Sweet Chilli and Lime Yuba

A very easy, quick, and cheap lunch that serves 4. If you don’t have a spiraliser, you can use a vegetable peeler to create ribbons with the vegetables and cook them in the same way. 
 
Ingredients:
500g yuba (tofu skin, fresh or rehydrated)
4 cloves garlic, minced
1 inch piece ginger, grated
4 courgettes, spiralised
2 carrots, spiralised
1/4 cup sweet chilli sauce
2 tbsp soy sauce
1 tbsp lime juice
1/4 tsp Chinese five spice
2 tsp cornflour (cornstarch)
 
Directions:
1. Heat a nonstick frying pan over a medium heat, and coat with some spray oil. Fry the yuba until it starts to brown.
2. Add the garlic, ginger, and spiralised vegetables, and season the mixture lightly with salt. Continue to fry until the noodles are soft.
3. Meanwhile, mix the sweet chilli sauce, soy sauce, lime juice, five spice, and cornflour.
4. When the noodles have softened, add the sauce to the pan and cook until thickened. Serve hot.

Tortilla Pinwheels

These Unfried Black Bean Tortilla Pinwheels take just minutes to make. If you want the pinwheels to be more firm, though, leave them in the fridge to set for an hour or two. Serves 2.

Ingredients:
1 onion, finely chopped
1 clove garlic, minced
1 jalapeño pepper, minced
1 red pepper, roasted (I used one from a jar)
1 can black beans, drained and mashed
1/4 cup broth or water
1/2 tsp oregano
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground chilli pepper
1/4 tsp salt
1 tbsp tomato purée
1 tbsp lime juice
3 cups spinach
1 avocado
2 corn tortillas

Directions:
1. Preheat a sauté pan over a medium low heat, and sauté the onion until it starts to take on some colour. Add the garlic and and stir for 30 seconds.
2. Stir in the jalapeño and red pepper, black beans, broth, herbs and spices, salt, tomato purée, and lime. Slowly add the spinach, a handful at a time, and allow to wilt. Cook the mixture until the spinach has completely wilted and all of the liquid is absorbed.
3. Mash the avocado and divide it among the corn tortillas. Spread the filling into the tortillas, roll up, and then cut into pinwheels using a sharp knife.

Mushroom-Sauerkraut Pierogi

These Pierogi have a dough that’s very easy to roll and an incredibly simple, yet flavoursome, filling. This recipe makes 20 pierogi. We served ours with Savoy cabbage, and a cauliflower and carrot purée.

Ingredients:

For the dough:

1 3/4 cup plain flour
1/2 tsp salt
2 tbsp vegetable oil
3/4 cup warm water

For the filling:

250g mushrooms, finely chopped
2 onions, finely chopped
1/3 cup sauerkraut
1 tsp smoked paprika
Salt and white pepper

Directions:
1. Make the dough by mixing the flour and the salt. Make a well in the centre and add the oil. Add 1/2 cup warm water, and bring the dough together. Knead, adding the rest of the water as needed until the dough is smooth and not sticky. Allow to rest while you make the filling.
2. Dry sauté the mushrooms and onions until they have released their liquid. Add the sauerkraut, paprika, salt and pepper, and continue to cook until the liquid is absorbed. Allow to cool while you roll out the dough.
3. Sprinkle work surface with a little flour, divide the dough into two, and roll out one piece until very thin. Cut out circles of dough with a large cooking cutter and repeat with the other half of the dough, re-rolling the scraps as required.
4. Spoon a heaped tsp filling into each circle of dough. Moisten the edges of the dough, fold, and pinch to seal. Crimp the edges with a fork. Repeat until all circles of dough have been filled and folded, placing the raw pierogi onto a floured silicone sheet as you go.
5. Bring a large pot of salted water to the boil. Add the pierogi a few at a time and cook until they rise to the surface. Remove and drain.
6. When all pierogi have been boiled, lightly shallow fry them in a little oil in a preheated pan. Serve warm.

Irish Colcannon

Colcannon is an Irish staple that can be cooked with either kale or cabbage, and it can be served as a a side or a main dish. This version is easy, cheap, quick, and nutritious. It serves 4 as a side.

Ingredients:
5 medium potatoes
100g kale, finely chopped
1 bunch scallions (green onions), green and white parts minced
Plenty of minced, fresh parsley
2 tbsp all-plant milk (I used soya) or cooking water
Salt and freshly ground white pepper

Optional additions:
suitable-for-vegans mustard
or
suitable-for-vegans horseradish
or
nutritional yeast

Directions:
1. Add the potatoes and kale to a large pot with plenty of cold, salted water. Bring to the boil, cover, lower the heat, and simmer until the potatoes are fork-tender (ours took 12 minutes).
2. Drain the potatoes and kale and return to the pot over a very low heat for a few seconds just to remove any excess liquid.
3. Mash the potatoes with the all-plant milk (using a little more if necessary). Mix in the scallions and parsley, season to taste (add in one of the optional ingredients, if desired), and serve.

Sweetcorn and Chickpea Fritters

The best thing about these easy fritters is that you you can change the flavour profile easily by adding different combinations of spices. The recipe calls for a food processor, but you can easily make these with a masher instead. This recipe makes 8 fritters.

Ingredients:
285g (drained weight) sweetcorn
240g (drained weight) cooked chickpeas
1/2 red onion, finely chopped
2 cloves garlic, minced
1 tbsp soy sauce or tamari
2 tbsp water
6 tbsp gram flour
1 tsp smoked paprika
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp salt (or more to taste)
1/4 tsp white pepper

Directions:
1. Pulse (or mash) the sweetcorn and chickpeas until most are mashed but there are still some chunky bits.
2. Stir in the rest of the ingredients (the mix may be wetter than you imagine; trust me!).
3. Heat a frying pan over a medium-low heat and lightly brush with oil or spritz with spray oil.
4. Take 1/4 cup of the mixture and place it in the pan, pressing down to flatten. Repeat until you have four fritters in the pan. Cook 3 minutes, flip, and cook 3 minutes more.
5. Keep warm while you cook the rest of the fritters.
6. Serve with a sauce of your choice if desired.

Slow-Roasted Balsamic Tomatoes

Intensely sweet, these flavourful tomatoes are easy to prepare, and they make a wonderful addition to salads, sandwiches, or can be eaten on their own as a tasty snack.

Preheat an oven to 120C, line a baking tray with a silicone sheet, and halve as many tomatoes as you wish to roast–we used cherry and plum tomatoes here. Toss the tomatoes in a bowl with a tsp balsamic vinegar, and a generous helping of freshly ground black pepper, salt, and crumbled dried oregano. Place onto the tray in a single layer, cut-side up, and roast for 2-3 hours (depending on size and thickness of tomatoes; the cherry tomatoes took 2 hours).

Peanut-Butter Chocolate Energy Balls

These sweets are just as delicious and moreish as chocolate truffles but far less processed and very quick to make. They make a fantastic pick-me-up after a workout, or are delicious with a cuppa as a sweet treat.

Ingredients:
1/2 cup dates
1/4 cup pecans
2 tbsp cocoa powder
1/4 cup peanut butter
1/2 tsp vanilla extract
Pinch salt
1 tbsp maple syrup
Coconut flakes, ground almonds, or crushed pecans for dusting, if desired

Directions:
1. Process all the dates and pecans in food processor until very fine.
2. Add the rest of the ingredients, and process further to combine.
3. Roll into small balls, roll in the coconut/ground almonds/crushed pecans, and refrigerate for 30 minutes for best results (although you should probably eat one while you wait for “research” purposes).

Twice-Baked Tempeh Potatoes with Red Pepper Sesame Sauce

These potatoes are a fusion of textures from the creamy potato filling to the crispy skins. This recipe serves 2 hungry people as a main, or 4-8 as a side.

Ingredients:
4 large baking potatoes
2 tbsp suitable-for-vegans hummus
3 tbsp soy milk
1/2 tsp garlic powder
2 tbsp nutritional yeast
150g ready-to-eat (steamed and marinated) tempeh, finely diced
2 green onions, finely diced
2 tbsp fresh, minced parsley
Salt and freshly ground black pepper

For the Red Pepper Sauce:
1 red pepper, roughy chopped
1 tbsp soy sauce
2 tbsp nutritional yeast
1 heaped tsp suitable-for-vegans Dijon mustard
1/4 cup sesame seeds
1/2 tsp garlic powder
1 tsp smoked paprika

Directions:
1. Preheat the oven to 190C. Prick the potatoes all over with a fork, and bake for 60 minutes or until tender.
2. Meanwhile, make the sauce by blending all ingredients.
3. Allow to cool, halve, and scoop out the filling. Mash with the hummus, soy milk, garlic powder, nutritional yeast. Stir through the green onions, tempeh, and parsley. Season, and return the filling to the shells. Spoon about a tsp sauce over each potato half, and bake in the oven for 15 more minutes.

Italian-Inspired Chickpea Salad

An incredibly bold and lively Italian-Inspired Chickpea Salad from Frances McCormack, this takes just minutes to make andis served with a Wholegrain Mustard and Balsamic Dressing. Packed with flavour, this makes a great sandwich spread or topping for a bed of greens. Serves 1 as a large salad, or 2 as a side or sandwich spread.

Ingredients:
For the salad
1 can chickpeas, drained and minced
1 roasted red pepper (I used one from a jar), finely diced
3 sundried tomatoes, finely chopped
8 black olives, finely chopped
Large bunch basil, chiffonaded

For the dressing
1 tbsp suitable-for-vegans wholegrain mustard
1 tsp maple syrup
2 tbsp balsamic vinegar
Salt and freshly ground black pepper

Directions:
1. Mash the chickpeas. Mix with all of the salad ingredients.
2. Whisk the dressing ingredients together. Season to taste.
3. Toss the salad with the dressing, a little at a time, tasting as you go (I used all of the dressing, but I like bold flavours).

Crustless Tofu and Vegetable Tart

Bound to be a winner for lunch or breakfast, this tart is sett on the outside and slightly creamy inside. It’s filled with vegetables and potatoes for for plenty of colour, texture, and flavour.

Ingredients:

For the Vegetables:
2 medium potatoes, peeled and finely diced
1 red bell pepper, finely diced
1/4 cup sun-dried tomatoes, finely diced
10 black olives, finely chopped
1 bunch asparagus, in 1 inch pieces
4 green onions (scallions) chopped
1 cup spinach, minced
1 bunch basil, minced

For the Tofu:
400g tofu, drained and pressed
2 tsp onion granules
1 tbsp garlic powder
1/2 cup aquafaba (liquid from can of chickpeas)
1 tsp smoked paprika
1 heaped tbsp yellow miso
1 tsp turmeric
1/4 cup nutritional yeast
1 tbsp cornflour
3 tbsp plain flour
2 tbsp chickpea flour

Directions:
1. Preheat oven to 180C. Oil a loose-bottomed cake tin.
2. Sauté the potatoes until browned. I used the air fryer at 200C for 15 minutes, tossing midway through.
3. Add the potatoes and vegetables to a large bowl.
4. Mix the tofu ingredients in a food processor. Stir into the vegetables and mix well to combine.
5. Transfer the mixture to the cake tin, and even off the top. Sprinkle with plenty of black pepper.
6. Bake in the oven for 30 minutes. Cover with foil, and bake 40-50 minutes more, or until set (check with a knife inserted into the centre; there will be a little residue on the knife, but the tart shouldn’t be too wet). Serve and enjoy.