Vegan recipes

Potato Roti Curry

 

Ingredients

 

1 1/4 teaspoons salt

2 teaspoons ground cumin

1 1/2 teaspoons ground turmeric

1 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon crushed red pepper

1 tablespoon canola oil

1 1/2 cups chopped onion

4 garlic cloves, minced

4 cups (1-inch) cubed peeled Yukon gold potato (about 1 1/2 pounds)

3 cups (1-inch) cubed peeled acorn squash (about 3/4 pound)

1 cup chopped red bell pepper

2 cups water

1/2 cup light coconut milk

1/2 cup chopped fresh cilantro

 

 

 

Preparation

Combine first 6 ingredients; set aside.
Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly. Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly. Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Sprinkle with cilantro.

 

 

 

 

 

Moroccan Flatbreads

 

 

Ingredients

1/2 teaspoon dry yeast

3/4 cup plus 1 tablespoon warm water (100° to 110°)

9 ounces all-purpose flour (about 2 cups)

3/4 teaspoon sea salt

Cooking spray

2 cups chopped onion

1/2 cup finely chopped fresh flat-leaf parsley

2 tablespoons extra-virgin olive oil

2 teaspoons paprika

1 teaspoon ground cumin

1/2 teaspoon sea salt

1/4 teaspoon crushed red pepper

1 teaspoon canola oil, divided

 

 

Preparation

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and 3/4 teaspoon salt to yeast mixture; stir with a wooden spoon until smooth. Turn dough out onto a lightly floured surface; knead 3 minutes. Shape dough into a ball; invert bowl over the dough, and let stand for 15 minutes. Uncover; knead dough 3 minutes. Divide dough into 8 equal portions, shaping each into a ball; lightly coat with cooking spray. Cover with plastic wrap; let stand for 30 minutes.

2. Combine onion and next 6 ingredients (through pepper) in a bowl.

3. Working with one dough portion at a time (cover remaining dough to prevent drying), carefully flatten each portion into a 6 1/2-inch circle (dough will be delicate). Spoon 2 tablespoons onion mixture in center of dough. Fold sides of dough over filling (see "Foolproof Flatbreads," below). Fold one short side under dough. Fold other short side over dough. Gently press square of dough to seal. Repeat procedure with remaining dough portions and onion mixture.

4. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 4 flatbreads to pan; cook for 2 minutes on each side or until crisp and golden. Transfer flatbreads to a parchment paper-lined platter. Repeat procedure with remaining 1/2 teaspoon oil and 4 flatbreads. Serve immediately.

Foolproof flatbreads. Homemade breads are at the heart of Moroccan cuisine and culture: Used as serving utensils to scoop up food at meals, they're also a symbol of hospitality since bread is shared with guests. Carry on the Mediterranean tradition by welcoming diners to your table with Moroccan Flatbreads, substantial enough for an entrée or as a partner for soup or salad. Add cheese or herbs to vary the filling. Follow these steps for working with the dough and shaping the breads.

1. Lightly spray your hands with cooking spray, if needed, to avoid tearing the dough. Carefully flatten each dough portion to a 6 1/2-inch round; the dough will be delicate and very thin at this point.

2. Fold the dough to make a square package: Fold 2 opposite sides over filling; then fold one short side over dough and one short side under dough. Lightly press the square to seal.

3. Because the dough is tender and thin, it crisps and browns nicely when heated. Carefully turn flatbreads over when golden and slightly crisp on bottom

 

 

 

 

 

 

Five-Grain Cereal with Apricots, Apples, and Bananas

 

 

Ingredients

 

1/3 cup flaxseed

1 1/4 cups steel-cut (Irish) oats

2/3 cup dried apricots, coarsely chopped

2/3 cup dried apple, coarsely chopped

2/3 cup dried banana chips

1/2 cup cracked wheat

1/2 cup uncooked regular grits

1/2 cup oat bran

1/3 cup wheat bran

3/4 teaspoon salt

13 1/2 cups water

 

 

Preparation

Place flaxseed in a spice or coffee grinder; process until coarsely ground. Combine flaxseed, oats, and remaining ingredients except water in a large bowl, stirring well to combine.

Bring water to a boil in a large saucepan. Add cereal; cover, reduce heat, and simmer 15 minutes, stirring occasionally. Uncover and cook 2 minutes or until thick, stirring constantly. Serve immediately.

 

 

 

Bulgur with Dried Cranberries

 

 

Ingredients

1 cup coarse-ground bulgur

2 cups (1/4-inch) cubed peeled English cucumber

1 cup dried cranberries

1/3 cup thinly sliced green onion

1 cup finely chopped fresh flat-leaf parsley

1 teaspoon grated lemon rind

1/3 cup fresh lemon juice

1/3 cup extra-virgin olive oil

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

 

 

Preparation

1. Place bulgur in a large bowl; cover with 2 cups boiling water. Cover; let stand 30 minutes or until liquid is absorbed. Fluff with a fork. Add cucumber and remaining ingredients; toss gently to combine.

 

 

 

 

One-pot mushroom & potato curry

 

 

Ingredients

• 1 tbsp. oil
• 1 onion, roughly chopped
• 1 large potato, chopped into small chunks
• 1 aubergine, trimmed and chopped into chunks
• 250g button mushrooms
• 2-4 tbsp. curry paste (depending on how hot you like it)
• 150ml vegetable stock
• 400ml can reduced-fat coconut milk
• chopped coriander, to serve

 

 

Method

1. Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 min until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more min.
2. Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 min or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

 

 

 

Vegan tomato & mushroom pancakes

 

 

Ingredients

• 140g white self-raising flour
• 1 tsp soya flour
• 400ml soya milk
• vegetable oil, for frying

For the topping

• 2 tbsp. vegetable oil
• 250g button mushrooms
• 250g cherry tomatoes, halved
• 2 tbsp. soya cream or soya milk
• large handful pine nuts
• snipped chives, to serve

 

 

Method

1. Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter.
2. Heat a little oil in a medium non-stick frying pan until very hot. Pour about 3 tbsp. of the batter into the pan and cook over a medium heat until bubbles appear on the surface of the pancake. Flip the pancake over with a palette knife and cook the other side until golden brown. Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8.
3. For the topping, heat the oil in a frying pan. Cook the mushrooms until tender, add the tomatoes and cook for a couple of min. Pour in the soya cream or milk and pine nuts, then gently cook until combined. Divide the pancakes between 2 plates, then spoon over the tomatoes and mushrooms. Scatter with chives.

 

 

 

Pumpkin curry with chickpeas

 

 

 

Ingredients

• 1 tbsp. sunflower oil
• 3 tbsp. Thai yellow curry paste, or vegetarian alternative
• 2 onion, finely chopped
• 3 large stalks lemongrass, bashed with the back of a knife
• 6 cardamom pod
• 1 tbsp. mustard seed
• 1 piece pumpkin or a small squash (about 1kg)
• 250ml vegetable stock
• 400ml can reduced-fat coconut milk
• 400g can chickpea, drained and rinsed
• 2 lime
• large handful mint leaves
• naan bread, to serve

 

 

Method

1. Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 min until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 min until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
2. Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.

 

 

 

 

Squash & barley salad with balsamic vinaigrette

 

 

Ingredients

• 1 butternut squash, peeled and cut into long pieces
• 1 tbsp. olive oil
• 250g pearl barley
• 300g Tender stem broccoli, cut into medium-size pieces
• 100g Sun Blush tomato, sliced
• 1 small red onion, diced
• 2 tbsp. pumpkin seed
• 1 tbsp. small capers, rinsed
• 15 black olive, pitted
• 20g pack basil, chopped

For the dressing

• 5 tbsp. balsamic vinegar
• 6 tbsp. extra-virgin olive oil
• 1 tbsp. Dijon mustard
• 1 garlic clove, finely chopped

 

 

Method

1. Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 min. Meanwhile, boil the barley for about 25 min in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.
2. Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.

 

 

 

Roast summer vegetables & chickpeas

 

 

 

Ingredients

• 3 courgette, thickly sliced
• 1 aubergine, cut into thick fingers
• 3 garlic clove, chopped
• 2 red pepper, deseeded and chopped into chunks
• 2 large baking potato, peeled and cut into bite-size chunks
• 1 onion, chopped
• 1 tbsp. coriander seeds
• 4 tbsp. olive oil
• 400g/14oz can chopped tomatoes
• 400g/14oz can chickpeas, rinsed and drained
• small bunch coriander, roughly chopped

 

Method

1. Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Spread everything out to a single layer, then roast for 45 min, tossing once or twice until the vegetables are roasted and brown round the edges.
2. Place the tin on a low heat, then add the tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with olive oil, then scatter over the coriander. Serve from the tin or pile into a serving dish. Eat with hunks of bread.

 

 

 

Crispy new potato bake

 

 

 

Ingredients

• 1kg Jersey Royal potatoes
• handful small capers
• 2 handfuls stoned black olives
• 1 tbsp. thyme leaves
• small bunch rosemary, broken into sprigs
• 6 tbsp. extra-virgin olive oil
• 1 tbsp. white wine vinegar

 

 

Method

1. Heat oven to 240C/220C fan/gas 9. Boil the potatoes until the softer side of cooked, about 12 min. Drain, slice in half, then tip into a bowl. Tip the capers, olives and herbs on top of the potatoes, then add most of the oil and a little seasoning. Stir together, lightly crushing the potatoes.
2. Line a medium Swiss roll-type tin with baking parchment, leaving some hanging over the sides. Tip the potatoes into the tin and flatten down. Mix the vinegar and remaining oil, drizzle over the potatoes, then bake for 40 min until golden.

 

 

 

Grilled Mediterranean veg with bean mash

 

 

Ingredients

• 1 red pepper, deseeded and quartered
• 1 aubergine, sliced lengthways
• 2 courgette, sliced lengthways
• 2 tbsp. olive oil

For the mash

• 410g can haricot bean, rinsed
• 1 garlic clove, crushed
• 100ml vegetable stock
• 1 tbsp. chopped coriander
• lemon wedges, to serve

 

 

Method

1. Heat the grill. Arrange the vegetables over a grill pan and brush lightly with oil. Grill until lightly browned, turn them over, brush again with oil, then grill until tender.
2. Meanwhile, put the beans in a small pan with the garlic and stock. Bring to the boil, then simmer, uncovered, for 10 min. Mash roughly with a potato masher, adding a little water or more stock if the mash seems too dry. Divide the veg and mash between 2 plates, drizzle over any leftover oil and sprinkle with black pepper and coriander. Add a lemon wedge to each plate and serve

 

 

 

 

Minty pea & potato soup

 

 

Ingredients

• 2 tsp vegetable oil
• 1 onion, chopped
• 800g potato, peeled and cut into small chunks
• 1l vegetable stock
• 350g frozen pea
• handful mint, chopped

 

Method

1. Heat the oil in a large saucepan, then fry the onion for 5 min until softened. Add the potatoes and stock, then bring to the boil. Cover and simmer for 10-15 min until tender, adding the peas 2 min before the end of the cooking time.
2. Use a slotted spoon to remove a quarter of the vegetables from the pan and set aside. Blend the remaining vegetables and stock in a food processor or using a hand blender until smooth, then stir through the reserved veg, chopped mint and some seasoning. Serve with bread on the side

 

 

 

 

Vegetarian club

 

 

Ingredients

• 3 slices granary bread
• 1 large handful watercress
• 1 carrot, peeled and coarsely grated
• small squeeze lemon juice
• 1 tbsp. olive oil
• 2 dessertspoons reduced-fat humus
• 2 tomato, thickly sliced

 

Method

1. Toast the bread. meanwhile mix the watercress, carrot, lemon juice and olive oil together. In a small bowl spread the humus over each slice of toast. Top 1 slice with the watercress and carrot salad, sandwich with another slice of toast and top with the tomato. Lay the final slice of bread, humus side down, then press down and eat as is or cut the sandwich into quarters

 

 

 

Falafel burgers

 

 

 

Ingredients

• 400g can chickpea, rinsed and drained
• garlic clove, chopped
• handful of flat-leaf parsley or curly parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1⁄2 tsp harissa paste or chilli powder
• 2 tbsp. plain flour
• 2 tbsp. sunflower oil
• toasted pitta bread
• 200g tub tomato salsa, to serve
• green salad, to serve
• 1 small red onion, roughly chopped

 

Method

1. Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
2. Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 min on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.

 

 

 

 

Vegetable tagine with chickpeas & raisins

Ingredients

• 2 tbsp. olive oil
• 2 onion, chopped
• ½ tsp each ground cinnamon, coriander and cumin
• 2 large courgette, cut into chunks
• 2 chopped tomato
• 400g can chickpea, rinsed and drained
• 4 tbsp. raisin
• 425ml vegetable stock
• 300g frozen pea
• chopped coriander, to serve

 

Method

1. Heat the oil in a pan, then fry the onions for 5 min until soft. Stir in the spices. Add the courgettes, tomatoes, chickpeas, raisins and stock, then bring to the boil. Cover and simmer for 10 min. Stir in the peas and cook for 5 min more. Sprinkle with coriander, to serve

 

 

Smoky butter beans & greens

 

 

Ingredients

• 200g brown rice
• 3 tbsp. extra virgin rapeseed or olive oil
• 200g spring greens or chard (trimmed weight), washed and roughly chopped
• 3 garlic cloves, finely sliced
• 400g can butter beans, rinsed and drained
• ½ tsp cumin seed
• 1 tsp smoked paprika
• natural yogurt, to serve (optional)

 

 

Method

1. Rinse the rice in cold running water until it runs clear. Bring a large pan of water to the boil, cook the rice for 20-25 min, then drain.
2. Place a wide, lidded pan over a medium heat with 2 tbsp. oil. Add the greens, salt and pepper and cook, with the lid on, stirring frequently, until the greens are lightly steamed and wilted, about 4-5 min. Add the garlic and cook until fragrant, then add the butter beans and cook, stirring, until heated through. Add the remaining oil, then the cumin seeds and smoked paprika. Stir until evenly combined and serve over the cooked rice with a dollop of yogurt, if you like

 

 

 

 

 

Squash & coconut curry

 

 

Ingredients

• 2 tbsp. Madras curry paste
• 1 large butternut squash (600g/1lb 5oz peeled weight), chopped into medium size chunks
• 1 red pepper, halved, deseeded and roughly chopped into chunks
• 400g can reduced-fat coconut milk
• small bunch coriander, roughly chopped

 

 

Method

1. Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste.
2. Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 min or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.

 

 

 

 

 

Courgette & lemon linguine

 

 

 

Ingredients

• 400g linguine
• 3 courgette, coarsely grated
• 3 tbsp. olive oil, plus extra to drizzle
• 1 garlic clove, finely chopped
• zest 1 unwaxed lemon
• large pinch crushed chillies
• handful basil leaves, torn

 

 

Method

1. Cook the linguine following the pack instructions, then drain quickly so some cooking water is still clinging to the strands.
2. Tip back into the cooking pan with the grated courgettes, olive oil, garlic, lemon zest, chillies and most of the basil. Season generously, then use tongs to toss everything together. Scatter with remaining basil leaves and add an extra drizzle of oil, if you like.

 

 

 

 

 

Crunchy chickpea salad

 

 

Ingredients

For the salad

• 200g bulghar wheat
• 50g pine nut
• 1 leek, finely diced
• 3 tbsp. extra-virgin olive oil
• juice of 2 lemon
• 50g raisin
• 400g can chickpea, drained
• 4 tbsp. chopped fresh herb such as parsley, coriander

To serve

• iceberg lettuce leaves
• strips of red pepper
• radish
• celery sticks

 

Method

1. Cook the bulghar wheat according to packet instructions. Allow to cool. Lightly toast the pine nuts in a non-stick pan over a low heat, until golden.
2. Put all the salad ingredients into a bowl and toss together well. Taste and adjust the seasoning if necessary. Serve piled on to plates or into bowls with iceberg lettuce, radishes, red pepper and celery

 

 

 

 

Butter bean & tomato salad

 

 

 

Ingredients

• 420g can butter beans, drained and rinsed
• 500g cherry tomato, quartered
• 2 small green or yellow courgette (about 300g/10oz in total), chopped into small dice
• 1 small red onion, chopped
• 15-20g pack fresh coriander, chopped
• 2 tbsp. lemon juice
• 3 tbsp. olive oil
• 1 tsp ground cumin

 

 

Method

1. Tip all the ingredients into a bowl with some salt and pepper and mix well. Cover and leave at room temperature until ready to serve. This salad can happily be made the day before and chilled.
2. On the day, bring the salad to room temperature and give it a good stir before serving.

 

 

 

 

 

Poached pears in spiced red wine

 

 

Ingredients

• 1 vanilla pod
• 1 bottle red wine
• 225g caster sugar
• 1 cinnamon stick, halved
• fresh thyme sprig, plus sprigs to serve
• 6 pear, peeled, but kept whole with stalk intact

 

 

Method

1. Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
2. Poach the pears, covered, for 20-30 min, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears – they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
3. Take the pears from the pan, then boil the liquid to reduce it by half so that it’s syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.

 

 

 

 

 

Chard, sweet potato & peanut stew

 

 

Ingredients

• 2 tbsp. sunflower oil
• 1 large onion, chopped
• 1 tsp cumin seeds
• 400g sweet potatoes, cut into medium chunks
• ½ tsp crushed chilli flakes
• 400g can chopped tomato
• 140g salted, roasted peanuts
• 250g chard, leaves and stems, washed and roughly chopped

 

 

Method

1. Heat a large saucepan with a lid over a medium heat and add the oil. Add the onion and fry until light golden. Stir in the cumin seeds until fragrant, about 1 min, then add the sweet potato, chilli flakes, tomatoes and 750ml water. Stir, cover and bring to the boil, then uncover and simmer for 15 min.
2. Meanwhile, whizz the peanuts in a food processor until finely ground, but stop before you end up with peanut butter. Add them to the stew, stir and taste for seasoning – you may want to add a pinch more salt. Simmer for a further 15 min, stirring frequently.
3. Finally, stir in the chard. Return to the boil and simmer, covered, stirring occasionally, for 8-10 min or until the chard is cooked. Serve piping hot with plenty of freshly ground black pepper.

 

Fruit & nut butternut squash quinoa
 

 

Ingredients

• 1 butternut squash, peeled and cut into small dice
• 2 onion, cut into thin wedges
• 2 tbsp. olive oil, plus a little extra for drizzling
• 200g quinoa
• 4 tbsp. natural yogurt, or vegan alternative
• 1 tbsp. tahini paste
• juice 1 lemon
• 85g toasted flaked almond
• 85g shelled pistachio
• 10 dried apricot, sliced
• handful mint leaves, roughly chopped
 
 
 

Method

1. Heat oven to 220C/200C fan/gas 7. Toss the squash and onions with 2 tbsp. oil in a large shallow roasting tin. Season and roast for about 30 min, shaking the tin once or twice, until the veg is tender.
2. Cook the quinoa following pack instructions. When cooked, run under cold water and thoroughly drain.
3. Stir together the yogurt, tahini, most of the lemon juice and some seasoning to make a sauce. Mix the quinoa with the nuts, dried apricots, mint and some seasoning in a large bowl, then add the remaining lemon juice, drizzle with a little oil and stir well. Scatter over the squash-onion mix and serve with the yogurt sauce.
 
 
 
 
 
Caponata
 

 

Ingredients

For the caponata

• 100ml olive oil
• 3 large aubergine, cut into 2cm cubes
• 2 long shallot, chopped
• 4 large plum tomato, chopped
• 2 tsp caper, soaked if salted
• 50g raisin
• 4 celery sticks, sliced
• 50ml red wine vinegar
• handful toasted pine nuts and basil leaves

For the bruschetta

• 8 slices ciabatta
• olive oil, for drizzling
• 1 garlic clove
 
 
 

Method

1. Pour the olive oil into a large heavy based saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 15-20 min until they are soft. Scoop the aubergines out of the pan – you should be left with some olive oil. Add the shallots and cook for about 5 min until they are soft and translucent. Add the tomatoes and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. Now put in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 min, until all the vegetables are soft. Stir gently so it doesn’t break up too much; the stew should smell sweet and sour.
2. When the caponata is cooked, leave to cool slightly while you make the bruschetta. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side.
 
 
 
 
 
Vegetarian casserole
 

 

Ingredients

• 1 tbsp. olive or rapeseed oil
• 1 onion, finely chopped
• 3 garlic clove, sliced
• 1 tsp smoked paprika
• ½ tsp cumin
• 1 tbsp. dried thyme
• 3 medium carrot, sliced (about 200g)
• 2 medium sticks celery, finely sliced (about 120g)
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 2 x 400g tins tomatoes or peeled cherry tomatoes
• 250ml vegetable stock cube (we used 1 Knorr vegetable stock pot)
• 2 courgette, sliced thickly (about 300g)
• 2 sprigs fresh thyme
• 250g cooked lentil
 
 
 

Method

1. Heat the oil in a large, heavy-based pan. Add the onions and cook gently for 5 – 10 min until softened.
2. Add the garlic, spices, dried thyme, carrots, celery and peppers and cook for 5 minutes.
3. Add the tomatoes, stock, courgettes and fresh thyme and cook for 20 - 25 minutes.
4. Take out the thyme sprigs. Stir in the lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa
 
 
 
 
 
Vegan rhubarb & custard bake
 

 

Ingredients

• 250g rhubarb, cut into 1in lengths
• 275g golden caster sugar
• 1 tsp vanilla bean paste
• 250g vegan margarine, plus extra for greasing
• 2 tbsp. ground flaxseed
• 150g soya custard, plus extra to serve (optional)
• 250g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 130g unsweetened apple sauce
• icing sugar, to serve (optional)
 
 
 

Method

1. Heat oven to 200C/180C fan/gas 6 and put the rhubarb in a roasting tin. Sprinkle over 25g of the caster sugar, add the vanilla bean paste, give the tin a shake and put it in the oven for 15 min. Remove, pour away any liquid from the tin and leave the rhubarb to cool.
2. Reduce oven to 170C/150C fan/gas 31⁄2. Grease and line a 25 x 20cm cake tin with baking parchment. In a small bowl, mix the flaxseed with 6 tbsp. water and set aside for 5 min.
3. In a bowl, beat together the margarine, 100g of the custard, the flour, baking powder, vanilla extract and remaining sugar. Once this is well combined, light and fluffy, add the apple sauce and flaxseed mixture.
4. Put a third of the mixture in the tin and top with a third of the rhubarb. Repeat twice more, then dot teaspoons of the remaining custard on top.
5. Bake in the oven for 45 min, then cover with foil and bake for a further 30 min or until golden brown and a skewer comes out clean when inserted in the middle. Serve warm as a pudding with soya custard, if you like. Or allow to cool completely, then sprinkle with icing sugar and enjoy as a cake. Eat the same day
 
 
 
 
 
Vegan banana & peanut butter cupcakes
 

 

Ingredients

• 240g self-raising flour
• 140g golden caster sugar
• 1 tsp bicarbonate of soda
• 240g egg-free mayonnaise
• 2 large or 3 small ripe banana, mashed
• 1 tsp vanilla extract
• 25g vegan dark chocolate chip

For the icing

• 80g vegan margarine
• 250g icing sugar
• 25ml vegan milk (we used almond milk)
• 2 tbsp. smooth peanut butter
 
 
 

Method

1. Heat oven to 170C/150C fan/gas 31⁄2. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, 1⁄2 tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 min.
2. When the cupcakes come out of the oven, sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch them.
3. For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 min. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.
 
 
 
 
 
Vegan cherry & almond brownies
 

 

Ingredients

• 80g vegan margarine, plus extra for greasing
• 2 tbsp. ground flaxseed
• 120g dark chocolate
• ½ tsp coffee granules
• 125g self-raising flour
• 70g ground almond
• 50g cocoa powder
• ¼ tsp baking powder
• 250g golden caster sugar
• 1½ tsp vanilla extract
• 70g glacé cherry (rinsed and halved)
 
 
 
Method
1. Heat oven to 170C/150C fan/gas 31⁄2. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp. water and set aside for at least 5 min.
2. In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
3. Put the flour, almonds, cocoa, baking powder and 1⁄4 tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, the cherries and then the flour mixture. It will now be very thick. Stir until combined and spoon into the prepared tin. Bake for 35-45 min until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.