Winter is most definitely here, so it’s time for some vegan comfort food that’s easy to make and even easier to enjoy!
Vegan Shepherd’s Pie
Ingredients
400g dried lentils
100 ml vegetable stock
Can plum tomatoes
1 white onion, chopped
2 cloves garlic, grated
1 large chopped carrot
Handful parsley
3/4 large floury potatoes
Splash balsamic vinegar
Method
Soak the dried lentils in a bowl of water overnight.
Next day, peel and boil the potatoes till soft, and set aside.
Heat a little oil in a large wok and fry the onion and garlic for 3 minutes on a medium heat.
Add the lentils, stock and tomatoes and simmer for half an hour, stirring regularly. Add the vinegar five minutes before taking off the heat.
Meanwhile, mash the potatoes.
Line a ceramic dish with the mince and top with the potatoes, either spooning it on or using a piping bag.
Cook till the potatoes are browning on top and serve garnished with parsley.
Twice baked potatoes
Ingredients
6 baking potatoes
1 large chopped red onion
2 handfuls dill
Handful parsley
Nutritional yeast
Grated vegan cheese
Method
Prick the potatoes with a fork and bake for 45 minutes.
Remove from the oven, cut in half and scoop out the insides.
Mash or rice the almost baked potatoes with the dill, nutritional yeast, red onion and grated cheese.
Bake for a further 20 minutes and serve garnished with parsley.