Total fat Saturates Salt Sugar Protein10.1g 3.2g 0.9g 1.4g 8.3gCheesy garlic mashed
potatoes
By Harriet Smith (www.harrietemily.com)
Serves 2-4 | Prep 5 mins | Cook 15 mins | Calories 269 (per serving)600g baking potatoes
80ml (¹/ 3 cup) Oatly oat cream
3 tbsp non-dairy buttery spread
4 tbsp nutritional yeast fl akes
2 garlic cloves, peeled, crushed
½ tsp salt
freshly ground black pepper, to taste
1 Peel and chop the potatoes into small cubes. Add them
to a large pan and cover with water. Place the pan over
a medium-high heat, bring to the boil and cook for about
15 minutes or, until they are soft.
2 While the potatoes are cooking, add the oat cream, dairy-
free spread, yeast flakes, garlic, salt and pepper to a large
mixing bowl and set aside.
3 When the potatoes have cooked, remove them from
the heat and drain. Then, using a spoonful at a time,
press them through a ricer and into the mixing bowl,
until everything has been used. Using a spoon, stir all the
ingredients together until completely smooth.
4 Scoop the cheesy mashed potato into a bowl, or onto
plates to serve as part of a main meal.Shepherd’s pie
By Stacey Hogan (www.staceyhogan.com)
Serves 4 | Prep 10 mins | Cook 40 mins | Calories 651 (per serving)
FOR THE FILLING
594g (3 cups)
cooked lentils
1 tbsp coconut oil
1 white onion,
peeled, chopped
1 red onion,
peeled, chopped
2 garlic cloves,
peeled, chopped
1 tbsp grated ginger root
1 tbsp cumin
1 tbsp cinnamon
400g can (1²/ 3 cup)
chopped tomatoes
1 tbsp agave syrup
360ml (1½ cup) vegan
vegetable stock
FOR THE MASH
750g (3¾ cups) sweet
potatoes, peeled
and chopped
1 tsp cumin
100ml (½ cup)
coconut milk
nutritional yeast (optional)
fresh coriander, to serve1 Preheat the oven to 190°C/Gas Mark 5.
2 Add the coconut oil to a saucepan and gently fry the
onions, ginger, garlic and spices until soft and tender.
3 Add the rest of the ingredients, bring to the boil and then
simmer for 20-30 minutes.
4 Meanwhile add the sweet potatoes to a pan of boiling
water, bring back to the boil and then simmer for
20 minutes, or until softened.
5 Drain the water from the pan of potatoes and add the
rest of the ingredients. Mash until smooth.
6 Add the filling to a large baking dish (or 4 small dishes).
Top with mash and a sprinkle of nutritional yeast.
7 Cook for 20 minutes and serve with fresh coriander.
Total fat Saturates Salt Sugar Protein12 .1g 9g 0.1g 12 .2g 30.6g