How to turn a tray of roasted veg into two marvellous meat-free meals

ROASTED VEGETABLES

Ingredients:

2kg mixed fresh vegetables - We used butternut, aubergine, red onion, red pepper, baby marrows, patty pans, baby turnips, baby carrots and carrots

4 cloves of garlic

Olive oil

Salt and freshly ground black pepper

Sprigs of fresh herbs like thyme and/or rosemary

Method:

1. Rinse and prepare the vegetables. Peel and cut into pieces, rather more chunky than small pieces as the vegetables lose moisture and shrink during cooking.
2. Place in a baking tray. Sprinkle over a couple of tablespoons of oil and season generously. Toss to mix through and top with herbs.
3. Bake at 190ºC for 30-40 minutes, stirring halfway.
4. Remove and set aside. Divide the roasted vegetables to make a curry and a soup with dumplings.

ROASTED VEGETABLE CURRY

Serves: 4-6

Ingredients:

Half the roasted vegetables (see recipe above)

30ml-45ml (2-3 tbsp) tikka masala paste or curry paste

30ml (2 tbsp) oil

2 large onions, chopped

1 x 400g can chopped tomatoes

1 x 400g can coconut milk

To serve:

Rice

Fresh coriander

Flatbreads

Method:

1. Coat the vegetables in half the masala paste and set aside.
2. Preheat the oil and fry the onions until soft then add remaining masala paste and cook until fragrant.
3. Add the vegetables and fry till aromatic. Add the tomatoes, coconut milk and 125ml-250ml water.
4. Bring to a simmer and cook for 15 minutes.
5. Garnish with coriander, serve with rice and flatbreads.

ROASTED VEGETABLE SOUP WITH ROLLED PARSLEY DUMPLINGS

Serves: 6

Ingredients:

Half the roasted vegetables (see recipe)

1.5 litres vegetable stock

1 x 400g can chopped tomatoes

1 x 400g can chickpeas, drained and rinsed

5ml (1 tsp) chilli paste, optional

Salt and freshly ground black pepper

Dumplings:

200g (1 ¾ cups) flour

7.5ml (1 ½ tsp) baking powder

Pinch of salt

75g butter or margarine, cut into blocks

A handful of chopped parsley

Dijon mustard or pesto

Method:

1. Place the roasted vegetables in a large pot. Pour over the stock and add the tomatoes, chickpeas and chilli paste if you are using. Season and bring to a simmer and cook for 15 minutes, adding extra stock if too thick.
2. To make the dumplings, sift the flour, baking powder and salt in a mixing bowl.
3. Rub the butter into the flour using your fingertips.
4. Add the parsley and mix through.
5. Add 125ml-175ml water to the flour mixture and with a round-bladed knife bring the dough together.
6. Knead lightly and roll out between 2 sheets of baking paper into a rectangular shape, about 3mm-4mm thick.
7. Spread top of the dough with mustard or pesto and roll up like a Swiss roll.
8. Using a sharp knife cut the roll in 3cm-wide pieces.
9. Place the dumplings around the edge of the soup, cover tightly with a lid and cook over a low simmer for 15 minutes. Don't be tempted to lift the lid.
10. Serve the soup in bowls with the dumplings on top.