When I was at the Yorkshire Vegan Fair a couple of weeks ago, amidst all the wonderful food and people I came across another horrifying vegan. The Teatime Collective, a vegan cafe in Manchester, had a stall there selling burgers, cakes and hot drinks and the embarrassing vegan ahead of me in the queue enjoyed this exchange:
MARKET LADY: What can I get you?
EMBARRASSING VEGAN: What kind of burgers do you have?
ML: Sweet potato and chickpea…
ML: Mushroom and sun-dried tomato…
ML: Or BBQ soya burger.
ML: That’s it.
EV: Oh. Don’t you have a veggie burger?
ML: …Yes, all the ones I just said are veggie burgers.
EV: No, I mean a traditional one.
EV: Nevermind, what other hot food do you have?
ML: “Cheese” and onion pies, or “chicken” curry pasties.
EV: Oh. Just a cup of tea then.
Argh! Surely the variety of goods on offer for vegans should be applauded, not criticised?! Anyone who complains at a vegan festival should take a long, hard look at themselves. I for one am delighted that I get a choice of 3 exciting (and delicious – the mushroom one was not too shabby for me) burgers, rather than a drab, dry affair. This dish is another example of how simple and tasty vegan fare can be. Simply delicious.
Smoky Inca Stew
Serves 6, from Isa Does It
1 tbsp olive oil
1 onion, diced
3 garlic cloves, crushed
1 tsp each ground coriander, smoked paprika and chilli powder
3/4 cup red quinoa
3 cups vegetable stock
4-5 sweet potatoes, peeled and chopped into chunks
1.5 cups frozen sweetcorn
1 can plum tomatoes
1 can black beans, drained and rinsed
handful coriander leaves, chopped
1. Heat the oil in a large pan and fry the onion for about 5 minutes.
2. Add the garlic, spices and a generous pinch of salt and fry for another minute.
3. Add the quinoa and stock and simmer for about 7 minutes until the grains are tender.
4. Add the sweet potatoes, cover and simmer for a further 10 minutes.
5. Finally, add the corn, tomatoes, black beans and coriander and simmer for a further 7 minutes. Season and serve.