105 Search Results for: vegan

Linda McCartney Tomato & Basil Meatballs With Orzo-Or-Rice [VEGAN]

This super simple, tomatoey dish is really versatile – you can make it with orzo or rice, and it uses some of my favourite flavours from my Greek Cypriot heritage. Oregano, rosemary, cinnamon and nutmeg complement the delicious moreishness of Linda McCartney Vegetarian Tomato And Basil Meatballs. This is a really easy store cupboard recipe that’s comforting, filling, and full of goodness – and thanks to the ease of just popping these meatballs out of the freezer, it can be thrown together with barely any time or effort at all. One of my new faves – I hope you love it too! This recipe was created in partnership with Linda McCartney Foods. Makes four generous portions 1 large onion 4-6 cloves of garlic 1 tbsp mixed dried herbs, or any of the following: oregano, rosemary, thyme, marjoram a generous pinch of nutmeg a generous pinch of cinnamon 400g chopped tomatoes 400g passata, or another can of tomatoes 1 tbsp sugar or your preferred alternative 100g green or black olives 1 tbsp lemon juice, fresh or …

Vegan Pastitsio, 77p

This recipe has been produced in partnership with Linda McCartney foods for Veganuary. Pastitsio is a food that reminds me of my childhood; snaffled from piled-high buffet plates at various relatives’ houses following Greek Orthodox church services, usually a christening or a funeral. My aunties would usually make them; huge trays of something that was a cross between a lasagne and a macaroni cheese. Usually stuffed with ground meat and several kinds of cheese, it was a challenge to make one that was vegan but still authentic enough to not get myself excommunicated from my family! But here it is – and it’s an instant classic in my household already. Using Linda McCartney’s Vegemince, it’s super simple to make – and can be enjoyed straight from the fridge, so make a large batch and give yourself a few days off cooking. Who said Veganuary meant missing out? Ingredients – serves 6 generously from 77p each. All prices quoted are based on Asda groceries and correct at time of writing. For the bechemal:50g flour, 2p (45p/1.5kg)60ml …

Vegan Fake Bake, 90p [Veganish]

In 2019, Greggs (a UK high street bakery chain, for my overseas readers) launched a legendary vegan sausage roll, and I launched half a dozen of them into my face in one week alone. I started to fantasize about an entirely vegan pasty-and-cake shop – which I’m sure exists somewhere – and one thing led to another and I ended up here, with my own vegan version of their famous Steak Bake. I reverse-engineered this by physically dissecting a steak bake or two, then painstakingly recreating it in my kitchen at home. The jackfruit gives the tender meaty filling, the gravy fools your tastebuds into thinking it’s a proper steak bake, and the rest bolsters the flavour. Bisto red gravy granules are the best to use here, and also vegan at the time of writing, but Asda own brand ‘meat gravy granules’ are also vegan too. As with all things, do check the labels carefully, as products are subject to change over time. Makes 4, from 90p each (This post contains affiliate links – I …

Pangrattato Al Pomodoro, 31p [VEGAN]

Firstly, a confession. This recipe is a twist on an Italian classic, Pappa al Pomodoro, which is essentially a bread-crust and tomato soup, with olive oil, salt and pepper, and sometimes garlic and basil or rosemary, depending on whose recipe you consider to be sacred. This version eschews the traditional, using dried stuffing crumbs to replace the bread and herbs. But Stuffing Crumb And Tomato Puree Soup didn’t seem like a particularly appetising recipe name, so I translated it into Italian as a nod to the original. Serves 1, from 31p, (This post contains affiliate links – I may earn a small commission if you click the links or purchase any products.) First peel and finely slice your onion, and set to one side for a moment. Measure the oil into a heavy-bottomed saucepan, preferably a non-stick one, and warm it for a moment on a medium heat before adding the onion. Season with a little black pepper, and cook for 3-4 minutes, until starting to soften. Quarter your tomatoes and add those too – when …

Cream Of Mushroom Soup, 48p [VEGAN]

I love mushroom soup and have made many of them over the years, but think this one is my best so far. If you don’t have celery to hand, or don’t like it, you can use extra onion. Mushrooms soup traditionally has a splash of wine in it, but I try not to keep it in the house at the moment – if you wanted to add some and it’s the kind of thing you have kicking about, do feel free, but I think it’s perfectly luxurious and delicious without. This cream is a delicate golden colour – or it was when I made it – which is a relief from the minky greys of mushroom soups gone by! I use full fat coconut milk here as you get more bang for your buck, but if you only have the reduced fat version available, double the quantity and reduce the water accordingly. Serves two, from 48p each, (This post contains affiliate links – I may earn a small commission if you click the links or purchase …

Vegan Rainbow Dhansak, 31p

Authentic dhansak recipes that I’ve found sometimes include tamarind sauce or fresh tamarind, which I didn’t have to hand, so I replicated the slightly sour note with a dash of lemon juice instead. I am aware that I am extremely lucky to have found this particular bag of stir fry veg so cheaply, but I am often asked by readers what to do with them that isn’t a stir fry, so when I swagged this one from the markdown chiller today I thought it an ideal opportunity to address this particular conundrum. If you don’t have a similar bargain to hand, you can make similar by adding roughly equal amounts of red and green cabbage, thinly sliced or thickly grated carrot, and some sweetcorn. Or use whatever veg you have to hand, of course. If serving between four, this recipe contains four of your five a day. It keeps in the fridge forum to three days, or in the freezer for three months. Reheat to piping hot before serving – it is not advised to …

Vegan ‘Egg’, Tomato & Cress Sandwich, 68p [from ‘Veganish’]

This recipe is based on my favourite ever egg sandwich – the M&S Egg, Tomato & Salad Cream – but I challenged myself to create it as a vegan version when I was writing Veganish. My readers had specifically requested sandwich recipes for this book, seemingly unanimously tired of the solitary falafel offering in the supermarket compared to the dozens of meat and cheese options. So I made a list of both my personal favourites, and asked people for theirs, and tried to recreate as many of them as possible, as closely as possible to the originals. And this was FUN. A whole lot more testing and retesting than most of my recipes, as well as side-by-side comparisons with the original. Literally a bite out of the M&S one, a bite out of mine. Proffering both at friends and asking them to guess which was which. Tweaks and adjustments and adding specialist ingredients in and taking them out again, until finally, satisfied, I ended up with this. I’m still undecided on the nutritional yeast, so …

Beet Wellington, £1.34 [from ‘Veganish’]

This is one of my more difficult recipes, but I approach it in stages, treating the duxelles as a separate recipe on its own and making it in advance to lessen the workload a little. I can promise you that the end result is completely worth it – a vegan ‘special occasion’ dinner for Sunday roasts, festive feasts, date nights, or any other occasion where you really want to push the boat out. I have made many a vegetarian wellington, ranging from whole flat portobello mushrooms wrapped in spinach, to a black bean and chestnut version, but my favourite by far is this beet wellington, and not just for its nomenclature. It requires a little care in the assembly process, but then so does a standard fillet beef wellington, and this keeps as close to the original as possible with the inclusion of a mushroom duxelles and a crepe layer. The duxelles provides a distinctive depth of flavour, and the crepe layer, although it may seem overly fancy, acts as a barrier between the vegetables …

Come-To-Bed Parmigiana, 74p [from ‘Veganish’]

Almost three years ago now, I turned up to work late, sleepless, an incoherent babbling wreck chewed up by an 18 month landmark court trial and with bright copper dye fading from my wiry, tousled mania of hair. I left my walking stick in the lobby, and limped in to work…to find a hand thrust towards me in a polite gesture of welcome, a smile, a curt hello. She introduced herself. I apologised seven times for my lateness and my pulled-from-a-car-wreck appearance. She was firm and professional, and she smiled at me again. And I felt that self-same car wreck collide with my solar plexus and toss me down a rabbit hole of giddy head spinning highs and that soaring, almost nauseatingly disorienting feeling of time stopping and slowing and turning on its head. I stumbled away, a new crush ablaze across my cheeks and in every tip of my fingers, burning coiled springs in the soles of my feet, a song whispering in the cold, grey, slumbering chamber of my strange little heart. And …

Biscoff Ice Cream, 42p [from ‘Veganish’]

Of all of the hundreds, if not thousands, of dishes I have made for Small Boy and Mrs J, both of them instantly declared this to be ‘the best’ of all of them. And that’s quite some compliment indeed. Mrs J despises coconut, detects it in absolutely anything I try to smuggle it in, but the Biscoff was a sufficient disguise for it here, so if you aren’t a huge coconut fan, bear that in mind and perhaps give it a go. I have piled this into a KnickerBiscoff Glory, sandwiched it between Biscoff biscuits for the ultimate warm weather snack on the fly, and eaten it straight from the blender. I hope you love it as much as we do. Other, inferior, biscuits are also available. Also, for the sake of precision, I weighed a Biscoff biscuit and it’s 6.5g, which means this recipe uses 23 of them. Happy to help!  Serves 6 from 42p each (This post is not sponsored; I provide links to the ingredients that I use so you can see …

Best Vegan Sausages, 38p [from ‘Veganish’]

This is a brand new and exclusive recipe from my new book Vegan(ish), published in December. I get a few questions about the title, so just to be clear, it’s a totally vegan book full of totally vegan recipes – I just describe myself as ‘veganish’ these days because I still occasionally work with animal products, but the book is 100% deliciously vegan. You can grab a copy here – I think it’s my best yet! I fear that the term ‘everyday sausages’ somewhat underplays the magnificence of these simple beasts; but they are my favourite go-to vegan sausage recipe, and everyone in my household raves about them. The filling also makes incredibly delicious sausage rolls, fooling all of my friends and family into thinking they are the real thing, which, in my mind, they absolutely are. I use Violife Original cheese for these, it’s merely a binding agent rather than imparting ny particular flavour, so any faux cheddar or mozzarella style cheese will do the same job if you can’t get hold of it. …

Vegan Nut Roast, 42p

I have made over a hundred variations on this nut roast since meeting Mrs J, who, along with my mother in law, is a lifelong vegetarian. This festive version is one of our favourites – and I make enough to share with the carnivores at our table, because everyone invariably wants a bit! (I’m typing this on my phone on the way out of the BBC Woman’s Hour studios where I realised in a panic that I had just banged on for 15 minutes about my nut roast but hadn’t published the sodding recipe anywhere, so please forgive any spelling errors or whatnot). Serves 8 from 42p each 200g mixed shelled nuts, 70p (70p/200g, Asda) 180g vacuum packed chestnuts, £2.25 1 tbsp oil (£1/1l, Asda) A pinch of salt, <1p 1 large onion, finely chopped, 9p (60p/1kg, Farm Stores at Asda) 4 fat garlic cloves, finely chopped, 6p (50p/3 bulbs, Asda) 6 tbsp sage and onion stuffing mix, 15p (38p/170g, Asda) 4 tbsp cranberry sauce or marmalade, 5p (27p/454g, Smartprice at Asda) 100ml apple or …

Spiced Vegan Banana Bread, 11p

I almost had the audacity to call this recipe ‘Christmas-spiced Banana Bread’ as I am currently testing some new recipes for a December project (more on that below) but I didn’t think I could cope with the outrage of the Internet if I dared use the C-word halfway through September. So instead, euphemistically, this is an Autumn-spiced banana bread, warming, comforting, and pull-your-jumper-around-you warming delicious bliss. Based on the vegan banana bread recipe from A Girl Called Jack, but better. For best results you will need a small powerful blender to grind the spices into the sugar; I have used this one for years and absolutely swear by it as a blender, smoothie maker, curry paste machine and spice grinder, so it’s worth a look. And a third of the price of it’s hifalutin equivalent… Serves 6 very generously at 11p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you …

Perfect Roast Potatoes, 14p [from ‘Veganish’]

Perfect roast potatoes are simply one of life’s greatest pleasures – one of the soft and easy comforts that transports me straight back to a wicker chair in my elderly (and now devastatingly dearly departed) Aunty Helens conservatory in her house in Plymouth, where I spent the summers of my childhood being chased around the garden by a large and furious goose called Charlie. Aunty Helen – as any great Greek Cypriot woman is intuitively inclined to – would feed us from the moment we awoke beneath hand-crocheted heavy blankets, until the moment we crawled satiated and delighted back beneath the same. It was at Aunty Helens that I learned about the birds and the bees, aged 9, leafing open-mouthed through More! magazine’s ‘Position Of The Fortnight’ from a pile of women’s magazines carefully concealed beneath a Readers Digest in the downstairs bathroom. And it was at Aunty Helens that the first seeds of a love of cookery were planted, standing in her galley kitchen that was filled with light, peeling so many spuds we …