Perfect for busy lifestyles, these recipes will revolutionize your meal planning, meaning you can indulge in nutritious, comforting vegan dishes every night of the week with little to no effort. With dishes for breakfast, snacks, mains and sweet treats, this is simple food that the whole family can share and enjoy together.
Persian Aubergine Stew
This sweet and ever so slightly sour stew is rich and hearty. You could leave out whichever toppings you want to serve with it for your guests to help themselves.
Serves 4 • Preparation time 25 minutes • Cooking time 8 hours
3 tablespoons olive oil
1 onion, finely chopped
3–4 garlic cloves, finely chopped
2 teaspoons ground cinnamon
1 tablespoon cardamom pods, crushed, seeds removed and ground
2 teaspoons cumin seeds, ground
1 teaspoon ground turmeric
2 aubergines, cut into 2 x 4 cm (¾ x 1½ inch) wedges
2 x 400 g (13 oz) cans chopped tomatoes
1 tablespoon pomegranate molasses
1 tablespoon sugar
salt and pepper
ready-made crispy shallots
handful of fresh herbs, such as parsley, mint, dill and/or coriander, chopped
Heat the oil in a frying pan over a medium heat, add the onion and sauté for about 8–10 minutes until soft and translucent. Stir in the garlic and spices and cook for 1 minute.
Transfer the onion mixture to the slow cooker and add all the remaining main ingredients. Cover with the lid and cook on low for 8 hours, checking occasionally and adding a splash of water if the stew looks dry.
Season the stew to taste with salt and pepper and serve, sprinkled with the ready-made crispy shallots, fresh herbs and pomegranate seeds, with warmed flatbreads on the side. Some toasted flaked almonds scattered over make a tasty addition too.
Recipe reprinted with permission from Hachette Book Group.