Katy Beskow 15-minute light vegan meals – recipes


Warm panzanella (pictured above)

Prep 5 min
Cook 15 min
Serves 2

300g cherry tomatoes (or use larger ones, quartered or halved)
½ small red onion, thinly sliced
4 chargrilled peppers in oil, drained of excess oil
2 thick slices rustic white bread, torn into bite-sized chunks
1 drizzle good-quality extra-virgin olive oil
1 generous pinch each sea salt and black pepper
1 small handful
flat-leaf parsley, finely chopped

I love panzanella – the Italian rustic bread and tomato salad – but often find the mix of raw tomatoes and red onion a little acidic. By gently baking the ingredients, the flavours are softened. Go liberal with the extra-virgin olive oil, for a hit of fruitiness over the mellow flavours. This is a great way to revive slices of bread that are otherwise destined for the bin.

Heat the oven to 200C (180C fan)/390F/gas 6. Arrange the tomatoes, onion, peppers and bread in an ovenproof dish, then bake for 15 minutes.

Remove from the oven and drizzle with extra-virgin olive oil. Season to taste, then scatter over the parsley and serve.

Carrot and coriander fritters

Katy Bescow’s easy vegan carrot and coriander fritters
Katy Bescow’s easy vegan carrot and coriander fritters.

Prep 5 min
Cook 10 min
Serves 2

120g plain flour
2 tsp baking powder
½ tsp dried mixed herbs
½ tsp salt
1 medium carrot
, peeled and grated
1 small handful fresh coriander, finely chopped
4 tbsp sunflower oil

These quick and tasty fritters are perfect for using up any bendy carrots at the back of the fridge. I love to throw in a handful of fresh coriander, but mix up the flavours by switching to fresh dill or flat-leaf parsley. Serve with mango chutney for dipping, or swirl over a little coconut yoghurt for a cooling contrast.

Mix the flour, baking powder, herbs and salt in a large bowl, then stir through the grated carrot and coriander.

Heat the oil in a frying pan over a low-medium heat. Pour up to 100ml water into the carrot mix and stir to make a thick batter. Working in batches, drop tablespoon-sized amounts of batter into the hot oil and fry for two to three minutes, until golden, then flip and cook on the other side for two to three minutes more. Transfer to a plate lined with kitchen towel to drain, repeat with the remaining batter, and serve hot.

Crushed white bean and dill smørrebrød with quick-pickled radish

Katy Bescow’s easy vegan crushed white bean and dill smørrebrød with quick-pickled radish.
Katy Bescow’s easy vegan crushed white bean and dill smørrebrød with quick-pickled radish.

Prep 10 min
Cook 10 min
Serves 2

2 radishes, thinly sliced
2 tbsp apple cider vinegar
1 x 400g
can cannellini beans, drained and rinsed
1 tbsp vegan cream cheese
1 handful
fresh dill, finely chopped
Extra-virgin olive oil, to finish
1 generous pinch each sea salt and black pepper
4 slices
rye bread

A smørrebrød is a delicious open sandwich where the topping is served on nutty rye bread. This speedy version uses cannellini beans, vegan cream cheese and dill for a luxurious topping, while quick-pickled radishes add zing and a little heat. Once made, the bean mix will last for up to three days in a sealed container in the fridge. Load any leftovers on to bagels or baked potatoes.

Put the radishes in a small bowl, pour over the vinegar and leave to infuse while you prepare the rest of the sandwich.

Put the cannellini beans in a bowl and roughly break them up with a fork. Stir in the cream cheese, dill and a drizzle of extra-virgin olive oil, mix to combine, then season to taste.

Lightly toast the rye bread, then spoon the bean mix all over each slice. Top with the quick-pickled radishes, and serve while the toast is warm.

Satay salad

Katy Bescow’s easy vegan satay salad.
Katy Bescow’s easy vegan satay salad.

Prep 10 min
Cook 5 min
Serves 1, generously

1 tbsp smooth peanut butter
1 tbsp light soy sauce
1 pinch
dried chilli flakes
1 generous handful
watercress
1 carrot
, peeled and sliced into ribbons using a vegetable peeler
1 handful sugar snap peas, sliced diagonally
Juice of ½ unwaxed lime
1 spring onion
, trimmed and finely sliced
1 small handful fresh coriander, roughly chopped
1 tbsp roasted and salted peanuts, roughly chopped

Crunchy, fresh and zingy, with an addictively creamy peanut sauce, this salad delivers a flavour hit to satisfy any grumbly tummy. It’s delicious with the warm satay dressing, and just as good cold. Due to the varying oil content in different brands of peanut butter, you may need to add a little more boiling water, because the sauce will thicken as it cools. And don’t forgo the final topping of spring onions, coriander and crushed peanuts to lift this salad to another level.

In a small bowl, mix the peanut butter, soy sauce and three tablespoons of boiling water to create a creamy sauce. Stir in the chilli flakes and set aside.

In a second medium bowl, toss the watercress, carrot and sugarsnaps, then stir in the lime juice. Arrange on a serving plate, drizzle the warm peanut sauce over the top, sprinkle over the spring onion, coriander and peanuts, and serve.

• Recipes extracted from Easy Vegan Bible, by Katy Beskow (Quadrille, £22). To order a copy for £19.14, go to guardianbookshop.com



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