We round off our Meat Free Monday series with a clever British veg re-work of a classic daal that works just as well as a vegan main as it does alongside a Sunday roast.
Launched by Paul, Mary and Stella McCartney in 2009, the Meat Free Monday campaign is going mainstream, as families recognise the environmental, health and money-saving benefits of opting for one or more vegetarian or vegan days a week. It’s all too easy though to get stuck in a pasta and cheese rut, so we asked ‘farm-to-front door’ pioneers Abel & Cole to share three simple and inspiring meat-free meals from their recipe box collection that the whole family will love.
This Anglicized vegan daal recipe is cosier than a pair of woolly slippers. And while it makes a wonderful bed for whole roasted pheasant (as pictured above) it’s just as great if you stay veggie and serve with rice, fried onions and naan bread. And it’s 100% vegan too.
SWEDE & COCONUT DAHL
- A gloss of olive or coconut oil
- 1 mug of finely diced swede, carrot or squash
- Sea salt and freshly ground pepper
- 2 bay leaves
- 1 whole red chilli
- 1 cinnamon stick
- 1 mug of red lentils or yellow split peas, rinsed
- 1 finely diced onion or 6 garlic cloves, peeled and chopped
- Gloss a hot pan little oil. Add your diced swede. Season. Sizzle till just softened and starting to colour up a bit.
- Add the bay, chilli and cinnamon. Swirl in the lentils, onion/garlic, ginger, cumin and coriander seed. Pour in the coconut milk and water. Pop a lid on. Simmer for 45 mins or till all the liquid is absorbed into the lentils. Give the mix a good whisk every 10 mins or so. Trickle in a little more water as and when needed.
- Taste. Whip in more spices if you like. Season with salt and pepper.
- Finish with a hit of lime/lemon zest, a squeeze of juice, toasted coconut and/or almonds and fresh coriander.