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
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.
SPRING GREEN & COCONUT DAL
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.
CELERIAC, CHICKPEA & SAFFRON WITH MAFTOUL
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.
BROCCOLI, TOFU & UDON BOWL WITH MISO, PARSNIP & PEANUTS
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.
CAULI, BEET & QUINOA BOWL
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.