VEGANISE IT ! CONT .
Tofish and Chips Recipe by The Tofoo Co . tofoo . co . uk Serves : 4 Ingredients :
• 280g Naked Tofoo
• 3 tbsp olive oil
• 300g peas
• 3 tbsp vegan crème fraiche
• 800g potatoes such as King Edward
• 1 tbsp plain seasoned flour
• 100g self-rising flour
• 1 tsp dried seaweed , crumbled ( optional )
• 100ml vegan ale
• Oil for deep frying
Method :
1 . Preheat the oven to 200 ° C / 180 ° C fan / gas mark 6 . Drain the Tofoo and pat dry .
Butternut Squash Mac ‘ n ’ Cheese Recipe by Amy Lanza for Beder ’ s Kitchen www . beder . org . uk
2 . Peel the potatoes and cut into chips , bring a large pan of lightly salted water to the boil and cook the cut potato for 5 minutes , drain well then toss with the olive oil . Spread out onto a non stick baking tray and cook in the oven for 30 minutes , turning half way through cooking time .
3 . While the chips are cooking , cook the peas in a pan of boiling water for 5 minutes , drain and tip into a food processor with the crème fraiche , blitz until well combined . Heat gently .
4 . Cut the Tofoo into 4 slabs and dust in the seasoned flour . Blitz the self-rising flour with the seaweed and add the ale , blitz again until you have a smooth creamy batter .
5 . Heat about 8cm oil in a pan to 180 ° C . Take a piece of tofu and dip in the batter to coat evenly , carefully lower into the hot fat and cook for 2 to 3 minutes , until golden and crispy . Repeat with the other 3 pieces .
6 . Serve cooked Tofish with chips and a spoon full of peas , garnish with lemon wedges .
A warming , comforting bowl of the classic dish with a plant-based and healthier twist . The sauce is thick , creamy , flavoursome , and vibrant with added vegetables ; a great meal to show off how vibrant , wholesome and delicious vegan food can be .
Prep time : 10-15 minutes Cook time : 1 hour Serves : 2
Ingredients :
For the sauce
• 1 / 2 a butternut squash ( 200-250g flesh )
• 4 tbsp plant-based milk
• 2 tbsp tahini or olive oil
• 2 tbsp nutritional yeast
• 1 / 2 tsp each of smoked paprika , ground turmeric and Dijon mustard
For the pasta :
• Olive oil
• 1 / 2 a white onion , finely diced
• 1 small courgette , finely diced
• 2 cloves of garlic , crushed
• 1 tbsp tamari
• 180g pasta of your choice
• 160g frozen peas
• 1 handful of spinach , chopped
• 10 cherry tomatoes , halved
For the ‘ cheesy ’ topping :
• 1 tbsp shelled hemp seeds
• 1 tbsp nutritional yeast
• 1 / 4 tsp turmeric
Method :
For the sauce : 1 . Preheat the oven to 180 ° C fan and line a tray with baking parchment .
2 . Place the butternut squash cut side up on the tray and drizzle with a bit of olive oil . Roast in the oven for 40 to 50 minutes or until tender and starting to brown at the sides . Remove from the oven and allow to cool .
3 . Scoop out and discard the seeds , then scoop out the flesh and place it in a food processor with the remaining ingredients . Blend until smooth , scraping down the sides as necessary and seasoning to taste .
4 . You may need to add a splash more milk to make a runnier sauce . This can be made up to 2 days in advance when kept cool in an airtight container in the fridge .
For the pasta : 1 . Heat a good drizzle of olive oil in a saucepan and fry the onion for 10 minutes until caramelising and translucent . Now add the courgette and garlic and continue to fry for 5 to 7 minutes until cooked through , adding the tamari for the last minute .
2 . Meanwhile , cook the pasta according to the packet instructions , adding the peas for the final 5 minutes . Drain , reserving some of the cooking water , and leave to one side .
For the ‘ cheesy ’ topping : 1 . Make the topping by mixing all the ingredients together in a bowl . Season to taste .
2 . Return the cooked pasta to the saucepan then add the onion and courgette mixture , chopped spinach , tomatoes , butternut sauce and four tablespoons of the cooking water . Stir the pasta over a low heat until creamy and well coated in sauce , adding more cooking water if required .
To serve :
Divide the pasta between two bowls and sprinkle over the ‘ cheesy ’ hemp topping .
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