Readers’ recipe swap: Veggie roast — theguardian.com

Growing up in a vegetarian household, I feel well placed to pick meat-free alternatives to Sunday roasts; in fact, the recipe testing for this week’s theme was perfectly timed with Mother’s Day, so the ultimate judge was also present. The whole roasted cauliflower spiced with smoked paprika and turmeric from TheWholeIngredient was brilliantly simple; perfect as a side dish for everyone or a main for two. Airinie Azhar-Konstantinidou’s butternut squash and chickpea roast (another vegan option) was flavoursome and hearty, and – unusually for a roast – had no nuts and only a handful of breadcrumbs. The potato and mushroom bake from Diane Kitchen included all the best components of Sunday lunch – including wine – while Sus Davy’s aubergine and cabbage rolls were light and delicately spiced.

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