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10.01.2018

FAST, FRESH AND TOTALLY MEAT-FREE

10.01.2018

EMMA SLEIGHT

Food & wine editor

Fast, fresh and totally meat-free

Freshen up for January and beyond with colourful vegetarian recipes from our in-house chefs

We all know we should be trying to eat more healthily post-Christmas indulgence but, let’s face it, kale smoothies and detox diets aren’t exactly the most appealing of options. And that’s why we’ve worked with our expert product developers and chefs to bring you a world of colourful ideas to kickstart your new year eat-well mission – whether you want to get your five-a-day, try some dairy-free indulgence or go meat-free. Head to our stores to find vibrant sandwiches using first-to-the-high-street veggie breads, exotic nourish bowls and our new wok-based meals. If you’re going vegetarian or vegan, try our high-protein noodles made with peas or lentils, and tofu flavoured with sesame, chilli and coriander. And if you need inspiration for your meat-free feast, try the inventive recipes below created by our in-house chefs.
See the health hub for more ideas

“COLOURFUL and nutritious – try our fresh veggie and vegan recipes”

Whole roasted sumac cauliflower and red onions with cauliflower, coconut and lentil dahl

Prep time 10 mins
Cook time 45 mins
Serves 2 as a main, 4 as a side

Ingredients
1 large cauliflower
1 tbsp olive oil
2 tsp sumac
2 red onions, sliced into rings
2 x 300g pots M&S cauliflower, coconut and lentil dahl
½ x 25g pack coriander, leaves and stalks finely chopped
1 small red chilli, finely chopped (optional)

Preheat oven to 220˚C/200˚C fan/gas 7.

Place the cauliflower in a shallow baking dish and season. Rub the cauliflower with the olive oil and sumac. Pour 50ml water into the baking dish and cover the cauliflower loosely with foil.

Roast the cauliflower in the oven for 30 minutes. Remove the foil, add the onions to the dish and roast for another 12-15 minutes, until tender and cooked through.

Heat the dahl according to the back of pack instructions. Stir through the coriander. Serve the cauliflower and red onions on the dahl. You can also add some finely chopped red chilli on top, depending on how spicy you like it.

 

Warm salad with crispy fiery tofu, high-protein pea noodles and lime

Prep time 15 mins
Cook time 15 mins
Serves 2

Ingredients
1 x 200g pack M&S firm tofu, drained, patted dry and cut into 2cm cubes
1 tbsp cornflour
1 tbsp olive oil
2 tsp sesame oil
15g ginger, crushed
3 garlic cloves, crushed
1 red chilli, thinly sliced, seeds removed if you prefer less heat
1 tsp black peppercorns, lightly crushed
1 tbsp soy sauce
2 tsp maple syrup
1 pack M&S edamame and pea stir fry
1 pack M&S high-protein pea noodles (optional)
1 pack lime and orange dressing with yuzu
2 spring onions, thinly sliced
Lime wedges, to serve

In a bowl, toss the tofu in the cornflour, ensuring it is well coated.

Heat the olive oil in a wide-based pan or wok on a medium-high heat. Once hot, cook the tofu until golden brown and crispy, around five to seven minutes. Drain on kitchen paper and sprinkle with salt.

Heat the sesame oil in the same pan on a low heat. Add the ginger, garlic and chilli and cook until soft, around six to eight minutes. Stir frequently. Add the peppercorns, soy sauce and maple syrup. Cook for another two minutes on a low heat.

Stir the tofu back into the pan with the edamame and pea stir fry mix. Cook for three minutes and season to taste.

Heat the noodles according to the back of pack instructions. Serve the tofu on the noodles, sprinkled with the dressing and spring onions and the lime wedges on the side.

 

Orange and poppy seed cake, caramelised clementine, dairy-free coconut yoghurt and toasted almonds

Prep time 15 mins
Cook time 1 hour
Serves 8

Ingredients
For the cake
1 pack Free From orange and poppy seed loaf cake mix
2 medium free-range eggs
100ml olive oil
50ml water

For the purée
500ml water
500g caster sugar
6 clementines, 4 halved, 2 segmented and reserved to garnish
30g flaked almonds
1 tsp olive oil
1 tsp honey
1 pot dairy-free coconut yoghurt

Line a 2lb loaf tin. Make the cake according to the pack instructions. Pour the batter into the loaf tin. Bake for 25-30 minutes. Leave to cool in the tin for five minutes, then transfer to a wire rack.

Heat the water and sugar on a medium heat, until the sugar is dissolved. Add the four halved clementines and simmer gently for up to one hour, until they are soft. Remove from the sugar syrup and blitz with a hand blender or food processor.

Toast the almonds in a small dry pan for five minutes on a low heat. Remove from the pan, then heat the olive oil in the same pan on a medium-high heat. Add the clementines and honey and cook for around four minutes.

Serve the cake in slices with coconut yoghurt and clementine purée, with the almonds and segmented clementines on top.

 

Green gin lemonade

Prep time 1 hour 10 mins
Serves 4

Ingredients
For the syrup
200g caster sugar
200g warm water
1 sprig fresh rosemary
Peel of 1 lime

500ml M&S green lemonade
250ml M&S cucumber and mint sparkling water
A dash of rosemary and lime sugar syrup
2 shots Malfy gin (optional)

In a small pan, heat the sugar and water on a low heat until the sugar is dissolved. Add the rosemary and lime and bring to the boil. Take off the heat and leave to infuse for an hour. Store in the fridge once cooled to room temperature.

Pour the lemonade, sparkling water and a dash of the sugar syrup into a cocktail shaker with a few ice cubes. Add the gin if desired. Shake well and serve in long glasses.


Photographer: Gareth Morgans

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