Sauteed Veggies on Vegan Cheese Toast

SAUTEED VEGGIES ON VEGAN CHEESE TOAST Serves 2

INGREDIENTS:

1 cup (100g) baby carrots 1 red onion 2-3 cloves garlic drizzle of olive oi 40g (a small bunch) asparagus couple of handfuls of broccoli florets 1 cup (60g) button chestnut mushrooms 1/2 red pepper - stalk and seeds removed then roughly sliced or diced 1/4 cup (60ml) veg stock salt and pepper 60g New Roots Vegan Goat’s Cheese with Thyme and Lavender 4 slices thickly cut crusty bread

RECIPES BY THE COOK AND HIMPHOTOGRAPHY BY THE COOK AND HIM

INSTRUCTIONS:

1. Wash and remove any tough stalk from the baby carrots, put into a saucepan with boiling water and cook for 5 minutes until softened slightly. Drain and set aside.

2. Peel the onion and finely dice. Peel the garlic and crush then put into a large saute pan with the diced onion and a drizzle of olive oil.

3. Gently saute the onion and garlic, stirring frequently, for 1 minute then add the par-cooked carrots, the asparagus, broccoli, mushrooms, pepper and veg stock.

4. Cover the pan with a lid and gently bubble over a medium heat for a further 5 minutes.

5. Remove the lid, turn the heat up and bubble rapidly for just a minute to evaporate any excess liquid. Add a pinch each of salt and pepper and stir. 6. Turn the heat off and put the lid back on. 7. Toast your slices of bread, generously smear each piece with the goats cheese then top with the sautéed veggies.

8. Serve immediately and enjoy!