Inspiring people to try vegan – Sweet Potato, Butternut Squash and Rosemary Wellington with Beetroot Mash
Whilst Sutton and Sons, a traditional chip shop in Hackney, has introduced an all-vegan battered fish made from banana blossom (the leaves of the hanging part of the banana plant), SQF have developed a Sweet Potato, Butternut Squash and Rosemary Wellington with Beetroot Mash recipe to celebrate Veganuary.
The recipe uses standard SQF products, and is a colourful, tasty inclusion on any vegan’s menu – even if just for January!
