This tasty vegetarian chilli is packed with lentils, veggies and beans. Serve with rice and guacamole, and top with soured cream, cheese, coriander, fresh chillies... the list goes on! Each ...
Each recipe ... beans and simmer, covered, for 5 minutes, add the spinach until wilted. 3. Add a spoonful of pesto and a drizzle of lemon juice to serve. Cooks tip: Try using smoked tofu and vegan ...
An easy-going, vegan, slow-cooked summer veg stew ... Stir in the olives, butter beans and vinegar and cook for another 15–20 minutes until the veg is all tender. Taste and adjust the seasoning.
Vegan option: Beetroot pairs perfectly with the spiciness of grated ginger and the freshness of lemon zest. A drizzle of olive oil after cooking is enough, with no need to add butter or Parmesan.