{"id":869,"date":"2020-06-09T16:30:20","date_gmt":"2020-06-09T04:30:20","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/leftover-roasted-vegetable-chaat\/"},"modified":"2023-08-07T14:39:17","modified_gmt":"2023-08-07T02:39:17","slug":"leftover-roasted-vegetable-chaat","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/06\/09\/leftover-roasted-vegetable-chaat\/","title":{"rendered":"Leftover Roasted Vegetable Chaat with Creamy Mint Sauce & Sweet Tamarind Chutney"},"content":{"rendered":"
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Leftover Roasted Vegetable Chaat with Creamy Mint Sauce & Sweet Tamarind Chutney<\/h2>\n
This recipe is really special.\u00a0<\/strong>Learn how to make a creamy, mayo-like Creamy Mint Sauce\u00a0using aquafaba! We'll also teach you how to make a tangy Tamarind Chutney from scratch with just a handful of ingredients in 10 minutes. Yum!<\/span><\/div>\n <\/div>\n \n
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Servings <\/span>2<\/span><\/div>\n \n <\/div>\n \n
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Ingredients<\/h3>

Chaat<\/h4>
  • 600g<\/span> leftover roasted veggies <\/span> about 4 cups worth, *see tip #1 <\/span><\/li>
  • \u00bd<\/span> red onion<\/span> thinly sliced<\/span><\/li>
  • 2<\/span> tsp<\/span> ginger<\/span> minced<\/span><\/li>
  • \u00bd<\/span> red chilli<\/span> thinly sliced<\/span><\/li>
  • \u00bc<\/span> tsp each<\/span> garam masala, ground turmeric, sweet paprika, cumin seeds and coriander seeds<\/span><\/li>
  • 3<\/span> Tbsp<\/span> tamarind chutney<\/span> recipe below, or store-bought tamarind chutney<\/span><\/li>
  • 3<\/span> Tbsp<\/span> creamy mint sauce<\/span> recipe below, or coconut yoghurt<\/span><\/li><\/ul><\/div>

    To Serve<\/h4>
    • 1<\/span> handful<\/span> crispy chickpea snacks<\/span> such as 'The Happy Co' crispy chickpeas<\/span><\/li>
    • 1<\/span> bunch<\/span> coriander<\/span> leaves picked<\/span><\/li>
    • 50g<\/span> pomegranate arils<\/span> optional<\/span><\/li><\/ul><\/div>

      Sweet Tamarind Chutney<\/h4>
      • 1<\/span> clove<\/span> garlic<\/span> minced<\/span><\/li>
      • 1<\/span> tsp<\/span> ginger<\/span> minced<\/span><\/li>
      • 3<\/span> Tbsp<\/span> tamarind paste<\/span><\/li>
      • 3<\/span> Tbsp<\/span> brown sugar<\/span><\/li>
      • Juice of 1 orange<\/span> about \u2154 cups worth of juice<\/span><\/li>
      • 1<\/span> Tbsp<\/span> soy sauce<\/span><\/li>
      • \u00bd<\/span> Tbsp<\/span> rice wine vinegar<\/span><\/li>
      • \u00bc<\/span> tsp<\/span> garam masala<\/span><\/li><\/ul><\/div>

        Creamy Mint Sauce<\/h4>
        • \u00bc<\/span> cup<\/span> aquafaba (the brine in a can of chickpeas)<\/span> *see tip #2<\/span><\/li>
        • 1<\/span> bunch<\/span> mint<\/span> roughly chopped<\/span><\/li>
        • 1<\/span> clove<\/span> garlic<\/span> roughly chopped<\/span><\/li>
        • 1<\/span> tsp<\/span> rice wine vinegar<\/span><\/li>
        • \u00bc<\/span> cup<\/span> neutral oil<\/span> such as sunflower oil<\/span><\/li>
        • \u00bc<\/span> cup<\/span> coconut yoghurt<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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          Instructions<\/h3>
          • Prep tamarind chutney and creamy mint sauce (if using).<\/span><\/div><\/li>
          • Lightly smash the roasted veggies in a bowl. Add the onion, ginger, chilli and a pinch of salt and toss to combine. Heat a generous drizzle of oil in a large fry-pan on medium-high heat. Cook veggie mixture, undisturbed, for 5 minutes. Stir veggies, add spices to pan and cook for a further 4-5 minutes, until veggies are golden all over. Season to taste. Drizzle over the tamarind chutney and creamy mint sauce.<\/span><\/div><\/li>
          • Serve chaat topped with crispy chickpeas, coriander and pomegranate. <\/span><\/div><\/li><\/ul><\/div>

            Sweet Tamarind Chutney<\/h4>
            • Combine all tamarind chutney ingredients together in a small pot and bring to a simmer. Once simmering, reduce heat to low and cook for 8-10 minutes, until reduced and thickened. Season to taste. <\/span><\/div><\/li><\/ul><\/div>

              Creamy Mint Sauce<\/h4>
              • Place the aquafaba, mint, garlic, vinegar and \u00bc tsp salt into a bowl. Using a stick blender, slowly pour in the oil with the motor running (the mixture should emulsify and have a mayo-like consistency). Once all the oil has been added, add the coconut yoghurt and blitz again until combined. Season to taste with salt and pepper.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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                Notes<\/h3>
                Tip #1:\u00a0<\/strong>This recipe is a good way to use up leftover roasted vegetables and prevent them from going to waste. Any kind of cooked potato or root vegetable will also work well. Otherwise, simply roast some chopped root veggies until golden and tender to use as the base if you don’t have any leftovers.\u00a0<\/span>
                <\/div>\nTip #2:\u00a0<\/strong>Aquafaba is the liquid brine that comes in a can of legumes, which can act as an emulsifier or even be whipped to substitute for egg whites. Before draining and rinsing your legumes, reserve the brine and use it to make vegan mayo, vegan meringues and creamy vegan sauces.<\/span><\/div><\/div>\n \n
                \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":15792,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2384,2374,2380],"tags":[1805,1806,1794,1795,1807],"class_list":["post-869","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-lunch","category-recipes","category-veggie-plant-based","tag-chaat","tag-leftovers","tag-plant-based","tag-vegan","tag-vegetables","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/869","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=869"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/869\/revisions"}],"predecessor-version":[{"id":15941,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/869\/revisions\/15941"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15792"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}