Sunday

Ingredients

• Vegan sausages (preferably over cooked ones)
• hash browns (again, best served over cooked)
• baked beans
• fried mushrooms
• spinach
• tomatoes
• a baguette with lashings of vegan butter
• ludicrous amounts of tomato ketchup
• a large cup of strong tea & a pint of water

Method

Serves 4

Ingredients

For the beanballs

• 2 tins black beans, drained
• 1 clove garlic
• 1 carrot, peeled and grated
• 1 red onion, finely diced
• 50 g frozen peas
• 20 g chia seeds
• 50 g gram (chickpea) flour
• 1 tbsp chopped fresh coriander
• Black pepper, to taste

For the sauce

• 1 tin chopped tinned tomatoes
• 1 clove garlic
• 2 tablespoons tomato puree
• 1 tablespoon chopped fresh basil

To serve

• 4 sweet potatoes cut into wedges
• 1 tbsp vegetable oil
• 4 wholemeal sub rolls
• 1 tsp smoked paprika

Method

1. Put the ingredients for the black bean meatless balls into a food processor and pulse to combine. Divide into 30 g balls and place into an ovenproof dish, leaving space between each ball.
2. Put all of the sauce ingredients into a saucepan and bring to a simmer. Cook for 5 minutes and season.
3. Mix the sweet potato wedges with the oil and smoked paprika and place onto a lined baking sheet.
4. Pour the sauce over the meatless balls and place them and the wedges into an oven preheated to 180°C. Cook until the wedges are coloured and soft and the meatless balls are firm.
5. Serve the meatless balls in the subs with the sweet potato wedges. These also go great with wholemeal spaghetti.

Serves 4

Laced with spicy-hot harissa paste and a sprinkling of salty preserved lemon, this rich vegetable stew has a tempting Moroccan feel to it.

Ingredients

• 3 medium-large fennel bulbs (about 1kg in total)
• 600–700 g new or waxy potatoes, scrubbed, cut into 2–3cm chunks
• 2 medium onions, roughly chopped
• 300 g cherry tomatoes
• 3 garlic cloves, sliced
• 1–2 sprigs of rosemary (optional)
• 2 tbsp olive or rapeseed oil
• 700 ml tomato passata
• 1 rounded tbsp harissa  paste
• 400 g tin chickpeas, drained and rinsed
• 75 g pitted olives (about 100g stone-in)
• Sea salt and black pepper
• 1 tbsp chopped preserved lemon, to finish

Method

1. Preheat the oven to 190°C/Fan 170°C/Gas Mark 5.
2. Trim the fennel bulbs of their bases, tops and tough outer layer, reserving any green feathery fronds attached to the stalks. Quarter the bulbs then cut each quarter into 2 or 3 wedges. Put these into a large roasting dish.
3. Add the potatoes, onions, cherry tomatoes and garlic. Throw in the rosemary if you have it, trickle over the oil, season with salt and pepper and stir everything together. Roast in the oven for 45 minutes, giving the veg a good stir after about 30 minutes.
4. Meanwhile, in a jug, combine the passata with 150ml water and stir in the harissa.
5. When the veg are tender and starting to brown, take the dish out of the oven and add the passata mixture. Stir it in well with a spatula, using the passata to deglaze the roasting dish, scraping up any nice bits of caramelised veg from the base and sides.
6. Add the chickpeas and olives then return the dish to the oven for 20 minutes or so, until the passata is bubbling and slightly reduced.
7. When the bubbling dish of veg comes out of the oven, taste it, then sprinkle with a little more salt and pepper if you think it needs it. Scatter over the preserved lemon, tear over any saved fennel fronds and then bring the dish to the table. Serve with more harissa if you like things spicy.

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