Indian Spiced Carrots
Spiced carrots and crispy chickpeas roasted with tandoori spices and maple syrup, topped with a vegan whipped feta made from tofu, oat milk, and vegan parmesan, finished with a zesty lemon-herb dressing - a delightful fusion of Indian flavours and vegan creativity!
Serves: 2
50 minutes
Cook time
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Ingredients
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### Ingredients:
- 0.86 carrots
- 1 can of chickpeas
- 1 clove garlic
- 1 tbsp olive oil
- 1 tbsp tandoori spice
- 1 tsp garam masala
- 1 tsp cumin
- 1 tbsp maple syrup
- Sea salt and pepper
- 1 bunch coriander
- Juice of half a lemon
- 1 tbsp olive oil
- 1 block firm tofu
- 0.5 cup oat milk
- 0.5 cup vegan parmesan or nutritional yeast
- 2 tbsp neutral-tasting oil
- Salt and pepper
- 1 tbsp dill
### For the Vegan Whipped Feta:
1. **Carrots:** Peel and chop into batons, season with tandoori spice, oil, salt, and pepper, then roast for 15 minutes at 190°C.
2. **Vegan Whipped Feta:** Blend firm tofu, oat milk, lemon juice, vegan parmesan/nutritional yeast, oil, salt, pepper, and dill until smooth.
3. **Chickpeas:** Add maple syrup to the roasted carrots, then add chickpeas to the tray and roast for another 15-20 minutes.
4. **Carrot Peel:** Fry carrot peel and garlic in oil and tandoori spice.
5. **Herby Dressing:** Mix chopped coriander, lemon juice, salt, and oil.
6. **Serve:** Plate the vegan feta whip, top with spiced carrots, fried carrot peel, garlic, and herby dressing. Enjoy!
🔄Sam Jones's Suggested Substitutes
Tofu Silken Tofu
Oat Milk Almond Milk
Vegan Parmesan/Nutritional Yeast Cashew Parmesan
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