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Quick Vegan Lockdown Recipe

This quick vegan lockdown recipe is the perfect family friendly

dinner without to many dishes to wash up at the end! Roasted Veggies with Crispy Chickpeas, Toasted Nuts & Tahini Mayo is vegan, gluten-free is the perfect recipe for while we are in lockdown as you can utilise any vegetables and nuts you have on hand. It is nutritious and delicious with chickpeas, nuts and tahini for protein and many other essential minerals along with your five servings of vegetables to maintain a healthy body.

It is important that you cut all the vegetables into the same sized pieces so they cook at the same time. I just give my vegetables a scrub to remove dirt, it helps to retain nutrients and time. If you have more people in the house, a rough measure is one vegetable per adult and half for a child, depending on what you have around and what are peoples favourites! If you have raw nut’s there are instructions within the recipe to roast these, but if you have roasted salted nuts just add them to the top at the end.


~New Recipe~

Vegan | Gluten-free

Serves 4–6

Gather your ingredients and pre-heat the oven to 200°C. Measure:

2 T rice bran or any neutral oil

Into a large roasting pan and put into the oven while it is heating.

Meanwhile prepare the following vegetables chopped into bite sized pieces:

4 potatoes

4 carrots

2 kumara

2 beetroot

2 parsnips

1 broccoli

1 cauliflower

Put the root vegetables in a large bowl and toss together with:

2 T olive oil

3 T fresh rosemary, roughly chopped

1 tsp salt

1/4 tsp cracked black pepper

Remove the hot pan from the oven and carefully transfer the seasoned vegetables and roast for 45 minutes to 1 hour, turning a couple of times during cooking.

Meanwhile add the broccoli and cauliflower to the seasoning bowl with an additional 2 T olive oil and toss to coat. These will be added towards the end of cooking.

Then drain:

1 x 400g can or home cooked chickpeas

Rinse and pour onto a dry tea towel or paper towel to remove moisture then make the tahini mayo. After 30 minutes or so, add the broccoli and cauliflower to the roasting pan and cook for a further 10 minutes. Add the chickpeas and:

1 c mixed nuts, raw

1 tsp smoked sweet paprika or cumin powder

½ tsp salt

¼ tsp cracked black pepper

2 T olive or neutral oil

To the bowl and toss to coat. Pour into another roasting pan or ovenproof dish and add to the oven. Cook for 10 minutes, giving it a mix after five minutes.

To finish the dish, prepare:

1/2 c parsley, coriander or Edible Lawn Weeds (search in tags for more info), roughly chopped

½ c olives, sliced (optional)

Remove the roasting pans from the oven and tip the chickpea and nut mix on top of the other roasted vegetables, scatter over the parsley and olives, drizzle liberally with the tahini mayo and serve.


This makes enough mayo for two or three servings. It is also delicious as a dip, in a wrap or as a dressing.

Makes 1 cup (250ml)

Gather your ingredients and prepare the following into a food processor or bowl:

1/4 c tahini

1/4 c plain yoghurt, dairy or alternative

1 clove garlic, crushed

zest and juice of 2 lemons

2 tsp pomegranate molasses (optional)

1/4 c extra virgin olive oil

1/4 tsp Himalayan sea salt

a few cracks of black pepper

Whizz or mix together well until smooth. Store in a covered jar in the fridge, it will thicken in the fridge also.

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