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, […]
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, […]
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 […]
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 […]
The finely chopped vegetables in this salad mean that the flavours of each meld better. The addition of dried fruit creates an interesting contrast with the peppery rocket. This serves 2 as a lunch or 4 as a side. Ingredients For the Salad 150g giant couscous, cooked according to package directions and allowed to cool* […]
This is a beautifully soft and airy naan, perfect for serving with soups, curries, and so on. The secrets to its fluffiness are the strong white bread flour and frying it in a lidded pan. Although this recipe calls for white spelt flour, you can substitute that with plain wheat flour if desired, but adjust […]
A good dressing can transform even the most basic of salads. This is particularly delicious with a range of roasted and cooled vegetables (sweet potatoes, cauliflower, Brussels sprouts, and even some roasted chickpeas) or with a very simple salad of a crispy lettuce like cos or romaine, red onions, bell peppers, and cucumber. It’s oil-free […]
This speedy Creamy Broccoli Soup takes under 20 minutes, is oil-free, and serves 2 (generous portions) and is great for those on a tighter budget. The spices create an interesting flavour profile with just a tiny bit of heat. Ingredients 1 onion, roughly chopped 2 stalks celery, roughly chopped 1 large carrot, peeled and roughly […]
Oil-free, ready in just over 10 minutes, and suitable for novice cooks, these baked beans are perfect for breakfast or lunch. Ingredients 1 small onion, finely chopped 2 cloves garlic, minced 300g passata 1 x 400g can white beans (e.g. cannellini or haricot) 1 tbsp red wine vinegar 2 tsp maple syrup 2 tbsp soy […]
A delicately flavoured recipe, lifted by a zingy umami dressing and the addition of dried cranberries to the stuffing. This serves 2. Ingredients For the Marrow 1 marrow 1 tsp oil (I used rice bran oil) 1 red onion, finely chopped 1 red bell pepper, finely chopped 1 yellow bell pepper, finely chopped 1/3 cup […]
Go-To Chocolate CakeApril 20, 2019 - 9:58 pm
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VANCE LEHMKUHL INTERVIEWS PROFESSOR FRANCIONE ON VEGAN EDUCATION...January 7, 2007 - 3:20 pm
