A Tuscan dish that I wasn’t really sure what it’d turn out like: it turned out good! And easy. A great combo. Ingredients 400g vegan sausage (any) 250g baby potatoes 2 - 3 tbsp nurtitional yeast 0.5 tsp oregano 4 cloves garlic 1 - 2 shallots 2.5 - 3 cups water 2 beef stock cubes 2 bay leaves 3 - 5 large handfuls spinach 60g cashews + 1 cup water ...
Simply delicious. Ingredients 1 red pepper Handful of baby sweetcorn Half a courgette 1 block of tofu (smoked is good!) 4-6 spring onions Chillies to taste 2 tbsp vegan fish sauce/veggie oyster sauce White pepper 1.5 tbsp sugar 3 tbsp hot water 3-4 tbsp soy sauce 1/2 tbsp worcester sauce/vinegar 1/4 tsp MSG 200g dried noodles 3 cloves garlic Method Fry all your veg in some oil until soft (not garlic or spring onion). Make space and fry the tofu in the middle with fish sauce and sprinkle of white pepper until it is crispier. Add in other sauce ingredients and bring to simmer. Cook your noodles. Add in noodles slightly underdone, and top with fresh garlic. ...
Sometimes you take a leap of faith into trying a recipe you’ve never heard of, with no idea of what it should be like… and I’m telling you you won’t regret doing it here! Ingredients 2 cans of butter beans Fresh coriander Roast Tomatoes 450g cherry tomatoes 3-4 garlic cloves Oil 2 tsp golden syrup 1 tsp salt Bechamel sauce 300g silken tofu 40g white miso 2 tbsp oil 2 tsp onion granules 1 garlic clove 1/2 ground cumin 1/8 tsp ground nutmeg 1/4 tsp salt Freshly ground black pepper ...
I don’t often roast veggies, but this converted me :p Ingredients 600g potatoes diced 1 tsp oregano 1 tsp thyme 1 tsp onion granules Lemon zest Oil 1 tsp harissa 2 tsp golden syrup* 1 tsp cumin Can of chickpeas 1 broccoli head chopped 150g cherry tomatoes 1 cup soy yoghurt plain 1 cucumber 1/4 cup fresh dill 2 tbsp lemon juice Salt and pepper Method Turn oven to 200 degrees. Add potatoes and coat with zest, thyme, oregnao, onion granules, salt and oil (can add to bowl and mix/shake) then bake for 40 minutes. Halfway, combine harissa, syrup, cumin, chickpeas, broccoli and tomatoes and roast for 20 minutes. To make your sauce, mix your yoghurt, cucumber, dill, lemon juice and season. Layer your plate with sauce and roasted veg! ...
Whilst in Vietnam we ate a lot of clay pot aubergines, and this recipe is a good recreation. For bonus points it is also nice and simple. Credits to golden tiffin for the original recipe. Ingredients 2 big or 3 smaller aubergines Oil for frying 4 tbsp soy sauce 4 tsp sugar 2 tsp paprika (preferably smoked) 1 tbsp sriracha 1 tsp pepper 8 spring onions Rice to serve Method Slice the aubergines into 2 cm thick slices, then fry/grill/bake until very soft and well browned. This will take quite a long time – 20 minutes or so. If frying, put a good layer of oil in the pan, or if grilling/baking, brush the oil on to both sides. Once the aubergines are soft, cut them up into bite-sized pieces, and return them to the pan. Add the soy sauce, sugar, paprika, sriracha, pepper and spring onions, and stir continuously until the mixture takes on a gooey consistency. Serve with rice.
A nice, delicately spiced curry. Ingredients 300g tofu Fresh coriander to serve Rice Puree Oil 2 cardamoms 3 garlic cloves 1 inch ginger 1 large onion 2 large tomatoes 12 soaked cashews 1/2 tsp salt 1/3 cup soy yoghurt Sauce Oil 1 inch cinnamon 1 bay leaf 1/4 tsp turmeric 1 tsp chilli powder 1 tsp garam masala 3/4 tsp coriander 1 tsp sugar 1.5 cups of frozen peas 1 cup water 1 tsp fenugreek leaves 1 oxo stock cube Salt to taste ...
Who doesn’t love aubergine (when it’s done right!)? Ingredients 2 large aubergines 2 tbsp oil 1 tsp cumin seeds 1 red onion 1/2 thumb of ginger 3 garlic cloves 1 tsp cumin 1 tsp chilli powder 1/2 tsp turmeric 1/2 tsp garam masala 1 oxo stock cube 3 tomatoes Pinch of fenugreek leaves Naan to serve Fresh coriander Method Prick the aubergines and rub with oil. Put under hot grill for 20-30 mins until completely charred. Once cool, peel off the skin and chop. Whilst charring, fry cumin seeds. Then add onion, ginger, and garlic. When soft, add spices for 1 minute. Add the tomatoes for another 5 minutes. Add in the chopped aubergines and mash together. Simmer for 8 mins. Top with coriander and salt to taste. ...
Hard to go wrong with a taco. Ingredients 12 taco shells Cheese Spice Mix 1 crushed oxo stock cube 1 tbsp chilli powder 1 tbsp cumin 1/2 tbsp smoked paprika 1/2 tbsp garlic powder 1/2 tbsp oregano 1/2 tsp black pepper 1/2 tsp salt Jackfruit Can of jackfruit 2 tbsp oil 1 tbsp soy sauce 1 tbsp spice mix Sauce Red onion Red pepper 4 salad tomatoes 3 tbsp tomato paste 50-100ml passata 2 tbsp spice mix 2 tbsp soy sauce One can black beans Guac One avocado 1-2 tbsp lime juice Salt and pepper 1/2-1 tsp chilli flakes 1/4 tsp garlic Fresh coriander ...
Discovering gochujang sauce is something you won’t regret! Ingredients 450g tofu Cornflour 1.5 tbsp gochujang 2 tbsp soy sauce 3 tbsp maple syrup 2 tbsp tomato paste 1 tbsp brown sugar 2 tbsp water 1.5 tbsp lime juice 3 (cooked) servings of rice 200g kimchi 4 spring onions Sesame seeds Method Chop your tofu into blocks. Put into a tub with the cornflour, some salt and pepper and shake to coat. Fry in oil until crispy. Mix your sauce of gochujang, tomato paste etc. up to (and including) the lime juice. Remove your finished tofu. Fry your rice with the kimchi and spring onions. Remove the rice. Heat up your sauce, then add your tofu back in and coat. Coat with sesame seeds. Serve on top of rice. ...
A classic from BBC Good Food, made vegan. Ingredients 1 onion 1 red pepper 4 garlic cloves 1 tsp coriander 1/2 tsp paprika 1 stock cube 3 tbsp vegan red pesto Can of chopped tomatoes Can of mixed beans Handful of fresh coriander Garlic bread (to serve) Method Fry your onion and pepper with a pinch of salt until soft. Add in your garlic for another minute. Add in your pesto, coriander, crumbled stock cube, and paprika for another minute. Add your beans, tomatoes and 1/2 can of water. Simmer uncovered for 10 minutes. Top with fresh coriander and serve with garlic bread. ...