Ticking off the ingredients against our Vegan Nutrition Chart nothing was missing, so a great meal all round.

You can buy the chart here: Vegan Society Shop – Nutritional Wall Chart
Partial pic of chart: Click Here

Vegetable Hotpot: total time around 1.5 hours, serves 3-4

1 x 400g tin tomatoes
1 tbsp dried oregano
100g chopped walnuts
650g potatoes, sliced and parboiled
2 peppers sliced
2 onions, sliced
2 small parsnips, sliced thinly
2 small carrots, sliced thinly
100g spinach, chopped
oil
salt/pepper

1. Preheat oven to GM6/200C/400F. Grease a casserole dish with the oil. Parboil potatoes.
2. Fry onions, peppers, parsnips and carrots until onion is soft.
3. Mix together tomatoes, walnuts, spinach and oregano. Season if required.
4. Put a layer of potato slices in the casserole, followed by a layer of pepper, then onion, parsnip and carrot. Add a layer of the tomato mixture.
5. Continue until all ingredients are used, ending with a layer of potato on the top.
6. Cover with foil (or casserole lid) and bake for 1 hour, removing foil/lid after 40 minutes to brown the potatoes.
7. Serve.

Notes: Original recipe from Rose Elliot’s Vegetarian Cookery ISBN 000411244X, adapted substantially by myself and Alan. The veg needs to be thinly sliced otherwise it won’t be properly cooked. Also the potatoes never go very brown unless you want to leave them in for a longer time.

Ticking off the ingredients against our Vegan Nutrition Chart nothing was missing, so a great meal all round.

You can buy the chart here: Click Here

Partial pic of chart: Click Here

Chick Pea Curry: total time around 30 mins, serves 2-3

Olive oil
2 medium onions, chopped
100g chick peas, soaked and cooked
1 bulb garlic
1″ piece of ginger
1 tbsp curry powder
1 tsp cumin seeds
1 tsp ground coriander
1 tbsp tamarind paste
3 medium tomatoes, skinned and chopped
100g spinach, finely chopped
salt/pepper

1. Heat wok or large saucepan. Pour in oil and stir fry onions until soft.
2. Add rest of ingredients and heat gently; simmer for 10-15 minutes.
3. Serve with rice.

Notes: A really quick and easy recipe. Cook the chick peas as you are preparing and cooking the rest of the ingredients (they only take 20 minutes). To skin the tomatoes, slice the skin and place in with the chick peas for 10 minutes which loosens the skin. I don’t put salt and pepper in this recipe, but see how your taste buds like it.