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

• 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

• 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

Ingredients

• 1 medium sweet potato, peeled and cubed
• 1 small red onion, finely diced
• 2 tbsp olive oil
• 1/2 tsp oregano
• 250g chickpea or gram flour
• 250ml water
• 50g vegan cheese, cubed
• 1 roasted red pepper, from a jar, roughly chopped

Method

1 Preheat the oven to 200ºC / 180ºC fan / gas mark 6. Place the cubed sweet potato and diced onion on a baking tray and toss with 1 tablespoon of the olive oil and oregano. Season with sea salt and freshly ground black pepper. Cook in the oven for 25-30 minutes, or until tender.

2 Whisk together the chickpea flour with the water, adding a pinch of sea salt. When the sweet potato is cooked combine with the chickpea flour mix and the vegan cheese and roasted pepper. Season to taste.

3 Preheat the grill. Heat the remaining olive oil in a skillet or oven-proof pan. Fry on the hob over a medium heat for 5 minutes or until browned and bubbles are beginning to appear on the surface. Place under the grill and cook the top until browned and puffy. Leave to cool for 10 minutes before removing from the pan and slicing into wedges. Serve with a side salad.

Recipe from www.seasonalspuds.com

250g white rice, we used basmati

60g watercress, chopped

1 tbsp smoked soy sauce

2tsp tomato puree

1tsp cayenne pepper

Salt, pepper & olive oil

2 carrots, cut into batons

1 bell pepper, sliced

1 red onion, chopped

200g cherry tomatoes

Sesame oil

Sesame seeds & Spring onion ­– optional, to serve

Method

1. Heat the oven to 180°. On a baking tray, arrange the carrots and drizzle with a little olive oil salt and pepper, roast for 7 mins alone, then add the rest of the veg* to the tray with the carrots and roast for 20mins
2. Cook the rice per pack instructions.
3. In a wok, heat a little sesame oil before adding the rice, soy sauce, tomato puree and cayenne pepper. Toss to coat the rice completely, then add the chopped watercress and cook for 30 seconds.
4. Serve the rice in a bowl and top with the roasted vegetables. Sprinkle with sesame seeds and sliced spring onion, if using.

*You could use whatever vegetables you have; mushrooms and squash would also be great with this spicy rice recipe.

Recipe by www.thewatercresscompany.com

Ingredients

• 1 tbsp olive oil
• 1 red onion
• 5 cloves garlic
• 400g white potatoes
• 100g mixed chopped nuts, we used pistachios and walnuts
• 3 sprigs each of fresh rosemary and thyme
• Large pinch of salt & pepper
• 1 tbsp tomato puree
• 80ml water
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp sage
• 2 tbsp cranberry sauce

Method

1. Start by preheating the oven to 200ºC, drizzle olive oil onto a large baking tray, place in the middle of the oven to heat up.
2. Quarter the potatoes, then add to the pan with the hot oil, sprinkle in salt with a few sprigs of fresh rosemary then bake for around 25 minutes.
3. Prepare the filling by dicing the onion, add to frying pan with a drizzle of olive oil for around 4 minutes.
4. Finely chop the garlic cloves then add to the pan with the onion, toss in the dried rosemary, sage and thyme, mixed chopped nuts and fry for around 6-7 minutes.
5. Add the tomato puree with a dash of water and mix until combined and set aside.
6. Once the potatoes have roasted, add to the pan then roughly mash together before adding to a greased baking sheet, mould to the shape of a wreath and bake for a further 20 minutes.
7. Take out once crispy, then drizzle a little cranberry sauce over the top and a few sprigs of thyme leaves

Recipe from www.seasonalspuds.com