & roast for about 25-30 minutes until your veggies are cooked through. Turn your veggies over after 15 minutes or so, to prevent burning & for an equal roast!

2. Cook your buckwheat groats according to your packet instructions. I added some grins of black pepper to my buckwheat. Cook until the water is absorbed & until the buckwheat groats have opened & are cooked through. This took me about 15 minutes. Keep warm.

3. While you cook your buckwheat fry your organic sausages into some hot fruity evoo until cooked through & browned on all sides. Serve at once & enjoy your meal with a loved one! 🙂 MMM!

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37 responses to “Tasty Fall dinner with a vegan option!

  1. Love roasted root vegetables. Adding balsamic sounds great, looks like a delicious meal.

  2. Love the roast vegetables!

  3. Koko says:

    Roast dinners are my favourite!! I love how youve used buckwheat groats in a savoury way here, as I see them used in sweets and breakfast a lot!

  4. Ina Gawne says:

    Yum…this is my kind of dinner Sophie! 🙂

  5. Liz says:

    perfect! drooling.

  6. Angie@Angie's Recipes says:

    I am too a fan of roasted veggies, esp. root. That’s a great meal, Sophie.

  7. I love roasted veggies, they make me so happy! Wouldn’t mind trying your recipe 😀

    Cheers
    Choc Chip Uru

  8. boeddhamum says:

    I love your flavoring the veggies with the 2 vinegars, great idea; it must have been such great smell in your kitchen 🙂 Great dish with the buckwheat groats, thanks Sophie

    XX Linda

  9. Perfect for the season!

  10. Mmmm, those roasted veges look so tasty. I must seek out raspberry vinegar next time I’m shopping.

    • Sophie33 says:

      Yes, it is a must! x It is great n here & in a lovely home-made dressing with maple syrup, grade C! yumm!

  11. Noor says:

    I made this lovely tasty dinner this evening & loved it so much!
    The roasted veggies were just perfect! So delicious too! 🙂

  12. Wendy says:

    yum yum yummmm!

  13. Looks yummy! Roasting makes everything better!

  14. thombeed says:

    Yum as always 🙂

  15. Els says:

    Made it, loved it, served it white vegan chorizo sausages,…a fabulous tasty dinner!

  16. Jerome says:

    I loved it too & served it with home-made seitan sausages, spiced up! 🙂 xx

  17. Sean says:

    Like Jerome, I served this lovely dinner with home-made seitan sausages,..divine indeed! x

  18. John says:

    Loved it with vegan sausages! 🙂 xx

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