HAPPY New Yr, everybody! As after each festive interval, I believe we’re all feeling slightly sluggish and in want of some veggies.
A few of you might be embarking on Veganuary, so this week I’m bringing you two vegan recipes that style scrumptious and can fill you up with a lot of goodness.
The Batch Girl shares two tasty vegan recipesCredit score: Ryan Ball
Many individuals assume that vegan meals is tasteless and boring, however I’m right here to point out you that it isn’t.
My vegan spag bol and Mediterranean casserole might be cooked and frozen for everytime you want a fast, wholesome meal.
This casserole is simple to freeze and might be whipped up in lower than half an hour
Prep time: 5 minutes
Cooking time: 25 minutes
You want:
- 500g new or child potatoes, washed and lower into bite-sized items
- 12 vegan sausages
- 2 tbsp olive oil
- 115g frozen pre-diced onions
- 140g frozen sliced mushrooms
- 1 tsp frozen pre-chopped garlic or garlic puree
- 1 x 400g tin cherry tomatoes
- 1 x 500g carton passata
- 1 tbsp dried combined Italian herbs
- 60g pitted black olives
Methodology:
- First put the potatoes on to boil in a big saucepan of chilly water. Convey to the boil and prepare dinner for 10 minutes (they are often barely undercooked as they’ll prepare dinner additional within the stew).
- Preheat your oven to 180C/160C fan/gasoline mark 4. Prepare dinner the sausages on a baking tray within the oven for 12 minutes.
- In the meantime, fry the onions and mushrooms with the garlic within the olive oil till smooth in a big deep-sided frying pan. Add the tinned tomatoes and passata with the herbs and stir nicely. As soon as the potatoes are cooked, drain them and add to the sauce.
- As soon as the sausages are cooked, chop into bite-sized items and add to the sauce.
- Add the olives, combine nicely and simmer for an additional 2 minutes, and season to style.
Able to Freeze: As soon as cooled, batch up and freeze in sealed labelled freezer baggage, freeze flat.
Able to Eat: Merely defrost and warmth up in a pan or microwave till piping scorching for round 3-4 minutes. Serve with crusty bread.
Serve this dish with freshly cooked spaghetti and dairy-free garlic bread
Prep time: 5 minutes
Prepare dinner time: 20 minutes
You want:
- 2 tbsp olive oil
- 230g frozen diced onions
- 2 tsp chopped frozen garlic or garlic puree
- 500g meat-free mince
- 2 tbsp gravy granules
- 2 tbsp tomato puree
- 3 tsp dried combined Italian herbs
- 140g frozen sliced mushrooms
- 140g carrot, grated
- 2 x 400g tins chopped tomatoes
- 1 x 500g carton passata
- 2 tbsp yeast flakes (non-obligatory)
Methodology:
- Warmth the olive oil in a big saucepan. Fry the onions, garlic and mince collectively till cooked, which ought to take round 8 minutes.
- Stir within the gravy granules, 120ml water, tomato purée and herbs, and prepare dinner for an additional 4 minutes over a low warmth.
- Add the frozen mushrooms, carrot, chopped tomatoes and passata. Convey to the boil then scale back the warmth and simmer for round 10 minutes.
- Add the yeast flakes and season to style with salt and pepper.
Able to Freeze: Portion out the combination right into a labelled, sealed freezer bag and freeze flat.
Able to Eat: Take away from the freezer and defrost in a single day within the fridge. Warmth the mince combination to piping scorching in a saucepan or within the microwave. It ought to take round 5-10 minutes.
- The Batch Girl: Store As soon as. Prepare dinner As soon as. Eat Effectively All Week (HQ, £20) and The Batch Girl Meal Planner (HQ, £9.99) are out now.
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