How do I add texture to vegan pulse, pasta and rice dishes so my non-vegan family can’t complain it’s just mush? Signe, Brighton“It’s all about a drizzle, a dollop and a crunch,” says Bettina Campolucci-Bordi, author of Celebrate: Plant-Based Recipes for Every Occasion. Another tactic for avoiding the mush factor is to consider how you chop your veg. Finally, when all routes point to pasta, Shaun McAnuff is partial to a “creamy, crunchy” vegan mac and cheese. He caramelises onion, garlic and chilli, mixes that with cooked pasta and vegan “cheese” sauce, and seasons.

Source: The Guardian January 04, 2022 16:03 UTC