THIS Thursday marks National Vegan Day. Catering for guests and family with different dietary requirements isn’t always easy, but you can follow these recipes that the whole family will love – even if they usually eat meat.
The vegan menu has tasty and filling onion bhajis, a curry and a light and sweet pavlova.
Bakes onion bhajis
Why not try serving these delicious vegan onion bhajis with a wedge of lime
Prep time: 10 mins.
Cooking times: 1 hour
For the bhaji mix:
5 small onions, sliced 5mm thick
5 tbspn chickpea or Gram flour – available in supermarkets
1 pinch salt
1/2 tspn ground cumin
1/2 tspn ground coriander
1 tbsp extra virgin olive oil
16 squirts of low-calorie cooking spray
1 tbsp tomato puree
water, as needed
Spices for the pan:
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp chilli powder
METHOD: Preheat the oven to 200 C/Gas Mark 6. Line large baking tray with baking parchment.
Gently sweat the onions off in a frying pan with half the oil until they turn translucent, about 6-8 minutes.
Sprinkle in the chilli powder and mix. Add the turmeric, coriander, cumin, ginger and stir well.
Remove from the heat. Place the chickpea flour, salt, cumin and coriander into a medium bowl and mix well.
Add the onions and tomato puree into a bowl and mix.
Add a little bit of water to get the correct consistency – it should be wet and easy to stir but not sloppy.
Drizzle the remaining oil on to the prepared tray, place 2 tablespoons of the onion mix on to the tray for each bhaji, flatten slightly with the back of the spoon.
Bake on the middle shelf of the oven for 20-25 minutes.
Then spray the oil on top of the bhajis and bake for an additional 25 minutes or until golden brown. Serve hot.
TIP: Serve with a spicy chutney or make a dip using soya yoghurt, diced cucumber, mint and a sprinkle of salt
Alamy Spice up your life with this amazing vegan potato curry[/caption]
Prep time: 30mins.
Cost: £6.60 – £1.10 per serving
Cooking time: 30mins.
2 potatoes, peeled and cubed
200g butternut squash, cubed
2 tbspn vegetable oil
1 onion, diced
3 cloves garlic, minced
2 tsp ground cumin
1 teaspoon mustard seeds
1.5 tsp cayenne pepper
4 tsps curry powder
4 tsps garam masala
2.5cm piece fresh root ginger, peeled and minced
2 tsps salt
1 (400g) tin chopped tomatoes
1 (400g) tin chickpeas, drained
1 (400g) tin peas, drained
1 (400g) tin coconut milk
Place potatoes and squash into a large saucepan and cover with water.
Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until just tender, about 15 minutes.
Drain and allow to steam dry for a minute or two. Meanwhile, heat the vegetable oil in a large frying pan over medium heat.
Stir in the onion and garlic; cook and stir until the onion has softened, about 5 minutes.
Season with cumin, mustard seeds, cayenne pepper, curry powder, garam masala, ginger and salt; cook for 2 minutes more.
Add the tomatoes, chickpeas, peas and potatoes.
Pour in coconut milk, and bring to a simmer.
Simmer 5 to 10 minutes before serving.
Serve with rice and decorate with chillies and curry leaves.
TIP: With Halloween here, use a pumpkin instead of butternut squash
MOST READ IN MONEY
Santander warns about message scam which could hand your details to criminals
BIG MAC AND RISE
McDonald's hikes Coca-Cola and meal prices due to sugar tax
Tesco jobs boost for Scots as supermarket announce 5,000 new roles
Iceland chocolate cornflake cakes recalled over salmonella risk
ASDA JOB FEARS
Supermarket giant Asda could cut 2,500 jobs in 2019 with Scots roles at risk
COINING IT IN
Think you've got a rare coin? Here's how you can find out if it's worth a mint and cash in
Make use of water from a can of chickpeas by making this delicious pavlova
Prep time: 35mins
Cost: £5.50 – 55p per person
Cook time: 1hr 30mins
WHAT YOU NEED:
1 (400g) tin chickpeas in water
1/4 tspn cream of tartar
150g caster sugar
1/2 tspn vanilla extract (optional)
500g soya yoghurt – plain or vanilla flavoured
300g Morrisons Berry Selection
Preheat the oven to 110C (100C fan) or gas ¼. Line a baking tray with baking parchment.
Drain the tin of chickpeas, reserving 125ml of liquid.
Place the chickpea liquid into a mixing bowl and add the cream of tartar.
Using an electric handheld mixer, whisk until soft peaks form.
Gradually add the sugar, a tablespoon at a time, until firm glossy peaks form (this can take up to 20 minutes).
Add the vanilla extract, if using, and whisk until well incorporated.
Using a pencil, mark out the circumference of a dinner plate on some baking parchment.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
If you want to be fancy you can pipe into two layers and use piping equipment.
Bake in the preheated oven for about 90 minutes, or until firm and the pavlova comes away easily from the baking parchment.
Remove from the oven and allow to cool completely.
Top with the yoghurt and the strawberries, blueberries and raspberries.
TIP: You can add the leftover chickpeas into the potato curry