1 lime.
1 small garlic clove.
¼ tsp salt.
1 large ripe avocado.
1 small fresh red chilli.
2 spring onions.
4 cherry tomatoes.
10g fresh coriander.
FOR THE HASH BROWNS.
1 large potato.
2 tbsp plain flour.
¾ tsp salt.
¼ tsp black pepper.
olive oil, for shallow frying.
Preheat oven to 180°C. Fine grater or Microplane. Clean tea towel. Frying pan. Line a plate with kitchen paper. Line a baking tray. Roasting tin.
First make the guacamole. Halve the lime and squeeze the juice into a bowl. Peel and grate the garlic into the bowl. Add the salt. Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the stone, then twist and remove. Scoop the flesh into the bowl. Use the back of a fork to mash everything together.
Rip the stem from the chilli, cut it in half lengthways, remove the seeds and finely chop. Trim and finely chop the spring onions and cherry tomatoes and add them to the bowl. Pick the leaves from the coriander, roughly chop and add them to the bowl. Stir all the ingredients together with a fork so they’re well mixed. Taste and add a little more seasoning if necessary. Cover and refrigerate.
Peel the potato for the Hash Browns and grate it into a sieve. Wash under cold water until the water runs clear. Tip into the clean tea towel and twist the towel over the sink to squeeze out all the excess moisture. Put the grated potato into a mixing bowl. Sprinkle over the flour, salt and pepper and mix everything together. Roll the grated potato into 2 balls and squash them into 1cm-thick patties.
Put the frying pan over a medium heat. Pour in the olive oil until it’s 1cm deep. Warm until a wooden spoon dipped into the oil sizzles around the edges. Carefully place the hash browns in the oil and cook for 3–4 minutes on each side, until golden brown and crispy. Transfer to the plate lined with kitchen paper to drain.
Put the burger patties on the lined baking tray. Put the tray in the oven and cook following the instructions on the packet. 5 minutes before they’re ready, lay a slice of dairy-free cheese and a hash brown on top of each patty and place an upturned roasting tin over the patties to stop the cheese drying out. Bake for the remaining 5 minutes.
To assemble the burgers, slice the buns in half and spread the bottoms with the egg-free mayo. Cover with 2 lettuce leaves for each bun. Cut the tomato into thick slices and lay them over the lettuce. Take the burgers, cheese and hash browns out of the oven and place one patty on each burger. Dollop the guacamole over the tops. Close the lids of the burgers and serve.
An easy, punchy, gorgeously warming dish that is perfect for a winter evening. As it’s packed with veggies and low on processed carbs it’s also not too heavy. Feel free to roast any veggies you like to add to this bake. The roux used in this dish is really reliable and would work well in any creamy pasta bake.
SERVES 4.
1 head cauliflower (about 600g).
1 head broccoli (about 350g).
1½ tbsp olive oil.
100g fresh spinach leaves.
50g panko breadcrumbs.
fresh chives, to garnish, optional.
200g salad, to serve.
salt and black pepper.
FOR THE CHEESY SAUCE.
50g dairy-free butter.
50g plain flour.
700ml unsweetened plant-based milk.
200g dairy-free cheese.
25g nutritional yeast.
30g pickled jalapeños.
1½ tsp garlic powder.
¾ tsp smoked paprika.
2½ tsp English mustard.
Preheat oven to 180°C. Line a baking tray. Large saucepan on a medium heat. Whisk. Grater. 20 x 30cm lasagne dish.
Trim the cauliflower and broccoli and cut into small florets. Cut the stems into similar-sized pieces. Spread over the lined baking tray. Sprinkle over a little salt, pepper and 1 tablespoon olive oil. Put the tray in the oven and bake for 20–25 minutes.
Meanwhile, make the cheesy sauce. Put the dairy-free butter into the medium hot saucepan and stir with a wooden spoon until it melts, then gradually add the flour to the pan, stirring vigorously until you have a doughy paste. Gradually pour in 500ml of the milk, whisking all the time until you have a thick, creamy sauce.
Grate the dairy-free cheese. Add the cheese, nutritional yeast, jalapeños, garlic powder, paprika and mustard to the pan, stirring constantly, until the cheese has melted and combined with the sauce. Add the rest of the milk and keep stirring until the sauce has a thick, creamy consistency. Taste, season to perfection with salt and pepper and turn the heat right down.
Take the tray out of the oven and turn on the grill to hot. Add the cauliflower and broccoli to the pan of cheese sauce. Add the spinach and fold so that everything is well covered in sauce. Pour into the lasagne dish and smooth out with the back of a wooden spoon.
Pour the panko breadcrumbs into a dish and drizzle over the remaining ½ tablespoon olive oil. Toss to coat. Sprinkle the breadcrumbs over the top of the cheesy vegetables.
Put the lasagne dish under the grill until golden, 1–5 minutes depending on your grill, so watch it closely. Remove the dish from the oven. Spoon into bowls. Snip over the chives to garnish, if using, and serve with the salad on the side.
