During my recent trip to Cambodia, I had the privilege of being taught some traditional Khmer cuisine. Lok lak was something that I loved, and so the first thing I wanted to do when I got back was try making my own! Ingredients 450g tofu Cornflour 4 tbsp soy sauce 2 tbsp ketchup 2.5 tbsp sugar 1/2 tsp MSG (optional) 3 tbsp rice wine vinegar 6 garlic cloves Thumb sized piece of ginger 1 red chilli 1 tbsp kampot pepper (ground) Onion (sliced) 2 tomatoes 2 limes Rice ...

10 minutes, delicious, flavourful pasta; what more can you want? Ingredients 145g approx. drained sun-dried tomatoes 4 tsp harissa paste 1.5 tsp garlic powder 1/2 tsp salt 1 tsp balsamic vinegar 1/2 tsp crushed chillies Method Boil your pasta (up to 200g). Blend all of your ingredients. When the pasta is done, toss in your sauce, stir, and then serve! Additional notes If you like sun-dried tomatoes, feel free to not fully blend up the sauce.

This is the risotto that made my risotto-hating partner realise they like risotto. Ingredients Vegan butter Onion 4 garlic cloves 1 cup risotto rice 4.5 cups veg broth 1 bunch asparagus. 1-2 tbsp lemon juice Parmesan Cashews Nutritional yeast Salt Garlic powder Method Fry onion 4-5 mins. Add garlic and rice. Stir until toasted. Deglaze with white wine. Add the broth, not all at once. 0.75 cups at a time, until the rice has absorbed it. Stir constantly. Add asparagus towards the end. Top with ‘parmesan’, butter, and lemon juice. Season to taste. ...

Quick, flavourful, creamy, tasty. Great for summer. Inspired by BOSH. Ingredients 300g - 400g baby potatoes 1 large avocado 1 tbsp vegan mayo 1/4 - 1/2 tsp salt 2 - 3 tbsp lemon juice 1 tbsp butter 1 - 2 tbsp olive oil 3 tbsp plant milk Small red onion or 3 spring onions A few cherry or sundried tomatoes Chilli oil (optional) Method Boil potatoes according to instructions Blend together ingredients (up to and including plant milk) Mix together! ...

This is a slow cooker tofu butter curry that is stupidly quick to prepare and also stupidly delicious and creamy. Ingredients 4 diced shallots 1 can coconut milk 170g tomato paste 3.5 tsp garam masala 1 tsp ginger 1 tsp curry powder 1 tsp salt 1/2 tsp chilli powder 1/2 tsp black pepper 1/2 tsp dried fenugreek leaves 1/2 tsp chilli flakes (optional) 450g tofu (we like the smokey toofoo blocks) 3 tsp lime juice 1 tsp brown sugar (optional) ...

Who doesn’t love a good taco? Ingredients 2 onions 7-8 garlic cloves 1 can chopped tomatoes 2 tbsp tomato puree 4 tbsp sriracha 1 tbsp golden/maple syrup 1 tbsp balsamic vinegar 1 tbsp paprika 1 tbsp cumin 1/2 tsp cinnamon 2 tsp oregano 1 tsp salt 1 tsp chilli powder 6 small tortillas 2 cans of jackfruit Vegan cheese Method Fry half of your garlic and one of the onions until soft. Place into a blender along with the following 11 ingredients, blend until smooth. Fry your second onion, garlic and jackfruit. When soft, add 200ml of your sauce. When done, put to one side. Dip your tortillas in your sauce and then fry. Place your filling and cheese on half of the tortilla and fold in half. When done, dig in and dip into the remainder of your sauce. ...

An extraordinarily quick and easy recipe with ingredients you likely have in your cupboards. Ingredients 2 cans of beans 3 garlic cloves 2 tbsp oil 1 tbsp soy sauce 1 tbsp balsamic vinegar Chives (optional) Method Empty and rinse your beans. Crush your garlic and put into a jug. Add your liquids to the jug and mix well. Pour onto the beans and stir it in well. Additional notes I personally like pinto and black beans, but it’s entirely up to you!

Thanks the gods Biscoff biscuits are vegan, right? Also this is a no-bake cheesecake, you’ve been warned. Ingredients 285g crushed digestives 98g melted butter 65g icing sugar 170g vegan cream cheese 1 tsp sugar 270ml vegan double cream 4 tbsp biscoff spread Method Crush your digestives and mix with your melted butter. Add to a lined tin. This is your base. Leave it in the fridge for 45 minutes. Cream together your sugars and cream cheese. Whisk your double cream in another bowl until it is thick. Add your cream cheese mix and double cream together and stir slowly. Add in biscoff spread and continue to stir. Add your mix into your tin and refrigerate for over an hour. Top with biscoff biscuits and melted spread. ...

While this recipe is a bit of a faff, the end result makes it worth it. Ingredients Cauliflower head 150g plain flour 300ml plant milk 2 tsp garlic powder 1 tsp onion powder 1 tsp ground cumin 1 tsp paprika Salt and pepper Breadcrumbs Butter Sriracha Method Chop/ break up your cauliflower head into bite-sized pieces. Mix together your flour, milk and herbs and spices. Dip cauliflower pieces into mix. Coat in breadcrumbs. Bake for 20 minutes at 180 degrees. Melt your butter and mix it with sriracha. Remove cauliflower from oven and pour over your hot sauce. Bake again for another 20 minutes. ...

This umami ragu is flat out one of the best things I have ever eaten; that’s not something to be taken lightly. Ingredients 2 carrots 2 onions 200g oyster mushrooms 40g dried shiitake mushrooms (or porcini) 4-6 garlic cloves 3 tomatoes 80ml oil 45g miso 30g harissa 3 tbsp tomato paste 4 tbsp soy sauce 2 tsp cumin seeds 120g lentils 65g pearl barley Red wine stock pot 30-35g creamed coconut block 1-2 stock cubes 850ml water ...