Category: Mains

Veggie sausage, tomato, leek and potato one-pot

One-pot life is coming round again and I couldn’t be happier. Well, nearly one-pot, there are sausages to be had here. This very cheap stew is great to take to work in a flask, or have at home as the winter chill creeps in.

Why is this eco?

Firstly, because I’m using veggie sausages. Quorn sausages are one option, although not vegan, if that’s what you’re looking for, as they contain a small amount of (free range) egg white.

Quorn as a company is really fabulous at reducing carbon in its production chain, and is the only fake meat in the world to get Carbon Trust certification, which is the gold stamp of good carbon practices. Quorn is much friendlier in terms of greenhouse gases than meat.

There isn’t an exact carbon footprint calculation of Quorn sausages but the company does say ‘Quorn products can have a carbon footprint up to 13 times lower than beef and 4 times lower than chicken’ in its 2017 sustainability report. Pork sits somewhere between the carbon footprint of beef and chicken, so the footprint of Quorn sausages is likely to be somewhere between 4 to 13 times lower than regular sausages.

Linda McCartney sausages, however, are made of soya. This would be fine if there was some kind of sustainable certification to say the soya was not causing deforestation or destruction of biodiverse regions such as the Brazilian Cerrado or the Amazon.

But there isn’t. When I emailed the company, they said simply that they sourced their soya from ‘the Americas’.

Seeing as thousands of square kilometres of lovely biodiverse, carbon-absorbing land have been razed just to grow soy over the last few decades in South America, this does not bode well. I’ve asked for more precise information and asked for comment.

Why is deforestation bad? It accounts for 11% of man-made greenhouse gas emissions, more than 1 billion people depend on forests for their livelihoods and it is causing the extinction of animals. Every year we continue to lose another 30,000 square kilometres of forest – equivalent to the size of England.

So, until I know that Linda’s sausages aren’t contributing to deforestation, I absolutely cannot recommend the brand. However, it is worth pointing out that most chicken and beef that we eat is also fed on soya, which is also often uncertified and is an even less efficient use of energy.

Rant over, back to the recipe!

RECIPE

Feeds 4

Ingredients

  • 2 tbsps veg or sunflower oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 3cm piece of ginger, finely chopped
  • 3 leeks, sliced into 1 cm pieces
  • 1 big potato cut into 2cm dice
  • 2 big carrots, cut into 2 cm dice
  • 600ml veg stock (I used two Knorr cubes)
  • Chilli flakes, as much as you can handle
  • 125g yellow split peas
  • 2 x 400g tinned tomatoes
  • 2 tbsps tomato puree
  • 6 veggie sausages
  • Fresh coriander, finely chopped

Method

  1. Heat the oil in a large casserole pot. Over a medium heat, fry the onion, garlic and ginger for 2 minutes. Add the leek, potato and carrot and sweat for 2 more minutes. Add the stock, chilli, split peas, tomatoes and tomato puree.
  2. Preheat the oven to the temperature needed to cook the veggie sausages.
  3. Cook the stew over a high heat for 15 minutes, with no lid. Stir frequently to check nothing is sticking to the bottom.
  4. Turn the heat down low and simmer for 30 minutes, in the meantime cook the sausages for the amount of time specified on the packet. When they’re cooked, chop them up and add to the one-pot. Stir in the coriander and serve.

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Ann’s veggie wontons

Say hello to these delicious tubby little dumplings. They are simple to assemble and would be great to make with friends.

The wontons are filled with shallots, crunchy water chestnut, coriander, green beans and… Quorn chicken.

Yes, Quorn! It has half the carbon footprint of actual chicken, making it a great substitution if you want to cut down your meat intake to help out the planet. It is a processed food but there are no ingredients in Quorn chicken that are suspicious and unlike tofu, it’s not linked to deforestation.

Be sure to use the frozen variety rather than the refrigerated – it has a significantly lower carbon footprint.

Thanks to Ann’s Chinese Kitchen in Newport, South Wales, for the recipe. Ann runs a cookery school out of her home kitchen where she shows you tips and tricks for making mouthwatering Malaysian street food, including these wontons. She caters for vegetarians too. Find out more about the school on her Facebook page.

Veggie wontons about to be poached in stock

Why is this eco?

Quorn aims to be low-carbon from farm to freezer. About 3.8kg of CO2/equivalent is produced per kg of Quorn chicken pieces while actual chicken produces 6.9kg. Interestingly, frozen Quorn has a lower footprint than the refrigerated stuff, which comes in at 5.5kg. (CO2/eq is used to measure all greenhouse gases under one common unit.)

Quorn is the first global meat substitute to get Carbon Trust certification of its footprint, which basically means it cares a lot about sustainability. Thumbs up.

RECIPE

Makes 15 wontons

Ingredients

  • 1 tbsp sunflower oil
  • 2 shallots, very finely diced
  • 50g stringless or green beans, also very finely diced
  • 50g frozen Quorn chicken pieces, defrosted and very finely diced (even better if you marinate it in a little ginger, garlic and soy sauce for a few hours beforehand)
  • 1/2 tin of water chestnut, very finely diced
  • 15 frozen wonton wrappers, defrosted
  • 2 tbsp coriander, finely chopped
  • 1/2 tsp soy sauce
  • 1/4 tsp white pepper
  • 1 egg white
  • Pot of veggie stock (about a litre)

Method

  1. With the oil in a frying pan on a high heat, gently fry the shallots until soft and brown. Add the stringless beans and stir fry until soft for a few minutes. Remove from heat.
  2. In a medium bowl, mix the Quorn with the water chestnut, shallots, coriander, soy sauce and white pepper.

IMG_13603. With a wonton wrapper flat on your palm, add a teaspoon of the mixture in the centre. Dip your finger in the egg white and dab it along all four edges of the wrapper, so that you’ve drawn a square around the filling.

4. Press two opposite corners together, folding the square to make a triangle. Then bunch up the wrapper to enclose the filling and pinch lightly to seal. Use a damp tea towel to keep the remaining wrappers moist while you’re folding.

5. Drop the wontons in a pot of boiling veg stock and poach for 3-4 minutes. Serve with blanched pak choi, noodles and chilli sauce.

 

Double pea barley risotto

Pearl barley seems to have got stuck in the winter stew category. No more! The chewy fat grains make a great summery (and very affordable) risotto.

I’m loading it up with peas but add any veg you have kicking around in the fridge. Top with radish slices, herbs and/or leaves from the top of veg.

You can find pearl barley in lots of small supermarket stores – Tesco express has a 500g packet for 55p. Carnaroli risotto rice is £1.69.

How is this eco?

Growing rice, including risotto rice, produces a lot of greenhouse gas. Rice is grown in paddies, which are flooded fields. When plant matter degrades in water, it releases methane, the second most potent greenhouse gas. Growing rice accounts for 20% of the the world’s manmade methane emissions.

And worryingly rice paddies produce more methane as the climate gets hotter, this 2012 study showed.

Pearl barley isn’t grown in paddies, so it has a much lower footprint. And we are very good at growing it in Britain. Together with France, we have the greatest yield ratio for the amount of nitrogen fertiliser used to grow it (see page 87 of this 2o12 Defra report).

Nitrogen fertiliser results in the release of nitrogen oxide, another greenhouse gas. We need nitrogen to fertilise crops but it is a huge contributor to the greenhouse gas footprint of food – much more so than transport. So the less used to grow barley, the better!

RECIPE

Ingredients

Serves 4

For the pea puree

  • 150g frozen or fresh peas
  • 1 tbsp oil
  • 150ml veg stock

For the risotto

  • 1 onion, finely diced
  • 2 tbsps oil
  • 3 garlic cloves, finely chopped
  • 300g pearl barley
  • 100ml white wine
  • 500ml veg stock
  • 40g hard cheese, grated
  • Juice of half a lemon
  • 200g frozen or fresh peas
  • Garnish – pea shoots, leafy veg tops, sliced radishes or extra cheese sliced with a vegetable peeler

Method

  1. To make the puree, cook the peas for 3 minutes with the oil then add the stock and simmer for 3 more minutes. Blend with a handblender or in a mixer and leave to cool.
  2.  In a big saucepan, add the oil then sweat the onion over a low heat for two minutes. Add the garlic and pearl barley and cook for 3 minutes to toast the barley lightly. Add the white wine and cook for 2 minutes. Then add all the remaining stock, give it a big stir and put a lid on the saucepan. Keep the heat low.
  3. After 25 minutes, check the barley is a texture you want to eat. If it’s too hard, cook for another 5 minutes or until al dente. Add the peas – if frozen, cook for 2 minutes, if fresh, cook for 4. Stir in the pea puree, cheese and lemon juice and top with any garnishes.