Make it Monday: Embracing meat-free dishes

Make it Monday: Embracing meat-free dishes


Posted 21st January by Peter Byrne

Both vegetarianism and veganism are becoming increasingly popular diet options for Brits

Whether it's from participating in Meat Free Monday or giving Veganuary a go, there's undoubtedly been a growing interest in cutting out meat and embracing these diets.

People are looking to cut their meat intake due to the health benefits and the fact that it can also be economical too - and that's before thinking about the ethical concerns.

So, whether you're simply looking to try Meat Free Monday for the first time, or are after some inspiration for tasty dishes to try, we have two simple, nutritious and delicious options for you to try...

Vegetable & Lentil Stir-Fry

You will need

1 tbsp oil
1 onion, sliced
1 red pepper, sliced
1 courgette, halved and sliced
50g shredded spring greens
400g can lentils, drained and rinsed
2 tbsp sun-dried tomato paste
100g Wholewheat Couscous

Directions

1. Heat the oil in a frying pan and fry the vegetables for 4 minutes. Add the lentils, tomato paste and 100ml water, and cook for 1 minute. Season to taste.

2. Meanwhile, place the couscous in a bowl and pour over 200ml boiling water, cover and leave to stand for 5 minutes. Fluff up the couscous with a fork and serve with the vegetable and lentil stir-fry. 

Image and recipe courtesy of Waitrose & Partners

Aubergine Stew with Butter Bean Purée

You will need

15g pine nuts
1 tbsp olive oil 
1 medium aubergine, cut into 2cm chunks
2 small red onions, roughly chopped
1 stick celery, thinly sliced
350g tub Tomato And Basil Sauce
400g can butter beans
1 tbsp balsamic vinegar
Torn basil or celery leaves, to sprinkle 

Directions

1. Heat a dry frying pan and lightly toast the pine nuts. Tip out onto a plate. Heat the oil in the pan and fry the aubergine, stirring frequently for 5 minutes until it starts to colour. Add the onions and fry for a further 5 minutes. Stir in the celery and tomato sauce and cook gently for 5 more minutes.

2. Meanwhile, drain the beans, reserving 100ml of the liquid. Blend the beans, liquid and seasoning in a processor until smooth. Scrape out into a small saucepan and heat gently for 1-2 minutes until hot.

3. Stir the balsamic vinegar into the tomato sauce and add a dash of boiling water if it has lost its juiciness. Spoon the bean purée onto serving plates, top with the stew and serve scattered with the pine nuts, basil or celery leaves.

Recipe and image courtesy of Waitrose & Partners






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