Vegan Main Courses

Roasted Vegetable Cous Cous with Black Pepper Hummus

Serves 4
A healthy and filling main course that is equally delicious served hot or cold

1 red pepper
1 yellow pepper
1 courgette (zuchinni)
1 small aubergine (eggplant)
6 small mushrooms, quatered
2 cloves of garlic, thinly sliced
1 sprig of fresh rosemary
1 red onion
30ml (2 tbsp) olive oil
2 cups Cous Cous
2 ½ cups vegetable stock (or water)

For the Hummus
half cup Garbanzo beans (chickpeas)
Lemon juice to taste
4 green olives WITHOUT PIPS
Clove garlic
Salt and freshly ground black pepper

Preheat the oven to 220°C/425°F/Gas Mark 7/fan oven 200°C. Cut the red and yellow pepper in half and remove the seeds, then cut all of the other vegetables in 2.5cm (1 inch) pieces. Tip into a large roasting tin, add the sliced garlic and rosemary sprig and drizzle over the olive oil, tossing to coat evenly. Season and roast for 30-35 minutes or until the vegetables are tender and lightly caramelised, tossing occasionally.
Meanwhile, prepare the cous cous. Boil the vegetable stock or water. Put a large pinch of salt and a dribble of olive oil in the bottom of a non-stick saucepan. Add the cous cous and stock (or water), swirl around a bit, cover and stand for 5 - 10 minutes.
Add freshly ground black pepper and salt to taste. Fork through so that the grains separate. Do this a few times whilst waiting. When ready (the cous cous should have a little bit of "bite" to it) add the cous cous to the pan with the vegetables in and mix round really, really well. Return to the oven for 5 more mins.

To make the hummus, put the garbanzos in a bowl with a clove of garlic, lemon juice, 4 green olives (without pips). Season with plenty of black pepper and whizz it all up with a blender.

TO SERVE: Divide between four plates. Drizzle over the hummus before serving warm or cold.

Ribz with BBQ Sauce

Serves 4

Totally delicious, totally simple. Amaze your meat eating friends at BBQ's

1 Cup vital wheat gluten
2 teaspoons paprika
2 tablespoons nutritional yeast
2 teaspoons onion powder
2 Cloves Garlic pressed through garlic crush
3/4 Cup Thick Vegan Gravy
2 tablespoons peanut butter, tahini or other nut butter
1 tablespoon soy sauce

For the BBQ Sauce
1 Small Onion, diced
3 Cloves Garlic, pressed through a garlic crush
200 ml Ketchup
2 Tblsp Dark brown Sugar
30 ml Soy Sauce
Pinch chilli flakes
Dash Olive Oil

Pre heat oven to 180 degrees. Grease an 8x8 baking dish.
In one bowl add the wheat gluten, nutritional yeast, paprika, onion powder and crushed garlic and mix well with a fork. In a separate bowl add the gravy, peanut butter (or tahini or other nut spread) and the soy sauce. Whisk really well and add to the dry ingredients. Mix with a fork so as all the ingredients are incorporated and form a dough.
Take the dough and place it in the greased pan and using your knuckles, pat the dough out so as it evenly fills the whole pan space. Score down the middle and then score into quarters and then eighths - you should then be left with 16 rib pieces.
Bake in the oven for 25-30 mins.
Meanwhile fry the onion in a pan with a dash of olive oil. Add the garlic and saute for 5 mins. Then add the chili flakes. Stir for another 3-4 mins and then add the sugar, soy sauce and ketchup.
Stir for a few more mins then remove from heat.
Add salt and pepper to taste.
When the ribz are ready remove from oven and spread a thickish layer of sauce over the whole top. Leave to marinade in the fridge for a few hours.
When you are ready to cook the ribs place sauce side down on a hot grill and grill for 8 mins. Spread the rest of the BBQ sauce over the top and flip the ribs over - cook for another 8 mins.
Serve and enjoy!

Crispy Fried Tofu Steaks

This amount of marinade is enough for 6 slices of tofu
One of my favourite ways to eat tofu. If you've been put of tofu in the past then I urge you to try this recipe - it is amazing! This recipe HAS to be left over night marinating in the fridge - it's the law!

Block of extra firm tofu, cut into half inch slices

For the Marinade
Half litre bottled water
Quarter cup Soy Sauce
Quarter cup Nutritional Yeast Flakes
1 teaspoon Italian Mixed Herbs
1 teaspoon Dried Sage
1 teaspoon Powdered Onion
1 Clove garlic, minced through a garlic crusher

For the Coating
Half a cup wholemeal flour
Quarter cup Nutritional Yeast Flakes
1 teaspoon Powdered Onion
1 teaspoon Garlic Salt

In a large glass dish place all the ingredients of the marinade and stir well. Lay in the slices of tofu. Cover and store in the refrigerator over night.

Next day, mix all the coating ingredients in a shallow dish and remove tofu from fridge. One at a time, take each slice of tofu and coat thoroughly in the coating mixture making sure to cover all the sides.

Lay each slice on a separate plate until all slices are covered and ready.

Heat a little oil in a frying pan and fry the tofu slices for 4-5 mins on each side until a nice golden colour is acheived.

Vegan Roast Dinner Lentil and Mushroom Loaf with Savoury Potato Filling

Serves 6-8
Hearty, healthy and delicious. Meat eaters love this too!!

1 cup raw lentils
1 tablespoon Olive oil
2 cloves garlic, minced
6 ounces white mushrooms
5 ounces (l/2 package) thawed frozen spinach
1 tablespoon natural soy sauce
2 tablespoons wheat germ
freshly ground pepper to taste
dash nutmeg
1 cup firmly packed grated Gruyere or Vegan Cheese
1 tablespoon olive oil
1 cup chopped onion
1/4 cup dry bread crumbs (I make my own and use 5 seed wholemeal bread)
1 cup coarsely mashed potato (from about 1 medium cooked and peeled potato)
½ teaspoon each: seasoned salt, dried thyme, and dried basil
freshly ground pepper to taste
curly parsley for garnish

Rinse and sort the lentils. Combine in a heavy saucepan with 4 cups water. Bring to a boil, then lower the heat and simmer, covered, until the lentils are tender, about 45 minutes. Drain.
Preheat the oven to 350 degrees.
Heat the oil in a large skillet. Add the garlic and mushrooms and saute over medium heat, stirring, until the mushrooms are wilted. Stir in the spinach, lentils, soy sauce, and wheat germ. Grind in some pepper and add the nutmeg. Cook, stirring, until the mixture is heated through, then stir in the soy cheese.
Lightly oil a 9- by 5- by 3inch loaf pan, preferably glass. Pour in about 2/3 Of the lentil mixture.
Press some of the mixture up the sides of the pan to create a shell about ½ inch thick. Transfer the remaining lentil mixture to a small bowl and reserve until needed.
Rinse the skillet and heat the oil. Add the onion and sautee until golden brown. Add the remaining filling ingredients and saute, stirring occasionally, for 5 minutes. Transfer into the shell created by the lentil mixture, then cover the top with the reserved lentil mixture. Bake for 40 to 45 minutes, or until the top is crusty.
Remove from the oven and let the loaf stand for 10 to 15 minutes. Slide a spatula or knife around the edges to loosen it. Cut slices and arrange them on an oblong dish. Garnish with parsley and serve.


Serves 3

Olive oil
2 rings green bell pepper, sliced
2 rings red bell pepper, sliced
1 large carrot, peeled and sliced
8 medium mushrooms, quartered
1 small onion, thinly sliced
1 clove garlic, diced
200g Seitan
1 pint vegetable broth
half teaspoon Italian Herbs
half teaspoon Marmite
1 Tblsp Bisto Gravy Granules
salt and pepper to taste

Fry the peppers in the olive oil for 5 mins then add the sliced carrot. Cook for 10 mins stirring regularly.
Add the mushrooms and cook for another 10 mins stirring regularly. Add the onion and then the garlic cook for another 10 mins. Chop up the seitan into bite size chunks and add to the pan. Stir and cook for 5 mins. Add the broth, Marmite and herbs. Place the lid on the pan and simmer for a good half hour - stirring often. Take off the heat and stir in the gravy granules. Salt and pepper to taste.
Leave to marinade for an hour and just before serving, pour into a casserole dish and bake in the oven for 25-35 mins at 180 degrees. Cover with the lid after 10 mins.

Slow Cooker/Crock Pot Caribbean Sweet Potato and Black Bean Stew

Serves 6

Sweet potato, 4 cup, cubes (2 large sweet potatoes cut in to cubes)
Green Beans (snap), 4 cup
Beans, black, 1 cup
Cinnamon, ground, 1 tsp
Thyme, ground, 1 tsp
Caribbean Jerk Seasoning, 1 tsp
Salt, 1/4 tsp
1 cup Vegetable broth
Onions, raw, 1 cup, chopped

Combine all ingredients in to slow cooker and cook on low for 5 + hours, until sweet potatoes are tender. Beef broth can be substitiuted with chicken or vegetable broth.

Tofu with Mango Salsa & Black Beans

Serves 4

1 cup diced red onion
2 tsp cumin
2 tbsp grated fresh ginger
2 garlic cloves, minced
15 oz. can of black beans

1 lb extra-firm tofu (cut into 4 thick slices)
salt and pepper to taste

2 ripe mangoes, peeled and diced
1 medium tomato, cored, seeded and diced
1/4 cup chopped fresh cilantro, plus more for garnish
3 tbsp freshly squeezed lemon juice
2 tbsp minced red onion
1 jalapeno pepper, with seeds, minced
pinch of salt

For the beans:
Warm a large skillet, lightly oil.
Add 1 cup of diced onions and cumin, saute' for 5 minutes. Add water or broth if necessary. Add the ginger and the garlic and saute' for 5 more minutes. Add the beans, with their liquid, and simmer until thickened about 5 more minutes.
For the tofu:
Warm a nonstick skillet over high heat.
Add the tofu to the pan and srinkle it with salt and pepper. Cook until browned on each side, about 3 minutes per side.
For the mango salsa:
(Sometimes I make this the day before)
In a medium bowl, combine the mangoes, tomato, cilantro, lemon juice, onion, jalapeno, and salt ; mix to combine.
To Serve:
Spoon some of the beans onto each of the 4 plates. Top with rice, tofu and salsa. Garnish with cilantro/corriander.

Squash Rissotto

Serves 4


800ml vegetable broth
Half Butternut Squash, peeled and cubed
2 tsp Olive Oil
Garlic, 1 clove minced
1 bag Swiss Chard
2 Leeks, sliced
200g Arborio rice
2 fl oz White Wine
quarter tsp ground Nutmeg
4 tbsp grated vegan cheese

Heat the vegetable broth or stock and keep warm on low heat.
Preheat oven to 400 degrees.
Toss peeled and cubed squash with 1tsp olive oil, dash of salt, pepper and minced garlic clove.
Roast about 20 minutes, until tender. Set aside.
Boil some water and cook greens for about 4 minutes. Drain, cool, chop coarsely and set aside. (You can sub kale for the chard)
Heat 1 tsp oil in a heavy saute pan and saute the leeks for a couple of minutes, until they soften. Add the rice and cook for another couple of minutes, stirring constantly.
Add wine and allow rice to absorb it. Add stock, slowly, 1 cup at a time, continuing to stir gently and allowing rice to absorb stock before adding more. Add two cups of broth in total.
Stir in the squash with the garlic and the greens. Reduce heat to low and continue to cook, adding stock 1/2-3/4 cup at a time until rice is tender. The rice should be a little saucy.
Add pinch of nutmeg and stir in the cheese. Adjust seasoning to taste. Serve immediately.

Cajun Lentil Patties

Makes 6 patties

2 cups lentils, cooked according to instructions
1 cup soft tofu
1 small onion diced
6 medium mushrooms, diced
2 cloves garlic, diced
1 medium carrot, grated
1 teaspoon Cajun seasoning
Half teaspoon Italian herbs
Salt and pepper
1 tablespoon olive oil


Fry the mushroom in the olive oil for 5 minutes, stirring regularly. Add the grated carrot, onion and garlic and cook for another 5 minutes. Add the lentils, tofu, Cajun seasoning and herbs.
Cook for 10 minutes stirring regularly. The mixture will all clump together.
Season with salt and freshly grated black pepper.
Leave to cool.
When cool enough to handle shape into small patties.
Fry in a small amount of olive oil for 5 minutes on each side.

Chickpea Patties with Apricot Mayonnaise

Adapted from Peaches and Other Juicy Fruits, by Olwen Woodier (Storey Books, 2004).
These delicious high-protein, low-fat patties are served with a mouthwatering vegan apricot-basil mayonnaise that tastes like summer sunshine (it can also be used as a sauce for whole grains, potatoes, and grilled or steamed vegetables).

2 15-ounce cans chickpeas, rinsed and drained
4 slices nutty oatmeal or wheat nut bread, torn into small chunks
1/2 large red onion, sliced
1 jalapeno pepper, seeded and sliced
2 cloves garlic, sliced
1 tablespoon dried oregano
1 teaspoon cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup egg substitute or 2 eggs, beaten
1 tablespoon olive oil, plus 1 for moistening, if needed
Shredded lettuce
Sliced tomatoes
8 to 10 warm pita pockets

Pulse the chickpeas, bread, onion, jalapeno, garlic, oregano, cumin, pepper, and salt in a food processor until coarsely chopped. Remove half the mixture to a medium-sized bowl.
Add the egg substitute to the mixture in the processor and process until almost smooth. Spoon into the chopped chickpea mixture in the mixing bowl and stir until thoroughly combined. If the mixture seems too stiff, mix in 1 tablespoon of the olive oil.
Form the mixture into 8 to 10 patties, 1/2 inch thick each, and place in a large dish or on a baking tray sprayed with nonfat cooking oil or olive oil.
If you want you can cover with plastic wrap and refrigerate for several hours before hand.
Cook on a griddle or large skillet over medium-high heat. Add patties (4 at a time if necessary to avoid crowding) and fry 4 to 5 minutes. Spray the tops with cooking oil or drizzle olive oil around the sides of the skillet, turn, and fry the patties 4 to 5 minutes longer, until nicely browned.
Serve with the lettuce and tomatoes in the pita pockets or on the English muffins.

Apricot Basil Mayonnaise

1/2 cup chopped dried apricots
1/2 cup boiling water
1/4 cup egg substitute
Zest of about 1/2 lime (1 teaspoon)
Juice of 2 limes (1/4 cup juice)
2 cloves garlic, cut in half
Small handful sweet Italian basil leaves (about 1/2 cup)
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon salt
3/4 cup olive oil

Place apricots in a small bowl and cover with the boiling water. Let cook to room temperature. Drain off any water.
Process the cooled apricots, egg substitute, lime zest and juice, garlic, basil, pepper, and salt in a food processor or blender until smooth--stop to scrape down the sides of the container once or twice as necessary.
With the cover on and the processor running, gradually add the olive oil in a thin stream through the op passageway and process the mayonnaise is smooth and creamy. Serve at room temperature or chill. Refrigerate for up to 2 weeks.

Smoked Pepper and Butter Bean Sausages

1 Tbsp sunflower oil
1 red pepper deseeded and finely chopped
1 yellow pepper deseeded and finely chopped
2 garlic cloves crushed
2 tsp pimenton (Spanish smoked paprika)
410g can butter beans drained and rinsed
3-4 tbsp tahini
75g fresh white breadcrumbs
sunflower oil, for shallow frying

Heat the oil in a large frying pan and fry the diced peppers over a high heat for 5 minutes. Reduce the heat, add the garlic and fry for a further 2 minutes. Stir in the pimenton and cook for 1 minute. Remove
from heat and allow to cool.
Place the butter beans in a large bowl and mash roughly. Add the cooled pepper mixture along with the tahini and white bread crumbs, season well and then combine thoroughly.
Divide mixture into eight balls and using wet hands, roll each into a sausage measuring about 10cm long.
Clean the frying pan, pour in 1cm of sunflower oil and place over a moderate heat. Add the sausages and cook for 10 minutes, turning frequently, until heated through and golden brown (you may need to do
this in batches). Drain on kitchen paper.

Full Moon Corn and Squash Stew

Serves 3 to 4
Adapted from Full Moon Feasts, by Jessica Prentice
To honor the great Corn Mother and the magical full moon by making this earthy stew based on the wisdom of our ancestors.

2 tablespoons olive oil
2 large leeks or onions, diced
5 medium squash, any type, cut in half lengthwise and sliced diagonally (use ya noodle – if they’re really big then use 2, 3 or 4)
2 fresh sage leaves, minced
3 ears of corn, kernels cut off cobs
1/2 cup water or vegetable broth, or more as needed
Salt and freshly-ground pepper, to taste
2 medium plum tomatoes, diced

Heat the olive oil in a heavy-bottomed shallow pan or skillet over medium heat. Add the leeks or onions and saute until translucent but not brown.
Add the squash and saute until it just begins to brown.
Add the sage and corn kernels. Stir for a minute.
Add broth or water and a generous pinch of salt and pepper. Bring to a simmer. Add more liquid if it gets too dry.
Simmer 2 to 3 minutes, then add tomatoes. Heat the tomatoes through, then taste and adjust the seasonings as necessary and remove from heat.
Serve with warm whole wheat pitta.

Spanish Paella

Serves 6
A one-dish delight that is best served with LOTS of Rioja!

1 cup arborio rice
2 cups vegetable stock
1 tablespoon olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 medium red pepper, chopped
1 medium green pepper, chopped
1/2 cup sliced button mushrooms
1 cup asparagus, cut into 2-inch pieces
1 cup peas, fresh or frozen
1 cup spinach, fresh or frozen, coarsely chopped
1 cup cooked black beans
1/2 cup sliced black olives
1/2 teaspoon turmeric
Salt and freshly-ground black pepper, to taste
1 16-ounce can diced tomatoes with their juice

In a large saucepan, combine the rice and stock and bring to a boil. Cover, reduce to a simmer and cook about 40 minutes.
Preheat oven to 400F.
While rice is cooking, heat oil in a large, oven-proof skillet and add chopped onion, garlic, red pepper, green pepper, mushrooms, asparagus, peas, spinach, beans, olives, turmeric, salt, and pepper. Saute about 5 minutes, until asparagus is just barely tender.
Add canned tomatoes, then add cooked rice. Stir to combine, then place paella in an ovenproof serving dish and bake in 400F oven for about 10 minutes.

Potato Pie

12 ounces plain flour
6 ounces Vegan Margarine
6 tablespoons water
2 pounds waxy potatoes
50 ml Soya Milk or vegetable stock
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 tablespoons freshly chopped parsley
2 tablespoons freshly chopped chervil
6 ounces shallots finely chopped

Place the flour and salt in a large bowl.
Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs.
Add the water to the flour and marge mixture and mix with a knife to form a dough adding more water if necessary.
Wrap in plastic wrap and refrigerate.
Preheat oven to 400.
Meanwhile peel the potatoes and boil in salted water for 7 minutes.
Drain and when cool enough to handle cut into thin slices.
Roll out two thirds of the pastry on a well floured board and line the pie tin with it. Arrange a third of the potato slices in the bottom.
Season with salt and pepper then sprinkle half the herbs and shallots over the top.
Arrange another third of the potato slices on top of the herbs, season with salt and pepper, sprinkle with the remainder of the herbs then top with the last third of the potato slices.
Add 50ml soya milk OR vegetable stock.
Brush the edges of the pastry in the pan with soya milk or water.
Roll out the remaining pastry and cover the top of the pie.
Press edges firmly together and trim off any excess pastry.
Brush the top of the pie with soya milk.
Make four small cuts in the top of the pastry evenly spaced apart to allow steam to escape.
Bake for 25 minutes then reduce temperature to 350 and bake 30 minutes longer.

Reggae Burgers

One Peoples-One Love-One Earth....."Jah Rastafari"
Serves 4

4 slices stale bread (or toasted sandwich bread)
2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, pressed or finely minced
1 tablespoon fresh ginger, finely minced
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1 15-ounce can black beans, drained and rinsed
1 1/2 cups cooked rice
1/2 Scotch bonnet or habanero pepper, or 1 jalapeno pepper, chopped
salt and freshly-ground black pepper to taste

Using a food processor, pulse bread to make crumbs, then place them in a large bowl.
In a large skillet, heat 1 tablespoon of the oil over medium heat and add onions. Saute them, stirring occasionally, about 5 minutes or until softened. Add garlic, ginger, allspice, and nutmeg, and saute for 2 minutes more. Put this mixture in the food processor, then add black beans, rice, and chopped pepper. Pulse ingredients until they are chopped but not pureed, then transfer mixture to a bowl.
Add breadcrumbs to bowl, salt and pepper to taste, and stir thoroughly with a spoon. Add more bread crumbs if mixture is too wet.
In a large skillet, heat remaining oil over medium heat. Form mixture into 4 patties and cook about 4 minutes per side until burgers have formed a dark brown crust.
Serve with your favorite rolls and lettuce, tomato, and ketchup, if desired.

Autumn Bean Burgers

Makes 10-12 burgers


2 cups cooked or canned black beans
1 cup sweet potato, grated
1/2 cup almond butter
1/2 cup red onion, diced
1/4 cup Sicilian olives, diced
1/4 cup whole spelt flour or other flour
2 tablespoons tamari
3 cloves garlic, diced
1 tablespoon fresh ginger, grated

Drain and rinse the black beans, place them in a medium bowl, and mash. Stir in the remaining ingredients.
Scoop 1/3 cup of batter at a time to form individual burger patties. Place a cast-iron frying pan on the stove over medium heat. Add a bit of oil to the pan and place a few burger patties in the oil. Fry each burger for 7 to 10 minutes on one side, then flip them over and fry an additional 5 to 7 minutes on the other side, or until the centers of the burgers are cooked through. If they brown too quickly, just turn the heat down a bit to allow them to cook more slowly.
Serve hot, on their own or on burger buns with condiments of your choice.

Savory Winter Solstice Pie

Serves 4 - 6
Inspired by Witch in the Kitchen, by Cait Johnson
This hearty supper pie can be made with just about anything you have on hand, but it bakes up into such a festive-looking dish. Topped with golden crust or creamy mashed potatoes, Savory Winter Solstice Pie is bursting with tender winter vegetables, a nourishing celebration of the return of longer days after the shortest night of the year.

2 to 3 tablespoons olive oil
2 to 3 cups of any combination of the following diced vegetables: onion, garlic, carrot, bell pepper, celery, potato, mushroom, sweet potato, winter squash, turnip, parsnip, broccoli, or Brussels sprouts
6 cups coarsely chopped greens, such as kale, cabbage, mustard greens, turnip greens, broccoli rabe, or chard
1/2 cup frozen peas or corn
Seasonings to taste: chopped fresh parsley, dried thyme, rosemary, sage, basil, savory, marjoram, or a combination
Sea salt and freshly-ground black pepper, to taste
1 tablespoon unbleached or whole wheat flour
1/2 to 1 cup vegetable broth
1/2 cup shredded cheese (optional)
Your favorite homemade or store-bought crust or 3 cups cooked mashed potatoes

Preheat oven to 350F.
In a large skillet, heat the olive oil and add the diced vegetables, sautéing, stirring occasionally, until tender.
Add chopped greens and cook briefly to wilt. Add frozen peas or corn and allow to cook through.
Add seasonings, then sprinkle vegetables with flour, stirring well and simmering for a few minutes. Add broth, stirring until thickened. Add cheese, if desired.
Place ingredients in an oiled deep-dish pie dish. You may use a bottom crust, if you like, and/or a top crust. If you go crustless, top vegetables with mashed potatoes, dotted with butter or drizzled with olive oil, if you like.
If using crust, cut a special symbol (a sun is a nice touch) in the top, or use a spoon to swirl a sun or spiral shape in the mashed potatoes.
Bake 45 minutes, or until golden, and serve on a platter surrounded with fresh evergreens, if you like.

Smoked tofu and bean burgers served with avocado cream sauce

Makes 6
This is a fantastic way to get good quality protein and B vitamins. Kidney beans have a lovely sweet flavour and they also pick up the aromas of the smoked tofu. I absolutely LOVE this recipe, it is one of my favourites, you must used smoked tofu as this helps with the yummy flavours.

1 medium onion, peeled and quartered
1 plump garlic clove, peeled
1 medium carrot, peeled and coarsely grated
420g can red kidney beans
220g pack smoked tofu, drained
1 Tblsp sesame seeds
1 small bunch parsley
2 tsp organic vegetable bouillon powder

Preheat the oven to 220C/Gas Mark 7. Line a large baking tray with baking parchment.
Place all the ingredients in a food processor and blend for roughly 6-8 seconds, until well mixed but still retaining some texture, pushing down with a spatula once.
I don’t own a food processor so I mashed the tofu and beans with a potato masher and chopped the other ingredients up really fine. Works well.
Form into six equal ball shapes and place on the baking tray. Press with fingertips to make a burger shape.
Bake for 25 minutes until light golden brown. Remove from oven and leave to firm up on the tray for 3-4 minutes.

Avocado cream sauce

Serves 2
2 soft avocados
2 spring onions, finely chopped
¼ tsp of coriander powder
¼ tsp seaweed seasoning (or sea salt)
½ teaspoon olive oil
3-4 tbsp water
Put the water in a blender. Add the avocados, spring onion, coriander, seasoning, olive oil and seaweed, season and mix until smooth and creamy.

Red Pepper and Bean Cakes with Lemon Mayonnaise

75g green beans trimmed and roughly chopped
1 red pepper diced
4 cloves garlic, crushed
2 teaspoons mild chilli powder
400g canned red kidney beans
75g fresh white bread crumbs
Dash of soya milk
salt and pepper
oil for shallow frying
Lemon Mayonaise
4 tblsp vegan mayonnaise
finely grated rind of 1 lemon
1 teaspoon lemon juice
salt and pepper

Blanch the green beans in lightly salted boiling water for 1-2 mins until softened.
Heat the oil and sauté the pepper, garlic and chilli powder for 2 mins.
Whiz the mixture in a food processor with the kidney beans and breadcrumbs until coarsely chopped. Add the green beans, season and whiz until the mixture is combined. Divide into 8 portions and with lightly floured hands shape them into cakes.
Mix the mayonnaise with the lemon rind, juice, salt and pepper.
Heat the oil in a pan and fry the bean cakes for about 3 mins on each side until crisp and golden. Serve with the mayonnaise

Mushroom and Chickpea Curry

Serves 4

50g olive oil
1 onion chopped
2 cloves garlic, crushed
1 inch fresh root ginger, grated
250g button mushrooms
2 tblsp hot curry powder
1 teaspoon ground coriander
1 teaspoon ground cinnamon
half teaspoon turmeric
375g diced potatoes
400g tinned chickpeas
50g caschew nuts
125ml plain vegan youghurt
chopped coriander leaves
salt and pepper

Fry the ginger, onion, garlic and mushrooms for 5 mins. Add the curry powder, coriander, cinnamon, turmeric and potatoes, salt and pepper and enough water to cover them.
Bring to the boil, cover and simmer for 15 mins. Stir in the cashews, yoghurt and coriander leaves. Heat through without boiling and serve with aromatic rice and naan bread.

Veggie Stew

Delicious hearty winter warmer. Use what ever veg you have and the quantities are basically up to you – you can make as little or as much as you want.

Bay Leaf
Olive Oil
Bisto gravy granules
Marmite ( even if you don’t like it, I have served this to people who say they hate the stuff yet they love this recipe )


5oz flour
2 oz veggie suet
water to bind so as the dumplings form elasticy shaped balls

Boil the potatoes, drain and set aside. Peel and chop all the veggies to whatever size you want.
Put some olive oil in a big pan and add the Onions, Garlic and Leeks, fry gently for 5 mins then add all the other veggies ( not the potatoes ). Cook for 15 mins stirring to make sure nothing sticks to the pan. Add water, as much as you want, pop in the bay leaf, cover and simmer for 1 hour on a low heat.
Stir in the gravy granules to get the consistency you want, add a teaspoon of marmite and the Potatoes and cook for another 10 mins stirring often. Season with salt and pepper.
Place the dumplings on top, pop on the lid and cook for 15 – 20 mins on a low heat.

3 Bean Casserole

This is delicious and one of my personal faves.

Olive oil for frying ( I have some homemade Chili oil that I used )
Half a large Onion
3 cloves Garlic, chopped
2 tins red Peppers
10 pitted black Olives, chopped
3 jars of Beans ( I used Chickpeas, Pinto and red kidney )
2 tins Tomatoes
1 spoon Tomato puree
Half a teaspoon salt
Dash of Soy sauce
Black pepper
Fresh Basil
1 Bay Leaf
All the weights and measurements are guessed so don’t be afraid to add more or less as you see fit. And of course if you have the time, you can soak and pre-cook the Beans and use fresh red Pepper.

In a large saucepan add the Olive oil and fry the Onion then add the garlic. Add the Peppers and Olives. Fry for 5 mins stirring all the time. Then add all of the Beans. Cook for a further 10 mins stirring now and again to make sure the Beans don’t stick to the bottom of the pan. Add both tins of Tomatoes, the Tomato puree, salt, Soy sauce and Bay Leaf and place a lid over the saucepan. Simmer on a low heat for an hour to an hour and a half, stirring every 10 mins or so. 10 mins before cooking time is finished add some chopped fresh Basil. Serve with warm crusty bread.

Stuffed PeppersStuffed Peppers

I have made this recipe using Tomatoes and Mushrooms as well, they all work very nicely.

1 Tablespoon olive oil
4 medium Mushrooms finely chopped
3 green Chilis finely chopped
half a small Onion finely chopped
2 cloves Garlic finely chopped
half a Courgette finely chopped
3 or 4 slices of bread ( I use wholemeal 5 Seed )
1 teaspoon fresh Oregano chopped
3 Peppers cut lengthways with the Seeds taken out ( keep the stalks on )

Tomato Sauce

1 tablespoon Olive Oil
Half small Onion
Small tin red Peppers
1 clove Garlic, chopped
1 tin of Tomatoes
Tomato puree
Salt and pepper
Pinch of sugar
1 teaspoon fresh Oregano
1 Bay Leaf
1 teaspoon fresh Parsley

With a blender, blend the bread into breadcrumbs. Put some Olive oil in a pan and add the Mushrooms, Courgette, Onion, Chilis and Garlic, cook for a good 10 mins on high, stirring continuously. Add the breadcrumbs and cook for 2 mins stirring all the while. Take off the heat and add the chopped fresh Oregano.
Lightly grease a baking dish and set out the Peppers. With a teaspoon spoon the breadcrumb mixture into the Peppers pressing down gently. Cook in a pre-heated oven 200degrees for 40 mins. If you are using "cheese" place the grated cheese on top of each Pepper, as much as you want and finish off in the oven for another 10 mins. Keep an eye on them so as they don’t burn.
To make the sauce, heat a little Olive oil in a pan and add the Peppers, Onion, Garlic and Bay Leaf. Cook for 5 mins. Add the Tomatoes and puree, pinch of sugar, salt and pepper to taste. Simmer over a medium heat for 10 mins. Leave to cool remove the Bay Leaf and mix with a blender.
Just before the Peppers are ready, heat up the sauce and add the Oregano and Parsley.
Serve and enjoy.

Crispy Tofu

Serves 4
This is delicious with a crisp green salad, in wholemeal pitta or just as a tasty snacking item.

100g/3½oz tofu, cut into cubes
50g/1¾oz plain flour
½ tsp cayenne pepper
½ tsp turmeric
½ tsp ground coriander
½ tsp ground ginger
½ tsp curry powder
A little oil for frying

Combine the flour with all the spices and toss in the cubed tofu. Make sure each chunk is well coated. Heat the oil and fry tofu chunks on each side for 3-5 mins in total.

Vegan Mousakka

Serves 6
Delicious vegan version of this ever popular Greek dish. Delicious served with a crisp green salad and a few black Olives! The tomato sauce makes enough for two dishes, I usually freeze the other half.

For the Bechemal Sauce:
1 Tbsp Corn Starch
25g Vegan Margarine (or olive oil - I've been told it works just as well)
1 Litre Soya Milk
Quarter of an onion
Quarter of a carrot
Bunch Fresh Thyme
4 Black Peppercorns
Fresh Grated Nutmeg
For Tomato Sauce
1 tsp Olive Oil
1 Large Onion, diced
2 Cloves of Garlic, crushed
1 Large Carrot, scraped and diced
1 Celery stick, diced
2 x 400g Canned Tomatoes
5 fl oz Red Wine or Vegetable Stock
1 bay Leak
Tbsp Fresh Basil, diced
1 tsp Dried Oregano
Freshly Ground Black Pepper
2 tbsp Olive Oil
2 Eggplant
2 Zucchini
4 Slices Nutty Wholemeal Bread

Wash and thinly slice the eggplant and zucchini. Sprinkle 2 tbsp olive oil over 2 baking sheets. Place eggplant and zuchini on baking sheets, turning them over so as they are covered in the oil on each side. Bake in a hot oven for 20 mins turning once. Set aside to cool.
In a pan add 1 tsp olive oil and fry the carrot, celery and onion for 10 mins stirring regularly.
Add the garlic, tomatoes, red wine (or stock), Basil, Oregano and Bay Leaf and cook on a gentle heat for 20 mins. Take out the Bay Leaf and whizz with a hand mixer. Set aside half of the amount for another time, you only half for this recipe.
In an oblong baking dish place a layer of eggplant, then a layer of sauce, then a layer of half eggplant and half zucchini. Cover this in another layer of sauce then finish off with the remaining zuchini.
Now to make the bechamel sauce.
Place the corn starch in a bowl and with a little milk taken from the litre mix into a paste. Heat the remaining milk in a pan stirring regularly so as it doesn't burn. Just before boiling point pour into the bowl with the corn starch mixture in and KEEP STIRRING.
Place all of that back into the milk pan and stir constantly for 2 mins. Lower the heat. Add the onion quarter, carrot quarter, bay leaf, peppercrons, cloves, thyme (if you have a piece of muslin use that - I don't and it makes no difference).
Keep sirring on a low heat for 5 mins. Strain through a sieve, grate in some nutmeg and pour over the mousakka.
Whiz up the bread to make breadcrumbs and sprinkle on the top of everything. You might like to dot the breadcrumbs with some vegan margarine.
Cook in an oven set to 200 degrees for 10 mins then cover the top with some aluminium foil.
Cook for another 25 mins.
Serve with a crisp green salad.