EASY WAYS TO GET YOUR 5-A-DAY
RECIPE ROXY POPE AND BEN POOK
FOOD STYLING: SARAH COOK. PROP STYLING: TONY HUTCHINSON PORTRAIT: DAN WONG PHOTOGRAPHY
Meet Roxy & Ben
Roxy and Ben, the couple behind So Vegan (wearesovegan.com), have amassed a huge following with their fuss-free vegan recipes. Their app SO VEGAN has more than 400 plant-based recipes. ‘Swedish meatballs (made popular by IKEA) are smaller than regular meatballs, spiced and served with a creamy gravy. Traditionally accompanied by lingonberry jam, leftover Christmas cranberry sauce makes a perfect substitute.’
Vegan Swedish-style ‘meatballs’
Only £1.99 PER SERVING
SERVES 4 VVn DF (freeze ‘meatballs’ only) HANDS-ON TIME 45 mins TOTAL TIME 55 mins
USE YOUR AIR FRYER
◆ 300g super-firm tofu, drained
◆ 100g stale bread, torn
◆ 60g pecans
◆ 1 x 400g tin black beans, drained and rinsed
◆ 1 tsp ground cinnamon
◆ 3 tbsp cranberry sauce, plus extra to serve
◆ 2 tbsp, plus 1 tsp dark soy sauce
◆ 4 garlic cloves
◆ 5 echalion shallots, peeled
◆ 800g floury potatoes, peeled and cut into 2cm chunks
◆ 4 tbsp vegan butter or margarine
◆ 100ml vegan white wine
◆ 1 vegan stock cube
◆ 250ml vegan cream (we used Oatly Creamy Oat Single Cream)
◆ steamed kale, to serve
1 Wrap the tofu in several layers of kitchen paper and press between two plates to extract excess liquid. Blitz the bread to crumbs in a food processor, add the pecans and pulse until finely chopped. Crumble in the tofu and black beans, then add the cinnamon, cranberry sauce, 2 tablespoons of soy sauce, 2 garlic cloves and seasoning, plus 3 of the shallots, finely chopped.
2 Pulse until well combined but not to
