Vegan Sampler Bowl Recipe
Falafel, cauliflower, rotating stew, 3 dips, rice, salad & pita bread.
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Ingredients
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Falafel
Cauliflower
Rotating Stew
Dips
Rice
Salad
Pita Bread
Method
Falafel
- 1
Prepare Falafel Mixture
In a food processor, combine the chickpeas, parsley, garlic, cumin, coriander, baking powder, flour, and salt. Blend until a coarse mixture forms.
- 2
Shape Falafel
Form the mixture into small balls or patties, about the size of a golf ball.
- 3
Fry Falafel
Heat oil in a deep frying pan over medium-high heat. Fry the falafel balls in batches until golden brown, about 3-4 minutes on each side. Drain on paper towels.
Cauliflower
- 4
Prepare Cauliflower
Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil, paprika, and salt in a mixing bowl.
- 5
Roast Cauliflower
Spread the cauliflower on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Rotating Stew
- 6
- 7
Add Vegetables and Broth
Add the mixed vegetables, canned tomatoes, vegetable broth, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
Dips
- 8
Prepare Dips
You can buy store-bought hummus, tahini sauce, and guacamole or make them from scratch. Serve them in small bowls.
Rice
- 9
Cook Rice
In a saucepan, combine basmati rice, water, and salt. Bring to a boil, then cover and reduce heat to low. Cook for 15-20 minutes until water is absorbed and rice is tender.
Salad
- 10
Prepare Salad
In a large bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with olive oil, lemon juice, salt, and pepper. Toss to combine.
Pita Bread
- 11
Warm Pita Bread
Warm the pita bread in a toaster or oven before serving.
