The Economical Vegan


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Autumn Leaves and Vegetable Inventions

At last I have my new organic veg box delivery sorted, and this week, I had some lovely black kale, cabbage and onions, amongst many other things. I also had some purple sprouting broccoli and cabbage leftover from my last shop. Having enjoyed an amazing visit, where I marvelled at the glorious red-gold tree in front of the castle, and the intense colour of the Virginia creeper, I was keen to keep going with making some delicious autumn foods.

The first dish was inspired by the lovely slaw I had at the Tomatito Tapas Bar in Hay on Wye (http://www.haytomatitos.co.uk/), which was a lovely place for a vegan to eat, with amazing patatas bravas, olives and a celeriac, parsnip and beetroot slaw, I made my own version. Being an economical vegan, I wanted to use up things I had in that needed consuming, so I did my usual thing of inventing my own delicious recipes around what was in the fridge and cupboards.

Alys’s Beetroot Pickle Slaw

Half a cabbage, finely shredded

one leaf of black kale, finely shredded

1 onion, halved and then thinly sliced

two tablespoons of beetroot pickle

1 tablespoon vegan mayo (optional)

juice of one lemon

sprinkle of sea salt.

To make: just mix well together, check the taste and season well. Makes a lovely, reddish-pink slaw and tastes amazing.

Broccoli Soup with Yeast Flakes

Two large handfuls of purple sprouting broccoli, including stalks

1 small onion, roughly chopped

3 of the outer leaves of cabbage, roughly chopped

2 large garlic cloves

3 tablespoons Engevita yeast flakes

2 vegetable stock cubes

3 pints water

1 tablespoon tomato ketchup

Freshly ground black pepper

This is so easy to make. Throw the veggies and water into the pan, boil for 20 minutes. Remove from the boil, blend with a stick blender, then add the yeast flakes and blend again. Add the ketchup and the black pepper to taste, blend again. Check your seasoning. If it tastes a little bitter, add a drop more ketchup. A lovely creamy, leafy soup with loads of goodness in it. Serve with toasted pumpkin and sunflower seeds sprinkled on top and a drizzle of chilli oil. Yum!!!  I’ll be having this soup for lunch at work this week, and I can’t wait.

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