5 super comforting veggie dishes

Leftover broccoli can be blended with olive oil and chickpeas to make hummus. Serving suggestion: A side for beef fillet or grilled fish.

Ingredients:

• Broccoli 2 heads, thickly sliced
• Halloumi 320 g
• Thickly sliced lemon, for serving

For the warm vinaigrette, mix:

• Olive oil ⅓ cup
• Lemons 2, zested and juiced
• Red chillies 2, finely chopped
• Capers 2 T
• Anchovy fillets 10, roughly chopped
• Sea salt and freshly ground black pepper, to taste

Method:

1. Preheat the oven’s grill. Place the broccoli and halloumi on a baking tray.
2. Pour over the vinaigrette and place under the grill for 15–20 minutes, or until charred and cooked through. Serve with a squeeze of lemon.

(Serves 4)
 

Use up any cheese you have in the fridge for this. And use Woolworths ready-made cheese sauce if you don’t have time to make it from scratch.

Ingredients:

• Baby cabbages 2, quartered
• Olive oil 2 T
• Sea salt and freshly ground black pepper, to taste
• Shallots 2, thinly sliced
• Butter 1 T
• Garlic 3 cloves, finely chopped
• Thyme 3 sprigs
• Cream 1 ½ cups
• Gruyère 50 g, finely grated
• Woolworths Botham’s Cremezola 100 g, broken into pieces
• Parmesan 50 g, finely grated                                                              

Method:

1. Preheat the oven to 180°C. Place the cabbage in an ovenproof pan or baking tray. Drizzle with 1 T olive oil and season. Roast until tender and the edges are golden, about 20 minutes.
2. Meanwhile, sauté the shallots in a saucepan over a medium heat with the butter and remaining olive oil until golden. Add the garlic and thyme and cook for 1 minute. Add the cream and simmer for 10 minutes, season to taste.
3. Remove the cabbage from the oven and pour the cream mixture over. Top with the cheeses and return to the oven for 20 minutes or until bubbling.

(Serves 4)

Barley has a nuttier flavour and more robust texture than traditional risotto rice, and also has more fibre.

Ingredients:

• For the barley risotto:
• Barley 250 g
• Butter 3 T
• Olive oil 2 T
• Onion 1, finely chopped
• Garlic 2 cloves, finely chopped
• Ginger, 1 x 5cm piece, peeled and finely chopped
• Woolworths Miso Paste 2 T
• White wine 1 cup
• Vegetable stock 2 cups, heated
• Water 2 cups, heated
• Salt, to taste
• Butter 1 T
• Woolworths Miso Paste 2 t
• Shiitake mushrooms 300 g
• Sesame oil 1 T
• Tofu 1 x 297 g box, cubed
• Asparagus spears 100 g
• Woolworths Baby Pak Choi 100 g, halved
• Sugar snap peas 80 g
• Woolworths Hand-shelled Peas 40 g
• Sesame seeds 1 T
• Spring onions 2, thinly sliced
• Mint, for serving
• Basil, for serving

Method:

1. To make the risotto, heat a large pan over a medium heat. Add the barley, butter, olive oil, onion, garlic and ginger and fry until the onions are soft and cooked through. Add the miso paste and wine and cook for a few minutes.
2. Gradually start adding the warm stock 1 T at a time until the barley is cooked to your liking. Add warm water to correct the consistency if necessary, and season with salt.
3. Heat the butter and miso paste in a pan. Pan-fry the mushrooms until golden.
4. In a separate pan, heat the sesame oil and fry the tofu until crispy on the outside. Fry the asparagus in the same pan. Meanwhile, blanch the baby pak choi, sugar snaps and peas.
5. To serve, pour the barley risotto into a serving dish. Top with the miso-fried mushrooms, crispy tofu and greens. Sprinkle with sesame seeds, sliced spring onions, fresh mint and basil.

(Serves 4)

Ingredients:

• Woolworths Red Adzuki Beans 250 g, soaked overnight
• Olive oil 2 T
• Large leeks 2, roughly chopped
• Carrot 1, peeled and diced
• Celery 2 sticks, diced
• Garlic 3 cloves, finely chopped
• Thyme 2 sprigs
• Red chillies 2, finely chopped
• Tomato paste 1 T
• Cherry tomatoes 1 x 400 g can
• Vegetable stock 1 cup
• Red split lentils 100 g
• Butternut half, peeled, diced and roasted                                                                            
• Large sweet potatoes 2, peeled, cubed and steamed
• Goat’s cheese 100 g
• Butter 50 g
• Sea salt and freshly ground black pepper, to taste

Method:

1. Drain the adzuki beans and place in a large saucepan. Cover with water and cook according to package instructions.
2. Heat the olive oil in a saucepan over a medium heat and add the leeks, carrot and celery. Fry until golden, then add the garlic, thyme and chillies. Cook for 2 minutes then add the tomato paste, cherry tomatoes, stock and lentils. Simmer for 20 minutes, or until the lentils are cooked. Remove from the heat and fold through the cooked adzuki beans and roasted butternut.
3. Mash the cooked sweet potato, goat’s cheese and butter together, season to taste.
4. Pour the bean mixture into a large ovenproof dish. Top with the sweet potato mash. Bake at 200°C for 20 minutes, or until golden.

Breaking up the pasta makes it cook quicker and provides texture.

Ingredients:

• Large brinjals 3, quartered
• Shallots 3, peeled and quartered
• Water 1 cup
• Olive oil 3 T
• Garlic 4 cloves, peeled and finely chopped
• Sage 30 g
• Red chilli 1, finely chopped
• Lemon 1, zested
• Cherry tomatoes 2 x 400 g cans
• Lasagne sheets 175 g
• Parmesan 150 g, grated
• Almonds 100 g, roughly chopped

Method:

1. Preheat the oven to 200°C. Place the brinjals, shallots and water into a large casserole or an ovenproof pan over a medium heat. Cover and cook for 20 minutes.
2. Remove the lid and cook until most of the water is gone. Add the olive oil, garlic, sage and chilli and cook for a few minutes.
3. Add the lemon zest, tomatoes and half a can of water. Simmer for 20 minutes, stirring occasionally. Season well.
4. Remove from the heat and break the pasta sheets into the sauce. Top with the Parmesan and almonds.
5. Bake for 20–25 minutes, or until golden and bubbling. Remove from the oven and top with the remaining Parmesan.

(Serves 6)

Feeling inspired?

SHOP FRESH VEGETABLES