Who says vegan cooking has to involve 12-hour cashew soaking marathons or almond milking that makes you question your life choices? These 30-minute recipes from Sorted Food are here to save your sanity – and your stomach. Creamy tomato pasta, salt-and-pepper tofu and a cauliflower curry with crisps (yes, crisps!) prove that fast, plant-based meals can be packed with flavour and a bit of fun. We’ve even included a handy shopping list for all the ingredients, so all you have to do is grab what you need and get cooking.
Maximum taste, minimum effort – no pretentious food prep required. We use blended cannellini beans to get a cream-like texture in this recipe, but butter beans also work well. Ingredients : 5 cloves garlic 200g dried pasta 4 tbsp olive oil 2 tbsp tomato purée 400g tinned cannellini beans 10g fresh chives Method : 1.
Fill the kettle with water and put it on to boil - this will be for the pasta later. 2. Peel and mince 5 cloves of garlic.
3. Add 200g of dried pasta to a large frying pan, season with salt and cover with boiling water from the kettle. 4.
Place the pan over a high heat and boil for 8-10 minutes, until soft but still with a slight bite. Reserve a mugful of pasta cooking water for later. Get on with the rest of the dish while you wait.
5. Add the garlic to a medium saucepan along with 4 tbsp of oil. Place the pan over a medium high heat and fry for 2-3 minutes, until starting to colour.
6. Add 2 tbsp of tomato paste to the pan. Fry for a further.
