Whether it’s a satisfying lunch or a supper that’s not too heavy, these dishes strike the perfect balance.
Potsticker soup
SERVES 2 DF
HAND-ON TIME 20 MINS
TOTAL TIME 25 MINS
Simmer frozen gyoza in a flavoursome Asian-style broth for a quick, low-calorie dinner.
1 tbsp sesame oil
2 garlic cloves, finely sliced
15g root ginger, finely chopped
1 carrot, sliced into thin rounds small pinch of chilli flakes, plus a few extra flakes to serve
800ml chicken stock (made using 1 stock pot or cube)
12 frozen chicken or pork gyoza* (we used itsu)
100g mangetout, halved diagonally
2-3 tsp soy sauce
4 spring onions, finely sliced
1 Heat the sesame oil in a large pan over a medium heat. Sauté the garlic and ginger over a low heat for 2 minutes until fragrant. Increase the heat, add the carrots and chilli flakes and stir-fry for 1 minute.
2 Pour in the chicken stock and simmer for 2 minutes. Add the gyoza and mangetout; simmer for 4 minutes.
3 Remove from the heat, season to taste with soy sauce and stir in most of the spring onions. Ladle into bowls; scatter over the remaining spring onions and a few more chilli flakes.
*Check the gyoza are dairy-free, if needed.
■ 304cals; 12g fat (2g sat fat); 13g protein; 6g fibre; 33g carbs; 11g total sugars; 3.6g salt
Baked one-pan scramble
SERVES 2 V Vn DF
HANDS-ON TIME 10 MINS
TOTAL TIME 35 MINS
A great get-ahead all-day breakfast recipe that can be adapted to use whatever veggies you have to hand. Try sliced mushrooms, peppers or courgettes, small broccoli florets and kale instead of spinach. If you like, serve topped with avocado, hot sauce and fresh herbs.
5 large cherry tomatoes, halved
¼ red onion, thinly sliced a handful of young spinach
400g firm tofu
½ tsp ground turmeric
½ tsp ground cumin
½ tsp paprika
1 tbsp soy sauce or tamari*
2 tbsp unsweetened non-dairy milk
40g breadcrumbs*
2 tbsp nutritional yeast flakes olive oil, for drizzling
To serve (optional) a handful of grated vegan cheese a pinch of kala namak (black salt)
1 Preheat the oven to 200°C, fan 180°C, gas 4. Put the tomatoes and red onion in a small gratin dish. Using your hands, tear in the spinach and crumble over the tofu. Sprinkle over the ground spices, drizzle in the soy sauce or tamari and non-dairy milk, season with salt and pepper, and mix everything together.
2 Scatter the breadcrumbs and nutritional yeast over the top, then drizzle with olive oil and sprinkle over the grated v
