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5 vegan recipes for February

Veganuary might be over but that doesn’t mean we shouldn’t celebrate plant-based recipes into February, March and for the rest of the year. More and more people are turning to a meat-free or meat reduced diet and veg is finally taking centre stage as it deserves; it’s an exciting time at Riverford where life revolves around all things green! Here are 5 vegan recipe picks for February to help make your veg sing.

 

SWEET POTATO & LENTIL BAKE

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With their rich sweet flesh, sweet potatoes are a vibrant and versatile replacement for potatoes or squash in scores of dishes. They have a light spiciness to their flesh which marries well with the harissa and cumin in the lentils of this dish.

Read the full sweet potato & lentil bake recipe.

 

SPRING GREEN & COCONUT DAL

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A colourful, creamy dish which makes the most of our sweet, tender spring greens and finished with a sprinkling of hot chilli and toasted coconut chips. Spinach, cabbage or chard can all be used instead of the greens.

Read the full spring green and coconut dal recipe.

 

CELERIAC, CHICKPEA & SAFFRON WITH MAFTOUL

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This is a Moroccan style dish, lightly spiced with a slight chilli heat. Celeriac has a fragrant, nutty, celery-like taste is great at soaking up surrounding flavours. Celeriacs are notoriously knobbly so we’d advise ditching the peeler in favour of a sharp knife for this one.

Read the full celeriac, chickpea & saffron with maftoul recipe.

 

BROCCOLI, TOFU & UDON BOWL WITH MISO, PARSNIP & PEANUTS

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Miso is a fermented rice or soybean paste and is a fundamental building block of Japanese cuisine. It has a deeply savoury flavour and tastes hugely restorative. You can try and eat this with a fork and a spoon but the best way is with chopsticks, sucking up the noodles over the bowl and slurping the broth.

Read the full Broccoli, tofu & udon bowl with miso, parsnip & peanuts recipe.

 

CAULI, BEET & QUINOA BOWL

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Quinoa has been much heralded in the last few years. It has a very mild bitter edge to its taste but generally makes a great bass note to a whole ensemble of ingredients. We’ve chosen the earthy flavours of beetroot and cauliflower, some pepperiness from the watercress, sweet fruit, crunchy seeds and a sharp tart kick from the orange and balsamic.

Read the full cauli, beet & quinoa bowl recipe.

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