Serves 3 - 4

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 herbs and spinach into a food processor in batches and pulse until finely chopped (or finely chop by hand). Set aside. ...

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. ...

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. ...

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. ...

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. ...

Our questionably French Onion soup recipe, inspired by BBC Good Food. We usually have it with some sort of bread or croutons, but some nice vegan cheese would work well too. Ingredients 1 kg brown onions 3 tbsp oil 1 tsp sugar 5 cloves of garlic 2 tbsp flour 300 ml wine, or wine stock pot 1.2 l of beef stock (we use 3 OXO Vegan Beef cubes) 1.5 tbsp yeast extract (e.g. Marmite) 4 tbsp beef-flavour gravy granules ...