On November 1st every year World Vegan Day opens World Vegan Month, commemorating the founding of The Vegan Society in November 1944.
After turning the clocks back at the weekend, dark evenings have really set in. Here is a perfect store-cupboard recipe for chilly November nights. It’s so simple, and goes wonderfully with salad or chips!
50g pine nuts
425g tin beans (eg white butter beans or cannellini)
1 small red onion, finely chopped
2tbsp (sundried) tomato paste
85g fresh wholemeal breadcrumbs
1 tsp dried thyme or mixed herbs
Salt and freshly ground black pepper
sunflower oil for frying
Toast pine nuts for 2-3 minutes in a frying pan over a medium heat.
Mash beans well in a large bowl. Add pine nuts, onion, tomato paste, HALF the breadcrumbs and the thyme. Season and gently mix thoroughly.
With slightly wet hands, form into 8 sausage shapes. Coat with remaining breadcrumbs.
Cover and chill for at least 30 mins…. a couple of hours is even better.
Fry until golden.
By the way, it’s a bank holiday here in Bavaria (again!): All Saints’ Day.