Vegan chilli
Can of chopped
tomatoes
Vegan mince
Onion
Chilli powder
Oregano
Basil
A small amount
of oil for frying
A dash of
vinegar and sugar if needed
Mushrooms
(optional)
Peppers
(optional)
Serve with
rice with peas and sweetcorn
Fry onion
until brown then add the mince with chilli, basil and oregano. Add mushrooms
and peppers if desired and fry for two or three minutes then add tomatoes. Cook
for about 15 minutes until veg is soft.
Vegan fajitas (or faux-jitas as Neil calls
them, as they don’t have any meat!)
Veg like
mushrooms, courgettes, butternut squash, carrots, peppers, corn, peas, spinach
Tortilla wraps
Onion
Oil for frying
Tomato puree
Cumin
Coriander
Chilli powder
Basil
Oregano
Salsa,
guacamole and refried beans (optional)
Fry onion
until brown then add all veg (except peas, sweetcorn and spinach as they cook
quickly) along with the herbs and spices. After frying for two or three
minutes, add some tomato puree to a small glass and mix with (a full glass of)
water to make a sauce – add to the pan.
Cook for about 15 minutes until veg is soft. Serve with tortilla wraps
and optional salsa etc.
Vegan stirfry
1 pack each
rice noodles or some rice
Veg like
peppers, broccoli, carrots, mushrooms, sweetcorn, peas, beansprouts,
waterchestnuts, pak choi, mange tout (I personally wouldn’t stirfry stuff like
butternut squash, tomatoes, courgettes, potatoes – anything mushy or starchy)
Onion
Soy sauce
A bit of fresh
ginger (use Lazy Ginger if you like – it’s pickled but more flavoursome than
ground ginger)
If using rice
put the rice on as per instructions. Fry the onion until brown then add the veg
and fry for two or three minutes. If using noodles boil for 3 or 4 minutes. Add
the soy sauce and ginger to the veg and fry for about 10 minutes or until the
veg is cooked but still with some bite.
If you don’t
want to make your own sauce, a lot of supermarket sauces are vegan (blackbean
sauce is nice) – use in the same way.
Vegan cottage pie
Onion
Veggie mince
Peppers
(optional)
Mushrooms
(optional)
Carrots
Peas
Sweetcorn
Gravy
(caramelised onion is nice)
Potatoes
Vegan butter
Pepper
Put the oven
on at 200 degrees. Pop the potatoes and carrots on the boil in separate pans –
while they’re cooking chop other veg. Fry onion until brown and add vegan
mince, along with mushrooms and peppers if using. Fry for about ten minutes
then add the carrots and enough gravy to make a good sauce. Simmer for about 15
minutes. Mash the potatoes with butter and pepper. Transfer mince mix to an
ovenproof dish, top with mash and cook for about 30 minutes.
Vegan mushroom, butterbean and ‘chicken’
pie
Mushrooms
Butterbeans
Potatoes (and
butter, pepper for mash)
Veggie chicken
pieces – can get them from Holland and Barrett (optional)
Gravy
Onion
Put the
potatoes on to boil and put the onion on at 200 degrees. Boil the butterbeans
for about 7 minutes or so. Fry the onion until brown then add the veggie
chicken pieces and fry for five minutes – add the butterbeans. Add enough gravy
to make a sauce and simmer for about 10 minutes. Make up the mash, transfer the
mixture to an ovenproof dish, top with mash and put in the oven for about 30
minutes.
Vegan Moroccan tagine
Cinnamon
Cumin
Coriander
Chilli powder
(optional)
Onion
Can of chopped
tomatoes
Potentially
some tomato puree
Veg like
carrots, potatoes, butternut squash, peppers
Dried fruit
like apricots, sultanas, raisins or prunes (optional but lovely!)
Serve with
cous cous
Make as per
instructions, adding a small amount of turmeric (to make it a lovely yellow
colour) and peas.
Par-boil
potatoes and carrots for about 10 minutes. Fry onion until brown, add a good
amount of cinnamon, and then a bit of chilli, cumin and coriander (taste the
tagine sauce later and adjust spices accordingly). Add the butternut squash (as
this takes a while to cook) and fry for about 5 minutes. Add the tomatoes and
the peppers, carrots and potatoes. Cook for about 20 minutes, adding the fruit
about five minutes before the end. This should be a bit watery as it is a bit
like a stew and there should be enough to nicely cover all the cous cous – if
the tin of tomatoes isn’t enough to achieve this, add some water and tomato
puree to make sure its tomato-y enough.
Vegan lasagne
Onion
Veg like
mushrooms, courgettes, peppers, carrots, peas, sweetcorn
A can of chopped
tomatoes
Basil
Oregano
Egg free lasagne
pasta
For the sauce
1 tbsp oil
Dash of lemon
juice
Dash of
vinegar
A pint of veg
stock
1 tbsp cornflour
added to water and mixed in first
Mustard
Put the oven
on 200 degrees. Fry the onion until brown and add the veg – fry for about 5
minutes. Add the tomato sauce and simmer for about 10 minutes. Concentrate on
the sauce and stir constantly! Heat the tsp oil in a saucepan, then add the
stock. Wait until boiled and mix in the vinegar, mustard and lemon. Finally,
add the cornflour mix – stirring is especially important here. Take off heat
immediately after thickened. Add the layers of veg, white sauce and pasta and
pop in the oven for about 30 minutes.
Vegan bolognese
Onion
Can of chopped
tomatoes
Veggie mince
Basil
Oregano
Dash of vinegar
3 heaped tbsp
tomato puree
Dash of lemon
juice
1 tsp
sugar/sweetener or to taste
Sundried
tomatoes, small diced carrots/mushrooms (optional)
Fry the onion
until brown, then add the mince and a generous helping of herbs and cook for 5
minutes. Then add the tomatoes, puree, lemon juice, vinegar and sugar and cook
for about 20 minutes and serve with pasta.
Vegan Thai green curry
Tin of low fat
coconut milk (coconut cream is beyond obscenely calorific and doesn’t taste any
better)
Thai green
curry paste (available from the supermarket, is cheap and lasts for aaages –
check for fish sauce) – add to taste
Green peppers
Mushrooms
Veggie chicken
pieces (optional)
Onions
Cornflour mix
(1tbsp mixed with water until runny) – use if you’re using the coconut milk, as
it thickens the sauce a bit
Salt might be
needed – add to taste
Fry the onion
until brown and add the veggie chicken pieces is using and fry for about five
minutes. Add the mushrooms and peppers, fry for about five minutes and then add
the coconut milk, curry paste and cornflour. Taste and add salt if needed.
Serve with rice.
Vegan curry
Onion
Tin tomatoes
3 heaped tsp
tomato puree
Cup of lentils
Ground
coriander
Coriander leaf
Sugar, salt
and pepper to taste
Chilli
Ginger
Garlic to
taste
Cumin (lots)
Veg like
spinach, butternut squash, pepper, par-boiled carrots and potatoes
Chickpeas
(optional)
Extra water
Salt to taste,
or an Oxo cube to go with water to make stock
Fry onion
until brown, add veg and cook for about 5 minutes. Then add everything else,
along with the water and leave to reduce for 40 minutes (you must cook it for
this long to boil the lentils properly – they can make you ill otherwise).
You can also
get some good vegan curry sauce from the supermarket.
Vegan mushroom pasta sauce
Pot of vegan
cream
Mushrooms
Spinach
Butterbeans
(optional)
Onion
Thyme
Garlic to
taste (I like lots in this recipe!)
1 tbsp
cornflour (add water to make a paste)
Fry the onion
and garlic until brown, then add the mushrooms and thyme (put the butterbeans
on to boil if using). Add most of the vegan cream and the cornflour mix
stirring until the sauce is a good consistency, and add the butterbeans if
using. Simmer for about 15 minutes until the sauce has reduced to a nice thick
consistency. Stir in the spinach and cook for about 2 minutes until wilted.
Vegan mediterranean pasta
Olives
(optional)
Peppers
Basil (fresh
is best in this dish, but not too much)
Oregano
Butterbeans
(optional)
Onion
Sundried
tomatoes (optional)
Courgettes (optional)
Garlic to
taste
Can chopped
tomatoes
Boil the
butterbeans for about 7 minutes if using. Fry the onion and garlic until brown
and add the peppers, basil and oregano, cooking for about 5 minutes. Add the
chopped tomatoes, courgettes, butterbeans and olives if using and cook for
about 15 minutes. If using, add the sundried tomatoes just before serving so
they don’t breakdown, giving you chunks of rich tomatoes goodness!
Pasta alla yum
Pasta alla yum
I just made this one up and it is delicious. For some reason, there is something I don't like about courgettes - I just can't put my finger on it - but they are my favourite thing about this dish.
Serves 1:
About 1/3 of a courgette cut into ribbons (use a veg peeler to just cut down the side)
1 small leek
1/2 small onion
1 small garlic clove
Handful or so of spinach
1/2 carton vegan cream
Pinch of salt
Oil for frying
Put your pasta on*. Fry the leeks until they are starting to lose their rubbery texture (7 minutes or so on a LOW heat or they will burn), then pop the onion in and fry until the onion has browned. By now the pasta should be bubbling nicely, so what I did was take a ladle-full of the water (in small bits) and put it in the frying pan to cook the onion/leek a bit more - this should only take about three or four minutes. At the same time, chuck the garlic and courgette in. Just before you think the veg is ready throw the spinach in to wilt (about 30 seconds) and pop the cream in. Warm the cream through for a minute and then serve with the pasta. Add salt to taste.
*The type of pasta you use depends on the dish you are making. I can see this going well with any type of pasta that lends itself to having the leek, courgette and spinach wrapped around it, so maybe penne. You can find a good guide to pasta/sauce pairings here.
Vegan sundried tomato and garlic cous cous
Serves 1:
About 1/3 of a courgette cut into ribbons (use a veg peeler to just cut down the side)
1 small leek
1/2 small onion
1 small garlic clove
Handful or so of spinach
1/2 carton vegan cream
Pinch of salt
Oil for frying
Put your pasta on*. Fry the leeks until they are starting to lose their rubbery texture (7 minutes or so on a LOW heat or they will burn), then pop the onion in and fry until the onion has browned. By now the pasta should be bubbling nicely, so what I did was take a ladle-full of the water (in small bits) and put it in the frying pan to cook the onion/leek a bit more - this should only take about three or four minutes. At the same time, chuck the garlic and courgette in. Just before you think the veg is ready throw the spinach in to wilt (about 30 seconds) and pop the cream in. Warm the cream through for a minute and then serve with the pasta. Add salt to taste.
*The type of pasta you use depends on the dish you are making. I can see this going well with any type of pasta that lends itself to having the leek, courgette and spinach wrapped around it, so maybe penne. You can find a good guide to pasta/sauce pairings here.
Vegan sundried tomato and garlic cous cous
75g cous cous
per person – make as per instructions
Garlic to
taste (lots is good in this recipe)
Sundried
tomatoes
Basil
Salt to taste
Tomato puree
1 tsp butter
Boil the
kettle and add approx 80ml water per 75g cous cous with tomato puree. Mix with
the cous cous and add the basil and butter while hot so it melts and disperses.
Cover with a bowl to absorb water. While the cous cous is absorbing the water,
chop the garlic and sundried tomatoes. Taste the cous cous ; it should now be
fluffy, so if it isn’t, add some more hot water and wait a bit more. Wait for
about five minutes and add the tomatoes and garlic – add salt to taste.
Vegan Moroccan couscous
75g cous cous
per person – make as per instructions
Fruit like sultanas,
raisins, apricots or prunes
Cinnamon
Vegan butter
Boil the
kettle and add approx 80ml water per 75g cous cous with tomato puree. Mix with
the cous cous and add the cinnamon and butter while hot so it melts and
disperses – cover with a bowl. Mix in the fruit after the cous cous has had
about five minutes to absorb.
Vegan risotto
Below are some suggestions for vegetable combinations for risotto, with some links to recipes. When using these recipes make sure that you omit cream and cheese (especially parmesan, as often it isn't even vegetarian). Risotto recipes often call for stock, butter and wine, so make sure to use vegan stock cubes, vegan butter and vegan wine instead. Any special vegan instructions are listed alongside the recipe links.
Veg combinations
Veg combinations
Artichoke
Cauliflower (omit the anchovies)
Sausage, onion and thyme (use vegan sausages instead)
Lemon and fennel
Mushroom and raddicho
Tomato
Two bean (omit chicken or swap for vegan 'chicken' pieces )
Seaweed
Butternutsquash and sage
Lemon and rocket
Risotto primavera
Roasted root vegetable
Roasted vegetable
Asparagus and leek
I've also come up with my own recipe for Chinese inspired vegan risotto - serves 1.
Cauliflower (omit the anchovies)
Sausage, onion and thyme (use vegan sausages instead)
Lemon and fennel
Mushroom and raddicho
Tomato
Two bean (omit chicken or swap for vegan 'chicken' pieces )
Seaweed
Butternutsquash and sage
Lemon and rocket
Risotto primavera
Roasted root vegetable
Roasted vegetable
Asparagus and leek
I've also come up with my own recipe for Chinese inspired vegan risotto - serves 1.
75g
risotto rice
1/2 onion or two shallots
Stock cube
1/2 medium chili (with seeds)
1 large garlic clove
3 or 4 large pak choi leaves cut into strips
3 or 4 baby corn pieces cut into bitesize chunks
1/2 carrot made in to shavings (use a potato peeler)
A half-full just boiled kettle
1 tsp oil
Salt to taste
1/2 medium chili (with seeds)
1 large garlic clove
3 or 4 large pak choi leaves cut into strips
3 or 4 baby corn pieces cut into bitesize chunks
1/2 carrot made in to shavings (use a potato peeler)
A half-full just boiled kettle
1 tsp oil
Salt to taste
Fresh lemon
for juice – add to taste (optional)
Vegan wine (optional)
Vegan wine (optional)
1 tsp vegan butter
(optional)
Fry the onion
and chili in the oil until beginning to brown. Add the risotto rice and a bit of boiled water - crumble the whole stock cube in and stir to break down lumps (this allows you to add as much water as you need - you won't have to worry that you'll miss the stock flavour if you don't add all of it). Add the baby corn chunks now as they take a while to cook. Watch the risotto very carefully, stirring to avoid sticking to the pan.
Keep adding more hot water until the rice is almost cooked, which should take about 15 minutes. Add the pak choi and baby carrots and cook for another 5 or so minutes until done. Add salt to taste.
You could also try sweet risotto, like this recipe for vanilla risotto with poached peaches and chocolate, just subsitute for soya milk and vegan chocolate.
You could also try sweet risotto, like this recipe for vanilla risotto with poached peaches and chocolate, just subsitute for soya milk and vegan chocolate.
Vegan lentil and sausage casserole
150g lentils
3 veggie
sausages
Onion
Garlic to
taste
1 pepper
Thyme
Parsley
Tin chopped
tomatoes
3 tbsp tomato
puree
Put the oven
on at 200 degrees. Put the sausages on for about ten minutes. Fry the garlic
and onion until brown then add the thyme, pepper, tomatoes and puree and cook
for 5 minutes. Add the lentils (you might need to soak these overnight – check
the packet). Then add to a casserole dish and add enough water to cover the
ingredients. Chop the sausages into chunks and add to the mixture. Cook for
about 30 minutes.
Vegan moussaka
2 large
potatoes
Onion
Garlic to
taste
Chopped
tomatoes 2 tins
Oregano
Basil
Pinch of
cinnamon
1 tsp sugar
2 tbsp tomato
puree
2 aubergines
Can of kidney
beans or a cup of veggie mince (optional)
For the sauce
1 tbsp oil
Dash of lemon
juice
Dash of
vinegar
A pint of veg
stock
1 tbsp
cornflour added to water and mixed in first
Mustard
Put the oven
on at 200 degrees. Peel the potatoes and boil whole for about 10 minutes,
strain and slice. Slice the aubergine. Fry the onion and garlic until brown – if
using the mince add and simmer for about 5 minutes. Add the tomatoes, herbs,
cinnamon, sugar and tomato puree and kidney beans if using, simmer for about 10
minutes. Fry the aubergine in batches in a little oil – when taking out of the
pan place on kitchen paper to get rid of excess oil. Concentrate on the sauce
and stir constantly! Heat the tsp oil in a saucepan, then add the stock. Wait
until boiled and mix in the vinegar, mustard and lemon. Finally, add the
cornflour mix – stirring is especially important here. Take off heat
immediately after thickened. Layer tomato, then aubergine, then potato then
white sauce and keep layering until the mix is used. Cook for about 40 minutes
or until brown on top.
Vegan wraps
Take a
tortilla wrap, and spread hummus on the inside. Fill with a combination of
chopped peppers, sundried tomatoes, grated carrot, olives, cooked vegan
‘chicken’ pieces (fry in a little oil for about 5 minutes), lettuce and rocket.
Fold up and eat!
Vegan roast ideas
Fried leeks
Stuffing
Mashed
swede/turnip
Mange tout
Broccoli
Gravy
Peas
Sweetcorn
Roast
carrots/parsnips (pop some sugar on and they caramelise nicely)
Roast potatoes
(add salt, pepper, and rosemary/thyme to taste)
Centrepiece
replacements
Linda
McCartney sausage/mushroom and ale or mince and onion pie
Bean burgers (most
non-bean burgers have egg in, so check)
Stuffed pepper
(chop off the top and scoop out inside, roast the pepper for about ten minutes,
stuff with cous cous or risotto as per above then roast for another 5 minutes)
Vegan soup
Many soups are
also really easy to make vegan (you can also use vegan cream) by boiling some
veg with an Oxo and putting through a food processor. I love leek and potato with
lots of pepper, or butternut squash and chili – just have a Google.
Gigantes plaki
Here is a gorgeous recipe for baked butterbeans. What really makes this dish special is the use of cinnamon as a savoury flavour - it really is gorgeous and really quick/cheap to make. Serve with a nice chunk of bread, some boiled potatoes and a salad of roasted aubergine, pepper, rocket and balsamic vinegar for a delicious main.
Somerset stew and parsley mash
Gigantes plaki
Here is a gorgeous recipe for baked butterbeans. What really makes this dish special is the use of cinnamon as a savoury flavour - it really is gorgeous and really quick/cheap to make. Serve with a nice chunk of bread, some boiled potatoes and a salad of roasted aubergine, pepper, rocket and balsamic vinegar for a delicious main.
Somerset stew and parsley mash
Here is a recipe for Somerset stew. I'm from Bristol, a place near somerset, and so know their local fare well! This recipe gets its lovely, woody taste from cider (be sure to use dry cider for best results), and makes use of carrots, leeks and beans to carry the flavours. The recipe includes cheddar mash, so just omit the cheddar and use a nice vegan butter instead of regular butter.
My go-to websites for other recipes:
Mum’s friend
has a great website, mostly for vegan baking:
http://ibakewithout.com/
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