VEGAN RECIPES

The first thing most people ask me when they find out i am vegan is 'but what do you eat?' I hope these recipes show how varied, healthy and delicious a cruelty free diet can be.

(always check product labels to make sure all ingredients are suitable for vegans )

VEGAN SHEPHERDS PIE

Serves 4 :- Could be made in two separate smaller dishes and one half frozen before cooking.

* 1 tbsp olive oil
* 1 large onion , halved and sliced
* 2 large carrots (500g/1lb 2oz in total)
* 2 tbsp thyme chopped
* 200ml red wine
* 400g can chopped tomatoes
* 2 vegetable stock cubes
* 410g can green lentils
* 950g sweet potatoes , peeled and cut into chunks
* 25g vegan margarine
* 85g vegan mature cheddar cheese, grated

1. Heat the oil in a frying pan, then fry the onion until golden. Add the carrots and all but a sprinkling of thyme. Pour in the wine, 150ml water and the tomatoes, then sprinkle in the stock cubes and simmer for 10 mins. Tip in the can of lentils, including their juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
( PreHeat oven to 190C/170C fan/gas 5.)
2. Meanwhile, boil the sweet potatoes for 15 mins until tender, drain well, then mash with the margarine and season to taste. Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the cheese and remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
3. Put in oven. Cook for 20 mins if cooking straight away, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.

CHANTENAY VEGETABLE CHILLI

1 TBSP OLIVE OIL
1 MEDIUM ONION, CHOPPED
2 GARLIC CLOVES, CRUSHED
250G CHANTENAY, WHOLE & UNPEELED
350G MIXED VEG. CHOPPED. ( TINNED SWEETCORN, COURGETTES, MUSHROOMA, MIXED PEPPERS )
2TSP GROUND CUMIN
2TSP GROUND CORIANDER
2TSP DRIED OREGANO
1-2TSP DRIED CHILLI FLAKES
1TSP PAPRIKA
1TIN MIXED BEANS
1 TIN CHOPPED TOMATOS
300ML BOILING WATER
SALT & PEPPER
FRESH, CHOPPED CORIANDER LEAVES TO SERVE.

1- IN A LARGE SAUCEPAN WITH LID, FRY ONION IN THE OIL UNTIL SOFT ( APPROX. 5 MINS ).THEN ADD CRUSHED GARLIC AND FRY FOR A FURTHER MINUTE.

2- ADD CHANTENAY, CHOPPED MIXED VEG AND SPICES, FRY FOR 2-3 MINS.

3- ADD MIXED BEANS, TINNED TOMATOS AND BOILING WATER. BRING EVERYTHING TO BOIL, THEN COVER PAN. REDUCE HEAT AND SIMMER GENTLY FOR 20-25 MINS. ( CHECK AFTER 15MINS- IF SAUCE IS A LITTLE THIN, LEAVE UNCOVERED FOR REMAINING COOKING TIME )

4- SERVE WITH FRESH CORIANDER. GREAT WITH RICE, OR SALAD & BAKED POTATOS.

CURRIED AUBERGINE & POTATO PIE

1kg potato , peeled and cut into 3cm chunks
1 tbsp olive oil
1 large onion , chopped
2 large garlic cloves , crushed
2 medium aubergines , cut into 3cm chunks
1 tbsp medium curry powder
400g can chopped tomatoes
2 tbsp tomato purée
410g can green lentils , drained

Serves 4 :- Again, Could be made in two separate smaller dishes and one half frozen before cooking.

1. Preheat the oven to fan 200C/conventional 220C/gas 7. Cook the potatoes in lightly salted simmering water for 15-20 minutes until just tender - don't let the water boil or the potatoes will break up.
2. Meanwhile, heat the oil in a large frying pan and gently fry the onion and garlic until starting to go golden - about 4-5 minutes. Remove 2 tbsp of onion mixture and set aside.
3. Add the aubergines to the pan. Cook gently, stirring now and then, for 6-8 minutes, until softened. Stir in the curry powder. Cook for 30 seconds then add the tomatoes, tomato purée and lentils. Cook for 1-2 minutes, then transfer to a 2 litre dish. Drain the potatoes, pile on top of the aubergine mixture and sprinkle over the reserved onion mixture. (At this stage it can be frozen for up to one month.)
4. Bake for 30-35 minutes until nicely browned on top. Serve with broccoli or a salad.

BUTTER BEAN & SQUASH CRUMBLE

350g dried butter beans , soaked overnight in cold water
4 tbsp olive oil
2 onions , chopped
4 garlic cloves , finely chopped
1-2 red chillies , deseeded and finely chopped
700g jar passata
1 bouquet garni
425ml white wine
425ml vegetable stock
700g squash , peeled, deseeded and cut into chunks

FOR THE CRUMBLE

50g breadcrumbs
25g walnuts , finely chopped
1 tbsp chopped rosemary
4 tbsp chopped parsley

1. Rinse the beans and put in a large pan with plenty of water to cover. Bring to the boil, reduce the heat and cook, partly covered, for about 1 hr until tender. Drain well.
2. Heat 2 tbsp oil in a large pan, add the onions, fry for 10 mins until lightly browned. Add the garlic, chilli, passata, bouquet garni, wine, stock, salt and pepper; bring to the boil. Reduce the heat and simmer, uncovered, for 20 mins, then add the squash and cook for a further 20 mins. Taste and add more seasoning, if necessary.
3. Heat oven to 180C/fan 160C/gas 4. Stir the beans into the sauce, then transfer to a 2.5-litre gratin dish or two smaller ones. Mix together all the crumble ingredients, plus the remaining 2 tbsp oil, then sprinkle over the beans. Bake for 30 mins until the topping is golden and crisp.

Sachets of bouquet garni can be found in the supermarket, but you can easily make your own: tie together a couple of bay leaves and a small bunch each of rosemary and thyme with some fine string.

Freezing
Freeze the crumble in the dish before the final baking. Defrost overnight in the fridge, then bake as above.

Mashed aubergine and spinach curry

* 4 large aubergines
* 1 large onion
* 1 large bag of spinach
* 3 tins of chopped plum tomatoes
* 1 bunch of coriander
* vegetable oil
* 4 cloves of garlic

For the spices

* 2 tsp of ginger powder
* 2 tsp of cumin powder
* 2 tsp of garam masala powder
* 1 tsp of tumeric powder
* 1 tsp of chilli power
* 1 tsp of mustard seeds

1. Preheat oven to 200°c
2. Gently fry the chopped onions in four tablespoons of oil, add the spices and stir well. Once the onions have softened, set the pan to one side.
3. Put some oil on a piece of kitchen paper and rub the aubergines all over, then prick them about three times with a fork, place on a baking tray and put in the oven on a high heat for about 30 mins. Check them after about 10 mins and turn them over until they're slightly charred on the outside.
4. Take the aubergines from the oven and cut them down one side and take the tops off. Open them up and carefully scoop the flesh out and place in a bowl. Mash the flesh with a fork.
5. Now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well.
6. Wash the spinach, break it up into small pieces and add to the pan. Stir well then add your chopped tomatoes.
7. Leave for about 10 mins on a low heat then add your crushed garlic and coriander, stir well and gently heat for another 15 mins.
8. If possible leave the curry for a couple of hours to stand and reheat just before serving.

Vegetarian cauliflower, spinach and chickpea balti

For the balti sauce :-

3 tbsp vegetable oil
2cm/¾in piece ginger, grated
1 large garlic clove, crushed
3 onions, chopped
250ml/8¾fl oz water
4 tomatoes, chopped
2 tsp chopped fresh coriander
1 tsp ground cumin
½ tsp turmeric powder
¼ tsp chilli powder
½ tsp paprika
½ tsp garam masala
2 bay leaves
4 cardamoms, broken slightly open
1½ tsp salt

For the vegetables :-

1 tbsp vegetable oil
2 onions, chopped
2cm/¾in piece ginger, grated
3 garlic cloves, crushed
2 tomatoes, chopped
200g/7¼oz cauliflower florets
250g/8¾oz tinned chickpeas, drained and rinsed
2 tsp salt
250g/8¾oz baby spinach leaves
2-3 fresh green chillies, finely chopped
1 tbsp chopped fresh coriander
1 tsp garam masala

Heat the oil in a saucepan then add the ginger and garlic and stir.
Add the onions and stir-fry for five minutes until they are translucent.
Add the water and bring to the boil.
Add the rest of the sauce ingredients, cover and simmer on a low heat for 30 minutes.
Remove the bay leaves and cardamom pods, and liquidise the rest in a blender.
Heat the oil in a large wok then add the onions and fry gently until they begin to turn brown.
Add the ginger and garlic, stir well, and cook for one minute.
Add the tomatoes, cauliflower, chickpeas, salt and enough balti sauce to coat all the vegetables (4-6 ladles of sauce).
Turn the heat to low, cover and simmer until the cauliflower is just tender.
Add the green chillies and spinach and stir-fry for three more minutes until the spinach has wilted down.
Stir in the coriander.
Just before serving, sprinkle the garam masala on top.
Serve with naan bread or chapatis.

Vegetable Jalfrezi

500 grams of Mixed Vegetables (finely chopped)
2 Tomatoes (cut into quarters)
1 cup of Onion (finely chopped)
1 ½ tbsp. Green Chillies (finely chopped) (or to taste)
10 Shallots (peeled & halved)
A bunch of Fresh Coriander (for garnish)
1 ½ tsp. Cumin Seeds
Salt (to taste)
1 ½ tsp. Kashmiri Chilli Powder
½ tsp. Garam Masala Powder
¼ cup Tomato Puree
1 tsp. Ginger Paste
1 tsp. Garlic Paste
2 tbsp. Cooking Oil

1. In a heavy based pot heat oil until hot. Then and add in the cumin seeds. Once they start to crackle add in the chopped onions. Sauté onions to a light brown.
2. Add in the vegetables, shallots, tomato puree, ginger paste, garlic paste, green chillies, salt and chilli powder. Mix well and cook until the vegetables are cooked but 'bite like'.
3. Add in the tomato quarters, and cook for about 5 minutes. Stir, sprinkle in the garam masala powder and cook for about 5 minutes and serve garnished with the coriander leaves.

( Tip: Avoid using potatos, carrots or peas for vegetables. )

Potato & Cauliflower Coconut Curry

Oil for cooking
1 onion, minced
1-2 cloves garlic, minced
4 medium potatoes, cut in 1/2 inch cubes
1 small cauliflower, broken into small florets
about 2 cups water
1 2-cup size can of coconut milk, or more
Your choice of colorful vegetable(choose one) :-
a red or yellow bell pepper
or / a handful of green peas
or / 1 small carrot, chopped
or/ 1-2 cups chopped gresh green beans

Optional--1/2 cup of tofu cubes (doesn't help, doesn't hurt )

Spices:-
2 teaspoons black mustard seeds
1/2 teaspoon turmeric
Pinch of ground cinnamon
3-4 slices of fresh ginger
A small amount of chili pepper, either fresh or dried
Salt, black pepper, and a small amount of sugar (to taste)

Heat up the oil in a soup pot (a couple of teaspoons). Add the mustard seeds and cook until they start to pop. Then add the onions, garlic, turmeric, garam masala, cinnamon, chili pepper, ginger, and salt. (All the spices but black pepper.) Saute for five minutes or so, until spices are fragrant and onion starts to brown. Add the potatoes, cauliflower, and enough water to almost/barely cover them (about 2 cups). Add more salt, and the tofu, if you're using it. Cover and cook, stirring occasionally, for about 15 minutes, until potatoes are just done. Add the coconut milk and your colorful vegetable of choice, and simmer over low heat for 10-15 minutes more. Don't let the curry boil after you've added the coconut milk, because it will curdle!

When the curry is almost ready, taste it and adjust the seasonings. It usually needs a small amount of sugar, just half a teaspoon, and some salt and pepper.

Tomato & Pesto Tart

1 pack ready rolled puff pastry
milk for glazing
6 tsp red pesto
4 ripe vine tomatoes, sliced.
50g grated vegan parmesan cheese

Preheat oven to 200c / gas mark 6.
Cut the pastry into six squares, or cut round a small plate to make round tarts.
Place on a lightly greased baking tray. flute the edges of the pastry with a knife, and prick the middle of pastry ( inside fluted edges ) with a fork. Brush pastry with milk.
Spread the pesto evenly over each pastry base. Top with the sliced tomatoes. Sprinkle the cheese over the tomatoes. Season with black pepper.
Bake the tarts for 15 to 20 mins, or until pastry is crisp and golden. Leave to cool for 5 mins then serve with mixed salad.

Mozzarella stuffed peppers

2 peppers ( halved & deseeded )
6oz Cherry Tomatos
1/2 a 300g jar of tomato pasta sauce
150g vegan mozzarella cheese - cut into chunks

Preheat oven to 200c. Place peppers into a roasting tin, cut side up. Mix the tomatos, pasta sauce and mozzarella together. Spoon mixture into pepper halves. Roast in the oven for approx. 25mins until peppers have softened and cheese is golden.

Pizza peppers

1 red, 1 yellow, 2 green peppers ( halved & deseeded )
2 tbsp oil
1 small red onion
320g jar pizza topping
3oz grated vegan mozzarella

+ your own favourite pizza topping. ( try cooked and sliced veggie sausage, mushrooms, tomatos etc )

Preheat oven to 200c, place red, yellow and ONE of the green peppers into roasting tin for 20mins. While they are cooking prepare your filling. Heat oil in a large frying pan. Chop remaining green pepper and add to the pan with your onion and other chosen veggie ingredients. Heat for 5 mins, stirring occasionally. Add the pizza topping sauce to pan and continue cooking for 1 minute. Spoon the mixture into the pepper halves. Sprinkle with grated mozzarella and return to the oven for a further 15mins, until cheese has melted and peppers are tender.

Roast Vegetables

( use all organic veg if possible )

2 white potatos
2 sweet potatos
2 courgettes
1 aubergine
2 carrots
2 parsnips
1 butternut squash
1 Red onion
2 tbsp oil

Preheat oven to 220c. Boil a pan of lightly salted water. Peel and cut all veg into big bite sized pieces. Drop the potato into boiling water, leave for 3 minutes, then drain. Put all vegetables into a large roasting tin and drizzle with oil. Put into oven and roast for 40-45 mins. Turning once or twice during cooking.

VEGETABLE CRUMBLE

2 tbsp oil
1 red pepper - sliced
1lb courgettes - sliced
4oz mushrooms - sliced
400g tomatos
1tsp garlic puree
pepper
1/2tsp dried basil or mixed herbs

topping :-
175g grated vegan cheddar cheese
3 slices of wholemeal bread, crumbed.

A Spoonful of pumpkin seeds can also be added to crumble mix.

Heat the oil in a wok or large pan. Add the pepper, courgettes and mushrooms.
Fry for about 3 minutes, stirring, until softened.
Add tomatos and break up. Stir in remaining ingredients, except cheese and
breadcrumbs.
Reduce heat, cover and simmer for 10 minutes, stirring occasionally.
Mix the cheese and breadcrumbs together. Transfer veg mix to an ovenproof
dish, cover with topping mix, bake in a preheated oven at 200c/400f/gas 6 for
about 25 minutes, until top is golden.

PASTA GRILL

225g / 8oz pasta shapes
400g can tomatos
can red kidney beans, drained.
1tsp garlic puree
1tsp dried basil
150g / 2oz grated vegan cheddar cheese
2 slices bread, crumbed.

Cook pasta according to packet instructions. Drain and put into wok or large pan.
Add tomatos and break up well.
Add beans, garlic puree, basil and salt and pepper.
Heat through until piping hot.
Transfer to ovenproof dish.
Mix cheese and breadcrumbs together, and cover pasta mix.
Place under hot grill until golden and cheese has melted.

HEDGEHOG POTATOS

6 medium potatoes
2 tablespoons olive oil

Wash potatoes and cut in half. Make diagonal cuts in each half of the potato to make a lattice pattern. Cover potatoes completely with olive oil.

Place on baking tray at 200 degrees C and road for 1 hour until cooked and crispy

PAPRIKA POTATOS

6 large baking potatoes
1 large onion
1 - 2 teaspoons paprika
2 tablespoons oil

Preheat oven to 375. Peel potatoes and slice approximately 1/4 inch thick. Peel onion and slice thinly. Toss potatoes, onion, paprika and oil in a large bowl until all potato slices are coated with oil and paprika. Place in a dish, cover with foil and bake 45 minutes. Uncover and bake a further 30 minutes.

PAPRIKA POTATOS 2

1 lb (450 g) potatoes, peeled and thinly sliced
2 tbsp cooking oil
1 lb (450 g) leeks, washed and thinly sliced
2 2/3 cup (275 g) mushrooms, quartered
1/2 tsp paprika
Salt and pepper to taste

1. Cook the potatoes in salted, boiling water for 10 minutes. Drain off and keep the liquid.
2. Warm the oil and gently fry the leeks, mushrooms and paprika for 8 minutes, stirring frequently.
3. To this mixture add the sliced potatoes and combine carefully.
4. Continue to cook for a further 5 minutes, adding a little of the potato liquor, as necessary.
5. Season to taste but remember that the liquor has already been salted.

SPICY ROOT VEGETABLES

Peel and chop into chunks - squash, pumpkin, parsnip, sweet potato, red onion, carrots, swede and turnip. Place the lot in a baking tray, sprinkle with tumeric, paprika, crushed garlic and a bit of curry powder, drizzle in olive oil, sprinkle with pine nuts and roast for about 30 mins and serve.

STUFFED PEPPERS

2oz/60g green lentils
2 red or green pepper
2 small onions
2 cloves garlic
4tsp vegetable oil
2 small tomatos
3oz/90g mushrooms
2tbs fresh or 1tsp dried marjoram
4tsp soya sauce
4tsp tomato paste
2oz/60g couscous
sea salt and black pepper to taste

1- Put lentils in a saucepan and cover with cold water, add salt, cover pan, bring to boil, then simmer until tender - 20-30mins.
2- halve and deseed the peppers. Put the halves into boling water, cover and leave for 5 minutes then drain.
3- Finely chop onions and garlic. Heat oil in a frying pan and saute for 3 mins.
4- Skin and chop tomatos, clean and chop mushrooms. Add both to frying pan and continue cooking for 3 minutes.
5- Remove from heat, add marjoram, soya sauce and tomato paste.
6- When lentils are soft make sure there is atleast 1/4 inch of water left in pan ( add more if needed ). Put couscous in and cover and leave for 3 minutes. If water is not absorbed bring to boil and simmer, uncovered, until it has. Mix the lentils and couscous with contents of frying pan, and season.
7- Put pepper halves into a dish and pile stuffing into them. Cover with foil or lid and bake for 30mins at 375f / 190c / gas 5.

Creamy mushroom & walnut pasta

1 large onion
4tsp olive oil
2 cloves garlic
6oz button mushrooms
6oz pasta shapes
2oz walnuts
2tsp cornflour
6fl oz soya cream
black pepper to taste

1- finely chop onion. Heat oil in a saucepan and saute for about 3 minutes.
2- Crush garlic and clean and slice mushrooms, add them to the pan, lower heat, cover pan, leave to simmer for 10 minutes.
3- Cook pasta as packet instructions. Chop walnuts.
4- Sprinkle the cornflour on the mushroom mixture, then stir in soya cream until thickened and heated. Season well and stir in walnuts.
5- Drain pasta and stir into the creamy sauce. Serve with salad.

Macaroni with courgette & beans

6oz macaroni
1 large onion
2 cloves garlic
2 tbs olive oil
2 small courgettes
4tbs tomato paste
6floz water
14oz can haricot beans
4 leaves fresh basil
2 tbs chopped fresh parsley
4tsp vegan parmesan

1- Cook macaroni to packet instructions.
2- Chop onion, crush garlic, heat oil in a large saucepan, and saute for 3 mins.
3- Slice courgette and add to pan. Saute for 2 mins.
4- Add tomato paste and water and bring to boil, lower heat and simmer for 3 mins.
5- Drain and rinse beans. Finely chop basil. Add beans, basil and parsley to pan and simmer for 4 minutes.
6- Drain macaroni and mix into sauce. Stir in 2tsp of the parmesan. Serve immediately, sprinkle with remaining parmesan.

Aduki beans, Rice & Tomatos

1 large onion
2 cloves garlic
2 tbs oil
8oz tomatos
4oz aduki beans
6oz brown rice ( cooked )
4 tsp soya sauce
1tsp cider vinegar
black pepper to taste
few drops tabasco sauce

1- Chop onion and garlic. Saute in oil in a saucepan until beginning to brown.
2- Skin and chop tomatos. Add to pan, cook for 3 mins.
3- Add the drained beans and cooked rice to the pan and cook for a few more minutes. Add the soya sauce, vinegar, pepper and tabasco, stir well and serve.

Jambalaya

14oz can red kidney beans
1 green pepper
2tbs vegetable oil
8oz tomatos
2oz walnuts
2oz desiccated coconut
2tsp tomato paste
2tbs water
6oz cooked brown rice

1- Drain and rinse beans.
2- Chop the pepper and saute in oil in a saucepan for 2 mins.
3- Skin and chop tomatos*. Coarsley chop walnuts.
4- Add tomatos, walnuts, coconut, tomato paste and water to the pan, stir well. Add the beans. Cover and simmer on a very low heat for 10 minutes, stirring occasionally. Serve over the rice.

*The easiest way to skin tomatos is to pour boiling water over them, leave for 1 minute, then drain. Rinse with cold water and skin should peel away easily.

Curried potato & peanut salad.

14oz potatos
1 large onion
2tbs vegetable oil
1/2tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp powdered ginger
pinch chilli powder
4tbs soya mayonnaise
2tbs mango chutney
2oz peanuts
salt and pepper to taste
lettuce

1- Cook potatos until tender.
2- Chop onion, saute in oil in a saucepan until beginning to brown. Lower the heat and add the spices, cook for a further minute. Remove from heat and cool.
3- Chop potatos and add to saucepan. Stir in mayo, chutney and peanuts, and season to taste. Trannsfer to a bowl, chill thoroughly and serve on bed of lettuce.

Mushroom en Croute

1 x 375g pack ready rolled puff pastry
4 large white flat mushrooms
4 tbsp pesto
8 sundried tomatos in oil - drained
150g vegan mozzarella cheese ( try tofutti )

Preheat oven to 220c/425f/gas 7
Unroll the pastry, using a lightly floured rolling pin, lightly roll pastry so that it measures approx. 15x12 in.
Cut into 4 equal pieces.
Place a mushroom in the centre of each section.
Top mushrooms with pesto sauce, tomatoes and mozzarella cheese & season.
Brush edges of pastry with milk and bring up corners of pastry press to join together and seal.
( at this stage you can cover in cling film and keep in fridge for up to 48hrs before baking )
Place the pastry parcels on a baking tray and brush with soya milk.
Bake for 20 minutes or until patry is golden.
Enjoy!

Bubble & Squeak

90g vegan margarine
1 large onion, chopped.
900g potatoes, boiled and mashed.
450g cooked and sliced cabbage.

Melt 60g of the marg in a frying pan and cook onion until soft ( approx. 5 mins )
In a seperate bowl mix the potatos and cabbage with the onion, season well.
Melt remaining butter in the frying pan and add the potato mixture.
Flatten so it covers the pan. Once underside is brown turn over and brown the other side.
Serve and enjoy.

 

Scrambled tofu

1 block of tofu
soy sauce
Salt & pepper to season.

Drain thepack of tofu, squeeze out all the excess moisture then dry with some kitchen towel.
Heat a wok or frying pan with a little oil. Crumble the tofu and add to the pan, keep stiring, once heated through add some soy sauce, carry on heating until it starts to brown, season then serve.

Courgette and tomato gratin

1 red pepper
4tbsp olive oil
1 red onion, finely diced
2 cloves garlic, crushed
4 tomatoes
1tbsp mint, chopped
1tbsp basil, chopped
1tbsp parsley, chopped
1-2 medium courgettes

Cut the red pepper in half and discard core and seeds. Dice half the pepper and slice the other half (put these slices to one side). Heat the oil in a pan and fry the onion, garlic and diced red pepper until tender. Chop up one of the tomatoes, then add it, and most of the herbs, to the pan. Cook for 5 minutes until softened.

Spoon this mixture into a shallow gratin dish and set the oven to Gas 4, 180ºC, fan160ºC. Cut the courgettes and remaining three tomatoes into slices the thickness of a £1 coin and layer up in the dish, along with the slices of pepper. Sprinkle with seasoning and drizzle with 2tbsp olive oil.

Bake for 25-35 mins until golden and tender. Sprinkle with the remaining herbs just before serving.

Roast vegetable & pesto tart

1 red and 1 yellow pepper, desseeded and cut into chunks.
1 large courgette, cut into chunks.
1 red onion, peeled and cut into wedges
2tbsp. olive oil
salt and pepper.
375g ready rolled puff pastry
4tbsp vegan pesto
rocket leaves and vegan parmesan to garnish.

Preheat oven to 200c / gas 6
Place vegetables in a roasting tin, drizzle with oil, season, stir well, then roast for 20mins until soft.
While vegetables are roasting unrill pastry on to a baking sheet and prick all over with a fork. Bake along with veg for 15 minutes. Flatten any large air pockets then spread pesto over pastry and arrange vegetables over the top/
Bake for a further 10 minutes. Garnish with rocket and parmesan & serve.

Potato & cauliflower balti

2tbsp. vegetable oil
500g / 1lb 2oz new potatoes, scrubbed and halved if large
1 onion, peeled and roughly chopped
1 medium cauliflower broken into florets
5tbsp. balti curry paste
400g tin chopped tomatoes
150g spinach

Heat the oil in a large pan. Add the potatoes and fry for 5 minutes until browned. Add the onion and cauliflower and cook for a further 3 minutes.
Stir in the balti paste, tomatoes and 200ml water. Stir well, bring to the boil, then reduce heat and simmer for 15-20 mins. until vegetables are tender.
Stir in the spinach and cook for 3-4 minutes until wilted.
Serve with warm naan.

Guacamole

Ingredients
3 ripe Hass avocados
½ red onion, very finely chopped
1-2 fresh green chillies, finely chopped
A small handful fresh coriander, chopped
1 very ripe tomato, de-seeded and diced
The juice of 1-2 limes
1-2 teaspoons Maldon salt
Plenty of freshly ground black pepper

Method
1. Put a quarter of the onion and half a chilli and salt in a pestle and mortar and mash to a rough paste. Cut open the avocados, remove the stones and scoop out the flesh into the pestle (or into a large bowl if your pestle is small).

2. Roughly mash the flesh with a fork, adding the half the lime juice as you go. When you have a rough guacamole, stir in the rest of the lime juice and chillies, coriander and red onion.

3. Season with plenty of black pepper and more salt if you think it needs it. If it doesn’t taste delicious by this stage, think whether it might need more lime juice or coriander.

Serve with freshly made tortilla chips

Refried Beans

Ingredients
600g cooked black beans (if you aren’t making them, buy them cooked in cartons)
At least 50g vegan margarine or olive oil
1 medium white onion, finely chopped
2 cloves of garlic, finely chopped
½ dried chilli, finely chopped (optional)
A tablespoon chopped coriander root
A few fresh bay leaves

To finish
A knob vegan margarine
50g vegan cheddar cheese
vegan cream cheese ( tofutti is great )
Tortilla chips

Method
1. Drain the cooked beans reserving the cooking liquid. Whiz the beans with a stick blender, with just enough of the cooking liquid (or water if you are using tinned black beans) to get a smooth, fairly thick puree.

2. Heat the fat in a heavy-bottomed pan (the heavy bottom will disperse the heat better, stopping the beans from catching quite so easily) and when it is gently foaming add the onion. Season well with salt and pepper and sweat* the onion until it is soft. Add the garlic, chilli (if you want a touch of spice) and herbs, cooking for a further few minutes.

3. Add the pureed beans to the onion and cook for another ten minutes, turning down the heat after a few minutes to very low and stirring constantly. Add a little more of the cooking liquid so that you get a nice smooth puree that falls easily from a wooden spoon. Taste and season again, the beans can take quite a bit of salt.

4. When you are ready to eat, stir in a little marg, to make them shine, add a spoonful of cream cheese and scatter over the crumbled or grated cheese. Serve with tortilla crisps.

Tomato & olive Linguine

Ingredients
500g linguine pasta
2 cloves of garlic, peeled and finely sliced
10 tablespoons of extra virgin olive oil
2 tablespoons of chopped flat leaves parsley
100g Kalamata pitted olives, drained and cut into quarters
½ teaspoon of dried chilli flakes
15 cherry tomatoes, cut into quarters
Salt to taste

Method
1. On a medium heat, heat the oil in a large frying pan and start to fry the garlic and olives for 1 minute. Stir with a wooden spoon.

2. Add in the tomatoes with the chilli and continue to cook for a further 2 minutes.

3. Scatter over the parsley, season with a little salt and mix all together for an extra minute. Set aside.

4. Meanwhile, cook the pasta in a large saucepan with plenty of boiling salted water until al dente.

5. Once the pasta is cooked, drain and tip back into the same pan where you cooked it.

6. Pour over the tomato sauce and on a low heat, stir all together for 30 seconds allowing the flavours to combine.

7. Serve hot with mediterranean bread & enjoy.

Quick vegetable curry

 

1 jar of vegan curry sauce ( try pataks jalfrezi )
A selection of your favourite veg such as :-
Sweet potato
butternut squash
cauliflower
aubergine
courgette
onion
peppers
vegetable oil

Wash, peel where necessary and cut vegetables into large chunks.
Heat the oil in a wok.
Add the vegetables and cook for approximately 10-15 minutes, stirring regularly.
Add the sauce, reduce heat and simmer for a further 10 minutes.
Serve with rice, chapatti, bhajis and mango chutney.

Quick & Easy lasagne

Lasagne sheets
Vegan mince
small punnet mushrooms, washed and sliced
1 large onion, peeled and chopped
jar of pasta sauce
vegan cheese sauce ( try free & easy )
grated vegan cheese ( try tofutti )
vegetable oil
1 large tomato

Preheat oven to 200c.
Heat the oil in a wok or large pan.
Add the onion and mushrooms, cook for five minutes, stirring frequently.
Add the mince and continue to cook for 5 more minutes.
Add the pasta sauce and simmer for a few minutes while you make the vegan cheese sauce.
Once cheese sauce is made, put some of the mince mixture into a lasagne dish, so it covers
the bottom. Then lay lasagne sheets on top so mince is covered, continue to layer lasagne sheets
and mince until you have used up all the mince.
Finish with a layer of lasagne. Then pour the cheese sauce over the top. Sprinkle the grated cheese over the top of the sauce.
Garnish with sliced tomato and put in oven for approx. 25 mins, until lasange starts to bubble and brown.
Serve with salad and garlic or herb bread.

 

Roast Pumpkin

1 medium-sized pumpkin
olive oil
1 head of garlic
a handful of fresh sage leaves
salt and black pepper

Preheat the oven to Gas 7, 220°C, fan 200°C.
Peel and cut a medium-sized pumpkin into generous-sized wedges, discarding the seeds as you go.
Put the wedges into a roasting pan and drizzle over a little olive oil, and toss the pumpkin pieces in it with your hands.
Add a head of garlic that's been sliced horizontally, a handful of fresh sage leaves and a sprinkling of salt and freshly ground black pepper.
Roast for 30 minutes or until the pumpkin flesh is soft and the edges are beginning to brown.

Mushroom burger

4 large portobello mushrooms
8 tsp of extra virgin olive oil
4 clove(s) of garlic, crushed
4 tbsp of chopped parsley
4 wholegrain rolls
4 tsp of mustard
4 vine-ripened tomatoes, sliced
4 handfuls of watercress or rocket

Preheat the oven to Gas 5, 190°C.
Place the Portobello mushrooms on a bake tray and bake in the preheated oven for 10 minutes. Combine the oil, garlic and parsley and drizzle this over the mushrooms. Return to the oven for a further 10-15 minutes, until the mushrooms are softened.
Split the wholegrain rolls and spread them lightly with mustard. Cover the base of each roll with sliced tomatoes, then top with a cooked mushroom and some salad leaves. Cover with the remaining half of each roll and serve the burgers immediately.

 

Tofu skewers

250 g pack tofu, cut into pieces
1 large courgette, cut into rings, then halved
2 small red onions, peeled and cut into wedges
8 bamboo skewers
2 tbsp olive oil
Juice of 1 lemon
1 tsp Chinese 5-spice
300 g quinoa
250 g cooked broccoli floret's
30 g fresh parsley, finely chopped
2 tsp rose harissa or (harissa powder) - 2 heaped tsp
100 g pack pomegranate seeds

Place alternate pieces of tofu, courgette and onion onto 8 bamboo skewers and brush with half the olive oil. Grill for about 15 minutes until browned, turn regularly. Then drizzle with half the lemon juice and sprinkle with 5-spice powder.
Cook the quinoa for 15 minutes, according to packet instructions, draining off any excess water. Mix in the broccoli, parsley, rose harissa or harissa powder, the remaining lemon juice and olive oil, then sprinkle with pomegranate seeds.
Divide the quinoa pilaf between four plates and place two skewers on each to serve.

 

Vegetable and coconut curry

2 tbsp Madras curry paste
1 large onion
1 tsp cumin seeds
2 Tesco Sweet Potatoes, cubed
2 carrots
1 cauliflower, cut into small florets
300 ml Vegetable stock
400 ml can reduced-fat coconut milk
250 g green beans, trimmed
Basmati rice, to serve

Cook the curry paste and onion (thinly sliced) together in a large pan for 2-3 minutes until it starts to soften.
Add the cumin seeds, sweet potatoes, carrots (thinly sliced) and cauliflower and cook for another 2 minutes
Add the stock and the can of coconut milk. Bring to a simmer then cover and cook for 15 minutes.
Cut the beans in half, add to the pan and cook for a further 10 minutes until all the vegetables are tender. Serve with basmati rice.

Split lentil dhal

200g dried split red lentils
½ tsp turmeric
1 tbsp vegetable oil
1 cm piece fresh root ginger, grated
1 tsp cumin seeds
1 tsp ground coriander
4 tbsp chopped fresh coriander
seasoning

Rinse the lentils and drain well, then place in a large saucepan with 850ml of water. Bring to the boil, skimming off any scum, then stir in the turmeric. Reduce the heat and partly cover the pan. Simmer for 30 to 35 minutes, until thickened, stirring occasionally.
Heat the oil in a frying pan, then add the ginger and cumin seeds and fry for 30 seconds or until the cumin seeds start to pop. Stir in the dried coriander and fry for one minute.
Season the lentils with plenty of salt and pepper, and then add the toasted spices. Stir in the chopped coriander, mixing well. Transfer to a serving dish and garnish with coriander.

Cajun sweet potato chips

2 tbsp mixed peppercorns
2 tsp dried sage
1 1/2 tbsp dried oregano
1 1/2 tbsp dried thyme
2 tbsp mild paprika
1 tsp cayenne pepper
1 tbsp soft brown sugar
3 tsp garlic powder
1kg (2lb) sweet potatoes
1 tbsp light olive oil

1. Grind the pepper coarsely in a spice grinder or a pestle and mortar. Add the rest of the herbs, spices and sugar and mix well.
2. Peel the potatoes and cut into chunky chips approx 6cm (2½ in) long and 1.5cm (¾in) thick. Blanch in boiling water for 3 minutes until al dente.
3. Drain well and place in a large mixing bowl. Add the oil and season with sea salt. Scatter over 2 tbsp of the Cajun seasoning and mix thoroughly. (Store the rest in a spice jar for another time).
4. Barbecue the chips using a barbecue rack; lay out in a single layer and cook for 8-10 minutes or so turning a few times until lightly charred and cooked through. Alternatively, roast in a high oven, gas 6, 200°C, fan 180°C for 10-12 minutes.
Serve with a dip made of plain soya yogurt mixed with some snipped chives and a sprinkling of paprika.

Moroccan vegetable nut roast

10 shallots
1 butternut squash
2 red peppers
1 medium aubergine
3tbsp olive oil
1tsp ground coriander
1tsp paprika
tsp cinnamon
2 cloves garlic, crushed
5cm (2in) piece of ginger
400g (13oz) can chickpeas, drained
handful coriander, chopped
125g (4oz) peeled almonds, toasted
125g (4oz) shelled pistachios
75g (3oz) vegan marg, melted
1x 200g (7oz) packet filo pastry

Heat the oven to Gas 4, 180°C, 350°F. Butter a 28cm (11in) loose-bottomed flan tin. Cut the shallots into wedges, deseed and dice the pumpkin, cut the red pepper into strips and dice the aubergine. Mix together with the olive oil, spices and garlic, toss well, place in the oven in a roasting tin and cook for 20 minutes.
Peel and finely dice the ginger and mix in a bowl with the chickpeas, chopped coriander, toasted almonds, and pistachios. Stir this mix into the roasted vegetables when they are cooked.
Lay two sheets of filo pastry in the flan tin. Use a pastrybrush to brush with melted margarine. Add two more sheets and butter. Repeat until all are used.
Add roasted vegetables, then fold over the excess pastry in generous folds and crinkle. Brush with the remaining butter and place in the oven to bake for 40 minutes. Remove from oven, carefully remove from the tin and serve.

Tofu spinach lasagne

10 oz spinach
450 g soft tofu
450 g firm tofu
1 Tbsp sugar
75 ml soya milk
1/2 tsp garlic powder
3 tsp minced fresh basil
2 tsp salt
600 ml chunky tomato-and-vegetable sauce
225 g lasagne sheets

Makes 8 to 10 servings

Preheat the oven to 350°F.
Drain the spinach dry and set aside. Place the tofu, sugar, soya milk, garlic powder, basil and salt in a bowl and mash with a fork or potato masher until creamy and firm.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of lasagne sheets. Follow with a layer of half the tofu filling and half the spinach. Continue in the same order, using half the remaining tomato sauce and lasagne sheets and all the remaining tofu filling and spinach. End with the remaining lasagne sheets and cover with the rest of the tomato sauce. Bake for 25 to 30 minutes.

www.peta.org.uk

Coconutty Sweetcorn & Red Pepper Soup

Serves 4

2 onions, finely chopped
3 tbsp vegetable oil
1 red pepper, finely chopped
2 cloves garlic, crushed
1-2 tsp powdered ginger
850ml/1½ pints/2 cups water
225g/½lb fresh, frozen or tinned sweetcorn
115g/4oz/½ cup creamed coconut, chopped or grated
Salt to taste
Black pepper to taste

1. Sauté onions in oil for a few minutes.
2. Add red pepper and garlic. Sauté for a few minutes longer.
3. Add ginger to pan and stir well. Pour in water and bring to boil.
4. Add sweetcorn and creamed coconut. Add seasoning to taste.
5. Cover pan and simmer for a few more minutes before serving.

www.milkmyths.org.uk

Mexican Tacos

Serves 2

4 taco shells
30ml/2 tbsp oil
1 small onion, chopped
1 green chilli, seeded and sliced
50g/2oz baked beans, mashed (or kidney beans)
1 avocado, stoned, peeled and diced
1 tomato, skinned, seeded and diced
Salt and black pepper
Lettuce leaves

1. Place taco shells in oven to warm while preparing filling.
2. Heat oil in frying pan and stir-fry onion and chilli for 2 minutes. Add mashed beans and cook for further 2 minutes.
3. Stir in avocado and tomato and season with salt and pepper.
4. Line taco shells with lettuce leaves and spoon bean mixture on top. Serve immediately.

www.milkmyths.org.uk

Vodka Pasta Sauce

Serves 4

2 tbsp olive oil
3 cloves garlic, crushed
10 black olives, without stones
¼ tsp chilli flakes or pinch chilli powder
2 tbsp vodka or dry sherry
2 cups pasta sauce from a jar, or 2 cups home made
½ cup silken tofu, drained
Salt and freshly ground black pepper
450g/1lb rigatoni, penne or other tubular pasta

1. Cook pasta in boiling water – 8-10 minutes, according to packet instructions and how soft you like it.
2. Sauté garlic in olive oil until cooked but not brown.
3. Add vodka and stir for a minute or so.
4. Throw all ingredients (except pasta!) into a food processor and blend until smooth.
5. Drain pasta and keep warm.
6. If sauce too thick, add a little soya milk.
7. Heat through, serve on pasta and sprinkle with freshly-ground black pepper.

www.milkmyths.org.uk

Red Onion & Thyme Tart

Serves 4-6

Pastry
150g/5oz/1¼ cups wholemeal self-raising flour
65g/2½oz/5 tbsp vegan margarine
40-60ml/3-4 tbsp cold water
25g/1oz walnuts, finely chopped

Filling
25ml/1½ tbsp olive oil
3 medium red onions, finely sliced
5ml/1 tsp dried thyme
2.5ml/½ tsp brown sugar
130g/3½oz soft silken tofu
150ml/¼ pint/2/3 cup soya cream
15ml/1 tbsp Dijon mustard
Salt and freshly ground black pepper

Pastry

1. Sift flour and salt into a bowl, adding any bran left in the sieve. Rub in the margarine with your fingers until the mixture resembles fine breadcrumbs.
2. Mix in walnuts, then add enough cold water to form a dough.
3. Turn out dough on to a lightly floured work surface and knead until smooth and elastic. Wrap in plastic and chill for 30 minutes.

Filling

1. Heat oil in a large heavy based frying pan. Sweat onions over a low heat for 20 minutes until very soft and translucent, stirring often.
2. Stir in thyme, sugar and seasoning and cook for a further 5 minutes until caramelised.
3. Set aside and leave to cool slightly.
4. Blend silken tofu, soya cream, Dijon mustard and seasoning in a food processor or liquidiser until smooth and creamy.
5. Preheat oven to 200ºC/400ºF/Gas Mark 6.
6. Lightly grease a fluted 23cm/9 inch loose-bottomed quiche tin.
7. Roll out pastry on a lightly floured work surface, then gently lift it using a rolling pin. Don’t worry if it breaks up.
8. Press pastry into tin with your finger tips and trim top. Use extra bits to mend any holes!
9. Prick pastry base with fork, line with greaseproof paper and baking beans and bake blind for 10 minutes until lightly golden.
10. Remove paper and beans, then spoon onions into pastry base.
11. Mix tofu mixture into onions and smooth with a knife.
12. Bake for 30 minutes until golden and set.

www.milkmyths.org.uk

LEEK & CHESTNUT PURSES

Ingredients

For the purse:
2 - 2 1/2 tbsp olive oil
100g leeks, trimmed and finely chopped
50g arborio risotto rice
30ml dry white vegan wine
325-375ml light vegetable stock
60g chestnuts (vacuum packed), roughly chopped
2 tbsp soya cream
300g filo pastry, cut into 24 x 12cm squares

For the relish:
1 large roasted red pepper (deseeded & skinned) - chopped
2 tsp fresh ginger, finely grated
A pinch caster sugar (to your taste)

1. Pre-heat oven to Gas 6/200°C/400°F. Heat 1 tbsp oil in a pan, lightly fry the leeks until soft and golden. Stir in the rice until it is well coated. Add the wine and bring to the boil. Add 175ml stock, enough to cover rice.
2. Cover the pan and simmer until the liquid is absorbed.
3. Add 175ml of stock and the chestnuts, bring to the boil, cover and simmer for 10-12 minutes until the rice is cooked.
4. Stir in the cream and season well. Set aside.
5. Lightly brush one filo square with oil, place another on top to form an eight pointed star and brush the tips with more oil.
6. Place 2 tsp of the rice mixture into the centre of the filo pastry and pull up edges of the star to form a purse. Repeat until you have made 12 purses.
7. Bake on a tray for 15 minutes until golden.
8. To make the relish, mix the pepper, ginger and sugar and blend well. For a finer sauce, add water and sieve. Serve the relish with each portion of purses.

© The Vegetarian Society 2009

SPICED SWEET POTATO SLICES

2 large pink sweet potatoes, peeled and left whole
30ml / 2 tbsp olive oil
2.5ml / ½ tsp ground coriander
2.5ml / ½ tsp ground cumin
1ml / ¼ tsp ground cardamom seeds
Sea salt to taste

1. Parboil the sweet potatoes for about 10 minutes, until just tender.
2. Allow to cool slightly and cut into 6mm/ ¼" slices, lengthways.
3. Mix the olive oil and spices together, brush them over the slices of sweet potato and then place over hot barbecue coals for a few minutes on each side until crisp and golden.
4. Sprinkle with sea salt and serve immediately.

© The Vegetarian Society 2009

 

Beetroot soup

1 tbsp olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
2 celery stalks, trimmed and sliced
1 large parsnip, trimmed, peeled and grated
6 small raw beetroot, trimmed, peeled and grated
1 wheat-free vegetable stock cube
1 tsp wheat-free vegetable bouillon powder
1 tbsp cider vinegar
1 sweet potato, peeled and diced
¼ cucumber, peeled and diced
2 tbsp finely chopped fresh dill

1. Place the oil, onion, garlic and celery in a large saucepan with 3 tablespoons of water. Cook over a moderate to low heat, stirring frequently, for 3-4 minutes, until soft but not coloured.
2. Add the parsnip, beetroot, stock cube and bouillon powder to the pan with 1.25 litres cold water. Bring to the boil, then lower the heat and simmer for 30 minutes.
3. Stir in the vinegar and sweet potato and continue to simmer for 10 minutes or until the vegetables are tender when pierced with a knife.
4. Ladle into warmed soup bowls and serve garnished with the diced cucumber mixed with the dill.

© Gillian McKeith

Butternut squash chilli with quinoa

1 large onion , finely chopped
2 garlic cloves , crushed
olive oil
1 tbsp mild chilli powder
1 butternut squash , about 1kg, peeled and cubed
100g quinoa , soaked in cold water for 10 minutes
2 x 400g tins chopped tomatoes
400g tin red kidney beans
a small bunch coriander , chopped

1. Cook the onion and garlic in 1 tbsp olive oil until soft (about 7 minutes). Add the chilli powder, cook for a minute then add the squash, quinoa and tomatoes.
2. Simmer for 10-15 minutes until the squash and quinoa are tender and the sauce has thickened. Add the beans and heat through. Stir in the coriander and serve in bowls.

Avocado & raspberry coulis

For the raspberry coulis
350g raspberries
2 tbsp water
2 tbsp sugar
2 tbsp olive oil
1 tbsp raspberry or wine vinegar
salt & freshly ground black pepper

for the avocados
3 small-medium ripe avocados
a squeeze of lemon juice

to garnish
a few pink peppercorns
sprigs of watercress

Blend the raspberries to a puree with water and sugar. Pass through a sieve set over a saucepan. Bring to a boil, then heat gently for one minute, to make the sauce clear and glossy.
Add the oil, vinegar and a little salt and pepper to the mixture. Set aside until ready to serve.
Halve the avocados and remove skin and stones. Squeeze a little lemon juice over each avocado half and season with a little salt. Cut the avocados into fairly thin slices.
Por a pool of the raspberry coulis onto six individual serving plates. Carefully place a cut avocado half on top of the coulis in a fan shape.
Garnish with watercress sprigs and pink peppercorns.

 

Harissa houmous

2 x 400g cans chickpeas, rinsed and drained
5 tbsp olive oil
1 garlic clove
lemon juice
2 tbsp harissa paste
1 tbsp tomato puree

Put 3/4 of the chickpeas in a food processor with 3 tbsp olive oil, garlic and half a cup of water. Blitz until smooth, adding a little more water if necessary to make a thick creamy consistency.
Add the rest of the chickpeas, then whizz again for a few seconds. Season with salt and a good squeeze of lemon juice.
Mix together the harissa and tomato puree with the rest of the olive oil. Drizzle over the houmous to serve.

Moroccan chickpea soup

1 tbsp olive oil
1 medium onion, chopped
2 sticks celery, chopped
2 tsp ground cumin
600ml/1pint hot vegetable stock
400g can chickpeas, rinsed and drained
400g can chopped tomatos with garlic
100g / 4oz frozen broad beans
zest and juice 1/2 lemon
large handful of coriander or parsley and flatbread to serve.

Heat the oil in a large pan, then fry the onion and celery gently for 10 minutes, until softstirring frequently. Add the cumin and fry for a further minute.
Turn up the heat, then add the stock, chickpeas, tomatos, plus a good grind of black pepper. Simmer for 8 minutes.
Add the broad beans and lemon juice, cook for 2 minutes. Season to taste, then top with lemon zest and chopped herbs. Serve with flatbread.

Hearty mushroom soup

25g pack porcini mushrooms
2tbsp olive oil
1 medium onion, finely diced
2 large carrots, diced
2 garlic cloves, finely chopped
1 tbsp chopped rosemary, or 1 tsp dried
500g / 1lb 2oz fresh mushrooms ( try chestnut ) finely chopped
1.2 litres / 2 pints vegetable stock
5 tbsp marsala or dry sherry
2 tbsp tomato puree
100g / 4oz pearl barley
grated vegan parmesan style cheese, or yeast flakes to serve ( optional )

Put porcini in a bowl with 250ml boiling water and leave to soak for 25 minutes.
Heat the oil in a pan, then add onion, carrot, garlic, rosemary and seasoning. Fry for 5 minutes until soft. Drain porcini, saving the liquid, and finely chop. Tip into the pan with the fresh mushrooms. Fry for 5 minutes, then add the stock, marsala or sherry, tomato puree, barley and liquid from porcini.
Cook for 30 minutes or until barley is soft. Add more liquid if too thick.
Sprinkle with cheese or yeast flakes if desired, and serve.

Spicy root and lentil casserole

2 tbsp sunflower or vegetable oil
1 onion, chopped
2 garlic cloves, crushed
700g / 1lb 9oz potatos, peeled and cut into chunks
4 carrots, thickly sliced
2 parsnips, thickly sliced
2 tbsp curry paste or powder
1 litre / 1 3/4 pints vegetable stock
100g / 4oz red lentils
small bunch fresh chopped coriander

Heat the oil in a large pan and cook the onion and garlic for 3-4 minutes until softened, stirring occasionally. Add the potatos, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until vegetables are golden.
Stir in the curry paste, pour in the stock, then bring to boil. Reduce heat, and the lentils, cover and simmer for 15-20 minutes, until the lentils and veg are tender, and the sauce has thickened.
Stir in most of the coriander, season, and heat for a further minute. Sprinkle over rest of coriander, and serve with
naan bread.

Falafels and tabbouleh

Serves 2
Ingredients

Falafels:
1 400g tin organic chickpeas drained
1 onion very finely diced
2 cloves garlic
1 tbs cumin seeds
1 tbs coriander seeds
1 tbs harissa
1 tbs fresh mint finely chopped
salt and pepper
Vegetable oil for frying

Tabbouleh:
200g bulgur wheat
250 ml veg stock
80g cherry tomatoes
3 spring onions finely sliced
1 tbs fresh mint chopped
1 tbs fresh coriander chopped
Juice of half a lemon
Seeds from 1 pomegranate
Salt and pepper

Method:
Toast the spices in a dry pan then grind in a mortar and pestle.

Add spices along with the chick peas and other ingredients to a food processor and blitz until fine consistency, season and roll into golf ball size pieces, chill to help set shape then shallow fry in 1 inch hot oil for 5-6 mins, or until browned.

Place the bulgur wheat into a large bowl then cover with the boiling stock, cover with clingfilm then leave to stand for 5 mins.

Fork through then add the tomato's and lemon juice, leave to stand for 10 mins then add rest of the ingredients, season and serve with the falafels, toasted pitta bread and hummus.

Fried Tempeh

* 227g pack tempeh (available from international supermarkets), cut into strips
* 2 cloves garlic, crushed
* Peanuts as desired
* 2 tbsp kecap manis ( or soy sauce )
* Mixed dried herbs, to taste
* Oil, for deep frying

Heat oil in a wok or deep fryer. and gently fry the garlic. Add the tempeh, mixed herbs and ketjap manis then sprinkle with dried herbs and serve.
( great with Indonesian style curry and rice )

 

Penne pasta with mushrooms

500g / 1lb 2oz penne pasta
4 tbsp olive oil ( + extra for drizzling )
250g / 9oz chestnut mushrooms, cut in half or quartered depending on size.
2 cloves garlic, peeled & finely diced.
salt & freshly ground black pepper.
100g / 4oz sun-dried tomatos
2 tbsp fresh mixed herbs
2 tbsp vegan parmesan cheese

1- Cook pasta according to packet instructions.
2- Meanwhile, in a large frying pan or wok, heat the oil. When hot, add the mushrooms & garlic. Season to taste.
Cook, stirring occasionally, for 5 mins. Turn down the heat and add the tomatos, cook for a further 5-10 mins, stirring regularly.
3- Drain the pasta and add the mushroom mixture & the mixed herbs. Cook for a further 3 mins, stirring gently.
4- Serve hot, drizzled with oil, and a sprinkling of vegan parmesan.

 

Veg & tofu stir fry.

396g block tofu
5 tbsp toasted sesame seeds
1 tsp chinese five spice powder
salt & freshly ground black pepper
250g / 9oz broccoli, cut into small florets
1 large carrot, grated & shredded
4 spring onions, sliced
100g / 4oz frozen peas
1 large onion, chopped
1 large red pepper, deseeded & finely sliced
1 large yellow pepper, deseeded & finely sliced
4 small green chillies, whole ( optional )
2 tbsp sesame seeds

1- Drain tofu & press to remove excess moisture. Cut into small cubes. In a bowl, place 2 tbsp sesame oil, chinese five spice powder & seasoming to taste. Add the tofu & stir gently to coat.
2- Heat 1 tbsp oil in a large wok. When hot add the tofu & cook, turning gently until it starts to brown. Remove contents from wok and set aside.
3- Add 2 more tbsp oil to the wok, then add broccoli, carrot, spring onions, frozen peas, peppers & chillies.
Stir fry for 7-10 mins, and when vegetables are tender, add the tofu and sprinkle with sesame seeds, cook for a further 3 mins.
4- Serve hot with freshly cooked rice.

Vegetable & Chickpea tangine

1 small onion
2 tsp oil
1 clove garlic, crushed
1 tsp harissa
25g / 1oz apricots
1/2 red pepper
1 carrot
120 ml ( 4fl oz ) vegetable stock
75g ( 3oz ) canned chickpeas
75g ( 3oz ) cherry tomatos
50g ( 2oz ) cooked cous cous to serve.

1- Finely chop the onion. Heat the oil in a pan and cook onion for 2-3 mins. Add garlic & harissa, & cook for a further minute.
2- Roughly chop apricots and dice pepper and carrot. Add to the pan with vegetable stock.
3- Season to taste, add chickpeas & tomatos, cook for a further 10 mins until veg is just tender.
4- Serve with cous cous.

 

Spicy pea & tomato pilaf

2 tsp olive oil
1 onion
50g ( 2oz ) long grain rice
chilli powder
200g can chopped tomatos
300ml ( 1/2 pint ) vegetable stock
100g ( 4oz ) frozen peas

Heat oil in a pan. Add onion & cook for 3-4 mins. Add rice & a pinch of chilli powder and cook, stirring, for 2 mins.
Add the tomatos and veg stock, bring to boil.
Reduce heat & simmer, stirring frequently, for 20 minutes. Stir in the peas and cook for a further 10 mins, adding a little more stock if necessary.

Roasted vegetables with pasta

1 courgette
1 red pepper
1 small aubergine
1 small red onion
1 tbsp olive oil
salt & pepper
50g - 2oz pasta shapes
1 tbsp of your favourite vegan salad dressing

Slice the courgette, pepper, onion & aubergine into bite sized pieces.
Place veg in a roasting tin, drizzle with oil, season to taste & cook at 200c - fan 180c - gas 6 for 20 minutes.
Cook pasta. Drain well, and transfer to a bowl. Add the roast veg and mix in your salad dressing.
Stir and serve.

 

 

Vegetable paella

Ingredients:

2 cloves garlic, finely chopped
1 large Spanish onion, finely diced
1 red pepper, diced
1 tsp soft thyme leaves
¼ tsp dried red chilli flakes
570ml/1pint calasparra (Spanish short-grain) rice
1 tsp paprika
125ml/4fl oz dry white wine
1.2 litres/2 pts vegetable stock, heated with ¼ tsp saffron strand
110g/4oz fresh or frozen peas
4 large tomatoes, de-seeded and diced
125ml/4fl oz good olive oil
1 head garlic, cloves separated and peeled
5 tbsp chopped flatleaf parsley
Salt and freshly ground black pepper.

Method

Heat half the olive oil in a paella dish or heavy-base saucepan.

Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy.

Now add the paprika and dry white wine and when it is bubbling, pour in the hot vegetable stock, and cook for 5-10 minutes.

Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.

Meanwhile, heat the remaining oil with the garlic cloves in a separate pan. Fry quickly for a minute or two then add them to the paella. Scatter the chopped parsley over the paella and serve immediately.

Penne with artichokes & peppers

2 RED PEPPERS
350G / 12OZ PENNE PASTA
175G JAR CHARGRILLED ARTICHOKE HEARTS IN OLIVE OIL
1 RED ONION, THINLY SLICED
100G / 4OZ YOUNG SPINACH LEAVES
SALT & FRESHLY GROUND BLACK PEPPER

1- Preheat grill. Halve peppers and place upside down on grill pan rack. Grill for 10-15 mins until skins char. Place in a bowl, cover with cling film and leave to cool. Once cool, remove skins, cores and seeds, then slice & set aside.

2- Bring a large pan of water to the boil, add a pinch of salt. Add the pasta, stir once, and cook for 10-12 mins.

3- Drain the oil from the artichokes into a frying pan and place over a medium heat. Add the onion and saute for 3-4 mins until soft. Cut the atrichoke hearts into quarters and add to the pan with the peppers, tossing to combine.

4- Add the spinach and allow to wilt. Remove from heat and season.

5- Drain the pasta and add the vegetable & oil mixture, stirring well.

Serve at once.

 

Vegetable hot pot

3 large potatos - sliced.
1 chopped red onion.
2 cloves crushed garlic.
295g can vegan condensed vegetable soup.
410g can mixed pulses.
vegan margarine.
oil for frying.

1- Place sliced potatos in a large pan of water, bring to the boil and cook for 5-7 mins. Until potatos just start to soften. Drain well.

2- Heat 1tbsp oil in a frying pan, fry the onion for 4-5 mins until soft. Add the garlic, and fry for a further minute.

3- Stir in the soup and mixed pulses. Heat through.

4- Tip into a large ovenproof dish, layer potatos over the top and brush with the margarine. Bake for 200c / Gas 6 for 30 minutes, until potato is cooked and golden.

 

Sweet potato & Aubergine Pizza

2 tbsp olive oil, plus extra for greasing
500g / 1lb 2oz sweet potato, peeled & sliced
1 medium aubergine, sliced
salt & black pepper
290g packet of pizza dough mix
2 tbsp tomato passata
65g / 2 1/2 oz vegan cheddar style cheese
100g / 4 oz Vegan Mozzarella cheese
1 tbsp pumpkin seeds

1- Preheat oven to 220c ( fan 200c Gas 7 )
2- Grease three large baking trays with oil
3- Arrange sweet potato & aubergine slices in a single layer on one tray. Drizzle with olive oil & season to taste. Bake for 20-25 minutes until veg begins to turn golden.
4- Reduce oven temp. to 180c ( fan 160c Gas 4 )
5- Meanwhile, prepare dough mix as per packet instructions. Divide the dough in half, roll out into two large discs and put onto the two greased baking trays.
4- Spread tomato passata evenly over the pizza bases. Arrange cheddar cheese, veg slices, mozzarella cheese & pumpkin seeds over the sauce base.
5- Bake for 10-15 mins until golden.

( Try flour tortillas as the pizza base, then bake with the prepared toppings for just 5 minutes until crisp )

Basil & Chilli Spaghetti

500g / 1lb 2oz spaghetti
50g / 2oz fresh basil leaves
85ml / 3fl.oz olive oil
2 large garlic cloves, chopped.
1/4 - 1/2 tsp chilli flakes
4 tbsp flat leaf parsley, freshly chopped
salt & freshly ground black pepper
100g / 4oz vegan parmesan style cheese ( or yeast flakes )

1- Cook the spaghetti, according to the packet instructions.
2- Meanwhile, chop the basil. In a large pan or wok combine oil, garlic & chilli. Cook over a medium heat for 1-2 mins, until the garlic is pale golden. Add the chopped basil & parsley, continue cooking for about 30 seconds until herbs start to wilt.
3- Remove from heat, add the cooked spaghetti to the pan, toss. Season to taste. Serve in warmed bowl and top with parmessan or yeast flakes. Serve immediately.

 

Tacos

Olive oil spray
2 cloves garlic, crushed with a little salt.
1 small onion, finely chopped
200g vegan mince
1tsp chilli powder
1/2 tsp ground cumin
1/2 tsp. ground coriander
300g tin red kidney beans
2tbsp tomato puree
300ml vegetable stock
200g can chopped tomatos
8 taco shells
1/2 small iceberg lettuce, finely shredded

For the salsa -
1/2 cucumber, deseeded and finely sliced
1 small red onion, finely sliced
2 tomatos, deseeded and diced
1 tbsp chopped coriander
Juice of 2 limes
2 tsp sweet chilli sauce

1- Preheat oven to 160c ( fan 140c Gas 3 )
2- Spray a little oil in a frying pan, and cook garlic, onion and vegan mince until cooked through.
3- Add the chilli powder, cumin, coriander, kidney beans, tomato puree and veg stock, then bring to boil. Reduce heat and simmer for 15 mins. until the liquid reduces. Fold in the tomatos and season.
4- Meanwhile make the salsa by combining all the ingredients. Warm the taco shells in the oven for 6-7 mins.
5- Fill your tacos with iceberg lettuce, mince mixture and salsa, and enjoy!

Fudge Custard

1oz cornflour
1/2 pint soya milk
2tbs vegan margarine
few drops vanilla essence
6tso golden syrup
1oz vegan chocolate

1- Mix cornflour with a little milk, then stir in rest of milk. Transfer to a saucepan, add marg, and stir until thickened.
2- Remove from heat and add vanilla.
3- Spread the bottom of a saucepan with a little marg and heat the syrup until golden brown, making sure it doesnt burn. Quickly stir into white sauce.
4- Transfer into a serving bowl, cool then refridgerate.
5- Grate the chocolate and sprinkle it over the top of the pudding before serving.

Baked Banana Halves

2tsp vegan margarine
2 small bananas
2tsp lemon juice
2tbs sugar
pinch ground cinnamon
handful cashew pieces
soya yogurt ( optional )

1- Heat the marg in a baking dish in a 400f / 200c / gas 6 oven For about 5 mins.
2- Slice bananas in half lengthwise and turn halves into marg until well coated.
3- Sprinkle banana with lemon juice, sugar, cinnamon and cashews. Bake in oven for 15 mins.
4- Serve immediately, topped with yogurt if desired.

Bread & 'Butter' Pudding

4 small slices bread
vegan margarine
4tbs raisins
1tbs custard powder
4tsp brown sugar
1/2 pint soya milk
grated nutmeg

1- Trim crusts off bread, spread marg on them and slice into strips. Put one layer into bottom of dish, cover with raisins and then another layer of bread.
2- Mix custard powder and sugar with a little of the milk, then add rest and stir well. Pour over the bread and leave to soak for 20mins.
3- Sprinkle nutmeg over top and bake for about 30mins at 350f / 180 c / gas 4.

Hot Chocolate Pudding

2oz wholemeal flour
1tsp baking powder
4tsp cocoa powder
2oz raw cane sugar
1/2 tsp vanilla essence
4tsp vegan mayonnaise
4fl oz water
vegan chocolate sauce

1- Mix flour, baking powder, cocoa powder and sugar in a microwaveable bowl, add vanilla and mayo, stir in water.
2- cover with greaseproof paper and microwave for 1 1/2 mins. Leave to stand for 30 seconds.
3- Heat sauce and pour over pudding.

Vegan Banana Muffins

* 3 very ripe bananas
* 1/4 cup oil or vegan margarine, softened
* 1 cup sugar
* 2 cups flour
* 1 tsp salt
* 1 tsp baking soda
* 1 cup chopped walnuts (optional)

Pre-heat oven to 360f.
In a large bowl, mash the bananas with a fork till soft. Add the oil or vegan margarine and sugar and cream together.
In a separate bowl, combine together the flour, salt, and baking soda. Combine with the banana mixture, stirring gently just to combine.
Grease or line a muffin pan, and fill each muffin about 2/3 full with batter. Bake for about 25 minutes, or until a toothpick inserted into a muffin comes out clean.

VEGAN CHOCOLATE CAKE

200G / 7oz SELF RAISING FLOUR
1 HEAPED TEASPOON BAKING POWDER
30G / 1oz DRINKING CHOCOLATE
75G / 3oz SOFT BROWN SUGAR
225ML / 8FL.OZ WATER
85ML / 3 FL.oz SUNFLOWER OIL
25G / 1oz VEGAN CHOCOLATE DROPS

1- Preheat oven to gas 4 / 175c / 350f
2- grease 8" cake tin or loaf tin
3- measure water & oil in a measuring jug. stir.
4- sieve all dry ingredients into a bowl. mix.
5- add the liquid a little at a time until mixed.
6- add chocolate drops & beat or hand whisk mixture.
7- pour into cake tin. Bake in preheated oven for approx. 40mins.
8- leave to cook for a few minutes then turn our onto a wire rack.
9- Once cooled decorate as desired.

To decorate i use melted Plamil Chocolate, vegan white and chocolate buttons and jelly tots

or Fudge topping
2oz vegan marg.
3 tablespoon water.
7oz icing sugar.
2oz cocoa powder.
1 teaspoon vanilla essence

1- Melt marg over a gentle heat, then add other ingredients and mix thoroughly. Leave to cool.
2- Beat until stiff. Use to sandwich two halves of cake together or spread over top of cake and decorate.

Coconut rice pudding

400ml can coconut milk
425ml ( 3/4 pint ) vanilla rice milk ( or soya milk )
100g ( 3 1/2 oz ) pudding rice
50g ( 2oz ) caster sugar
1tsp nutmeg
1 mango, peeled and sliced
25g ( 1oz ) grated vegan chocolate

Put coconut milk in a large measuring jug and stir.
Add the rice milk and stir well.
Pour into a saucepan with the rice, sugar and nutmeg.
Bring very gently to the boil, stirring often.
Then simmer for 40-50 minutes, stirring frequently to prevent sticking.
When the mixture has thickened and the rice is tender, put into individual serving dishes.
Arrange mango slices on top of rice and scatter chocolate over top.
Serve immediately.

Rhubarb, ginger & oatmeal crumble.

85g toasted flaked almonds
90g plain flour
60g porridge oats
150g caster sugar
100g vegan margarine
drop of vanilla extract
400g tender rhubarb, cut into small chunks.
1 orange, zested
3tbsp stem ginger in syrup, finely chopped.

Preheat oven to 180c / gas 4
Place the almonds, flour, oats and half the caster sugar in a processor and pulse until you form a rough crumble mixture.
Add the margarine and vamilla, pulse again until marg is incorporated into mixture.
Place rhubarb in a pan with orange zest and remainder of sugar. Cook for 4-5 minutes until tender but not mushy. Leave to cool then drain.
Spoon the rhubarb into a serving dish and sprinkle over the crumble.
Bake for 30-40 minutes until brown and bubbling.
Serve with swedish glace vanilla icecream.

Raspberry cheesecake

450 g plain non-dairy cream cheese
175 g sugar
Juice of 1 whole lemon
Dash of vanilla
2 Tbsp corn flour
Pastry shell
Fresh raspberries or canned cherry pie filling

Makes 8 servings

Preheat the oven to 350°F.
Blend together the non-dairy cream cheese, sugar, lemon juice, vanilla and corn flour and pour into the pastry shell. Bake for 45 minutes to 1 hour, or until the top is golden brown. Allow to cool.
Cover the top of the "cheese" cake with the fresh raspberries or the cherry pie filling. Chill until firm.

www.peta.org.uk

Celebration Cake

Serves 8 large slices

Wet ingredients
1 cup soya milk
¾ cup maple syrup
½ cup mashed banana (1 medium or 2 small)
1/3 cup sunflower oil
2 tsp vanilla extract
2 tsp cider vinegar

Dry ingredients
2 cups fine wholemeal flour
1 level tbsp baking powder
Pinch salt

Filling
Jam of your choice (We like blackberry, but apricot would be good too!)
Provamel Vanilla Soya Dessert

1. Preheat oven to 180ºC/350ºF/Gas Mark 4. (If using a fan-assisted oven, see maker’s instructions and alter time/temperature accordingly.)
2. Lightly oil or spray 2 shallow 9 inch cake tins. Loose-bottomed or spring form are best.
3. Place wet ingredients in a blender or food processor and process until smooth.
4. Place dry ingredients in a large mixing bowl and stir them together.
5. Pour wet ingredients into dry ingredients and beat well, using a wire whisk or electric beater to make as smooth batter.
6. Pour batter equally into the prepared cake tins.
7. Shake pans back and forth to even out batter, then tap on a work surface to rid the batter of any air pockets.
8. Bake for about 25-30 minutes (less if in a fan-assisted oven), until a skewer inserted in the centre of each cake comes out clean. You may have to swap oven racks to ensure that each cake is cooked evenly.
9. Remove cake tins from oven and allow to cool for 10 minutes.
10. Gently turn them out of the tins – a long spatula is handy for this – and allow to cool completely.
11. While cakes are cooling, get the filling of your choice ready.
12. If using our filling suggestion, spread jam on each half of cake, then the Soya Dessert. Put the two halves together, slice the cake and serve.

www.milkmyths.org.uk

Chocolate Mousse

Serves 8-10 – very rich

455g/1lb silken tofu (red packet) – available in good supermarkets or health stores.
285g/10oz dairy-free chocolate chips or dairy-free dark chocolate such as Green & Blacks/Divine
3 tbsp maple syrup
1 tsp vanilla extract
Pinch salt

1. Line a sieve with kitchen paper and place tofu inside. Cover tofu with paper and place a weight on top (such as a tin of beans laid on its side).
2. Allow the tofu to drain for about 15 minutes, or until about 80ml/3fl oz has drained out.
3. Blend tofu in a food processor or blender until just smooth.
4. Soften chocolate with maple syrup in a double boiler (or bowl over pan of hot water), set over a low heat.
5. Stir gently with a rubber or plastic spatula until the mix has melted and combined.
6. Pour chocolate mixture with vanilla extract and salt into processor with the tofu.
7. Mix until creamy, scraping down sides once or twice to ensure everything well mixed in.
8. Refrigerate in individual serving dishes of your choice and allow to set in the fridge for an hour or so.

www.milkmyths.org.uk

Maple Banana Custard
Serves 3-4

1 pack firm silken tofu (blue package)
1 large ripe banana, mashed
¼ cup maple syrup
1 tbsp fresh lemon juice
1 tsp vanilla extract

1. Place everything in blender or food processor.
2. Process for several minutes until the tofu has lost its grainy texture and the whole thing is very creamy.
3. Serve at once or transfer to a covered container and chill.
4. The flavour gets even nicer when the ingredients have the chance to party together!

www.milkmyths.org.uk

Fruity Tofu Cheesecake

Serves 4-6

200g/7oz vegan digestive biscuits or Hobnob type (supermarket own brand oat crunch type are often vegan)
75g/2½oz vegan margarine
50ml/2fl oz soya milk
350g/12oz silken tofu
200g/7oz vegan cream cheese
1 tbsp vegetable oil
1-2 tbsp golden syrup
1 tsp vanilla essence
½ tsp lemon or orange essence (optional)
2 tsp arrowroot
Mixed berry fruits (tinned or frozen) for topping. If frozen, the fruit might be a bit tart, so you can sprinkle it with some caster sugar.

1. Preheat oven to 180ºC/350ºF/Gas Mark 4.
2. Grind biscuits until there are no lumps left (or batter them with a rolling pin in a sealed plastic bag!).
3. Melt margarine in pan, mix in biscuit crumbs.
4. Spread biscuit/margarine mixture in a greased flat tin (about 8-9 inch spring form tin best) and bake in oven for 5 minutes.
5. Blend all other ingredients – but not fruit – thoroughly until smooth.
6. Remove cheesecake base from oven.
7. Pour filling mixture over base and return to oven.
8. Bake for 20 minutes.
9. Remove and leave to cool.
10. Top with fruit topping and chill before serving.

www.milkmyths.org.uk

CARROT CAKE

* 2 cups self raising wholewheat flour
* 1 tsp baking powder
* 1 tsp bicarbonate of soda
* 1/4 tsp salt
* 1 1/4 cups dates, chopped
* 1 cup raisins
* 1 1/4 cups water
* 1 tsp cinnamon
* 1 tsp ground ginger
* 1 tsp mixed spice
* 1/2 cup carrot, grated
* 1/2 cup chopped walnuts
* 1/2 cup pure pineapple juice

1. In a small bowl, mix together the flour, baking powder, bicarbonate of soda, and salt and set aside.
2. Combine the water, dates, raisins, cinnamon, ginger, and mixed spice in a small pan. Bring to the boil, reduce the heat, and gently simmer for 5 minutes.
3. Turn off the heat, stir in the grated carrot and allow to cool completely.
4. Add the walnuts and pineapple juice to the carrot mixture and mix well.
5. Add the dry ingredients to the wet ingredients and stir well to combine. If the mixture looks a little dry then add a bit more pineapple juice. Pour the batter into a lightly oiled 8 inch cake tin.
6. Bake at 375F/177C degrees for 45 minutes, or until a toothpick inserted in the center comes out clean.
7. Cover with your favourite vegan frosting.

www.evolvecampaigns.org.uk

Chokladboll

3 1/4 cups oats
1 1/4 cups sugar
6 Tbsp cocoa
1 tsp vanilla extract, added to the coffee
150g vegan margarine
6 Tbsp cold coffee
flaked coconut or pearl sugar

1. Mix oats (Instant Oats will give a better texture and flavor and is recommended), sugar, vanilla sugar, and cocoa in a large bowl.
2. Using your hands or a potato masher, incorporate the margarine into the dry ingredients until the dough has an even consistency.
3. Add the coffee and mix until incorporated.
4. Fill a small bowl with flaked coconut or pearl sugar.
5. With your hands, roll the dough into 3 cm (1 inch) diameter balls.
6. Roll each ball in the coconut or pearl sugar and place on a tray.
7. Chill chocolate balls for at least one hour before serving.

SWEET PUMPKIN PIE

Ingredients

450g pumpkin, peeled, seeded and cubed
100g light muscovado sugar
1 tbsp vegetable oil
150g creamed (block) coconut ( Try Bart Creamed Coconut Sachets, 4 individual 50g sachets, from Waitrose and bartspices.com)
1 vanilla pod, split lengthways

For the pastry

300g plain flour, plus extra for dusting
150g vegan margarine (such as dairy-free Pure Sunflower, available from major supermarkets), chilled
35g icing sugar, sifted
A little soya milk, to bind

For the topping

55g vegan margarine, chilled
125g plain flour
90g demerara sugar

1. Preheat the oven to 180°C/fan160°C/gas 4. For the filling, place the pumpkin, sugar and oil in a large roasting tin and toss together. Roast for 35 minutes, turning halfway, until soft and golden.
2. Meanwhile, for the pastry, put the flour, margarine, sugar and a pinch of salt in a large bowl and, using your fingertips, rub everything together until it resembles breadcrumbs. Add a little soya milk to form the mixture into a soft dough. Wrap the pastry in cling film and place in the fridge for 30 minutes.
3. Meanwhile, make the topping. Place all the ingredients in a bowl and, using a knife, mix the margarine into the plain flour and sugar until it resembles coarse breadcrumbs. Set aside until needed.
4. Roll the pastry out on a lightly floured surface, then press into a 23cm round, fluted tart tin. Prick the base with a fork, fill with baking paper and beans and bake blind for 15 minutes. Remove the paper and beans and bake for a further 10 minutes or until pale golden.
5. Raise the oven temperature to 190°C/fan 170°C/ gas 5. Place the syrupy roasted pumpkin in a food processor together with the creamed coconut. Scrape the seeds from the vanilla pod, add to the processor and whizz until smooth. Spoon into the tart case and spread evenly.
6. Sprinkle the topping over the pumpkin and bake for 25 minutes, until crisp and golden. Cool slightly before removing from the tin. Slice and serve hot or warm with coconut milk to drizzle over.

© delicious. magazine

APPLE CRUMBLE

1kg Bramley apples, cored and sliced
400g plain flour
200g vegan margarine
100g sugar

1. Pre-heat the oven to 180°C.
2. To make the crumble, sift the flour into a bowl and rub in the margarine until you get a breadcrumb texture. Mix in 70g of sugar.
3. Layer the apples in a 1.5l ovenproof dish and sprinkle over the remaining sugar.
4. Top with the crumble mix.
5. Bake for around 40 minutes, or until the crumble is golden brown.
6. Serve with vegan cream or icecream.

VEGAN CHOCOLATE TIFFIN

100g vegan margarine
2 tbsp golden syrup
50g raisins
50g glace cherries, halved
200g digestive biscuits or ginger snaps ( crushed )
120g vegan chocolate

1- Melt the chocolate and then mix in the margarine and syrup.
2- Mix in all other ingredients
3- Press down into a greased tin. Decorate with your favourite vegan cake toppings.
4- Put in fridge to set. Cut into triangles.

Variations :-
Use maple syrup or cherry jam instead of golden syrup.
Add grated ginger to the ginger snaps for an extra zing.
Use milk chocolate to make the tiffin, then coat with dark chocolate.
Use bourbon biscuits for an extra chocolatey tiffin.

HOMEMADE VEGAN YOGHURT

285 GRAMS SILKEN TOFU
1 BANANA
2 TBS SOY MILK
2 TBS LEMON JUICE
2 TBS MAPLE SYRUP OR AGAVE NECTAR

COMBINE ALL INGREDIENTS IN BLENDER UNTIL SMOOTH AND CREAMY. TASTE (ADD MORE SWEETENER IF DESIRED). ADD FRESH STRAWBERRIES, BLUBERRIES OR MORE BANANA FOR FLAVOURED YOGHURT.

(TAKEN FROM HAPPYHERBIVORE.COM)

Chocolate & rum cheesecake

Ingredients
170g ground almonds
125g wholemeal flour
150g vegan margarine
340g firm tofu
100g demerara sugar
7 tablespoons unsweetened cocoa powder
4 tablespoons sunflower oil
125ml soya milk
4 tablespoons dark rum
1 1/2 teaspoons vanilla extract

1. Preheat oven to 170 C / Gas 3. In a medium bowl, combine ground almonds and wholemeal flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 23cm round springform pan.

2. In a liquidiser or food processor, crumble the tofu. Add sugar, cocoa, oil, soya milk, rum and vanilla. Process until smooth and creamy. Pour filling into base.

3. Bake in the preheated oven for 75 minutes or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.

Recipe by: WINNIE YEUNG

Raw chocolate cheesecake

Ingredients
For the Base:
110g walnuts
40g unsweetened cocoa power
200g pitted Medjool dates
1 tablespoon vanilla extract
1 pinch salt

For the Filling:
360g raw cashews, soaked overnight in cold water, then drained
1 1/2 teaspoons vanilla extract
165g frozen ripe banana
1 tablespoon fresh lemon juice
3 tablespoons water
1 pinch salt
40g unsweetened cocoa powder
75g pitted Medjool dates

Preparation method
1. For the Base: In a food processor, blitz the walnuts until you get coarse crumbs. Add the remaining ingredients and blitz until well incorporated. The mixture will be still quite crumbly, do not fear.

2. Press about 200g of the base mix evenly into a cling film lined 20 cm round springform cake tin. Set aside.

3. For the Filling: Wipe out the food processor bowl, then blitz the filling ingredients until well incorporated and smooth. Taste the sweetness and add more dates as you wish. Pour into the tin and smooth out using a wet spatula or spoon. Cover with cling film and place into the freezer for 2-3 hours.

4. Once set, slice, plate and enjoy! You can store the cheesecake in the freezer whole - slice the pieces as you need with a very sharp knife. The slices thaw in 1 hour

Ingredients
When you can get bananas on the cheap, let them ripen, peel, chop into big chunks and freeze in a freezer bag. I find that Medjool dates are softer, squidgier and sweeter than other dates. If you can't get your hands on them, use ordinary dates, but you may need to add a few more.

Cook's note
You won't use all of the chocolate base. You can pop the remainder into your mouth with a spoon OR roll into balls, then pop into your mouth… you get the general idea.

Recipe by: honeyandspice

No Bake Chocolate Hazelnut Cheesecake

Ingredients
450g vegan cream cheese, softened
100g caster sugar
375g vegan chocolate hazelnut spread.
1/4 teaspoon vanilla extract
1 (23cm) prepared digestive biscuit base

Preparation method
1. In a large bowl, beat cream cheese and sugar until smooth. Blend in chocolate hazelnut spread and vanilla until no streaks remain. Pour into the base. Refrigerate for at least 4 hours before serving.

Roasted rhubarb

* 550g rhubarb
* 85g golden caster sugar

1. Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
2. Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.
Serve with vegan icecream, cream or custard.

Blackberry & elderflower crumble

450g / 1lb blackberries
6 tbsp elderflower cordial
175g / 6oz plain flour
75g / 3oz vegan margarine
3tbsp golden caster sugar

1- Preheat oven to 200c / 400f / gas 6.
2- Place blackberries in a 1.2 litre / 2pint ovenproof dish and sprinkle over the elderflower cordial.
3- Sift the flour into a bowl and rub in the margarine until mixture resembles bread crumbs. Stir in the suger. Sprinkle crumble topping over fruit and bake in the oven for 25-30mins until topping is golden brown.
4- Serve with vegan cream or vegan vanilla icecream.

 

Strawberry & almond tart

450g / 1lb ready rolled puff pastry
Plain flour, for dusting
50g / 2oz vegan margarine, melted. ( plus extra for greasing )
250g / 9oz Marzipan
450g / 1lb Strawberries ( hulled & halved )
50g / 2oz Caster sugar
25g / 1oz Flaked Almonds, toasted
Vegan cream or icecream to serve.

1- Roll out pastry on a floured surface, until 3mm thick. Prick all over with a fork. Cut out four 6 inch discs with a cookie cutter. Place on a baking sheet and leave to rest in the fridge for 1 hour.
2- Preheat oven to 200c ( fan 180c Gas 6 ) Grease a baking sheet & lightly dust with flour.
3- Roll out the marzipan to 3mm thick, cut into four discs of 5 inches in diameter.
4- Remove pastry bases from fridge, place on greased & floured tray. Brush edges of pastry with melted margarine and place marzipan circle in center of each pastry circle. Arrange strawberries on top of marzipan & drizzle with remaning melted margarine and a sprinkle of caster sugar. Bake in the oven for 15-20 minutes.
5 - Scatter toasted almonds on top of tarts and serve with cream or icecream.

Poached pears with chocolate sauce.

4 medium, just ripe pears
375ml ginger beer
120g / 4 1/2 oz caster sugar
1 cinnamon stick
200g / 7oz vegan dark chocolate - broken into pieces
300ml vegan single cream - Try alpro soya cream

1- Remove the core from the base of each pear, with a teaspoon or melon baller. Leave the stalk intact. Peel the pears.
2- Combine the ginger beer, 120ml / 4 fl.oz water, the sugar and the cinnamon in a large saucepan. Heat, while stirring, until the sugar desolves. Bring to the boil, add the pears. Reduce heat and simmer, uncovered, turning occasionally for 15-20 mins, or until tender. Then transfer the pears to a serving dish.
3- Meanwhile, place the chocolate and cream in a heat proof bowl over a saucepan of simmering water. Making sure the base of the bowl isn't touching the water. Cook and stir for 5 mins until melted and smooth. Remove the pan from the heat.
4- Drizzle the hot chocolate sauce over the pears. Serve with vegan vanilla icecream.