Get 2021 off to a good start with my veg-filled Veganuary recipes

HAPPY New Year, everyone! As after every festive period, I think we are all feeling a little sluggish and in need of some veggies.

Some of you may be embarking on Veganuary, so this week I am bringing you two vegan recipes that taste delicious and will fill you up with lots of goodness.

The Batch Lady shares two tasty vegan recipes

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The Batch Lady shares two tasty vegan recipesCredit: Ryan Ball

Many people think that vegan food is tasteless and boring, but I am here to show you that it is not.

My vegan spag bol and Mediterranean casserole can be cooked and frozen for whenever you need a quick, healthy meal.

Vegan Mediterranean Casserole

Serves: 4

This casserole is easy to freeze and can be whipped up in less than half an hour

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This casserole is easy to freeze and can be whipped up in less than half an hour

Prep time: 5 minutes

Cooking time: 25 minutes

You need:

  • 500g new or baby potatoes, washed and cut into bite-sized pieces
  • 12 vegan sausages
  • 2 tbsp olive oil
  • 115g frozen pre-diced onions
  • 140g frozen sliced mushrooms
  • 1 tsp frozen pre-chopped garlic or garlic puree
  • 1 x 400g tin cherry tomatoes
  • 1 x 500g carton passata
  • 1 tbsp dried mixed Italian herbs
  • 60g pitted black olives

Method:

  1. First put the potatoes on to boil in a large saucepan of cold water. Bring to the boil and cook for 10 minutes (they can be slightly undercooked as they will cook further in the stew).
  2. Preheat your oven to 180C/160C fan/gas mark 4. Cook the sausages on a baking tray in the oven for 12 minutes.
  3. Meanwhile, fry the onions and mushrooms with the garlic in the olive oil until soft in a large deep-sided frying pan. Add the tinned tomatoes and passata with the herbs and stir well. Once the potatoes are cooked, drain them and add to the sauce.
  4. Once the sausages are cooked, chop into bite-sized pieces and add to the sauce.
  5. Add the olives, mix well and simmer for a further 2 minutes, and season to taste.

Ready to Freeze: Once cooled, batch up and freeze in sealed labelled freezer bags, freeze flat.

Ready to Eat: Simply defrost and heat up in a pan or microwave until piping hot for around 3-4 minutes. Serve with crusty bread.

Vegan Spaghetti Bolognese

Serves: 4

Serve this dish with freshly cooked spaghetti and dairy-free garlic bread

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Serve this dish with freshly cooked spaghetti and dairy-free garlic bread

Prep time: 5 minutes

Cook time: 20 minutes

You need:

  • 2 tbsp olive oil
  • 230g frozen diced onions
  • 2 tsp chopped frozen garlic or garlic puree
  • 500g meat-free mince
  • 2 tbsp gravy granules
  • 2 tbsp tomato puree
  • 3 tsp dried mixed Italian herbs
  • 140g frozen sliced mushrooms
  • 140g carrot, grated
  • 2 x 400g tins chopped tomatoes
  • 1 x 500g carton passata
  • 2 tbsp yeast flakes (optional)

Method:

  1. Heat the olive oil in a large saucepan. Fry the onions, garlic and mince together until cooked, which should take around 8 minutes.
  2. Stir in the gravy granules, 120ml water, tomato purée and herbs, and cook for a further 4 minutes over a low heat.
  3. Add the frozen mushrooms, carrot, chopped tomatoes and passata. Bring to the boil then reduce the heat and simmer for around 10 minutes.
  4. Add the yeast flakes and season to taste with salt and pepper.

Ready to Freeze: Portion out the mixture into a labelled, sealed freezer bag and freeze flat.

Ready to Eat: Remove from the freezer and defrost overnight in the fridge. Heat the mince mixture to piping hot in a saucepan or in the microwave. It should take around 5-10 minutes.

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