Amy's Rosy Life is a blog about plantbased food, lifestyle, travel, fashion and style

edited by Amy Rose


Part of The Tribe

Since changing to a plant based diet I have found preparing lunches/dinners that my husband can enjoy as much as me to be a challenge.

Last year I went along to Alexandra Palace to a vegan food festival where I came across a stand selling a homemade marinade/dipping sauce called Zims Tribe.

It's a tomato and chilli based sauce that kind of explodes in your mouth leaving a sweet but rich earthy, almost meaty flavour. It comes in 4 heats, mild, medium, hot and they've just added extra hot.

I was taken aback after speaking to Janine the owner who told me the background to this sauce. It's all homemade in their kitchen and has been in production since 2016. It's a West African recipe that Janine's husband Andrew has tweaked. Glorious.

And best of all it's gluten, dairy and sugar free and of course, vegan!! Hurrah

Here I have used mine on cauliflower florets baked in the oven so they are tender and juicy and taste and feel like roast potatoes.

Recipe: for 2-4 people

1 medium/large raw cauliflower
3 table spoons of Zims Tribe saucy marinade (in which ever heat you desire)
1 table spoon of olive oil (or what ever oil you prefer)
1 pinch salt


Preheat the oven to 210 degree (200 degrees with a fan oven)
Cut or break the cauliflower into bite sized florets and wash with water
Pat dry
Pour the oil in to a baking tray and add the cauliflower, tossing the florets around to ensure they are coated in the oil
Spoon over Zims Tribe marinade and give a slight stir to coat most of the florets
Place the baking tray in the middle shelf for 25 - 30 minutes - checking every so often they don't burn - turn if they start catching.
When you take them out of the oven, make sure the florets are soft and sprinkle over a pinch of salt to taste.

This coated cauliflower goes well with a warm salad, or as a side dish - or allow to cool then drizzle with tahini and pomegranate gems for an on the go lunch

I also serve mine as a meat alternative to a Sunday Roast and for my husband I add it to some chicken before roasting in the oven.

This is a versatile sauce so can also be used as a dip with tortilla crisps or toasted pitta breads

So good even my husband craves more!

AR x

*not sponsored - I just LOVE this product*

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