Prep Time: 5 Minutes | Cook Time: 5 Minutes | Serves 2 as a side
John says: Making this delicious plant-focused carrot side dish is quick and packed full of umami flavour from the marmite & cheese. These carrots are a must-have on any table.
Tips and tricks: We used XO Marmite (XO stands for extra old!) to supercharge the umami, but any marmite or other brand of yeast extract will do. A jar of marmite (no matter how old) can usually be dug out of the back of a cupboard in any British kitchen, and is a great way to add meaty umami to plant-based dishes.
We used Violife Prosciano vegan cheese – a vegan parmesan substitute – but again, you can swap out for any vegan hard cheese you like, or even parmesan itself if you’re not fully vegan.
The herb oil in this recipe gives it a great pop of colour and freshness, plus makes your finished dish look professionally done. We’ve added in a bonus recipe to make your own below – it’s easier than you think!
Ingredients:
- 8 carrots
- 1 tbsp neutral oil
- 1 marmite
- 1 tbsp vegan butter
- 1 tbsp herb oil*
- 30g grated vegan hard cheese
- 5g chopped chives
- Pepper
Directions:
Bring a pan of water to the boil, drop in your carrots and cook for 1 minute, then cool immediately in ice cold water.
Warm your oil in a frying pan over a medium heat, dry your carrots and toss them in the oil until they get a bit of colour. Add your butter and marmite into the pan and keep tossing to coat the carrots.
Once glazed, remove your carrots, season with black pepper and spoon onto a plate. Add the herb oil, grated cheese and garnish with chopped chives.
It’s that simple!