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 ...
DETAILS Serves 4 Prep 10 minsCook 30 mins INGREDIENTS olive oil, for frying1 small onion, finely chopped250g Arborio rice800ml water and 2 vegetable stock cubesa few sprigs each of rosemary and thyme3 bay leaves200g green kale1 clove garlic, peeled50g Parmesan-style cheese, finely gratedzest of 1 lemon juice of ½ lemon2 tbsp olive oil50ml double cream250g cherry tomatoes, halved (mixed colours, ...
The challenge of making a vegan risotto is that you don’t have the luxury of adding butter and Parmesan to emulsify it, so you have to cook the courgettes long enough to allow them to break down and become creamy. DETAILS Serves 4 INGREDIENTS 4 yellow or green courgettes5 tbsp olive oil, plus extra to serve1 garlic clove, finely ...
DETAILSPreparation time: 60minutesINGREDIENTS75 g brown rice 1 yellow pepper 2 spring onions 5 cherry tomatoes 200 g drained, rinsed tinned kidney beans 100 g drained, rinsed tinned sweet corn Sea salt Freshly ground black pepperDressing60 ml olive oil 2 tablespoons vegan sour cream 1 tablespoon tomato paste 1 teaspoon paprika 1 garlic ...
Do you remember the days when the only non-dairy alternative on the supermarket shelves – or more commonly in the health-food shop – was soya milk? Not so long ago it was pretty exciting to find a high-street coffee shop that was forward-thinking enough to offer soya milk as an alternative to customers.But thankfully for ...
I love a classic sweet and sour sauce. This is my staple recipe and it’s very versatile. You can add whatever ingredients you like – try sweetcorn, mushrooms, courgettes or tofu – but here I have opted for the sweet and fruity meatiness of jackfruit, seitan, fresh pineapple, crunchy peppers and water chestnuts. This is ...
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 ...
DETAILS Serves 4Prep: 10 minutesCook: 20 minutes INGREDIENTS 250g bag cavolo nero2 tbsp chilli oil1 red pepper, diced1 tsp mild chilli powder400g can kidney beans, drained and rinsed400g can chopped tomatoes1 tbsp tomato puree1 vegetable stock cubeTo serve: cooked rice METHOD Preheat the oven to 200°C, gas mark 6.Place 100g cavolo nero in a large bowl, removing any thick stalks, ...