Recipes

Vegan West African Peanut Stew

Here’s how to make it…

Ingredients:

  • 400ml coconut milk
  • 200g passata
  • 100g peanut butter
  • 2 sweet potatoes
  • 2 bell peppers
  • 2 sticks of celery
  • 1 red onion
  • A handful of spring greens
  • A thumb of ginger
  • 4 cloves of garlic
  • 2 tbsp tomato puree
  • 2 tbsp coconut oil
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp cayenne pepper
  • 1 tsp cinnamon
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the onion. Peel and finely chop the onion
  • Add the onion to a large pan along with the coconut oil
  • Saute on a low heat for around 5 minutes
  • Finely chop or grate the garlic and ginger. Add the garlic and ginger to the pan along with the tomato puree and spices
  • Stir to combine then saute for 5 minutes
  • Chop the sweet potatoes, bell peppers and celery in to bite size pieces. Add the sweet potatoes, bell peppers and celery to the pan
  • Stir to combine then saute for a further 5 minutes
  • Add the coconut milk, passata and peanut butter. Stir to combine then simmer on a medium heat until the sweet potato is soft
  • Finely chop the spring greens. Add the spring greens to the stew
  • Stir to combine, season to taste then serve

This recipe serves 4.

Recipes

Vegan Flapjack

Here’s how to make it…

Ingredients:

  • 400g oats
  • 200g golden caster sugar
  • 200g golden syrup
  • 150g dairy free butter
  • 50g plain flour

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Line a 30 x 20cm tin with baking paper and set to one side
  • Add the oats and plain flour to a bowl. Stir to combine then set to one side
  • Add the golden caster sugar, golden syrup and dairy free butter to a pan. Simmer on a medium heat until the dairy free butter has melted
  • Pour the wet ingredients in to the dry ingredients and stir to combine
  • Spread the mixture evenly across the base of the tin
  • Put the tin in the pre-heated oven and bake for 25-30 minutes, or until golden brown
  • Once baked, remove from the oven and set to one side. Allow to cool before slicing

This recipe serves 12.

Recipes

Vegan Blueberry & Almond Banana Bread

Here’s how to make it…

Ingredients:

  • 3 ripe bananas
  • 250g plain flour
  • 150g light brown sugar
  • 150g blueberries
  • 100ml sunflower oil
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 1 tsp almond extract
  • A handful of flaked almonds

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 2lb loaf tin with a little sunflower oil and set to one side
  • Add all of the dry cake mixture ingredients, apart from the blueberries and flaked almonds, to a bowl
  • Peel the bananas and add to a food processor. Process until a smooth mixture is formed
  • Add all of the wet cake mixture ingredients to a measuring jug
  • Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
  • Add the blueberries to the batter and stir to combine
  • Gently pour the batter in to the loaf tin
  • Decoratively arrange the flaked almonds on top of the batter
  • Put the loaf tin in the pre-heated oven and bake for 35-40 minutes, or until golden brown

This recipe serves 8.

Recipes

Vegan Red Lentil & Chickpea Dal

Here’s how to make it…

Ingredients:

  • 400g chickpeas
  • 250g dried red lentils
  • 400ml coconut milk
  • 200ml vegetable stock
  • 1 brown onion
  • A thumb of ginger
  • 4 cloves of garlic
  • 2 tbsp coconut oil
  • 2 tbsp garam masala
  • 1 tbsp black mustard seeds
  • 1 tbsp turmeric
  • 1 tsp dried fenugreek
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the onion. Peel and finely chop the onion
  • Add the onion to a large pan along with the coconut oil and mustard seeds
  • Saute on a low heat for around 5 minutes
  • Finely chop or grate the garlic and ginger. Add the garlic and ginger to the pan along with the spices and fenugreek
  • Stir to combine then saute for a further 5 minutes
  • Add the chickpeas, red lentils, coconut milk and vegetable stock to the pan. Stir to combine then simmer on a medium heat until the lentils are soft and most of the liquid has been absorbed
  • Season to taste then serve

This recipe serves 4.

Recipes

Vegan Chocolate Mousse Tart

Here’s how to make it…

Ingredients:

  • 700g silken tofu
  • 300g ready rolled shortcrust pastry
  • 200g dark chocolate
  • 100g golden caster sugar
  • 2 tbsp cocoa powder
  • 1 tbsp vanilla extract
  • A handful of cacao nibs
  • A drizzle of sunflower oil

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 25 x 25cm flan tin with a little sunflower oil and set to one side
  • Using a rolling pin, roll out the shortcrust pastry to create a square slightly larger than the flan tin
  • Line the flan tin with the pastry
  • Using a fork, prick the base of the pastry in several places. Remove any excess pastry
  • Lay a sheet of baking paper on top of the pastry and weigh it down with ceramic baking beans or rice
  • Put the flan tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
  • Remove the flan tin from the oven and set to one side. While the pastry cools, prepare the mousse
  • Add the dark chocolate to a bain-marie. Simmer on a medium heat until the chocolate has melted
  • Add the melted chocolate to a food processor along with the silken tofu, sugar, cocoa powder and vanilla extract. Process until a smooth mixture is formed
  • Spread the mousse evenly across the base of the pastry
  • Put the tart in the fridge and allow to set. This will take around 2 hours
  • Decorate with cacao nibs for a final flourish

This recipe serves 8.

Recipes

Vegan Hot & Sour Noodle Soup

Here’s how to make it…

Ingredients:

  • 800ml mushroom stock
  • 300g cooked rice noodles
  • 200g firm tofu
  • 150g shiitake mushrooms
  • 100g spring greens
  • 4 spring onions
  • 2 bell peppers
  • A handful of bean sprouts
  • A thumb of ginger
  • 4 cloves of garlic
  • 2 red chillis
  • 2 tbsp rice vinegar
  • 2 tbsp tamari
  • 2 tbsp light brown sugar
  • 1 tbsp chinese five spice
  • A drizzle of sesame oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by pre-heating the oven to 200 degrees (gas mark 6)
  • Line a large tray with baking paper and set to one side
  • Drain and lightly press the tofu to remove the excess water. Chop in to bite size pieces
  • Add the tofu to a bowl along with a little sesame oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the tofu on the lined baking tray. Put the tray in the pre-heated oven and bake for 20-25 minutes, or until crispy
  • While the tofu is baking, prepare the soup. Finely chop the mushrooms and peppers. Add the mushrooms and peppers to a large pan along with a drizzle of sesame oil. Saute on a low heat for around 5 minutes
  • Finely grate or chop the garlic, chilli and ginger. Add the garlic, chilli and ginger to the pan
  • Stir to combine then saute for 5 minutes
  • Finely chop the spring greens and spring onions. Add the spring greens and spring onions to the pan along with a handful of bean sprouts
  • Stir to combine then saute for a further 5 minutes
  • Add the mushroom stock, rice vinegar, tamari, sugar and chinese five spice. Stir to combine then simmer on a medium heat until the mushrooms are soft
  • Remove the tofu from the oven and transfer to the soup along with the cooked rice noodles
  • Stir to combine, season to taste then serve

This recipe serves 4.

Recipes

Vegan Spanakopita

Here’s how to make it…

Ingredients:

  • 300g cashew nuts
  • 250g ready rolled filo pastry
  • 250g spinach
  • 2 cloves of garlic
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon zest
  • A handful of dill
  • A handful of parsley
  • A squeeze of lemon juice
  • A drizzle of olive oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the filling. Add the cashew nuts to a bowl. Cover the cashew nuts with boiling water then set to one side
  • Add the spinach to a large pan along with a drizzle of olive oil. Saute on a low heat for around 5 minutes
  • Finely chop or grate the garlic. Add the garlic to the pan. Stir to combine then saute for a further 5 minutes, or until the spinach has wilted
  • While the spinach cools, drain the cashew nuts. Lay the cashew nuts on top of a piece of kitchen paper. Lightly press with another piece of kitchen paper to remove the excess water
  • Once cooled, lay the spinach on top of a clean tea towel. Gather together the edges of the tea towel and squeeze to remove the excess water
  • Transfer to the spinach to a food processor along with the cashew nuts, nutritional yeast, lemon zest, dill, parsley and lemon juice. Process until a smooth mixture is formed
  • Season to taste then set to one side
  • Preheat the oven to 200 degrees (gas mark 6). Grease a 20 x 20 cake tin with a little olive oil
  • Line the cake tin with a sheet of filo pastry. Allow any excess pastry to hang over the edge of the cake tin
  • Brush the base of the pastry with a little olive oil. Lay another sheet of pastry on top. Again, allow any excess pastry to hang over the edge of the cake tin
  • Repeat the process until you have created 5 layers of pastry
  • Spread the filling evenly across the base of the pastry
  • Lay a sheet of pastry on top of the filling
  • Brush the base of the pastry with a little olive oil. Lay another sheet of pastry on top
  • Repeat the process until you have created 5 more layers of pastry
  • Fold any excess pastry hanging over the edge of the cake tin towards the centre
  • Decoratively arrange the remaining pastry on top of the spanakopita
  • Brush the top of the spanakopita with a little olive oil
  • Put the cake tin in the pre-heated oven and bake for 20-25 minutes, or until golden brown

This recipe serves 8.

Recipes

Vegan Manchester Tart

Here’s how to make it…

Ingredients:

  • 300g ready rolled shortcrust pastry
  • 600ml coconut milk
  • 400ml coconut cream
  • 8 tbsp tapioca starch
  • 6 tbsp icing sugar
  • 4 tbsp cherry jam
  • 4 tbsp of desiccated coconut
  • 1 tbsp vanilla extract
  • 1 tsp ground turmeric
  • A drizzle of sunflower oil
  • A handful of glace cherries

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 25 x 25cm flan tin with a little sunflower oil and set to one side
  • Using a rolling pin, roll out the shortcrust pastry to create a square slightly larger than the flan tin
  • Line the flan tin with the pastry
  • Using a fork, prick the base of the pastry in several places. Remove any excess pastry
  • Lay a sheet of baking paper on top of the pastry and weigh it down with ceramic baking beans or rice
  • Put the flan tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
  • Remove the flan tin from the oven and set to one side. While the pastry cools, prepare the custard
  • Add the coconut milk, coconut cream, icing sugar, vanilla extract and turmeric to a large pan. Stir to combine then simmer on a medium heat for 5 minutes
  • Add the tapioca starch to a small dish along with a splash of water. Beat until a smooth mixture is formed
  • Add the mixture to the custard. Stir to combine then simmer for a further 5 minutes, or until the custard has thickened
  • Spread the cherry jam evenly across the base of the pastry
  • Pour the custard on top of the cherry jam
  • Put the tart in the fridge and allow to set. This will take around 2 hours
  • Decorate with the desiccated coconut and the glace cherries for a final flourish

This recipe serves 8.

Recipes

Vegan Miso Glazed Brussel Sprouts & Chestnuts

Here’s how to make it…

Ingredients:

  • 400g brussel sprouts
  • 200g cooked whole chestnuts
  • 4 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown miso paste
  • A drizzle of sunflower oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by pre-heating the oven to 200 degrees (gas mark 6)
  • Line a large tray with baking paper and set to one side
  • Add the brussel sprouts and chestnuts to a bowl along with a little sunflower oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the brussel sprouts and chestnuts on the lined baking tray. Put the tray in the pre-heated oven and bake for 25-30 minutes, or until golden brown
  • While the brussel sprouts and chestnuts are baking, prepare the miso glaze. Add the maple syrup, miso paste and apple cider vinegar to a bowl and stir to combine
  • Remove the brussel sprouts and chestnuts from the oven and transfer to the bowl containing the miso glaze
  • Stir to combine then serve

This recipe serves 4.

Recipes

Vegan Pumpkin Spice Cupcakes

Here’s how to make them…

For the cupcake mixture:

  • 250g self-raising flour
  • 150g light brown sugar
  • 100g pumpkin puree
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 tsp ground clove
  • 1 tsp baking powder
  • 200ml unsweetened soya milk
  • 100ml sunflower oil
  • 1 tbsp vanilla extract

For the frosting:

  • 300g icing sugar
  • 50g vegetable fat
  • 50g dairy free butter
  • 25g sprinkles
  • 1 tbsp vanilla extract

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Line a cupcake tin with 12 paper cases and set to one side
  • Add all of the dry cupcake mixture ingredients to a bowl
  • Add all of the wet cupcake mixture ingredients to a measuring jug
  • Pour the wet cupcake mixture ingredients in to the dry cupcake mixture ingredients and stir to combine
  • Using a tablespoon, evenly divide the batter between the 12 paper cases
  • Put the cupcake tin in the pre-heated oven and bake for 20-25 minutes, or until a skewer can be inserted in the centre of each cupcake and removed cleanly
  • Once baked, remove from the oven and set to one side
  • While the cupcakes cool, prepare the frosting. Add all of the frosting ingredients, apart from the sprinkles, to a bowl and stir to combine
  • Once cooled, remove the cupcakes from the tin. Add the frosting to the top of each cupcake using a pallet knife or a piping bag
  • Decorate with the sprinkles for a final flourish

This recipe serves 12.