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Media release 

Love food?

Then you’re going to love National Vegetarian Week 2018!

26 February 2018

 

Loaded tortilla pan overhead

 

 

National Vegetarian Week 2018 (14-20 May) is all about eating delicious and exciting veggie food. If you are looking for a tasty way to join in, head to the website for loads of mouth‑watering recipes like this sumptuous Loaded Mexican Tortilla Pan! Visit www.nationalvegetarianweek.org to sign up for newsletters which are jam packed with fantastic foodie delights, helpful information and competitions during the week!

 

Loaded Mexican Tortilla Pan

This one-pan layered dish is super-quick to prepare. Satisfying comfort food with all the best toppings!

Ingredients:

Serves 4

Vegetable sauce:

1 ½ tbsp olive oil

1 onion, peeled and diced

1 carrot, peeled and diced

2 cloves garlic, peeled and crushed

1 yellow pepper, chopped into chunks

1 courgette, chopped into chunks

1 tsp cumin

½ tsp cinnamon

1 tsp ground coriander

1 red or green chilli, chopped

2 x 400g tins of good-quality chopped tomatoes

1 x 400g tin of kidney beans or mixed beans, drained and rinsed

1 tsp honey

Pinch of salt and pepper

Cheese sauce:

25g of vegetarian Cheddar cheese, grated

4 tbsp double cream

Pinch of salt and pepper

3 tbsp soured cream

You will also need:

2 flour tortillas

100g of mixed vegetarian Cheddar cheese and vegetarian Red Leicester cheese, grated

To serve:

1 ripe avocado, de-stoned, scooped out and sliced

½ small red onion, peeled and thinly sliced

1 fresh red chilli, sliced

Small bunch fresh coriander, roughly chopped

 

 

 Loaded tortilla pan slice

 

 

Method:

  1. In a large frying pan, heat up the oil over a medium heat and add in the onion and carrot. Cook for 5 minutes until the onions start to soften.
  2. Add in the garlic, yellow pepper and courgette. Stir and cook for 2 minutes, then add the cumin, cinnamon, ground coriander and chilli. Stir and cook for another minute, then stir in the tinned tomatoes, kidney or mixed beans, honey, salt and pepper. Bring to the boil and allow to simmer for 10 minutes, whilst you mix your cheese sauce.
  3. In a bowl, mix the 25g cheese, double cream, salt, pepper and soured cream. This is your cheese sauce – it will be a thick, spreadable consistency.
  4. Now it's time to layer up. Spoon out half of your vegetable sauce from the pan, into a bowl, and flatten out the remaining sauce in the pan. Place one tortilla on top of the sauce in the pan, then spread half of the cheese sauce on top of the tortilla. Top with the remaining vegetable sauce from the bowl. Then place your second tortilla on top, followed by the rest of the cheese sauce.
  5. Sprinkle on the 100g mixed cheese and place the pan on a medium-to-high heat for a minute until the sauce starts to bubble.
  6. Place the pan under a grill for a couple of minutes until the cheese is melted.
  7. Serve from the pan, topped with avocado, red onion, the sliced chilli and fresh coriander.

      

Note: If you’re looking to lower the fat levels of this recipe, use reduced fat cheddar cheese and reduced fat soured cream.

© Kitchen Sanctuary in partnership with the Vegetarian Society

 

How anyone can get involved in National Vegetarian Week 2018:

  • Organise a vegetarian event, sharing food, knowledge or ideas (you may be eligible for a grant).
  • Have a bring-and-share lunch with friends, colleagues or family members. Everyone can bring a veggie dish to enjoy.
  • Ask your school / university / office / local library to display the NVW posters.
  • Visit your local shops and ask them to display one of the National Vegetarian Week posters, or give them a stack of flyers for their customers.
  • Share your favourite vegetarian recipes on social media (don’t forget to use #NationalVegetarianWeek)

 

If you’re already veggie, you can still sign up for some great recipes and competitions, and additionally there’ll be a few short and sweet actions for you to take part in during the week.

All things veggie and plant-based are very much on trend at the moment, and this year will see a first for the Vegetarian Society: the launch of a London Underground poster campaign. The campaign will run for two weeks and will showcase meat-free products and brands to millions of people all over the capital - and everyone can take part.

The Vegetarian Society is a charity that is passionate about veggie food! They want everyone to know how varied and delicious vegetarian dishes are – and how easy it is to enjoy a veggie lifestyle.

Ends

Notes to editors:

•For info, images, or interviews please contact su@vegsoc.org  or call 0161 925 2012

•National Vegetarian Week 2017 saw events happening across the country. There was a school sandwich competition, a film about veggie BBQs, urban community chefs rustled up veggie food to share, hundreds of elderly people received special home-made snack boxes featuring baked treats made and distributed by 16 to 25 year old volunteers. These were just some of the 100+ events put on by community groups, schools, universities, colleges, Brownies, individuals and others – all of which were awarded grants to help their communities get stuck in to National Vegetarian Week. The grants awarded by the Vegetarian Society ranged from £30 to £2,000, helping to make possible both large-scale and smaller more intimate National Vegetarian Week celebrations happen all across the UK.

 

 

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Parkdale, Dunham Road, Altrincham WA14 4QG
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The Vegetarian Society of the United Kingdom Limited, Parkdale, Dunham Road, Altrincham WA14 4QG
Registered Charity No. 259358, Registered Company No. 959115 (England and Wales)

Fundraising Regulations