What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from …
To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato, …
I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have …
Spanish Lentils with Vegan Chorizo and Black Pudding Read More »
With the products available now, a traditional gratin is very easy to turn into a vegan meal. Having good quality alternatives to butter, milk, cream and cheese are essential to giving the gratin its uniquely rich flavour. Thankfully, all of these are now easily obtainable in most supermarkets, giving us the option of having a …
The first thing you will notice when you look at this recipe for vegan Aubergine Parmigiana is that I haven’t used any vegan parmesan cheese. This was a personal choice because I thought the cheese I was using (vegan Cathedral City) had an intense enough flavour that I didn’t need it. That doesn’t mean that …
This is really three recipes in one. The first part of the recipe is the Ceylon curry powder, which is used as the main spice blend for this dish. The second part is the curry itself and the third is coconut rotis that the curry is served with. Ceylon curry powders can vary depending on …
Sri Lankan Style Vegan ‘Chicken’ and Courgette Curry with Coconut Rotis Read More »
This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but …
Butternut squash is available in our supermarkets all year round, as opposed to most other autumn and winter squashes, which we only see at those times of year. This availability makes it perfect for dishes that you want to eat throughout the year. One such dish is this Roasted Butternut squash with Lentils and Mushrooms, …
Roasted Butternut Squash with Lentils and Mushrooms Read More »
This is a perfect mid-week meal that doesn’t take much time to cook and is ideal for when you’re on a budget. It involves just a few ingredients and makes use of your air-fryer to cook the potatoes while you’re making the curry. If you don’t have an air-fryer, you can either sauté or roast …
Autumn is always an exciting time when it comes to food, with the harvest of so much fruit and veg that is actually in season, and the arrival of a few items we only see at this time of year. One of those, of course, is the pumpkin. Pumpkins hit our stores in October but …
Roasted Pumpkin Bowls with Mushroom and Chestnut Stroganoff Read More »