Three simple and cheap plant-based recipes to try during Veganuary

Three simple and cheap plant-based recipes to try during Veganuary

01/04/2022

If you are trying Veganuary this year, you might find yourself worrying that plant-based alternatives cost more than what you would usually buy.

But chef Miguel Barclay is proving this assumption wrong.

He believes we can eat on a budget, while still enjoying healthy meals that don’t harm the planet.

To prove it, he has shared three recipes from his new book Green One Pound Meals which show that eco-conscious eating doesn’t have to cost the earth.

In fact, all of his veggie and vegan recipes cost a £1 or under per person.

Read on below to discover how to make Charred leek with romesco sauce, Scallion pancakes, and Cumin-spiced lentils and potatoes.

Charred leek with romesco sauce

Serves 1

Romesco sauce sounds quite fancy, but it’s really just a bit like a thick soup: all you need to do is roast some veg and blend it.

This is a quick and easy sauce that looks pretty on the plate and will make anything seem more special.

Ingredients

  • 1 leek, halved lengthways
  • 1 red pepper, roughly chopped
  • 1 large tomato, roughly chopped
  • 1 garlic clove, peeled

Method

Scallion pancakes

Serves 1

With just a handful of ingredients, this is how to make something from nothing.

If you want to make the pancakes really flaky, then there is a little bit of extra effort required to create those layers, but it’s totally worth it.

Ingredients

  • 75g plain flour
  • 50g water
  • 2 spring onions, sliced, plus extra
  • to serve
  • 1 tsp crispy chilli oil
  • Salt
  • Vegetable oil

Method

Cumin-spiced lentils & potatoes with spinach and yogurt

Serves 1

Quick and easy, this makes a great lunchtime treat and is a fantastic way to use up any leftover potatoes without the hassle of having to boil them first: just chop them up small and cook it all in the same pan.

Ingredients

  • 1 potato, diced, skin on
  • ½ onion, sliced
  • ½ tsp ground cumin
  • 3 handfuls frozen spinach, defrosted
  • 200g green lentils (from a 400g tin), drained
  • 2 dollops of natural yogurt
  • Olive oil
  • Salt and pepper

Method

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