It’s a great dish to assemble in advance for a family meal and the celeriac and butterbean mash topping is so comforting. With three types of pulses and six types of vegetables in this one recipe, it’s absolutely bursting with plant-based goodness too. DETAILS Serves 4 INGREDIENTS 2 large red onions, finely chopped1 large fennel bulb, finely chopped3 cloves ...
DETAILSServes 2INGREDIENTS125g brown sticky rice, cooked 60g edamame beans 2 tablespoons vegetable oil 50g shiitake mushrooms, destalked and finely sliced 1 x 150g seitan steak, sliced into long, thin strips 90ml spicy cherry hoisin sauce (see below) 80g vegan kimchee ½ cucumber, julienned 4 spring onions, topped, tailed and sliced at an angle ...
The best noodles to use are instant wholegrain rice noodles because they soften in the right time. You can use whatever vegetables you have to hand. For example, one pack of stir-fry veg can easily feed four. Aim to get as many types of veggies and colours as you can into yours.DETAILSMakes 4 portionsINGREDIENTS...
A vegan version of the British classic steak and kidney pie that definitely will not disappoint. Aimee Ryan of Wallflower Kitchen shares one of her favourite recipes to win over meat-eaters.DETAILSServes 4 Prep time: 20 minutes Cook time: 55 minutesINGREDIENTS1 tbsp vegetable oil 1 red onion, thinly sliced 3 garlic cloves, crushed 1 ...
This is inspired by the beef ram-don in the Korean movie Parasite. I wanted to make a vegan version using chunky smoked tofu, mushrooms and long-stem broccoli. The result is a moreish, umami-rich, addictively spicy noodle dish. To make the dish speedier, I place the aromatics (garlic, ginger, shallots and chilli) in a food processor ...
The people of the Hunan region in China are known for their love of sweet and spicy combinations. This easy dish is inspired by these strong flavour profiles. Save time by buying ready-to-eat vermicelli rice noodles. This recipe calls for aquafaba: this is the beige liquid found in tinned chickpeas. It acts as a thickening ...
DETAILS Serves 6Cooking time: 90 minutes INGREDIENTS 150g sweet potato, cubed and steamed 2 tbsp olive oil 250g / approx. 4 Portobello mushrooms 1 onion, finely chopped3 cloves garlic, minced 1 red pepper, finely chopped2 tbsp mixed dried herbs 1 tsp cayenne pepper Pinch sea salt & pepper 125g breadcrumbs 1 pack Merchant Gourmet Whole Chestnuts, blitzed 1 pack Merchant Gourmet Puy LentilsZest of 1 lemon METHOD Pre-heat your ...
DETAILS Prep: 10 minutesCook: 10 minutes INGREDIENTS 1 tbsp white miso paste2 tbsp butter1 tsp dried chilli flakes100g shiitake mushrooms, torn60g sesame seeds (reserve some for garnish)160g mangetout160g asparagus spears, roughly chopped1 tbsp teriyaki sauce1 tsp soy sauce100g cooked brown rice30g spring onions (about 2 or 3), thinly sliced METHOD Melt the miso paste and butter in a lidded wok ...