DETAILSServes 6-8 Prep 35 minutes Cook 1hr 10 minutesINGREDIENTS4 carrots salt & pepper olive oil 3 red peppers 3 courgettes 2 red onions 4 sprigs of fresh rosemary 4 garlic cloves 3 x 400g tins of chopped tomatoes 2 tablespoons of vegan-friendly red pesto 12 lasagne sheets 100g grated vegan cheeseFor the creamy ...
You’ve probably heard that quinoa is a superfood. It’s very high in fibre and contains all nine essential amino acids, making it a complete protein source. What’s more, it’s gluten free. Cooked beetroot (plain, not in vinegar) is so useful to have in the fridge as it can be added to lots of salads. This ...
Pumpkin, high in antioxidants, helps with immunity and pearl barley is a nutritious alternative to white risotto rice and more satisfying. If you’re vegetarian, make sure you use a Parmesan-style cheese made without rennet, or substitute for a vegetarian or vegan equivalent.DETAILSServes 2INGREDIENTS150g pumpkin or squash, cut into 2cm cubes 1 tbsp olive ...
This is a veggie superstar for when you crave a meat-free meal. Miso paste is a powerhouse of B vitamins, minerals and good bacteria for the gut, and so flavoursome. The almonds in the pesto are one of the best nuts to eat as they contain fibre, magnesium and healthy fats. DETAILS Serves 1 INGREDIENTS 100g green lentils50g white ...
Nicola Graimes says: ‘I have always struggled to like tempeh – I thought I should like it, after all I love tofu, but I think it was mainly a textural thing. This recipe has changed my mind. I’ve discovered the secret is to crumble it into small pieces, then stir-fry until golden and flavour it ...
Nicola Graimes says: ‘The sweet softness of the roasted pears is perfect with the crunch of the toasted pecans and bite of the cavolo nero (or you could use kale) and lentils. Choose pears that are just on the right side of ripeness; too soft and they’ll fall apart when roasted. It is a salad ...
Nicola Graines says: ‘Nutritionally speaking, wholewheat pasta beats white pasta hands down, yet its ‘brownness’, albeit fitting with the season, could be described as a bit lack-lustre. To brighten things up, cooked fresh beetroot/beet is used here to add both colour and flavour to the pasta in this quick and easy meal.’Nicola Graimes DETAILSServes 4 ...
DETAILS Serves 4 INGREDIENTS 1 tbsp sunflower oil1 onion, thinly sliced2 tsp rose harissa pastepinch of dried chilli flakes1 x 400g can of good-quality chopped tomatoeshandful of cherry tomatoes250g dried orzo (ensure egg-free)1 x 400g can of borlotti beans, drained and rinsed4 bay leaves1 cinnamon stick1 unwaxed blood orange, peeled and sliced into rounds (or use regular oranges ...