The Regulation provides RIs for use on a label for Energy kJ, kcal, fat, saturates, (total) sugars, and salt and these are the same as the current ‘adult’ GDA values, with the exception of protein which has changed from 45g to 50g and carbohydrate which has changed from 230g to 260g.
This recipe uses Vegan yeast flakes which are enriched with Vitamin B12. It gives the dish a cheesy, nutty taste which replaces the traditional cheese used in the recipe.
You need to add flavour and protein to this dish as vegan style cheeses can be made from coconut oil and starch and are low in protein. The Nutrition Program has a selection of vegan cheeses and milks.
1 small onion, chopped 50g 100g of macaroni or similar pasta
Vegan white sauce 50g vegan spread 40g plain flour 400ml plant based milk – soya, oat, almond Salt, pepper, 1 tbs vegan yeast flakes 7g 50g grated vegan type cheese Vegetables for mixing Frozen peas and sweetcorn 50g of each Leek finely chopped 100gBreadcrumbs 10g – make by baking a slice of bread and crumbling into breadcrumbs 1 tsp vegan yeast flakes 1g 1 medium tomato 100g
Put the chopped onion into a saucepan with the plant based milk and warm through to add flavour.
Cook the macaroni or pasta according to the packet instructions in a large pan of salted boiling water.
Remove the onion from the milk and pour the hot milk into a measuring jug.
Use the milk saucepan to make the sauce by melting the vegan spread, stirring in the flour then heating while stirring for 1-2 minutes until it forms a paste.
Gently add in the milk and stir over the heat until it forms a smooth sauce.
Stir in the vegan cheese, yeast flakes and salt and pepper and taste. Add more seasoning if needed. And keep the sauce in the saucepan.
Strain the pasta and put in an oven proof dish.
Keep the hot pasta water and pour back into the saucepan.
Tip in the frozen peas, sweetcorn and raw leeks and boil 2-3 minutes then strain and add the vegetables to the pasta.
Stir the pasta and vegetables into the sauce in the pan and toss gently to cover. Spoon back into the serving dish.
Mix the breadcrumbs with the vegan yeast flakes and sprinkle over the pasta dish.
Top with the tomato slices.
Grill lightly to make the breadcrumbs golden brown.
If eating later, cool and reheat when needed in an oven at 200C for 20 minutes.
These vegan pastry rolls are filled with a spicy bean mixture which needs careful flavouring with onion, smoked paprika, cumin and celery salt. You can use ready made shortcrust pastry or make your own. Ready made pastry needs to be taken out of the fridge for 30 minutes before using.
1 can butter beans (400g) drained of juice 250g drained weight
1 small onion finely chopped, 50g,
1 level tsp smoked paprika
1 level tsp ground cumin
Pinch of celery salt
1 level tbs tomato ketchup
Chopped spring onion, chives or parsley
Shortcrust pastry – either ready made or use Vegan shortcrust pastry recipe 300g
Preheat the oven to 200°C/Gas 6. Line 2 baking trays with non stick baking paper.
Put the drained butter beans in a bowl and mash with a fork or bash with the end of a rolling pin. Keep the bean liquid to use to glaze the pastry.
Stir in the finely chopped onion, paprika, cumin, celery salt and tomato ketchup. Add chives, spring onion and/or parsley. Taste the mixture and see if it needs more flavour.
Roll out the pastry into an oblong about 25x35cm and cut in half lengthways.
Divide the bean mixture into 2 equal portions and roll into 2 long sausages along the length of the pastry.
Brush the long side of the pastry with some of the bean liquid and roll up to make a cylinder. Press to seal and put the sealed pastry edge underneath on the baking tray.
Brush the top of the pastry with bean liquid and sprinkle with sesame seeds.
Cut each roll into 6 equal rolls and cut the top with scissors to make a peak.
Bake in the oven for 15-20 minutes until golden brown.
Serve warm or cold.
Find out how companies are making Vegan sausage rolls
Greggs Vegan sausage roll is made with flaky pastry and a vegan Quorn filling.