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. ...

What student doesn’t love pesto pasta? Ingredients 100ml oil 145 sun-dried tomatoes 40g pine nuts Handful of basil 4 tbsp nutritional yeast Salt to taste Method Blend it all together and serve with pasta or in a sandwich! Additional notes

Credit to Katie. Ingredients 320g vegan chick’n 3-4 tbsp cornflour 1 tsp chinese 5 spice Salt and pepper to taste Onion Green pepper 3 garlic cloves Tenderstem brocolli 1/4 tsp chilli flakes 1/4 tsp MSG (optional) Spring onion Method Mix your cornflour, five spice and plenty of salt and pepper in a tub. Toss in your chick’n, ensure it’s well coated. Fry chick’n well in plenty of oil. Ensure it’s crispy on both sides. Remove from pan and fry onion. Add your pepper, garlic and brocolli. Season with chilli flakes, salt and pepper and MSG. Toss in your chick’n and spring onions and serve. ...

This delicious Korean dish is a combination of ramen and tteokbokki, a thick, saucy soup with Korean rice cakes. Perfectly sweet, salty, and spicy. Ingredients 400g tteok (Korean rice cakes) 2 stock cubes Half small cabbage 1 onion 4 tbsp gochujang 1 tbsp gochugaru 2 tbsp soy sauce 2 tbsp golden syrup 4 garlic cloves 1/3 cup white wine (or sake), optional 200g smoked tofu 1 tsp MSG (optional) 1 serving ramen noodles Spring onions ...

A very flavourful pasta dish! From Rainbow Plant Life. Ingredients 2 tbsp olive oil 2 med onions 4-6 garlic cloves 1 tsp red pepper flakes 1 tsp oregano 150g tomato paste 1-3 tbsp soy sauce 2 tbsp nutritional yeast 4-5 sundried tomatoes 200-275g spaghetti Method Boil your pasta (you’ll need the water for later). Thinly slice your onions. Then fry in a non-stick pan for 20 mins. Stir frequently. Add in sliced garlic for 5 mins. Add in red pepper flakes, oregano and cook for 30 seconds. Add in tomato paste for 2-3 mins. Add in soy, yeast, and tomatoes. Add in 1/2 - 1 cup of your pasta water. Mix in the spaghetti! ...