Taste The Rainbow

These colourful, tasty vegan recipes come with added crunch factor perfect for Veganuary!

- SUE ASHWORTH

Asian Vegetable Supper With Crispy Noodles

1 Soak the noodle nests in boiling -water for 4-5min, according to pack instructions.

2 Heat 3tbsp vegetable oil in a wok or large frying pan and add the dried rice noodles, frying over a medium-high heat, turning often, until crispy. Drain and set aside on kitchen paper.

3 Wipe out the wok or pan with kitchen paper, then add 1tbsp vegetable oil. Heat, then stir-fry the onion, broccoli, carrot, sugar snap peas or mangetout, pepper and chilli for 2-3min over a high heat. Add the mushrooms and stir-fry for another 2-3min.

4 Add the teriyaki stir-fry sauce and Flime juice to the wok and stir together for a few moments. Drain the soaked noodles thoroughly, stir through the vegetables. Serve topped with the crispy noodles.

Cook's tip: You can vary the vegetables.

Stuffed Tomatoes & Peppers With Garlic Bread

1 Preheat oven to 200°C, fan 180°C, Gas Mark 6.

2 Slice the tops off the tomatoes and set aside. Scoop out and chop the tomato pulp. Arrange the tomatoes in a baking dish with peppers (cut sides up).

3 Heat the olive oil in a frying pan and gently fry the onion, celery and mushrooms for 4-5min. Stir in the pack of mixed grains (no need to microwave), herbs and tomato pulp. Cook gently for 1-2min, stirring. Remove from heat. Season.