Beskow says: “If you’re looking for a fun and easy family dinner, look no further than this ‘cheat’s pie’. A gently spiced, beany filling is baked and topped with potato waffles – the fastest potato pie topping! Serve with corn on the cob and you’ll have clean plates all round.”    

Serves 4  

Ingredients 

• 1 tbsp sunflower oil
• 1 onion, finely diced
• 1 red bell pepper, diced
• 1 tsp mild chilli powder
• 1 tsp smoked paprika
• 400g can of chopped tomatoes
• 2 x 400g cans of baked beans in tomato sauce
• 1 tbsp barbecue sauce (ensure vegan)
• 6 frozen potato waffles, or enough mini waffles to cover the pie completely
• Generous pinch of sea salt

Method

Add the oil, onion and red pepper to a pan over a medium-high heat and cook for 2–3 minutes until the onion begins to soften. Stir in the chilli powder and smoked paprika.

Pour in the chopped tomatoes, baked beans in tomato sauce and the barbecue sauce. Stir to combine, then simmer for 15 minutes.

Preheat the oven to 180°C/350°F/gas mark 4.

Season the beany filling with salt, then spoon into a large ovenproof dish (a lasagne dish is ideal). Lay over the waffles to cover the top of the pie and bake in the oven for 20–25 minutes until the waffles are golden. Serve hot.

Tip

Choose from standard frozen potato waffles, mini potato waffles, or even hash brown waffles, now available in large supermarkets. Always check that the potato waffles are vegan, although most varieties are.

Beskow says: “These no-meatballs are simple to make, with black beans, oats and walnuts. The chilli-orange glaze gives them a hot kick, with freshness from spring onions and coriander. Serve with rice, a crunchy salad, or in a bread bun with extra sticky glaze.” 

Serves 2

Ingredients 

For the no-meatballs

• 400g can of black beans, drained and rinsed
• 2 tbsp walnuts
• 2 rounded tbsp rolled oats
• 1 tsp dried mixed herbs
• ½ tsp dried sage
• generous pinch of sea salt and black pepper
• 1 tbsp sunflower oil, for frying

For the sticky sauce

• 3 rounded tbsp orange marmalade
• 1 tbsp gochujang sauce (ensure vegan)

To finish 

• 2 tsp sesame seeds
• 2 spring onions, finely chopped
• small handful of fresh coriander, torn

Method 

Dry the rinsed black beans on kitchen paper or with a clean cloth, then tip into a blender jug, along with the walnuts, oats, mixed herbs, sage, salt and black pepper. Pulse until semi-smooth, scraping the mixture down a few times with a spatula. Leave a few chunks remaining for texture.

Roll into eight balls, using approximately 2 rounded teaspoons of the mixture per ball. Place onto a plate and cover with cling film (plastic wrap). Refrigerate for at least 6 hours, or overnight.

Add the oil to a frying pan over a low-medium heat. Add the no-meatballs and cook for 10–12 minutes, rotating once during cooking. Allow the edges to become browned before rotating. Place onto a plate when cooked.

Add the marmalade and gochujang sauce to a pan over a low heat. Stir frequently until combined into a sticky glaze.

Generously spoon the sticky glaze over the cooked no-meatballs or use a pastry brush to liberally coat each ball. When coated and glossy, scatter over the sesame seeds.

Use tongs to place the no-meatballs onto serving plates, then scatter over the spring onions and coriander.

Tip

Gochujang sauce is a concentrated paste made with chillies, sticky rice and umami fermented soy. You’ll find it available in many supermarkets or Korean shops.

Beskow says: “Every vegan needs a good sweet potato stew recipe in their repertoire, and this version is both simple to make and satisfying to eat. This is my perfect midweek meal, as I usually have all of the ingredients available, plus it’s fuss-free to cook. Nothing beats comforting bowl food.” 

Serves 4 

Ingredients 

• 1 tbsp sunflower oil
• 1 red onion, finely chopped
• 2 sweet potatoes, peeled and sliced into bite-sized cubes
• 2 garlic cloves, crushed
• ½ tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp chilli flakes
• pinch of ground cinnamon
• 400g can of chopped tomatoes
• 1 tbsp tomato purée
• 2 tbsp smooth peanut butter
• Generous handful of shredded kale, tough stems discarded
• Pinch of sea salt

Method 

Add the oil, onion and sweet potatoes to a large pan over a medium-high heat and cook for 4–5 minutes until the sweet potato cubes begin to soften.

Add the garlic, cumin, turmeric, chilli flakes and cinnamon and cook for a further 2 minutes, stirring frequently to prevent catching.

Pour in the chopped tomatoes and tomato purée, then stir in the peanut butter along with a splash of cold water. Bring to a simmer and cook for 25 minutes, stirring frequently.

Add the kale and cook for a further 5 minutes.

Remove from the heat and season to taste with sea salt.

Tip

If you want the stew to stretch a little further, add a can of drained and rinsed red kidney beans. Perfect for packing in the protein!