special
VEGAN
Broccoli Bowl
Per serving: 581 cals | 22.4g fat
Serves 2
Ready in 35 mins
(plus soaking time)
1 head of broccoli, cut into florets
100g bulgur wheat
olive oil, for frying
1 tbsp walnuts
1 tbsp pumpkin seeds
1 x 400g block of firm tofu,
cut into cubes
2 tbsp hoisin sauce
2 garlic cloves, very
finely chopped
2 spring onions, thinly sliced
1 Cook the broccoli lorets in
boiling, salted water for 3-4
minutes until tender. Drain,
reserving the cooking liquid.
2 Add the bulgur wheat to a
large bowl and pour in 250ml
of the reserved broccoli
cooking water.
3 In a frying pan, warm a little oil,
add the walnuts and pumpkin
seeds and toast until lightly
browned and fragrant. Remove
from the pan and set aside.
4 Meanwhile, coat the tofu in
the hoisin sauce and quickly fry
it in the pan over a medium heat,
untilgolden brown.
5 Add the garlic to the pufed-up
bulgur wheat and luf up with
a fork. Divide the bulgur wheat
and broccoli lorets between two
serving bowls. Add the tofu and
sprinkle over the seeds, walnuts
and spring onions.Smoky Bean Stew
Per serving: 220 cals | 10.5g fatServes 4
Ready in 30 minsolive oil, for frying
3 shallots, finely chopped
1 jalapeño chilli, finely chopped
2 garlic cloves, finely chopped
1 x 400g tin aduki beans (or you
can use black beans or haricot),
rinsed and drained
1 x 198g tin sweetcorn, drained
1 tsp chilli paste
½ tsp smoked paprika
1 tbsp garlic purée
pinch of black pepper
300g passata
juice of ½ lemon or limeTo serve:
1 avocado
4 tbsp plant-based yoghurt
2 handfuls of spinach leaves
small bunch of coriander1 Heat some olive oil in a pan,
then add the shallots, chilli and
garlic, and cook over a medium
heat until softened.
2 Tip in all the remaining
ingredients, along with 125ml
water. Stir to combine, then
simmer for 20 minutes to
thicken, stirring occasionally.
3 Serve hot with any toppings
of your choice.Recipes extracted from
What Vegans Eat by Brett
Cobley (HarperCollins,
£16.99). Photography:
Andrew Burton.