Recipes for the office – Veggie version!

Student Journo (23 October 2015)

You know the feeling. Press day’s lasted longer than anyone expected. You’re frazzled, you’re sleepy – and quite frankly, you’re hungry.

The Domino’s menu pinned to the wall starts to give you the wink and nudge. The temptation to nip down to the union bar for greasy chips is unbearable. You wonder if you can justify eating your second KitKat Chunky of the day.

Then you remember: you came prepared for this! Tucked away in the union’s communal fridge is a tub of veggie-friendly goodness you cooked up at the weekend and defrosted this morning.

Prepare to be the enemy of all your co-eds as you saunter off to the kitchen, microwave rice in one hand and fork in the other. Even the carnivores of the press team will be shooting looks of envy across the office.

And what’s on the menu? Well, it could be one of these:

Sweet potato, chickpea and spinach curry (Serves 2)

You’ll need: 1 can of chickpeas, 1 sweet potato, 1 onion, a few handfuls of spinach or frozen spinach balls plus whatever other veg you fancy, 1 vegetable stock cube, 1 heaped tablespoon of curry powder and a few other spices – cumin and ginger work well, while chilli powder gives the curry a bit of a kick.

What to do:

  1. Chop the sweet potato into chunks, then either boil for 5 minutes in a saucepan or stick it in a bowl with a little water, cover and microwave for 2-3 minutes.
  2. Dice your onion, heat some oil in a frying pan and fry until soft.
  3. Add the sweet potato, plus any other hard veg (e.g., carrots, courgette or broccoli). Fry for another 5 minutes or so.
  4. Boil the kettle and make up around 300ml of vegetable stock. Add a quarter of the liquid to the mix straightaway.
  5. Add the chickpeas and spinach, plus your curry powder and other spices.
  6. Boil uncovered, stirring frequently and gradually adding the rest of the stock, until the veg is soft and your stock mix has thickened to a tasty sauce.
  7. Divide into tubs and leave to cool.


  • Mix things up a bit by using squash, carrot or swede instead of sweet potato.
  • For a creamier sauce, add a spoonful of Philadelphia or another soft cheese.

Quorn chilli (serves 2)

You’ll need: 1 onion, 1 can of kidney beans, 1 carton of chopped tomatoes, 150g Quorn mince, 1 vegetable stock cube, chilli powder, and any veg you fancy.

What to do:

  1. Dice your onion and fry until soft.
  2. Dice the other veg, and add to the frying pan. Fry for around 5 minutes.
  3. Add your Quorn mince, and fry for another couple of minutes.
  4. Pour in the chopped tomatoes and kidney beans, and stir well. Crumble your stock cube into the mix and add as much chilli powder as you dare.
  5. Keep at a bubbling heat, stirring frequently, until it stops looking like soup and starts looking like chilli.
  6. Divide into tubs and leave to cool

Tip: If you fancy living up to the student stereotype, swap the kidney beans for good old-fashioned baked beans

Quorn sausage and bean surprise (Serves 2)

You’ll need: 1 onion, 1 can of baked beans, 4 Quorn sausages, 1 carton of chopped tomatoes, and any veg you fancy.

You’ll also want: Something to add a bit of flavour. Mixed herbs are good, or you could turn the surprise up a notch with that trusty chilli powder.

What to do:

  1. Preheat the oven and cook the sausages for around 15 minutes.
  2. Dice your onion and fry until soft.
  3. Chop up your other veg and add to the pan, then fry for 5-10 minutes.
  4. Add the chopped tomatoes, baked beans and herbs or spices, and keep at a bubbling heat, stirring lots.
  5. When your sausages are cooked, chop them into pieces and add to the pan.
  6. Keep heating the mix until it all looks decidedly stew-like.
  7. Divide into tubs and leave to cool.

>>View original Student Journo post>>


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