In life, there is nothing I love more than a fridge stocked full of pre-prepared snacks and meals. Of course in the real world, getting my (sh) together and having a fridge that Yolanda Hadid would be proud of is really difficult. So when I see an opportunity to batch cook, I’m all in. Healthy snacking can, in theory, be relatively easy. Providing you have the time to dedicate to the task. So I wanted to share with you an easy win that I have been loving ever since I discovered the recipe, and I know you will too! Super easy to make, this vegan dip is a delicious snack to keep in the fridge.

This is sweet and smoky and perfect as a dip, or served on the side with just about anything! Serves 2-4.

INGREDIENTS
1 red pepper cut into strips
1 red onion sliced
1 large whole clove garlic
½ tsp smoked paprika (optional)
1 tsp balsamic vinegar
1 tbsp olive oil
½ tsp salt & pepper

METHOD
Mix all the ingredients together so everything is lightly coated with olive oil. Add more oil if needed.
Place into a shallow baking tin and roast at 180C for 25 mins.
Allow to cool slightly, then blend until smooth. Taste for seasoning and add more salt and pepper to your taste. The dip should be sweet, smoky and very tasty!

ABOUT THE RECIPE

This recipe is from Stem & Glory’s Louise Palmer-Masterton, founder of multiple award-winning restaurants Stem & Glory; hip and trendy but accessible plant-based restaurants, serving delicious gourmet vegan food from locally sourced ingredients. Stem & Glory also offers click-and-collect and local delivery in London and Cambridge. In addition, Stem & Glory offers a range of ready meals, finish at home pizzas, and recipe kits available for delivery across the UK.

Web: www.stemandglory.uk
Twitter: @stemandglory
Facebook: https://www.facebook.com/stemandglory/
Instagram: @stemandglory
LinkedIn

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