use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Fondue with Grilled Vegetables

This Fondue with Grilled Vegetables is just hard to resist! Share with your friends and family & enjoy the perfect melt of our Epic Cheddar flavour block!

  • prep timeCooking time10 minutes
  • preparation timePrep time20 minutes
  • servingsServings6 portions
veganuary recipes
recipe image Fondue with Grilled Vegetables
  • 1 pack Violife epic cheddar flavour block, grated
  • 1 tsp cornstarch
  • 2 tbsp coconut oil
  • 1 tbsp shallot chopped
  • 2 cloves garlic chopped
  • 100 ml white wine
  • 1/4 tsp chilli powder
  • 1/4 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1 tsp thyme leaves to serve
  • 1 French baguette sliced
  • 500 g baby potatoes halved
  • 1 red apple sliced
  • green grapes and black grapes
  • 1 bunch asparagus
  • 2 red onions quartered
  • 3 tbsp extra virgin olive oil
  • rosemary
  • thyme
  • salt
  • freshly ground black pepper to taste
  1. In a big bowl mix the onions, asparagus and potatoes in olive oil, rosemary, thyme, salt and pepper. Toast the baguette slices, wash and dry the fruits.
  2. In a medium saucepan add the shallot and garlic with the coconut oil and fry until soft. Add the wine and simmer.
  3. In a small bowl add the grated Violife Cheddar Flavour Block with the cornstarch, chili powder, paprika and cayenne pepper and stir. Add the Violife mixture slowly to the saucepan and stir constantly until melted.
  4. Meanwhile, grill vegetables for 5-10 minutes until lightly charred.
  5. Serve the fondue in a fondue pot to keep warm, side with the roasted vegetables, bread and fruits and sprinkle with paprika and thyme to garnish.