Vegan Recipes

 Salt & pepper tofu 

Use both types of peppercorns for our salt & pepper tofu if you can, for a tongue-tingling kick and a spicy warmth. The dish is great for a Chinese banquet

Ingredients

• 396g pack firm tofu
• 2 tbsp cornflour
• 1 tsp Sichuan or black peppercorns (or a mixture of the two), ground to a powder
• 2 tbsp sunflower or vegetable oil
• 2 red peppers, sliced
• ¼ broccoli
•  head, cut into very small florets
• 100g beansprouts
• 2 tsp low-salt soy sauce
• sesame oil, for drizzling
• handful of coriander, leaves picked

Prepare

1. Drain the tofu, wrap loosely in kitchen paper and put on a plate. Rest a chopping board on top. If you’re using a light chopping board, weigh it down with a couple of cans – a heavier chopping board will be sufficient on its own. Leave for 10-20 mins until the cloth feels wet from the excess liquid. Pressing the tofu like this helps to give it a firmer texture once cooked.
2. Cut the tofu in half down the centre like a book. Cut each piece into four triangles, as you would a piece of toast, then in half again to give you 16 pieces in total. Mix the cornflour, ground pepper and 1 tsp flaky sea salt on a plate. Gently turn each piece of tofu in the cornflour mix to coat.
3. Heat 1 tbsp oil in a wok. Stir-fry the peppers and broccoli for a few minutes, to soften a little. Add the beansprouts and soy sauce. Cook for another 1-2 mins, making sure the veg still has a nice crunch. Drizzle with a little sesame oil.
4. Heat the remaining sunflower oil in a large non-stick frying pan and fry the coated tofu for 5 mins on each side until crisp. Serve on top of the vegetables, scattered with the coriander.

Italian-style roast cabbage wedges with tomato lentils

Roast cabbage for a veggie centrepiece, with crisp, caramelised leaves on the outside and a soft, sweet centre. Serve with our Italian-inspired lentils and golden roast new potatoes

Ingredients

• 100ml extra virgin olive oil
• 4 garlic cloves, crushed
• 2 small winter green cabbages,outer leaves removed, each cut into 6 wedges

For  the new potatoes

• 750g baby new potatoes
• 1 tbsp olive oil
• 2 lemons,zested
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For the lentils

• 1 tbsp olive oil
• 2 onions,finely chopped
• 2 celery stalks, finely chopped
• 250g red lentils
• 400g can chopped tomatoes
• 2 vegetable stock cubes
• 3 tbsp sundried tomato purée
• 1 tbsp red wine vinegar
• small bunch of basil, finely chopped, plus a few whole leaves to serve

For the black olive pangrattato

• 2 tbsp olive oil
• 1 garlic clove, crushed
• ½ -1 tsp chilli flakes
• 3 thick slices stale crusty bread or sourdough, crusts removed then blitzed into breadcrumbs (about 120g)
• 1 lemon, zested
• 100g Kalamata olives, pitted and roughly chopped

Prepare

1. Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and blanch the potatoes for 10-12 mins until tender, then drain and leave to cool.
2. For the cabbage, mix together the oil and garlic, rub all over the wedges, season, then spread out on a large baking tray. Roast on the top shelf for 15 mins.
3. While the cabbage is cooking, put the new potatoes onto a large baking tray and gently crush with the back of a spoon or a masher, so they split open slightly. Drizzle over the oil and some seasoning, then stir in the lemon zest. Once the cabbage has had 15 mins, put the potatoes on the top shelf of the oven and move the cabbage to the bottom. Cook for 45 mins, turning everything halfway through.
4. For the lentils, heat the oil in a medium saucepan and fry the onions and celery until soft and translucent, about 10-15 mins. Tip in the lentils, tomatoes, 450ml water, stock cubes, tomato purée and vinegar, bring to the boil and simmer uncovered for 30-35 mins, stirring occasionally until the lentils are soft and cooked through. If the mixture gets a little dry, add a splash of water to stop it sticking. Stir in the basil and an extra 50ml boiling water to loosen the mixture. Season well.
5. While the lentils are cooking, make the pangrattato. Heat the oil in a large frying pan, fry the garlic and chilli for 30 seconds, then add the breadcrumbs. Toast until golden and crunchy, then tip in the lemon zest and olives and fry for a further 3 mins. Set aside to cool.
6. To serve, spoon lentils onto each plate, put a cabbage wedge on top and sprinkle over the pangrattato. Garnish with the extra basil and serve the potatoes on the side.

Vegan stuffed peppers with quinoa,almonds and mint

Subtle mint and crunchy toasted almonds make these quinoa-stuffed peppers a great main dish or side. Vegan and gluten-free

Ingredients

• 4 bell peppers (capsicum)
• 1 cup quinoa, rinsed and drained
• 1 (540g) jar pasta sauce
• 1+1/4 cup water
• 1/2 cup slivered almonds
• 1 tbsp olive oil
• 1 onion, diced
• 1 garlic clove, minced
• 2 tbsp nutritional yeast
• 1/4 cup fresh mint
• salt & pepper

Prepare

Preheat oven to 350°F/175°C.

If serving full peppers, use a paring knife to carefully cut the tops off the bell peppers, otherwise slice them lengthwise to serve them as half-stuffed peppers. Using a spoon, gently remove the seeds and scrape out the white flesh inside the peppers. Set aside.

Mix quinoa, 1 cup of the pasta sauce, and 1+1/4 cups of water in a medium saucepan and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until all liquid is absorbed, about 15 minutes.

Meanwhile, toast the almonds in a frying pan for a few minutes by sautéing them and being sure to not let them burn. When toasted, place them in a mixing bowl.

Heat olive oil in frying pan over medium heat and cook the onions and garlic until translucent, about 3 minutes. Add to the mixing bowl.

When the quinoa is ready, add it to the mixing bowl along with the remaining pasta sauce, nutritional yeast and mint. Season with salt and pepper.

Divide quinoa mixture evenly among the bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top, if using.

If making ahead, cool and chill the peppers in the fridge or freezer, being sure to protect them from freezer burn.

(If frozen, defrost peppers in fridge overnight.) Arrange peppers upright in a parchment paper-lined oven-safe dish, cover snugly with foil and bake for 1 hour. Transfer to plates and serve.

Vegan Tiramisu

Mind-blowing vegan tiramisu! Layers of vanilla sponge cake soaked in coffee and liqueur and layered with a cashew ‘mascarpone’ and whipped coconut cream! Super fun to make and amazingly good to eat.

Ingredients

For the Vanilla Sponge:

• 1 Vegan Vanilla Sheet Cake

For the Vegan Mascarpone: 

• 1 and 3/4 cups (262g) Raw Cashews
• 1/2 cup (120ml) Maple Syrup or Golden Syrup
• 1/3 cup (80ml) Melted Coconut Oil
• 1/4 tsp Salt
• 1/2 tsp Vanilla Extract
• 1/2 cup (120ml) Almond Milk

For the Whipped Cream:

• 2 14oz (400ml) Cans Coconut Cream (chilled at least overnight in the fridge)
• 1/4 cup (30g) Powdered Sugar

For the Coffee Syrup:

• 1/2 cup (100g) Sugar
• 1/2 cup (120ml) Water
• 2 tsp Instant Coffee Granules
• 1/4 cup (60ml) Kahlua

For Decoration:

• Cocoa Powder

Prepare

1. Prepare your vanilla sheet cake first. That bakes in a 10×15 inch half sheet baking pan, but slightly different size baking sheets will also work. It can be helpful to line your half sheet pan with parchment paper so that your sheet cake is easier to lift out. You want to be able to cut your sheet cake to fit a square dish.
2. While your sheet cake is baking, prepare your mascarpone. Add the cashews, syrup, coconut oil, salt, vanilla and almond milk to the blender and blend. There is no need to soak the cashews first unless you have a very weak model blender. There is enough liquid for this to blend if you have a fairly strong blender model. Transfer the mascarpone to a bowl and set aside.
3. Prepare your whipped cream. Remove the cans of coconut cream from the fridge, being careful not to shake. Open them and scoop out only the hard cream that has risen to the top into the bowl of an electric mixer, leaving the water behind. You can throw out this water or use it in smoothies. Starting at slow speed, increase speed until your cream is whipped to medium peaks. Add in the powdered sugar and whip again.
4. Fold the whipped coconut cream into the cashew mascarpone. Place into the fridge.
5. By this time your sheet cake should be ready, let that cool on a wire cooling rack.
6. Prepare your coffee syrup. Add the sugar and water to a saucepan and heat, stirring all the while until boiling. Once boiling, allow to boil for 2 minutes (time it) and then remove from the heat. Dissolve the coffee granules in the kahlua before adding to the sugar syrup and mix in. Allow to cool before using.
7. When the cake has cooled and the coffee syrup has cooled, cut the cake to fit the bottom layer of a square dish* and pour over half the coffee syrup.
8. Add half the cashew mascarpone cream mix and smooth it down into a smooth layer.
9. Cut the remaining half of the cake to fit the next layer (it’s okay if you don’t have one piece but rather have to cut a couple of pieces to fit) and pour over the remaining half of the coffee syrup.
10. Add the remaining half of the cashew mascarpone cream mix and smooth it down.
11. Sprinkle cocoa powder over the top.
12. Place into the fridge to set for a couple of hours and also to let the flavors soak in.
13. Cut into slices and enjoy.

Mexican huaraches with salsa

Main course, 30 min, 2 servings
The pizza crust made of corn flour is the perfect base for tasty toppings such as refried beans, salsa and avocado.

Ingredients

• 120 gr cornmeal
• 7 gr oil or liquid margarine
• Pinch of salt
• 50 ml of water
• 4 tablespoons of refried beans
• 1 avocado (sliced)
• 70 gr corn
• 2 tomatoes
• 5 g parsley
• 1 tablespoon of lime juice
• 1/2 jalapeño pepper
• pepper and salt

Preparation

Make the salsa by cutting the tomatoes into pieces and chopping the jalapeño. Add along with corn, chopped parsley and lime juice. Season with salt and pepper.
In a bowl, combine the corn flour with 7 grams of margarine or oil and a pinch of salt. Add gradually add water. The dough is very firm and does not stick together very much.
So it shouldn't be too wet.
Take foil and put half of the dough on top. Use the foil to form an oval shape to make. Watch out because the dough can fall apart. Now heat butter in the pan and place the huarache carefully in it. Bake for about 4 minutes on either side or until dough is golden brown and cooked. Repeat with the rest of the dough. Spread over each fried
huarache two tablespoons of refried beans. Divide half an avocado and half per huarache of the salsa.
Tip: do you not want to buy refried beans in a jar, but want to make them yourself? Then fry a shredded
onion and chopped 1 garlic clove together with mixed beans of your choice. Add chilli paprika powder to taste and mash or chop into a smooth paste

Vegan meringue cake with almonds and blackberries

Are you happy with meringue, but do you eat vegan? Then you are in the seventh  heaven with this vegan cake!

Ingredients

• 1 lemon
• 350 g of organic chickpeas in a jar
• 250 g of fine granulated sugar
• 150 wheat flour
• 1 tsp baking soda
• 1/4 tsp salt
• 50 g of coconut oil
• 125 ml almond drink unsweetened
• 1 tsp Nielsen Massey Madagascar
• bourbon vanilla extract
• 30 g flaked almonds
• 600 g chilled yochurt coconut
• unsweetened
• 250 g soy topping (vegetable
• alternative to whipped cream)
• 125 g blackberries
• 100 g Cape golden berries
• 3 sprigs of fresh basil
• Kitchen stuff
• hand mixer
• spring form (Ø 24 cm, greased)
• baking paper

Prepare

1. Preheat the oven to 100 ° C. Clean the lemon, grate
the yellow skin and squeeze half of the fruit. Let the
drain chickpeas in a sieve and collect the moisture (aquafaba).
Place the aquafaba with 1.5 tsp lemon juice in a fat-free bowl and beat
stiff with a mixer. Gradually add 150 g of the granulated sugar
(per 12 people) and beat everything to stiff peaks. The protein should be like this
be stiff, that you can keep the bowl upside down without the protein
falls out.
2. Place a sheet of parchment paper on a baking tray and draw with it
pencil 2 circles of Ø 20 cm (using a plate
for example). Invert the parchment paper and spread the egg white foam
with a spatula inside the circles. Do not iron it too smoothly. It
protein foam expands in the oven, so stay within the lines
to allow the foam layers to fit properly. Bake the protein circles
in the oven for about 2 hours and 30 minutes. Take out of the oven and leave
cool completely.
3. Increase the oven temperature to 180 ºC. Line the bottom
of the spring form with baking paper. Sift the flour into a bowl and
mix baking soda, salt and the rest of the fine granulated sugar here
through.
4. Melt the coconut oil in a saucepan but do not boil it.
Add this together with the almond milk and vanilla extract to the
dry ingredients and mix together with a whisk. Divide it
batter evenly over the spring form, smooth with a spatula and
bake in the oven for 35-40 minutes.
5. Take the cake base out of the oven, carefully remove the mold
and allow to cool completely. This takes about 1 hour.
6. Meanwhile, heat a skillet without oil or butter and grill
the almond shavings in about 3 minutes until golden brown. Spoon onto a plate
and let cool. Mix the coconut yochurt, soy topping and lemon zest
mixed together.

Basic recipe vegan meringue

How to make vegan meringue without an egg? It's possible! We will explain step by step how to do that.

Ingredients

• 1 lemon
• 350 g AH Organic chickpeas in
• pot
• 150 g of fine granulated sugar
• Kitchen stuff
• food processor or hand mixer
• baking paper

Prepare

1. Preheat the oven to 100 ° C.
2. Scrub the lemon, grate the yellow skin and squeeze half of the lemon
fruit. Drain the chickpeas very well in a sieve and
catch the moisture. This is approx. 120 ml per jar. Add a ½ tbsp
lemon juice.
3. Beat the chickpea liquid (also called aquafaba) in approx. 5
min. as thick as possible, preferably in a food processor, and otherwise
with the hand mixer. Add the sugar and it gradually, beating
lemon zest. Make on a baking tray lined with parchment paper 8
equal piles of the foam mixture.
Bake in the oven for 3 hours. Turn the oven off and let it cool in the oven for 1 hour

Whole cauliflower in puff pastry

We keep the cauliflower whole and pack it in puff pastry. The result: a spectacular vegan main course.

Ingredients

• 1 cauliflower
• 2 tbsp mild olive oil
• 145 g sun-dried tomato tapenade
• 270 g fresh puff pastry
• 50 g of misticanza salad
• Kitchen stuff
• baking dish (20 x 30 cm)

Prepare

1. Preheat the oven to 200 ° C. Remove the leaves from the
cauliflower and cut off the stump. Place the cauliflower in the
baking dish and sprinkle with the oil. Roast the cauliflower 45
min. in the middle of the oven.
2. Remove the cauliflower from the oven and leave for at least 10 min.
cooling down. Brush the whole cauliflower all around with the tomatoes -
tapenade. Pack the cauliflower with the puff pastry and put back in
the baking dish. Bake in the middle of the oven for another 40 minutes.
3. Place the cauliflower in puff pastry using a spatula
a nice bowl and divide the salad around it.