Saskia Sidey

2 weeks ago | bbc.co.uk | Helen Upshall |Saskia Sidey |Rupy Aujla |Silvana Franco

by Silvana FrancoThe simple miso broth really makes all the difference to this speedy prawn and mushroom noodle bowl. Ready in less than 15 minutes and packed with vegetables and protein for a nutritious meal any day of the week. In November 2023, this recipe was costed at an average of £2.53 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard.

Sep 23, 2024 | plantbasednews.org | Saskia Sidey

This sesame aubergine curry comes together in a flash thanks to the use of baby eggplants. This vegan recipe comes from Broke Vegan by Saskia Sidey and is perfect for a quick, flavorful meal. The dish features a nutty paste that utilizes peanuts, sesame seeds, garlic, and coriander, which creates a deep flavor. Roasting them at a high temperature brings out their natural sweetness while making the curry extra speedy.

Sep 21, 2024 | plantbasednews.org | Saskia Sidey

For an extra speedy and simple lunch, try this pimped instant ramen recipe by Saskia Sidey. It comes from her cookbook Broke Vegan and is a foolproof way to take your favorite vegan instant ramen to the next level. You might find it surprising that many instant ramen packets are actually vegan — you just need to check the ingredients list closely. Read more: 10 Vegan Noodle RecipesPeople worldwide love instant ramen because it’s convenient and delicious, and upgrading it is incredibly easy.

Sep 3, 2024 | plantbasednews.org | Saskia Sidey

The caramelized shallot and tomato tart is a comforting dish that perfectly blends sweet and savory flavors. The recipe comes from Saskia Sidey’s cookbook Broke Vegan and is a fantastic crowd pleaser. Rich, caramelized shallots bring a deep, sticky sweetness that contrasts beautifully with the tangy, confit tomatoes. The flaky vegan puff pastry adds a light, crispy texture, making each bite satisfying.

Aug 22, 2024 | bbc.co.uk | Georgina Hayden |Saskia Sidey |Harissa chicken |Rukmini Iyer

For the shredded chicken, rub the seasoning all over the chicken. Heat the oil in a large lidded saucepan or casserole and fry the chicken for 5 minutes, or until golden-brown. Pour over the passata and stock and tuck in the bay leaves. Add the cider vinegar and season with salt and pepper. Bring to the boil, turn down the heat, cover and leave to simmer gently for 2 hours. When the chicken is very tender, carefully remove from the sauce and transfer to a plate. Shred with a couple of forks.