DETAILSServes 2INGREDIENTS45g sun-dried tomatoes ½ tablespoon miso paste 1 teaspoon chilli paste 800ml vegetable stock 4 longstem broccoli, trimmed 2 nests ramen noodles 1 tablespoon vegetable oil ½ courgette, sliced lengthways and into large chunks 50g mangetout, trimmed ¼ leek, sliced lengthways and into large chunks 4 asparagus, sliced at an angle 150g ...
The best noodles to use are instant wholegrain rice noodles because they soften in the right time. You can use whatever vegetables you have to hand. For example, one pack of stir-fry veg can easily feed four. Aim to get as many types of veggies and colours as you can into yours.DETAILSMakes 4 portionsINGREDIENTS...
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 ...
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 ...
Gizzi Erskine says: ‘Playing around with root vegetables in a gratin is a great way to really understand them. I’ve replaced the traditional lamb stock and fat with a vegetable stock pumped up with miso and oat cream, which you can buy or make yourself. The flavour of the oat is what I want here, ...
DETAILS Serves: 8 Prep: 15 mins plus resting Cook: 1 hr 25 mins INGREDIENTS For the pudding100g Puy lentils75g raw buckwheat2 tbsp olive oil1 large onion, chopped1 clove garlic, chopped1 large carrot, grated100g shiitake or chestnut mushrooms, finely chopped½ tsp ground allspice½ tsp grated nutmeg500ml vegetable stock1 tbsp red or brown miso paste1 tbsp tamari1 tsp fresh ...