When you’re really busy I’ve found the old freezer favourite, bean burgers, can make a really nice veggie or vegan supper with just a few additions. It’s great if you need half an hour to do something when you get in after work as all these things can all be left cooking together for 30 mins. This is also pretty healthy, the bean burgers we get from the supermarket are only ~240 calories each!
I bung the bean burgers in the oven at around 200C, alongside another roasting tray with some sliced onion (use half a red onion for this, and save half for the potato salad below) and a sliced red pepper, coated with a little olive oil and covered with foil, this is more a more energy-efficient way to cook than frying the onions as the oven is on already- and it takes less effort.
At the same time I boil some whole small new potatoes (no need to chop) for half an hour on the hob (maybe set these boiling just before you put the burgers in).
In a mixing bowl, I combine some light mayo (you could use vegan mayo if you’re so inclined) and a little olive oil and black pepper.
Chill out while everything cooks for 30 minutes, then drain the potatoes, and add them to the mayo/onion mix and break them up a little with a fork. Assemble the burgers with the roasted pepper and onion on top (bun optional), add a few slices of avocado, and put the potato salad on the side along with some green salad.
Voila! A weeknight feast. I have the low(er) carb version above, and James partakes of the supersize option below.