Vegan roast spiced squash salad with tahini dressing
Make the most of butternut squash in this nutrient-rich and deliciously tasty salad. It's as good chilled for lunch the next day as it is fresh from the oven
Spicy veggie pies with peanut butter mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 (makes 2 pies)
Skip to ingredients
- 1 onion(185g), roughly chopped
- 2 large garlic cloves
- 25g gingerpeeled and chopped
- 1 tsp ground turmeric
- 1 tbsp each ground coriander and cumin
- 1-2 tsp rapeseed oil
- 400g can plum tomatoes
- 2 celery sticks(150g), thinly sliced
- 1 large aubergine(320g), diced
- 320g sweet potatocut into chunks
- 2 tbsp tomato purée
- 2 tsp vegetable bouillon powder
- 1 bay leaf
- 1 red chillideseeded and sliced
- 2 x 400g cans black-eyed beansundrained
For the mash
- 900g potatoescut into chunks
- 75g chunky peanut butter
- 1 tbsp lime juice
- 1 tbsp unsweetened fortified almond or oat milk
- 20g corianderfinely chopped
Nutrition: Per serving
- kcal604
- fat15g
- saturates3g
- carbs83g
- sugars21g
- fibre21ghigh
- protein24g
- salt1.4g
Method
step 1
Put the onion, garlic, ginger and spices in a bowl and blitz with a hand blender to a smooth paste. Heat the oil in a large non-stick frying pan, add the spice paste, cover and cook over a low heat for 5 mins, stirring. Tip in the tomatoes, plus a can of water, then add the celery, aubergine, sweet potato, tomato purée, bouillon powder, bay leaf, chilli and beans, along with the water in the can. Cover and simmer for 30 mins, stirring every now and then. If it looks dry, add a drop more water.
step 2
Meanwhile, heat the oven to 220C/200C fan/gas 7. Boil the potatoes for about 15 mins, then drain well and mash with the peanut butter, lime juice, almond milk and coriander. Spoon the filling into two pie dishes (ours were 24cm x 17cm), then dot the mash over the top and spread to cover. Bake one pie for 15 mins to serve straightaway. If you're following the Healthy Diet plan chill the remaining pie to eat another day. Will keep chilled for up to three days. To reheat, bake at 190C/170C fan/gas 5 for 30-40 mins or until piping hot.
