10-Minute Veggie Egg Fried Rice
The best way to use leftover rice: golden, garlicky fried rice with crispy edges, peas, eggs and spring onions. Faster than a takeaway.
Under 30 min
Charred Cabbage with Lentil Romesco
Deeply browned cabbage wedges over lentils with a smoky almond-pepper sauce.
Vegetarian
Vegan Gluten-free (0 ratings)
Prep20 min
Cook35 min
Total55 min
Serves4
DifficultyMedium
Deeply browned cabbage wedges over lentils with a smoky almond-pepper sauce. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.
Method
- Brush cabbage with oil and roast at 230°C (210°C fan) for 30–35 minutes, turning once.
- Blend peppers, almonds, garlic, vinegar, paprika and remaining oil into a textured sauce.
- Warm lentils with a splash of water and seasoning.
- Spoon lentils and romesco onto plates and top with cabbage.
- Finish with parsley.
💡 VeggieTip notes
- Keep the cabbage core attached so wedges hold together.
- Romesco keeps for 5 days refrigerated.
Nutrition (per serving, approx.)
367kcal
16g protein
40g carbs
18g fat
14g fibre
Values are estimates and will vary with brands and portion sizes.