Tag Archives: vegetables

Be a lean, mean, wood-fired, plant-powered machine!

(OR at the very least: cook brilliant vegetables)

It’s January. So if you’re anything like me you’re feeling ready to be a goodie post the ‘Season of Indulgence’. New year, new you etc… Luckily with Uuni this will not be or taste like a chore. Quite the opposite.  Wood-fired cooking allows ingredients to sing! Vegetables are no exception and are given an extra depth and subtle wood flavour that domestic ovens just aren’t capable of.

As the resident veg lover at Uuni HQ, I’m often asked for my favourite foods to fire up in Uuni. Here are my top 5 vegan/plant-based wood-fired dishes: (I’d love to know what yours are!)

1) Uunified Mexican veg (hello Taco Tuesday)
2) Wood-fired baby potatoes (excellent with garlic oil)
3) Spicy Sriracha tofu + aubergine, cashews (as seen on the salad above)
4) Grilled portobello mushroom burgers
5) Cauliflower steaks (they’re big right now and for good reason)

If you haven’t tried Uuni roasted veg yet then I implore you to jump aboard the plant-powered wagon and pronto!

Veganism is trending it seems.. so let’s bring our plant-based A-Game to the party.

What you’ll need:
A cast-iron sizzler pan
Veggies of your choice (favourites include baby carrots, mushrooms, asparagus, broccolini & sweet potato chips)
A splash of extra virgin olive oil
Salt and pepper to taste
Hot sauce or extra herbs (optional)

Wash and chop your vegetables into small pieces. Remember, the bigger the cut, the longer to cook! If you’re cooking a mix of veg, such as carrots, sweet potatoes and asparagus, add the asparagus half-way through to avoid over-cooking.

  • Pre-heat a sizzler pan for 1-2 minutes
  • Add chopped veg with a splash of oil and some seasoning
  • Roast in a hot Uuni for 1-2 minutes, turn and repeat. (Cooking times will vary, depending on type of veg and temperatures).
  • Serve on a salad with rice or Uuni-fied baked potatoes.

Of course… vegan pizzas are the bomb too so let your imagination go wild. Leave your favourite toppings for me below!

If you’re looking for even more plant-powered inspiration, check out Edulis Wild Wood. Lisa is a wild food specialist and foraging instructor based in Leeds, UK. When she’s not taking foraging classes you’ll find Lisa in the Uuni Community Facebook group, sharing her favourite outdoor cooking tips!


Don’t forget to leave your favourite vegan pizza toppings for me below!

Go Team Green

(Uuni Co-founder, CMO)

Uuni Roasted Vegetables [Christmas Recipe]

For our next winter recipe, we are going to show you the best technique to add roasted vegetables to your dinner table.

We all know how tight things can get in even the best of ovens whilst cooking that all-important Christmas dinner. It always starts out well enough, with the meat and potatoes happily roasting away in the oven.

But by the time you’re preparing the Yorkshire puddings, roasted veg and stuffing – tension is running high and baking trays can start to get a bit jumbled. Somebody might even suggest that you add the Yorkshire puddings to the oven at the end!

Don’t allow your roast dinner to be compromised in this way! Especially not if you have a shiny Uuni 2 in your garden ready to save the day. When the going gets tough, scoop those wood pellets and light up your Uuni.

Roasted Vegetables Recipe

Brussell sprouts
Parsnips, chopped
Carrots, chopped
Fresh rosemary
Salt and pepper to season
Olive oil for roasting

Par-boil your brussell sprouts, chopped parsnips and carrots on a medium heat for 8-10 minutes.
Drain, and drizzle with honey, and olive oil.
Empty your vegetables into a small pan that fits in your Uuni.
Now season your veg with rosemary, salt and pepper.
Put the tray into the hot Uuni and have your oven glove and spoon at the ready. Remove from the heat and rotate the vegetables often to keep an even colour.
Remove when veg is toasty brown.

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Pumpkin Salad with Aubergine [Roasted]

When we think about Halloween food it’s often all about the sweets and treats. When it all gets a bit too much, how about balancing out with a hearty pumpkin salad?

Pumpkin Salad with Aubergine Recipe

175g pumpkin
1 small aubergine
1 chopped red onion
1 chopped red pepper
Baby leaf spinach
Pumpkin seeds
Balsamic vinegar

Chop your pumpkin, aubergine, red onion and red pepper and put them onto a baking tray.
Season and drizzle the ingredients with olive oil and put them into the hot Uuni.
Cook for approx 3 minutes, until the ingredients are golden brown.
Remove from the heat and drizzle with a couple of teaspoons of honey, followed by a splash of balsamic vinegar.
Serve on top of a bed of baby leaf spinach and sprinkle with pumpkin seeds. Or alternatively put the ingredients into tortilla wraps or pittas for the ultimate sandwich.

Don’t forget to see all our recipes and to share a photo!
Tag #uuni or #uunified via InstagramTwitter or Facebook

Looking for more Uuni inspiration? Join the UUNI COMMUNITY Facebook group for sharing tips and recipes.