Smoky Tofu & Black Bean Tacos
Try out this convenient cooking method for your grated tofu & get taco night under way! Stuff with pickle-studded guacamole & lots of saucy, chipotle black beans
TOFU
200g extra firm tofu
2 tablespoons fajita seasoning
BEANS
4 tablespoons passata
4 garlic cloves
2 tins black beans
1 tablespoon chipotle paste
1 tablespoon tomato puree
GUAC
Avocado
Spring onion
Gherkins
Coriander
Sea salt
EXTRAS
8 soft tortillas
Grated vegan cheese
Vegan pesto
Crunchy lettuce
Olive oil
Cookies, Cream & Caramel Truffles
Fudgy, rich chocolate truffles with a homemade caramel core. Crush up your favourite vegan biscuits for a crunchy bite & take a batch to your next shindig!
CHOCOLATE
300g dark vegan chocolate
140ml coconut milk
CARAMEL
150g soft light brown sugar
130g unsalted vegan butter
90ml vegan double cream
FILLING
120g crushed vegan cookies & cream biscuits
Spicy Coconut Ramen
Make a rich, spicy broth by rupturing open your aromatics in a mortar. My shortcut to flavour is a handful of dry-roasted peanuts for a salty kick!
400ml coconut milk
300ml boiling water
100g instant noodles or cooked noodles
50g ginger
45g dry roasted peanuts
5 garlic cloves
3 tablespoons dark soy sauce
2 teaspoons desiccated coconut
1 chilli
1 lemongrass stalk
1 teaspoon white miso paste
1 teaspoon curry powder
Half a lime for juice
Sesame oil for frying
Salt
———
Optional teriyaki tofu
Optional coriander garnish
Optional corn on the cob
Optional white sesame garnish
Smashed & Loaded Sweet Potatoes
Platter up some jacket potatoes with a twist! Load up your crispy, buttered spuds with mung dal for a nutty, curried bite. Drizzle with garlicky tahini & pile on the greens.
6 small sweet potatoes
230g split green/mung beans
5 garlic cloves
2 inches ginger
1 tablespoon tomato puree
1 tablespoon curry powder
Sea salt
Olive oil
Vegan butter
——
Rainbow chard topping
Spiced nuts topping [see my recipe]
Green Lentil Broken Lasagne
A midweek special celebrating tender green lentils in a cheat's lasagne! Break up your pasta sheets, load with veggies & simmer away for a comforting feast.
6-8 lasagne sheets
400g chopped tomatoes
220g courgette
200g dried green lentils
130g celery
100g leeks
30g flat leaf parsley
4 large garlic cloves
4 tablespoons dark soy sauce
2 tablespoons tomato puree
1 red onion
Olive oil
Optional fresh basil
Optional vegan cheese
Basil Cream Cheese
A super versatile cashew dip flecked with herbaceous basil & churned with your most luxurious olive oil. Spread onto crusty bread with lots of flaky salt & enjoy!
300g cashews
12-15 basil leaves
2 tablespoons extra virgin olive oil
1 tablespoon white miso paste
Sea salt & black pepper
Homemade White Chocolate Truffles
Creamy & decadent vegan white chocolate from scratch! Decorate with more drizzled chocolate or crunchy hazelnuts for a melt-in-the-mouth treat.
200g cocoa butter
200g vegan milk powder [I used coconut]
100g icing sugar
80g blanched hazelnuts
2 tablespoons vanilla extract
Black Bean Bake
Smoky black beans with a crunchy, golden pastry topping for a substantial midweek meal. Enrich your coconut milk with stock powder for a full-bodied stew base!
400ml coconut milk with stock powder [mine was 2 tablespoons]
300g baby plum tomatoes
200g filo sheets 2 tins black beans
2 bell peppers
2 tablespoons harissa paste
2 tablespoons dark soy sauce
1 tablespoon smoked paprika
1 tablespoon ground jeera
1 medium red onion
Bunch of curly leaf parsley
Olive oil
Sea salt
Spring Greens Lasagne
Layers of creamy, cheesy goodness bubbled to perfection in the oven. Sautè leeks & shreds of spring greens until jammy & layer between a dairy-free ricotta for a decadent slice of spring.
FILLING
10 lasagne sheets
235g spring greens
220g leeks
200g grated vegan mozarella
200g shallots
160g courgette
Olive oil
——
RICOTTA
300g firm tofu
150ml unsweetened soy milk
15g chives
3 garlic cloves
1 tablespoon onion granules
1 teaspoon dijon mustard
Half a lemon for juice
Salt & pepper
——
BECHAMEL
700ml unsweetened soy/oat milk
60g unsalted vegan butter
50g plain flour
1 bay leaf
Pinch of ground nutmeg
——
GARNISH
Handful of pine nuts
Extra chives
Cheesy Cracker Squares
Make a batch of these lightly spiced, cheese crackers to dunk into chutney whenever you're feeling peckish. The toasted cumin adds a peppery warmth for this addictive pick-me-up snack.
120g plain flour
100g grated vegan cheese
70g cold vegan butter
3-5 tablespoons unsweetened oat milk
2 teaspoons jeera seeds
Salt & pepper
Toasted Coconut & Marshmallow Cookies
Chewy vanilla cookies, studded with gooey marshmallows & a dusting of toasted coconut. Just promise me you'll measure the sprinkles with your heart!
150g plain flour
85g unsalted vegan butter
80g soft light brown sugar
50g white sugar
50g vegan marshmallows plus topping
50ml vanilla oat milk
30g desiccated coconut plus topping
Lots of rainbow sprinkles
Marmite Mac & Cheese
Classic, cheesy macaroni spiked with a pantry staple that lends an umami kick. Top with a herby breadcrumb mix & bubble in the oven until golden.
PASTA
450ml unsweetened oat milk
140g macaroni
50g grated vegan cheddar
50g grated vegan mozzarella
2 tablespoons vegan butter
2 tablespoons plain flour
1 tablespoon garlic granules
1 tablespoon onion granules
¾ tablespoon marmite
0.5 teaspoon dijon mustard
TOPPING
30g crusty bread
½ teaspoon paprika
Bunch of parsley
Sweet Potato Layercake
A colourful brunch or light dinner option, with a layered potato base. Crumble on your favourite vegan sausages, sauteèd mushrooms & lots of seasoned avocado.
1 medium sweet potato
400g chestnut mushrooms
280g vegan chorizo or sausages
Flat leaf parsley
Olive oil
Sea salt
Cracked black pepper
Avocado
Rhubarb & Custard Pancakes
Fluffy pancakes stacked up & adorned with tender, tart rhubarb. Ladle on some homemade vanilla custard to complete the nostalgic combo.
PANCAKES
300ml oat milk
250g self raising flour
40g caster sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
Butter to cook
CUSTARD
300ml oat milk
50g caster sugar
30g cornflour
1 tablespoon vanilla extract
Pinch of turmeric
RHUBARB
400g rhubarb
60g caster sugar
1 orange for juice
GARNISH
Orange zest
Creamy White Bean Stew
A comforting pan of creamy bean stew, helped along with a dairy-free hero ingredient! Enjoy with a hunk of crusty bread or garlicky greens.
400g tins cannellini beans
300g silken tofu
200ml unsweetened oat milk
50g grated vegan cheese
2 large white onions
3 garlic cloves
3 tablespoons vegan chicken or veg gravy granules
3 drops of vegan worcestershire sauce
Salt & pepper
Olive oil
Optional crusty bread
Optional broccoli
Charred Sweetheart Cabbage
Juicy wedges of hispi cabbage, topped with crispy miso mushrooms. Rupture open the bold flavours of your chilli & lemongrass by pounding with a pestle.
VEG
1 head sweetheart cabbage
300g mixed mushrooms
6 tablespoons dark soy sauce
4 tablespoons sesame oil
1 teaspoon white miso paste
CHILLI OIL TOPPING
8-10 thai basil leaves
4 garlic cloves
1 red chilli
1 spring onion
Half a lemongrass stalk
Drizzle of sesame oil
Sea salt
OPTIONAL EXTRAS
Sticky rice to serve
Sesame seeds to garnish
Cheeseburger Panini
Grab your favourite vegan mince & shape into the length of your panini bread for a heavenly sandwich layered with melty cheese & onions.
PATTY
200g vegan mince
2 slices vegan cheese
2 teaspoons garlic granules
1 teaspoon onion granules
1 teaspoon dried mixed herbs
Oil for frying
PANINI
1 panini bread
1 tomato
1 small white onion
2 gherkins
Cracked black pepper
Barbecue sauce or ketchup
Potsticker Dumplings
Juicy tender dumplings packed with chinese cabbage, mushrooms & crumbled tofu. Steam until pillowy soft & drown in soy sauce.
DUMPLING DOUGH
250g plain flour
130ml warm water
FILLING
200g chestnut mushrooms
300g firm smoked tofu
200g Chinese cabbage
100g spring onions
10g coriander
10g chives
8 garlic cloves
2 tablespoons minced ginger
50ml dark soy sauce
Sesame oil for frying
Cheese & Bacon Potato Parcels
Pile up smashed spuds with caramelised leeks & squares of cheddar before wrapping in vegan bacon & crispy rice paper for a delectable mouth-poppable party snack.
750g baby potatoes
8-10 rice paper sheets
6-8 vegan bacon rashers
2-4 vegan cheese slices
Half a leek
Olive oil
Vegetable oil
Sea salt
Share Size Black Bean Quesadilla
Crunchy quesadilla slices filled with smoky black beans & melty cheese. Drizzle with my queso sauce & jalapenos for a share-size feast.
6 tortilla wraps
2 tins black beans
1 medium red onion
1 medium red bell pepper
100g grated vegan cheese
3 tablespoons vegan red pesto
2 tablespoons tomato puree
2 teaspoons garlic granules
2 teaspoons ground cumin
2 teaspoons smoked paprika
Bunch of coriander
Olive oil
Basil Butterbeans on Toast
Load up a thick slab of sourdough for a quick brunch idea. Infuse olive oil with garlic & basil shreds for your glossy butterbean coating & sprinkle with chilli flakes.
1 tin butterbeans
6-8 basil leaves
1 garlic clove
1 teaspoon harissa paste
Lemon for juice
Salt & pepper
Avocado
Hash browns
Fresh rocket
Chilli flakes
Olive oil
Sourdough
Vegan butter
White Chocolate Blondies
Golden, fudgalicious squares studded with white choc chunks ready for some serious teeth sinkage!
300g vegan white chocolate
290g plain flour
250g unsalted vegan butter
100g caster sugar
100g light soft brown sugar
6 golden oreos
2 tablespoons plant milk
1 tablespoon vanilla extract
1 teaspoon baking powder
Panko Dusted Mushroom Coins
Spruce up your forgotten mushrooms, dunk them in sweet chilli sauce & wait for the crunch!
170g king oyster mushrooms
150ml cold water
80g panko breadcrumbs
80g plain flour
1 tablespoon black sesame seeds
1 teaspoon garlic granules
1 teaspoon onion granules
Sea salt
Vegetable oil to fry
Pickled Onions
Create beautiful tendrils of pickled onion to marinate in the fridge over time for the perfect tangy, crunchy condiment you'll come back to time after time.
2 large onions
50/50 water & rice wine vinegar [enough to fill your jar]
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1 tablespoon caster sugar
Handful of black peppercorns
Pinch of sea salt
Roasted Aubergine & Tomato Spaghetti
Use the tender flesh of aubergines to create a silky pasta sauce, elevated by smoky harissa, fresh herbs & caramelised leeks.
600g plum tomatoes
270g spaghetti
3 medium aubergines
3 small leeks
3 garlic cloves
1 tablespoon harissa paste
Bunch of flat leaf parsley
Olive oil
Sea salt
Black pepper
Chick'n Drumsticks
Replicate chicken drumsticks using super versatile tofu skin & glaze with your favourite marinade for a show-stopping party snack.
DRUMSTICKS
20 fu chuk/bean curd sticks
8 rice paper sheets
1 tablespoon ground onion
1 tablespoon ground garlic
Sesame oil to fry
Wooden skewers/lemongrass sticks
GLAZE
100ml BBQ sauce
50ml soy sauce
1 tablespoon ssamjang paste
Glazed Rainbow Carrots
Eat the rainbow with this sticky carrot & green bean platter. The garlicky almonds cling to the veg & add a moreish crunch!
900g rainbow carrots
300g green beans3 garlic cloves
2 tablespoons agave syrup
1 tablespoon salted vegan butter
Handful of flaked almonds
Olive oil
Sea salt
Houmous or yoghurt base
Breakfast Crumble
A comforting breakfast to fuel you on colder mornings. Dig in to a juicy base of blueberries & cherries, topped with toasted oats, clustered together with nut butter.
CRUMBLE
70g oats
2 tablespoons peanut/cashew/almond butter
Handful of shredded coconut
Handful of flaked almonds
Half a teaspoon ground cinnamon
Optional maple syrup
BASE
100g frozen berries
Half a lemon for juice
TOPPINGS
Vegan vanilla yoghurt
Chopped pistachios
Frozen nectarine
'Beef' Breadcrumb Squash Sando
With so many 'accidentally vegan' meaty crisps available, it would be a missed opportunity not to incorporate them into a beasty sando for lunch!
BREADED SQUASH
Half a small butternut squash [4-5 slices worth]
120g plain flour
200ml unsweetened soya milk
1 teaspoon garlic granules 1 teaspoon onion granules
120g beef flavoured vegan crisps
Veg oil
OTHER FILLINGS
1 small leek
1 small red onion
50g white cabbage
1 large ciabatta baguette
Gherkins
Avocado
Green chillis
Butter to spread
Sweet chilli sauce
Black pepper
Veggie Puff Pie
Raid your fridge for forgotten veggies & revive them in a bubbling bath of curried coconut milk, below flaky layers of pastry.
800ml coconut milk
320g pre-rolled puff pastry
180g white potatoes
140g butternut squash
90g broccoli
70g carrots
6 curry leaves
4 garlic cloves2 inches ginger
2 teaspoons ground cumin
2 teaspoons curry powder
2 green chillis
1 tin chickpeas
1 white onion
0.5 teaspoon chilli powder
Vegetable oil
Sesame seeds for topping
Salt
Roasted Sweet Potato Boats with Crumbled Chorizo
A bold side dish boasting tender potato wedges, spicy crumbled sausage & a cool, creamy whipped tofu base.
200g vegan chorizo
1 large sweet potato
Olive oil
Sea salt
1 tablespoon harissa paste
1 tablespoon maple syrup
Squeeze of lemon juice
200g silken tofu
3 garlic cloves
Handful of curly leaf parsley
Sea salt
Black pepper
Stormy Stew
A recipe born during a stormy week in November. Ladle this veg-studded savoury broth into your deepest bowls & cosy up!
STEW BASE
1 large white onion
1 garlic bulb
3 tablespoons dark soy sauce
Optional salt
STEW FILLING
500g white potatoes
160g baby carrots
100g tiny pasta
70g flat leaf parsley leaves & stems
30g frozen peas
4-5 celery ribs
1 tablespoon curry powder
1L veg stock
Olive oil
Autumnal Veg Filo Cups
Crunchy pastry cups, stuffed with a rainbow of veg & warming spices. Drizzle with sage infused butter & bake until golden!
MINI CUPS
500g filo pastry [approx 12 sheets]
340g white potatoes
130g carrots
100g red cabbage
4 kale stems
4 tablespoons vegan soft cheese
1 tablespoon jeera seeds
2 teaspoons garam masala
2 teaspoons onion powder
Sea salt
Olive oil
GARLIC BUTTER
20 sage leaves
150g salted vegan butter
4 garlic cloves
Best Ever Chocolate Chip Cookies
A classic sweet treat with a salty pop! Chewy, golden edges with a gooey centre & puddles of melted chocolate throughout.
115g plain flour
100g dark chocolate
100g soft light brown sugar
90g unsalted vegan butter
40ml oat milk
25g white sugar
1 tablespoon vanilla extract
0.5 teaspoon baking soda
Handful of salted crisps
Pinch of sea salt
Sweet Potato & Sage Galette
Enjoy maple-glazed sweet potato, jammy leeks & vegan mozzarella encased in a sage-speckled, crumbly pie crust.
PIE CRUST
170g plain flour
90g unsalted vegan butter
50ml unsweetened plant milk [ice cold]
1 teaspoon smoked paprika
20 sage leaves
Pinch of sea salt
FILLING
380g sweet potato
80g leeks
80g grated vegan mozzarella
1 tablespoon whole cumin
3 tablespoons maple syrup
Olive oil
CHILLI OIL
1 green chilli
1 garlic clove
Bunch of parsley