These delicious suppers from Fearne Cotton are easy, pleasing platefuls to make your vegan journey as simple as possible
Tomato Dahl with Flatbreads
Per serving: 578 cals I 25.8g fat
Makes 4
Ready in 30 mins (1 hr with flatbreads)
260g red split lentils, washed
4 garlic cloves, crushed
2 tbsp soy sauce
2 tsp mild curry powder
1 tsp miso paste
400g tin chopped tomatoes
400g tin coconut milk
4 tbsp soya yoghurt or coconut yoghurt, plus extra to serve
4 homemade flatbreads (see Masterclass) or shop-bought flatbreads
small handful of flat leaf parsley, leaves only, roughly chopped sea salt and freshly
ground black pepper
extra virgin olive oil, to serve
1 Put the lentils into a pan with the garlic, soy sauce, curry powder, miso paste, chopped tomatoes and coconut milk. Bring to a boil, then reduce the heat and simmer for 15 minutes, stirring frequently to stop the lentils sticking to the base of the pan. Add the yoghurt and simmer for another five minutes until you have a creamy dahl. Season to taste.
2 When the dahl is cooked, warm the flatbreads in a toaster or oven, and serve with the lentils, topped with extra yoghurt, chopped parsley and a drizzle of olive oil.
MASTERCLASS
FLATBREADS Makes 4
200g white spelt flour,
plus extra for dusting
½ tsp fine sea salt
2 tbsp extra virgin olive oil
1 In a large bowl, combine the flour and salt together. Add the oil and five tablespoons of water and bring together into a dough. Gradually add a further two tablespoons of water to form a smooth and soft dough. It should not be sticky. Knead for two minutes just to make sure everything is well-combined. Cover and set aside for 15 minutes to rest.
2 Divide the dough into six equal pieces and roll each piece into a ball. Dust your work surface with flour, and roll each ball out into a thin round measuring about 22cm. Dust with flour as you go to ensure that the dough doesn’t stick.
3 Place a large non-stick frying pan over a low-medium heat, add a flatbread, and cook for about one minute on each side until just cooked through. Remove to a plate and immediately cover with a clean tea towel. Repeat to cook the remaining breads.
Mac & Cashew Cheese
Serves 4
Ready in 1 hr, 5 mins
100g cashews, roughly chopped
350g macaroni
220ml soya milk
1 tbsp miso paste
2 tbsp nutritional yeast
4 garlic cloves, crushed
2 tsp Dijon mustard
2 tsp lemon juice
30g fresh breadcrumbs
small handful of flat leaf parsley, leaves only, very finely chopped
¼ tsp sweet smoked paprika
3 t
