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by Holly T.

March 17, 2023


📣 PSA: This Sunday is Mother’s Day! 💐

Are you looking for the perfect Mother’s Day recipe to make this Sunday? Why not try this delicious dish from Feeding Speedy using Minor Figures oat m*lk? 

Plus, it’s a fully vegan recipe as Minor Figures is a Bcorp and vegan brand 🌱 You can grab their oat m*lk for 75% OFF on the GreenJinn app, plus a few of the other ingredients to save money on this recipe!

Check out the ingredients and recipe below and let us know in the comments how yours turns out!👇

You can also head to our social @greenjinnapp to see a video of the recipe being made!

Takes 50 minutes, enough for 4


3 aubergines

A small pot of harissa paste

2 tins of chickpeas, drained

1 garlic bulb

3 red peppers

A handful of fresh mint

300ml Minor Figures oat milk

200g polenta

250ml vegetable stock

1 lemon

Salt and pepper 

Olive oil 

A handful of macadamia nuts (optional)   


1️⃣ Preheat your oven to 200°C. 

2️⃣ For the traybake, trim the tops off the aubergines and cut each aubergine into 4 long wedges. Deseed and slice your red peppers into long strips. Lay everything on a large baking tray, along with a garlic bulb. 

3️⃣ Mix 3 tablespoons of harissa paste with 5 tbsp olive oil and some salt and pepper. Drizzle over everything and roast for 25 mins. 

4️⃣ Remove the garlic bulb and add the chickpeas to the tray. Roast for a final 10 mins.

5️⃣ For the oat milk polenta, put a saucepan on a medium heat. Add the vegetable stock and oat milk, and bring to a gentle simmer. Turn the heat down and add the polenta while whisking to prevent lumps. Season with a pinch of salt and cook gently for 5-10 minutes, mixing all the time, until smooth. Switch off the heat, add a good glug of olive oil, and set aside for a few moments while you finish the traybake.

6️⃣ Squeeze the roasted garlic cloves from their papery skins and mix through the veg. Grate over the zest of one lemon and all its juice. Taste and adjust the seasoning.

7️⃣ Finish the traybake with a scattering of freshly picked mint and macadamia nuts. Serve up with a big dollop of oat milk polenta.