Category: dinner

dinner, savoury

MUSHROOM, LENTIL AND WALNUT WELLINGTON WITH CRANBERRY SAUCE (vegan)

Ingredients

For the filling:
1 white onion (chopped)
3 cloves garlic (minced)
1 tablespoon olive oil
1 tablespoon wholegrain mustard
150g mushrooms (chopped)
250ml vegetable stock
1 tablespoon tomato puree
1 tablespoon vegan worcester sauce
1 teaspoon dried mixed herbs
1 teaspoon smoked paprika
1 piece of bread (processed into breadcrumbs – approx. 7 tablespoons)
1 can green lentils (drained)
50g walnuts (chopped)
Salt and pepper

For the cranberry sauce:
150g frozen cranberries
60g sugar

1 pack puff pastry
1 tablespoon soy milk

dinner, savoury

ORANGE, BEETROOT AND ROSEMARY RISOTTO (vegan, gluten free)

Ingredients

1 cup risotto rice
Juice and zest of 2 oranges
1 white onion (chopped)
4 large beetroot (or 6 small-medium) (cooked and chopped)
3 tablespoons olive oil
4 cups vegetable stock
2 teaspoons fresh rosemary (finely chopped)
2 tablespoons vegan butter
Salt and pepper

dinner, savoury

SOY AND CHICKPEA BURGERS (vegan)

Ingredients

1 cup dried soya protein mince
1 tablespoon yeast extract (Marmite)
1 can chickpeas
1/2 white onion (finely chopped)
3 tablespoons aquafaba*
1 tablespoon garlic powder
1 tablespoon liquid smoke
3 tablespoons tomato puree
3 tablespoons flour
1 teaspoon dried mixed herbs

*Aquafaba is the liquid from a can of chickpeas.