Vibrant VEGGIES

Fight off winter sluggishness with these energising and protein-packed plant-based meals from Christina Soteriou

- Christina Soteriou

Chef and content creator Christina Soteriou is on a mission to make eating plants exciting. Research encourages us to eat 30 plants a week and move away from ultra-processed foods - but in our busy lives, this can be tough.

In her new cookbook, Big Veg Energy, Soteriou is determined to make healthy eating easy and joyful, never a chore. With influences from her Cypriot roots, each nourishing and vibrant dish is packed with protein and nutrients to give you a plant-based boost - whether you're a long-time vegan or simply looking to up your veggie intake.

From warming ragus to roasted squashes, we've picked our favourite veg-tastic recipes to brighten up your meal plans this winter.

PULLED AUBERGINE RAGU WITH HUMMUS MASHED POTATO

Putting hummus in your mashed potatoes adds protein, creaminess and a different layer of flavour. Plus, it's a great way to use up leftover hummus. And there's nothing better to pile on to your mash than a rich, saucy ragu.

Serves 4
Ready in 1 hour 25 minutes

Ingredients
For the ragu:
• 30g dried mushrooms (wild, oyster, porcini or a mix)
• 3 medium aubergines
• 1 carrot
• 1 onion
• 1 celery stick
• 4 garlic cloves
• 3 tbsp olive oil
• 3 tbsp tomato purée
• 1 tbsp balsamic vinegar
• 125ml red wine
• 1 vegetable stock cube (gluten-free if needed)
• 3 tbsp nutritional yeast
• 400ml passata
• Salt and freshly ground black pepper

For the hummus mash:
• 1.25kg potatoes
• 350g hummus (shop-bought or homemade)
• 1 tbsp olive oil

For the walnut parm:
• 35g walnuts
• 1 tbsp nutritional yeast
• 1½ tsp garlic powder
• 1¼-1½ tsp flaky sea salt

Method
1. In a bowl, pour 300ml of boiling water over the dried mushrooms, then set aside to soak.