Green Bean Casserole

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A wonderfully comforting dish, this serves two. Feel free to double or even triple the recipe: you’ll want extra helpings!

For the Mushroom Sauce:

½ yellow onion, roughly chopped
300g white mushrooms, roughly chopped
2 cups vegetable broth
1 cup soy (or other all-plant) milk
½ tsp salt, or to taste
¼ tsp white pepper
½ tsp dried sage
½ tsp dried rosemary
½ tsp dried thyme
¼ cup nutritional yeast
2 tbsp cornflour

For the Casserole: 
400g frozen green beans

For the Topping: 
4 onions, cut into strings and fried (we air fried ours, which takes much longer than deep frying; instructions below).

Directions
1. Preheat oven to 170C.
2. Make the sauce by sautéing the onions and mushrooms over a medium low heat until the mushrooms start to release their liquid. Don’t allow to take on much colour. Add the rest of the ingredients apart from the cornflour, and simmer for about 20 minutes. 
3. Meanwhile, cook the green beans according to package directions, and refresh in cold water to stop them cooking. Drain. 
4. When the sauce is ready, blend and return to the pot. Mix the cornflour with enough water to get a smooth paste. Add to the sauce and simmer to thicken. 
5. Transfer the beans to an ovenproof dish and pour over the sauce. Bake for 20 minutes. 
6. Top with the crispy onion strings and serve. 

To make the onion strings: 
1. Slice the onions on a mandoline. 
2. Transfer to an air-fryer basket and fry for 5 minutes at 120C. Toss and fry for another 5 minutes.
3. Lower the heat to 100C, and fry the onions for another 50 minutes or so, tossing often and checking that they don’t burn.

Onigirazu

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This is the perfect lunchbox food. Try it if you don’t believe us!

Ingredients: 
1/2 cup sushi rice, cooked according to package directions
100g mushrooms, sliced
1 clove garlic
1 carrot, peeled and shredded
1 spring onion, sliced into matchsticks
1/2 avocado, sliced
1/4 red bell pepper (if following the plan, then take the slice from from the side of the pepper and leave the rest of the pepper uncut; we’ll be using it tomorrow), sliced thinly
4-5 sheets nori

Optional: 
2 tbsp vinegar (rice vinegar, preferably, but cider is also acceptable)
1 tbsp liquid sweetener (we used maple syrup)
Pinch salt
1/2 tsp freshly grated ginger
Sweet chilli sauce
Soy sauce

Method: 
1. If you wish to season the cooked rice, heat together the vinegar, sweetener, and salt. Stir through. 
2. To cook the mushrooms, fry over a low heat with the garlic until the liquid that they release has been evaporated. You can also add ginger and some soy sauce if desired. 
3. To assemble the onigirazu, lay a sheet of nori on a piece of cling film. Spread with a little sweet chilli sauce if desired (although they taste great without!)
4. Moisten hands to put a square of rice in the middle of the nori. Top the rice with some of the cooked mushrooms, carrot, spring onion, avocado, and bell pepper. 
5. To fold, bring opposite corners in to just past the centre point, keeping the parcel nice and tight. Repeat with the remaining two corners. 
6. Wrap the parcel in cling film and leave for a few minutes to allow the nori to soften. 
7. To serve the onigirazu, cut through the centre with a sharp knife, cutting through the cling film. 
8. Unwrap to serve, and enjoy.

Roasted Butternut Squash

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A fairly easy but impressive holiday dinner, packed with flavour.

Ingredients: 
1 butternut squash, halved and deseeded
1 onion, finely diced
2 cloves garlic
250g mushrooms, chopped
50g hazelnuts, toasted and chopped
Fresh basil
Salt and pepper

Directions: 
1. Preheat the oven to 200C. 
2. Spray the butternut squash with a little oil, or rub with oil-coated kitchen towel. Place cut-side down on a baking tray and bake 15 minutes. Turn cut-side up and bake for 30 mins more or until done. 
3. Meanwhile, sauté the onion until slightly translucent. Add the garlic, mushrooms, and toasted hazelnuts and continue to cook. When just about cooked, stir in some fresh basil and season. 
4. When the squash is cooked, removed some of the flesh from the skin to hollow the squash out slightly. Mash, and mix with the mushrooms. Place back into the squash and bake 5 minutes more.

Air-Fried Watermelon

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Watermelon can be air-fried for a delicious sandwich topper. If you want your fruit crispier, cook it on 80C for several hours, checking every hour or so. We sprinkled thinly sliced watermelon strips in a little sea salt and cracked black pepper and cooked them at 180C for 15 minutes until lightly dried and still soft. You could also use the oven and a parchment-lined tray to cook the melon.

Mushroom-Sauerkraut Pierogi

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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.

Bulgur Wheat Pilau with Spicy Mushrooms

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Inspired by East African flavours, this Bulgur Wheat Pilau with Spicy Mushrooms is full of warming spices, and the pilau, if cooled and stored properly, will make for a great packed lunch. Serves 4-6.

For the Mushrooms:

Ingredients:
250g Portabello mushrooms, sliced
200ml apple juice
50 ml soy sauce
1 clove garlic, minced
2 tbsp tomato purée
1 tsp rice vinegar
1/2 inch ginger, grated
Pinch ground cardamom
Pinch ground fenugreek
2 pinches chilli flakes
Pinch ground cloves

Directions:
1. Place the mushrooms in a large saucepan. Mix the rest of the ingredients together and pour over the mushrooms.
2. Simmer, uncovered, until the sauce is reduced, 30 mins or so. Remove the mushrooms from the cooking sauce with a tongs or spider ladle and serve with the pilaf.

For the Pilaf:
1/2 tsp cumin
1/4 tsp cardamom
1/4 tsp allspice
1/8 tsp cinnamon
1/8 tsp ground ginger
1/2 tsp paprika
1/2 tsp turmeric
1/8 tsp chilli powder
1/8 tsp black pepper
1 onion, finely chopped
300ml vegetable broth
2 carrots, peeled and in very small dice
100g sweetcorn
200g frozen peas
250g bulgur wheat
Vegetable broth, according to package directions

Directions:
1. Mix the spices and set aside.
2. In a large saucepan over a medium-low heat, sauté the onions until lightly caramelised. Add the carrots, sweetcorn, and peas, and pour over the broth. Simmer the vegetables for 4 minutes, just to soften.
3. Cook the bulgur wheat according to package directions, adding the spice mix at the beginning of the process. Stir in the vegetables to warm through, and serve.

Tofu Katsu Curry

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A warming, spicy, flavoursome dish, this is surprisingly easy to put together. Serve with sushi rice and shredded carrots and cabbage for a filling and nourishing meal. The tofu is cooked in an air fryer, but you can bake or pan fry if you prefer.

Ingredients:

For the tofu:
400g extra firm tofu, drained and pressed
Liquid from 1 can chickpeas
1/4 cup flour
2 cups suitable-for-vegans panko crumbs

For the sauce:
1 onion, finely chopped
1/2 inch piece ginger, grated
3 cloves garlic
500ml vegetable broth
1 tbsp curry powder
1 tsp turmeric
2 tbsp tomato purée
2 tsp rice vinegar
1-2 tbsp tamari or soy sauce, to taste
2 tbsp maple syrup
1 tbsp white or yellow miso
1 heaped tbsp cornflour

Directions:


1. Slice the tofu into 1/4 inch slices. Dip in flour and shake off excess. Add to the chickpea liquid and then coat in breadcrumbs. Fry in a preheated air fryer at 200C for 15 minutes, turning once.
2. Meanwhile, make the sauce. Lightly sauté the onions over a medium-low heat, add the garlic and ginger and stir briefly. Mix in the broth, curry powder, turmeric, tomato purée, vinegar, tamari, maple syrup and miso. Bring to a simmer. Mix the cornflour with a little water to a smooth paste. Add to the sauce and cook until thickened.
3. Serve the tofu and sauce with cooked sushi rice, shredded carrots, and cabbage.

Twice-Baked Tempeh Potatoes with Red Pepper Sesame Sauce

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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.

Crustless Tofu and Vegetable Tart

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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.

Chestnut-Stuffed Squash

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This is a surprisingly easy dish, perfect for a festive meal. It serves 2-4, depending on the size of the squash.

Ingredients:
2 squash of choice (I used a delicata squash and a patty pan squash)
1 red onion, finely chopped
100g mushrooms, chopped
2 cloves garlic, minced
2 slices wholewheat bread, in crumbs
1/2 tsp dried rosemary, crumbled
1/2 tsp dried thyme, crumbled
1/2 tsp dried sage, crumbled
150g chestnut purée
2 tbsp chopped walnuts
2 tbsp dried cranberries
Salt and freshly ground black pepper
1/4 cup suitable-for-vegans cranberry sauce

Directions:
1. Preheat the oven to 200C. Cut the squash in half and scoop out the seeds and stringy insides. Place cut-side down on the baking tray, and roast 20-40 minutes (depending on thickness of the squash) until tender. Turn the squash over and season the insides liberally.
2. Sauté the onion and mushrooms until tender.
3. In a medium bowl, mix the garlic, breadcrumbs, herbs, chestnut, walnuts, and cranberries. Fill the squash with the stuffing, and return to the oven 20 minutes.
4. Serve topped with cranberry sauce.