“Supporting National Vegetarian Week feels like a perfect fit for Suma. We’ve been proudly vegetarian since we started back in the 1970s, and nearly 50 years on, we’re still passionate about food that’s vibrant, creative and, above all, full of flavour. Being vegetarian has always been part of who we are, so we’re delighted to support a week that celebrates all the brilliant things plant-based food can bring to the table.”
Sophie Ziegler-Jones, Suma Member
If you don’t know Suma already, we’re a little bit different. We’ve been stocking kitchens with delicious and responsibly sourced vegetarian and vegan ingredients since 1977. We sell over 1000 own brand products, all of them ethical, organic, and natural, and many are fair-trade and free-from. That’s pretty cool. But what’s incredible is we’re a worker-owned co-op where everyone runs the business. There are no bosses or shareholders. The 200 plus members of Suma set the direction of our business regardless of their role. Everyone – and I mean everyone – gets paid exactly the same wage.
SLOW ROASTED SQUASH, TOMATO & BORLOTTI BEANS
A deliciously simple, all-in-one vegan dinner or side.
Prep – 15 mins
Cook – 1 Hour, 15 mins
Serves 2 as a main, 4 as a side
Ingredients
- 1x tin Suma Organic Borlotti Beans
- 400g medium sized tomatoes, halved
- 600g seasonal squash, skin on, cut into wedges
- 5 garlic cloves, crushed
- 1 tsp sea salt
- 6 tbsp extra virgin olive oil
- 150ml good quality white wine
- a bunch of sage leaves
Method
- Pre-heat the oven to 200C
(180C fan). - Pour the entire contents of the can of beans into a roasting dish, approximately 25cm x 35cm.
- Add in all the other ingredients,
mixing with your hands. - Distribute evenly throughout
the tray ensuring the beans are
covered with liquid. - Roast in the oven for an hour.
- The squash and tomato should
be well roasted and starting to
to the oven for a further 10-15
minutes. - Remove from the oven and
serve direct from the dish. - Crusty fresh bread makes a
great accompaniment.
Meet some of our amazing supporters
Mary McCartney
Everybody has a different reason for being vegetarian, and for me if I had to pick one thing, it would be for the animals. Image credit: @grace.guppy
Meera Sodha – Food Writer and Chef
National Vegetarian week is the perfect week to put delicious vegetables at the centre of the table.
Anna Jones – cook/writer/best-selling author
National Vegetarian Week encourages us, for just one week, to put a spotlight on delicious vegetable-centred meals. We all know we should be eating more vegetables and less meat, fish and dairy, for both our bodies and the planet and now is the time.
Follow us on social