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Digital Subscriptions > Vegan Life > February 2018 > THE ROOT TO MY HEART



Serves 4

• 3 small parsnips, peeled and finely sliced

• 2 medium beetroot, peeled and finely sliced

• 2 medium sweet potatoes, peeled and finely sliced

• 3 tbsp of coconut oil

For the Topping

• 150g (1 cup) cashews, soaked in water overnight

• 235ml (1 cup) water

• 2 cloves garlic peeled

• 2 tsp chopped fresh rosemary

• 2 tsp fresh thyme leaves

• A pinch ground nutmeg

• A generous pinch sea salt

• A generous crack black pepper

1 Preheat the oven to 200°C (Gas Mark 6, 400°F) conventional or 180°C (Gas Mark 4, 360°F) for fan assisted.

2 Layer the beetroot slices across the bottom of an oven proof dish (approx 20x30 cm) so that they overlap slightly. Place 1 tablespoon of coconut oil on top of the beetroot layer.

3 Layer the parsnip slices over the top of the beetroot layer. Add a tablespoon of coconut oil to the top of the parsnips.

4 Layer the sweet potato slices over the top of the parsnip layer and add the final tablespoon of coconut oil.

5 To make the cashew topping, add the cashews, garlic cloves and water to a blender and blend to a smooth consistency. Season generously with salt and pepper and add the nutmeg and fresh herbs. Blend again until you have a perfectly smooth sauce.

6 Pour the cashew sauce over the layered vegetables and place in the centre of the oven to bake for 45 minutes until golden and crisp on top.

Per 100g

Calories: 239, Carbohydrates: 15.0g, Sugars: 5.1g, Fat: 17.0g, Saturates: 6.5g, Protein: 6.2g, Salt: 0.23g

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About Vegan Life

Welcome to the February issue of Vegan Life! We have a super issue for you, packed with articles, recipes and interviews. We have spoken to activist Joey Carbstrong about his journey from doing time in a high security prison to animal welfare campaigner. His story is truly inspirational and evidence that it is never too late to move towards a compassionate lifestyle. We also have a wonderful interview with Lucy Holland, AKA Moocylu’s Designs, about her artistic style and some of the problems she has encountered on social media. One of our special features this month focuses on vegan butters and cheeses. Less than five years ago, it was near impossible to find a good cheddar replacement, let alone replacements for haloumi, parmesan, feta and camembert. Now, there are so many vegan cheeses that you are able to make a whole cheeseboard with different flavours, strengths and textures, but without any of the cruelty associated with traditional dairy. We have also put together a roundup of what you can expect from this year’s Vegan Life Live London, which is being held at Alexandra Palace on the 10th and 11th of February. We have shone the spotlight on some of the amazing talks, food, stalls and cookery demonstrations which will be taking place at Vegan Life Live to get you even more excited before the event! Finally, we were lucky enough to speak to an animal rights activist about the rescue of a piglet called Bella from a factory farm in Australia. Bella (who turned out to be male) was in an atrocious state when he was found, but some wonderful people rescued and cared for him and he is now on the road to recovery. With Christmas out of the way and Valentine’s Day on the way, it is the perfect time to stop and consider how we can all be a little more loving, and compassionate to the animals we share this earth with. As ever, please do get in touch and let us know what you are up to. We love to hear from our wonderful readers.