Serves 2

Umami, crispy, tasty. From Sophie’s Plant Kitchen on Instagram! Ingredients Mushrooms 400g oyster mushrooms 1 tbsp white miso 1/2 tbsp soy sauce 1 tbsp oil Sauce 100g soaked cashews 1 tbsp miso 2-3 tbsp lemon juice 1 garlic clove 3 tbsp n. yeast 2-3 tbsp water Salt Bread Method Tear the mushrooms into strips and massage in the miso, soy, and oil. Roast for 15 mins at 220 degrees. Stir them, and put back in for another 10-15 mins. Blend the rest of the ingredients (minus the bread!) to make the sauce. Make your sandwich! ...

 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.

There are people who like pepper, and then there are people who love pepper. This one’s for you. Ingredients 400g gnocchi 1.5 tsp crushed peppercorns 4 tbsp white wine 1 stock cube 1/4 tsp garlic powder 4 tbsp water 1 cup (around 250ml) cream (see notes) Salt and pepper to taste Method Fry your gnocchi until crispy (see notes). Remove gnocchi from pan and fry your peppercorns in your wine until the wine is gone. Add in the rest of your ingredients and fry for about 5 minutes until thick. Then toss in and coat your gnocchi. ...

We love recipes that can be super tasty and done super quickly! This one doesn’t even involve chopping! Ingredients 2 servings of rice noodles 1 tbsp sesame oil 1 tbsp gochugaru 1-2 tbsp soy sauce (see notes) 1/2 tbsp rice vinegar 2 tsp noodle water 1/2 tbsp maple syrup 1/2 tbsp lime juice Fresh coriander Method Boil and cook noodles. Heat up sesame oil. Add gochugaru for a minute. Add all other ingredients and stir. Toss in finished noodles with sauce and serve! ...

Can’t go wrong with soy sauce and oil! Ingredients 1 bunch of spring onions (4-7 large) 2 tbsp oil 2-3 tbsp soy sauce 2 servings of stir fry noodles Method Heat oil. Fry your spring onions until they begin to brown. Add in noodles and soy sauce. Heat until noodles are done. Additional notes This is a very malleable recipe; alter the oil and soy to your liking! Add more if using light soy sauce.

One of my favourite, simplest ways of serving pasta. Ingredients 200g spaghetti 1 small onion 1 tsp garlic powder 2 tbsp gochujang paste 1/2 cup pasta water 200ml vegan single cream 1/2 tsp salt 1 tbsp nutritional yeast Method Boil pasta. Fry onion until soft. Add in gochujang, garlic and fry for another minute or two, Add remaining ingredients and season to taste. Mix with cooked spaghetti and serve (with vegan cheese if you wish). ...

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. ...

Get ready to discover the wonders of Korean dishes (and gochujang). Ingredients 3 tbsp gochujang paste 3 tbsp maple syrup 3 tbsp rice vinegar 3 tbsp sesame oil 225g firm tofu Cornflour Soy sauce 150g-200g mushrooms 100g spinach 2 servings of rice 1/3 cucumber (either grate or peel it all) Carrot (either grated or peel it all) Sesame seeds Spring onion Method Whisk together first 4 ingredients in a jug to make your sauce. Coat your tofu in cornflour. Fry tofu then deglaze with 1 tsp soy sauce and then put aside. Fry mushrooms and then deglaze with 1 tsp soy sauce and set aside. Fry spinach until wilted and deglaze with 1/2 tsp soy sauce. Serve with rice, carrot, cucumber, sesame seeds and spring onion. ...

After a trip to South Africa to see family, I came back with a desire to find the recipe for some of the best beans I have ever eaten; sadly, I didn’t find it, but I did find these, which are a close second. Ingredients Onion 1 tsp paprika 1 tsp brown sugar 1/2 tsp salt 1/4 tsp chilli powder 1/4 tsp cumin Pinch of black pepper 70g tomato paste 200g coconut cream 1 can of cannelloni beans ...