Meat-Free Dinners

Want to cut down on meat, or are you a veggie looking to shake up the routine? Try these inventive and satisfying recipes for two

- By Liberty Mendez. Photographs Tom Regester

YOUR SHOPPING LIST

FRUIT & VEGETABLES

2'/2 small garlic cloves

300g salad leaves

265g cauliflower florets

1 lime

1 lemon

2 onions

120g baby spinach

100g mangetout thumb-sized piece of ginger

250g baby corn

150g baby mushrooms

FRESH HERBS

1/2 small pack of parsley

1/2 small bunch of coriander

STORECUPBOARD

1 tbsp each dried oregano, turmeric and curry powder

2 tbsp smoked paprika

1/2 tsp chilli flakes

5 tbsp olive oil

1 tbsp rapeseed oil

1 tbsp vegetable oil

2 flatbreads

4 tbsp pickled red cabbage

75g plain flour

50ml hot sauce

2 tsp honey

250g cooked lentils

150g tagliatelle

150g basmati rice

1 vegetable stock cube

150g red lentils

2 tbsp vegan mayonnaise

DAIRY & CHILLED

200g low-fat natural yogurt

200g low-fat crème fraîche

15g parmesan

65g paneer

110g coconut yogurt

100g tempeh

FROZEN

100g frozen peas

HEALTHY

Vegan kebabs

SERVES 2 PREP 10 mins COOK 6 mins EASY V

100g tempeh

2 tbsp olive oil

1 tbsp smoked paprika

1 tbsp dried oregano

2 tbsp vegan mayonnaise

1/2 small garlic clove, crushed

2 flatbreads

4 tbsp pickled red cabbage, drained

150g salad leaves

1 Slice the tempeh into 12cm thick slices. Mix 1 tbsp of the olive oil in a bowl with the paprika, oregano, a pinch of salt, crack of black pepper and 1 tbsp water. Add the tempeh, tossing to coat. Cover and leave in the fridge overnight if you can, or set aside at room termperature while you continue the recipe.