Simple Silky Greens Soup

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Ideal for novice cooks, this serves 6, and takes under 20 minutes to make.

Ingredients
1 leek, roughly chopped
4 cloves garlic, roughly chopped
1 head broccoli, in florets
2 courgettes (zucchini), roughly chopped
200g frozen green beans (French beans)
200g frozen garden peas
150g spinach, roughly chopped
1.5 litres vegetable stock
2 tsp curry powder
1 tsp smoked paprika
Black pepper, to taste

Directions
1. Heat a large stock pot over a medium low heat, and sauté the leeks for about 3 minutes until starting to soften. Add the garlic and sauté for 30 seconds more.
2. Add the rest of the ingredients except for the pepper.
3. Bring to a boil, reduce heat, and simmer 10 minutes.
4. Blend in batches, return to the pot, and season with black pepper (and, if you like, some crispy fried onions and all-plant (e.g. soya, coconut, almond) plain yogurt).

Oil-Free Sambal Stir Fry

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Warming but not overly spicy, with plenty of fragrant aromatics, this is a great way to enjoy a stir fry without the oil. This recipe serves 2-4, depending on the quantity of noodles used.

Ingredients

300g tempeh (approx.)
1 head of broccoli, in florets
2 pak choi, chopped; stems and leaves separated
1 red pepper, finely diced
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp maple syrup
1 heaped tbsp suitable-for-vegans sambal oelek paste
1 heaped tbsp suitable-for-vegans garlic ginger paste
1 tbsp lime juice
1 tbsp cornflour
1 tbsp sesame seeds
Soba noodles, to serve

Directions

1. Steam the tempeh for about 12 minutes to remove the bitter flavour. Place the broccoli in another steamer basket on top and steam for 3 minutes more. When cooked, plunge broccoli into a bowl of cold water to stop it cooking. Drain as soon as it’s cool.
2. Meanwhile, mix the soy sauce, vinegar, maple syrup, pastes, lime juice, and cornflour, and set aside.
3. Heat a non-stick frying pan over a medium high heat. Cube the tempeh, and add to the frying pan, and cook, tossing occasionally, until golden on each side (about 8 minutes). Set aside and keep warm.
4. Add the broccoli and pak choi stems to the frying pan, along with a splash or two of water or vegetable broth. Cook for about 4 minutes, until the broccoli starts to soften. Add the pak choi leaves, red pepper, and tempeh, until pak choi is wilted (about 2 minutes).
5. Cook the rice noodles according to the package directions.
6. Add the sauce to the vegetables and tempeh, and allow the sauce to reduce and thicken slightly (about 2 minutes).
7. Serve the rice noodles with the vegetables and sauce, and sprinkle with sesame seeds.

Vegan Jelly Sweets

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These vegan jelly sweetsare lower in refined sugar than shop-bought versions (although you can increase the sweetener to taste). These use agar (find in your health store in powder or flake form; it’s derived from red algae) to create the gummy texture.

Ingredients:
1 cup orange, cherry, apple, or berry juice
1/4 cup maple syrup
Pinch salt
1 tsp vanilla essence
3 tbsp agar powder, or 4 tbsp agar flakes

Directions:
1. Add the juice, syrup, salt and vanilla essence to a small saucepan. Bring to a simmer.
2. Add the agar, and simmer 3 minutes, whisking constantly, until dissolved.
3. Pour the agar mixture into a flat baking dish, or into moulds. Chill for 40 minutes, and then release from the dish and cut into shapes, if desired.

Creamy Cauliflower Pasta Sauce

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This inexpensive, oil-free and relatively simple pasta sauce is made of blended cauliflower and beans, and when served with a pasta of your choice, it’s filling but not heavy. It serves 4 people with 125g egg-free dried pasta per person, and vegetables of choice.

Ingredients

400g frozen cauliflower, steamed for 8 minutes or until warmed through and tender
1/2 cup white beans of choice
2 tsp mixed Italian herbs (parsley, rosemary, oregano, basil, thyme)
2 garlic cloves
3 tbsp nutritional yeast flakes
2/3 cup unsalted all-plant milk
1/3 cup cold vegetable broth
1 tbsp yellow miso paste
1 tsp suitable-for-vegans Dijon mustard
2 tsp white wine vinegar
1 tsp onion granules
salt and freshly ground black pepper, to taste
Fresh parsley to taste, minced

Directions

  1. Blend all ingredients in a jug blender until smooth. Season to taste and blend again.
  2. Add to cooked pasta and vegetables to heat through. Season to taste again, and stir the parsley through.

Oat and Bean Burgers

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Once you have a good vegetable burger recipe, you can adjust the flavour profile to your taste. Try changing the herbs and spices in this recipe to create your own flavours: add basil, oregano, sundried tomatoes and even chopped mushrooms for an Italian burger; choose garam masala and curry powder; you can even try fajita spices and serve with salsa. Have fun, experiment, and play around with flavours on top of the base recipe to make this your own. This recipe makes 8 patties.

Ingredients

Base Ingredients
2 x 400g (gross weight) cans cooked beans (I used one can of kidney and one can of cannellini)
1 red onion, quartered
1 red pepper, deseeded and quartered
1 cup oats

Flavourings
1 tbsp suitable-for-vegans Dijon mustard
2 tbsp tomato purée
1 tbsp soy sauce
pinch chilli flakes
1/2 tsp turmeric
2 tsp cumin
2 tsp smoked paprika
1 tsp salt

Directions

1. Preheat the oven to 200C, and line a baking tray with parchment or a silicone sheet. Pulse the beans, onions, and red pepper in a food processor until fine and combined. If you don’t have a food processor, finely dice the onions and pepper, and mash the beans. Combine.
2. Add the oats, and pulse to combine further (or mix by hand). Transfer to a large bowl.
3. Add the flavourings suggested above, or experiment and create your own. Try to have about 2-4 tbsp wet ingredients among the flavourings so that the burgers are not dry.
4. Combine all ingredients well, preferably using your hands. Squeeze a handful of the ingredients together: they should hold without crumbling. If your hand is very, very sticky, add some more oats; if the mixture feels too dry, add a little suitable-for-vegans ketchup, mustard, or tomato purée.
5. Shape the mixture into 8 patties, flatten out, and place on the baking tray. Bake for 10 minutes, flip, and bake 10 minutes more. Serve in a suitable-for-vegans bun with preferred salad vegetables and sauce of your choice (I have used creamy potato dressing on mine).

Tempeh-Potato Bake with Caramelized Fennel and Red Onions in a White Wine and Dijon Mustard Gravy

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The beautiful aniseed flavours of fennel are tempered in this dish by the caramelizing process and they blend perfectly with the earthiness of the cabbage and the umami notes of the tempeh. This is an oil-free dish and it serves 4-6 (depending on appetite!). If you use a mandolin, it will make slicing the onions, fennel, and potatoes much easier.

Ingredients

227g block tempeh
300g cabbage, shredded
2 red onions, very finely sliced
1 bulb fennel, very finely sliced
1kg potatoes (skins left on), very finely sliced
1 tsp salt
1 tbsp maple syrup
1 tsp balsamic vinegar

For the Tempeh Marinade
1/2 cup vegetable broth
2 tbsp soy sauce
1 tsp smoked paprika

For the Gravy
1 1/2 cups vegetable broth
1/2 cup suitable-for-vegans white wine
3 tbsp cornflour
1 tbsp suitable-for-vegans Dijon mustard
2 tsp maple syrup
2 tbsp balsamic vinegar

Directions

1. Preheat the oven to 200C. Steam the tempeh for 15 minutes, slice into thin strips and then each strip into thirds. Mix the tempeh marinade ingredients together in a shallow bowl, and add the tempeh. Toss to coat.
2. Preheat a large nonstick or stainless steel frying pan over a medium-low heat. Add the onions, fennel, and salt. Cook for about 10 minutes, stirring frequently, until the volume is greatly reduced and the vegetables are lightly coloured. If the vegetables start to stick, add a splash or two of water. Add the rest of the salt, the maple syrup, and the balsamic vinegar. Cook for 5 minutes more, stirring frequently. Add the cabbage, and cook until starting to soften.
3. Make the gravy by combining all ingredients in a bowl and whisking.
4. Spray a large casserole dish with suitable-for-vegan spray oil, and layer half of the potatoes in the bottom, overlapping them. Layer on the tempeh, and then the onion-fennel-cabbage mixture. Top with the remaining potatoes. Pour over the gravy. Cover the dish tightly with foil.
5. Bake for 45 minutes; remove the foil, and bake for 15 minutes more until the potatoes are soft and golden.

Hot and Sour Soup

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With a different combination of flavours in every mouthful, and taking under 15 minutes to prepare, this soup is bound to be a winner. It makes 4 large servings.

If you can’t find the types of mushrooms listed in the ingredients, use 350g sliced mushrooms of your choice, and if you can’t find the vinegars, use apple cider vinegar.

Ingredients

250g chestnut mushrooms, sliced
20g dried shiitake mushrooms, reconstituted (save the soaking water) and sliced
20g dried Chinese black (wood ear) mushrooms, reconstituted (save the soaking water) and sliced
1 can bamboo shoots (120g drained weight)
4 cloves garlic, peeled and sliced
1 inch ginger, grated
1-2 red chilli peppers, deseeded and finely sliced
1.5 l vegetable broth
110g mung bean sprouts
200g extra-firm tofu, cubed
1 tbsp soy sauce or tamari
2 tbsp rice vinegar
1 tbsp red wine vinegar
2 tsp maple syrup
Pinch white pepper
2 green onions (scallions), thinly sliced

Directions

1. Heat a large stock pot over a medium-low heat, and when hot add the mushrooms and bamboo. Lower the heat and cook, stirring frequently, for 5 minutes, adding just a splash of water if the mushrooms start to stick.
2. Add the garlic, ginger, and chilli, and stir for about 30 seconds.
3. Add the broth, mushroom soaking water, bean sprouts, tofu, soy sauce, vinegar, maple syrup, and white pepper. Bring to a boil and simmer for 5 minutes. Serve topped with the green onions.

Hot Cross Buns

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These spiced buns are traditionally eaten on Good Friday, and they are best served halved with some suitable-for-vegan spread. The majority of their sweetness comes from the dried fruit. Makes 12.

Ingredients

For the buns

250g strong white flour
250g plain flour
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp mixed spice
2 tbsp suitable-for-vegans sugar
2 tsp instant yeast
zest 1 lemon
zest 1 lime
250ml plant milk, warmed slightly
60g mild-flavoured oil (I used rice bran oil)
2 tbsp whole flaxseeds, ground and mixed with 3 tbsp water
200g mixed dried fruit of your choice (I used 75g mixed peel; 75g raisins; 50g dried cranberries)
For the crosses
3 tbsp flour
3 tbsp cold water
For the sugar glaze
20g suitable-for-vegans sugar
20ml water

Directions

1. In a large bowl, mix the flours, salt, spices, and sugar.
2. Make a well in the centre and add the yeast and rinds, and then mix in the plant milk, flaxseed mixture, and oil.
3. Turn out onto a lightly floured surface and knead well, about 5 minutes (alternatively, you can use a stand mixer). Knead in the dried fruit. Shape the dough into a ball, place in a bowl, cover with a tea towel, and leave to stand for an hour until risen.
4. Divide the dough into 12 equal pieces, and roll each into a ball. Place on a baking tray lined with a silicone sheet. Cover again with a cling film and leave to rest for 30 minutes more.
5. Meanwhile, preheat the oven to 220C.
6. When the buns are nearly done rising, prepare the mixture for the crosses by mixing together the 3tbsp flour and cold water. Transfer to a piping bag. Once the buns have risen, pipe a cross on each one.
7. Bake in the oven for 12-15 minutes until the tops are golden brown and a toothpick inserted comes out clean.
8. While the buns are baking, mix the ingredients for the sugar glaze in a saucepan over a low heat until the sugar is dissolved. When the buns have finished baking, brush them with the sugar glaze, and then transfer them to a wire rack to cool completely. It’s highly recommended to eat one while they’re still warm.

Sweet Potato and Tempeh Stew

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A very easy recipe with lots of interesting flavours and textures that’s ready in about 20 minutes.

Ingredients

1 red onion, in medium dice
250g mushrooms, sliced
4 cloves garlic, minced
220g tempeh, cubed
1 large sweet potato, peeled and cubed
150g sugarsnap peas, roughly chopped
1 l vegetable broth
1 tsp mixed herbs
1 tsp smoked paprika
2 tbsp soy sauce
2 heaped tsp cornflour mixed to a paste in a little cold water

Directions

1. Sauté the onion and mushrooms in a large soup pot over a medium-low heat until softened (2 minutes), adding a splash of broth if the vegetables start to stick.
2. Add the garlic and cook for 30 seconds.
3. Stir in the tempeh, sweet potato, sugarsnap peas, vegetable broth, mixed herbs, smoked paprika, and soy sauce.
4. Bring to the boil, cover, reduce heat and simmer for 8 minutes or until the sweet potatoes are fork-tender.
5. Stir in the cornflour mixture and allow to simmer for about 2 minutes to allow the liquid to thicken.