Cut your weekly food bill by enjoying more hearty meat-free meals
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
FOR THE GUMBO SPICE MIX
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
FOR THE SAUCE
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
FOR THE VEGETABLES
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.