Good Food: Vegan Meals by Good Food Guides

Author:Good Food Guides
Language: eng
Format: epub
Publisher: Ebury Publishing
Published: 2019-01-09T16:00:00+00:00

Nutrition per burger

Kcals 252 • fat 2g • saturates 0g • carbs 54g • sugars 12g • fibre 6g • protein 5g • salt 0.4g

Easy vegan burgers

Squash steaks with chestnut & cavolo nero pilaf

If you’re feeling like a lazy supper, this easy squash recipe is deliciously spiced. Serve with a dollop of coconut yoghurt.

TAKES 1 hr 5 mins SERVES 4

• 1 butternut squash

• 2–3 tbsp olive oil, plus extra for frying

• ½ tsp smoked paprika, plus a little extra for sprinkling

• 200g cavolo nero or curly kale, shredded

• 1 onion, chopped

• 180g chestnuts, halved

• 2 garlic cloves, finely chopped

• ½ tsp ground cumin

• ½ tsp ground cinnamon

• 250g basmati rice and wild rice

• 500ml vegetable stock

• 150g pot coconut yoghurt

1 Heat oven to 220C/200C fan/gas 7. Cut the neck of the squash into 4 rounds (keep the rest for another time). Heat the oil in a large frying pan and brown the squash for a few mins each side. Transfer to a baking tray, sprinkle with half the paprika and roast for 30 mins.

2 Meanwhile, in the same frying pan, add a little extra oil and stir-fry the cavolo nero for 2 mins, then remove with a slotted spoon and set aside. Add the onion and chestnuts to the pan, cook for a few mins, then stir in the garlic, remaining paprika and spices and cook for 1 min. Stir in the rice and stock, bring to the boil, then cover with a lid. Turn the heat down as low as it will go and cook for 25 mins, stirring occasionally.

3 Once cooked, stir through the cavolo nero and serve with the squash steaks and the coconut yoghurt sprinkled with paprika.

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