I try to eat vegan several times a week. Earlier this year, I embraced a full time vegan diet for just over a month and felt amazing as a result.
My energy levels were boosted, my mood elevated and my skin glowed!
Nowadays, around half my diet is vegan and yes I do eat meat too but not red meat (and grassfed and organic where possible) but I limit dairy, and it really isn’t as hard as you might think.
Veggies are your friends, folks!
One of my favourites is this super healthy vegetable stack drizzled with garlic, lemon and coriander oil. Whether you’re vegan or not, I know you will love it.
Vegetable Stack With Garlic, Lemon & Coriander Oil
Ingredients (serves 2)
For the vegetable stack
- 1 sweet potato (sliced width ways)
- 1 red onion (sliced)
- 1 red tomato (sliced)
For the garlic, coriander and lemon oil
- 150 ml virgin olive oil
- Handful of fresh coriander, both leaves and stalks chopped finely
- Juice of 1 lemon
- Salt and pepper to season
Garnish (to eat)
- 2 Garlic heads, top chopped off.
Pre-heat your oven to 200°c.
For the dressing, mix the oil, coriander and lemon juice together in a bowl.
Place your sweet potato, onions, tomato and heads of garlic on a foil-covered baking tray, drizzle with around half of the oil and season with salt and pepper to taste.
Roast in the oven for around 30-40 minutes until the vegetables are tender.
Remove from the oven and stack on your plate. Garnish with the roasted garlic that will taste sweet not bitten once out of the oven.
Drizzle the remaining oil over the tower.