200 g canned chickpeas
6 large carrots
30 ml extra-virgin olive oil
1 garlic clove (minced)
¼ Tbsp crushed red pepper flakes
1½ tsp thyme leaves
30 g tomato paste
200 g canned diced tomatoes
½ tsp pink Himalayan salt
For the sausages
350g Cumberland Shroomdogs - slice each sausage into 5 pieces (Sainsbury's sell them)
2 tbsp olive oil
2 tsp sweet smoked paprika
1 tsp ground fennel
1½ tsp cayenne pepper
For the sauce
1 medium red onion - Peel and finely dice
2 cloves garlic - peel and grate
2 red peppers...
For the dough
7g fast action dried yeast
2 tbsp olive oil, plus extra for greasing
1 tsp sugar
500g strong white bread flour, plus extra for dusting
½ tsp salt
For the topping
8 tbsp passata
1 x 285g jar artichokes, drained (halved if large)
½ x 190g pack sweet mini peppers, sliced
Shepherd's pie is a classic family favourite and everyone will love this vegan alternative. Earthy mushrooms and lentils are topped with crisp, crushed potatoes for a hearty, yet healthy dinner that's ready in just 30 minutes.
500g miniature potatoes
½ x 30g pack flat leaf parsley, finely...
Hearty, rich and creamy, macaroni cheese is a comfort food classic, and this clever vegan mac 'n' cheese recipe ensures it can still be enjoyed on a dairy- and egg-free vegan diet. Sweet butternut squash adds richness to the sauce, and a crunchy crouton topping is the perfect finish. What's...