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16 de jul. de 2015 · Hurrah - it's BBQ season! Mary McCartney shows us how it's done vegetarian-style with these phenomenal black bean burgers. Hearty, healthy and ready in minut...
Step 1. Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots and celery, and sauté until barely tender, about 5 minutes. Add beans and garlic and stir for 2 minutes.
Cook gently for 10–15 minutes, stirring occasionally, until the onions are soft and caramelised. To serve, spread a layer of vegan mayonnaise on the inside of a hot dog bun and lay over a few ...
400g tin black beans or kidney beans, drained; 2 tablespoons light olive oil, or 30g plant butter; 1 medium red onion, finely chopped 140g mushrooms, finely chopped
22 de nov. de 2022 · Inspired by her mother’s recipes, McCartney has whipped up creative, comforting, uncomplicated, and delicious meals that will encourage home cooks to think vegetarian. They range from savory Asparagus Summer Tart and a no-meat Shepherd’s Pie to family favorites, including Lemon Drizzle Cake and Arty’s Chocolate Chip Cookies.
13 de dic. de 2023 · For the vanilla custard (makes 1 litre): Add the milk, sugar, vanilla extract and turmeric to a medium/large saucepan and heat slowly. Once hot, pour in the cornflour mixture and bring to a gentle bubbling simmer. Cook for about five minutes, stirring continuously, until the custard is thick enough to coat the back of the spoon.
Mix together the cornflour with 1 tablespoon of water in a small bowl. Add the cornflour mixture, Dijon mustard and plant-based cream to the sauce. Cook for a couple of minutes longer, or until ...
