If you’re new to preparing plant-based meals, but would like to give it a go, here are three vegan recipes to try, from plant-based meal kit service grubby.co.uk.
Photo: grubby.co.uk
Print Sugar snap and asparagus pesto gnocchi
Packed full of greens and contrasting textures, this is super-fast, tasty Italian food at its best. We challenge you to break the 15-minute mark.
Prep Time 15 minutes Serves 2-3 people
Ingredients
150g baby plum tomatoes
25g pumpkin seeds
150g asparagus
150g sugar snap peas
1 pack gnocchi
1 pot vegan green pesto
1 lemon Preheat the oven to 200 degrees/180 fan/gas mark 6. Boil the kettle. You’ll need a chopping board, a medium saucepan, a large frying pan and a small roasting tray.
Place the tomatoes on a roasting tray with a tablespoon of olive oil and a pinch of salt and pepper.
Place in the oven for 10 minutes. Add the pumpkin seeds to the roasting tomatoes tray for the final 5 minutes of the 10.
Chop the asparagus and sugar snap peas into halves lengthways. Add a tablespoon of olive oil into the frying pan on a medium heat and fry the asparagus and sugar snap peas for 4-5 minutes.
Meanwhile, boil the gnocchi for 2-3 minutes in a saucepan of boiling water (it must be boiling). Drain the gnocchi and leave for a minute to let any excess moisture evaporate.
Turn the asparagus and sugar snap peas pan down to a low heat, then add the gnocchi, followed by the pesto and a few tablespoons of water.
Stir together so the pesto coats the mix and cook for a further 2 minutes to warm through.
Take the pan off the heat and squeeze in half of the lemon juice, cut the other half into wedges for serving.
Serve the tomatoes alongside a good pile of the pesto gnocchi with a wedge of lemon and a handful of the toasted pumpkin seeds.
Print Butternut squash risotto, crispy kale and toasted pumpkin seeds
You"ll learn a few tricks with this one. Blended butternut squash adds a vitamin-dense velvety texture. Nutritional yeast injects a beautiful cheesiness without leaving you in a food coma.
Prep Time 30 mins Serves 2-3 people
Ingredients
1 butternut squash
½ tsp paprika
1 red onion
1 leek
2 garlic cloves
1.5 tbsp nutritional yeast
½ tsp ground coriander
160g arborio risotto rice
1 cube veg stock
150g kale
25g pumpkin seeds Before you start: Pre-heat the oven to 200 degrees /180 fan/gas mark 6. You’ll need a blender, a large deep-sided pan, and a roasting tray.
Peel, deseed and chop the butternut squash into 2cm chunks. Toss together in a large mixing bowl with the paprika and a tablespoon of olive oil. Tip onto a large oven tray and roast for 30 minutes until soft.
Meanwhile, finely chop the red onion and thinly slice the leek (cut once lengthwise and then slice). Fry the red onion and leek in the deep-sided pan on a medium heat with a tablespoon of olive oil and two tablespoons of water for 5-6 minutes until softening.
Next, finely chop or press the garlic and add to the pan with the nutritional yeast, ground coriander, the arborio risotto rice and a generous pinch of salt and pepper. Stir and cook for a further 2-3 minutes.
Crumble the veg stock cube into the pan and pour over 200ml of water. Stir until most of the water is absorbed, then add another 200ml of boiling water. Turn the heat to low, stir and leave to gently simmer for 15 minutes until the risotto rice is almost cooked and most of the water is absorbed. Hold fire on adding more water unless it’s catching on the bottom as you’ll be adding more liquid later.
On a separate roasting tray add the kale (roughly chopped) with a tablespoon of olive oil and a pinch of sea salt. Roast on a high heat for 7- 8 minutes until the kale is crispy.
Toss the kale halfway through and keep an eye on it as it can burn easily. Fry the pumpkin seeds in a hot dry pan for 3 minutes until popping and golden.
Once the butternut squash is soft, tip two-thirds of it into a blender with 150ml of hot water. Blitz until you have a smooth orange sauce, the texture of a thick soup. Adjust the texture with more water or butternut. If you don’t have a blender, mashing the butternut does work.
Stir the butternut puree into the risotto pan and allow the mix to thicken on a medium heat for a final 2-3 minutes.
Serve the risotto topped with the remaining butternut chunks along with the crispy kale and toasted pumpkin seeds.
Print Butternut squash risotto, crispy kale and toasted pumpkin seeds
You"ll learn a few tricks with this one. Blended butternut squash adds a vitamin-dense velvety texture. Nutritional yeast injects a beautiful cheesiness without leaving you in a food coma.
Prep Time 30 mins Serves 2-3 people
Ingredients
1 butternut squash
½ tsp paprika
1 red onion
1 leek
2 garlic cloves
1.5 tbsp nutritional yeast
½ tsp ground coriander
160g arborio risotto rice
1 cube veg stock
150g kale
25g pumpkin seeds Before you start: Pre-heat the oven to 200 degrees /180 fan/gas mark 6. You’ll need a blender, a large deep-sided pan, and a roasting tray.
Peel, deseed and chop the butternut squash into 2cm chunks. Toss together in a large mixing bowl with the paprika and a tablespoon of olive oil. Tip onto a large oven tray and roast for 30 minutes until soft.
Meanwhile, finely chop the red onion and thinly slice the leek (cut once lengthwise and then slice). Fry the red onion and leek in the deep-sided pan on a medium heat with a tablespoon of olive oil and two tablespoons of water for 5-6 minutes until softening.
Next, finely chop or press the garlic and add to the pan with the nutritional yeast, ground coriander, the arborio risotto rice and a generous pinch of salt and pepper. Stir and cook for a further 2-3 minutes.
Crumble the veg stock cube into the pan and pour over 200ml of water. Stir until most of the water is absorbed, then add another 200ml of boiling water. Turn the heat to low, stir and leave to gently simmer for 15 minutes until the risotto rice is almost cooked and most of the water is absorbed. Hold fire on adding more water unless it’s catching on the bottom as you’ll be adding more liquid later.
On a separate roasting tray add the kale (roughly chopped) with a tablespoon of olive oil and a pinch of sea salt. Roast on a high heat for 7- 8 minutes until the kale is crispy.
Toss the kale halfway through and keep an eye on it as it can burn easily. Fry the pumpkin seeds in a hot dry pan for 3 minutes until popping and golden.
Once the butternut squash is soft, tip two-thirds of it into a blender with 150ml of hot water. Blitz until you have a smooth orange sauce, the texture of a thick soup. Adjust the texture with more water or butternut. If you don’t have a blender, mashing the butternut does work.
Stir the butternut puree into the risotto pan and allow the mix to thicken on a medium heat for a final 2-3 minutes.
Serve the risotto topped with the remaining butternut chunks along with the crispy kale and toasted pumpkin seeds.
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