This tasty delight is perfect for aged care residents to try this month to coincide with Veganuary.
Originally starting in the UK, Veganuary encourages people to try a vegan diet during the month of January to help protect the environment, prevent animal suffering, and improve the health of millions of people. With participants from 209 countries taking part and more than 825 new vegan products and menus launched last year, Veganuary offers something for everyone.
More than 2% of Australians are now vegan and more than 2.5 million have a diet that is all or almost vegetarian. With this trend increasing each year, it's time to ensure you have vegan and vegetarian options on the menu.
Find more delicious vegan recipes in our #soupedup catering software.
Ingredients
Ingredients | Prep | Unit | Serve 30 | Allergens |
Chickpea Flour | | g | 550 | |
Almond Meal | | g | 40 | Peanut, Tree nuts |
Table Salt, Iodised | | g | 34 | |
Cajun Seasoning | | g | 85 | Soya |
Baking Powder | | g | 12 | |
Baking Soda | | g | 6 | |
Cauliflower | | kg | 1.5 | |
Onion, Brown | Small dice | g | 650 | |
Water | | l | 1.5 | |
Corn, Canned | | g | 240 | |
Capsicum, Red | Medium dice | g | 240 | |
Method
Stir the dry ingredients in a large bowl and set aside
Finely chop the onions and red capsicum
Use a food processer to bring the cauliflower to a rice like consistency
Add the onion, capsicum, corn, and cauliflower to the dry ingredients
The mixture should be thick and clumpy
Press the mixture into 8-inch cake tins, leaving the top rough for texture
Bake for 30 mins at 180c Serve hot or cold
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Recipe Disclaimer*
Please note, ingredient brands, equipment used, any changes to the recipe, serving suggestions and garnishes may alter a recipe’s texture type. The end product should always be tested on site to ensure suitability for a texture modified diet. When adopting the IDDSI framework, testing should be undertaken using IDDSI testing methods such as the IDDSI Spoon Tilt Test and IDDSI Fork Pressure Test.