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Vegan Feast

This is a simple vegan recipe, using minimal salt and oil but plenty of wholefoods packed with nutrients.

Ingredients

Serves 2

2 sweet potatoes
1 lemon
1 head of broccoli
Handful of green beans
Handful of baby corn
400g tin of red kidney beans
2 red onions
5 garlic cloves
400g tin of chopped tomatoes
2 tbsp olive oil
170g baby spinach
3 peppers
½ aubergine
150g quinoa
Handful of beansprouts
Pinch of salt (for boiling water)
Balsamic vinegar
3 radishes
Pomegranate seeds
Tahini (optional)
Chilli flakes (optional)
Fresh herbs (optional)

Method

Scrub and wash sweet potatoes and place directly on the oven shelf in a pre-heated. No oil or salt needed, these can be added after if preferred.
Dice peppers, onion and aubergine into large chunks and finely slice garlic. Place all into a roasting dish with seasoning and herbs of your choice. Cook for 25-30 minutes at 160°C.
Chop and boil or spinach, broccoli, green beans and corn for 5 minutes or until tender. Once drained, sprinkle with seeds, a drop or two of freshly squeezed lemon juice and balsamic vinegar. Chop spinach and wilt in a little butter for 5-10 minutes.
Add quinoa to boiling, lightly salted water. Let simmer for 25 minutes. Remove and drain.
Cook beansprouts in boiled water for 2 minutes. Remove and drain.
Once everything has been cooked, add food to a bowl and garnish with radish slices, pomegranate seeds and tahini.
FOR THE BEAN CHILLI SIN CARNE
Chop garlic and onion; lightly sauté them in oil on a medium heat until translucent, add
chopped tomatoes, red kidney beans, herbs of your preference along with a pinch of dried chilli flakes. Let it simmer for 25-30 minutes until liquid has reduced slightly.

Choose one of our range cookers so you have plenty of shelf space for dishes, and for pans on the five-burner hob.