Rnib Conversations

Looking for a new recipe to try this Festive season? Here’s Kim Jaye with her recipe that’s perfect if you need that vegetarian or vegan-friendly dish. Ingredients:  Packet of filo pastry 120 grams plant based or vegan butters 4 TBSP plain flour 200 grams soya pieces or vegan quorn pieces (or can sub for other veg) Half a broccoli chopped 150 grams of mushrooms sliced Salt and pepper to taste 400 ml milk (soya milk or whichever you like) Plant based double cream Method: Place the broccoli in a heat proof dish into the microwave and cook for two minutes. Put to one side.   In a large saucepan, melt 20g of the butter on a low heat and cook the mushrooms for five minutes until softened. Remove the mushrooms from the pan and set aside.   In the now empty pan, add 50g of butter and melt on a low heat. Add the plain flour and cook, beating the mixture all the time until it is well combined.    Slowly add the milk, beating the mixture between pours to make it smooth.   Add the cream until the roux is smooth