FOR THE SAUCE

• 1 tbsp olive oil
• 3 shallots, finely chopped
• 1 clove garlic, crushed
• 2 tbsp tomato purée
• 175ml vegan red wine
• 400g chopped tomatoes
• Pinch dried oregano
• Salt and pepper, to taste

FOR THE JACKFRUIT

• 1 tbsp olive oil
• ½ red onion, sliced
• 400g can jackfruit, drained and rinsed
• Pinch dried oregano
• Pinch chilli flakes
• ¼ tsp smoked paprika
• 2 tbsp cider vinegar
• 50g agave syrup
• Salt and pepper, to taste

FOR THE CRUSHED WINTER VEGETABLES AND VEGETABLE CRISPS

• 1 carrot, chopped into rough dice
• 1 parsnip, chopped into rough dice
• ¼ swede, chopped into rough dice
• Pepper, to taste
• 1 tbsp olive oil

FOR THE VEGETABLE CRISPS

• 500ml vegetable oil for deep frying
• 1 carrot
• 1 parsnip

TO GARNISH

• 3 Brussels sprouts, outer leaves only

METHOD

1. To make the sauce: In a large pan, cook the shallots in the oil over a medium heat until soft. Add the crushed garlic and cook for a minute, then add the tomato purée and cook for another 2 minutes.
2. Add the red wine to the pan and simmer (uncovered) until it reduces by half.
3. Add the chopped tomatoes and oregano. Bring back to a low simmer and cook the sauce for 15 minutes. Remove the pan from the heat and allow to cool slightly before blending into a purée. Season to taste.
4. To make the jackfruit: Preheat the oven to 180°C/gas mark 4.
5. In a large pan, fry the onion in the oil over a medium heat until softened. Add the jackfruit, oregano and spices and cook for a further 5 minutes. Remove from the heat and mix in the vinegar and agave syrup.
6. Transfer the jackfruit mixture onto a baking tray. Cover with foil and cook in the oven for 20 minutes. After 20 minutes, remove the foil and cook for a further 5 minutes. Season to taste.
7. For the winter vegetables: Boil the vegetables in salted water for 5-10 minutes until they start to soften. Drain, then fry in the olive oil for 5 minutes, while crushing. Season to taste.
8. To make the vegetable crisps: Heat the oil to 160°C in a large, wide, sturdy pan (so it is no more than half full). Use a potato peeler to create strips from the carrot and parsnip and fry until golden. Drain on kitchen towel and leave to crisp up.
9. For the garnish: Bring a small saucepan of salted water to the boil. Remove the leaves from the Brussels sprouts and blanch them in the water for 2 minutes. Pat them dry on kitchen towel and set aside.
10. To assemble the final dish: Place the crushed winter vegetables in the centre of the plate, place the jackfruit on top and finish with Brussels sprout leaves and vegetable crisps. Pour the sauce around the outside.

FOR THE MEDALLIONS

• 2 tbsp vegetable oil
• 2 onions, peeled and finely chopped
• 4 cloves garlic, crushed
• 2 sticks celery, finely chopped
• 1 tsp dried basil
• 1 tsp dried thyme
• 1½ tsp turmeric
• 1 tbsp tamari
• 3 packets smoked tofu (or plain if preferred), drained and mashed
• 200g cashew nuts, finely ground
• 2 tbsp water
• Salt and pepper, to taste

FOR THE STUFFING INGREDIENTS

• 2 tbsp vegetable oil
• 2 shallots, finely chopped
• 300g shiitake mushrooms
• 1 tsp dried oregano
• 1 tsp yeast extract dissolved in a little hot water
• 40g walnuts, very finely chopped
• 40g wholewheat breadcrumbs
• Freshly ground black pepper, to taste

METHOD

1. Preheat oven to 200ºC/gas mark 6. Grease 12 ramekins.
2. First make the bakes: Heat the oil in frying pan and sauté onion, garlic and celery, until soft.
3. Add basil, thyme, tumeric and tamari and stir well.
4. Place this mixture in a food processor together with the tofu and ground cashew nuts and 2 tbsp water and process until all the ingredients are thoroughly mixed. Season to taste.
5. Divide evenly between the 12 ramekins and press down well. Bake for 15 minutes or until firm to the touch and filling comes away from sides of ramekin easily. Turn out onto 6 individual serving plates.
6. Now make the stuffing: Heat 2 tbsp vegetable oil in a large frying pan and sauté the shallots until soft.
7. Remove the tough stalks from the shiitakes and discard. Finely chop the shiitakes.
8. Add the shiitakes, yeast extract and oregano to the shallots.
9. Cook gently for 5–10 minutes allowing much of the moisture to evaporate.
10. Add the walnuts and breadcrumbs, stir and season with black pepper to taste.
11. Sandwich a layer of stuffing between 2 medallions, garnish and serve immediately

Recipe by vegsoc.org

Ingredients

• 300g Brussels sprouts
• Olive oil
• 400g tin butter beans (or try chickpeas or cannelleni beans)
• 1 apple (or pear)
• 1 lemon
• 60g feta (stilton would also be great)
• Handful chopped parsley

Method

• Cut the very bottom off the sprouts, peel away any rough outer leaves and halve them. Add them to your air fryer tray with 1 tbsp olive oil, salt and pepper.
• Cook at 190°C for 5 minutes.
• Drain your butter beans and pat them dry with kitchen paper. After the sprouts have had 5 minutes, add the beans to the air fryer, with a dash more olive oil. Shake and cook for 10 minutes.
• Chop the apple into small pieces. Chop the parsley, stalks and all.
• Once done, add your apple to the sprout mix, squeeze in the juice of the lemon and add more seasoning to taste. Shake to mix.
• Plate up and crumble over the feta and sprinkle over the parsley.

Recipe from www.riverford.co.uk

• 1/3 cup aquafaba
• 50g (1.8oz) caster sugar, plus 2 tbsp
• 130g (4.6oz) frozen mixed berries
• dairy-free yoghurt for topping
• pistachios for topping

The cupboard essentials:

• apple cider vinegar

Method

1. Preheat the oven to 100°C fan / 225°F and line a large baking tray with baking paper. Then place a pint glass upside down in the middle of the baking tray to use as a guide for where to pipe the pavlolva mixture later on.
2. Using an electric whisk, whisk the aquafaba and ¼ tsp of apple cider vinegar together in a mixing bowl until you get stiff peaks. This should take roughly 8 minutes. You’ll know when it’s ready because you’ll be able to turn the bowl upside down without the mixture falling out.
3. Add the caster sugar a couple of tablespoons at a time and continue whisking for roughly 3 minutes until the sugar is incorporated.
4. Pipe or spoon the mixture into six 4cm-diameter circles around the pint glass without touching the glass. Remove the glass and bake the pavlova in the oven for 2 hours.
5. Turn the oven off and leave the pavlova in the oven for another hour so they remain firm. Don’t open the oven door.
6. Meanwhile add the frozen berries and 2 tbsp of caster sugar to a small saucepan on a medium heat and cook for 5 minutes, stirring frequently until the berries are soft and they’ve started to break down. Set the saucepan to one side and leave the drizzle to cool completely. If the drizzle thickens up too much while it cools stir in a tbsp of cold water at a time until you reach the desired consistency. Then roughly chop the pistachios.
7. Carefully peel the pavlova wreath off from the baking paper and transfer to a serving plate. Top the pavlova with the dairy-free yoghurt, the berry drizzle and the pistachios. Serve immediately.

Recipe from www.wearesovegan.com

Ingredients

• olive oil
• 1 onion, peeled + chopped
• 6 garlic cloves, peeled + chopped
• 500g (17.6oz) mushrooms, chopped
• 400g (14.1oz) firm tofu, pressed + drained (see notes)
• 200g (7.1oz) baby spinach
• 100g (3.5oz) cooked chestnuts, chopped (we use vacuum-packed chestnuts)
• 80g (2.8oz) breadcrumbs
• 3 tbsp cranberry sauce
• 16 sage leaves, chopped
• 4 sprigs of fresh thyme, leaves picked
• salt + pepper
• 9 filo sheets, see notes
• 1 small handful of sesame seeds

Method

1. Add a splash of olive oil to a pan on a medium heat. Fry the onion and garlic for 10 minutes or until they begin to brown.
2. Add the mushrooms and break up the tofu into the pan. Fry for 10-15 minutes or until most of the moisture has gone.
3. Add the spinach and cook until wilted.
4. Transfer the mixture to a large mixing bowl. Add the chestnuts, breadcrumbs, cranberry sauce, sage, thyme and generous pinches of salt and pepper. Stir to combine, then leave to one side to cool for 5-10 minutes.
5. Preheat the oven to 200°C fan / 425°F.
6. Roll out a sheet of filo pastry on a clean worktop. Lightly brush the sheet all over with olive oil. Then place another filo sheet on top.
7. Add a quarter of the mixture along the length of the filo sheet. Then carefully roll into a long log and slowly curl tightly into a swirl. Don’t worry if the filo splits. Slice a strip from one of the sheets, brush it with olive oil and use it to patch over the split.
8. Repeat three more times and curl each log around the swirl. You can also use the extra sheet to slice more strips and cover the gaps where the logs connect to each other.
9. Brush the top of the swirl with olive oil and sprinkle sesame seeds all over the top.
10. Bake for 30-40 minutes or until crispy and golden all over. And that’s it!

Cooks Tips

• We use shop-bought filo sheets which are vegan-friendly. They’re also fairly long, which means we can create long sections of the swirl. Depending on the filo sheets you buy, you might need to use more or less sheets.
• To press the tofu, we simply squeeze it between our hands over a bowl or the sink.
• You can make the mixture ahead of time and leave it covered in the fridge. Then, when you’re an hour or so from eating, you can start creating the swirl and baking it ready to serve.

Recipe from www.wearesovegan.com

Ingredients

• 500 g (17.6 oz) strong white bread flour, plus extra for dusting
• 1/2 tbsp fast-action dried yeast
• 6 tbsp icing sugar, plus extra for decorating  
• 150 g (5.3 oz) whole hazelnuts
• 100 g (3.5 oz) vegan dark chocolate, 70%
• salt
• olive oil

Optional: we melt some extra dark chocolate for dipping the snowflake

Method

1. Preheat the oven to 180°C fan / 400°F.
2. Mix the flour, yeast and 1 tbsp of icing sugar with a pinch of salt in a large mixing bowl. Create a well in the middle and add 3 tbsp of olive oil and 300ml (10.5 fl.oz) of tepid water. Stir to combine until the dough forms, then transfer the dough to a well-floured work surface and knead for 2 minutes. Then place the dough in a clean and lightly oiled large mixing bowl, cover with a tea towel and leave to prove for 1 hour or until the dough has risen and doubled in size.
3. Meanwhile, transfer the hazelnuts to a baking tray and toast them in the oven for 8 minutes. Then remove the hazelnuts from the oven and turn the oven off. Roll the hazelnuts in a tea towel to remove the skins and add the peeled hazelnuts to a food processor. Blend for a few minutes until you get a smooth hazelnut butter, scraping down the sides as you go.
4. Add the dark chocolate to a metal or glass bowl, then place the bowl over a saucepan containing 2cm (approx. 1 inch) of hot water and bring the water to a gentle simmer on a low heat (make sure the water level isn’t high enough so it’s contact with the bowl). Stir the chocolate occasionally. Once it has melted completely (this will take 3-5 minutes), remove the bowl from the heat and add the hazelnut butter and 4 tbsps of icing sugar. Stir until fully combined and smooth like nutella.
5. Lightly punch the dough a few times to remove the air bubbles, then roughly mould it into a ball and cut it into 4 evenly-sized pieces. Take the first quarter and roll it out into a large circle, slightly larger than a dinner plate, flouring the work surface as you go. Transfer the first rolled layer of dough to a large lined baking tray. Spoon a couple of heaped tablespoons of the homemade nutella on top and spread it out evenly. If it’s hard to spread, sit a knife in some hot water then use the warm knife to spread the nutella. Repeat this step for the next two quarters of dough, finishing with the last quarter of dough on top.  
6. Place a dinner plate on top of the snowflake and trim the edges to create a circular dough shape, then gently remove the excess dough and the plate. Place a pint glass in the middle of the snowflake then cut the dough into 16 evenly-sized pieces around the glass.
7. To create the twists, take two adjacent sections and twist them towards each other for a full rotation and seal the ends by pressing them together. Repeat until all 16 sections are done. Cover the snowflake with a tea towel and leave to prove for a further 20 minutes. Meanwhile, preheat the oven to 200°C fan / 425°F.
8. Lightly brush the snowflake with a little olive oil. Bake in the preheated oven for 15 minutes or until golden brown. Then remove the snowflake from the oven and leave it to cool slightly.
9. Create a glaze by mixing 1 tbsp of icing sugar with 1 1/2 tbsp of water and brush it all over the snowflake.
10. To finish, dust the snowflake with icing sugar.

Recipe from www.wearesovegan.com

Ingredients

for the ragù:

• olive oil
• 1 onion, roughly sliced
• 1 celery stick, finely sliced
• 4 garlic cloves, sliced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp tomato purée
• 2 tbsp red pesto
• 250ml veg stock
• 400g mushrooms, chopped
• 100ml red wine
• 1 tbsp balsamic vinegar
• 1 tsp tamari or soy sauce
• fresh thyme leaves plus extra for topping – add to your taste
• sea salt & black pepper

for the mash:

• 400g parsnips peeled & cut into cubes
• 200g carrots – peeled & cut into cubes
• 3 tbsp nutritional yeast

Method

• Add the onion, celery and 2 tbsp of olive oil to a large pan on a medium heat and fry for 8-10 minutes until very soft.
• Add the garlic, paprika and oregano and stir to combine, then add the tomato purée, pesto and veg stock and simmer for 1-2 minutes.
• Add the mushrooms and red wine, stir to combine and cook for a further 2-3 minutes. Reduce the heat and simmer for 15 minutes.
• Stir in the balsamic vinegar, tamari and fresh thyme leaves (to your taste) and season with salt and pepper.
• Meanwhile, to make the mash, boil the parsnips and carrot in a saucepan of boiling water for approx. 12-15 minutes or until tender.
• Drain the parsnips and carrots and transfer to a food processor along with the nutritional yeast and 2-3 tbsp of olive oil. Blitz until smooth and creamy, adding a little water if needed for a looser texture. Season to taste with salt and pepper
• Serve the mushroom ragù on a bed of creamy mash with some extra thyme leaves to garnish.

• 300g (10.6oz) extra-firm tofu, see notes
• 1/2 cup plain flour
• 1.5 cups panko breadcrumbs
• 2 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• salt + pepper
• vegetable oil, we use rapeseed oil

For the salad:

• 2 tbsp vegan mayonnaise
• 1 lemon
• 1 tsp Dijon mustard
• 1 tbsp capers
• 1 garlic clove, peeled + chopped
• 2 tbsp olive oil
• 3 little gem lettuce, rinsed + leaves separated
• 150g (5.3oz) cucumber, chopped
• 100g (3.5oz) cherry tomatoes, halved
• 30g (1oz) vegan parmesan, optional

Method

1. Slice the tofu into 1cm (0.5”) thick slices and leave to one side.
2. Add the plain flour to a mixing bowl with 1/2 cup of water and whisk to create a batter. The batter should resemble an egg-like consistency – add more water or flour if necessary.
3. Combine the panko breadcrumbs, smoked paprika, onion powder, garlic powder and pinches of salt and pepper in a separate large mixing bowl.
4. Pick up a slice of tofu and submerge it in the batter. Shake off any excess batter, then coat it in the panko mixture. Repeat one more time in the batter and panko mixture using the same slice of tofu to ‘double bread’ it, then leave to one side. Repeat for the remaining slices of tofu.
5. Add enough vegetable oil to a high-sided frying pan so it’s approximately 1cm (0.5”) deep. Get the oil hot over a medium-high heat. You can test if it’s hot enough by dropping a piece of breadcrumb into the oil. If it sizzles straight away, it’s ready to go.
6. Fry the tofu in batches for 2-3 minutes on each side until crispy and golden brown. Then transfer the tofu pieces to a piece of kitchen paper to soak up any excess oil and sprinkle salt on top to make them extra crispy.
7. For the salad, add the vegan mayonnaise, juice from half of the lemon, Dijon mustard, capers, garlic, olive oil and pinches of salt and pepper to a large mixing bowl. Stir to combine, then add the lettuce, cucumber, cherry tomatoes and vegan parmesan and give the salad a good mix.
8. Add the salad to plates or bowls, then slice the tofu and place it on top. Drizzle any leftover dressing over the top and slice the remaining lemon half into wedges to serve with the salad . Delicious!

Recipe by www.wearesovegan.com

Ingredients

• olive oil
• 1 onion, peeled + sliced
• 2 x 400g (14.10z) tins of butter beans
• 1 x 400g (14.1oz) tin of full-fat coconut milk, see notes
• 1 tbsp white miso paste
• salt + pepper
• 100g (3.5oz) baby spinach
• 1 handful of fresh dill
• 1/2 lemon, juice only
• 6 slices of toasted bread, to serve (or use GF bread)

Method

1. Drizzle a splash of olive oil in a large pan or pot on a low-medium heat. Next add the onion and cook for 6-8 minutes or until the onion turns translucent (you don’t want to brown the onion).
2. Add the butter beans – including all the juices from the tins – into the pan. Then turn the heat up and cook for 7-10 minutes or until most of the liquid has reduced.
3. Scoop out the coconut cream which has set at the top of the tins of coconut milk and add most of it to the pan (save a few dollops of the cream in a bowl for topping later). Stir in the miso paste and a generous pinch of pepper, then cook for a minute.
4. The sauce should be creamy and slightly on the runny side, but if it’s too thin keep cooking the sauce until it thickens slightly. Then stir in the spinach and cook for another minute until it has wilted.
5. Chop most of the dill, saving a few leaves for topping later, then add the chopped dill into the pan along with the lemon juice. Give everything a good stir, then taste the sauce and season with salt and more pepper, if necessary.
6. Remove the pan from the heat and top with the remaining dill leaves, a splash of olive oil, freshly ground black pepper and dollops of the remaining coconut cream. Serve with toasted bread for dunking into the creamy beans.

Recipe by www.wearesovegan.com

If you only have cardamom pods, add 3 pods to a pestle and mortar and grind gently to open them up. Then remove and discard the pod skins and grind the seeds a little more until ground.

Simply avoid using soya milk to make this recipe soy-free.

Ingredients

• 325ml (11fl.oz) plant-based milk 
• 2 tbsp loose leaf chai masala or 3 chai tea bags
• 1 tbsp apple cider vinegar
• 225g (7.9oz) plain flour
• 140g (4.9oz) light brown sugar 
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda (baking soda in the US)
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 80g (2.8oz) vegetable oil

For topping:

• 250g (8.8oz) icing sugar 
• 60g (2.1oz) vegan margarine
• 1 handful of walnuts, roughly chopped

Method

1. To make the chai milk, pour the milk into a small saucepan on a medium heat.  Bring to a simmer, then turn off the heat and add the loose leaves or tea bags. Stir, then leave the tea to brew in the milk for 10 minutes. 
2. Squeeze the tea against the side of the saucepan to extract all the flavour, then discard.
3. Measure out 200ml (7oz) of the chai milk and stir in the apple cider vinegar. Note: the volume of the chai milk will have reduced when it was heated which is why you will need to measure this amount now so it’s precise (you can drink anything leftover or simply discard it). Leave the mixture to sit while you carry out the next steps.
4. Preheat the oven to 160°C fan / 350°F and line a 20cm (8”) square cake tin with baking paper.
5. Combine the flour, sugar, baking powder, baking soda, ginger, cinnamon and cardamom together in a large mixing bowl. 
6. Next pour in the chai milk you measured earlier and the vegetable oil and stir until you get a smooth cake batter. 
7. Pour the batter into the lined cake tin and bake for 25-35 minutes or until a toothpick comes out clean when inserted into the middle of the cake. 
8. Leave the cake to cool completely.
9. Meanwhile, to make the frosting, add the vegan margarine and icing sugar to a mixing bowl. Use a fork to bring them together to a buttercream. Once mostly combined, add a splash of plant-based milk to the mixture if it’s too thick.
10. Once the cake is fully cooled, spread the frosting all over the top and finish with a sprinkling of chopped walnuts. Now simply cut into slices and serve