Baked Barley & Broad Bean Casserole Ingredients 50 g/2 oz onion, minced about 2 tablespoons vegetable oil 150 g/5 oz skinned cooked broad beans 100 g/4 oz cooked pearl barley 225 ml/8 fl oz soy milk 75 g/3 oz raw wheatgerm 25 g/1 oz plain flour 3 tablespoons prepared mustard 75 ml/3 fl oz clear…
Stews and Casseroles
Bean Stew with Herb Dumplings
Bean Stew with Herb Dumplings Ingredients 425 g/15 oz canned cooked red kidney beans, drained 425 g/15 oz canned cooked haricot beans, drained 400 g/14 oz canned chopped plum tomatoes 1 tablespoon tomato purée 200 g/7 oz canned sweetcorn kernels, drained 1 garlic clove, crushed 1 bay leaf 300 ml/10 fl oz vegetable stock 275…
Chunky Vegetable Chilli
Chunky Vegetable Chilli Ingredients 150 g/5 oz quick-cooking barley 1 aubergine, diced 1⁄2 large red pepper, seeded and chopped 1⁄2 large green pepper, seeded and chopped 1 onion, chopped 3 garlic cloves, minced 400 g/14 oz canned chopped plum tomatoes 425 g/15 oz canned cooked black beans, drained 1⁄2 teaspoon chilli powder 150 g/5 oz…
Baked Squash Casserole
Baked Squash Casserole Ingredients 1.8 kg/4 lb butternut squash, peeled, seeded and chopped 1 egg 200 g/7 oz coorse dried breadcrumbs 75 g/3 oz soft brown sugar 1⁄2 tablespoon chopped onion 100 g/4 oz green pepper, diced salt and freshly ground black pepper Baked Squash Casserole Recipe 10 Servings Preheat the oven to 180°C/350°F/Gas mark…
Aubergine, Mozzarella & Cheddar Hot Pot
Aubergine, Mozzarella & Cheddar Hot Pot Ingredients 4 large white potatoes, thinly sliced 2 tablespoons olive oil 1 aubergine, sliced 1 large onion, sliced 275 g/10 oz canned chopped plum tomatoes 425 g/15 oz canned cooked chickpeas, drained 25 g/1 oz green lentils such as Puy, picked and rinsed 2 garlic cloves, crushed 2 tablespoons…
Chinese Vegetable Casserole
Chinese Vegetable Casserole Ingredients 4 tablespoons vegetable oil 2 carrots, sliced 1 courgette, sliced 4 baby sweetcorn, halved length ways 100 g/4 oz cauliflower florets 1 leek, sliced 100g/4 oz water chestnuts, halved 225 g/8 oz firm tofu, diced 300 ml/10 fl oz vegetable stock 1 teaspoon salt 2 teaspoons soft dark brown sugar such…
Lentil Hotpot
Lentil Hotpot Ingredients 1 tablespoon olive oil 1 onion, chopped 1 garlic clove, crushed 2 potatoes, diced 2 carrots, finely chopped 2 celery sticks, chopped 225 g/8 oz red lentils, picked and rinsed 425 g/15 oz canned chopped plum tomatoes 2 tablespoons tomato purée 1 bay leaf 1⁄2 teaspoon dried oregano 1 vegetable stock cube…
Apple Cranberry Casserole
Apple Cranberry Casserole Ingredients 250 g/9 oz cooking apples such as Granny Smith 200 g/7 oz cranberries 175 g/6 oz granulated sugar 75 g/3 oz soft brown sugar 100 g/4 oz oatmeal 100 g/4 oz pecan nuts, chopped 50 g/2 oz butter Apple Cranberry Casserole Recipe 2 Servings Preheat the oven to 170°C/325°F/Gas mark 3….
Courgette & Corn Casserole
Courgette & Corn Casserole Ingredients 50 g/2 oz potato flour 75 g/3 oz rice flour 1 teaspoon baking powder 600 g/1 lb 5oz courgettes, grated 425 g/15 oz canned creamed sweetcorn 200 g/7 oz red pepper, finely diced 100 g/4 oz onion, finely diced 50 g/2 oz Cheddar cheese, finely grated 2 tablespoons olive oil…
Baked Lentil & Vegetable Stew
Baked Lentil & Vegetable Stew Ingredients 450 g/1 lb fresh Brussels sprouts 200 g/7 oz green lentils such as Puy, picked and rinsed 200 g/7 oz onions, chopped 150 g/5 oz celery, chopped 200 g/7 oz carrots, sliced 400 g/14 oz rutabaga, chopped 4 bay leaves 1 tablespoon grated fresh root ginger 2 tablespoons tamari…