Recipe

Recipe – ‘Sausage’ & Bean Shepherd’s Pie

This is my mouth-wateringly vegan variation of the good old English favourite, the shepherd’s pie. But for the protein and bulk, this version is using Linda Mac sausages, and borlotti beans – fast becoming my favourite legume. Serve with green vegetables of your choice, or else a freshly chopped green salad. INGREDIENTS 1 400g (14 oz) tin borlotti beans 3 Tbsp tomato paste 1 cup (8 oz) tomato pulp 1 onion, very finely chopped 2 cloves garlic, finely chopped salt to taste ½ tsp stevia, or other sweetener of your choice a little water around 5 vegan sausages, fried or grilled, then cut into slices and set aside (I used Linda McCartney) 1 cup vegan cheese (optional) olive oil for frying Mashed potatoes,for topping (she uses instant mash!!!) METHOD Preheat the oven to 400ºF (200ºC) Fry the onions and garlic, then add the tomato paste, and the beans, and stir. Next, add a little bit of water, the salt, tomato pulp, and your sweetener, and cook until thick, but not too thick. Place bean and tomato mix in an ovenproof dish. Add the grated ‘cheese’ on top of the bean mix, and the cooked sausages on top of this. Your final layer is your mash – so spoon it on top, and then place in pre-heated hot oven (put a spoon of marg. in the centre, it will melt and make the potatoes golden). The dish is ready when the mashed potatoes are nicely golden on top. Serve and enjoy! http://mouthwateringvegan.com/2013/04/26/sausage-bean-shepherds-pie/... Read more

Recipe – Chickpea and potato curry

This is a nice, classic vegetarian curry that can be put together quickly, as long as you have the spices in stock in your kitchen cupboard. Sarah says, “I keep the red chilli whole in order to provide a mild ‘heat’. It’s easy to remove once the sauce is hot enough.” Chickpea and potato curry Ingredients 1 large onion, chopped 2 large cloves of garlic, chopped or crushed 2 heaped tablespoons of coarsely grated fresh ginger 1 baking potato, cubed Oil (olive or sunflower), about 1 or 2 tablespoons I tin of chickpeas, drained and rinsed 2 heaped teaspoons of ground cumin 2 heaped teaspoons of ground coriander 1 heaped teaspoon of mild curry powder 1 whole red chilli, kept whole and washed Half a veggie stock cube Ground black pepper Fresh coriander, chopped Method Sauté the onion for a few minutes in the oil, then add the garlic, ginger and potato and continue to sauté for a few more minutes. Add the spices and cook another minute or two. Add enough water to help scrape off any stuck bits from the bottom of the pan and to provide enough sauce. Add the chickpeas and gently simmer for 10 mins or so and the potato is cooked. Serve with rice. Sarah... Read more