Festive Stuffed & Roasted Squash

Christmas is only 5 days away, and if you're still deciding what to cook for your main event, look no further than this wonderful stuffed and roasted squash. It's packed with all things tasty and festive, and the flavours combine during roasting to develop this delicious, slightly sweet dish, that's got different textures and looks amazing sliced on your plates. 

Ingredients (makes 12 slices):

• 1 large butternut squash (1-1.5kg)

• 3 Tbsp olive oil

• 1 red onion, finely diced

• 2 cloves garlic, crushed

• 10g fresh sage leaves, finely chopped

• 8 sun-dried tomatoes, chopped

• 75g pre-cooked & peeled chestnuts, chopped

• 75g quinoa

• 50g dried cranberries

• 50g pistachios

• 1 pinch allspice

• 75ml red wine

• Salt and pepper to taste

Method:

Preheat the oven to 200C (390F). Cut the squash in half lengthways and scoop out the seeds with a spoon. Then score and scoop out some flesh to create a hollow gully for the stuffing along the entire lengths of each of the squash halves. Discard around half of the flesh and half of the seeds. Finely chop the remaining flesh and seeds and fry with 2 Tbsp of olive oil for 5 mins. Add all of the remaining ingredients, stir thoroughly, and fry for about 10 minutes, until beginning to soften. Now, pack the mixture tightly into the hollows of the squash halves, then press the halves firmly back together and rub 1 Tbsp olive oil with some salt and pepper around the outside of the squash. Wrap the whole thing in tin foil, then place in the oven for about 90 minutes, or until tender and cooked through. To serve, open up the foil and carefully carve nice thick slices along with all the trimmings and gravy. 

Tip: It's personal preference whether to leave the skin of the squash on or not. The skin of most varieties of squash will become nice and tender after 90 minutes of roasting, is perfectly edible, and will help to hold the shape of the squash together. Peeling the squash however can look better and means the texture is more consistent... up to you! 

Nutrition (per 2 slices):

• Protein: 6.9g (Women: 13.8% / Men: 12.5%)

• Iron: 3.1mg (Women: 20.9% / Men: 27.4%)

• Calories: 319 (Women: 16.0% / Men: 12.8%)

• Sugar: 13.1g (Women: 14.6% / Men: 10.9%)

• Total Fats: 12.9g (Women: 18.4% / Men: 13.6%)

• Saturated Fat: 1.8g (Women: 9.0% / Men: 6.0%)

• Salt: 0.6g (Women: 10.0% / Men: 10.0%)

• Fibre: 7.4g (Women: 24.7% / Men: 24.7%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Fragrant Fried Rice

This has to be one of the easiest and healthiest meals to make for a quickly knocked together dinner. Ideal for this post-festive period when we just need some easy, simple, tasty, and healthy food. It's great for using up leftovers and most of the ingredients are store cupboard staples so it's perfect for when you run out of fresh food and can't be bothered to run to the shops. Plus, of course, it's mega tasty, and as with all of the recipes on Meat Free Fitness, packed with protein! 

Fragrant Vegan Fried Rice

Ingredients (serves 2):

• 1 Tbsp rapeseed oil

• 1 red onion, finely chopped

• 3 cloves garlic, crushed

• Thumb of fresh ginger, minced

• 1 red chilli, finely chopped

• 1 red pepper, finely choped

• Handful frozen peas

• 1 can black beans (drained and rinsed)

• 250g pack of microwave brown rice (or 125g uncooked brown rice)

• 2 spring onions (scallions), sliced

• 1 Tbsp soy sauce

• 1 Tbsp sesame oil

• Handful fresh coriander

Method:

Prepare all of the ingredients before you start cooking, as you need high heat and quick cooking times for this recipe, so you won't have time to do it as you go along. Heat the rapeseed oil in a wok or large frying pan over a high heat. Chuck in the red onion and fry for 5 minutes until beginning to soften. Then add the garlic, ginger, and chilli and stir constantly for another 1 minute. Now add the pepper, peas, and black beans. Meanwhile, prepare the brown rice as per packet instructions, usually just around 2 minutes on full power (if using dry rice, cook this before you start cooking as per packet instructions). Then add the rice to the wok along with the spring onions, and stir to mix everything. Now stir through the soy sauce, sesame oil, and fresh coriander, and that's it - ready to eat! 

Nutrition per serving:

• Protein: 21.9g (Women: 43.8% / Men: 39.8%)

• Iron: 5.2mg (Women: 35.1% / Men: 46.0%)

• Calories: 585 (Women: 29.3% / Men: 23.4%)

• Sugar: 10.2g (Women: 11.3% / Men: 8.5%)

• Total Fats: 17.3g (Women: 24.7% / Men: 18.2%)

• Saturated Fat: 1.8g (Women: 9.0% / Men: 6.0%)

• Salt: 1.7g (Women: 28.3% / Men: 28.3%)

• Fibre: 19.9g (Women: 66.3% / Men: 66.3%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Fresh Vegan Basil Pesto

You really don’t need Parmesan to make seriously tasty pesto! Flavoursome extra virgin olive oil, handfuls of fresh basil, nutty toasted pine nuts, and lots of powerful garlic make one of the best flavour combinations on earth. Tossed through some pasta with some simple veg like asparagus and cherry tomatoes, and you’re on to a winner every time. Such a simple recipe that keeps in the fridge for a couple of weeks or even freezes well for a mega-quick slap up dinner any day of the week.

Fresh Vegan Basil Pesto

Ingredients (makes 4 servings):

• 1/3 cup toasted pine nuts

• 2 cups fresh basil (tightly packed)

• ½ cup extra virgin olive oil

• 4 cloves garlic

• 2 Tbsp nutritional yeast (optional)

• 1 Tbsp lemon juice

• Good pinch salt and pepper

Method:

Ready for this? It’s pretty tricky so be prepared… Put all ingredients in a food processor, and blitz. That's it. Just whizz up until it's the consistency you like - I find it best when mixed until nearly smooth but still with some texture. 

Nutrition (per serving of pesto):

• Protein: 6.1g (Women: 12.2% / Men: 11.1%)

• Iron: 1.8mg (Women: 12.2% / Men: 20.7%)

• Calories: 269 (Women: 13.5% / Men: 10.8%)

• Sugars: 1.5g (Women: 1.7% / Men: 1.3%)

• Total Fats: 26.1g (Women: 37.3% / Men: 27.5%)

• Saturated Fat: 3.1g (Women: 15.5% / Men: 10.3%)

• Salt: 0.3g (Women: 5.0% / Men: 5.0%)

• Fibre: 2.6g (Women: 8.7% / Men: 8.7%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Hearty Vegan Beetroot and White Wine Risotto

This risotto is an absolute winner - the vivid colours make it a real show-stopper, and this version is baked in the oven so it doesn't require as much fuss as typical risotto.

Hearty Vegan Beetroot and White Wine Risotto

Ingredients (serves 4):

• 500g raw beetroot

• 3 Tbsp olive oil

• 1 large white onion, finely chopped

• 3 cloves garlic, finely chopped

• 2 sticks celery, finely chopped

• 250g arborio risotto rice

• 200ml vegan white wine

• 650ml low salt vegetable stock

• To serve: asparagus and homemade vegan parmesan

Method:

Preheat oven to 180C. Trim and peel the beetroots, cutting into large wedges. Toss with 1 Tbsp of olive oil, a good pinch of salt and pepper, space them apart on a baking tray, and bake for about 1 hour, until soft. 

Meanwhile, heat the remaining 2 Tbsp olive oil over a medium heat in an ovenproof pan (which has a lid), and fry the onion, garlic, and celery for about 5 mins until soft and translucent. Then stir in the rice, covering with the oil, then add the white wine (reserving 2 Tbsps of it). Let this bubble away for 5 minutes, then add the stock. 

Stir everything, then put the lid on the pan and place in oven for 15 minutes. When the beetroots are done, remove from the oven, and put 1/3 of them in a blender with the remaining white wine to make a puree. Chop the other 2/3 into small pieces, and stir with the puree into the risotto. Top with blanched asparagus and homemade vegan parmesan cheese. Since you opened a bottle of white to make this, it would be rude not to serve with a nice glass! 

Nutrition per serving:

• Protein: 11.6g (Women - 23.2% / Men - 21.1%)

• Iron: 3.4mg (Women - 23.0% / Men - 30.1%)

• Calories: 505 (Women - 25.3% / Men - 20.2%)

• Sugar: 12.7g (Women - 14.1% / Men - 10.6%)

• Total Fat: 17.2g (Women - 24.6% / Men - 18.1%)

• Saturated Fat: 2.7g (Women - 13.5% / Men - 9.0%)

• Salt: 0.9g (Women - 15.0% / Men - 15.0%)

• Fibre: 7.4g (Women - 24.7% / Men - 24.7%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Pomegranate and Pistachio Giant Cous Cous Salad

I don't always like fruit in savoury dishes, but the sweetness, tanginess, and added crunch of pomegranate seeds in middle-eastern style salads is a match made in heaven. This salad can be knocked up in minutes - the only cooking is quickly preparing the cous cous and blanching the green beans. Other than that, it's simply washing and chopping the vegetables. It's a great dish on it's own - full of different textures, colours, and flavours - or makes a perfect side dish to go with marinated tofu or some warm falafels. For a light, simple dish, it packs a load of protein, iron, fibre, and a whole range of vitamins, minerals, and antioxidants. 

Vegan Pomegranate and Pistachio Cous Cous Salad

Ingredients (serves 4):

• 300g wholegrain giant cous cous

• 250g cherry tomatoes, quartered

• 200g green beans, trimmed and halved

• 1 can chickpeas, drained and rinsed

• 1/2 cucumber, deseeded and diced

• 4 spring onions, finely chopped

• 8 radishes, finely sliced

• Handful fresh parsley, chopped

• Handful fresh basil, chopped

• Seeds from 1 pomegranate

• 100g shelled pistachios

For the dressing

• 60ml olive oil

• 30ml white wine vinegar

• 1 clove garlic, crushed

• 1/2 tsp wholegrain mustard

• Salt and pepper to taste

Method:

Prepare the cous cous as per packet instructions. Drop the green beans in boiling water for 4-5 minutes, then rinse the cous cous and green beans under cold water to chill. In a large bowl, combine with the remaining ingredients (reserving some pomegranate seeds and pistachios to sprinkle over the top) and mix thoroughly. To make the dressing, tip all ingredients into a clean empty jam jar, screw lid on, and shake until oil has emulsified and become cloudy. Mix dressing in with the salad, then serve and top with remaining pomegranate seeds and pistachios. 

Nutrition per serving:

• Protein: 17.7g (Women: 35.4% / Men: 32.2%)

• Iron: 5.6mg (Women: 37.8% / Men: 49.6%)

• Calories: 630 (Women: 31.5% / Men: 25.2%)

• Sugars: 11.4g (Women: 12.7% / Men: 9.5%)

• Total Fats: 23.3g (Women: 33.3% / Men: 24.5%)

• Saturated Fats: 3.2g (Women: 16.0% / Men: 10.7%)

• Salt: 0.9g (Women: 15.0% / Men: 15.0%)

• Fibre: 17.3g (Women: 57.7% / Men: 57.7%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Broccoli and Lentil Soup with Crunchy Haystack Fries

This soup is a real winner: filling, hearty, delicious, and the addition of these crunchy haystack sweet potato fries takes this great soup to the next level. It's incredibly healthy too - packing vitamins A, C, K, folate, calcium, iron, potassium, and of course... protein. Perfect fodder for this freezing weather, when the only thing that can warm your bones is a piping hot bowl of nutritious soup.

Vegan Broccoli & Lentil Soup with Crunchy Haystack Fries

Ingredients (serves 6):

• 2 Tbsp olive oil, plus 1 Tbsp for the haystack fries

• 1 white onion, diced

• 1 large leek, chopped

• 3 cloves garlic, minced

• 2 sticks celery, chopped

• 1 courgette, chopped

• 1 large head of broccoli, broken into spears

• 1 400g can green lentils

• 1-2 Litres of vegan stock

• Handful fresh parsley, finely chopped

• 1 sweet potato

• Salt & pepper to taste

Method:

Start by making your sweet potato haystack fries. Preheat the oven to 200C (390F), then wash your sweet potato but don't peel. Spin it through a spiralizer, then toss with 1 Tbsp of the oil and a pinch of salt and pepper. Spread on a baking tray so as much air as possible can flow between them, and place in the oven for 25-30 minutes. Remove and toss them around halfway through cooking. When they are browned, turn the oven off and leave them in there while it cools down to finish drying them out for extra crunch. 

Meanwhile, to make the soup, heat the remaining 2 Tbsp olive oil in a large pan, and fry the onion for 5 minutes. Then add the leek (tip - cut in half lengthways, then chop up both halves before washing in a colander, to ensure you wash any grit out from within the layers). Add the garlic, celery, and courgette, and continue to fry for 10 minutes. Then add the broccoli and lentils, and top up with stock to a consistency that you like (I like my soups quite thick so only added 1 litre). Simmer for 10 minutes until the broccoli is tender, then remove from the heat and blitz with a handheld stick blender until all large chunks are gone but some leaving some texture. Or if you like your soups really smooth you can put in a blender. Top with the haystack fries and serve steaming hot. 

Nutrition (per serving with 2 slices wholemeal bread):

• Protein: 13.6g (Women: 27.2% / Men: 24.7%)

• Iron: 4.0mg (Women: 27.0% / Men: 35.4%)

• Calories: 318 (Women: 15.9% / Men: 12.7%)

• Sugars: 7.8g (Women: 8.7% / Men: 6.5%)

• Total Fats: 8.4g (Women: 12.0% / Men: 8.8%)

• Saturated Fat: 1.2g (Women: 6.0% / Men: 4.0%)

• Salt: 1.3g (Women: 21.7% / Men: 21.7%)

• Fibre: 9.8g (Women: 32.7% / Men: 32.7%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Roast Broccoli and Quinoa Salad with Asian Dressing

Roasting broccoli brings out these incredible complex flavours that are far more intense and tasty than if it were simply boiled. Match that with the sweetness and crunchiness of roasted sweet potato and the delicious sweet and salty flavours of this Asian-inspired dressing, and you have a winner of a salad. Adding quinoa helps to absorb all these wonderful flavours and turns this salad into a protein powerhouse! 

Vegan Roast Broccoli & Quinoa Salad with Asian Dressing

Ingredients (makes 1 large salad or 2 sides / starters):

• 200g tenderstem broccoli

• 1/2 cup cooked quinoa

• 1 medium sweet potato

• 1 Tbsp rapeseed or olive oil

For the Asian dressing (makes 6 servings):

• 3 Tbsp rice wine vinegar

• 1 Tbsp sugar

• 3 Tbsp soy sauce (reduced salt if possible)

• 1 Tbsp grated fresh ginger

• 1/2 tsp fresh minced garlic

• 2 Tbsp sesame oil

• 4 Tbsp rapeseed oil

• 3 spring onions (scallions)

Method:

Wash the broccoli in water, drain and dry thoroughly with kitchen paper (any dampness will prevent it crisping up in the oven). Then toss with 1/2 Tbsp rapeseed oil and place on a baking tray. Peel and chop the sweet potato in to small pieces, toss with the remaining rapeseed oil, and chuck into a separate baking tray. Roast both trays of veg at 200C for 15-20 minutes, until tender and starting to crisp up at the edges (the sweet potatoes may take 5 mins longer to brown and crisp up).

Meanwhile, cook your quinoa as per packet instructions (dried quinoa triples in volume when cooked). To make the dressing, simply measure all the ingredients into a clean empty jam jar, screw on the lid, and shake vigorously to mix well. 

When the veg are nicely roasted and cool enough to handle, mix with the quinoa, and toss through one 6th of the dressing. Enjoy it all still warm or chill in the fridge for later! 

Nutrition (per 1 large salad plus 1 serving dressing):

• Protein: 13.6g (Women: 27.2% / Men: 24.7%)

• Iron: 4.3mg (Women: 29.1% / Men: 49.4%)

• Calories: 493 (Women: 24.7% / Men: 19.7%)

• Sugar: 16.1g (Women: 17.9% / Men: 13.4%)

• Total fats: 16.7g (Women: 24.0% / Men: 17.6%)

• Saturated fat: 1.5g (Women: 7.5% / Men: 5.0%)

• Salt: 0.7g (Women: 11.7% / Men: 11.7%)

• Fibre: 14.1g (Women: 47.0% / Men: 47.0%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.