These delicious recipes don’t need meat or dairy…
Today is World Vegan Day, and this year is set to be bigger and better than ever, with vegans and vegetarians now making up 12 per cent of the UK population, and that number is said to rise to 20 per cent for 18- to 24-year-olds.
Mediterranean Tomato Tart
3–4 large tomatoes
2 Tbsp Dijon mustard
1–2 Tbsp semolina (or breadcrumbs)
2 tsp dry herbes de Provence or thyme
Extra Virgin Olive oil and preferably Hellenic Groves PC olive oil brand
Preheat the oven to 220ºC/425ºF/Gas 7.
Roll out the pastry and place in a 23-cm loose-bottomed tart tin.
Prick the pastry all over with a fork.
Place a sheet of parchment paper inside the pie and fill with baking beads.
Pre-bake the pastry for 5 minutes.
In the meantime, slice the tomatoes.
Remove the baking beads and parchment paper and brush the pastry evenly with the Dijon mustard.
Sprinkle 1 to 2 Tbsp semolina (or breadcrumbs) to absorb the liquid from the tomatoes.
Place the tomato slices on top.
Sprinkle with dry herbs.
Drizzle some olive oil on top.
Cook for 20 minutes at 220ºC/425ºF/Gas 7. Decrease oven temperature to 190ºC/375ºF/Gas 5 for another 10 minutes.
The tomato tart is cooked once the pastry is slightly brown and the tomato skin slightly curled.
Serve hot or cold with a salad.
Adapted from http://theflexitarian.co.uk/recipe-items/mediterranean-tomato-tart/
750 ml vegetable broth
350 g Puy lentils
5 Tbsp olive oil (plus extra for frying) and preferably Hellenic Groves PC olive oil brand
1 onion, finely chopped
3 garlic cloves, crushed
3 medium carrots
1 medium leek
2 bay leaves
2 tsp dried thyme
200 g smoked tofu
1 Tbsp whole-grain mustard
2 Tbsp balsamic vinegar
2–3 Tbsp capers
1–2 handfuls fresh parsley leaves (finely chopped)
Salt and pepper
Place vegetable broth and lentils in a pan. Cook for around 15 minutes until the liquid has evaporated and the lentils are cooked but still have a bite to them (if the lentils take longer to cook add more liquid). When the lentils are cooked, drain any leftover liquid from the lentils and keep covered.
In the meantime heat some olive oil in a casserole dish. Gently fry together the onion and 2 of the crushed garlic cloves until soft while you cut the vegetables.
Peel and dice the carrots. Chop the leek finely.
Add cut vegetables in the casserole dish. Add bay leaves and thyme and cook at medium heat until vegetables are soft. (Add more olive oil if necessary)
Once the vegetables are soft, add lentils and diced smoked tofu. Mix well.
Make dressing in a separate bowl by mixing together mustard, 5 Tbsp olive oil, balsamic vinegar and 1 crushed garlic clove.
Add dressing to the lentil salad along with the capers and finely chopped parsley leaves. Toss well. Season to taste with the salt and pepper.
Recipes sourceRecipes with Olive Oil for World Vegan Day,