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.

Giant Couscous Salad with Dijon-Balsamic Vinaigrette

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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*
100g bell peppers, finely chopped
1/2 red onion, finely chopped
50g sugarsnap peas, finely sliced
6 grape tomatoes, quartered
4 baby beetroot, cooked, and finely diced
30g dried apricots, finely chopped
1 tbsp dried cranberries
2 tbsp walnuts, toasted and chopped

For the Dressing
3 tbsp balsamic vinegar
1 tsp suitable-for-vegans Dijon mustard
1 tbsp soy sauce
1 tbsp water

To serve

Rocket
Sea salt and freshly ground black pepper

Directions

1. Mix all salad ingredients together.
2. Mix all dressing ingredients together.
3. Serve the salad on a bed of rocket with some sea salt and freshly ground black pepper. Pour over the dressing to taste.

*If you can’t find giant couscous, use regular.

Naan (with a Peshwari Naan Option)

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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 the liquid quantities accordingly. This recipe makes 8 side-plate-sized naan, so feel free to scale the recipe down if desired.

Ingredients for the Plain Naan

250g white spelt flour
250g strong white bread flour
2 tsp quick-acting yeast
1 tbsp maple syrup
1/2 cup soy yoghurt
250ml warm soy milk
3/4 tsp baking powder
1 tsp garlic granules
1 tsp salt
Additional salt, smoked paprika, garlic granules, and nutritional yeast for frying
Suitable-for-vegans spray oil

Directions for the Plain Naan

1. Mix the flours. Make a well in the centre and add the yeast, maple syrup, soy yoghurt, soy milk. Combine. Sprinkle over the baking powder, garlic, granules and salt and begin to knead in the bowl. Transfer to a floured surface and knead well for about 5 minutes. Return to the bowl, dust with flour, cover with a tea towel, and leave in a warm place for about an hour to rise.
2. When ready to cook, heat a lidded frying pan over a medium heat and spray with some oil. Gather the dough into a ball, divide it into 8, and roll each piece out on a floured surface about 1/4 cm thick.
3. Spray the top of the rolled-out piece of dough with spray oil, and sprinkle with a little paprika, garlic, salt, and nutritional yeast. Place carefully into the frying pan, cover, and cook for a couple of minutes until the top bubbles and the bottom is browned; flip, and cook again until the bubbles start to blacken.

Ingredients for the Peshwari Naan

250g white spelt flour
250g strong white bread flour
2 tsp quick-acting yeast
1 tbsp maple syrup
1/2 cup soy (or other all-plant) yoghurt
250ml warm soy (or other all-plant) milk
3/4 tsp baking powder
1 tsp garlic granules
1 tsp salt
Suitable-for-vegan spray oil

For the Filling

100g unsalted pistachios, shelled
100g ground almonds
Pinch salt
1 tbsp maple syrup
2 tbsp desiccated coconut
1/4 cup soy (or other all-plant) yogurt
30g raisins, sultanas, or dates

To serve:
Toasted, flaked almonds for sprinkling

Directions for Peshwari Naan
1. Mix the flours. Make a well in the centre and add the yeast, maple syrup, soy yoghurt, soy milk. Combine. Sprinkle over the baking powder, garlic, granules and salt and begin to knead in the bowl. Transfer to a floured surface and knead well for about 5 minutes. Return to the bowl, dust with flour, cover with a tea towel, and leave in a warm place for about an hour to rise.
2. Meanwhile, make the filling. In a food processor, mix everything together until you have a thick paste.
3. When the dough is doubled in size, knock it back and divide it into 8 pieces.
4. Roll the filling into 8 balls. Take each piece of dough, roll it into a ball between your hands, and make an indent in it with your thumb. Push one of the balls of filling into it, and smooth the dough back over it.
5. When ready to cook, heat a lidded frying pan over a medium heat and spray with some oil. Flatten out each ball of dough with your palm, and start roll each ball into a teardrop shape about 1/4 inch thick on a floured surface.
6. Place carefully into the frying pan, cover, and cook for a couple of minutes until the top bubbles and the bottom is browned; flip, and cook again until the bubbles start to blacken.
7. Spray the bubbled side of the naan with a little spray oil, and top with some flaked almonds.

Creamy Macadamia Salad Dressing

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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 and with a good balance of sweet and umami to complement almost any savoury flavours or to cool down spicy food.

Ingredients

1/2 cup macadamia nuts, soaked in boiling water overnight, or boiled in a saucepan full of water for 15 minutes
1/4 cup plain all-plant (e.g. soy or coconut) yoghurt
1/4 cup all-plant milk
1/4 cup water
1 tsp suitable-for-vegans Dijon mustard
1 tsp white wine or cider vinegar
1 clove garlic
1 tbsp lemon juice
1/2 tsp salt
1/4 cup nutritional yeast

Directions

Drain the macadamia nuts and add to the blender with the other ingredients. Blend until smooth, adding a little extra water if needed to make the dressing smooth (this will depend on the speed of your blender).

Creamy Broccoli Soup

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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 chopped
2 tbsp wholemeal flour
1 large head broccoli, roughly chopped
4 cups vegetable broth
3/4 cup coconut milk
1 tsp suitable-for-vegans yellow or Dijon mustard
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp cumin
1 tsp salt
pinch white pepper

Directions

1. Heat a soup pan or large pot over a medium-low heat. Add the onion, celery, and carrots, and cook, stirring frequently, for about 5 minutes, adding a splash or two of water if the vegetables start to stick.
2. Mix the flour with 1/4 cup vegetable broth from the 4 cups. Add to the vegetables and cook stirring, for 1 minute more.
3. Add the rest of the ingredients to the pot. Bring to a boil, reduce heat, cover, and simmer for 10 minutes until the vegetables are tender.
4. Blend the soup with an immersion blender, or in batches in a jug blender. Season to taste, and adjust the seasoning if desired.

Baked Beans in a Flash

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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 sauce
1/2 tsp cumin
1 tsp smoked paprika

Directions

1. Heat a small saucepan over a medium low heat. Add the onion and sauté until just starting to caramelise (about 3-5 minutes). Add the garlic and a splash (about 1tbsp) water and cook for another 30 seconds.
2. Add the rest of the ingredients to the pan. Bring to a simmer and allow the sauce to reduce slightly, about 5 minutes. Taste, adjust seasoning if necessary, and serve.

Cranberry-Stuffed Marrow with Tahini-Miso Dressing

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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 chopped almonds, toasted
1/4 cup dried cranberries
100g couscous, cooked according to package directions
Salt and freshly ground black pepper

For the Dressing

1 tbsp tahini
1 tbsp yellow miso
2 tbsp warm water

Directions

1. Preheat the oven to 180C. Cut the marrow in half lengthways. Score each half about 3/4 way through lengthways and then widthways. Scoop out the cubes of marrow and set aside. Place the marrow in a roasting dish and cover with aluminium foil. Roast for 20 minutes.
2. Meanwhile, heat the oil in a frying pan over a medium low heat. Add the onion, peppers, and the marrow chunks. Cook until the onions and peppers are lightly softened. Add the almonds, cranberries, and couscous.
3. When the marrow is roasted, remove the foil and stuff with the pepper-couscous filling. Cover again with foil and return to the oven for 10 minutes.
4. Meanwhile, make the dressing by whisking all the ingredients together with a fork. Serve the marrow with a generous amount of dressing.