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Cauliflower and beetroot stew with fresh vegetables

Recipes  /  Vegan

Oriental cauliflower & beet stew

Star-anise broth, earthy beets and sesame crunch.

TOTAL TIME

40 min

SERVES

4

DIFFICULTY

Easy

What you’ll need

  • 1 small cauliflower in florets
  • 3 cooked beetroots, wedged
  • 1 litre vegetable stock
  • 2 star anise and a cinnamon stick
  • 2 tbsp soy sauce and 1 tbsp rice vinegar
  • 200 g greens (bok choy or chard)
  • Sesame oil, seeds and spring onions

Method

  1. Simmer stock with the spices 10 minutes.
  2. Add cauliflower; cook 8 minutes until tender.
  3. Stir in beetroot, soy and vinegar.
  4. Wilt the greens in the last 2 minutes.
  5. Serve with sesame oil, seeds and onions.

Cook’s tip

Add the beetroot late so the broth stays amber, not muddy.

Portrait of Jenny Aldana

Jenny Aldana

Food Coach at Thistle & Thyme Table. Every recipe is cooked twice in our kitchen before it earns a place here.

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