SWEET PEAS
These delicate, versatile beauties produce an intoxicating scent
Every January, millions of people begin a new year’s revolution and go meat-free for a month for the Veganuary challenge. Not only is a plant-based diet good for your health, it’s beneficial for the planet, and vegan cooking is a million miles from daunting or dull when you are privy to a few tricks. Author, photographer and TV chef Karoline Jönsson knows a thing or two about creating simple and satisfying meat-free meals that bring pleasure and warmth. In her new book, Happy Vegan Comfort Food (Pavilion, £14.99), Jönsson invites us into her Swedish country home to enjoy traditional winter European dishes that will become firm favourites throughout the year.
We’ve selected a classic in shepherd’s pie made with protein-packed lentils, a focaccia toastie because, well, it’s a toastie, and two mouth-watering cakes bursting with berries, seeds and nuts. Wholesome, plant-based happiness!
Boil the potatoes in a large pan of salted water, covered, for about 20 minutes or until soft.
For the lentil mince, fry the onions, carrots and mushrooms in a generous glug of olive oil until the onions have started to colour. Add salt, the white pepper and the rosemary and sage.
Add the tomato puree and fry, stirring, for another few minutes. Add 800ml water, the lentils, the tamari and the bouillon powder and stir well. Cover and leave to simmer, stirring occasionally, until the lentils are getting tender and almost cooked through.
Sprinkle over the flour and whisk into the mince, preferably using a steel whisk to make sure you get rid of any lumps of flour. Add up to 200ml water until you have the desired consistency. Meanwhile, preheat the oven to 200°C, gas mark 6.
Drain the boiled potatoes and mash them using a potato masher. Stir in the vegan spread and milk and mash until smooth. Season to taste with salt and black pepper.
Scoop the mince into a baking dish and top with the mash. Bake for 25 minutes, or until the mash is golden brown. Serve immediately.