One Dish Dinners - Vegan Edition

Are you getting sick of eating the same old things throughout lockdown, and running out of ideas and food inspiration? These one-dish dinners are super easy, affordable and delicious. If you’re short on time or motivation, give these simple recipes a go!

1) INDONESIAN INSPIRED SALAD WITH WARM POTATOES, GREEN BEANS, CARROTS & COCONUT PEANUT DRESSING

Ingredients - Serves 2

-500g new potatoes, halved

-2 tablespoons olive oil

-1 teaspoon sea salt

-A good handful of green beans

-2 carrots, cut longways

-¼ white cabbage, shredded

-1 white onion, chopped

-2 garlic gloves, chopped

-2” fresh ginger, chopped

-Handful fresh coriander

Optional

Your choice of vegan chicken or tofu

DRESSING

50g crunchy peanut butter

80ml coconut milk

2 tablespoons soy sauce

1 tablespoon siracha (or other hot sauce)

Method:

  1. Preheat the oven to 180C fan/200C/gas 6
  2. Mix the potatoes with the oil and salt and roast in a large baking tin for 40 minutes
  3. Meanwhile, combine all dressing ingredients, and adjust to taste
  4. Once the potatoes have had 40 mins, add all other ingredients to the tin and mix well. Add another splash of oil if the potatoes are sticking and bake for another 20 mins.
  5. Serve topped with a generous amount of fresh coriander.

2) ROASTED POTATO STIR FRY WITH PAK CHOI, BROCCOLI & ASPARAGUS

Ingredients - Serves 2

-Approx. 10 new potatoes, depending on size

-Half a head of broccoli, cut into small florets

-1 pak choi

-8 asparagus

-2 tablespoons capers

Optional

-Your choice of vegan chicken or tofu

DRESSING

-2 tbsp soy sauce

-2 tbsp sesame oil

-1 tbsp siracha (or other hot sauce)

-1 tbsp rice wine vinegar

Method:

  1. Preheat the oven to 180C fan/200C/gas 6
  2. Par-boil the potatoes for 10 minutes, then drain and add all of the ingredients into the roasting tin.
  3. Bake for 20-30 minutes, or until the potatoes are cooked through, turning regularly to combine the flavours, and adding more oil if anything is sticking.

3) GREEN VEGAN TART WITH BROCCOLI, SPINACH AND ASPARAGUS

Ingredients - Serves 2-4

-A good handful of spinach

-6-8 stems of asparagus

-6 large florets of broccoli, cut into smaller pieces

-2 tsp mustard

-1 box of ready rolled puff pastry

-4-6 tablespoons vegan cheese (or regular cheese)

Method:

  1. Pre-heat the oven to 180C fan/200C/gas 6.
  2. Unroll the pastry onto a baking dish/tray, keeping the parchment paper underneath.
  3. Spread the mustard onto the base of the pastry.
  4. Top with spinach, asparagus, broccoli and lastly the cheese.
  5. Bake for 20 minutes or until golden brown.