With nearly 400,000 people pledging to go vegan throughout the month of January, Miguel Barclay, author of the bestselling One Pound Meals cookbooks, has teamed up with Linda McCartney’s to create easy to make, exciting and delicious dishes.
Vegan Shredded Pork Ramen with Rice Noodles
Ingredients:
1 clove garlic, sliced
Splash of sesame oil
50g Linda McCartney’s Vegetarian Pulled Pork
Pinch of dried chilli flakes
Squirt of golden syrup
1/2 vegetable stock cube
400ml water, boiling
1/2 pak choi
1 sheet dried rice noodles
Pinch sesame seeds
Splash soy sauce
Method:
Fry the sliced garlic in sesame oil over a medium heat for 1 minute, then add the frozen Linda McCartney’s Vegetarian Pulled Pork and continue to fry for around 4 minutes before adding a pinch of chilli flakes and a squirt of golden syrup. Continue to fry for a few more minutes until the pork is lovely and sticky and add a splash more sesame oil.
Meanwhile, boil the water in a pan and dissolve the stock cube, then throw in the pak choi in for a couple of minutes before adding the dried noodles and boiling for a further minute. Pour the broth along with the pak choi and noodles into a bowl, top with the sticky pulled pork then garnish with sesame seeds and a splash of soy sauce.
Vegan Sausage & Cannellini Bean Cassoulet
Ingredients:
3 frozen Linda McCartney’s Vegan Red Onion & Rosemary Sausages
Splash of olive oil
1/2 red onion, sliced
1 clove garlic, sliced
200g chopped tomatoes
200g cannellini beans, drained
Pinch of salt & pepper
2 pinches oregano
1/2 veg stock cube
Chunks of bread
Method:
Start by heating the oven to 190c. Then begin to fry the frozen sausages over a medium heat in an ovenproof pan for about 5 minutes, before adding a splash of olive oil and sliced red onion and garlic. Fry for a few more minutes before adding the chopped tomatoes, cannellini beans, salt, pepper, oregano and half a stock cube. Simmer for 3 minutes before scattering over the torn chunks of bread and drizzling some olive oil over the top. Place in the oven for about 20 minutes or until the bread is a lovely golden brown colour.
Vegan Mexican Shredded Chicken & Rice Enchiladas
Ingredients:
1/2 mug rice
1 mug water
1 clove garlic, sliced
1/2 red onion, sliced
Splash of olive oil
50g Linda McCartney’s Vegetarian Pulled Chicken
1 tsp cumin
200g black beans, drained
Pinch of salt and pepper
2 small tortillas
1/2 tomato, roughly diced
Handful of chopped coriander
Squirt of sriracha
Method:
First rinse the rice, then place in a lidded pan, add water and bring to the boil, then pop the lid on and simmer over a medium heat for around 20 minutes or until the rice is cooked.
Meanwhile, pan fry the garlic and onion in a splash of olive oil for a few minutes before adding the pulled chicken and cumin. Continue frying for a few more minutes until nicely browned, then add the black beans and salt and pepper.
Make the salsa by roughly chopping the tomato, and mixing with chopped coriander and a squirt of sriracha. Toast the tortillas in a dry frying pan for 30 seconds on each side, then assemble by spooning the rice and shredded chicken over one half of the tortilla then folding the other half over and topping with the salsa.
