Vegan Food & Living - October 2017

Midweek^ RECIPES

3 leeks, chopped on the

diagonal, roughly 1cm (½in)

in width

olive oil or coconut oil

2 garlic cloves, crushed or

fi nely chopped

2 courgettes, thinly sliced

400g (14oz) tin of organic

chopped tomatoes

1 tbsp fresh thyme leaves

a handful of cavalo nero,

chopped into 1cm (½in)

ribbons, or 2 handfuls of

spinach or kale

4 large plum vine

tomatoes, quartered

a large bunch of basil

FOR THE TOPPING

2 caulifl ower heads, chopped

2 tbsp tahini

2 tsp Dijon mustard

sea salt and black pepper

a handful of thyme,

leaves picked

3 tbsp fi nely grated vegan

Parmesan (optional)

1 Preheat the oven to 200°C/Gas

Mark 6.

2 For the topping, bring a large

pan of water to the boil and

cook the cauliflower until soft,

5-8 minutes. Drain and return

to the pan before mashing until

as smooth as you can get it. I

use a stick blender for this, but

a potato masher is fine. Add the

tahini, mustard, salt and pepper.

Stir everything together and

season if necessary.

3 Put the leeks and oil in a large,

deep frying pan over medium

heat and toss, allowing them to

brown a little. Add a few tbsp

water and cook until soft, about

5 minutes. Add the garlic and

cook for another minute.

4 Add the courgettes and a little

oil, tossing everything to coat the

courgettes. Cook for 5 minutes

or until the courgettes are just

beginning to soften. Add the

tomatoes and thyme leaves. Stir.

Allow to bubble away for about

8 minutes and thicken slightly.

5 Add the cavalo nero and

tomato quarters and cook for

2 minutes or so to wilt the

cavalo nero slightly. Taste and

season to your liking before

stirring through the basil leaves.

6 Transfer the veg to a 20x30cm

(8x12in) ovenproof dish (or

24cm (9½in) diameter round

dish). Roughly flatten the top

before spreading over the

cauliflower mash. Sprinkle over

a few more thyme leaves and/

or vegan Parmesan, if you wish.

7 Bake in the oven for

20-25 minutes or until the

tomato has slightly started

to bubble up the sides and

the whole thing is warm right

through. Serve warm.

Shepherdless pie

By Alexandra Dudley

Serves 4-6 | Prep 20 mins | Cook 1 hr | Calories 238 (per serving)

Total fat Saturates Salt Sugar Protein

6.6g 1.7g 0.34g 16.2g 13. 5g

62 VEGAN FOOD & LIVING OCTOBER

The recipes on pages

62-63 are taken

from Land & Sea by

Alexandra Dudley,

published by Orion.

(RRP £25.) This

book contains

non-vegan recipes.

VFL17.Midweek.indd 62 07/09/2017 14:05