Dinner

Cream of Tomato Soup with Mixed Beans

This is an easy, cheap yet rewarding recipe that's great served as a starter or main course. Creamy and rich this soup is a winter warmer and goes perfectly with fresh bread.
Course: Appetizer, lunch, Main Course, Soup
Keyword: dairy free, tomato soup

Ingredients

  • 2 500g packs of passata 2 tins of chopped tomatoes
  • 1 tin mixed beans drained
  • 2 medium onions finely chopped
  • 1 veg stock cube
  • 2 cloves garlic minced
  • 250 ml soya cream or use Oatly or coconut cream
  • 1 tbsp coconut sugar or sugar of your choice
  • 2 tbsp tomato puree
  • 1/2 tsp pink/sea salt
  • 1 tsp sage
  • 1 tsp basil
  • season with black pepper I like a lot.

Instructions

  • Serves 4-5.
    To a pan on a medium head add 2 tbsp of oil (I use olive) and fry the onions for 3-4 minutes until they are soft and translucent. Add the garlic and heat for a minute then pour in the passata, herbs, salt, pepper and add the stock cube. Keep mixing the soup to combine the ingredients (you want it hot enough to simmer).
    Pour in the cream (save a little to decorate the top) and add the drained mixed beans. Mix together then add the sugar and tomato puree.
    Turn down the heat and simmer for 10 minutes. Serve with a drizzle or cream and fresh basil. Enjoy!

Video

Notes

TIP: Chop the onion finely so it cooks faster and leaves the soup with a smoother texture. I used passata but you can use tomato juice or chopped tomatoes. If using chopped tomatoes you'll need to blend them first to a fine liquid. If you want a traditional cream of tomato soup leave out the beans.

Cranberry, Cheese & Sausage Parcel

One time I was cooking a roast dinner & hadn't thought about what I'd serve with the veg. With the ingredients I had in the fridge I created this really simple & quick recipe. My guests loved it & thought I'd spent ages making it. This is great for when you don't have a lot of time but want something impressive to serve.
Course: Appetizer, Main Course, Side Dish
Keyword: sausage parcel, vegan christmas
Servings: 2 people

Ingredients

  • 2 squares vegan puff pastry Buy the one made with oil not butter
  • 2 tbsp cranberry sauce
  • 2 sausages I used Linda McCartney
  • 2 cubes cheese

Instructions

  • Let the pastry sit at room temperature for 20 minutes so it's easier to mold.
    Cut out two (or more, depending on servings) squares of pastry (approx 14-15cm square). Put 1 tbsp of cranberry sauce in the centre. Roll a sausage into a ball & place on top of the cranberry. Cut a small piece of cheese and place on top of the sausage.
    Like a parcel bring the corners together (see video) and pinch to seal. It should end up looking a bit like a pyramid. Pop on a greased baking tray. Brush with plant milk and bake for 15-20 minutes until golden brown.
    I like to serve with gravy but they're great on their own. Enjoy!

Video

Notes

TIP: Let the sausages defrost or cook for 1 minute in the microwave. Make sure the edges of the pastry are pinched and sealed together or you'll find the sauce leaks out.

Toad in the Hole (Spelt with Onion & Rosemary) & (Traditional)

I've not had toad in the hole (sausages in batter) since I went vegan. While looking for recipes I realised there aren't many and the ones that exist weren't very good. So, I created my own recipe. Originally I made the spelt recipe but it didn't look like a traditional toad in the hole. The taste and smell were incredible but I wanted it to rise and not look so dark. By experimenting with different ingredients I found out using white flour helps it rise. You can choose your favourite.
Course: Main Course
Keyword: egg free, toad in the hole, vegan toad in hole
Servings: 2 people

Equipment

  • Medium oven proof dish

Ingredients

Spelt with Onion & Rosemary

  • 3 sausages I used Meatless Farm (Sainsburys)
  • 100 g spelt flour
  • 30 g gram flour chickpea flour
  • 2 tsp baking powder
  • 1 tbsp rosemary
  • 1 medium onion chopped
  • 1/2 tsp black salt gives egg taste
  • 100 ml aquafaba chickpea water
  • Veg oil

Traditional Version

  • 3 sausages
  • 100 g self raising white flour
  • 30 g gram flour
  • 1 tsp baking powder
  • 1/2 tsp black salt
  • 100 ml aquafaba
  • 250 ml plant milk unsweetened

Instructions

  • Preheat oven to 220oC/428oF. Serves 3-4

    Both versions use the same method.
    Make sure your oven is preheated to the temperature. In a medium sized oven dish pour in some oil just covering the bottom and place in the oven for ten minutes. It's very important the oil in the dish is smoking hot so that the batter cooks properly.

    While the oil is heating pour the milk and aquafaba into a large bowl and whisk for a couple of minutes until fluffy. Sift in the flours and baking powder. Add the salt (rosemary & pepper optional) and whisk until you have a batter.

    Take care removing the dish from the oven and work as fast as you can to get the ingredients back in the oven. Add the sausages (onion optional) and pour over the batter to just cover the sausages. Do not use too much batter or the sausages will be hidden under the batter when it rises.

    Pop back in the oven and bake for ten minutes. After ten minutes turn down the heat to 200oC/392oF and bake for a further 15-20 minutes until golden brown. Serve with your favourite veg and lots of gravy.

Video

Notes

TIP: Its important to get the oil smoking hot when you add the ingredients. The heat helps the batter rise. Be careful as it's VERY hot! My traditional recipe batter raised and covered the sausages. I got a spoon and moved the batter away from the sausages exposing them. When the dish comes out of the oven the batter will shrink slightly.

Avocado & Chickpea Gratin

When I was in Spain a few years ago my favourite dish at a popular restaurant was avocado gratin. This was before I was vegan. I wanted to recreate the dish and this is incredibly similar and delicious. I added chickpeas for fiber and protein and by using wholemeal or gluten free flour it's far more healthier. This dish could serve two as part of a main course or starter but I decided to treat myself and eat the lot.
Course: Appetizer, lunch, Main Course, Side Dish
Keyword: avocado gratin

Ingredients

  • 1 medium-large avocado - cut in half & de-stoned 1 per person
  • 1 tbsp tomato puree
  • 1 tin chickpeas drained
  • generous pinch of pink/sea salt
  • 1 clove garlic chopped
  • 2 tbsp nutritional yeast
  • 30 g vegan cheese extra to grate on top
  • 50 g wholemeal flour or gluten free flour
  • black pepper to taste
  • 40 g vegan butter/spread
  • 435 ml plant milk unsweetened

Instructions

  • Preheat oven 200ºC/392ºF

    In a saucepan on a medium heat add the flour, butter, salt, pepper, milk and nutritional yeast. Whisk for a minute until combined. Now add the cheese and whisk again. Add the tomato puree and turn up the heat whisking continuously until you have a thick, creamy, lump free sauce. Turn off the heat and in an oven dish pour in the chickpeas, add the avocado and sprinkle with garlic. Pour over the sauce and top with a generous helping of grated cheese. I like a lot of black pepper so added more before popping in the middle of a preheated oven for 20 minutes.

    The dish and contents will be very hot so take care. Serve straight from the dish or with vegetables on the side like I did.

Video

Notes

TIP: If the sauce seems a little thick just add a dash of water or more milk and whisk in until you get the desired result.

Maple Syrup & Rosemary Glazed Parsnips

I love a roast dinner so decided to put together a set of videos showing how I make each part. These parsnips are are slightly sweet and the rosemary brings out the flavours. The sightly caramelized taste means they'll stand out when served with your roast dinner. No need to use honey.
Course: Main Course, Side Dish
Keyword: maple parsnips, roast parsnips, vegan christmas

Ingredients

  • 4 large parsnips peeled and cut in half
  • 2 tbsp maple syrup
  • pinch of pink/sea salt
  • 1 tbsp rosemary
  • vegetable oil

Instructions

  • Preheat oven to 200oC/392oF. Serves 3-4

    Peel the parsnips and cut off the ends. Slice in half and boil with a pinch of salt for 2 minutes.

    While the parsnips boil pour vegetable oil into a roasting tin (just enough to coat the base of the tin) and add the syrup and rosemary. Stir so all the ingredients are combined.

    Drain the parsnips and place them in the tin with the oil. Make sure each parsnip is coated in the glaze.

    Roast for 40 minutes turning halfway through. After 40-45 minutes they will be golden brown. Enjoy!

Video

Notes

TIP: By boiling for 2 minutes it keeps the parsnips soft inside as sometimes they can be dry. Do not boil for more than 2 minutes as they will be too soft.

'Turkey' & Cranberry Slices

A traditional roast has the meat as the centre piece. I always worried my roasts lacked the wow factor but now this is a great addition to your roast/Christmas dinner.
Course: lunch, Main Course, Snack
Keyword: vegan christmas, vegan roast, vegan turkey

Ingredients

  • 130 g chickpeas drained
  • 70 g cashews soaked over night in water or 15 minutes in just boiled water. Drain before use.
  • 100 g oat flour I make my own by blending 100g oats in my blender to a fine flour.
  • 50 g dried cranberries
  • 150 ml plant milk unsweetened
  • 120 g vital wheat gluten amazon or health stores
  • 4 tbsp nutritional yeast
  • 4 tbsp olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp pink/sea salt
  • season with black pepper
  • 2 tbsp chicken seasoning available from most supermarkets.

Instructions

  • To a blender/food processor add the milk, chickpeas, oil and cashews. Blend until you have a creamy liquid. A few small fine lumps are fine, these add to the texture. Add the vital wheat gluten, oat flour, onion & garlic powder, salt, pepper, seasoning and nutritional yeast.

    Blend until the mixture turns to dough. Keep blending for 2-3 minutes. If the mixture is too wet add a little more vital wheat gluten.

    In a large bowl add the cranberries and dough. Kneed the dough so that all the cranberries are combined into the dough. Shape into a small loaf/joint and wrap in parchment paper and then foil.

    Place in a steamer and steam for 1 hour and ten minutes. Serve immediately with lots of gravy.

    Enjoy!

Video

Notes

TIP: Once the joint is steamed you can serve it straight away or cut into slices and shallow fry for a crispier texture. The leftovers will be great for salads or in sandwiches.

Yorkshire Puddings

Over the past 3 years as a vegan I've tried and failed to make a Yorkshire pudding that looks and tastes as good as a regular one. Using bits of recipes I've seen online I finally created a Yorkshire pudding that I think is better than the original. Crispy, eggy with a soft centre. I could eat these on their own.
Course: Main Course
Keyword: dairy free, egg free, vegan roast, vegan yorkshire puddings, yorkshire puddings

Ingredients

  • 100 g self-rising flour
  • 30 g gram flour chickpea flour
  • 1 tsp baking powder
  • 250 ml plant milk unsweetened
  • 100 ml aquafaba chickpea water
  • 1/2 tsp black salt needed for egg taste
  • vegetable oil

Instructions

  • Preheat the oven to 220oC/428oF

    Using a muffin tin pour a little oil (1 tsp approx) into each well. Place in the oven for 10 minutes. It's very important the oil is smoking hot before pouring in the batter.

    To a large bowl add the milk and aquafaba. Whisk for a minute until bubbly. Now, sift in the gram and self-rising flours. Add the salt and whisk for 2 minutes. Pour into a jug ready for the oven.

    Please take care when removing the tin from the oven and place on a heat proof surface.

    The oil should be smoking hot.

    Pour in the batter leaving a slight gap at the top. You need to work fast or the puddings won't rise. Place back in the oven and bake for 10 minutes. Turn the heat down to 190oC/374oF and cook for a further 15-20 minutes until golden brown.

    Enjoy!

Video

Notes

TIP: There's an art to getting the puddings to come out perfectly. You must use a muffin tin and make sure the oil is smoking hot when it comes out the oven. Pour in the batter and get back in the oven as soon as you can. If you spend too much time they won't rise. Mine came out with a peaked centre but they sank once they were removed from the tin. When you take them out the oven you can use a spoon to push the centre in to get the traditional shape.

Seitan 'Chicken' Stuffed Joint

I love a roast dinner so decided to put together a set of videos showing how I make each part. This is a showstopper which you can serve up as the centre piece of your roast or Christmas dinner. It's easy to make and can be frozen.
Course: Main Course
Keyword: seitan, vegan roast
Servings: 1 family

Ingredients

  • 200 g chickpeas drained
  • 100 g oat flour I blend normal oats in the food processor to a fine flour
  • 150 ml plant milk unsweetened
  • 120 g vital wheat gluten amazon or health stores
  • 4 tbsp nutritional yeast
  • 4 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp pink/sea salt
  • black pepper
  • 2 tbsp chicken seasoning Most supermarkets sell this
  • 1 pack stuffing mix 170g

Instructions

  • Prepare your stuffing so it can cool while you make the seitan.

    To your food processor add the milk, chickpeas, vital wheat gluten, oat flour, salt, pepper, onion and garlic powder, nutritional yeast and chicken seasoning.

    Blend for a couple of minutes until all the ingredients are combined. You may have to use a spatula to scrape the sides and reblend. Add a little more vital wheat gluten until it forms a dough. Now add the oil. Blend for 2-3 minutes to help the dough form the meaty textures.

    Roll out flat into parchment paper and fill the centre with the stuffing. Do not overfill. Roll up the sides and seal the seitan around the stuffing.

    Now, wrap tightly (like a parcel) the parchment paper around the joint. Place the parcel on tin foil and wrap again.

    Steam for 1 hour and twenty minutes turning halfway through.

    Serve hot! Why not add the joint in with your roast potatoes and cook for another 20 minutes to bring out the flavours.

    Enjoy!

Video

Notes

TIP: Once steamed you can serve straight away or for a more meaty experience you can roast the joint in a little oil for 20 minutes. With the leftover half I sliced thinly and fried them. I used packet stuffing to make this recipe super easy but when I make another one I'll be making my own stuffing.

Roast Potatoes

I love a roast dinner so decided to put together a set of videos showing how I make each part. I was surprised at how many people who don't know how to make roast potatoes or think you can only get them crispy using duck fat. My Mum always uses Maris Piper as the taste is great and they come out super crisp.
Course: Main Course, Side Dish
Keyword: cripsy potatoes, roast potatoes

Ingredients

  • 1 kg Maris Piper potatoes Peeled and cut into smaller pieces
  • vegetable oil
  • generous pinch of pink/sea salt

Instructions

  • Preheat the oven for 10 minutes. Meanwhile peel the potatoes and cut into smaller chunks. Cover with cold water and bring to the boil. Boil for 5 minutes.

    While the potatoes are boiling pour the oil into a roasting tin (cover the base with oil) then place in the oven.

    Drain the potatoes and put (using tongs) the white potatoes back into the pan you boiled them in. Shake the pan vigorously so the potatoes have a fluffy outer coating.

    The total cooking time for the potatoes is 60 minutes. By coating every 20 minutes it keeps them crisp and full of flavour.

    Carefully remove the hot oil from the oven and add all the potatoes with a generous pinch of salt. Using a large metal spoon coat eat potato in oil. Roast for 20 minutes.

    After 20 minutes coat the potatoes in oil again. Place back into the oven for another 20 minutes.

    After 20 minutes remove and coat for one last time in oil. Pop back in the oven for 20 minutes or until golden brown.

    Carefully remove the cooked potatoes from the oven and using tongs place on a serving dish or plates.

    Turn down the heat a little and any leftover potatoes can go back in the oven to keep hot. Don't be surprised if you or your guests go back for a second or third helping.

    Enjoy with gravy.

Video

Notes

TIP: Don't boil for more than 5 minutes or the potatoes will fall apart. By bashing them around the pan it creates a fluffy potato which absorbs the oil and goes super crispy. I don't bash the sweet potatoes as they won't go crisp.

Seitan. Chicken Style Meat

Saitan (say-tan) A meat substitute that has been used for centuries in China and Japan, where it was developed by Buddhist monks.

I have to give full credit to The Buddhist Chef for this recipe. I have been using it over the past year and each time I make it I've changed the recipe slightly to suit my tastes. I found by adding mayo gives it a chicken style taste and also makes it smoother. Using chicken seasoning is a great way to give it a Southern style taste. You can get seasoning from the herbs and spices section of most supermarkets. I used Bart chicken season but have also used Asda own version which is very cheap. Although some of the ingredients are a little harder to get hold of they last for ages. The chickpea flour I've have had for at least a year and its still over half full. The cost in the end per seitan portion is way cheaper than buying it in the shops. Everyone who has sampled this mock meat (including meat eaters) has enjoyed it. It's full or protein, low in carbs and packed with flavour.
Course: lunch, Main Course
Keyword: mock meat, seitan, vegan chicken

Ingredients

  • 250 g vital wheat gluten flour Amazon or health stores.
  • 50 g chickpea/gram flour
  • 30 g nutritional yeast
  • 1 tbsp basil, rosemary & parsley or 3 tbsp of mixed herbs
  • 2 tbsp chicken seasoning most are vegan
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp tomato ketchup
  • 1/2 cup vegan mayo
  • 375 ml hot water
  • 2 tbsp soy sauce
  • season with pink/sea salt and pepper
  • 2 tbsp vegan Worcestershire sauce Amazon or health stores

Instructions

  • Method
    Put all the dry ingredients into a bowl and mix together.
    Now in a jug add all the wet ingredients and mix thoroughly. Pour into the flour mix and stir together with a wooden spoon. When it starts to from a dough and is too difficult to mix use your hands and knead for 3-4 minutes.

    Cooking
    You can shape into one big joint or as I prefer, separate into three smaller portions and sometimes freeze one or two portions. Wrap in cling film and steam for 45 minutes. If you don't have a steamer simmer in vegetable stock for the same amount of time (1 hour if cooking as one large serving). If boiling tie the ends of the cling film to stop water getting inside.
    Be careful when handling the hot seitan.
    I like to thinly slice the seitan for sandwiches, roast dinners or cut into strips for stews, pasta and stir-frys.

Video

Notes

TIP: Why not slice for your roast dinner, cut into chucks or strips for a stew or stir fry. Cover in batter or breadcrumbs and you've got chicken nuggets. My partner loves it thinly sliced in a sandwich with salad and vegan mayo. If you like hot food throw in some chilli powder into the ingredients.
Visit my amazon store for products I use and recommend.

Lentil & Apple Nut Roast

Even though I have been a non meat eater for 27 years I have somehow never cooked a nut roast, until now. I wanted to create something packed full of protein that's delicious and easy to make. Adding apple gives the nut roast a subtle sweetness like apple sauce with a roast dinner, plus extra nutrients.
Course: Main Course
Keyword: christmas, nut roast, vegan roast

Equipment

  • Loaf tin

Ingredients

  • 200 g puy lentils precooked
  • 1/2 pint vegetable stock
  • 3 tbsp nutritional yeast
  • 1 tsp basil, rosemary, parsley, caraway seeds & paprika or 4 tsp mixed herbs
  • 1/2 chopped onion
  • 2 cloves garlic minced
  • 2 carrots grated
  • 1 apple grated
  • 1 red pepper chopped finely
  • 100 g mixed nuts chopped
  • 1 tbsp tomato puree
  • 1 chia egg (1 tbsp chia seeds) 1 tbsp chia seeds + 3 tbsp water. Let soak for 15 minutes.
  • 75 g oats
  • season with sea/pink salt & pepper

Instructions

  • Preheat oven 190ºC/374ºF

    Lightly fry the chopped onion, pepper and garlic for a few minutes until they soften. Add the carrots, apple, lentils, oats, chia egg, stock, herbs, spices, nutritional yeast, tomato puree & nuts. Stir thoroughly while on a medium heat for a few minutes until slightly simmering. Using an oiled/lined baking tin pour in the mix and spread evenly, pressing down slightly. Bake for 35-40 minutes in the centre of the oven.

    Perfect with a roast dinner with a splash of gravy.

Video

Notes

TIP: When you remove the tin from the oven let it sit for 10-15 minutes to cool slightly and set. If you remove it too quickly it can fall apart. I cooked mine earlier in the day and warmed it up for dinner. The following day I had it cold with a salad. Tasty hot or cold. In the video I'd put some tomato pesto on top which works really well.

Cashew Cheese with a Walnut & Black Pepper Crust

This is an easy and quick recipe to make your own vegan cheese. What I love about this recipe is you can flavour it how you wish. Why not add cranberries, extra garlic, herbs or spices. If you don't like walnuts coat in herbs or seeds.
Course: Appetizer, lunch, Side Dish, Snack
Keyword: cashew cheese, dairy free, vegan cheese

Ingredients

Cashew Cheese

  • 150 g raw unsalted cashews soaked in water overnight or 1 hour in just boiled water - drained
  • 1 tsp English mustard use 1/2 tsp for a less mature flavour
  • 1/4 tsp pink/sea salt
  • 2 tbsp coconut oil melted
  • 2 tbsp lemon juice
  • 3 tbsp nutritional yeast
  • 1 clove garlic
  • 1 tbsp miso paste

Crust

  • 20 g chopped walnuts
  • 1 tsp mixed herbs
  • black pepper I used loads but it depends on your tastes

Instructions

  • Add the drained cashews,coconut oil, juice, salt, garlic, mustard, miso & nutritional yeast to a blender/food processor. Blend, scrape the sides and blend again. Do this a few times until you have a lump free mixture (see video).

    On a clean work surface roll out a square of clingfilm and scrape the mixture into the centre. Using the clingfilm shape into a cylinder and place in the fridge for an hour (minimum) to set.

    After an hour the cheese will be firmer and ready to roll.

    Chop the walnuts and sprinkle over the herbs and pepper. Roll the cheese and coat all sides.

    Enjoy straight away or wrap in clingfilm and store in the fridge for up to 5-6 days. You will find over time the flavours develop and the cheese becomes firmer.

    I love this cheese spread on a cracker with chutney.

Video

Notes

TIP: You will need to scrape the sides of the blender a few times and blend until the mixture is lump free. This took me 5-6 goes until I was happy with the consistency. Ideally soak the cashews over night in water or if you're impatient (like me) soak in just boiled water for an hour.

Crispy Ginger Tofu Stir-Fry

This is a recipe taken from https://www.animalaid.org.uk/ recipe page. I've changed it slightly making the tofu extra crispy.
Course: Main Course
Cuisine: Asian, Chinese
Keyword: baked tofu, crispy tofu, ginger tofu
Servings: 4 People

Ingredients

Stir-fry

  • 1 pack firm tofu pressed & cut into cubes
  • 1 large onion chopped
  • 1 large carrot cut into batons
  • broccoli cut into smaller florets
  • 1 red pepper cut into strips
  • mushrooms optional
  • 1 pack baby corn
  • 1 pack sugar snap peas/mange tout
  • 1/2 pack beansprouts
  • 1 tin water chestnuts
  • 2 tbsp sesame seeds
  • 1 tbsp sesame oil or oil of your choice

Crispy coating

  • 2 tbsp nutritional yeast
  • 1/4 cup wholemeal flour or use plain/gluten free
  • 1/4 cup polenta corn meal
  • generous pinch of pink/sea salt
  • black pepper to season
  • 1 tsp Chinese five spices

Marinade

  • 1/2 cup soy sauce
  • 1 tsp Chinese five spices
  • 1 clove garlic minced
  • 1 cube ginger root grated

Instructions

Marinade

  • Prepare the tofu marinade by mixing all the ingredients together in a bowl. Add the pressed, cubed tofu and coat each cube in the liquid. Cover and leave overnight or at least one hour in the fridge. Before coating the tofu in the polenta mix remove from the marinade and shake off any excess liquid. DO NOT throw the marinade, it will be used at the end of the recipe.

Preheat oven to 200C/392F

    Crispy coating

    • Crispy coating - in a bowl mix all the (crispy coating) ingredients together. Generously coat each tofu cube in the coating and place on a lined/oiled baking tray. Bake in the oven for 20 minutes (turning once) until golden brown.

    Stir-fry

    • Meanwhile while the tofu is baking heat 1 tbsp of oil (sesame is the best for a stir-fry) in a large pan/wok. You need the heat to be high to cook the veg quickly but leaving it crispy. To the pan add the carrot, onion and broccoli. Keep them moving around the pan for 3-4 minutes in the oil. Now add the sugar snap peas, red pepper and baby corn and cook for a further 1-2 minutes. Lastly add the beansprouts and water chestnuts. Give everything a good mix for a minute then sprinkle on some sesame seeds and pour in the remaining marinade. Give everything a good mix making sure all the ingredients are coated in the marinade.

      Add the crispy tofu (I don't stir it in to keep it crispy) and serve.

      Serve with rice or noodles. Enjoy!

    Video

    Notes

    Amazon: Products I use and recommend.
     
    TIP: If you don't like crispy tofu you can still make this recipe but leave out the crispy coating. I baked the tofu but you could fry it. Drizzle a little oil over the tofu before baking it. I've chosen the vegetables used in the original recipe. You can use whichever veg you like. Make sure the oil is very hot and you keep the veg moving around the pan. Frying the denser veg first as to not over cook the lighter veg.

    BBQ Pulled 'Pork' Balls

    Funnily enough my partner (who's about 90% vegan) made these for a dinner party but used real pork. I wasn't happy he used pork so we came to a compromise that if I could recreate the recipe 'vegan' style he'd not use pork again. I made the balls using Vivera pulled veggie and we served them up to unsuspecting guests at a dinner party. They thought it was real pork and they've become a favourite of ours.
    Course: Appetizer, Main Course
    Keyword: vegan pulled pork
    Servings: 6 balls

    Ingredients

    • 1 pack vegan pulled pork (200g approx) or 200g bbq pulled jackfruit
    • season with pink/sea salt & pepper
    • 1 clove garlic minced
    • 3 tbsp bbq sauce
    • 1 tsp smoked paprika
    • 1 cup wholemeal breadcrumbs blend sliced bread in your food processor/blender until you get crumbs. Better than shop bought and healthier.
    • 1 chia egg 1 tbsp chia seeds + 3 tbsp hot water. Soak for 10-15 minutes. Helps bind the ingredients.
    • olive oil to coat the balls

    Instructions

    • Mix all the ingredients in a large bowl (saving 1/2 a cup of the breadcrumbs). Using your hands roll into 5-6 balls and coat in the breadcrumbs. Spray or drizzle with a little oil (makes them crispy) and bake for 20 minutes. Enjoy with mayonnaise and balsamic vinegar.

    Video

    Notes

    TIP: If you can't get Vivera you can use pulled bbq jackfruit instead. As I try and be healthy these are oven baked but if you want a real treat then deep fat fry them.
    Amazon = products I use & recommend: HERE

    Tangy Vegan Koftas

    A great summer recipe that you can pop on the BBQ.
    Course: Appetizer, lunch, Main Course, Side Dish
    Cuisine: Indian
    Keyword: bbq, kofta
    Servings: 6 koftas

    Equipment

    • Kebab skewers (if using wooden skewers soak in water to prevent burning)

    Ingredients

    • 1 pack Meatless Farm mince or Naturli mince both available from Sainsburys. Or use Linda McCartney sausages.
    • 25 g chopped coriander
    • generous pinch of pink/sea salt
    • black pepper - to season
    • 2 cloves garlic minced
    • 1 medium red onion chopped
    • 1 tsp ground cumin
    • 1/2 tsp turmeric
    • 1/2 cup breadcrumbs (homemade or shop bought) I make my own by blending wholemeal bread in my food processor until I have crumbs.
    • 1 tbsp olive oil
    • juice from one squeezed lemon

    Instructions

    • Mix all the ingredients together in a large bowl. Let the mince mix sit in the fridge (covered) overnight or at least one hour to soak up the flavours.
      Shape 6 koftas around the skewers. Press the mix firmly around the skewers to stop them crumbling when cooking.
      Cook on the BBQ for 15-20 minutes (turning occasionally) until golden brown.
      Alternatively fry in a little oil for ten minutes. Turning to cook eat side.
      Bake in the oven 180C for 20 minutes.
      Serve with vegan sour cream or dairy-free plain yoghurt.

    Spinach & 'Feta' Quiche

    I made this a while ago and shared it on my social media and had a lot positive feedback. It tastes almost exactly like the real thing minus any cruelty, milk or eggs. Still full of protein and can be eaten hot or cold.
    Course: lunch, Main Course
    Keyword: dairy free, quiche, vegan quiche

    Equipment

    • Use a loose base baking tin 7"/8"

    Ingredients

    Pastry

    • 175 g wholemeal flour or use plain/gluten free
    • 75 g vegan butter/spread
    • 1.5 tsp baking powder
    • generous pinch of sea/pink salt
    • 30 ml plant milk/water

    Filling

    • 300 g silken tofu drained
    • 1 tbsp mixed herbs
    • season with black pepper
    • 1 tbsp corn flour
    • 1/4 tsp black salt gives egg taste
    • 3 tbsp nutritional yeast
    • pinch of sea/pink salt
    • pinch of turmeric
    • 1 small onion chopped
    • 1 clove garlic minced
    • 1/2 cup cooked spinach
    • 6-10 cubes vegan feta/Greek style cheese 2cm cubes
    • 1 tsp tahini
    • 1/4 cup soya/oat cream use milk if you don't have cream

    Instructions

    Pastry

    • Mix the dry ingredients in a bowl then stir in the butter with a spoon or your hands. When you have a breadcrumb like mixture add the milk and mix in with a spoon. Use your hands to knead the pastry for a minute or two (add a little more flour if the mixture is too sticky) and roll into a ball. Pop in the fridge while you prepare the filling.

    Filling

    • Preheat oven to 200ºc/392ºf
      Gently fry the onions for 3-4 minutes until soften. Add the garlic and fry for another 2 minutes. Turn off the heat.

      Lightly flour a worktop and roll out the pastry to a circle the size of your tin. Push the tin case into the pastry to cut out the base. Oil the tin and gently place the base in the tin. using the rest of the pastry form a rim around the edge. The pastry will increase in size when it cooks so try not to line it too thick.

      In a blender/food processor add the tofu, cream/milk, herbs, salt, pepper, turmeric, cornflour and nutritional yeast. Blend until you have a cream. Should only take a minute. Add the onion and garlic to the base and pour over tofu mixture. make sure it evenly covers the base. Randomly add the spinach and cubes of feta pressing into the tofu mixture. Place in the centre of the oven and bake for 30 minutes. Allow to cool for a few minutes then remove from the tin. Serve warm with new potatoes and veg or cold with a salad.

    Video

    Notes

    TIP: Quiche may rise in oven but will shrink once it cools after a few minutes. I used wholegrain seeded flour for health benefits but you can use whatever you wish, including gluten free. 

    Pea and Mint Quiche

    I've made many quiches over the past few years and non vegans think it is made with eggs and cream. The taste and eggy texture are spot on. We've been having some hot weather so I thought a pea and mint quiche with coleslaw and potato salad would make a lovely light dinner.
    Course: Appetizer, lunch, Main Course
    Keyword: creamy, egg free, quiche, vegan quiche
    Servings: 8 slices

    Equipment

    • Use a 7"/8" lose based baking tin.

    Ingredients

    Crust

    • 150 g wholemeal flour
    • 2 tbsp mixed seeds
    • 75 g vegan butter/spread
    • 1.5 tsp baking powder
    • pinch of sea/pink salt
    • season with black pepper
    • 40 ml plant milk

    Filling

    • 1 block silken tofu drained
    • 1 tsp mixed herbs
    • season with back pepper
    • 1 tsp black salt important for egg taste
    • 1 tbsp corn flour
    • 1/4 cup plant milk for extra creaminess use soya/oat cream
    • 2 tbsp nutritional yeast
    • 1 tsp tahini
    • 1/4 tsp turmeric
    • 1 medium red onion finely chopped
    • 1 clove garlic minced
    • 1 tbsp olive oil
    • 1/2 tsp English mustard
    • 150 g peas I cooked frozen then let them cool
    • 6 leaves fresh mint chopped

    Instructions

    Crust

    • In a large bowl mix the flour, pepper, salt, seeds and baking powder. Now add the butter and with a large spoon mix (as much as you can) into the dry mix. Once combined use your fingers to rub the mix together until it looks like crumbs.

      Pour in the milk and mix with a spoon. Then use your fingers and rub the dough together and form into a ball of pastry. Place in the fridge for 30 minutes.

    Filling

    • Preheat oven to 200C/392F
      Fry the chopped onion for a few minutes until softened. Add the garlic and stir in, turn off the heat.

      Remove the pastry from the fridge and place on a well floured surface. Roll into a circle (1/2 cm thick) and place the base of the baking tin on top. Cut around the base and place the pastry into the tin. Using the remaining pastry form a crust around the edge. Fork the base several times (stops it rising) and set aside.

      To a blender add the tofu, milk, herbs, black salt, pepper, tahini, mustard, corn flour and nutritional yeast. Blend until all ingredients are combined. It should be fairly thick but easy to pour. If it is too thick add a little more milk and blend again. Leave to one side while you prep the peas.

      To a bowl of cooked cold peas add a little pink/sea salt and pepper and 1 tbsp of olive oil. Blend so it looks like mushy peas. Add the mint and mix. Spread the pea mix over the pastry base neatly.

      Make sure you have enough space for the tofu. Pour on the tofu and add the cooked onion and garlic. Spread evenly over the top of the peas and bake for 30-35 minutes. NOTE: The tofu will rise in the oven but when it cools it shrinks back down. Allow to cool for a few minutes on a wore rack before removing from the tin.

      Serve warm or cold with coleslaw and potato salad. Enjoy!

    Video

    Caramelised Red Onion & 'Feta' Tarts

    I made these for a dinner party and my guests adored them and had no idea they were vegan. They're rich, creamy and have a delicate melt in the mouth crust made from nutritious spelt flour. The tarts are great served hot or cold, as a starter or a main. They can be cooked, stored in the fridge for 2-3 days and heated up in the oven for about 8 minutes 180ºC.
    Course: Appetizer, lunch, Main Course, Snack
    Keyword: dairy free, feta tart, vegan cheese, vegan tart
    Servings: 4 small tarts

    Ingredients

    Crust

    • 175 g spelt/wholemeal flour use plain if you wish
    • 75 g vegan butter/spread
    • 1.5 tsp baking powder
    • generous pinch of sea/pink salt
    • 30 ml plant milk chilled

    Filling

    • 3-4 medium chopped red onions
    • 1 clove garlic minced
    • 1/2 cup Soya/oat cream or coconut
    • 1/4 cup vegan mayo
    • 2 tbsp balsamic vinegar
    • 1 tbsp agave/maple syrup
    • season with salt and pepper
    • 80 g cubed vegan feta I used Sheese

    Instructions

    Crust

    • Preheat oven to 180ºC/356ºF
      In a mixing bowl add the flour, baking powder, salt and spread. Mix together with a large wooded spoon and once the mixture comes together use your hands to from a crumb like mixture. Add the chilled milk and mix in then use your hands to work the pastry together and then form a ball. Place in the fridge for 20-30 minutes while you prepare the filling.

    filling

    • Finley chop the onion and fry on a low setting for 15 minutes. It's important to not burn the onions so remove from the heat if the start to brown too quickly. While the onions are cooking roll out the pastry to about 1 cm thick and line the pastry tins (loose based are best or you will struggle removing the tarts) Press around the edges to form a crust for the onion filling to sit in. Leave to one side and to the onions (after 15 minutes) add the vinegar and syrup and carry on frying for another 10 minutes until the onions caramelise. Pour in the cream, mayo and season with salt and pepper and turn up the heat until the liquid simmers. Pour into the cases (do not overfill) and then add 3-4 cubes of feta. Place in the middle of the oven 180ºc and bake for 20-25 minutes. Keep and eye on them as you do not want the tops to burn. Carefully remove from the tins (HOT) and serve warm or wait to cool. Great with salad as a starter or with boiled new potatoes and veg as a main.

    Video

    Notes

    TIP: Try not to overfill the pastry cases as the filling expands and can leak over the edge. Why not make one big tart instead of 4 smaller ones if you don't have smaller tins. 

    Spanish Omelette

    When I was vegetarian I loved Spanish omelette. I've had many vegan egg substitutes over the last three years and chickpea flour is one of the best. Although this isn't as healthy as I'd like it's well worth the extra calories. Plus, as it's egg free it's lower in fat and has zero cholesterol compared to a regular omelette.
    Course: lunch, Main Course, Snack
    Cuisine: Spanish
    Keyword: egg free, vegan egg, vegan omelette, vegan spanish omelette
    Servings: 4 people

    Ingredients

    • 1 medium potato sliced
    • 1 large onion chopped
    • 2 cloves garlic minced
    • generous pinch of sea/pink salt
    • black pepper
    • 2-4 slices vegan deli meat I used Tofurky but you could use Quorn
    • 130 g chickpea flour also known as gram flour
    • 2 tbsp nutritional yeast
    • vegetable oil

    Instructions

    • Slice the potato down the centre width ways then cut into slices. Heat vegetable oil in a pan on a high heat until it starts to bubble slightly. Carefully dip one of the slices into the oil and it should bubble vigorously. If it does add the potato, stir and cook for 4-5 minutes until golden brown. Remove from the pan (drain off excess oil) and place on a couple of sheets of kitchen towel. This will soak up more of the oil.

      In a frying pan add a dash of oil and fry the onion and garlic until softened. Add the deli slices and stir. Now add the potato slices and turn off the heat.

      To a blender add the milk, salt, pepper, nutritional yeast and flour. Blend briefly to combine all the ingredients then pour over the pan with the veg.

      Give the pan a gentle shake from side to side to cover all the veg then turn the heat back onto low/medium. Cover with a lid and leave for 5 minutes to cook. After 5 minutes remove the lid and the omelette should be set. If you're confident flip the omelette or (like me) place under the grill for a few minutes to cook the top.

      Place a large plate or chopping board over the pan and tip upside down to remove the omelette. Cut into 4 and serve with salad. Enjoy!

    Video

    Notes

    TIP: If you wanted to make this healthier you could bake the potato and cut into slices rather than frying.
    Black salt (available from amazon https://amzn.to/2LDIMJe
    Chickpea flour https://amzn.to/32OYgzs
    Nutritional yeast https://amzn.to/2KbjSxt

    Chickpea & Goldenberry Pasanda

    I've always loved a veggie pasanda but never made one from scratch. To be honest I thought it would be really difficult and I'd waste most of the ingredients once I'd made the curry. In fact, it turns out it's easy to make and tastes amazing! The ingredients last for months and can be used to make other curries, added to smoothies or why not make a turmeric latte or chai tea. I love chickpeas but this would also work with a mock meat or tofu. I added goldneberries as they're one of my favourite dried fruits, alternatively you could use sultanas or raisins.
    Course: Main Course
    Cuisine: Indian
    Keyword: chickpeas, goldenberry, pasanda, vegan curry, vegan pasanda
    Servings: 2 people

    Ingredients

    • 1 can chickpeas drained
    • 1 cup coconut milk
    • 1 tomato chopped
    • 1 medium onion chopped
    • 2 cloves garlic minced
    • 1 piece chopped ginger about 1" sq or tsp of powder
    • 2 cups mixed frozen veg
    • 1 handful goldenberries or sultanas
    • 1 tbsp coconut sugar/maple syrup
    • 2 tbsp wholemeal flour use plain if you wish
    • 1/4 tsp cumin
    • 1/2 tsp cinnamon
    • 1/4 tsp cayenne pepper use more if you like it spicy
    • 2 whole cloves
    • 1/2 tsp poppy seeds
    • 1/2 tsp turmeric
    • 1/2 tsp pink/sea salt
    • 1/2 tsp coriander seeds or use the herb
    • 1/2 tsp paprika
    • 1 tsp garam masala

    Instructions

    • Heat 1 tbsp of oil in a pan and add the tomato, garlic, ginger and onion. Fry for a few minutes until ingredients have softened. Now add all the spices, seeds and sugar and fry for 2-3 minutes, turn off the heat. To a blender add coconut milk and on top add the cooked ingredients from the pan. Blend until you have a liquid. Add back to the pan on a medium heat and throw in the veg, chickpeas and berries. Stir together and simmer for 5 minutes, do not boil. Add the flour and stir in to thicken the sauce. Simmer for another 3-4 minutes then serve with rice, fresh coriander and why not have some nann bread, onion bhajis etc.

      Curry can be frozen and reheated.

    Video

    Notes

    You can get many of the ingredients from amazon. I have a recommended list HERE.

    Cauliflower Cheese Pie with Spinach

    When I went vegan I thought giving up cheese would be a real challenge but it wasn't. There are so many great alternatives you don't give up anything, you just swap. When I do a roast dinner my cauliflower cheese is always a hit so I thought why not turn it into a pie. With a crisp, nutritious spelt crust and creamy garlic & cheese sauce this pie is great on its own or served with roast potatoes, veg and gravy.
    Course: Main Course
    Keyword: cauliflower cheese, cheese pie, vegan cheesecake

    Ingredients

    Crust

    • 175 g spelt flour use gluten free or plain if you wish
    • 70 g vegan butter
    • 1.5 tsp baking powder
    • generous pinch of sea/pink salt
    • 30 ml plant milk unsweetened

    Filling

    • 2 cups cooked cauliflower florets
    • 1/2 onion chopped
    • 1 cup baby leaf spinach I used frozen
    • 1 clove garlic crushed
    • 1/2 cup plant milk unsweetened
    • 1/4 tsp xanthan gum (thickens sauce) or 1 tbsp flour
    • 1/2 cup soya cream oat/coconut will do
    • 1/2 cup cheese grated
    • 3 tbsp nutritional yeast
    • black pepper (to season)

    Instructions

    Crust

    • Preheat oven 200ºC/392ºF/gas mark 6
      Mix all the dry ingredients together in a bowl. Add the butter and stir in with a wooden spoon then use your hands and rub flour and butter together until you have a breadcrumb like mixture. Pour in the milk and stir in, once absorbed use your hands again and kneed until you have a ball of pastry. Sprinkle flour onto a clean work surface and roll the ball so its (approx) ½ cm thick. Using your pastry tin cut out the shape and press into the tin and use the remaining pastry to form the sides.

    Filling

    • Add 1 tbsp oil to a pan and brown the onion and garlic on a medium heat. Pour in the milk and cream and bring to a simmer. Add the cheese and melt. Add salt, pepper, nutritional yeast and xanthan gum and stir vigorously. Add the cooked cauliflower and uncooked spinach and stir until spinach slightly wilts. Pour into your pie case or cases and sprinkle with more grated cheese. Bake in the centre of the oven for 20-25 minutes. The top of the pie should look golden brown. Be careful removing from the hot tins and serve immediately. You can store the pies in the fridge once cooled for a couple of days and reheat 180ºC for 15 minutes. Enjoy!!

    Video

    Notes

    TIP: The pastry will thicken when it cooks so don't make it too thick (unless that's how you like it). Himalayan salt is unprocessed and full of minerals. I always use this instead of table salt. I use Pipkin which lasts me months!

    Special Fried Rice

    I took inspiration for this recipe from Jamie Oliver. Minus the egg and I added a few other things to give it extra flavour. Easy to make and can be enjoyed as a main meal or a side dish. Its versatile so you can leave out the cashews, tofu or Oumph! and swap for peanuts, a beef substitute or use extra veg. The cold mango and pomegranate seeds compliment the hot rice. I used wholegrain rice with added quinoa in this recipe.
    Course: Main Course, Side Dish
    Cuisine: Asian, Chinese
    Keyword: fried rice, special fried rice, vegan fried rice
    Servings: 2 People

    Ingredients

    • 4 spring onions chopped
    • 1/2 cup peas frozen is fine
    • 100 g firm tofu crumbled
    • 1 pack precooked wholegrain rice Make your own (250g cooked)
    • 1 tbsp soy sauce
    • 2 tbsp nutritional yeast
    • generous pinch of black salt gives egg flavour
    • 1/4 cup raw cashews
    • 60 g Oumph! The Chunk or vegan chicken substitute
    • 1 tsp Chinese five spices
    • 80 g black bean sauce

    Instructions

    • Drain the tofu and using a fork mash in a bowl. Leave it fairly chunky for the egg like texture. Add the nutritional yeast, salt and soy sauce. Mix together and let it marinade while you prepare the rest of the dish.

      Heat 1 tbsp of ground nut/sesame oil in a wok or frying pan. Add the chopped spring onion, garlic, peas and Oumph! Stir on a high heat for a couple of minutes. Add the spices, marinated tofu and cashews and stir constantly so it doesn't burn. After a minute or so add the black bean sauce (save some to garnish) and stir in thoroughly. Now add the rice and lower the heat. Make sure the rice is coated in sauce and the grains aren't stuck together (use the back on the spoon to separate). Cook on a low heat for 5 minutes stirring a few times. Be sure the Oumph! Is fully cooked before serving.
      Using a smallish bowl (that will fit the rice) brush with a little oil to stop the rice sticking. Add the rice and press firmly into the bowl . Using a warm plate (not hot) place over the top of the bowl and tip upside down. Tap the bowl and give it a little shake. When you lift away the bowl you should have a perfectly formed mound. Garnish with mango and pomegranate seeds and the rest of the black bean sauce. Serve immediately. Enjoy!

    Video

    Notes

    TIP: If you can't get hold of Oumph! why not use The Vegetarian Butcher Nochicken chunks, soya, Linda McCartney pulled chicken or Quorn. Always use precooked packet rice or it will be too sticky. Make sure the frozen peas and Oumph! are fully cooked before serving. Black salt.

    Shepherd's Pie

    A classic recipe made vegan. With all the taste and none of the cruelty.
    Course: Main Course
    Keyword: Shepherds pie, vegan shepherds pie
    Servings: 4 people

    Ingredients

    • 1 onion chopped
    • 2 cloves garlic minced
    • 400 g vegan mince I used Meatless Farm (Sainsburys)
    • 450 ml vegetable stock 1
    • 3 tsp onion gravy granules
    • 3 tbsp tomato puree
    • 1 large carrot grated
    • 1 cup peas I used frozen
    • season with pink/salt & black pepper
    • 800 g potatoes cubed
    • 3/4 cup plant milk unsweetened
    • 4 tbsp vegan butter

    Instructions

    • Add 2 tbsp of oil to a pan (medium heat), add the onion. Stir and soften for a couple of minutes. Add the grated carrot, stir and cook for another 2 minutes. Stir in the garlic and then add the mince. Mix all the ingredients together then add the tomato puree, salt and pepper. Once everything is combined add the peas (I used frozen), vegetable stock and gravy granules. Give everything a good mix, turn the heat down and simmer for 5 minutes.

      For the mash.
      Add the chopped potatoes to a pan and cover with water. Bring to the boil and boil for 15 minutes (or until soft). Drain off the water and add the butter, milk, salt and pepper. Mash thoroughly until you have a creamy mash with no lumps. If the mash is too thick add a little more milk.

      To a large oven proof dish pour in the mince and spread evenly. Cover with mash and pop in the oven for 20 minutes. The top should be golden brown.

      I love to eat this as it is but you can serve with extra vegetables on the side. Enjoy!

    Video

    Notes

    Another recipe for www.animalaid.org.uk which I've made using my own recipe. This is a meaty substitute that will fool omnivores into thinking it has meat in it.
     
    TIP: If you don't like the taste of meat you can swap with mince for lentils. I left the skins on the potatoes but you can peel if you wish. Why not add a tbsp of mixed herbs for extra flavour.

    Macaroni & 'Bacon' Cheese

    This another recipe taken from Animal Aid website which they asked me to make a video to accompany it. I've changed the recipe slightly making it more flavoursome. If you're short of time you can serve the macaroni straight from the pan. I like to bake it to melt the cheese and you get a better flavour and texture.

    This is a quick and easy recipe, great for lunch or as a main dish for dinner. I've used macaroni pasta but normally (and next time) I'd use wholegrain penne pasta to make it healthier.
    Course: Main Course, Side Dish, Snack
    Cuisine: Italian
    Keyword: macaroni cheese, vegan bacon, vegan macaroni cheese

    Ingredients

    • 200 g macaroni pasta
    • 300 ml plant milk unsweetened
    • 1 large red onion finely chopped
    • 1 tsp English mustard
    • Pinch of sea/pink salt
    • Pinch of chilli flakes
    • 1/2 lemon juice & zest
    • 1 tbsp wholemeal flour
    • 2 cloves garlic minced
    • 2 tbsp olive oil
    • 2 strips of vegan bacon cut into strips
    • season with black pepper
    • 1 tsp mixed herbs
    • 50 g grated cheese + more to go on the top

    Instructions

    • Preheat oven to 200ºC/392ºF

      Finely chop the onion and mince the garlic and set to one side. Use cooking instructions and boil the pasta. Mine took 8 minutes. If baking in the oven cook for 1-2 minutes less as it will continue cooking in the oven). Add the oil to a seperate pan and on a medium heat fry the onion for 4-5 minutes. Add the garlic, heat for a couple more minutes until slightly browned. Stir in the flour then pour in the milk. Bring to a simmer, add the mustard, continue stirring until it starts to bubble and thicken. Now add the salt (I used a generous pinch), pepper, herbs, chilli and nutritional yeast. Mix together then add the zest and juice of the lemon. If you find the sauce is too thick add a dash more milk. Add the grated cheese and mix thoroughly. Add the bacon and stir in.

      When your pasta is ready drain off any water and add the pasta to the cheese sauce. Stir thoroughly so all the macaroni is covered in sauce. Serve intimately or transfer to an oven dish, top with grated cheese and bake for 15 minutes. Great served with garlic bread or fresh veg.

    Video

    Notes

    TIP: Why not make a large batch and freeze in smaller portions. Use soya/oat cream instead of milk for a super rich and indulgent dish. Like your food extra spicy? Add as much chilli as you can handle.

    Red Lentil Dhal

    This isn't one of my recipes. It's taken from Animalaid.org.uk who kindly asked me to make a video to accompany the recipe. I have changed the ingredients slightly.
    This is a delicious, cheap and easy to make recipe. Using nutritious lentils and anti-inflammatory spices like turmeric. Served with rice and spinach this dish could serve four people.
    Course: Main Course, Side Dish
    Cuisine: Indian
    Keyword: lentil, lentil dhal, red lentil dhal

    Ingredients

    • 300 g red lentils cooked
    • 1 onion diced
    • 2 tsp fresh grated ginger or use powdered
    • 2 tsp Garam Masala
    • 2 tsp cumin
    • 2 tsp turmeric
    • 1 can chopped tomatoes
    • 250 ml vegetable stock

    Instructions

    • In a large pan heat 1 tbsp of oil on a medium to high heat. Add the onion, garlic and ginger and fry for 4-5 minutes until softened and slightly browned. Add the chopped tomatoes, coconut milk and veg stock and stir until it simmers. Add the lentils and stir into the sauce. Simmer for 10 minutes stirring occasionally. The dhal will thicken as it simmers. I like mine thick so I added a little coconut flour. If you like yours with more liquid you can add a little more water. Enjoy!

    Video

    Notes

    TIP: I cooked the lentils first but you could use an extra 250ml stock (500ml in total) and add the uncooked lentils and simmer for 20 minutes instead of ten. You can buy pre cooked lentils which would make this recipe even easier.

    Baked Teriyaki Tofu Salad

    This isn't one of my recipes. It's taken from Animalaid.org.uk who kindly asked me to make a video to accompany the recipe. I have changed the ingredients slightly. There are two recipes below. One is basic using a premixed salad and ready made marinade. The deluxe version uses a few extra ingredients and in my opinion is much tastier.
    One of the things I enjoy about making other peoples recipes is I try things I wouldn't normally eat. This meal can be a delicious, easy light lunch or a main meal (deluxe recipe) with sweet potato and a few extra ingredients.
    Course: Main Course, Salad, Side Dish, Snack
    Cuisine: Chinese, Japanese
    Keyword: baked tofu, teriyaki salad, tofu, tofu salad, warm salad

    Ingredients

    Basic Recipe

    • 1/2 block firm tofu drained
    • 250 ml teriyaki marinade
    • 1/2 red pepper chopped
    • 1/2 red chilli chopped
    • 1 clove garlic crushed
    • mixed salad
    • 1 tbsp olive oil

    Deluxe Recipe

    • 1/2 block firm tofu drained
    • 150 ml teriyaki sauce
    • 1 tbsp toasted sesame oil
    • 2 tbsp miso paste
    • 2 tbsp agave nectar or maple syrup
    • 1 tsp Chinese five spices
    • 1/2 red pepper chopped
    • 1/2 red chilli chopped
    • 1 clove garlic crushed
    • 1 handful baby spinach
    • 1 handful rocket leaves
    • 1 handful lettuce chopped
    • 1 sweet potato baked

    Instructions

    • Drain the tofu and cut into cubes (about 1” in size) set to one side. For the deluxe recipe mix the teriyaki sauce, oil, miso paste, agave nectar, five spices, chilli and garlic. Add the tofu, cover with cling film and give it a gentle shake to cover the tofu in the marinade. Do the same for the basic recipe mixing the teriyaki marinade and oil. Set aside in the fridge for at least one hour or overnight.

      Preheat the oven to 180C/356F.

      Line a baking tray with foil and spread out the tofu (keeping the marinade to dress the salad. Drizzle with a little oil (makes it go crispy) and place in the centre of the oven for 25 minutes until golden brown.

      In a bowl or on a plate prepare your salad. You can add your favourite veg like tomato, cucumber or spring onion. Add the hot tofu to the salad and the potato, pour over the remaining marinade. Serve straight away. Enjoy!

    Video

    Notes

    TIP: The longer the tofu marinates the better the flavour. For the sweet potato I prick it with a fork then cook on full power in the microwave for 4 minutes. When the tofu goes in the oven put the potato in at the same time to give the skin a crispy texture.

    Cajun Cauliflower Wings with Creamy Avocado Dip

    There are many cauliflower wing recipes out there and I wanted to make my version healthier yet still packed full of flavour. By using wholegrain flour and baking them (instead of deep fat frying) these gorgeous wings and nutritious and guilt free. They can be served with any dips, BBQ, sour cream or salsa but my homemade creamy avocado dip is my favourite. You can add extra garlic, chilli or coriander depending on your tastes.
    Course: Appetizer, Main Course, Side Dish, Snack
    Cuisine: American
    Keyword: avocado dip, cauliflower wings, vegan chicken, vegan junk food

    Ingredients

    Cauliflower Wings

    • 1 large cauliflower cut into florets
    • 1 cup wholemeal flour you can use white if you wish
    • 1 cup plant milk unsweetened
    • 1 tbsp Cajun seasoning I got mine in Aldi
    • 1 tsp garlic powder
    • 1/2 tsp pink/sea salt
    • season with black pepper

    Avocado Dip

    • 1 avocado chopped
    • 1/2 tomato chopped
    • 1/4 cucumber chopped
    • 1 clove garlic chopped
    • 2 tbsp vegan mayo
    • 1 tbsp lemon juice
    • season with a pinch of salt & pepper

    Instructions

    • Cauliflower Wings
    • Preheat oven to 200C/392F

      Cut the cauliflower into florets (not too small) and set aside. In a large bowl mix together the flour, garlic powder, Cajun seasoning, salt and pepper. Pour in the milk and whisk until you have a thick batter. Throw in the florets and using a spoon or your hands coat eat floret in the batter.

      On a baking tray lined with parchment paper lay out each wing (not too close together) & drizzle with a little olive oil (optional). Bake in the centre of the oven for 25-30 minutes until golden brown.

    Avocado Dip

    • Add all the ingredients to a bowl or blender and blend briefly (or it will be too runny) until all ingredients are combined.

      Serve the dip with the hot wings immediately. Enjoy!

    Video

    Notes

    Tip: Shake off any excess batter when placing them on your baking tray as it can cause the wings to stick together. Depending on the size of the florets I generally bake for 25 minutes then with a cocktail stick check to see how well the cauliflower is cooked. If the stick is difficult to push into the wing bake for a few extra minutes until the wings are firm but tender.

    Roasted Aubergine & Courgette Pasta Bake

    Another recipe from www.animalaid.org.uk website which I've turned into a bake. By roasting the veg first then baking you get much richer and intense flavours from the dish.
    Course: Main Course
    Keyword: pasta, pasta bake, vegan bake, vegan pasta bake

    Ingredients

    • 350 g pasta I always use wholegrain
    • 1 aubergine (eggplant) diced
    • 1 large courgette diced
    • 1 red onion chopped
    • 1 jar tomato pasta sauce 500g
    • 1 tsp rosemary
    • 1 tsp thyme
    • Pink/sea salt & pepper
    • Vegan Parmesan/nutritional yeast to sprinkle on top
    • vegan cheese grated

    Instructions

    • Preheat oven to 200oC/392oF
      To a large baking tray add all the chopped veg and drizzle with olive oil and a pinch of salt. Using your hands cover the veg in the oil and bake in the oven for 25-30 minutes.

      While the veg is roasting add you pasta to a pan and cook for 1-2 minutes less than the instructions say. In a large pan on a low heat pour in the pasta sauce, herbs, salt & pepper. By heating the sauce it reduces the cooking time in the oven. Drain the pasta and add to the pasta sauce. Turn up the heat and stir until covered in the sauce. Pour into an oven proof dish and top with grated cheese and a good sprinkle or Parmesan or nutritional yeast (gives it a slight crisp). Bake for 15-20 minutes until the cheese is golden and slightly browned. Serve with salad and garlic bread.

    Video

    Notes

    TIP: When cooking the pasta cook it for 1-2 minutes less than the packet says. When you bake the dish it will continue cooking and you don't want mushy overcooked pasta. I always use wholegrain pasta but you can use which ever you prefer including gluten free. My pasta pack said to cook for 12 minutes so I cooked it for 10. If you don't have the specific herbs you can use 2 tsp of mixed herbs.

    Battered Tofish (Vegan Fish)

    Fish is often the last animal product vegans give up. This recipe for tofish (fish flavour tofu) will stop any cravings for fish with its crisp thick batter and tender inside. Trying to keep it healthy I've made the batter with wholemeal flour and drain it on kitchen towel once cooked.
    Course: Main Course
    Keyword: tofish, tofu, vegan fish
    Servings: 4 portions

    Ingredients

    Tofish

    • 1 pack firm tofu (400g) pressed
    • 1 cup white wine cheap wine will do
    • 1 tsp pink/sea salt
    • 1 tbsp vegan fish sauce or soy sauce
    • 2 tbsp lemon juice

    Batter

    • 1 sheet nori - seaweed Sush seaweed
    • 1 tsp baking powder
    • 100 g wholemeal flour you can use white flour is you wish
    • 1 tsp smoked paprika
    • 1/2 tsp pink/sea salt
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 200 ml sparkling water you can use beer/lager instead
    • vegetable oil to fry

    Instructions

    Tofu marinade

    • Mix all the ingredients together (not tofu) in a large bowl and set to one side. Cut the tofu into 4 triangles and coat in the marinade. Leave to soak up the flavours for at least one hour or overnight.

    Tofish

    • Lay a nori sheet on a chopping board and a triangle of tofu on top. Using a sharp knife cut around the tofu so you have a layer of nori on one side of the tofu. This is a bit like fish skin and gives a seafood taste. Do this to all four triangles then set aside.

      To a large bowl add all the dry ingredients and mix together. Pour in the water and whisk until you get a thick batter. Set aside.

      On a plate sprinkle about 1/2 a cup of flour and coat each side of the tofu (this helps the batter stick). In a deep pan pour in the oil until it fills about 1.5 - 2 inches in depth. Heat on a high heat for around 4-5 minutes until it starts to bubble (see my tip) .

      Gently pick up a piece of tofish (keeping the nori on top) and coat in the batter. Lay the tofish into the oil and repeat with the other portions. After 3 minutes turn the tofish over and cook the other side. The batter should be golden and crisp. If it doesn't look like the video you can cook for a bit longer. Gently (using tongs) remove each piece from the pan and let the excess oil drain off. Place on kitchen towel to soak up any more oil. Serve immediately with chips, mushy peas and tartare sauce. Enjoy!

    Video

    Notes

    TIP: To press your tofu use a tofu press or alternatively wrap in a tea towel and press between two plates with a weight on top. The brand Tofoo is already pressed. When heating the oil to fry the tofish you want the heat set to maximum (always keep an eye on it) and when it starts to slightly bubble drop in a teaspoon of batter and it should expand and go crisp and golden within a few seconds. If this doesn't happen the oil isn't hot enough. You can keep the tofish warm in the oven with the chips for no more than ten minutes. This is helpful if you are preparing for a large amount of people or your pan is limited in size.

    Sausage Casserole

    Another recipe taken from www.animalaid.org.uk website. This is a very wholesome meal and is great for the colder evenings.
    Course: Main Course
    Keyword: sausage cassorole, vegan sausage

    Ingredients

    • 675 g potatoes cubed - I left skins on
    • 1 medium onion chopped
    • 2 cloves garlic crushed
    • 1 bay leaf
    • 2 tsp thyme
    • 1 tsp sage
    • 1 cooking apple cubed - I left the skin on
    • 450 g carrots sliced
    • 1 pack vegan sausages* *see note at bottom
    • 1 tin chopped tomatoes
    • 3 tbsp tomato puree
    • 250 ml vegetable stock
    • season with salt & pepper

    Instructions

    • Boil the potatoes for 5 minutes then drain.

      In a large pan (medium heat) heat 2 tbsp oil and fry the onion for 2 minutes. Add the garlic and herbs and fry for another couple of minutes. Add the carrot and apple and fry for a couple of minutes, stirring occasionally. Now pour in the tinned tomatoes, stock, puree, salt and pepper. Turn down the heat and simmer for 15 minutes stirring every few minutes.

      Add the drained potatoes and sausages (frozen is fine but cook for a little longer) stir until covered in sauce. Cover with a pan lid and simmer for 10-15 minutes. Be sure to stir occasionally. I like to put a fork into a carrot to see if it's cooked or needs longer. Serve with garlic bread. Enjoy!

    Video

    Notes

    TIP: I used Quorn vegan sausages which stay firm when cooked. If you are using a less firm sausage like Linda McCartney then I recommend cooking in the oven/pan and adding them five minutes before serving. I once made this recipe with Linda McCartney sausages and they went soggy and fell apart. Pink Salt

    Lasagne

    This delicious and rich lasagne recipe is taken from www.animalaid.uk.org website. It's great for anyone wanting to enjoy their favorite meals but not have meat, eggs or dairy. It's so good you can serve it to your omnivore friends and they'd not notice it was vegan.
    Course: Main Course
    Keyword: lasagne, vegan lasagne
    Servings: 4 people

    Ingredients

    Tomato Sauce

    • 1 tbsp olive oil for frying
    • 2 medium onions chopped
    • 2-4 cloves garlic crushed
    • black pepper
    • pink/sea salt
    • 400 g tin chopped tomatoes
    • 3 tbsp tomato puree
    • 1 tbsp mixed herbs
    • 400 ml vegetable stock
    • 400 g vegan mince
    • 1 pack egg free lasagne sheets I used wholemeal

    White Sauce

    • 60 g vegan butter
    • 60 g wholemeal flour You can use plain
    • 750 ml unsweetened plant milk
    • 1 tsp English mustard
    • 120 g vegan cheese grated + more for the top
    • 4 tbsp nutritional yeast
    • black pepper
    • pink/sea salt

    Instructions

    Tomato Sauce

    • Pre-heat oven to 190C/375F/Gas Mark 5.

      In a large pan, heat 1 tbsp of oil and fry the onions until soft. Add the garlic, black pepper, salt, chopped tomatoes, tomato puree, and herbs. Pour the vegetable stock into the pan, followed by the mince. Simmer for ten minutes, stirring occasionally. Then turn off the heat while you prepare the white sauce.

    White Sauce

    • Make the white sauce by melting the butter in a saucepan on a medium heat. Once melted, stir in the flour and cook for a further minute, stirring constantly so as not to burn.

      Then slowly add the milk and mustard and stir constantly. Stir in the cheese and bring to the boil. Then simmer for a few minutes until a nice thick ‘custard’ is made, stirring frequently. Taste it, season with salt, pepper and add the nutritional yeast. Give it a good stir.

      In a large oven dish, put a layer of the tomato sauce, then a layer of lasagne sheets over the sauce, then a layer of white sauce. Repeat the layers, ending with the white sauce. Sprinkle with grated cheese.

      Cook in the oven for 35-40 mins until browned on top. Check a knife will cut easily through. Let the dish stand for 5 to 10 minutes before eating.

      Serve with green vegetables or garlic bread and salad. Enjoy!

    Video

    Notes

    TIP: Its important to keep stirring the white sauce to avoid lumps. If you don't like meat substitutes you can use lentils or mushrooms instead.

    Creamy Risotto

    This is a very easy, cheap yet delicious and creamy risotto. I was asked by the amazing charity Animal Aid if I'd come up with a recipe to help others make the change to a vegan diet. When most omnivores try veganism (including me) they think it's limited, bland and all about tofu and salad. It's far from it. If you were served this dish in a top restaurant you would never guess it was 100% plant based with no dairy. With a rich, thick creamy cheese flavour and packed with protein and fibre. You can enjoy this meal minus the cholesterol, saturated fats and cruelty.
    Course: Main Course
    Cuisine: Italian
    Keyword: risotto, vegan risotto

    Ingredients

    • 200 g risotto rice I used Arborio rice
    • 750 ml vegetable stock 750ml boiled water + 1 stock cube
    • 1 clove garlic chopped
    • 1/2 onion chopped
    • generous pinch of sea/pink salt
    • season with black pepper
    • 1 tsp smoked paprika
    • 1 cup mixed frozen veg most supermarkets do a budget pack which is ideal
    • 3/4 cup vegan chicken substitute
    • 5 tbsp soya cream or oat/coconut
    • 3 tbsp nutritional yeast
    • 40 g mature vegan cheese grated

    Instructions

    • Heat 1 tbsp of oil in a large pan on a medium heat and add the garlic and onion. Fry for a few minutes until slightly brown and softened. Add the uncooked rice and fry for a further few minutes. This will toast the rice and create a rich flavour. Fill a jug with 750ml boiled water and stir in the stock cube to dissolve. Now pour into the pan and simmer on a low heat for 15 minutes. Add the salt, paprika, pepper, frozen veg and 'chicken'. Turn up the heat a little and simmer for 5 minutes stirring every few minutes. The liquid will be absorbed into the rice and the risotto starts to thicken. Pour in the cream and grate in the cheese. Stir and simmer on a low heat for another 5 minutes (total simmer time is 20-25 minutes). Serve immediately while hot and enjoy!

    Video

    Notes

    TIP: I used Tesco chicken style pieces but you could use Oumph!, soya chunks, chickpeas or any other mock chicken you enjoy.

    Smokey Chickpea Tacos

    Gorgeous crispy tacos filled with smokey chickpeas, veg and avocado. Topped with melted cheese and cool sour cream (made from coconut cream)
    Course: Appetizer, Main Course, Snack
    Cuisine: Mexican
    Keyword: Chickpea taco, smokey taco, Taco

    Ingredients

    • 1 can chickpeas drained
    • 1 tsp cumin
    • pinch of sea/pink salt
    • 1 tbsp smoked paprika
    • 1/2 onion chopped
    • 1/2 red pepper chopped
    • 1 cup sweetcorn tinned or frozen
    • taco shells or wraps
    • grated vegan cheese

    Instructions

    • Preheat oven to 180ºC/356ºF

      Heat 1 tbsp of olive oil in a frying pan. Add the chickpeas and coat in the oil, add the paprika, salt and cumin. Fry on a medium to high heat for 5 minutes. Using a separate pan (or tip the chickpeas into a bowl like I did) heat a small amount of oil and fry the chopped onion and red pepper. After a few minutes and the veg is softened and slightly browned add the chickpeas and sweetcorn. Heat for 5 minutes. Pour into your taco shells or tortilla wraps, add some salad or salsa and sliced avocado. Top with grated cheese and pop into the oven for 8-10 minutes until the cheese has melted and the taco shells warmed. You don't want to cook the tacos, just warm them. Drizzle with mayo or sour cream.

    Video

    Notes

    TIP: Why not drizzle with some sour cream or mayo. If using frozen sweetcorn its best to cook for a couple of minutes in the microwave and drain off any excess water.

    Brussels Sprouts & 'Bacon' Gratin

    Love them or hate them Brussels sprouts are often served at Christmas or with a roast dinner. Personally I love them with a bit of gravy but I wanted to create a recipe to make them more appealing to everyone. With a creamy, smoky sauce and strips of vegan bacon this is really tasty and should convert any sprout haters. When I was eating this dish I loved the fact that it is cruelty free, zero cholesterol, much lower in fat than a dairy version and yet has all the taste of a non vegan version. Almost guilt free.

    Course: Side Dish
    Keyword: bacon gratin, brussels sprouts, gratin, vegan gratin

    Ingredients

    • 450 g Brussels sprouts trimmed and halved
    • 250 ml soya cream or oat/coconut cream
    • 1 clove garlic minced
    • 1 small red onion chopped
    • 1 tsp smoked paprika
    • pinch of sea/pink salt
    • season with black pepper
    • 3 tbsp nutritional yeast
    • 20 g vegan cheese grated (+ extra to go on top)
    • 2 strips of vegan bacon sliced

    Instructions

    • Preheat oven to 200ºC/392ºF
      Method
      Place the sprouts in a saucepan and cover with just boiled water. Simmer for 5 minutes then drain and leave to one side. In a large frying pan on a medium heat add 1 tbsp of oil and stir in the onions. Fry gently for 2-3 minutes until slightly softened. Add the garlic and bacon and stir. You want to give the bacon a slight crisp to add to the end flavour and texture. Now pour in the cream and add nutritional yeast, paprika, pepper and salt. Turn up the heat and stir until it simmers. Simmer for 3-4 minutes then add the cheese. A quick stir and it's time for the sprouts. Cover the sprouts in the sauce then pour into an oven dish. Top with a little more of the cheese then bake for 15 minutes. You want the dish to be bubbling and the cheese melted. Great served as a side dish with a roast or Christmas dinner. Enjoy!

    Video

    Notes

    TIP: I used a bag of 500g sprouts and once trimmed the weight was approx 450g. If you struggle to get hold of vegan bacon (I get mine online) then you can use Quorn ham or Tofurkey smoked ham deli slices.

    'Steak' & Ale Pie

    This another recipe from Animal Aid which I've created a video for their website. The pie is absolutely delicious and has a very meaty texture (with the steak and mushrooms) and taste which is great for dinner guests who think vegan food is all salad and tofu. Personally I'm not a mushroom lover but you could swap for aubergine or leeks. To show how quick and easy vegan food can be I used ready made pastry to save time. I normally would make my own using wholegrain flour.
    Course: Main Course
    Keyword: steak & ale pie, steak pie, vegan pie

    Ingredients

    • 1 pack puff or shortcrust pastry check its vegan
    • 1 large onion chopped
    • 5 chestnut mushrooms sliced
    • 10 g parsley chopped
    • 3 cloves garlic crushed
    • 500 ml vegan ale
    • 150 g vegan steak sliced
    • 5 tsp gravy granules
    • season with salt and pepper

    Instructions

    • Preheat oven to 200°C/392°F
      Heat 1 tbsp of oil in a large frying pan on a medium heat. Add the onion, garlic and parsley and gently fry for 3-4 minutes until browned. Add the steak, mushrooms, salt and pepper and stir for a couple of minutes until browned. Pour in the ale and bring to a simmer then add the gravy granules. Continue to simmer on a low heat for 4-5 minutes until the mushrooms are cooked and the liquid thickened. I like my pie fillings thick so add more or less granules to suit your tastes. While the filling is simmering roll out the pastry and using your pie dish to cut out the base and the top. Press the pastry into the dish and spoon in (not too much) the steak filling. Add the top and using a fork press around the edge to seal. Fork a few holes in the top to help release the steam. Brush with a little plant milk to create a shiny glaze. Bake in the centre of the oven for 20 minutes (a bit longer of making one big pie) until the pastry is golden brown. Best served with mashed potatoes, carrots and peas. Enjoy!

    Video

    Notes

    TIP: The original recipe uses puff pastry but I used shortcrust. If you can't get hold of a steak substitute why not use soya, seitan or Quorn. I highly recommend Vivera steak or Fry's beef strips. Makes 2 medium size pies or one larger pie. Serves 3-4 people (with side dishes).

    Black Bean & Quinoa Burgers

    Black bean and quinoa burgers and very healthy, high protein and easy to make. It would make sense to double the ingredients and freeze the remaining burgers for another time.
    Course: Main Course
    Keyword: black bean and quina burger, burger, burgers, vegan burger

    Ingredients

    • 1 can black beans drained
    • 1/2 tsp onion powder
    • 1 tsp garlic powder
    • 1/2 tsp chilli flakes
    • 1 tsp smoked paprika
    • 50 g cooked quinoa
    • plain/wholemeal flour
    • 1 tbsp milled chia/flax seeds soaked in 2 tbsp hot water soak for 10 minutes
    • pink/sea salt & pepper to taste

    Instructions

    • Method
      1) Drain and rinse the black beans.
      2) Mix the flaxseed or chia seeds with 2 tbsp of hot water in a bowl and set aside
      3) Add the black beans, garlic powder, onion powder, chilli flakes, smoked paprika and a generous pinch of salt and pepper to a food processor and blend. If you don’t have a food processor, you can mash them with a potato masher.
      4) Add the quinoa and flax or chia seed mix and blend (or mash and mix) again.
      5) Form the mixture into 3 burgers, adding a little plain flour if the mixture is too sticky.
      6) Fry the patties for a few minutes on each side in a bit of oil until they are browned.
      7) Serve!

      Serving suggestions
      1) Serve in a burger bun with your choice of salad or condiments
      2) Add mushrooms to the burger mixture for a more ‘meaty’ texture.
      3) Top with vegan cheese
      4) Serve with sweet potato chips or wedges.

    Video

    Notes

    TIP: Dip the burger mix into the flour to help make them less sticky and hold their shape. If you like them with more of a kick add more chilli flakes.