Try out these easy to follow vegan recipes. Remember that the flavor resides in the variety.

Vegan Wholemeal Spaghetti

Serves: 2

Ingredients

  • Tiny chopped tomatoes
  • 1 large onion, chopped finely
  • Tomato puree
  • 1 clove of garlic, peeled and crushed (optional)
  • 4 oz. (100g) mushrooms, sliced
  • 1 eating apple, cored and grated (don’t grate until just before use)
  • 2 oz. (50g) hard Vegan ‘cheese’, grated
  • 8 oz. (200g) wholemeal spaghetti

Procedure

  1. Preheat oven to GM 4 / 350 °F / 180 °C.
  2. Fry onion and garlic for 5 minutes in 2 teaspoons of olive oil.
  3. Add mushrooms, cover and cook for 5 mins. Stir in the apple.
  4. Add tomatoes and 1 tsp sage, 2 tbsp tomato puree.
  5. Cover and simmer gently for 10 mins until the sauce is fairly thick.
  6. Meanwhile, cook spaghetti for 5 – 7 minutes until just tender.
  7. Drain it and add to the sauce.
  8. Turn the mixture into a casserole dish.
  9. Sprinkle grated cheese on top and bake in oven for around 25 minutes.

Enjoy.

Raspberry and Avocado Vinaigrette

An excellent starter, don´t miss it.

Serves: 4

Ingredients

  • 1 tsp white wine vinegar
  • 1 avocado
  • 300g tin of raspberries in juice
  • 3 tsp brown sugar

Procedure

  1. Drain the raspberries, reserving 3 tbsp of the juice.
  2. Add the sugar to the raspberries and reserved juice and whizz in a blender.
  3. Push the mixture through a sieve to get rid of the pips.
  4. Put into a small saucepan, bring to the boil and boil for 1 minute.
  5. Leave to cool.
  6. Just before serving, peel the avocado, remove the stone and cut into slices.
  7. Mix the cider vinegar into the raspberry mixture and spoon onto plates.
  8. Arrange slices of the avocado in a fan on the vinaigrette and serve.

Chick-Pea Stew

Serves: 2

Ingredients

  • 6 tbsp. tomato purée
  • 2 tbsp. ground cinnamon
  • 2 tbsp. cumin
  • 2 tbsp. coriander
  • 8 oz. (200g) chick-peas, cooked (or 2 tins of pre-cooked chick-peas)
  • 8 oz. (200g) courgettes
  • 8 oz. (200g) carrots
  • 3 onions
  • 4 oz. (100g) sweetcorn
  • Olive Oil

Procedure

  1. Heat 2 tbsp. olive oil and fry chopped onion and carrots for 5-10 minutes.
  2. Stir in 2 tbsp. each of ground cinnamon, cumin and coriander.
  3. Cook for 2-3 minutes. Stir in sweetcorn, courgettes, chick-peas, 1.5 pints of water, tomato purée.
  4. Simmer for 25-30 minutes.
  5. Serve with rice or with cous-cous (which can be steamed over the stew as it cooks).

Carrot and Orange Soup

Feel the sophisticated taste of the orange in this sublime carrot soup!!!

Serves: 3

Ingredients

  • 600g/1lb carrots, sliced
  • 25g/1oz vegan marg
  • 1 stick celery, chopped
  • 1 onion, chopped
  • juice of 4 oranges
  • grated rind of 1 orange
  • 1 clove garlic, chopped
  • 800ml/1½ pints water
  • pinch of sugar
  • salt and pepper

Procedure

  1. Melt the marg in a pan, add the carrots, onion, celery and garlic and cook gently for 10 mins.
  2. Add the sugar, water and season to taste. Bring to the boil.
  3. Cover and simmer for 1 hour or until the carrots are tender. Cool slightly.
  4. Whizz in a food processor until smooth.
  5. Add the juice, decorate with the orange rind and serve.

Vegetable Curry

Great curry, try it with rice and your favorite chutney.

Serves: 2

Ingredients

  • 1 large onion
  • 1 small tin (300ml) of processed peas
  • 3 medium size potatoes, cut into chunks
  • 1 carrot, peeled and sliced
  • Half a cauliflower, washed and cut into florets
  • Aubergine or Green pepper (optional)
  • 2 bay leaves
  • 1 tbsp. curry powder
  • 2 tbsp. tomato purée

Procedure

  1. Heat 3 fl. oz oil in a heavy saucepan and fry the onion for a few minutes.
  2. Add the potatoes, carrots and cauliflowers and fry for 10 minutes.
  3. Add the pepper or aubergine, if using.
    Add curry powder and some salt. Cook for 5 to 10 minutes.
  4. Add the tinned peas, including the juice and add the bay leaves and tomato purée.
  5. Cover with water, boil and simmer for up to 30 minutes.

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