Saturday supper club John Gregory-smith’s vegan food made easy

Easy-does-it vegan

Veganuary or not, John Gregory-smith has ways to lighten these dark days

SERVES

– 150g grated raw beetroot – I love the yellow variety for this, but you can use red or a mix

– 150g grated carrot

– juice of 1 orange

– juice of ½ lemon

– 1 tbsp olive oil

– large handful of mint leaves, finely chopped

– 50g dried apricots, thinly sliced

– ¼ red chilli, deseeded and finely chopped

Add the beetroot, carrot, orange and lemon juice, olive oil, most of the mint and dried apricots and a pinch of salt to a mixing bowl and toss together. Transfer to a serving plate.

Top with the remaining mint and apricots and scatter over the chilli. Serve immediately.

SERVES 4

– 2 tsp white miso paste – 10g dried porcini

– 3 tbsp olive oil

– 600g portobello mushrooms, cut into ½cm slices

– 1 red onion, finely sliced

– 4 garlic cloves, finely chopped

– 2 tbsp tomato purée – 320g egg-free pasta – 1 tsp smoked paprika, plus extra for serving

– juice of ½ lemon

– 120g vegan crème fraîche

– small handful chives, finely chopped

Whisk the miso paste together with 200ml of just-boiled water in a heat-proof jug. Add the dried porcini and swirl everything together. Set to one side for the mushrooms to soften while you get on with making the stroganoff.

Heat one tablespoon of the oil in a large, nonstick frying pan over a high heat. Add half the portobello mushrooms and a good pinch of salt and pepper. Leave for two minutes to start to colour, then cook, stirring occasionally, for 2-5 minutes, until nearly cooked through and a little golden. Remove from the pan and set to one side. Add a little more oil to the pan and do the same with the rest of the mushrooms, then remove and set to one side.

Reheat the pan over a medium heat and add the remaining oil. Add the onion, garlic and a pinch of salt. Mix well and cook, stirring occasionally, for 10-12 minutes, until super soft and golden.

Put the porcini and all the liquor into the pan with the onions and add the tomato purée and the nearly cooked mushrooms. Mix well and bring to the boil.

Cover, reduce the heat to low and cook for 25-30 or until the mushrooms are really tender.

Meanwhile, cook the pasta according to packet instructions. Drain and set to one side.

Remove the lid from the pan with the mushrooms and crank up the heat to medium. Cook, stirring occasionally, for 1-2 minutes, until the liquor is reduced by nearly half.

Add the smoked paprika, lemon and vegan crème fraîche into the pan and mix well. Add the pasta and mix again. Check the seasoning and add salt and pepper to taste. Serve immediately with the chopped chives and the extra sprinkling of the smoked paprika.