The biggest food craze at the moment is vegan, with many opting for a vegan diet. Here are some great recipe ideas – whether you’re a full-time or part-time vegan!
Vegans don’t need to miss out on the joys of pizza with this vegan friendly margherita pizza
500g strong white bread flour, plus extra for dusting
1 tsp dried yeast
1 tsp caster sugar
1 ½ tbsp olive oil, plus extra
For the tomato sauce
1 tbsp fresh basil, chopped (or ½ tsp dried oregano)
1 garlic clove, crushed
For the topping
200g vegan mozzarella-style cheese, grated
2 tomatoes, thinly sliced
Fresh basil or oregano leaves, chilli oil and vegan parmesan to serve (optional)
Put the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix together. Add the oil and 1 tsp salt to the warm water then pour it over the flour. Stir well with a spoon then start to knead the mixture together in the bowl until it forms a soft and slightly sticky dough. Knead the dough for 10 mins.
Put it back in the mixing bowl and cover with cling film greased with a few drops of olive oil. Leave to rise in a warm place for 1 hr or until doubled in size.
Heat oven to 220C/200C/gas 9 and put a baking sheet or pizza stone on the top shelf to heat up. Once the dough has risen, knock it back by kneading again.
Put all the ingredients for the tomato sauce together in a bowl, season with salt, pepper and a pinch of sugar and mix well. Set aside until needed. Divide the dough into 2 or 4 pieces (depending on whether you want to make large or small pizzas), shape into balls and flatten each piece out as thin as you can get it with a rolling pin or using your hands. Spread 4-5 tbsp of the tomato sauce on top and add some sliced tomatoes and grated vegan cheese. Drizzle with a little olive oil and bake in the oven for 10-12 mins or until the base is puffed up and the vegan cheese is golden.
Satay Sweet Potato Curry
Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it’s under 400 calories.
1 tbsp coconut oil
1 onion, chopped
2 garlic cloves, grated
thumb-sized piece ginger, grated
3 tbsp Thai red curry paste
1 tbsp smooth peanut butter
500g sweet potato, peeled and cut into chunks
400ml can coconut milk
200g bag spinach
1 lime, juice
dry roasted peanuts, to serve (optional)
Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add the garlic and ginger, then cook for 1 min until fragrant.
Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, then add 400ml coconut milk and 200ml water.
Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
Stir through the spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.
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