Delicious meat-free meal ideals for busy families – from stir-fry, to make-ahead moussaka and freezer-friendly chilli
Vegan mac & cheese
Make the ultimate comfort dish, macaroni cheese, but with vegan credentials. This recipe is quick and easy to make, so it’s a great midweek meal for the family.
SERVES 6 PREP 15 mins plus overnight soaking COOK 20 mins EASY V
160g cashews
200g carrots, cut into 1cm cubes
700g potatoes, cut into 1cm cubes
90ml olive oil
40g nutritional yeast
1 lemon, juiced
4 garlic cloves, roughly chopped
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1 tsp cayenne pepper
400g macaroni
3 tbsp panko breadcrumbs
1 The night before, put the cashews in a bowl, cover with water and leave to soak.
2 The next day, heat the oven to 180C/160C fan/gas 4. Steam the carrots and potatoes together for 5 mins until completely softened, then transfer to a food processor. Drain the cashews and add these, along with 60ml of the oil, to the processor and blitz to break down the nuts. Tip in the other ingredients, except the macaroni, breadcrumbs and remaining oil, then blitz again until the mixture is smooth, and season well. Add a splash of water and drizzle of olive oil if it looks too stiff, then set aside.
3 Cook the macaroni in a large pan of salted water for 1 min less than the pack instructions, then drain and stir through the sauce. Transfer the mixture to an ovenproof dish. Mix the breadcrumbs with the remaining oil and some seasoning, then scatter over the top of the macaroni. Bake for 20-25 mins until piping hot and crisp.
PER SERVING 686 kcals • fat 30g • saturates 5g • carbs 80g • sugars 6g • fibre 8g • protein 20g • salt 1.1g
Chilli paneer
Enjoy this flavour-packed chilli paneer with rice and your favourite vegetarian sides to make a delicious, lightly spiced dinner for two.
SERVES 2 PREP 20 mins COOK 20 mins EASY V
4 tbsp vegetable oil
2 tbsp cornflour
2 tbsp plain flour
½ tsp Kashmiri chilli powder
226g paneer, cut into 1cm cubes
1 spring onion, finely sliced rice, to serve (optional)
For the sauce
2 tsp cornflour
1 tbsp dark soy sauce
1 ½-2 tbsp hot chilli sauce, to taste
1 tbsp ketchup
1 tsp rice vinegar
1 tsp honey 25g ginger, peeled and finely grated
4 garlic cloves, crushed
1 green chilli, finely chopped (deseeded if you like)
½ tsp Kashmiri chilli powder 1 red onion, roughly chopped
1 gre
