This is a rustic, hearty vegetable stew so keep the veggies big and chunky - they’ll soak up all the juices as they cook resulting in a delicious, comforting dish.
Ingredients to serve 4 - 6 people:
2 white onions or shallots, halved and sliced
2 cloves of garlic, crushed
4 sticks of celery, thinly sliced
Filling, tasty and beyond peeling a few shallots and chopping some garlic, this casserole takes practically no time to prepare!
Ingredients:
8 Shallots, peeled and trimmed
3 cloves of garlic, roughly chopped
2 tins of tomatoes
2 tins of butterbeans, drained and rinsed
1 tbsp of tomato puree
Sea salt
Freshly ground black pepper
Olive oil
Method:
1. Preheat the oven to 160c/ 320f/ gas mark 2.
Nourishing, filling, hydrating, packed with delicious veggies and a tangle of slurp-worthy noodles… this Miso bowl will never fail to re-set, revive and energise!
Ingredients to serve 4:
2 handfuls of mushrooms, sliced
2 tbsp miso paste or 2 sachets of miso granules
2 cloves of garlic, finely sliced
2 thumb size pieces of ginger, sliced into skinny matchsticks
1 green or red chilli, deseeded and finely sliced
1 - 2 handfuls of Tenderstem broccoli
1 leek, finely sliced
When it comes to breakfast, just 5 minutes of prep the night before will set you up for a delicious and satisfying start to your day. Plain rolled oats are inexpensive and hugely nourishing… jazz them up with fruit and a sprinkle of nuts and you’ve got yourself a powerhouse breakfast to get you through the morning!
This is an all-in-one method to save you time but if you prefer, you can add the grated or chopped fruit in the morning or just before you tuck into your delicious oats.
Rustic, tasty, vegeliciousness!
Ingredients:
Nana Marie (The Boxxfresh Babies Nana and Kelly's darling mum) makes THE best cottage and shepherds pies. This is her incredible, veg-packed veggie version – it’s pure comfort and an absolute family favourite.
Ingredients:
3-4 carrots, peeled and roughly chopped into small pieces or grated
1.5kg potatoes, peeled and roughly chopped
4 cloves of garlic, finely minced
2 white onions, finely diced
3 sticks of celery, finely diced
2 big handfuls of mushrooms, finely diced or grated
Bubble and squeak is one of life’s great pleasures, it’s totally delicious, feeds a crowd and obviously brilliant for using up any leftovers!
The ingredients for the bubble is all down to you and what you have left over from your Christmas feast - we would suggest a combination of any of the following leftovers:
A delicious festive family favourite!
Recipe to 4 - 6 as a side dish:
4 parsnips
2 handfuls of freshly grated vegan cheese (there are lots of great ones out there now... others need a little improvement... so try a few, experiment and choose your favourite!)
A big knob of vegan butter, about 25g
Olive oil
Sea salt
Freshly ground black pepper
Method:
Who can resist a fluffy on the inside, crispy on the outside, golden wonder of a roast potato?! Serve them with a roast… serve them part of a picky sharing platter… serve them with salad and a jumble of spiced roast veggies… or simply serve them in a bowl alongside your favourite dip!
This is the best method we know to cook to perfect roast spud - the key is to let the potatoes go completely cold after part boiling. We won't bore you with the science of why it works - just trust us and see for yourself!
Ingredients:
Love them or hate them the humble Brussel is a seasonal must-have.
Kelly’s famous garlicky roast sprouts are such a treat - we’d challenge any sprout-phobe to not like them!
To make 4 portions:
500g sprouts
2 cloves of garlic, peeled and finely mashed
2 sprigs of rosemary
75g vegan spread or olive oil
Sea salt
Freshly ground black pepper
Method:
