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Mushroom Crostini

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You don’t have to tell your guests how ridiculously simple these crostini are to prepare. Serves 4 as an appetizer.

Ingredients:
4 slices of suitable-for-vegan bread, preferably freshly baked baguette or similar
150g mushrooms, preferably a gourmet mix
1/4 cup Tofutti Creamy Smooth (or equivalent suitable-for-vegan creamy spread)
1/4 cup soy or other all-plant milk
2 tbsp nutritional yeast
1/2 tsp onion salt
1/2 tsp garlic powder
Salt and freshly ground black pepper
Chives and/or parsley to garnish

Directions:
1. Lightly toast the bread.
2. Sauté the mushrooms until they have released their liquid and it is evaporated.
3. Lightly whisk the Tofutti, soy milk, nutritional yeast, onion salt, and garlic powder in a bowl with a whisk. Don’t worry about smaller lumps.
4. Pour the Tofutti mixture over the mushrooms and continue to cook on a low heat until the sauce has thickened slightly.
5. Serve the mushrooms over the toast.

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.

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.

Caramelized Red Onion and Asparagus Tart

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This rich and decadent tart is ideal for a festive dinner. It serves 2 as a main dish or 4 as a substantial starter, and is very simple to make, relying on store-bought, ready-rolled suitable-for-vegan puff pastry.

Ingredients

2 red onions, sliced into thin rings
2 tbsp balsamic vinegar
2 tsp maple syrup
100g fresh asparagus, trimmed and chopped into 1-inch lengths
350g silken tofu
1/4 cup nutritional yeast flakes
1 tsp dried rosemary
1 tsp dried sage
1 tsp dried thyme
1 tsp garlic granules
1 tsp onion powder
1 tsp Dijon mustard
Salt and pepper to taste
1 pack ready-rolled suitable-for-vegans puff pastry

Method

1. To caramelize the onions, heat a nonstick pan over a medium heat. Add onions and cook for 5-10 minutes until browned, stirring frequently. Add the balsamic vinegar and sugar and cook, stirring, until onions are softened. Set aside to cool.
2. To make the tofu filling, place the tofu, yeast, herbs and spices, and mustard in a blender and blend until smooth. Season to taste.
3. Cut the sheet of puff pastry as desired, or leave whole. Spread with the tofu filling, leaving an inch uncovered around the edges.
4. Top with red onions and asparagus. Return to the refrigerator for 30 minutes to cool again.
5. Meanwhile, preheat the oven to 180C. Bake on a parchment- or silicone-lined tray for 20 minutes until golden.