The vegan board
Flavour-packed
plant-based bites for
everyone to tuck into
Muhammara dip
Serves 6 as a side
Takes 5 mins Cost per serve 41p
Blitz 70g walnuts in a food
processor. Add 3 roasted red
peppers from a jar and 70g fresh
breadcrumbs; blitz again. Add 1 tsp
balsamic glaze and 1 tbsp tahini.
With the motor running, drizzle in
2 tbsp olive oil and 1-2 tbsp cold
water until smooth. Season to taste,
then transfer to a serving bowl.
Each serving contains
Serve with
halved Chantenay
carrots, cherry
vine tomatoes
and celery sticks
Energy
858kJ
207kcal
10%
Fat
Saturates
17g 2g
25% 11%
Sugars
Salt
3g
3%
0.6g
11%
of the reference intake. See page 127.
Carbohydrate 9g Protein 4g Fibre 1g
Nocellara
Olives
160g, £2.50
(£1.56/100g)
Plant Chef Sharing
No Pork Savoury Pie
454g, £2.50 (55p/100g)
Garlic houmous
& pitta chips
Serves 6 as a side
Takes 1 hr Cost per serve 43p
Preheat the oven to gas 4,
180°C, fan 160°C. Slice 1cm off
the top of 1 garlic bulb; discard.
46
Drizzle with 1 tsp olive oil;
season. Wrap in a double sheet
of foil. Roast for 50 mins, then set
aside. Meanwhile, slice 4 white
pittas into shards. Brush with
1 tbsp oil and sprinkle with ½ tsp
sumac. Bake for 10 mins until
crisp. Squeeze the roasted garlic
from its skin. Mash with 10g fresh
parsley, a little salt and 1 tbsp oil.
Spoon a 300g pot houmous into a
serving bowl and swirl through the
garlic purée. Serve with the pitta.
Each serving contains
Energy
Fat
Saturates
Sugars
Salt
1163kJ
278kcal
14%
14g
20%
2g
9%
1g
1%
1g
16%
of the reference intake. See page 127.
Carbohydrate 28g Protein 7g Fibre 4g