Brand ambassadors: Our favourite veggie recipes

food-salad-restaurant-personLooking for some new foodie inspiration during National Vegetarian Week 2017 (15-21 May)? Us too! Luckily we had our fabulous Brand Ambassadors on hand to ask for their favourite meat-free recipes and meal ideas.

Here’s what they said:



Favourite veggie recipe? Probably my own creation – Mushroom Tofu Scramble! Check it out here over on my blog.



I like to make roasted vegetables with pasta and homemade tomato sauce. Simple, tasty and very adaptable! To serve four people, simply roast a selection of fresh chopped veg (I find 2x onions, 2x peppers, 2x courgettes plus 2x garlic cloves and a drizzle of olive oil works well, but often use sweet potatoes, mushrooms or whatever is available too) on a baking tray for 25 mins on 200C. In a large pan, saute then simmer the following ingredients:

1 onion; 2 cloves garlic -crushed; 400g can tomatoes; 1tbsp tomato puree; small bunch basil (roughly chopped); olive oil

Blend the veg and the sauce together, and cook 200g pasta shapes (fusilli works well) - then top pasta with the sauce, add cheese if desired and there you have it!



This is our recipe for ‘Playgroup Pancakes’! Until recently, my partner Barbara and I managed a local baby and toddler playgroup, where we made these delicious pancakes. They can be made in advance - we used to chop them into pizza-slice-style eighths on the morning of the playgroup and they'd be duly wolfed down by the wee ones.

This recipe makes about 10 small pancakes, but it depends how thick you make the batter, how much you use each time, etc. They are also soy-free.

Batter ingredients:

- 1 cup flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1 cup oat milk + extra to get it to your desired consistency.
- 2 tbsp vegetable oil

I use a pancake pan on a low/medium heat, and make 2 pancakes at a time on the same pan. I use no more than a 1/4 cup batter per pancake.



This spring veg pad thai is a really fresh, colourful plate of food that's easy to put together and quick (just 30 mins - ish).



My favourite recipe is probably a toss-up between Jamie Oliver's ratatouille and Laura Miller's chilli - both are super easy to make and great if you're meal prepping in advance.

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