Vegan Winter Warmers

Vegan Bolognese (13th Jan)

400G Tin of lentils

200g chestnut mushrooms finely diced

1x Carrot, finely chopped 

1x stalk of celery finley chopped

1x Onion finely diced

3x cloves garlic, crushed

1x jar passata

1x tsp all purpose seasoning

1x tsp paprika

1 tsp mixed herbs

1 tsp tamarind paste

4 x tbsp olive oil

½ vegan stock cube dissolved in 100ml water

Handful of chopped fresh parsley

½ tsp chilli flakes (optional)

300g spaghetti 

Coconut Chana (chickpea) Curry (27th Jan)

2 tablespoon coconut oil

1 yellow onion, diced

4 garlic cloves, crushed

1 thumb size piece of ginger, finely chopped

1 tsp cumin/jeera

1 teaspoon garam masala

1 x 400g tin of chopped tomatoes

1x 400g tin of channa (chickpeas)

1 x 400g tin of coconut milk

6-10 curry leaves. 

Butter Bean Cassoulet with Roast Pumpkin (10th Feb)

1 tbsp olive oil

1 x400g tin of butter beans

2 cloves of garlic, crushed

1 tbsp miso paste

2 tbsp vegan cream cheese 

Zest 1 lemon

200 ml vegan stock

Handful of pistachio nuts (optional)

Handful of fresh coriander

chilli flakes (optional)

1 medium pumkpin, sliced

1 tbsp olive oil

Salt to taste

Vegan Sausage Casserole with Mash (24th Feb)

2 tablespoon olive 

6 vegan sausages

1 red onion

3 clove of garlic, crushed

8 baby carrots

1 teaspoon smoked paprika

1 400g tin borlotti beans (any beans can be used here)

250 g passata

2 tbsp vegan gravy granules or 100ml of vegan stock and add a cornstarch slurry. 

5 medium sized potatoes

50g vegan butter

Salt and black pepper to taste