Vegan Vege Dip
Description
Leftover roast veg made into a completely new dish… delish
Just about any vegetable will work with this.
We used leftover roasted vegetables that had been cut into chunks or sliced and individually spiced/herbed.
For example, we used cauliflower florets that had been roasted coated in curry powder, salted kale, chilli coated butternut pumpkin, smokey paprika on the capsicum.
There are many different combinations, this recipe is just the how-to and essentially a guide to using up leftovers to create something tasty.
So if you’re roasting some veg, make a little extra and keep to make this dip. Alternatively, if you’re making from scratch:
equal combinations of any vegetable, portioned onto a baking tray, overload each different vegetable with your favourite spice or herb combination,
preheat oven to 200 degrees Celsius,
Drizzle extra virgin olive oil over (drizzle.. do not overload)
Cook for up to 30 minutes or until ingredients are fully cooked.
Ingredients
| 4 c. mixed leftover roasted vegetables |
| E.G. |
| zucchini |
| capsicum |
| carrot |
| pumpkin |
| kale |
| cauliflower |
| broccoli/broccolini |
| yellow squash |
| herbs and spices such as: |
| turmeric |
| smoked paprika |
| mustard powder |
| curry powder |
| salt & pepper |
| cayenne pepper |
| ground cumin seeds |
| ground fennel seeds |
| ground coriander seeds |
| 1-2 tbsp. extra virgin olive oil |
Directions
- 1
- Place the vegetables and any additional spices you desire into the jug of bowl of a food processor.
- 2
- Pulse until a thick, chunky paste.
- 3
- If the mixture is still quite thick, drizzle in olive oil a little at a time and continue to pulse until the mixture reaches your desired consistency.
- 4
- Spoon into serving dishes and refrigerate until ready to serve.
- 5
- Serve with a homemade dukkah & ciabatta.
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