Well here’s something a little bit different for some bright pink Veganuary inspiration! This was one of those fridge-raid suppers which went a little crazy, but tasted so good I thought I would share the idea with you. What was in the fridge? A pack of pre-cooked beetroots, (lazy I know, but very handy!), half a red cabbage, and a head of broccoli.
I blitzed the beetroot and coconut milk in my trusty Optimum 9200A super-blender, (they are having an amazing January sale at the moment if you’re in the market for a high-speed blender!), then added it to some shredded red cabbage, broccoli and quinoa and simmered gently.
Inspiration came from some lovely beetroot & coconut stew we were served up by BOL Foods at last year’s Food Blogger Connect conference – it was a freezing cold day, and their gorgeously pink hotpot with brown rice, courgette, kale and pumpkin seeds really hit the spot!
Quinoa, beetroot and broccoli are all considered ‘superfoods’, and red cabbage probably ain’t bad for you either, so this is a really creamy and filling supper that I think you can quite happily wolf down a fairly large portion of without guilt!
This also went down a treat with my 2-year-old – I called it ‘pink stew’ and that seemed to do the trick!
- 4 pre-cooked beetroot
- 400g tin coconut milk
- 2 tsp vegetable stock powder (or 1 stock cube)
- 2 tbsp sunflower or rapeseed oil
- 1 red onion, peeled and finely sliced
- 2 cloves garlic, peeled and crushed
- 1cm fresh ginger, peeled and grated
- a quarter of a red cabbage, very finely sliced
- half a head of broccoli, cut into florets
- 100g quinoa
- In a blender or food processor, pour in the coconut milk then refill the tin with water and add this too. Add the beetroots and stock powder, then blitz everything together to create a very bright pink sauce.
- In a large saucepan or casserole dish, heat the oil, then gently fry the onion, garlic, ginger and red cabbage for 4-5 minutes until softened.
- Add the broccoli, quinoa, and your bright pink sauce, bring to the boil then cover and reduce to a very gentle simmer for 20 minutes until the quinoa and broccoli are cooked through. Taste and add salt if required.
- I served mine sprinkled with flaked almonds.
Enjoy! And don’t forget to follow my journey through Veganuary on Instagram, to find out #WhatVegansEat !
Here are a few recipes from blogging friends if you’re looking for more beetrooty inspiration.
- Bintu’s Thai Coconut Beetroot Soup from Recipes from a Pantry
- Helen’s Healthy Green Beetroot Smoothie from Fuss Free Flavours
- Kate’s Beet Nut Butter Cups from Veggie Desserts
- Laura’s Beetroot & Dill Soup from Knead Whine
- Claire’s Purple Power Juice from Foodie Quine
- Helen’s Beetroot Salad with Pomegranate from Family Friends Food
- Elizabeth’s Carrot, Beetroot & Ginger Juice Pulp Cake from Elizabeth’s Kitchen Diary
- Janie’s Watercress, Beetroot & Quail’s Egg Salad from The Hedge Combers
- Jac’s Beetroot, Rocket & Feta Fritters from Tinned Tomatoes
- Choclette’s Beetroot, Carrot & Goat’s Cheese Muffins from Tin & Thyme
- Laura’s Shocking Pink Pasta from Knead Whine
- Janice’s Baked Beetroot with Local Honey & Thyme from Farmersgirl Kitchen
- Helen’s Fragrant Beetroot Risotto from Family Friends Food
- Jac’s Falafel, Beetroot & Goat’s Cheese Wraps from TInned Tomatoes
- Nadia’s Beetroot Feta Salad from Nadia’s Healthy Kitchen
- Sarah’s Just Beet It Brownies from From Plate to Pen