Image: Pixabay

[Bryony Wharfe | Contributing Writer]

Originally meaty favourites, these two recipes are now available to vegan superstars, and make you realise there’s more to our food than sadness.

Shepherd’s pie

A recipe I created on my own with help from various online recipe guides. Serves 6-8.

Ingredients

Filling

1 medium onion, diced

4 cloves garlic, minced

500g uncooked brown or green lentils, rinsed and drained

Any amount of mixed veggies: peas, carrots, green beans, etc.

Vegan gravy:

2 cups of vegetable stock

1/5 cup flour

2 tablespoons of soy sauce

Black pepper

Mashed potatoes:

2kg potatoes

Vegan butter

Non-dairy milk

Salt and pepper to taste

For added flavour, use yeast extract (can be found online or in health stores, which gives it a nutty, cheesy taste.)

Breadcrumbs

Method

• Slice any large potatoes in half, place in a large pot and fill with water. Bring to medium-high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.

• At the same time start cooking the lentils for about 20 minutes on a medium heat.

• Mince onions and garlic and start to fry in a frying pan whilst you also chop up any other vegetables you’re using.

• To make the vegan gravy, make 2 cups worth of a vegetable stock and add to the onions and garlic on a low-medium heat. Slowly add the flour and soy sauce whilst mixing, adding more or less if you think it’s necessary (also add more water if it gets too thick.)

• Preheat oven to 220 degrees C and lightly grease a 2-quart baking dish. Once potatoes are cooked, drain and add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher to mash until smooth. Add desired amount of vegan butter and milk then season with salt and pepper and yeast extract to taste.

• In the last 10 minutes of cooking, add the vegetables to the lentils and stir.

• Once all is cooked, add the lentils and vegetables along with the vegan gravy to the base of the baking dish. Then load the potato mash upon it, finishing with breadcrumbs on top.

• Place on a baking sheet to catch overflow and bake for 20-30 minutes, or until the mashers are lightly browned on top.

• Let cool briefly before serving. Can also be stored in the fridge for up to a few days if covered. Reheats well in the microwave.

Vegan roasted chickpea and broccoli burrito

A recipe by Thug Kitchen’s – Eat Like You Give a F**k (with added vegetables.) Makes 6-8 burritos.

Ingredients

Tortillas

Filling

3 cups of cooked chickpeas (you can get tinned ones and use straight away or dried ones and cook them before this method.)

1 large onion

1 red pepper

Any amount of broccoli and cauliflower

4 cloves of garlic

Spice blend:

3 tablespoons olive oil

1-2 tablespoons soy sauce or tamari

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground coriander or more cumin if you don’t have any

Black pepper or cayenne pepper to taste

Method

• Heat the oven to 220 degrees C.

• Chop up the vegetables so that all the pieces are about the size of a chickpea, but make the garlic a bit smaller. Place all the vegetables in a large baking tray with the cooked chickpeas. Pour in the oil and soy sauce, stir, and then throw all the spices in there, mixing until all the vegetables are covered. Then bake for 35 minutes.

• The broccoli will look a little burnt at this point but that’s the plan. Stir the roasted chickpeas and veggies all around. Taste some and see if it needs more spices or anything. Now make a burrito. If you have any left over, cover and place in the fridge for a few days.