DETAILS Serves 2 INGREDIENTS 150g firm tofu, cut into 2.5cm cubes2 teaspoons vegetable oil200g rice stick noodles2.5cm piece of ginger, finely chopped1 garlic clove, finely chopped½ leek, finely sliced1 medium-size red onion, finely sliced4 spring onions, topped, tailed, sliced in half lengthwise and chopped into 2.5cm pieces200g beansprouts1 small red chilli, finely sliceda pinch of chilli flakes100ml amai ...
DETAILS Makes: 6 individual 10cm tarts or a large 22cm tart Prep Time: 1 hourCook Time: 45 minutes INGREDIENTS For the pastry:150g plain white flour75g hard vegan margarine such as Tomor, chopped into small piecesPinch of salt4-6 tbsp very cold waterFilling:100g gram flour300ml water½ tsp salt½ tsp paprika1 tbsp olive oil1 bulb fennel, sliced15 cherry tomatoes, halvedPinch of ...
DETAILS Serves 4Prep 30 minutesCook 40 minutes INGREDIENTS 375g potatoes, peeled and cut into 5mm-thick slices3 tbsp olive oil 1 small onion, finely sliced1 clove garlic, chopped2 tbsp aquafabaFor the batter:50g gram flour125ml water¼ tsp baking powder METHOD To make the batter, mix the gram flour, water and baking powder together and leave to sit for 30 minutes.Parboil the sliced ...
DETAILS Prep time 15 minutes, plus coolingCooking time 55 minutesServes 4 INGREDIENTS 800g butternut squash, deseeded and cut into 6 wedges6 whole cloves garlic2 sprigs of thyme, leaves picked1 tbsp rapeseed oil1 large leek, sliced300g asparagus, woody ends trimmed3 tbsp cashew butter200g frozen peas, thawedChopped flat leaf parsley, tarragon and salad to serve For the pastry:190g rye flour1 tsp ...
Homity Pie became particularly popular in Britain during the 1960s thanks to the hippy sub-culture making vegetarian dishes more mainstream. Aimee Ryan from Wallflower Kitchen has made it extra-hippy by creating her own vegan version – and it is SO good! DETAILS Serves 8Prep time: 30 minutes, plus chillingCook time: 55 minutes INGREDIENTS For the pastry250g plain flour125g dairyfree ...
A generous serving of cider adds a deliciously sharp sweetness to this hearty, comforting stew created by Aimee Ryan of Wallflower Kitchen. The dumplings couldn’t be easier to make and create a wonderfully soft, melt-in-your-mouth topping. DETAILS Serves 4Prep: 20 minutesCook: 45 minutes INGREDIENTS 1 tbsp olive oil1 white onion, diced3 garlic cloves, finely chopped1 leek, sliced2 carrots, peeled ...
DETAILSPrep: 10 minutes Cook: 35 minutesINGREDIENTS160g fennel (about 1 small bulb), sliced into thin wedges 400g tin flageolet beans, drained and rinsed 160g leeks (1 large or 2 small), sliced 2 tbsp extra-virgin olive oil 100g fresh basil pesto (vegan if preferred) finely grated zest and juice of 1 lemon sea salt and ...
DETAILS Serves 8Prep 45 minsCook 1 hr 25 mins INGREDIENTS 500g puff pastry block1 free-range egg, beaten or 4 tbsp olive oil, for glazingFor the squash and red pepper filling:½ butternut squash, peeled and deseeded2 tsp olive oil6 cloves garlic, in skins6 sage leaves2 red peppers, deseeded and slicedFor the leek filling:2 tbsp olive oil2 onions, diced2 leeks, ...