Katsu Curry
Serves 2
Ingredients:
For the curry:
Oil for frying
1 onion, finely chopped
2 small sweet potatoes, cubed
2 carrots
1 garlic clove, crushed
1/2 can drained chickpeas
2.5cm piece of ginger, peeled and grated
1 teaspoon turmeric
2 heaped tablespoons mild curry powder
1 veg stock cube
1 can coconut milk (or reduced fat coconut milk)
1 teaspoon soya sauce
A little sugar (optional)
Fresh chilli or chilli flakes to taste (optional)
Rice to serve
For the "katsu":
Extra firm tofu
Plain flour
Vegan milk alternative
Panko breadcrumbs (or regular breadcrumbs will do)
Marinade: lemon juice, soya sauce, salt, pepper, dried mixed herbs
Method:
1. Fry onions, garlic and ginger until softened and add turmeric, curry powder and soy sauce
2. Add coconut milk, sweet potato, carrots, chickpeas, sugar and a stock cube and simmer for around 20 mins until the sweet potato is cooked - you may need to add water to ensure the veg is covered
3. Meanwhile boil your rice and marinade your sliced tofu
4. Prepare a batter from flour and plant milk, dip the tofu slices in the batter and then cover with panko breadcrumbs
5. Fry in oil over a medium heat until golden brown and crispy on both sides; alternatively, air fry or bake for 20 mins at 200°C, flipping halfway through
6. Reduce your sauce until it reaches your desired thickness and blend if you prefer your sauce smooth
7. Serve over rice and your tofu katsu
Tips
•You can replace the tofu with veg (I find aubergine, sweet potato and pumpkin fritters all work well!), and skip the soya sauce for a soy free option
•You can replace flour and breadcrumbs with a gluten free alternative to make this recipe gluten free (I've used gram flour/chickpea flour and a mixture of blended oats and crushed cornflakes which worked wonderfully
Katsu Curry is a warming Japanese style curry traditionally served with breaded pork cutlets (a.k.a katsu, or カツ). My version swaps out the pork for super tasty, crunchy tofu fillets, which skip out on the cruelty, but not on the flavours or textures. The blend of mild curry powder, spices and coconut milk make this curry a great one for those who don't like it too hot, but it's definitely customisable by adding more spice!
No one makes a pie like the British, and this chick'n, leek and mushroom pie is definitely not one to be missed out on. This pie uses homemade seitan chick'n to add a meaty bite in a creamy veggie sauce, and is topped with a layer of flaky puff pastry. This hearty and wholesome pie with fresh flavours from the leek and herbs makes this a great meal at any time of the year.
Chick'n Pie
For the chick'n:
Vital wheat gluten
1/4 block of tofu
1 tsp soy sauce
1 tsp salt
1 tsp dried herbs
Veg stock
-
Add all the dry ingredients to a food processor and mix to combine
-
Gradually stir in veg stock until a stretchy dough is formed
-
Cut into pieces and steam for 5-10 mins
-
Optional extra step: Fry the steamed chick'n in a little oil, herbs, and any additional spices until lightly browned
-
Put aside when cooked
For the pie:
1 pack mushrooms
3 leeks
3 cloves garlic
1 sprig rosemary
250ml Soya cream (unsweetened)
Oil/butter/margarine
2 tbsp plain flour
Cream cheese (vg)
Cheese (vg)
1 tsp mustard
Salt
Black pepper
Veg stock
Puff pastry
-
Add your fat to a hot pan and after a couple of minutes, add your leeks
-
Cook on a high heat for a few minutes and cook on a medium heat until they become soft and slightly browned
-
Add mushrooms, garlic and rosemary and allow to cook and infuse - keep on a low heat whilst you prepare the sauce
-
Add fat to another pan on a low heat, along with plain flour and mix into a paste
-
Set aside a little soya cream to glaze the pie and add the rest to the pan gradually whilst stirring constantly to create a smooth sauce
-
Add your cheeses, mustard, black pepper, dried herbs and continue to stir
-
Raise the temperature slightly to allow the sauce to thicken, and gradually add veg stock to your desired amount and consistency, stirring as you go
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Combine the sauce, vegetables and chopped chick'n pieces and add to a baking dish
-
Cover the veg with a layer of puff pastry, scored and glazed with the remaining soya cream mixed with a little water (optionally, add a few pieces of rosemary to decorate)
-
Bake at 200C/390F for 30 minutes or until golden brown
Tips
-
Best served with homemade chips and salad
-
Make extra fried seitan chick'n to use in other recipes or in wraps and sandwiches for lunch
-
When using flour to thicken sauces, always add this on a low heat and gradually increase the temperature to avoid lumps
Birria Tacos
Makes 6-8 tacos
Best served with a fresh side salad
Spice level 🔥🔥🔥
Ingredients:
For the Sauce
4 tomatoes
1 scotch bonnet chilli
1 finger chilli
1 ½ onion
2 cloves garlic
1 tbsp syrup/sugar
1 tbsp soy sauce
1 tbsp tomato purée
1tbsp apple cider vinegar
Seasoning: smoked paprika, dried mixed herbs, cumin, cloves (optional), 2 bay leaves, ½ stock cube, salt and pepper (to taste)
A little oil or vegan margarine/butter, for frying
For the filling
2 tins mixed beans (no sauce/flavouring)
1 tub mushrooms, shredded
½ onion, diced
2 cloves garlic
2 tbsp tomato purée
Seasoning: onion powder, garlic powder, ½ stock cube, smoked paprika, squirt of BBQ sauce (optional; alternatively add extra smoked paprika)
A little oil or vegan margarine/butter, for frying
To serve
Tortillas – flour, corn or gluten free
Vegan cheese (mozzarella)
Spring onion/Fresh herbs
Optional:
Vegan sour creme/Guacamole/Salsa/Sweet chilli/Lime wedge
Method:
For the sauce
-
Dice your onion and add to a pan with a little oil on a medium-high heat
-
Once softened slightly, blend your tomatoes and add to the pan along with the rest of the sauce ingredients
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Simmer gently until the tomatoes reduce slightly and the sauce becomes fragrant and deeper in colour
-
Blend into a sauce, adding water to thin if needed, and set aside
For the filling
-
While your sauce is simmering, dice onion and shred mushrooms for the filling
-
Add to another pot with a little oil on a medium heat until softened
-
Add garlic, beans and seasoning
-
Add a little water to loosen, if needed
Assembling the tacos
-
Add your sauce to a large bowl or deep plate, big enough to dip your tortillas into
-
Add 2 tbsp oil to the pan you used for the sauce and bring to a medium heat – no need to clean off the sauce residue as this adds extra flavour to the outside of your tacos
-
Coat a tortilla in the sauce, add some filling and cheese and fry on both sides until lightly browned
-
Repeat the process until all your tacos are done
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Serve with leftover sauce for dipping, fresh greens, and any other taco night favourites!
Birria tacos are flavour bombs wrapped in saucy, grilled tortillas - a game changer for taco night. This Mexican inspired dish comprises a beany, cheezy filling, and the spicy sauce packs a punch not for the feint of heart. Whilst the various elements take some time to come together, each component is straightforward and truly a labour of love. Que delicioso!
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Nothing pairs better than roasted sun-ripened tomatoes and soft, smoky aubergine. Served with your favourite pasta shape, this dish will make your taste buds dance. Fresh, smoky, herby and warming, nothing beats a classic Italian inspired tomato pasta dish, and this is one of those recipes I have on repeat for a delicious and easy weeknight dinner.
Tomato and Aubergine Pasta
Serves 2
Ingredients:
2 red peppers
6 salad tomatoes and a handful of cherry tomatoes
1 onion
3-4 cloves of garlic
1 aubergine
1 veg stock cube
Pasta of your choice
Herbs and spices
Optional: 1 fresh chilli/chilli flakes
Method:
-
Wash and prepare your veg
-
Add the tomatoes, red peppers, onion and garlic to a baking tray, toss in olive oil, chilli/chilli flakes, salt and pepper, dried basil and oregano - roast for 30 mins on gas mark 5/200°C/400°F
-
Add the sliced aubergine to another baking tray, drizzle with olive oil, add salt and pepper, smoked paprika, dried basil, oregano, rosemary and thyme - roast for 20 mins
-
Cook your favourite pasta shape according to packaging
-
Add the roasted tomatoes, peppers and garlic to a blender, leaving the cherry tomatoes aside, and blend with a little of the pasta water and a stock cube
-
Plate up and serve with fresh basil
Tips
•Cooking times may vary so keep an eye on your veg and adjust timing as necessary
•Clean as you go while your pasta is cooking and your veg is roasting
•You can also make this recipe with mushrooms instead of aubergine
•Use gluten free pasta to make this recipe gluten free
Bougie Beans on Toast
Serves 2
Ingredients:
1 can haricot/cannellini beans
3 heaped tbsp Flour
Oil/vg butter
Plant milk (I used oat)
Vegan pesto
Sun-dried tomato paste
Tomato puree
1 tsp mustard
Seasonings - salt, pepper, paprika, onion powder, garlic powder, mixed herbs, 1/4 stock cube
To serve:
Your favourite bread
Vegan butter
Pesto
Vegan cheese
Hot sauce (optional)
Crispy Onion
Spring onion
Method:
1. Warm oil/butter in a pan and add flour, stir into a paste and gradually add plant milk to form a creamy béchamel sauce
2. Add seasonings and the rest of the ingredients, stirring to combine, finally adding your beans
3. Toast sliced bread, spread with more pesto and/or vegan butter, add vegan cheese, your bean mixture and any additional toppings you enjoy
Tips
-
When making béchamel sauce, add the milk on a low heat to avoid clumps of flour cooking and remaining in the sauce - once the clumps have been stirred and dissolved, the heat can be turned up to thicken
-
Serve with tofu scramble, avocado, olives, and freshly squeezed orange juice to impress guests with a brilliant brunch spread
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Beans on toast: a British classic. But what if we made it fancier? Not only is this creamy beany topping bursting with flavours from the herby pesto and melty cheese, but it's also a much healthier alternative to the stuff you can buy in the supermarket. These beans have no added sugar and are a great natural source of protein.
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This Japanese-inspired udon noodle soup is equal parts flavour-packed and warming, making it a great comfort dish when you're not feeling 100%. The ingredients come together in such a short time to create a rich, salty, umami broth with the most satisfying slurpy noodles and chewy tofu puffs. This one really hits the spot!
Umami Udon
Serves 2
Ingredients:
Udon noodles
8-10 tofu puffs
8-10 dried mushrooms (I used porcini)
3-4 tsp miso paste
3 tbsp sesame oil
100ml soya sauce
Minced ginger and garlic
1 stock cube
Sriracha (optional)
Vegan fish sauce (optional)
Nori seaweed (optional)
Seasonings: dried mixed herbs, black pepper, salt, garlic and onion powder
To garnish:
Sesame seeds
Spring onion
Method:
1. Add 2 bowls of water to a pot and bring to a boil
2. Bring to a simmer and add all the broth ingredients apart from the noodles and tofu puffs
3. Adjust flavours to your liking (if in doubt, just add more of everything)
4. Add the tofu puffs and noodles and simmer for 3-4 minutes
5. Serve with sesame seeds and spring onion and and extra drizzle of Sriracha
Tips
-
Don't let the tofu and noodles cook for too long to avoid them getting soggy
-
Taste as you go to make sure the flavours in your broth are balanced
Thai Risotto
Ingredients:
Risotto rice
Broccoli (tenderstem or regular)
Green beans
Veg stock
Coconut milk
Soy sauce
Miso paste
Salt & pepper
Vegan butter/oil
Vegan parmesan
Thai herb mix: lemongrass, chilli, Thai basil, garlic, ginger
Veg - choose from:
Aubergine
Broccoli (tenderstem or regular)
Mushrooms
Mangetouts
Babycorn
Green beans
Method:
-
Boil broccoli and green beans in veg stock and coconut milk until soft
-
Add soy sauce, miso paste, salt & pepper, and some of the Thai herb mix to taste
-
Use a stick blender to blend into a soup consistency and add your risotto rice
-
Simmer for around 20 minutes or until the rice is soft, stirring and adding water/veg stock/more seasoning as needed
-
While the risotto cooks, add vegan butter/oil to a pan along with the rest of the finely chopped Thai herb mix and fry until aromatic
-
Add veg and cook until soft
Tips
-
Choose a mix of at least 3 vegetables for your risotto topping
-
If using regular broccoli: use the florets for the topping and the stem for the sauce to minimise waste
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Best served with garlic bread and a sprinkle of vegan parmesan
A fusion of a classic creamy Italian risotto and a fragrant Thai green curry, this dish will make you question why you never tried this combination sooner. A perfect meal for the transitional seasons: equal parts warming and comforting and delightfully fresh, this risotto will leave you wanting more (so it's a good thing it's easy to meal prep)!
Sweet & Sour Veg
with crispy tofu
Serves 4
Ingredients:
Rice
2 onions
2 bell peppers
Garlic
Ginger
Cashew nuts
Pineapple chunks
Tenderstem broccoli
Babycorn
Green beans
Or any veg of your choosing
Sesame oil for frying
Spring onion
Sesame seeds
Chilli flakes (optional)
For the sauce:
Pineapple juice
Rice vinegar
Ketchup
Soya sauce
Brown sugar
Cornstarch
For the tofu:
Firm tofu
Soya sauce
Lemon juice
Dried mixed herbs
Black pepper
Cornstarch or plain flour
Method:
-
Squeeze as much liquid from the tofu as you can, cut into chunks and marinade in soya sauce, lemon juice, herbs and black pepper
-
Set aside
-
Boil rice to package instructions
-
Chop onions and peppers, crush garlic and ginger, and add to a pan with sesame oil, cook until veg starts to soften
-
Add cashew nuts, broccoli, and the rest of the veg and cook until softened
-
Optionally, add some chilli flakes
-
Mix sauce ingredients together and add the sauce to the veg
-
Simmer to reduce the sauce
-
Meanwhile, coat the marinated tofu in cornstarch or flour and fry in oil until crispy
-
Add the tofu to the sauce
-
Serve with rice, topped with sesame seeds, chilli flakes (optional) and fresh spring onion
Sundried Tomato Pesto Pasta
with spring salad
Ingredients:
Pasta of your choice
For the pesto:
Pine nuts
Fresh basil
Olive oil
Garlic
Lemon
Vegan Parmesan or cashew nuts and nutritional yeast
Sundried tomato
Seasonings: salt, pepper, garlic powder, onion powder, dried mixed herbs, paprika
For the salad:
Cherry tomatoes
Cucumber
Lettuce
Sweet peas
Olives
Red pepper
Spring onion/chives/shallot/red onion (chopped finely)
Optional: vegan feta cheese
Olive oil
White wine, balsamic, or apple cider vinegar
Seasonings: salt, pepper, mixed herbs
Method:
1. Boil pasta to package instructions
2. Toast pine nuts (and cashew nuts if using) in a dry pan over medium heat
3. Add to a blender with a handful of fresh basil, 2 cloves garlic, the juice and zest of half a lemon, vegan parmesan or nutritional yeast, a few pieces of sundried tomato, a drizzle of olive oil, and seasonings, and whizz up until it becomes a paste, adding more olive oil as needed
4. Drain the pasta and add the pesto to the pot, stirring through to coat the pasta
5. Add olive oil, vinegar, seasonings and onion to a salad bowl and mix
6. Chop salad veg and add to the bowl, mixing through the dressing
8. Optionally crumble vegan feta cheese over the salad
7. Serve
Tips
-
The nuts will burn quickly, so keep an eye on them as they toast
-
Customise your pesto by adding roasted veg of your choice, olives, chilli, or different fresh herbs
-
I recommend using the vegan parmesan from Lidl and Violife vegan feta
We have so much to thank the Italians for when it comes to food, and pesto pasta is one of them. This dish is refreshingly tasty for a sunny day and will fill you up without making you feel heavy. A spring salad with naturally sweet tomatoes and garden peas pairs perfectly with this herby, satisfying meal.
Leek & Mushroom Risotto
Ingredients:
Risotto rice
1 leek
1 onion
Mushrooms
Plant milk (I used oat)
Vegan butter/oil for frying
Veg stock cube (1/2 or whole depending on quantities)
Seasoning: fresh garlic, garlic and onion powder, dried mixed herbs, fresh parsley, black pepper
White wine
Balsamic vinegar and extra virgin olive oil (to serve)
Optional: vegan parmesan
Method:
1. Fry onion and leek until fragrant
2. Add mushrooms and seasonings
3. Add risotto rice and fry until they become slightly translucent and golden
4. Deglaze pan with white wine
5. Add oat milk and veg stock and stir regularly
6. Simmer and keep adding oat milk and water as needed until the rice is cooked
7. Plate up and drizzle with balsamic vinegar and olive oil
Tips
-
Best served with garlic bread and topped with fresh herbs and vegan parmesan (I love the one from Lidl)
-
Avoid using a high heat when cooking the risotto rice or it will get stuck to the bottom and burn - patience is key!
-
Avoid adding any acidic ingredients (ie balsamic vinegar) while you are cooking with plant milks as this can lead to curdling
Sushi
Note: I use a sushi mould that you can buy here which is so useful for a sushi lover (but please purchase mindfully & don’t clutter your kitchen with things you won’t use)!
Ingredients
For the Sushi:
Sushi rice
Nori sheets
Rice seasoning (optional): rice wine vinegar and mirin
Fillings (choose your favourites): tofu (plus marinade, cornstarch and oil), cucumber, carrot, avocado, spring onion, crispy onion, vegan cream cheese, chilli crisp, sesame seeds… or anything else you want to try!
Spicy peanut dipping sauce:
Peanut butter
Gochujang
Soya sauce
Pinch of sugar/dash of syrup
Garlic and onion powder
Warm water to loosen
Teryaki dipping sauce:
Teriyaki sauce
Garlic and ginger paste
Onion powder
Sesame oil
Method
1. Cook sushi rice to package instructions
2. If using tofu, marinate with soya sauce/teriyaki/lemon juice and herbs/satay sauce while the rice cooks
3. Prepare your veg fillings by chopping them julienne style
4. Coat tofu in cornstarch and fry in oil until crispy and set aside
5. Mix in a splash of rice seasonings to the cooked rice if using
6. Add the rice to a mould, creating a dip for your fillings; make sure the rice is touching all sides and there are no gaps for fillings to leak through
7. Add your fillings, form the sushi and empty the mould onto one end of the nori sheet
8. Wet the opposite edge of the nori sheet to help it stick and roll up your sushi
9. Slice into around 8 pieces and plate up
10. Mix together your dipping sauce ingredients and serve
Tips
• Serve with spring rolls or your favourite dumplings and kimchi (spicy fermented cabbage) to make it a meal
• Try out different fillings and dipping sauces
• Throw leftover rice, nori, veg and tofu into a tub with some soya sauce and sriracha mayo for a deconstructed sushi salad lunch box
Spinach & Tofu Cannelloni
Ingredients:
Cannelloni
Vegan cheese
Filling:
1 block firm tofu
1 block silken tofu
1 tub vegan cream cheese
1 large/2 small bag(s) of spinach
Fresh chopped dill & parsley
Salt & pepper
1 clove garlic (grated)
Dried seasonings: garlic powder, onion powder, mixed herbs
Squeeze of lemon juice
Optional: nutritional yeast
White Sauce:
Vegan butter/margarine/oil
Plain flour
Plant milk (I use oat)
1/2 stock cube or pinch of buillion
Black pepper & dried seasonings as above
Red Sauce:
2 red or yellow peppers
4-6 tomatoes
1 small onion (or 1/2 large onion)
3 cloves garlic
1/2 stock cube or pinch of buillion
Dried seasonings as above and smoked paprika
Drizzle of olive oil
Method
1. For the red sauce, season peppers, tomatoes and onion on a baking tray and roast for 20-30 mins until the veg is soft and browned
2. Meanwhile, blend firm and silken tofu together for the filling and combine all the ingredients for the filling aside from the spinach into a mixing bowl, adjusting seasoning and flavours to taste
3. Blanch and chop the spinach and add to the filling mixture
4. When the veg for the red sauce has finished roasting, blend it together and pour over the base of a deep baking dish
5. Use a piping bag or a teaspoon to fill the cannelloni with your "ricotta" style filling, making sure to avoid air bubbles with a toothpick or chopstick
6. Rub a little water on the outside of each cannelloni and lay the filled cannelloni in the baking dish on top of the red sauce
7. For the white sauce, add butter/margarine/oil to a pot along with 2-3 tablespoons of flour on a low heat, stirring into a paste
8. Gradually whisk in plantbased milk of your choice, raising the heat to thicken the sauce and seasoning to taste
9. Once smooth and thickened, drizzle the white sauce over the cannelloni
10. Top with vegan cheese, herbs and (optionally) nutritional yeast and cover with tin foil
11. Bake for 45 minutes on 190C/380F/Gas Mark 6, remove the tin foil and continue to bake for another 15-20 minutes
12. Plate up and serve
Tips
• Best served with garlic bread and topped with fresh herbs
• Check flavour and seasonings at every stage, adjusting to taste
• For a quicker meal, feel free to use red or white sauce from a jar - just check the ingredients to make sure it's vegan!
• Can quite easily be made gluten free with GF cannolloni, substituting flour for chickpea/gram flour in the white sauce and making sure any stock powder used is also GF
Caribbean Bean Stew
& Sticky Plantain
Serves 2
Ingredients:
1 tin black beans
3 mushrooms
3 cloves garlic
½ onion
2 tsp jerk seasoning
1 tsp mushroom paste
1 tsp miso paste
1 tsp tomato puree
½ stock cube
Dried seasoning: onion & garlic powder, parsley, paprika
Rice
1 plantain
Syrup of choice (golden or agave works well)
Olive or coconut oil
Salt
Method:
-
Cook rice to package instructions
-
Blend onion, garlic and mushrooms into a smooth paste
-
Add the paste to a pot and heat with a little oil until fragrant
-
Drain and rinse black beans and add to the pot with a little water
-
Add jerk seasoning, mushroom paste, miso paste, tomato puree, ½ crumbled stock cube and dried seasoning and reduce until aromatic and you reach your desired consistency - I like mine thick!
-
Peel and slice plantain and add to a bowl with syrup, oil and a pinch of salt
-
Fry with a little more oil until the edges brown and caramelise
-
Add the components to a plate and serve topped with fresh parsley
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There's a reason everyone loves taco night: fun, customisable and oh so delicious, this Mexican dish is a great option for a midweek meal. These tacos have two complimentary fillings which means there's no missing out on flavours: the beany BBQ pulled mushroom filling and spicy vegan mince will keep you reaching for more!
Pulled Mushroom Tacos
Makes around 12 small tacos
Ingredients
Small soft flour or corn tacos
400g vegan mince (1 bag)
1 onion
1 roasted red pepper
4-6 Jalapeño slices (optional)
1 sachet taco seasoning
1 sachet fajita seasoning
1 tsp soya sauce
2 tsp Worcestershire sauce (check it’s vegan)
6-8 mushrooms
1/2 tin black beans
2 tbsp BBQ sauce
1 tsp jerk seasoning
1 tsp miso paste
1 tsp tomato puree
1 tsp buillion or 1/4 crumbled stock cube
Dried seasoning: mixed herbs, smoked paprika, onion powder, garlic powder, black pepper
Oil for frying
To serve (choose from)
Lettuce, guacamole, salsa, vegan crème fraîche, vegan mayo, crispy onion, fresh chilli, lime wedge, fresh coriander, pickled onions or anything else you fancy!
Method:
Filling 1
1. Slice and fry onions in a little oil until they begin to brown
2. Add vegan mince
3. As this cooks, add in your seasoning: taco/fajita sachets, soya sauce, Worcestershire sauce
4. Add a chopped roasted red pepper (1/2 regular bell pepper will do) and jalapeño
5. Leave to cook on a low heat, stirring occasionally
Filling 2
1. In a pot, add shredded mushrooms and black beans and cook on a low heat until the mushrooms begin to release their moisture
2. And the seasonings: BBQ sauce, jerk seasoning, miso paste, tomato puree, stock and dried seasoning to the pot and stir through on a medium heat until the mixture is slightly reduced and sticky
Assembling the tacos
1. Pan fry your tacos for about a minute on each side
2. Assemble your tacos with the mince filling, the mushroom filling and any of your favourite toppings; enjoy!
Tips
-
Use corn tacos and gluten free vegan mince and stock powder for a gluten free version
-
You can make your own flour tortilla wraps with just flour and water, rolled out and pan fried over a medium flame