With World Vegetarian Day fast approaching you might be surprised to hear that broccoli, the bane of toddler tea times, was recently named the UKs favourite vegetable, with sweetcorn coming in second place, and the humble tomato third.[i]
With over a quarter (28%) of Brits reducing their meat consumption, the demand for veg is on the rise as half of UK adults embrace ‘flexitarianism’, introducing meat-free foods such as veggie burgers as part of their diet.[ii]
Supermarket Aldi offers a range of veggie and meat-free options for those wanting something a little different, including Specially Selected Vegetarian Parcels available in Mushroom, Stilton & Cranberry or Spinach Leek & Cheddar (£1.99, 400g). If you prefer classics try Spicy Bean Quarter Pounders (£1.25), Vegetable Quarter Pounders (£1.25) or Cheese & Onion Crispbakes (£1.25). Low in saturated fat and sugar, Aldi’s vegetable burgers combine cauliflower, sweetcorn, carrots, peas and green beans to pack the most flavour into every mouthful.
What’s more, thanks to Aldi’s weekly Super 6 offers it’s easy and affordable for shoppers to get their hands on a range of vegetables and fruit, all available at an unbeatable price – perfect for creating delicious and nutritious meals.
Why not use Aldi’s weekly Super 6 in one of these veggie-friendly recipes to celebrate World Vegetarian Day on 1st October?
- 1x Cauliflower
- 200g The Pantry Plain Flour
- 2x tsps Stonemill Ground Cumin
- 1x tsp Stonemill Ground Coriander
- Half a teaspoon of Stonemill Chilli Powder
- Half a teaspoon of Stonemill Turmeric
- Salt and Black Pepper
- 1x Large Egg Yolk
- 250ml Water
- Solesta Sunflower Oil
- Bilash Mango Chutney and Natural Yogurt to serve
- Divide the cauliflower into florets, cook in some salted boiling water for 2 minutes and then drain and cool.
- Meanwhile, combine the flour, cumin, coriander, turmeric and chilli powder together in a bowl.
- Mix the egg yolk with the water, then season with some salt and pepper.
- Make a well in the middle of the flour mixture and gradually whisk in the egg mix until you have a smooth batter.
- Add some oil to a deep saucepan or wok and heat to 170°C.
- Dip the cauliflower into the batter then deep fry for about 3 minutes until golden and crisp - keep warm whilst you cook the rest.
- Serve alongside some mango chutney and yogurt.
- 100g Kale
- 200ml Boiling Water
- 7g Yeast Sachet
- 325g The Pantry Strong White Flour
- 40ml Olive Oil – plus a little extra for greasing
- 1 level tsp Salt
- 1 level tsp Ground Black Pepper
- 10g Caster Sugar
- 900g/2lb Loaf Tin
- Put the flour, yeast, sugar, salt and pepper into a large bowl and mix well.
- Put the kale into a food processor and pour over the boiling water – process until the kale is well chopped.
- Put this in with the flour mixture, along with the olive oil and mix well.
- Turn out onto a floured surface and knead well for about 7 minutes.
- Place back into the bowl, somewhere warm, covered with a tea towel and leave to prove for 45 minutes.
- Oil the loaf tin with the olive oil.
- Pre-heat the oven to 190°C/375°F/Gas Mark 5.
- Turn out the dough and knead again for about 5 minutes.
- Shape into an oblong and roll up.
- Put the rolled up dough into the cake tin, cover with a towel and allow to rise for a further 40 minutes.
- Bake in the oven for 30-35 minutes, until lightly browned, then turn out onto a wire rack to cool.
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