Veganuary Recipe: Charred Vegetable and Coconut Fajitas from Gonzey
It’s time to say hello to plant-based power as it’s the month of Veganuary. Eating plant-based food not only benefits your health, but also the health of our planet. Getting involved in Veganuary is a great way to make a difference to the environment – one delicious dish at a time.
If you’re looking for mouth-watering dinner ideas to help you on your Veganuary journey, then look no further as premium outdoor oven brand, Gozney.
Ingredients
- ½ cauliflower, roughly chopped
- ½ red pepper, sliced
- ½ green pepper, sliced
- 1 red onion, sliced
- 175g coconut milk
- 1 lime
- 375g plain flour
- 2 tsp baking powder
- 1 tsp salt
- 2 tbsp olive oil
- 225g coconut milk
- 2 ½ tbsp ground cumin
- 2 tbsp smoked paprika
- 2 tsp turmeric
- 1 tsp garlic powder
- 2 tsp salt
Method
Mix together the dough ingredients and knead for 5 minutes to form a smooth dough. Pop into a bowl, cover with clingfilm and set to one side to rest to 30 minutes.
Put the cauliflower in one bowl and the onions and peppers in a separate bowl. Mix together the spice ingredients and add 2 tbsp to the cauliflower bowl and 1 tbsp to the onions and peppers, tossing both with 2 tbsp of olive oil.
Separate the dough into 80-85g pieces and roll into rough circles. Working one at a time, cook the wraps in Roccbox for between 20 and 30 seconds, rotating halfway through. Pile the wraps up on a plate and cover with a clean tea towel until required.
Heat a cast iron pan in Roccbox and add the cauliflower. Cook for 2-3 minutes, then add the onions and peppers and cook for a further 1-2 minutes.
Squeeze the remaining lime juice into the remaining coconut milk and pop into a separate serving bowl. Serve everything at the table with a few sliced chilli’s and let everyone get stuck in building their fajitas!
