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The Hairy Bikers' Veggie Feasts: Over 100 delicious vegetarian and vegan recipes, full of flavour and meat free!

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Preheat the oven to 200°C/Fan 180°C/Gas 6. To assemble the lasagne, spread a third of the meat sauce in the base of a rectangular ovenproof dish, large enough for 3 sheets of lasagne. Cover with lasagne sheets and then add another third of the meat sauce. Spoon 100g of the ricotta in teaspoons over the sauce. Add 100g of the mozzarella and a few basil leaves. Continue to cook until the vegetables are just done but still with a little bite to them – this will take about another 2 minutes. Drain and leave to cool.

To assemble, put the prunes in a small saucepan and cover with the sherry or Marsala. Bring to the boil then remove from the heat and leave the prunes to absorb the sherry. First make the filling. Heat the oil and butter in large frying pan and add the onion and celery. Cook until the onion is starting to caramelise, then add the grated vegetables. Continue to cook, stirring regularly, until they have reduced down considerably. Season with salt and pepper and stir in the garlic and herbs. Continue to cook for another 2–3 minutes then stir in the lemon zest and spices. Set aside to cool. When cool, stir in all the remaining filling ingredients and set aside. On the stove:To reheat on the stove, place a Hairy Bikers Roasted vegetable lasagne in a saucepan or. Heat over medium-low, stirring occasionally. For more vegetarian recipes from the Hairy Bikerstry their vegetable Thai curry, red onion and beetroot tart, vegetarian chillior avocado poke bowl. In the fridge:To store Hairy Bikers roasted vegetable lasagna in the fridge, put it in an airtight container or tightly covered with plastic wrap. It can be refrigerated for up to 3–4 days.Heat the olive oil and butter in a frying pan. Add the onion and mushrooms and cook over a medium heat until any liquid coming out of the mushrooms has evaporated and the onion has softened. Add the parsnip and continue to cook until the parsnip has reduced in volume and the onion has started to caramelise. Add the garlic, dried sage, thyme and lemon zest, then cook for a couple more minutes. Remove from the heat and allow to cool slightly. While the vegetables are cooking, melt the butter in a large frying pan. Add the onions with a pinch of salt and cook, stirring regularly, until the onions have softened and are lightly coloured. Add the garlic and continue to cook for another 2 minutes.

To assemble, put a small ladleful of the green sauce in the base of an ovenproof dish. Lightly toast each tortilla on a dry frying pan, then add a tablespoon of the filling. Top with a teaspoon of soured cream, then roll up and place in the dish. Repeat with all the tortillas, making sure they don’t quite touch, then pour over the remaining green sauce. Sprinkle over the cheese, then bake in the oven for about 30 minutes until the tortillas have browned round the edges and the cheese is bubbling.

In the freezer:For freezing, wrap the Hairy Bikers roasted vegetable lasagne tightly with foil . It can be frozen for up to 3 months. Homity pie has been a favourite in vegetarian restaurants like Cranks for decades, and the recent growth in veganism has seen so many dairy-free alternatives to ingredients like butter, milk and cream that it's actually quite easy to adapt this recipe into a veganhomity pie. Try this vegan homity pie recipefrom Aimee Ryan, author of Great British Vegan. The history of homity pie To make the pastry, put the flours and butter into a food processor with a generous pinch of salt and pulse until the mixture resembles breadcrumbs. Add the egg and just enough cold water to bind the mixture together. Shape the dough into a ball, wrap it in cling film, and leave it to chill in the fridge while you make the filling.

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