These two recipes from 30 Minute Vegetarian by Ylva Bergqvist are perfect for a weekend feast.
Vegetable stew
(Serves 4)
Prep time: 10 minutes
Cooking time: 20 minutes
Cals: 741/Sat fat: 6g
- 4 cloves garlic
- 1 yellow onion, diced
- Olive oil or butter, for frying
- 3 firm potatoes
- 500g sweet potato
- 200g celeriac, peeled and diced
- Pinch saffron
- 2tsp curry powder
- 2 x 400g tins cherry tomatoes
- Parmesan rind
- 400g tin butter beans
- 4 slices multigrain bread
- 100g chopped herbs, eg flat-leaf parsley, basil leaves or dill
- Miso, salt, honey and chilli flakes, to taste
- For the Parmesan cream:
- 100g mayonnaise
- 4tbsp finely grated Parmesan
Vietnamese peanut rice and lemongrass tofu
(Serves 4)
Prep time: 10 minutes
Cooking time: 15 minutes
Cals: 642/Sat fat: 4g
- 400g firm tofu
- 3 lemongrass stalks
- 2 garlic cloves, finely chopped
- 1 red chilli, seeded and finely chopped
- 3tbsp Japanese soy sauce
- Rapeseed oil, for frying
- Juice 1/2 lime
- 1tbsp sugar
- 1tbsp sesame oil
For the rice:
- 300g jasmine rice
- 100g peanuts
- 1tbsp sugar
- 1/2tsp salt
For the salad:
- Fresh herbs, preferably coriander, mint and Thai basil
- 1 large carrot, peeled and grated
- 80g tender salad leaves
- Lime wedges, to serve
Recipes from 30 Minute Vegetarian by Ylva Bergqvist (£16.99, Hardie Grant) — buy now
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