Easy Vegan Recipes

Chargrilled vegetables with green pesto-vegan and full with umami

One of the best items in my kitchen is the iron skillet.The pan gives to the vegetables an instant umami (Japanese, literally ‘deliciousness’).Its one of my secrets in creating a wonderful tasting vegetable dishes. 


Thank you @tescofood for embracing local. As they say local is greener than organic. I am all for it. #sponsored #eatlocal #eatfresh #feelamazing

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A few weeks ago I was offered by Tesco to try some of their new farm range items. The 7 farms offer a variety of produce at a very great value price.There is great choice including celery, beetroot,peppers, mushrooms and spinach. Of course I got all of them.:-)

 Chargrilled vegetables are amazing, done in some olive oil and lemon. If you are being super healthy you can cook them in lemon juice and garlic and add the olive oil just before serving. Either way they taste fantastic.Using the iron skillet will boost your iron intake and I highly recommend you investing in one of those pans.

 I am sharing one of the easiest recipes, that I love and cook almost weekly.It takes about 20 minutes to prepare and you get a rich nutricious meal, which is also very versatile and great to share and enjoy at a dinner party,too.


Here is what you need 

  • 12 pita breads
  • 4 peppers-cut into thick strips
  • 12 medium size mushrooms, cut into thick strips
  • 1 medium size sweet onion cut into rings
  • 1 courgette cut into rings 

For the dressing/marinate

  • olive oil
  • juice of 3-4 lemons/or more if they are small
  • 4 cloves of garlic-crushed
  • pinch of oregano
  • pinch of salt and black pepper to taste  

For the raw spinach pesto

  • a bag of spinach
  • big bunch of fresh basil
  • 2 cloves of garlic
  • 1-2 spoonfuls of lemon juice
  • olive oil
  • a handful of soaked cashew nuts or walnuts

Your first step is to chop all the vegetables and season them by mixing them all together in a large bowl.Once they are done heat your griddle and start cooking them by turning occasionally. You will see the nice iron lines showing pretty quickly. Once they are done drizzle a generous amount of lemon juice and some olive oil onto the pita bread and cook them on the griddle as well. They will taste amazing as all the flavours from the vegetables are still in the pan and by cooking your pita there afterwards you are making sure every bit of umami stays with you to enjoy. 

You can replace the pita bread with flat bread, tortilla wrap or any other kind of bread you like. The vegetables are also very nice with rice and hummus or served with boiled baby potatoes. They also make an amazing antipasti kept in a fridge in a nice dressing of olive oil, capers and oregano. You can also use they to make a pasta dish and serve them hot or cold. 

To make the pesto simply add all the ingredients into a food processor and blitz until runny or until you like the consistency. Normally takes up to 2 minutes but each blender may vary. 

To serve cut each pita in the middle and generously spread some pesto.Then stuff it with the vegetables. Add some fresh tomatoes pour some more pesto and enjoy.

This is a truly tasty combination and I hope you get a chance to try it. Feel free to adjust the amount of garlic or lemon you use.I like very strong pungent flavours but for the plain eaters out there a milder version of the dish might be better.

Thank you once again for stopping by,

Talk soon.

Eat well, sleep well and hug harder.


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