Hazy pub garden dinners and crisp sandwich car boot picnics may feel like a world away, but there’s no need to batten down the hatches for winter just yet. Forget boiling all your vegetables to smithereens or dousing everything in sight with goose fat. This Sunday lunch uses the best of all the autumn harvest while only taking an hour to make. And it's vegan.
The produce in season right now – think tart apples, shredded red cabbage and rainbow beetroot – are perfect for a sassy coleslaw to add some crunch to a Sunday dinner. Head to your local greengrocer to find some multi-coloured beetroot or chard to slice into it, or use purple cauliflower, kohlrabi or different coloured turnips and radishes. As long as you’ve got the shredded cabbage and carrots, you can pretty much play around with the recipe as much as you like!
What’s even better about getting in some Sunday lunch practice now, is that there’s still a good month to go until the coldest winter in 50 years hits, and you’ll have this toad in the hole batter down by then. A muffin tin makes it easy to portion out dinner for everyone, and yeah, you can even pop these gals in the microwave for Monday’s lunch. If you can’t find egg replacer in your supermarket, try a health food shop or Holland and Barrett.
Vegan toad in the hole
Makes 9 mini toad in the holes
Ingredients
1 tbsp sunflower oil
1 pack Linda McCartney sausages or similar vegan sausages
Vegan margarine
115g self raising flour, sieved
1 tsp baking powder
Pinch salt
55g whole egg replacer like Ogran
80ml water
280ml soya or alternative milk
What to do
Apple, pecan and maple syrup slaw
Makes one huge bowl of slaw
Ingredients
2 orange carrots, peeled and sliced
2 purple carrots, peeled and sliced
½ red cabbage, washed and shredded
½ savoy cabbage, washed and shredded
1 beetroot, peeled and grated
1 red apple (like a Royal Gala, something firm that’s not going to go mushy), thinly sliced
1 large bunch of flat leaf parsley, finely chopped
Other components: Peeled and thinly sliced turnips, or sliced radishes, or chopped purple cauliflower or rainbow chard.
For the dressing
50g pecans, roughly chopped
20ml sunflower oil
Juice of 1 lemon
Salt and pepper
3 tbsp maple syrup
What to do
Like this? Then you might also be interested in:
The Lunch You Can Make To Eat All Week When All Your Pots And Pans Are Dirty
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This article originally appeared on The Debrief.