Скачать или смотреть Saving money doesn't = eating cardboard!

Budget conscious meals don’t need to compromise on flavour. Tui buying hearty veg that’s on special and laying it on a fibre-rich (and protein packed) purée!

Roasted cabbage
Half a cabbage, cut into wedges
Olive oil to coat
Salt & pepper

Bean puree
1 tin butter bins, cannellini etc (include some of the liquid from the tin)
2 tbsp nutritional yeast
1 clove minced garlic
1 tbsp miso paste
1 tbsp lemon zest (or to taste)
1 tbsp tahini
¼ cup lemon juice

Spiced Butter
1 tbsp butter
2 tsp miso
1 tsp togarashi spice
Chilli crisp and lemon zest to garnish

Cut cabbage into wedges, coat with olive oil and seasoning, and pop into a preheated oven (180 degrees). Cook for 20 - 30 minutes (depending on your oven, and how thick the cabbage wedges are).

Add puree ingredients to a blender and blend until smooth and creamy. Taste and adjust seasonings as you go.
In a separate bowl, mix together butter, miso and spice of choice until combined.

Once ready, spread puree onto a plate or shallow bowl, and place a wedge on top. Lightly brush each wedge with the spiced butter or dollop on top and allow to melt.

Garnish the wedges and puree with chilli crisp, lemon zest and extra togarashi seasoning. And eat!