Best Vegan Recipes

Ingredients:

•  ¼ cup unsalted roasted peanuts or 3 tablespoons creamy peanut butter 
• 2 tablespoons canola oil 1 yellow onion, finely chopped 
• 1 teaspoon ground coriander 
• 1 teaspoon ground turmeric
•  1 large tomato finely chopped
•  Kosher salt 
• Two 15.5-ounce cans black-eyed peas , drained and rinsed
•  ½ cup water 

Method:

 If using whole peanuts, place them in a food processor and pulse until finely ground, almost like sand. Set the peanuts aside.

 Warm the oil in a medium saucepan set over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the coriander and turmeric and cook, stirring, until fragrant, about 30 seconds. Add the tomato and a large pinch of salt and cook, stirring occasionally, until the liquid from the tomato has evaporated and the mixture is quite dry, about 5 minutes. Add the peas, peanuts (or peanut butter, if using), and water, increase the heat to high, and bring the mixture to a boil. Reduce the heat to low and simmer just until the peas have absorbed some of the wonderful flavor, about 5 minutes. Season the peas to taste with salt and serve immediately, while hot. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat).

Ingredients:

• 100 g unsalted pecans
• 100 g unsalted hazelnuts
• 20 g mixed seeds , such as linseeds, chia
• 180 g Medjool dates
• 100 g mixed dried berries , such as blueberries, cranberries, sour cherries
• 200 g porridge oats
• 2 tablespoons oil , (I like walnut oil)
• 1-2 tablespoons maple syrup

Method:

Place 100g each of unsalted pecans and unsalted hazelnuts, 20g of mixed seeds, 180g of Medjool dates (destone first) and 100g of mixed dried berries in a food processor and briefly blitz until they’re all nicely chopped together.

Add 200g of porridge oats, 2 tablespoons of oil and 1–2 tablespoons of maple syrup and pulse until combined, but still with a bit of texture.

I like to go straight into portion-control mode (my nutrition team will be really proud of me!), and use a 5cm pastry cutter to portion up the 24 flapjacks there and then. For me, the easiest way to do it without getting the scales out is to scrunch and squash the mixture into a rough 75cm sausage, simply cut it in half and into quarters, then divide each piece into 6.

One by one, pat and push the portions really firmly into the cutter, pushing down in the centre and squashing the mixture up the sides with your fingers. As you push it down, remove the cutter to give you a nice round flapjack snack.

Place the snacks in an airtight container, where they’ll keep happily for up to 2 weeks. Bag up and freeze any you don’t need for a later date. If any get bashed or break up, use them as a great breakfast sprinkle.

Ingredients: 

•  100 g fine rice noodles 
•  1 x 227 g tin of pineapple chunks in juice 
•  2 heaped teaspoons cornflour 
•  1 tablespoon cider vinegar
•  2 teaspoons low-salt soy sauce 
•  2 teaspoons sesame seeds 
•  30 g cashew nuts
•  4 spring onions 
•  2 cloves of garlic 
•  2 cm piece of ginger 
•  1 fresh red chilli 
•  200 g sugarsnap peas
•  groundnut oil 
•  200 g sprouts , such as alfalfa sprouts,
•  chickpea sprouts, beansprouts
•  1 lime 

 Method: 

 In a bowl, cover 100g of fine rice noodles with boiling kettle water to rehydrate them. 

To make a sauce, drain the juice from 1 x 227g tin of pineapple chunks into a separate bowl, mix with 2 heaped teaspoons of cornflour, 1 tablespoon of cider vinegar, 2 teaspoons low-salt soy sauce and 4 tablespoons of water, then put aside. 

 Put a wok or large frying pan on a high heat and lightly toast 2 teaspoons of sesame seeds while it heats up, then tip into a little bowl.

Place the pineapple chunks in the dry pan, then roughly chop 30g of cashew nuts and add 1 minute later. 

 Trim 4 spring onions, slice into 2cm chunks and add to the pan. Let it all char and get attitude while you peel 2 cloves of garlic and a 2cm piece of ginger, finely slice them with 1 fresh red chilli (deseed if you like), and finely slice 200g of sugar snaps at an angle lengthways. 

 Add 1 tablespoon of groundnut oil to the pan, then add the garlic, ginger and chilli. Toss for 30 seconds, then toss in the sugar snaps and the more robust sprouts (200g total) for 1 minute, followed by the sauce. Bring it to the boil for a minute or two to thicken, then taste and season to perfection. 

Serve the stir-fry on top of the drained noodles. Quickly return the empty pan to the heat, pour in a good splash of boiling kettle water, use a wooden spoon to really scrape up all that delicious sticky goodness from the bottom, stirring for 1 minute until slightly thickened, then drizzle over the stir-fry. 

Sprinkle over any delicate sprouts, such as alfalfa, along with the toasted sesame seeds, and serve with lime wedges, for squeezing over.

Ingredients

• 2 medium sweet potatoes , (600g)
• olive oil
• 2 cloves of garlic
• ½ a teaspoon of sweet smoked paprika
• ½ a teaspoon of ground cumin
• 1 x 400 g tin of black beans
• 150 g long grain rice
• 200 g spinach
• 6 spring onions
• 100 g sliced pickled jalapeños
• ½ a bunch of fresh coriander , (15g)
• 4 wholemeal tortillas
• 4 tablespoons diary-free yoghurt
• 1-2 limes

Method:

Preheat the oven to 180°C/350°F/gas 4.

Cut 600g of sweet potatoes into rough 3cm chunks, then toss in a roasting tin with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Roast for 40 minutes, or until soft, golden and gnarly.

Place a small pan on a medium heat with 1 teaspoon of olive oil.

Peel and finely slice 2 cloves of garlic, then add to the pan along with ½ a teaspoon each of sweet smoked paprika and ground cumin. Fry for 1 to 2 minutes, then tip in 1 x 400g tin of black beans (juice and all), plus 1 tin’s worth of water and simmer for 5 minutes.

Season to taste, then remove from the heat and blitz with a hand blender until smooth. Return to a low heat and leave to tick away.

Meanwhile, cook 150g of long grain rice in a pan of boiling salted water according to the packet instructions, then drain.

Place 200g of spinach in a colander above the rice and leave to wilt for a few minutes, then squeeze out any excess water.

For the salsa, trim and finely slice 6 spring onions, then place in a bowl with the 100g of sliced pickled jalapeños and a splash of pickling juice. Pick in the leaves from ½ a bunch of fresh coriander (15g) and give everything a good mix.

To assemble the burritos, load up the tortillas with the sweet potatoes, rice and spinach, wrap up, then slice in half. Pour the black bean sauce between 4 plates, and arrange the burritos on top. Serve each topped with some jalapeño salsa and 1 tablespoon of dairy-free yoghurt. Cut 1 to 2 limes into wedges for squeezing over.

Tips

HEALTH & NUTRITION

Black beans are high in protein, making this a nutritious meat-free option.

Ingredients

• 2 sweet potatoes
• 300 g butternut squash or pumpkin
• 2 carrots
• 150 g frozen sweetcorn
• 1 tablespoon coriander seeds
• ½ tablespoon dried oregano
• olive oil
• 2 onions
• 2 cloves of garlic
• 1 fresh red chilli
• 1 green pepper
• 2 sticks of celery
• 2 x 400 g tins of black beans
• 1 x 400 g tin of quality plum tomatoes
• 1 bunch of fresh mint , (30g)
• 8 spring onions
• 4 limes
• 1-2 teaspoons chipotle Tabasco sauce
• 300 g brown rice

Method:

Preheat the oven to 200°C/400°F/gas 6.

Scrub 2 sweet potatoes and chop into 2.5cm cubes. Peel 300g of butternut squash or pumpkin and 2 carrots, then cut into wedges. Toss in a large roasting tray with 150g of sweetcorn.

Bash up 1 tablespoons of coriander seeds in a pestle and mortar with ½ a tablespoon of dried oregano and a good pinch of sea salt and black pepper, then sprinkle over the veg. Drizzle with 1 tablespoon of olive oil, give everything a good toss, then roast for 35 minutes, or until golden and soft, shaking the tray halfway through.

Meanwhile, peel and finely chop 2 onions and 2 cloves of garlic, then finely chop 1 fresh red chilli. Deseed 1 green pepper and finely chop, along with 2 sticks of celery.

Drizzle 2 tablespoons of olive oil into a large pan over a medium-low heat. Add the garlic, onion, chilli, pepper and celery, and cook for 10 minutes, or until softened but not coloured.

Tip 2 x 400g tins of black beans into the pan (juices and all), then scrunch in 1 x 400g tin of plum tomatoes through clean hands. Season and bring to the boil, then reduce the heat to low and leave to tick away for 30 minutes, or until thickened.

For the salsa, pick and chop the leaves from 1 bunch of fresh mint (30g), then trim and chop 8 spring onions. Place in a bowl, halve 4 limes and squeeze over the juice, then add a few splashes of chipotle Tabasco and stir together.

Cook 300g of brown rice according to the packet instructions, then drain and set aside.

When the veg is starting to turn golden, remove from the oven. Push the contents to the sides of the tray, leaving a space in the middle. Ladle the beans into the tray and return to the oven for a further 20 minutes, or until sticky and golden.

Stir the roasted veggies into the beans and serve with the rice and salsa on the side.

Ingredients:

• 1 x 700 g jar of chickpeas
• ½ a clove of garlic
• ground cumin
• extra virgin olive oil
• 2 tablespoons tahini
• 1 lemon

Method:

Tip 1 x 700g jar of chickpeas (juices and all) into a blender.

Peel and add ½ a clove of garlic, along with a good pinch of sea salt, black pepper and ground cumin.

Drizzle in 4 tablespoons of extra virgin olive oil and 2 tablespoons of tahini.

Finely grate in the zest of ½ a lemon zest and squeeze in all the juice, then whiz until super-smooth and silky.

Taste and adjust the seasoning, if needed, then decant back into the original jar for storing in the fridge. To serve, I like to make a well in the middle, kiss it with a little bit of extra virgin olive oil and a pinch of ground cumin.

Tips:

HELPFUL HACK

Houmous is delicious served with crunchy veggies for dunking, such as celery, fennel, carrots, radishes and cucumber. To keep them crisp, crunchy and stop them from drying out, fill a bowl with lightly salted ice-cold water, add a good splash of vinegar, then submerge your prepped crunchy veggies. Pop in the fridge until needed – they will keep in perfect condition for 3 to 4 days. Not only that, they’ll also take on a lovely light pickled flavour.

EASY SWAPS

Think of this recipe as a principle – you can also make houmous with butter beans, black beans, cannellini beans, or even edamame beans. Delicious!

FLAVOUR BOOST

You can take your houmous in lots of different directions, depending on what you fancy. Try whizzing jarred peppers or roasted veg, such as squash or beetroot into the mix, or a handful of soft fresh herbs. You can also play around with the texture by leaving it quite chunky, stirring through some whole chickpeas or topping with spiced crispy chickpeas.

EASY SWAPS

If you don’t have tahini at home, you can make this recipe with unsweetened peanut butter – it’s not classic, but a great little cheat to have up your sleeve.

Ingredients:

• ½ a bunch of fresh coriander , (15g)
• 400 g chopped mixed onion, carrot and celery
• olive oil
• 1 small cauliflower , (600g)
• 2 teaspoons smoked paprika
• 2 heaped teaspoons madras curry paste
• 2 x 400 g tin of green lentils
• 2 x 400 g tin of blackeye beans
• 3 tablespoons mango chutney , plus extra to serve

Method:

Preheat the oven to 200°C/400ºF/gas 6.

Pick the leaves from ½ a bunch of fresh coriander (15g) and reserve for later, then finely chop the stalks.

Put a large, shallow non-stick casserole pan on a medium heat with 1 tablespoon of olive oil. Add 400g of chopped mixed onion, carrot and celery with the coriander stalks and cook for 10 minutes, stirring regularly, or until softened.

Click off and discard the tatty outer leaves from 1 small cauliflower (600g), then, keeping it whole, use a sharp knife to carefully slice a cross deep into the stalk for even cooking.

Rub the cauli all over with 2 teaspoons of smoked paprika and 2 heaped tablespoons of madras curry paste, then place it in the pan with the veg. Add a good splash of water, then transfer to the oven for 30 minutes.

Remove from the oven and stir in 2 x 400g tins of green lentils and 1 x tin of blackeye beans (juices and all) with 1½ tins of water and 3 tablespoons of mango chutney, then return to the oven for 30 minutes.

Remove the cauliflower to a plate, gently mash half of the beans and lentils to thicken slightly and season to perfection, tasting and tweaking.

Sit the cauliflower back in the middle of the pan and slice into 6 wedges. Sprinkle over the coriander leaves and serve with extra mango chutney and yoghurt (if using). Delicious drizzled with a temper (see tips) and served with warmed flatbreads.

Tips

FLAVOUR BOOST

To make a flavoured oil, known as a temper, peel 8 cloves of garlic and finely slice with 2 fresh red chillies. Heat 2 tablespoons of oil in a pan and fry 3 teaspoons of black mustard seeds, 1 heaped teaspoon of cumin seeds and a handful of fresh curry leaves until crisp and lightly golden. Drizzle over your daal before serving.

VEG BOOST

For extra green goodness, try adding a good few handfuls of fresh or frozen spinach towards the end of cooking.

EASY SWAPS

I’ve used madras paste here for a robust chilli kick, but any curry paste will work – try korma or tikka for a milder version.

Ingredients:

• 3 tbsp olive oil
• 2 sweet potatoes, peeled and cut into medium chunks
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 garlic cloves, crushed
• 1-2 tsp chilli powder (depending on how hot you like it)
• 1 tsp dried oregano
• 1 tbsp tomato purée
• 1 red pepper, cut into chunks
• 2 x 400g cans chopped tomatoes
• 400g can black beans, drained
• 400g can kidney beans, drained
• lime wedges, guacamole, rice and coriander to serve

   Method:

Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.

Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.

Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months.

To make in a slow cooker

Heat the oil in a large frying pan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic, tip in the sweet potato chunks and cook for 1 min more. Add all the dried spices, oregano and tomato purée, cook for 1 min, then tip into a slow cooker.

Add the red pepper and chopped tomatoes. Give everything a good stir then cook on low for 5 hrs. Stir in the beans and cook for another 30 mins to 1 hr. Season to taste and serve with lime wedges, guacamole, rice and coriander.

Ingredients:

• 240g self-raising flour
• 140g golden caster sugar
• 1 tsp bicarbonate of soda
• 240g egg-free mayonnaise
• 2 large or 3 small ripe bananas , mashed
• 1 tsp vanilla extract
• 25g vegan dark chocolate chip

For the icing:

• 80g vegan margarine
• 250g icing sugar
• 25ml vegan milk (we used almond milk)
• 2 tbsp smooth peanut butter

Method:

Heat oven to 170C/150C fan/gas 3½. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, ½ tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.

When the cupcakes come out of the oven, sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch them.

For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.

Ingredients:

• 6 large sweet potatoes (about 1.5kg/3lb 5oz)
• 2 tsp oil , plus extra for the trays
• 2 red onions , finely chopped
• 2 red chillies , finely chopped (deseeded if you like)
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 340g can sweetcorn , drained
• small bunch coriander , chopped
• 200g polenta
• buns , salsa, onion and salad leaves, to serve

Method:

Heat oven to 200C/180C fan/gas 6. Pierce the potato skins and place on a baking tray. Bake for 45 mins until really soft. Remove from the oven and leave to cool. Meanwhile, heat the oil in a small pan, add the onions and chillies, and cook for 8-10 mins until soft. Leave to cool.

Peel the potatoes and add the flesh to a bowl with the chilli onions. Mash together with the spices until smooth. Using your hands, mix in the sweetcorn, coriander, half the polenta and some seasoning. Shape the mixture into 10 burgers; it will be quite soft. Carefully dip each one into the remaining polenta; dust off any excess. Place burgers on oiled baking trays and chill for at least 30 mins. You can wrap and freeze the burgers at this stage.

Light the barbecue. When the flames have died down, place a large, well-oiled non-stick frying pan or sturdy baking tray on top of the bars. Cook the burgers in the pan or on the tray for 10 mins each side until nicely browned. Alternatively, heat oven to 220C/200C fan/gas 7 and cook on oiled baking trays for 15 mins. Serve in buns with a dollop of salsa, some onion and salad leaves.

Ingredients:

• 3 large black bananas
• 75ml vegetable oil or sunflower oil, plus extra for the tin
• 100g brown sugar
• 225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
• 3 heaped tsp baking powder
• 3 tsp cinnamon or mixed spice
• 50g dried fruit or nuts (optional)

Method:

Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.

Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.

Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.

Bake for another 20 minutes, or until a skewer comes out clean.

Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.

Ingredients:

• 100ml vegetable oil, plus extra for the tin
• 275g self-raising flour
• 200g golden caster sugar
• 1 tsp baking powder
• 1 lemon, zested, 1/2 juiced
• For the icing
• 150g icing sugar
• ½ lemon, juiced

Method:

Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.

Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.

For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

Ingredients:

• 1 large ripe banana (around 150g)
• 2 tbsp golden caster sugar
• ¼ tsp fine salt
• 2 tbsp vegetable oil , plus extra for cooking
• 120g self-raising flour
• ½ tsp baking powder
• 150ml oat, almond milk or soya milk
• syrup , sliced banana and berries, to serve (optional)

Method:

Mash the banana in a mixing bowl. Stir in the sugar, salt and oil. Add the flour and baking powder and mix thoroughly. Make a well in the centre and gradually whisk in the milk. The batter should be a thick, droppable consistency.

Heat a little oil in a frying pan over a medium heat. Add 2 tbsp of the batter to make American-style pancakes. You will be able to make about 4-5 at a time. Fry on each side for 2-3 mins until golden. Serve with syrup, sliced banana and berries, if you like.::

Ingredients:

• For the cake
• a little dairy-free sunflower spread, for greasing
• 1 large ripe avocado (about 150g)
• 300g light muscovado sugar
• 350g gluten-free plain flour
• 50g good-quality cocoa powder
• 1 tsp bicarbonate of soda
• 2 tsp gluten-free baking powder
• 400ml unsweetened soya milk
• 150ml vegetable oil
• 2 tsp vanilla extract

For the frosting

• 85g ripe avocado flesh, mashed
• 85g dairy-free sunflower spread
• 200g dairy-free chocolate, 70% cocoa, broken into chunks
• 25g cocoa powder
• 125ml unsweetened soya milk
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• gluten-free and vegan sprinkles, to decorate

Instructions:

Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.

Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.

Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.

Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.

Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.

While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside. Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.

Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.

Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

Ingredients:

• 2 cups all-purpose flour
• ½ cup white sugar
• ¼ cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 (15 ounce) can pumpkin puree
• 3 ½ tablespoons canola oil
• 1 tablespoon vanilla extract

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.

Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Add pumpkin puree, canola oil, and vanilla extract to the flour mixture and stir until a thick batter forms. Pour batter into the prepared baking pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.

Remove from the oven and cool completely before cutting into 1 1/2-inch squares.

Tips

Can be made into muffins with the addition of a 1/4 cup water, although cook time will change.

Ingredients:

• 2 kiwi
• 1 mango
• 150g pineapple
• 100g grapes
• 400g mixed berries , we used strawberries, raspberries and blackberries
• 1 large orange
• 2 tsp honey (optional)

Method:

Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.

Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.

Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you’ll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.

Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they’re large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.

Ingredients:

• 2 tablespoons hummus, original or roasted red pepper flavor
• 1 tablespoon lemon juice
• 1 tablespoon chopped roasted red pepper
• 2 cups mixed salad greens
• ½ cup cooked quinoa
• ½ cup chickpeas, rinsed
• 1 tablespoon unsalted sunflower seeds
• 1 tablespoon chopped fresh parsley
• Pinch of salt
• Pinch of ground pepper

Directions:

Stir hummus, lemon juice and red peppers in a small dish. Thin with water to desired consistency for dressing.

Arrange greens, quinoa and chickpeas in a large bowl. Top with sunflower seeds, parsley, salt and pepper. Serve with the dressing.

Article from: https://www.eatingwell.com/recipe/259996/quinoa-chickpea-salad-with-roasted-red-pepper-hummus-dressing/

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped carrots
• 1 cup sliced fennel, fronds reserved for garnish
• ½ cup chopped onion
• 2 teaspoons minced garlic
• ½ teaspoon ground coriander
• ½ teaspoon salt
• 6 cups low-sodium vegetable broth
• 1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano
• 1 small head green cabbage (1 1/2 lbs.), chopped
• 1 (15 ounce) can unsalted cannellini beans, rinsed
• 2 teaspoons sugar
• 1 teaspoon chopped fresh oregano
• Lemon zest for garnish

Directions:

Heat oil in a large heavy pot over medium-high heat. Add carrots, fennel and onion; cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, coriander and salt; cook, stirring constantly, until fragrant, about 1 minute. Add broth and tomatoes; bring to a boil. Add cabbage; reduce heat to medium. Cook, stirring occasionally, until the cabbage is tender, 20 to 25 minutes.

Stir in beans, sugar and oregano; cook until the beans are heated through, about 3 minutes. Sprinkle with lemon zest and reserved fennel fronds, if desired; serve immediately.

Article from: https://www.eatingwell.com/recipe/277960/vegan-cabbage-soup/

Ingredients:

• 1 cup roasted root vegetables (see associated recipe)
• ½ cup cooked or canned black beans, rinsed
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon ground coriander
• ¼ teaspoon kosher salt
• ¼ teaspoon ground pepper
• 4 corn tortillas, lightly toasted or warmed
• ½ avocado, cut into 8 slices
• 1 lime, cut into wedges
• Chopped fresh cilantro & salsa for garnis

Directions:

Combine roasted root vegetables, beans, oil, cumin, chili powder, coriander, salt and pepper in a saucepan. Cover and cook over medium-low heat until heated through, 6 to 8 minutes.

Divide the mixture among the tortillas. Top with avocado. Serve with lime wedges. Garnish with cilantro and/or salsa, if desired.

Article from: https://www.eatingwell.com/recipe/257722/roasted-vegetable-black-bean-tacos/

Ingredients:

• 1 tbsp rapeseed oil
• 1 onion , sliced
• 2 garlic cloves , chopped
• 1 green pepper , chopped
• ½-1 tsp smoked paprika
• ½-1 tsp chilli powder
• 2 tsp cumin
• 2 tsp coriander
• 400g can chopped tomatoes
• ½ tsp dried oregano
• 2 tsp vegetable bouillon powder (check the label if you’re vegan)
• 80g quinoa , rinsed under cold water
• 400g can black beans , drained and rinsed
• generous handful of coriander , chopped
• 2 tbsp bio yogurt or coconut yogurt (optional)
• 1 small avocado , stoned, peeled and sliced

Method:

Heat the oil in a non-stick frying pan and fry the onion and garlic for 8 mins. Add the pepper and spices to taste and fry for 1 min more.

Tip in the tomatoes and a can of water, stir in the oregano, bouillon and quinoa, bring to the boil, then cover and simmer for 20 mins.

Stir in the black beans and cook, uncovered, for 5 mins more. Add most of the coriander, then serve topped with the yogurt (if using), the remaining coriander and the avocado slices.

Article from: https://www.bbcgoodfood.com/recipes/quinoa-chilli-avocado-coriander

Ingredients:

• 1 tbsp rapeseed oil
• 2 sweet potatoes , peeled and cut into 1 in cubes
• 1 onion , chopped
• 2 fat garlic cloves crushed
• 1 red chilli , seeds removed if you don't like it too hot, and finely chopped
• small bunch coriander , stalks finely chopped, leaves roughly chopped (keep them separate)
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp chipotle paste (ensure you use a gluten-free variety)
• 1 heaped tsp vegan-friendly yeast extract
• 2 x 400g cans chopped tomato
• 400g can black bean
• 140g quinoa , cooked according to pack instructions, or 250g pack ready-cooked quinoa (we used Merchant Gourmet red and white quinoa)
• zest and juice 1 lime
• 1 tbsp pumpkin seed
• 1 ripe avocado , peeled and cubed

Method:

Heat oven to 180C/160C fan/gas 4. Toss the potatoes with half the oil and some seasoning on a baking tray. Bake for 30 mins, tossing halfway through cooking, until tender. Meanwhile, heat the remaining oil in a pan, add the onion and cook for 5 mins until soft, then add the garlic, chilli and coriander stalks. Cook everything for a further 2-3 mins, stirring to prevent the garlic from burning. Sprinkle in the spices, stirring for 1 min more, until aromatic. Stir in the chipotle paste, yeast extract, tomatoes and half a can of water, swirling it around the tin to wash out all the bits of tomato. Simmer the sauce, uncovered, while the sweet potato is cooking, adding a splash more water if it looks too dry.

Add the sweet potato, black beans and seasoning to the chilli. Bubble for 5 mins, then taste and adjust the seasoning with a squeeze of lime and a sprinkle of sugar if it needs it. Meanwhile, stir the lime zest, a squeeze of lime juice, the coriander leaves and the pumpkin seeds into the quinoa. Toss the avocado in the remaining lime juice as soon as you’ve cut it – this will prevent it turning brown. To serve, divide the quinoa between plates or bowls, top with the chilli and a pile of avocado.

Article from: https://www.bbcgoodfood.com/recipes/sweet-potato-black-bean-chilli-zesty-quinoa

Ingredients:

• 100g (3 1/2oz) self-raising flour
• 50g (2oz) caster sugar
• ½ tsp baking powder
• 100ml (3 1/2fl oz) soya milk
• 2 tbsp sunflower oil
• 1/2 tsp lemon juice
• 1½ tsp vanilla extract
• For the icing
• 200g icing sugar
• 4 tbsp soya milk
• 2 tsp vanilla extract
• drop of food colouring
• sprinkles, for decoration

Method:

Preheat the oven to gas 4, 180°C, fan 160°C.

Place cupcake cases into the hollows of a 12-cup bun tin. Measure out the flour, sugar and baking powder into a bowl.

In a separate bowl, measure out the soya milk and the oil, then stir in the lemon juice and vanilla extract. Tip the soya milk mix into the dry ingredients and whisk quickly until everything is combined. Quickly distribute the mixture evenly across the cake cases. Bake for 25 minutes until slightly browned. (An inserted skewer should come out clean.) Cool on a wire rack.

Article from: https://www.taste.com.au/recipes/dairy-free-strawberry-vanilla-cupcakes/207ab79d-437d-44cd-b37b-f23315c198b9

Ingredients:

• 100g (3 1/2oz) plain flour
• 75g (3oz) ground almonds
• 25g (1oz) caster sugar
• 1 tsp ground cinnamon
• 1 tsp bicarbonate of soda
• ½ tsp baking powder
• 75g (3oz) fresh or tinned pineapple
• 25g (1oz) chopped walnuts
• 25g sunflower seeds
• 1 large carrot
• 100ml (3 1/2fl oz) apple juice
• 1 tbsp sunflower oil

Method:

Preheat the oven to gas 4, 180°C, fan 160°C. Place 10 muffin cases into a 12-cup muffin tin. Place the flour, ground almonds, sugar, cinnamon, bicarbonate of soda and baking powder in a bowl.

Finely chop the pineapple. Put the pieces in a sieve and drain off excess liquid. Add to the bowl. Chop up the walnut pieces and add to the bowl. Add the sunflower seeds.

Now grate the carrot and mix in, then add the apple juice and oil. Briskly stir everything together, then spoon the mixture equally between the muffin cases. Bake for 25 minutes until risen and well browned. Leave to cool in the tin. Serve spread with dairy-free margarine.

Article from: https://realfood.tesco.com/recipes/dairy-and-egg-free-carrot-and-pineapple-muffins.html

Ingredients:

• olive oil
• 1 tsp black mustard seeds
• 1 white onion, finely chopped
• ½ tsp garlic paste
• ½ tsp ginger paste
• 2 red chillies, finely chopped
• 1 tsp baharat
• ½ tsp ground turmeric
• 1 tomato, diced
• 200g red lentils
• 400ml tin coconut milk
• 1 tsp salt
• Juice of 1 lemon
• Crispy fried onions, to serve (optional)

Method:

Coat the base of a medium-large pan with a thin layer of oil, add the mustard seeds and fry over a medium-high heat for 2 mins until they start to pop.

Add in the onion, garlic, chillies, baharat and turmeric, and sauté until the onions begin to turn light brown. Add in the tomatoes and sauté until they soften.

Add in the lentils, coconut milk, 1 ltr water and the salt, and simmer over a medium heat for 30 mins until thickened and the lentils are cooked. Add in the lemon juice and simmer for a further 5 mins.

To serve, either purée the soup or leave it as it is for more texture. You can also serve with crispy fried onions on top, if you like.

Article from: https://realfood.tesco.com/recipes/dhal-soup.html

Ingredients:

• 350g frozen butternut squash chunks
• 300g frozen Chantenay carrots
• 2 tbsp olive oil, plus a drizzle to serve (optional)
• 4 tbsp pumpkin seeds
• 300g arborio rice
• 2 salt-free vegetable stock cubes*, made up to 1.2ltrs

Method:

1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the butternut squash and carrots with 1 tbsp olive oil (1 tbsp for nutrition) on a large baking tray and roast in the oven for 20 mins, tossing occasionally, until cooked throughout.

2. Put the pumpkin seeds in a large frying pan over a medium-high heat and cook for 3-5 mins, tossing frequently, until they start to pop. Set aside in a bowl.

3. Heat the remaining 1 tbsp olive oil (1 tbsp for nutrition) in the frying pan, add the rice and toast for 2 mins until it starts to sizzle. Stirring continuously, add the stock, a little at a time, allowing it to be fully absorbed between each addition until the rice has puffed up, is coated in a glossy sauce and has a slight bite in the middle – this should take around 20 mins. Season to taste.

4. Stir through the roasted squash and carrots and any cooking juices, allowing them to break up slightly in the risotto. Add a splash more boiling water if needed to achieve the desired consistency.

5. Serve topped with the toasted pumpkin seeds and a drizzle of olive oil, if you like.

Tip: *Try using a gluten-free or vegan stock cube.

Article from: https://realfood.tesco.com/recipes/autumn-risotto.html

Ingredients:

• 200g mixed dried fruit
• 50g candied peel
• 100g dried figs, chopped
• 100g pitted dates, chopped
• 50g glacè Morello cherries, halved
• 100ml brandy (or orange juice)
• 100g vegetable suet
• 75g soft brown sugar
• ½ orange, zested
• ½ lemon, zested
• 85g plain flour
• ½ tsp baking powder
• ½ tsp nutmeg
• ½ tsp ground ginger
• 1 tsp mixed spice
• 1 tsp cinnamon
• ½ tsp salt
• 1 apple, peeled and grated
• 40g breadcrumbs
• 1 tbsp black treacle

Method:

Grease a 1ltr pudding basin. Cut out a circle of baking paper and fit it into the base of the basin.

In a bowl, combine all the chopped dried fruit with the alcohol (or orange juice) and leave to soak for 2 hrs, stirring occasionally, to allow the fruit to soften.

In a large mixing bowl, cream together the suet with the sugar and orange and lemon zest, using a wooden spoon. Then sift in the flour, baking powder, spices and salt, and stir to combine. Add the grated apple, breadcrumbs, black treacle and the soaked fruit along with its soaking liquid. Mix well until combined.

Spoon the mixture into the pudding basin, pushing it down with the spoon and smoothing the top. Cover with a large piece of nonstick baking paper, folded to give a double thickness, then pleated in the middle (to allow the pudding to expand). Cover this with a piece of foil, tie string around the basin to keep paper and foil in place, then make a loop of string to use as a handle to lift the pudding out of the pan after cooking.

Put an upturned saucer or small plate in the bottom of a large saucepan. Carefully stand the pudding basin on the saucer, then pour boiling water into the pan so it comes about halfway up the basin. The water shouldn’t touch the foil or it may seep into the pudding. Bring to a boil, reduce to a gentle simmer, cover with a lid and cook for 4 hrs. Check occasionally to see if the water has boiled away and add more if necessary.

When the pudding is cooked, carefully lift it out of the pan and allow to cool for 15-20 mins. Turn out onto a serving plate and cut into slices to serve.

Tip: This pudding can be made up to a week in advance. Allow to cool completely, then remove the baking paper and foil. Re-cover with clean foil and store in a cool dry place until needed. Before serving, cover with paper and foil, then reheat as above in a pan of boiling water for 1 hr. 

Article from: https://realfood.tesco.com/recipes/vegan-christmas-pudding.html

Ingredients:

For the salad

• 2 tbsp olive oil
• 1 heaped tsp harissa spice mix
• 250g (8oz) forestiére mushrooms, wiped clean
• 40g (1 1/2oz) blanched almonds
• 3 slices day-old sourdough bread, torn into bite-sized pieces
• 100g (3 1/2oz) baby leaf rocket salad
• 150g cherry tomatoes, quartered
• 1/2 small red onion, thinly sliced

For the citrus dressing

• 2 tbsp extra virgin olive oil
• juice and finely grated zest of 1 small lemon
• ½ tsp cumin seeds

Method:

Preheat the oven to gas 5, 190°C, fan 170°C. Mix together half the olive oil with the harissa spice mix. Brush the mixture over the mushroom caps, place in a roasting tin, gill-side up, and roast for 20 minutes until tender.

Meanwhile, put the bread in a freezer bag with the remaining oil, twist the top and shake the bag to coat the bread in the oil. Tip the bread out onto a roasting tray and bake for 10–15 minutes, turning once, until crisp.

Put the almonds on a roasting tray and toast for 10–15 minutes until starting to turn golden. Mix together the ingredients for the dressing, season and leave to one side.

Place the salad leaves on a serving plate and top with the tomatoes, red onion and croutons. Spoon the dressing over the salad, toss to combine, then top with the mushrooms and toasted almonds.

Article from: https://realfood.tesco.com/recipes/marinated-mushroom-salad.html

Ingredients:

• 30g (1 1/4oz) dried porcini mushrooms
• 1 tbsp olive oil
• 2 leeks, chopped
• 250g chestnut mushrooms, sliced
• 275g (9oz) pearl barley, rinsed
• 200ml (7fl oz) dry white wine
• 900ml vegetable stock
• 2 tbsp fresh thyme leaves or 2 tsp dried thyme
• For the lemon chard
• 1 tbsp olive oil
• 200g (7oz) chard (preferably rainbow variety), stalks and leaves separated and sliced
• 1 lemon, juiced and zested

Method:

Soak the porcini mushrooms in 200ml (7fl oz) hot water for 20 minutes until tender. Strain reserving the soaking liquid, roughly chop the mushrooms and discard any grit left in the sieve.

Meanwhile, heat the oil in a large, heavy-based saucepan over a medium heat and sauté the leeks, covered, for 3 minutes until softened, stirring them occasionally. Add the soaked porcini and mushroomsand cook, stirring occasionally, for another 3 minutes. Stir in the barley until combined.

Pour the wine into the pan and allow it to bubble for 2–3 minutes until almost absorbed and there is no smell of alcohol. Add the stock, bring up to boiling point, stir well, then turn the heat to low. Cover with a lid and simmer for 40–45 minutes until the barley is tender but still has a little bite, stirring often to prevent it sticking. Season, remove from the heat and leave to sit for 5 minutes.

While the barley is resting, prepare the lemon chard. Heat the oil in a large frying pan and fry the chard stalks for 1 minute until softened. Add the leaves and cook for another 2–3 minutes until wilted, season, and stir in the lemon juice and zest. Spoon the chard onto the risotto and serve immediately.

Article from: https://realfood.tesco.com/recipes/porcini-barley-risotto-with-lemon-chard.html

Ingredients:

• 2 tbsp vegetable oil
• 1 onion, roughly chopped
• 750g carrots, roughly chopped
• 2 sticks celery, roughly chopped
• 1 bay leaf
• 5cm (2in) piece ginger, finely sliced
• 2 tsp turmeric
• 2 garlic cloves, finely sliced
• 1ltr (1 3/4pt) vegetable stock

For the garnish

• handful coriander leaves, roughly chopped
• 4 spring onions, sliced
• 1 green chilli, diced
• 4 tsp sesame oil
• 2 tsp lime juice

Method:

Heat the vegetable oil in a large pan over a medium heat. Add the onion, carrot, celery and bay leaf and cook for 10 minutes, stirring often. Add the ginger, turmeric and garlic. Mix well and cook for five minutes, stirring occasionally.

Pour over the stock and bring to the boil. Reduce the heat, and then simmer for 15 minutes until the carrots are tender. Remove the bay leaf. Allow the soup to cool a little and then blitz (in batches in a food processor or using a stick blender) until completely smooth. Return to the heat and warm through.

In a small bowl, combine the ingredients for the garnish. Ladle the soup into bowls and top each with a little of the coriander garnish. Serve immediately.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

Article from: https://realfood.tesco.com/recipes/carrot-ginger-and-turmeric-soup.html

Ingredients:

• 1 tbsp olive oil
• small bunch thyme
• 2 bay leaves
• 1 onion, chopped
• 1 fat garlic clove, chopped
• 1 celeriac (about 1kg), peeled and chopped
• 1 potato (about 200g), chopped
• 1l veg stock (check the label to ensure it’s vegan – we used Marigold)
• 100ml soya cream
• 50g blanched hazelnuts, toasted and roughly chopped
• 1 tbsp truffle oil, plus an extra drizzle to serve

Method:

In a large saucepan, heat the oil over a low heat. Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Cook for about 10 mins until softened but not coloured.

Stir in the garlic and cook for 1 min more, then tip in the celeriac and potato. Give everything a good stir and season with a big pinch of salt and white pepper. Pour in the stock, bring to the boil, then simmer for around 30 mins until the vegetables are completely soft.

Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth. Stir through 1/2 tbsp truffle oil at a time and taste for seasoning – the strength of the oil will vary, so it’s better to start with less oil and add a little at a time.

To serve, reheat the soup until piping hot, then ladle into bowls and top with the hazelnuts, some black pepper and an extra drizzle of truffle oil.

Article from: https://www.bbcgoodfood.com/recipes/celeriac-hazelnut-truffle-soup

Ingredients:

• 140g long-grain brown rice
• 850g sweet potatoes , peeled and cut into small cubes
• 3 tbsp olive oil
• 1 tsp ground cumin
• 2 tbsp sunflower seeds
• 1 small red onion , very finely chopped
• thumb-sized piece ginger , peeled and finely grated
• 1 red chilli , deseeded and finely chopped
• small pack basil , leaves finely shredded, stalks discarded
• 1 ripe avocado , stoned, peeled and diced
• 2 tbsp lime juice
• 4 brioche burger buns
• 8 round lettuce leaves, washed and dried
• 25g sweet potato crisps , or ready-salted potato crisps
• ½ punnet mustard cress , snipped

Method:

Heat oven to 200C/180C fan/gas 6. Cook the rice following pack instructions, then drain in a sieve. Spread the rice out on a baking tray to steam-dry – it needs to be as dry as possible before adding to the sweet potatoes.

Meanwhile, toss the sweet potatoes with 2 tbsp olive oil and the cumin. Season and spread out in a large roasting tin in a single layer. Roast for 30 mins until tender and coloured, but not too crisp. Meanwhile, put the sunflower seeds in a cup, cover with water and set aside to soak while the sweet potatoes cook.

Put the remaining olive oil in a small saucepan set over a low-medium heat. Add the onion with a pinch of salt and cook, stirring often, for 5 mins. Add the ginger and chilli, and cook for 5 mins more until very soft. Set aside.

Drain the sunflower seeds, pat dry on kitchen paper and tip into a large mixing bowl with the sweet potatoes. Crush gently using a masher or the back of a fork. Add the rice, onion mixture, half the basil and seasoning to taste. Continue to crush together until the mixture is well mixed but not smooth. Form into 4 x 10cm diameter patties. Can be made up to 48 hrs ahead – keep covered and chilled until needed and allow to sit at room temperature for 15 mins before cooking.

Put the patties on a baking tray lined with baking parchment. Roast for 30 mins until warmed through and beginning to brown.

Make the salsa in a bowl by combining the avocado with the lime juice, remaining basil and seasoning to taste. Heat the grill to medium and toast the cut sides of the burger buns for 1 min or until golden brown. Top each bun base with a couple of lettuce leaves. Put the patties on top of the lettuce, top with a spoonful of salsa, a few sweet potato crisps and a scattering of mustard cress. Press on the toasted bun tops and serve with any leftover crisps on the side.

Article from: https://www.bbcgoodfood.com/recipes/spiced-sweet-potato-burgers-avocado-basil-salsa