🍏 INSPIRE Interns share their fav veggie recipes for Meat Free Monday
For day one of Go Green Week INSPIRE Interns wanted to share their favourite vegan and veggie recipes to encourage you to ditch the animal products. Check out their seasonal and student friendly menus below.
Make sure to let us know if you try any of these out @UWTSDUnion.
Spring
Starter: Japanese-style Shredded Vegetable Pancakes
Main: Sagg Aloo
Dessert: Rhubarb Crumble
Summer
Starter: Courgette & Caramelised Red Onion Tart
Main: Summer Skewers
Dessert: Mini No-bake Strawberry Cheesecake
Autumn
Starter: Welsh Rarebit
Main: Veg Fajita Lasagne
Dessert: Pumpkin Pie
Winter
Starter: Carrot & Coriander Soup
Main: Veggie Cottage Pie
Dessert: Vegan Apple Crumble
Did you know?
Going meat-free for one day a week can be beneficial for your health and the environment.
- On average, you use 2 ½ times fewer carbon emissions for each vegetarian meal consumed.
- 1kg of beef requires 40 times more water to produce when compared to vegetables.
- Animal agriculture is responsible for 70% of the worlds freshwater use!
#UWTSDINSPIRE #UWTSDGreen
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