EASY WAYS TO GET YOUR 5-A-DAY
Meet Tara
Tara Acton is a vegan chef who runs popular street-food stall Tara’s Vegan Treats in St Albans and caters private events.
Follow her @tarasvegantreats ‘These smoky sweet potatoes are an ideal plant-based barbecue option and they’re gluten free, too.’
‘Chorizo’ and black bean loaded sweet potato boats
SERVES 2 VVn GF DF
HANDS-ON TIME 35 mins
TOTAL TIME 2 hrs, plus cooling
◆ 2 baking sweet potatoes (about 600g)
◆ 1½ tbsp olive oil
◆ 6 Plant Pioneers Chorizo Shroomdogs
◆ 1 small onion, finely chopped
◆ 3 garlic cloves, crushed
◆ 1 tsp smoked paprika
◆ 1 x 400g tin black beans, rinsed and drained
◆ 2 tbsp finely chopped chives, plus extra to serve
◆ 1 tbsp Boursin Plant-based Garlic & Herb soft cheese
1 Preheat the oven to 220°C, fan 200°C, gas 7. Scrub the sweet potatoes and prick all over with a fork. Place on a lined baking tray, rub with ½ tablespoon olive oil and bake for 50-60 minutes or until tender.
Set aside until cool enough to handle.
2 Peel the outer skin away from each shroomdog, then pull apart into pieces and roll into small balls between your hands (around 6 balls per sausage). Set aside.
3 Heat 1 tablespoon olive oil in a frying pan and saut�
