Many people on a busy schedule (vegetarians included) simply don’t have the time to think about what to cook – they just have a few simple favourites which they can recycle again and again. Here are some suggested recipes:
- Vegetable stir-fry with tofu:
The tofu can be fried along with the onions and garlic, and then everything else you have hanging around in the back of the fridge can be thrown in: peppers, mushrooms, courgettes, beansprouts, the lot. If you have an aubergine, chop it up into one-inch slices and put them into the pan five minutes before the tofu and onions. (15 mins)
- Spaghetti Bolognese:
The sauce can be made with either TVP or Quorn mince. If the sauce is coming from a jar, fry the Quorn first before adding the sauce, or mix the TVP and sauce together in a saucepan together with a little water for soaking.
Or you can do up your own sauce with either Quorn or TVP: Fry aubergines, onions, garlic and Quorn (if using) in a pan for 10 minutes, then add chopped tomatoes/ tomato puree, basil and TVP ((with the appropriate amount of water, if using instead) and simmer.(10-25 mins, depending on how you do it).
- Chilli con carne (without the carne):
Fry 150g of Quorn mince according to the instructions on the packet, When finished add half an onion and half a clove of garlic (both finely chopped). Add ¼ to ½ teaspoon of chilli powder depending on how hot you like it and stir well. Cover the pan for 2-3 mins, then add half a can of peeled tomatoes and a couple of tablespoons of tomato puree if you have it. Simmer for 10 minutes, then add ½ a tin of red kidney beans (drain them first) and perhaps a little water if the consistency of the whole mix isn’t to your liking. Finally add some cumin and oregano to taste. (30 mins, Serves 1)
Note: Instead of Quorn you could add some TVP mince when you’re putting in the tomatoes along with enough boiling water for the mince to soak - in this case you’re looking at 15-20 minutes)
- Channa Batata Curry:
Cook 4 small peeled potatoes in boiling water until tender, then drain, let cool slightly and chop into cubes.
In a separate pan, fry a tablespoon of black mustard seeds until they pop. Add the potatoes, a 425g can of chickpeas (drained), and a teaspoon each of turmeric and curry powder, and cook whilst stirring the mixture constantly until heated through.
Chop 5-6 fresh sprigs of coriander leaves and stir them into the mixture for a few seconds, then serve immediately. (35mins, Serves 2)
You don’t necessarily have to have all the ingredients – half the fun lies in experimenting with whatever you have to hand!