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Level up your lunchtime with this light and refreshing vegan buddha bowl (Cauldron)
Y
ou’ve almost definitely heard of Veganuary, but what about National Vegetarian Week? Call it Veganuary’s older, but far less demanding, sibling. The premise is much the same: try eating vegetarian food for a week, nominate two friends to do it with you and at the end donate £3 to the Vegetarian Society. And, of course, you can make sure all your friends know about it by mentioning it constantly. I jest, but seriously: it’s for a good cause.
1 small handful
flat-leaf parsley, finely chopped
Heat the oven to 200C (180C fan)/390F/gas 6. Arrange the tomatoes, onion, peppers and bread in an ovenproof dish, then bake for 15 minutes.
Remove from the oven and drizzle with extra-virgin olive oil. Season to taste, then scatter over the parsley and serve.
Carrot and coriander fritters
Katy Bescowâs easy vegan carrot and coriander fritters.
These quick and tasty fritters are perfect for using up any bendy carrots at the back of the fridge. I love to throw in a handful of fresh coriander, but mix up the flavours by switching to fresh dill or flat-leaf parsley. Serve with mango chutney for dipping, or swirl over a little coconut yoghurt for a cooling contrast.
How can I make a creamy pasta sauce without using dairy?
Hannah, Southport
Come winter, all routes point to pasta. Happily, there are many ways Hannah can pull off a vegan creamy sauce, whether that’s with dairy-free “milk” (oat, nut, soya – never sweetened) or “cream”, cashews, white beans, root veg or coconut milk. It all depends on what she’s looking for, says Stephen Flynn, one half of plant-based empire The Happy Pear.
“If you want a charred cauliflower sauce, that’s great and an innovative thing to do, but most people just want a really creamy sauce for their pasta,” he says. For the latter Flynn makes a bechamel, swapping butter for olive oil and using non-dairy “milk”: “Use three tablespoons of oil and white flour, then slowly add in 400ml oat milk and whisk continuously.” Season and add cloves, bay, nutritional yeast for “that cheesy note”, or even vegan parmesan or cheddar. “It’s a nice base, and then you can take it whatever way you w