Quick & easy vegan eats

C O O K I N 1 0 M I N U T E S

Whether you’re trying Veganuary this year or you just fancy adding plant-based dishes to your weekday menu, these tasty meals are proof that vegan cooking can be quick, easy and cheap

PREPARATION TIME 5 minutes COOKING TIME 10 minutes SERVES 2 generously

INGREDIENTS 2 tbsp sunflower oil 1 aubergine, chopped into 3cm cubes 1 tsp dried oregano 1 red onion, thinly sliced 1 garlic clove, thinly sliced 8 cherry tomatoes 1 tbsp sultanas (golden raisins) 1 tbsp balsamic vinegar 10 green olives, pitted and halved 500g (1lb 2oz) gnocchi (ensure dairy- and egg-free) juice of ¼ unwaxed lemon pinch of sea salt and black pepper generous handful of basil leaves

METHOD 1 Heat 1 tbsp of the oil in a large frying pan over a high heat and cook the aubergine, oregano and red onion for 5 minutes until the aubergine starts to soften. 2 Add the garlic, cherry tomatoes, sultanas, balsamic vinegar and olives to the pan. Stir through and cook for 4 minutes over a medium-high heat. 3 Meanwhile, bring a large pan of water to the boil. Add the gnocchi and cook for 3-4 minutes until softened, then drain thoroughly. 4 Remove the frying pan from the heat. Stir in the cooked gnocchi, lemon juice, salt and pepper until the gnocchi is coated. Scatter with basil leaves just before serving.

Aubergine, mushroom and yogurt stroganoff VG

PREPARATION TIME 5 minutes COOKING TIME 20 minutes SERVES 4

C O O K I N 2 0 M I N U T E S

INGREDIENTS 2 tbsp sunflower oil 1 large aubergine, cut evenly into 3cm pieces 12 button mushrooms, brushed clean 1 red onion, diced 3 garlic cloves, crushed 1 rounded tsp smoked paprika 1 tbsp soy sauce 500g soya yogurt squeeze of juice from an unwaxed lemon pinch of sea salt and black pepper handful of flat-leaf parsley rice, ribboned pasta or buttered root mash to serve

METHOD 1 Heat 1 tbsp of the oil in a large wok or sauté pan over a high heat, then add the aubergine and cook for 4-5 minutes, stirring frequently, until the aubergine starts to get some colour. 2 Reduce the heat to medium and add the remaining tbsp of sunflower oil, mushrooms and onion, then stir-fry for 2 minutes. Add the garlic and smoked paprika and cook for a further minute. 3 Reduce the heat to low-medium then stir in the soy sauce and soya yogurt. Heat gently for 10 minutes, stirring frequently to combine. 4 Remove the pan from the heat. Stir in the lemon juice, season and scatter with parsley, to serve.

C O O K I N 3 0 M I N U T E S

Recipes and images reproduced with permission from Easy Speedy Vegan by Katy Beskow (Quadrille, £20) Photography by Luke Albert

Crispy poppadom Balti pie VG

PREPARATION TIME 10 minutes COOKING TIME 30 minutes SERVES 4

INGREDIENTS 1 tbsp sunflower oil 1 onion, diced 1 carrot, peeled and chopped 8 small florets of cauliflower 1 yellow pepper, roughly chopped 2 garlic cloves, crushed 1 tsp ground turmeric 1 tsp ground cumin ¼ tsp dried chilli flakes 1 rounded tbsp mild curry paste (ensure vegan) 1 x 400g can of chopped tomatoes 6 new potatoes, quartered 1 rounded tbsp frozen peas handful of coriander, roughly chopped generous pinch of sea salt and black pepper 8 ready-to-eat poppadoms, roughly broken up METHOD 1 Heat the oil in a large casserole dish or hob-to-table pot, add the onion, carrot, cauliflower and pepper and cook over a high heat for 2 minutes, stirring frequently. 2 Add the garlic, turmeric, cumin and chilli flakes and cook for a further minute until fragrant. 3 Spoon in the curry paste, then add the chopped tomatoes and potatoes. Simmer over a high heat for 20 minutes, stirring frequently, then stir in the peas and cook for a further 5 minutes. 4 Remove the pot from the hob and stir in the coriander and sea salt. Scatter over a generous layer of the broken poppadoms and serve hot.

COOK’S TIP If you’re in a hurry, chop the new potatoes into quarters to reduce the cooking time, or for an even quicker result, use canned new potatoes that have been thoroughly rinsed. Canned new potatoes work very well in a dish like this as they absorb the flavours well while still retaining a satisfying, waxy texture.