It’s a great dish to assemble in advance for a family meal and the celeriac and butterbean mash topping is so comforting. With three types of pulses and six types of vegetables in this one recipe, it’s absolutely bursting with plant-based goodness too. DETAILS Serves 4 INGREDIENTS 2 large red onions, finely chopped1 large fennel bulb, finely chopped3 cloves ...
This recipe created by nutritionist Anita Bean could not be easier to make – you simply add all the ingredients to a roasting tin and let the oven do the work. It is packed with beta-carotene, vitamin C, folate and fibre. The flageolet beans boost the protein content, but you can easily substitute chickpeas or ...
A vegan version of the British classic steak and kidney pie that definitely will not disappoint. Aimee Ryan of Wallflower Kitchen shares one of her favourite recipes to win over meat-eaters.DETAILSServes 4 Prep time: 20 minutes Cook time: 55 minutesINGREDIENTS1 tbsp vegetable oil 1 red onion, thinly sliced 3 garlic cloves, crushed 1 ...
A generous serving of cider adds a deliciously sharp sweetness to this hearty, comforting stew created by Aimee Ryan of Wallflower Kitchen. The dumplings couldn’t be easier to make and create a wonderfully soft, melt-in-your-mouth topping. DETAILS Serves 4Prep: 20 minutesCook: 45 minutes INGREDIENTS 1 tbsp olive oil1 white onion, diced3 garlic cloves, finely chopped1 leek, sliced2 carrots, peeled ...
DETAILSPrep: 10 minutes Cook: 35 minutesINGREDIENTS160g fennel (about 1 small bulb), sliced into thin wedges 400g tin flageolet beans, drained and rinsed 160g leeks (1 large or 2 small), sliced 2 tbsp extra-virgin olive oil 100g fresh basil pesto (vegan if preferred) finely grated zest and juice of 1 lemon sea salt and ...
DETAILS Serves 4Prep: 10 minutesCook: 20 minutes INGREDIENTS 250g bag cavolo nero2 tbsp chilli oil1 red pepper, diced1 tsp mild chilli powder400g can kidney beans, drained and rinsed400g can chopped tomatoes1 tbsp tomato puree1 vegetable stock cubeTo serve: cooked rice METHOD Preheat the oven to 200°C, gas mark 6.Place 100g cavolo nero in a large bowl, removing any thick stalks, ...
DETAILS Serves 2Prep time: 10 minutesCook time: 30 minutes INGREDIENTS 100 g California walnuts200 g mushrooms 2 garlic cloves crushed2 tbsp paprika2 tbsp ground coriander½ tsp cayenne pepper½ tsp chilli flakes1 can black beans (drained) you could swap for other beans1 can chopped tomatoes1 tbsp tomato puree1 tbsp tamari (gluten-free soy sauce)1 juice of limeGuacamole Topping:2 avocados½ juice of limehandful fresh corianderlarge pinch salt & pepperExtras:1 packet corn nachos/tortillas100g vegan cheesehandful fresh coriander1 lime for serving METHOD Firstly prepare your walnut mince by adding your walnuts and mushrooms to a food processor and pulse until ...