A delicious recipe from Meera Sodha. From The Guardian. Ingredients 5 tbsp extra-virgin olive oil, plus extra for the toast 2 red onions, peeled and finely diced 1¼ tsp fine sea salt 4 garlic cloves, peeled and crushed 2 leeks (200g), whites and greens thinly sliced and rinsed 160g drained jarred artichokes in oil (ie, from a 285g jar) 400g tin butter beans in water, drained 200g frozen petits pois 1 vegetable stock cube, dissolved in 250ml boiling water 1 tbsp lemon juice 10g fresh mint, leaves picked 10g fresh flat-leaf parsley ¼ tsp coarsely ground black pepper Sourdough, to serve Method Put the oil in a wide, deep frying or saute pan for which you have a lid, and set it on a medium heat. When hot, add the onion and salt, and cook, stirring often, for 10 minutes, until soft and sweet. Stir in the garlic and leeks, cover the pan and leave to cook for eight minutes, until the leeks are soft. ...

This dish from Ottolenghi is a current fave – it’s just so flavourful! Ingredients 80g coriander, plus 20g, roughly chopped, to serve 30g parsley 600g baby spinach 120ml olive oil, plus extra to serve 1 onion, finely chopped (150g) 5 garlic cloves, crushed 2 green chillies, finely chopped (deseeded for less heat) 1¼ tbsp ground cumin 1 tbsp ground coriander ¾ tsp ground cinnamon 1½ tsp caster sugar 2 lemons: juice to get 2 tbsp, then cut the remainder into wedges to serve 1 litre vegetable or chicken stock 500g waxy potatoes, peeled and cut into 3cm pieces 1 × 700g jar of good-quality cooked large butter beans, drained (500g) (we use Brindisa Navarrico large butter beans, but you can, of course, use tinned or cook your own) salt Method Put the oil in a wide, deep frying or saute pan for which you have a lid, and set it on a medium heat. When hot, add the onion and salt, and cook, stirring often, for 10 minutes, until soft and sweet. Stir in the garlic and leeks, cover the pan and leave to cook for eight minutes, until the leeks are soft. ...

We’ve been looking for a great tray bake, nice and simple. From ocado. Ingredients 6 vegan sausages Red pepper Yellow pepper 2 small courgettes, chopped into bite sized pieces Red onion 200g tenderstem broccoli 200 cherry tomatoes 4 tbsp olive oil 2 tsp salt 1 tsp smoked paprika 5 fresh sage leaves, chopped 2 rosemary sprigs 4 garlic cloves, minced Method Preheat over to 180 degrees c, fan. Mix everything well in a large baking tray. Roast approx. 40 mins. Season to taste. ...

Bursting with flavour, and a great way to use up some curry paste. Ingredients Curry 4 garlic cloves 20g ginger 30g galangal 3.5 tbsp thai red curry paste 800g tinned jackfruit 6 makrut lime leaves 400ml coconut milk 1 tbsp vegan fish sauce (to taste*) Side Salad 160g vermicelli noodles Oil 120g cucumber, thinly sliced 3 tbsp rice vinegar 20g fresh mint 20g fresh coriander Method Cook noodles, then drain and rinse with cold water. Then add oil, leave to one side. Blend garlic, galangal, lime leaves, and ginger. Fry for 3 minutes with curry paste. Pull apart the jackfruit (shred it). Add in the jackfruit for another 3 minutes Add the coconut milk, simmer for 10 minutes. Make the cucumber salad in a bowl. Season the curry with fish sauce. Plate your curry, noodles, and salad. ...

Full of fiber, veg, and deliciousness. From the Guardian. Ingredients 3 leeks (500g) 4 garlic cloves 2x 400g beans (any, one undrained) Sauce 2 tbsp olive oil 1 tsp salt 1.5 tsp paprika 1/2 tsp chilli flakes 3 medium sun-dried tomatoes 250g jarred roasted red pepper 40g plain almonds 150ml water Method Fry and sweat leeks until soft (5-10 mins). Meanwhile, blend your sauce. Add in garlic for another minute. Add in beans, one without its liquid, one with it. Simmer 8 minutes, covered. Add in romesco sauce for another 5. Remove lid if too liquidy. Serve with bread and basil. Season to taste. ...

A great and tasty way to use up some tamarind paste. Ingredients 400g tofu 1 tbsp coriander seeds 1/4 tsp cumin seeds 1/4 tsp fenugreek seeds 1/3 tsp black peppercorns 1/8 tsp fennel seeds 1 tbsp sesame seeds 1/2 tsp chilli flakes 1 large tomatoes 1 tbsp tamarind paste 2 tbsp ketchup 1/2 inch ginger 1 stock cube 1 small onion 4 cloves garlic 8 curry leaves 1/2 tsp smoked paprika 1 small cauliflower 1 small potato 1 can coconut milk ...

My birthday favourite. I love that oreos are vegan! Ingredients 3 packets of oreos 95g vegan butter 600g vegan cream cheese 250ml vegan double cream 120g icing sugar 2 tsp vanilla extract Method Crush 2 packets of biscuits. Melt your butter and mix with crushed biscuits. This is your base. Line a cake tin with the base. Refridgerate for 30 minutes. Mix together cream cheese, icing sugar, and vanilla. Add in souble cream until it firms up a bit - shouldn’t be pourable. Crush other packet of biscuits and fold into the filling. Spread filling onto the base and leave overnight. ...

From Omnivore’s Cookbook, but a great intro to the dish :D Ingredients 1 cauliflower 1 tbsp oil 4 tbsp plain flour 4 tbsp cup soy milk 4 tbsp cornflour 1 tbsp oil 1 red pepper 4 spring onions 1 tsp sichuan pepper, crushed 1 inch ginger minced 4 cloves garlic Crispy chilli bits/oil (optional) Sticky rice (to serve) Sauce 6 tbsp rice vinegar 4 tbsp cup shaoxing wine 4 tbsp soy sauce 4 tbsp sugar 1 tbsp cornflour ...

Chickpeas are definitely underrated! Ingredients 4 tbsp oil 3 tbsp curry powder 1 large onion 4 garlic cloves 1 tsp allspice 1/2 tsp nutmeg 1.5 tsp smoked paprika 2 tsp thyme 1 tsp ground cumin 1 tsp white pepper 2-3 medium potatoes 2 oxo cubes 2 400g can chickpeas 1 cup water 1/2 can coconut milk 1/2 tsp cayenne pepper 2-4 large handfuls spinach 3-4 large sweet potatoes Method Fry sliced onion until soft. Add in garlic, ginger, spices and crumbled stock cubes for a minute. Add the potatoes for 2-3 mins. Add some of your water if necessary. Add chickpeas, water and coconut milk and simmer around 15-20 mins until thickened (lid off). Meanwhile, prick your potatoes all over and microwave 8-10 mins until soft. Add spinach and salt to taste. Wait until spinach is wilted. ...

I had never cooked with tamarind paste before this recipe but wish I did! Ingredients 200g rice noodles 200g firm tofu (torn into chunks) Cornflour Onion 4 cloves garlic 1 red pepper Handful of bean sprouts 3 spring onions 3 tbsp soy sauce 3 tbsp sugar 3 tbsp tamarind paste Method Coat tofu in cornflour and fry until crispy. Meanwhile fry onion until soft. Add in garlic and red pepper for 5 mins until soft. Meanwhile, boil your noodles accordingly until slightly underdone. Add in bean sprouts and spring onion. Add in last three ingredients and noodles for 2-4 mins. ...