WE have two more great vegan recipes this week – to keep you on track if you are taking part in Veganuary, or simply trying to eat a little more healthily in the wake of Christmas indulgence.
Now we are back in lockdown, I want to keep things upbeat.
The Batch Lady shares two tasty recipes to keep you on track for Veganuary[/caption]
These recipes are super-easy to make, full of goodness, vibrant and fun . . . so are sure to give you a little boost.
Both can be made in advance, then frozen and grabbed from the freezer when you need a quick and healthy meal.
Easy vegan beetroot soup
Prep time: 10 minutes
Cook time: 5 minutes
- 1 tbsp oil
- 230g frozen diced onions
- 200g fresh celery, diced
- 1 tbsp frozen chopped garlic
- 14 pre-cooked beetroots
- 1 tbsp dried thyme
- 1 tbsp vegan runny honey/ vegan honey alternative
- 1 litre vegetable stock
- In a large frying pan, heat the oil and then add the frozen onions, frozen celery and frozen garlic. Cook until soft.
- Cut the beetroot into chunks and add this to a blender along with the cooked onion and celery mix.
- Add the thyme, honey, stock and some salt and pepper, then blend everything together until smooth.
- You may have to do this in portions depending on the size of your blender or jug. If you don’t have a free-standing blender, you can do this in a large jug with a hand blender (though watch out for beetroot juice).
- Add the soup to sealable freezer soup bags.
Ready to freeze: Place soup in labelled freezer bags in the freezer.
Ready to eat: Remove the soup from the freezer and leave to defrost fully. Heat until piping hot and serve.
Spicy vegan bean burgers
Prep time: 5 minutes
Cook time: 10 minutes
- 1 x 400g can five-bean salad
- 1 x 400g tin vegan taco mixed beans
- 140g grated carrot
- 45g breadcrumbs
- 1tbsp fajita mix
- Drain the beans and add both tins to a mixing bowl.
- Add the grated carrot, breadcrumbs and fajita mix and combine well with your hands.
- Tip the mixture on to a clean, flat surface and divide into six equal patties.
- If cooking straight away, make into thick patties and cook in a hot frying pan with a small amount of oil for around 4 minutes on each side until golden brown and piping hot.
Ready to freeze: Place the uncooked patties in a large freezer bag. These burgers can easily break so care is needed when handling.
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Freeze alongside a bag of buns, portioned out frozen potato wedges or frozen corn on the cob, for a full meal that is easy to grab from the freezer.
Ready to eat: Defrost and cook in frying pan over a medium heat until each side is golden brown and inside is piping hot, usually 4 minutes each side.
- The Batch Lady: Shop Once. Cook Once. Eat Well All Week (HQ, £20) and The Batch Lady Meal Planner (HQ, £9.99) are out now.
- Watch The Batch Lady prepare her recipes at thesun.co.uk/batchlady and pick up next Saturday’s paper for Suzanne’s fabulous slow-cooker recipes.
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