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Meat-free and delicious – and just £1 (Picture: Metro.co.uk/ Dan Jones)
If you are trying Veganuary this year, you might find yourself worrying that plant-based alternatives cost more than what you would usually buy.
But chef Miguel Barclay is proving this assumption wrong.
He believes we can eat on a budget, while still enjoying healthy meals that don’t harm the planet.
To prove it, he has shared three recipes from his new book Green One Pound Meals which show that eco-conscious eating doesn’t have to cost the earth.
One Pound Chef Miguel Barclay is making plant-friendly food accessible
In fact, all of his veggie and vegan recipes cost a £1 or under per person.
Read on below to discover how to make Charred leek with romesco sauce, Scallion pancakes, and Cumin-spiced lentils and potatoes.
Charred leek with romesco sauce
So fresh and delicious (Picture: Dan Jones)
Romesco sauce sounds quite fancy, but it’s really just a bit like a thick soup: all you need to do is roast some veg and blend it.
This is a quick and easy sauce that looks pretty on the plate and will make anything seem more special.
- 1 leek, halved lengthways
- 1 red pepper, roughly chopped
- 1 large tomato, roughly chopped
- 1 garlic clove, peeled
- Preheat your oven to 180°C/gas mark 4.
- Place the leek on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for about 30 minutes.
- Meanwhile, place the red pepper, tomato and garlic clove in an ovenproof dish. Season and drizzle with olive oil. Roast for about 15 minutes, then transfer to a blender. Add a splash of water and blend until smooth to create a romesco-style sauce.
- Pour the sauce on to your plate in a pool, then place the charred leek on top and garnish with flaked almonds.
So simple and tasty (Picture: Dan Jones)
With just a handful of ingredients, this is how to make something from nothing.
If you want to make the pancakes really flaky, then there is a little bit of extra effort required to create those layers, but it’s totally worth it.
- 75g plain flour
- 50g water
- 2 spring onions, sliced, plus extra
- to serve
- 1 tsp crispy chilli oil
- Vegetable oil
- Mix together the flour and water in a bowl along with a big pinch of salt. Transfer the mixture to a clean worktop and knead until it comes together to form a dough.
- Briefly pan-fry the spring onions in a big glug of olive oil over a medium heat for about one minute (and I really do mean a big glug: use about double what you think you should use). Set aside and allow to cool.
- Rub some oil on your worktop and squash out the dough to make it as big and flat as you can – aim for a rough rectangle of about 30cm x 10cm. Spread the spring onions and their oil over the dough. Roll the dough lengthways to create a thick sausage, then chop into about six sections. Turn each section so the cut sides are on the top and bottom, then squash each one flat with the palm of your hand.
- Using the same pan you used for the spring onions, pan-fry the pancakes over a medium heat for a few minutes on each side until golden brown. Serve with some crispy chilli oil and some more sliced spring onion scattered over the top.
Cumin-spiced lentils & potatoes with spinach and yogurt
Veggie with natural yogurt, or make vegan with a soya or oat-based yogurt alternative (Picture: Dan Jones)
Quick and easy, this makes a great lunchtime treat and is a fantastic way to use up any leftover potatoes without the hassle of having to boil them first: just chop them up small and cook it all in the same pan.
- 1 potato, diced, skin on
- ½ onion, sliced
- ½ tsp ground cumin
- 3 handfuls frozen spinach, defrosted
- 200g green lentils (from a 400g tin), drained
- 2 dollops of natural yogurt
- Olive oil
- Salt and pepper
- Pan-fry the diced potato in a splash of olive oil over a medium heat for about ten minutes until almost cooked, then add the onion and cumin and fry for a further five minutes.
- Next add the spinach.
- Season to taste, then add the lentils and a big dollop of yogurt.
- Cook for a few minutes more, then serve, garnished with another dollop of yogurt.
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