My version of a sunday roast, sans yorkshire puddings because I can rarely be bothered making them. Honestly, the best part of this recipe is the gravy, which is why everything else is smothered in it in the picture. The roasting of veg takes a bit of time, but it’s pretty hands off and the rest is super easy to put together.
Preaheat the oven to 200 degrees. Cut assorted veg into chunks (I used potato, butternut squash, parsnip, carrot and red onion. And some garlic for taste). Sprinkle olive oil, sage and rosemary over veg and mix well. Spread in a single layer onto oven tray and salt and pepper to taste. Roast for 40ish minutes, mixing the veg occasionally.
I used storebought veg breaded burgers and followed cooking instructions. I also boiled some frozen veg as a side.
For the gravy: Dice a very small onion (3 tablespoons) and two cloves of garlic. Sautee in 3 tbsp of oil until golden. Add 3 tablespoons of flour slowly, mixing to avoid clumps, to make a quick roux. Add 1 cup of veg broth and 1 tablespoon of soy sauce and continue stiring. The sauce should thicken quickly, at which point season to taste and add some sage.
MIx all of the ingreedients on a plate and add a dollop of hummus, because why not.
Protein: 22 grams per portion (makes two big portions)
This soup is perfect for a quick, healthy meal after a long, rainy day (and there has been a lot of those lately). It only takes 30 mins to make and tastes spuer delicious.
Half a red onion, chopped
Can of chopped tomatoes
Can of chickpeas
100 g red lentils
1 table spoon tomato puree
Big bunch of coriander, chopped
Ground cumin, smoked paprika, ground cloves 1 tablespoon each or to taste
Vegetable stock cube
Boil 500 ml water. In 1 tablespoon of oil, fry the onions with the spices for about 5 mins. Add chopped coriander and cook for another minute. Add the chopped tomatoes, purree, water and stock cube. Stir and season with salt and pepper. Rinse the lentils thouroughly and add to the soup. Simmer for 10 mins. Add the chickpeas and simmer for another 10 mins. The soup should thicken. Adjust seasoning if needed and serve with pita bread.
Protein: 30 grams per portion
I’ve had a love/hate relationship with tofu for as long as I care to remember. I want to make it work in dishes, to make it tasty and delicious, but it too often ends up as a flavorless lump of protein instead. I know, I know, it’s not the tofu’s fault! I’ve had amazing tofu at restaurants or from friends, but never had the patience to make some myself. That is, until the other days when I discovered perfect tofu by chance. This shallow fried tofu is crunchy and meaty and in all honesty I’m not sure what made it magnificent, as I’ve been making this recipe for a while. Oh well. Here’s the recipe:
A block of extra firm tofu, drained and cut into chunks
Soy sauce + mushroom sauce if you have it
leftover rice and veg
The drained, cut tofu should be dipped in the soy sauce/mushroom sauce mix and then coated in flour. Shallow fry it in some oil, until all sides are golden and crunchy. This may take some time, as the longer it cooks, the tastier it gets. Fry the rice and veg separately, adding seasoning as you see fit. Drape the tofu over when ready to serve and drown in chilli sauce.
Price: £.70 per portion
Protein: 15 grams per portion, with wild rice and some nutritional yeast