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…
Category: Light Bites and Nibbles
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,…
Vegan Cheese, Ham and Sundried Tomato Slices
These are basically vegan pasties, which is kind of like the Holy Grail of vegan junk food. At the time of writing this I haven’t been able to find any that you can buy (although the recent arrival of the Greggs sausage roll is a welcome step in the right direction). So, until the day…
Courgette Fritters with Basil and Dill Dressing
Vegetable fritters are an ingeniously tasty way of getting vegetables in you. They’re basically a pancake batter that’s crammed with whichever vegetables you happen to have lying around. I’ve chosen courgettes and spring onions because of their fresh taste and the fact that courgettes grate really well (though you do have to squeeze the moisture…
Vegan Braised Tofu Thai Cakes
This dish uses the same technique as the potato rosti and is a great way of doing something a little different with your spuds. It involves grating the raw potato and squeezing as much of the moisture out as you can so that you don’t end up with a mushy, water-logged mixture that isn’t going…
Vegan Chocolate Biscuits
Forgive my lack of posts recently. Launching my Vegan Cook School around the Christmas period has certainly taken up the majority of my time. Now that the school is open for business, it’s great to be back to writing recipes again. This is the start of Veganuary and the beginning of a vegan adventure for…
Cherry and Cranberry Pies – Vegan and Gluten Free
Not everybody likes mince pies, so I wanted to make something that could be an alternative to them. Something very much like mince pies, but at the same time not. I came up with these cherry and cranberry pies, which are a delicious substitute for when you’re having guests over. These are also vegan and…
