To make the Vegan Tenders: Ingredients: For the Tenders: ½ 400g block (200g) firm tofu, drained 100g (3/4 cup) vital wheat gluten Juice of 1 lemon ½ small onion, finely diced 1 clove garlic, micro planed or chopped Dash black pepper 1 tsp salt 1 ½ tbsp nutritional yeast 2 tsp BBQ seasoning 1 tbsp…
Category: Lunch
Kale and Spinach Fritters with Mango Salad
This time of year brings a need for lighter meals and simpler eating. For the most part, big, hearty meals are out of the question as we feel cravings for cleaner food. These kale and spinach fritters with mango salad are something that can be prepared relatively quickly and with little fuss. They are also…
Sweet Potato, Kale and Mushroom Pasties
Shops are now starting to stock some pasties for the vegan, which is great news. Ginsters have produced a vegan one (haven’t seen it myself yet), and so have Morrison’s. Just in case you’re caught short, though, I thought I’d come up with a pasty recipe for you. You never know when you might need…
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…
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…
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,…
Easy Chestnut Mushroom, New Potato and Leek Pie
I’ve created this pie with ready-to-roll pastry to make it as easy and non-time-consuming as possible. You can, of course, make your own pastry if you prefer, but the idea behind this is to keep it simple. Chestnut mushrooms are easily accessible and a perfect size for a chunky pie, when cut either in half…
Three Ways with Pizza
I was thirteen years old when I first learned to make pizza. I was visiting family in Leicester when, on a visit to a book store, I came across Antonio Carluccio’s An Invitation to Italian Cooking. I bought the book, published the year before, after a brief flick-through of its glossy pages, and set to…
