Cut your weekly food bill by en­joy­ing more hearty meat-free meals

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Cut out the meat for a cheaper week

Sweet potato gumbo with corn­bread muffins

Serves 6 Prep 30 mins Cook 25 mins 48p a por­tion 2 tbsp veg­etable oil 1 red onion, chopped 2 cel­ery sticks, chopped 2 fresh red chill­ies, de­seeded & chopped 2 gar­lic cloves, finely chopped 150ml veg­etable stock 400g can chopped toma­toes 24 okra 1 bay leaf 400g sweet potato, peeled and cubed 100g cab­bage, finely shred­ded


1 tsp each dried thyme, cayenne, dried oregano, white pep­per and salt

1 Make your muffins ( be­low). Mean­while, heat the oil in a pan. Fry the onion, cel­ery, chill­ies, gar­lic and gumbo. Add the stock, toma­toes, okra and bay. Bring to the boil.

2 Add the potato and cab­bage. Cover and cook for 15 mins un­til the potato is ten­der. Sea­son, then serve with the warm muffins.

Ve­gan Lan­cashire hot­pot

Serves 6 Prep 20 mins Cook 45 mins 36p a por­tion


1 tbsp veg­etable oil 1 onion, sliced 1 gar­lic clove, crushed 2 tbsp tomato purée splash soy sauce 200ml Madeira 200ml veg­etable stock 2 tbsp bar­ley 1 tbsp chopped thyme


3 parsnips, chopped 3 car­rots, chopped 5 cel­ery sticks, chopped 500ml veg­etable stock 4-6 bak­ing pota­toes, finely sliced 150ml olive oil

1 Heat the veg­etable oil and fry the onion and gar­lic un­til soft. Stir in the tomato purée and cook for 5 mins. Add the soy sauce, Madeira and stock and bring to the boil, then add the bar­ley. Re­duce heat, cover and cook for 25 mins or un­til the bar­ley is soft.

2 Blanch the parsnips, car­rots and cel­ery in the stock for about 10 mins un­til just ten­der (top up with wa­ter if there isn’t enough stock to cover). Par­boil the pota­toes in lightly salted boil­ing wa­ter.

3 Stir the thyme into the sauce and sea­son to taste. Layer the veg­eta­bles (not the pota­toes) in 6 in­di­vid­ual pie dishes and spoon over the sauce. Toss the pota­toes in olive oil and sea­son well, then layer on top of the veg­eta­bles.

4 Place the dishes un­der a pre­heated hot grill un­til the potato top­ping looks golden and crispy. Serve with red cab­bage.

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