It’s January - and if a month of parties, mince pies and copious amounts of turkey have led you to a post-Christmas diet, you’re not alone. But, not all hope is lost, as according to Joe Wicks you don’t need to cut out the comfort food you love.
To prove it, Joe's here with his healthy vegetarian alternatives to everyone’s (unhealthy) favourites - his ultimate veggie burger and cauliflower macaroni cheese.
Handful of gherkins, sliced in half, to serve - optional
Tip the cashew into a dry, very large frying pan and toast over a medium heat until lightly browned and smelling nutty
Put the pan back on the heat and pour in 1 tablespoon of the olive oil. Chuck in the onion, mushrooms and garlic along with some salt and pepper. Cook for 10 minutes until everything is soft and all the water from the mushrooms has evaporated. Add the mixed grains to the pan and use the back of your spoon to break up the pieces. Stir well to combine, then take off the heat.
Tip half of this mushroom mixture into a food processor along with all of the cashew nuts and the kidney beans. Blitz until smooth.
Scrape into a large bowl and add the remaining whole mushroom mix, Marmite, smoked paprika, egg yolk and half of the grated cheese. Beat well with a wooden spoon until everything is completely combined, then season with a generous amount of salt and pepper.
Wipe out the frying pan. Pour in the remaining olive oil and place over a medium heat
Shape the burgers into four patties and cook for a couple of minutes until browned and crisp. Carefully flip over and cook on the other side for 2 minutes. Place a pile of the remaining cheese over the burgers. Put a lid on the pan and cook for 1 minute or so until melted.
*Be careful when flipping over the burgers as they are a little soft - but no one likes a dry, stodgy veggie burger!
Toast your burger buns, and drizzle with some ketchup/mayo and mustard
Stack in the burger and top with the lettuce and some gherkins, if using
Make ahead: Keep the burger patties in the fridge for up to 2 days.
Freeze Ahead: Freeze the burger patties in a single layer on a baking sheet, then when frozen, transfer to an airtight container. Keep for up to 1 month.
Cauliflower mac 'n' cheese
50g cashew nuts
½ small head of cauliflower, florets only
2 tbsp olive oil
1 tsp smoked paprika
Salt and black pepper
½ tsp Dijon mustard
1 small clove of garlic, peeled
Big pinch of ground turmeric
1 - 2 tbsp nutritional yeast (depending on how ‘cheesy’ you like it)
1- Preheat your grill to maximum and bring a kettle of water to the boil.
2- Tip the cashews into a blender and pour 150ml boiling water over the top. Leave to soak for 5 minutes. Pour the rest of the boiling water into a pan for the pasta.
3- Put the cauliflower florets onto a flat roasting sheet and mix with 1 tbsp of the olive oil, ½ tsp smoked paprika and a good pinch of salt and pepper. Whack under the grill for 15 minutes, turning halfway.
4- While the cauliflower is cooking, salt the water in the pan then drop in the macaroni. Cook for 1 minute less than the packet instructions.
5- To make your vegan cheese sauce, come back to your cashews. Add the remaining olive oil, paprika, mustard, turmeric and nutritional yeast to the blender. Blitz the sauce until smooth and season to taste. Don’t worry if it looks runny at this point because it will thicken as it hits the pasta.
6- Drain the pasta and put it back in the saucepan. Mix through the grilled cauliflower and the vegan cheese sauce, then put back on the hob for 1 minute to heat through. Spoon into a bowl and crack over some more black pepper to serve.