Gosh!

Hands up if you’re vegan. 🙋🏼‍♀️🙋🏾‍♂️The latest figures show that there are an estimated 3.5 million vegans in the UK (that’s around seven percent of the population), which is an increase of a massive 546% since 2016. Even if you’re if you’re not vegan, I’ll bet that you know someone who is.

Eating fewer animal products is a very popular choice and more people are choosing to ditch the meat a few times a week. Did you know that more than a quarter of all evening meals in the UK are vegan or vegetarian? Once upon a time, convenience food was a bit of a no-go area for plant-eaters, but now we’re spoiled for choice.

There are tempting treats galore for your shopping trolley, but my favourite range has to be Gosh! for its creative approach to flavours. When given the choice between sweet pumpkin and chilli bites, beetroot burgers or butternut, tomato and basil sausages (and that’s just three of their products), what’s a girl to do?

Well, I’m in luck. I’m really pleased to be working as an ambassador for Gosh! which means that I get to try lots of their gorgeous goodies and use them to create easy recipes for you to enjoy.

I’ll be sharing plenty of delicious dishes this summer, but first up is this easy salad which goes just perfectly with Gosh! Moroccan spiced koftas. These veggie ‘meatballs’ are made with chickpeas, red pepper and apricot so they’re full of flavour – and protein, too. When served with this light but zesty salad, it’s the perfect meal for a summer evening. And because all Gosh! products are naturally free-from, this is fully vegan, gluten-free and nut-free, so that everyone can have a taste!

Moroccan spiced koftas with roasted broccoli, quinoa and orange
Moroccan spiced koftas with roasted broccoli, quinoa and orange

 

Moroccan spiced koftas with roasted broccoli, quinoa and orange

(Serves 2-3)

 

Ingredients

1 packet Gosh! Moroccan spiced koftas

1 head broccoli, broken into florets

200g quinoa, rinsed and drained

3-4 handfuls spinach

2 red or green peppers, cut into medium-sized chunks

A punnet of cherry tomatoes, halved

Half a cucumber, diced

1 orange, divided into segments and chopped

A large handful of flat leaf parsley

The juice of 2 lemons

2 tbsp extra virgin olive oil

5-6 tbsp tahini (optional)

2 tsp sumac (optional)

Salt and pepper

 

Preheat the oven to 200C. Bring a pan of salted water to the boil, then add the quinoa and cook over a medium heat for 15-20 minutes. Meanwhile, in a large oven dish, spread out the broccoli florets and peppers and pour over half the lemon juice and the sumac, if using. Season with salt and pepper and place in the oven for 10-15 minutes. Remove from the oven, add the koftas and cook for another 10 minutes.

When the quinoa is cooked, drain and set aside. In a large bowl, massage the spinach leaves with half of the remainder of the lemon juice, a little oil and some salt. Add lemon juice and olive oil to the quinoa and stir, then add the cucumber, tomatoes, orange and parsley. Add this mixture to the spinach leaves with the roasted broccoli and peppers. Divide between plates and serve with the koftas. Drizzle over some tahini, if you like.

 

 

 

 

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