Search
  • Marta

Veganuary - 7 days dinners


Here we are, the last days of this Veganuary meal plan. So scroll down have a read and enjoy these delicious dinners.


Cavolo nero, shallots and carrots salad (warm)



Ingredients

10 carrots

3 tbsp olive oil

2 tbsp maple syrup

Handful crushed walnuts

6 sliced shallots

1 tsp sugar

200 cavil nero, roughly chopped and thick stems removed

Salt and pepper to taste


Method

- First preheat the oven at 180C

- Peel the carrots and chop offs the tops, add them to a roasting tin with 2tbsp of olive oil, salt and pepper. Roast them until cooked but still have a bite. Roughly 40 minutes.

- When the carrots have been roasted for about 20 minutes, add the maple syrup to the tin and make sure all the carrots are nicely coated.

- In the meanwhile, add the shallots and the remaining oil to a pan. Sauté until soft and then add the sugar, a little salt and pepper. Once the shallots are browned, lower the heath and put a lid on the pan, stir them occasionally and let cook for about 10 mins.

- Add the cavil nero to the shallots and let it wilt slowly.

- Once the carrots are ready, mix them together with the cavil nero and shallots. Add the crushed nuts on top and serve warm.



Pumpkin risotto



Ingredients

1 small pumpkin

200g arborio rice

1 small white onion, finely chopped

4 tbsp olive oil

Bunch of sage

1lt vegetable stock

1 glass of vermouth

Salt and pepper to taste



Method

- First preheat the oven to 180C.

- Peel, deseed and roughly chop the pumpkin.

- Toss the pumpkin in 2tbs olive oil, add salt and pepper and the sage leaves together in a roasting tin. Roast them until the pumpkin is soft, around 3o mins.

- In the meanwhile, add the finely chopped the white onion and the remaining olive oil to a hot pan and sauté until soft.

- Add the rice to the onion and toast it for a minute or so. Then add the vermouth and cook until it evaporates.

- Start adding the stock, just enough to cover the rice, lower the heath and simmer until the rice is cooked but still has a little bite. Add more stock as needed.

- Once the rice is ready, add the roasted pumpkin, you can mash a few bits with a fork but make sure to leave some big chunks for textured.

- Serve in a bowl and top with the roasted leaves.


Roasted squash cous cous



Ingredients

1 butternut squash

1 red pepper finely chopped

1 onion finely chopped

Leaves of Savoy cabbage

500ml vegetable stock

Parmesan

Olive oil

Salt and pepper to taste


Method

- First preheat the oven at 180C.

- Cut the squash in half and spoon out all the seeds. Then place the two halves (skin down) in the preheated oven and cook for 1 hour.

- In the meanwhile add oil to a pan and then sautée the onion, pepper and cabbage for a few minutes. Until soften.

- Then add the stock to the pan and cook for 15 minutes on a low heath.

- Once the squash is ready spoon out some of the squash and add to the pan. Add salt and pepper to taste. Then add the cous cous to the pan, mix everything together and cover with a lid for a few minutes. 

- Once it's ready add stuff the butternut squash with the vegetables cous cous and top with Parmesan.

- Serve hot.


Chilly with no carne