Easy Butternut Squash Curry

This is, as the name suggests, an easy butternut squash curry that you can knock up any night of the week, even when you’re feeling tired after work. All the ingredients are available in any large supermarket so, unless you’re not keen on spicy food, there’s nothing to stop you tucking straight into this one….

Roasted Aubergine, Fennel and Tomato Tart with Pea Pesto

This vegan tart has a real Mediterranean flavour and uses fennel and aubergine as its main vegetables, with the addition of tomatoes and a delicious pea pesto to finish it off. The recipe is not gluten-free, but it can easily be made so by switching to a gluten-free flour and adding a teaspoon of xanthan…

Vegan Sticky BBQ Seitan

I debated calling these Vegan BBQ Ribsbut, after some consideration, I opted against it. After all, these aren’t ribs. What they are is firm, chewy pieces of seitan (vital wheat gluten) cooked in a delicious barbeque sauce. Hence the name. Not the most imaginative, but there you go. The taste, however, is extraordinary. For the…

Stuffed Peppers with Aubergine and Rice

I’ve avoided stuffed peppers since turning vegan, thinking they were a bit of a cliché. Since trying these, however, I’ve realised that I’ve been missing out. The intense flavour and colour in these little gems is fantastic, and they’ve made me a convert. You’ve probably all already got your own stuffed pepper recipes, but please…

Shiitake Mushroom and Miso Soup with Pak Choi and Udon Noodles

This is a beautiful South East Asian-style soup, made with dried shiitake mushrooms and miso paste. It has a thin, lightly-flavoured stock, making it a perfect light evening meal, or even a starter to something more robust. You can get the dried mushrooms in any Chinese supermarket (you should be able to get the lemongrass…

Vegan Grilled Cheese and Sausage Sandwich

This rates pretty damned high on my list of grilled cheese sandwiches, and is, in my opinion, essential junk food to learn to make. You can use any vegan sausages you like, though I currently have a preference for the Quorn vegan Cumberland variety. This is a greatly satisfying lunch or supper that the kids…

Rhubarb and Red Onion Chutney

Chutneys are not something I make that often, and when I do they are usually the quick variety that don’t require hours of cooking. This one is somewhere in the middle. The cooking time is about 90 minutes, the majority of which is just gentle simmering that frees you up to get on with something…

Roast Portobello Mushrooms with Cannellini Beans

Roasting large, flat mushrooms in the oven captures their natural flavour in its entirety. A rub of olive oil, a little salt and pepper and twenty minutes on a medium-high heat is all it takes to achieve simplistic perfection. I created this dish around that desire for simplicity, with the addition of beans and leaks,…

No Bake Lime and Spirulina Cheesecake

For me, spirulina is one of those ingredients you buy with good intentions, use a little of, and the rest lies at the back of the cupboard waiting to be discovered in some future archaeological dig. With that in mind I was faced with either writing a secret message for future generations to unearth, or…