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.

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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

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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:
- 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).
- Preheat your oven to 180C/160C fan/gas mark 4. Cook the sausages on a baking tray in the oven for 12 minutes.
- 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.
- Once the sausages are cooked, chop into bite-sized pieces and add to the sauce.
- 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

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