Vegan Cauliflower Gratin

You can adapt this to any vegetable/s  you like.

 

Ingredients:

olive oil

1 cauliflower

1 sweet potato

tofu (I only used about 100 g, since M can’t really eat soya products, but you can have more)

2 cups vegan cream sauce

50 g vegan cheese, such as by Vegusto

 

Instructions:

1. Lightly oil an oven-safe dish.

2. Wash the cauliflower and break it into florets. Peel and thinly slice the potato.

3. Dice the tofu.

4. Mix the vegetables and tofu and place into the dish.

5. Pour in the cream sauce.

6. Grate or chop some cheese and sprinkle it over the dish.

7. Bake for 30-40 minutes at 190 C.

Spinach Swirl

This looks pretty for guests, and is so simple.

 

Ingredients:

2 shallots or 1 onion

2 cloves garlic

olive oil

2 cups spinach

1 tin salmon or 1 package tofu

onion seeds

smoked paprika

pepper

salt

1 package phyllo dough

 

Instructions:

1. Peel and chop the shallots and garlic. Fry lightly in oil.

2. Add the spinach and defrost if frozen or wilt if fresh.

3. Mix in the salmon or tofu.

4. Season with the onion seeds, paprika, pepper, and salt.

5. Place half of the phyllos sheets out. Spread the top one with half the spinach mixture.

6. Place the rest of the sheets on top and spread with the remainder of the mixture.

7. Roll from one end to the other and then fold in the ends of the sheets.

8. Brush lightly with oil.

9. Bake at 200 C for 20 minutes, until golden.

Artichoke Pie

This was delicious with Jules and Sharpie’s spicy mint sauce.

Ingredients:

100 g spring greens or spinach

oil

1 tsp honey

2 tsp tamari

1 tin artichoke hearts

1 container tofu

2 eggs

phyllo dough

Instructions:

1. Wash and chop the greens/spinach. Steam or stir-fry with the oil, honey, and tamari until wilted.

2. Drain and chop the artichokes and chop the tofu. Mix them and two eggs with the greens.

3. Lightly oil an oven-safe dish. Place two sheets of phyllo on the bottom. Top with some of the mixture.

4. Place another sheet on top, then add the rest of the mixture. Top with another sheet of phyllo.

5. Fold the dough so it forms a package and brush a little oil on top.

6. Bake for 25-30 minutes at 200 C.

Honey and Mustard Stir-Fry

Obviously, you can use any vegetables you like, but the combination of honey and mustard (and, for a touch of tartness, add some lemon juice or sour plum) works really well with greens and potatoes.

Ingredients:

6-8 new potatoes (or 2 larger ones)

water

2-3 shallots

oil

1-2 carrots

1-2 parsnips (or a piece of swede)

honey

mustard

spinach or spring greens

100 g tofu

lemon juice, if desired

Instructions:

1. Wash the potatoes, then boil them for 15-20 minutes in the water.

2. Peel and dice the shallots, then fry them lightly in the oil.

3. Peel and dice the carrots and parsnips and add them to the pan.

4. Add honey and mustard and let the vegetables caramelise a bit.

5. Wash and dice the spring greens. Add them to the pan.

6. Chop the tofu and add it as well. Stir-fry everything together for another 5-10 minutes.

7. Sprinkle with lemon juice, if desired, and serve.

Vegan Pasta Alfredo

This was really tasted and it reminded me of that rich dish, fettucine alfredo. It was so nice to have a lower-fat, cruelty-free alternative!

Ingredients:
2-3 garlic cloves
oil
1 onion
tofu
2-4 tsp basil
1 tsp miso
pasta
other veg as desired

Instructions:
1. Rub the garlic cloves in some oil and put them in aluminium foil. Roast in the oven for about 20 minutes at 200 C.
2. Dice the onion and fry it lightly in the oil.
3. Blend the tofu with the basil and miso until smooth.
4. Boil the pasta and add other veg as desired.
5. Serve the pasta with the veg, onions, and the tofu alfredo sauce.

Mushroom and Tofu Stir-Fry

I used to think I didn’t like mushrooms, but M convinced me to give them another try and I have found I really do enjoy them. I use them in omelettes and stir-fries and with pasta quite a bit. Here I’ve cooked them with tofu, but my beloved can no longer eat soya products, so I can’t make this anymore.

You can easily vary the seasoning by varying the sauces. I loved ume plums (sour plums) in Japan, so I was pleased when I found the ume plum sauce at my local vegetarian store. It adds a distinct tang and is good as a salad dressing or in dishes such as this one.

Ingredients:
oil
1 tsp honey or sugar
¼-½ cabbage
1 handful mushrooms (about 5-8)
200 g tofu
soy or tamari sauce
plum sauce or ume plum seasoning, optional
noodles

Instructions:
1. Heat the oil over low heat and add the honey.
2. Wash and slice the cabbage and mushrooms and fry them in the oil and honey until the mushrooms are darkening, about 5-8 minutes.
3. Chop the tofu and add it to the pan.
4. Season with soy, tamari, and/or plum sauce as desired.
5. Add the noodles and stir for another minute or two, then serve.

Vegan and Berry Chocolate Cake

This is almost the same as the vegan chocolate cake I posted before, but I added berries. I did a combination of raspberries and cherries, but really any berry would be fine. I’ll make it with blueberries some time too.

You can double the recipe and make two cakes, then put frosting between the layers.

Ingredients:
1 cup flour
½ cup cocoa powder
¼ cup ground almonds
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 pinch salt
3/4  cup soy milk
175 g (about 6 ounces) tofu
2 tbsp vegetable oil, plus extra for the baking tin
1 cup berries

Instructions:
1. Mix all the dry ingredients together in a mixing bowl or food processor.
2. Add the soy milk to the dry ingredients and mix again.
3. Blend the tofu in a blender until creamy. Add the oil and mix again.
4. Add the tofu to the other ingredients. Mix well. Add the berries last.
5. Oil the baking tin (or line with greaseproof or parchment paper). Pour the batter in.
6. Bake at 180 C for about 20 minutes. Frost if desired.

Vegan Spanokopita, or Spinach and “Cheese” Pie

Since we’ve been avoiding dairy at home, I wanted to try to remake some of my old cheesey favourites in a new, vegan-friendly way. Spanokopita, a spinach and cheese pie, has long been one of my staple recipes, and this is my new vegan version.

Alas, since I first started making it, I found out M can’t have tofu, so now I leave that out and add other vegetables.

Ingredients:
1-2 onions, depending on how oniony you like it
2-3 cloves garlic, optional, also depending on taste
2-4 tbsp olive oil
1 tsp sugar
2 pounds spinach (if fresh, it should be washed carefully, and if frozen, it should be well thawed)
175 g tofu
1 cup vegan “cheese”
½ cup soya yogurt or oat cream
handful of black olives
30 g (or so) pine nuts
black pepper
1 dash salt
1 package filo dough

Instructions:

1. Chop the onion/s. Mince the garlic, if using it. Preheat the oven to 200 C.
2. Gently fry the onions in some of the olive oil until golden, then add the garlic, if using it. Add the sugar so the onions caramelise.
3. Defrost the spinach, if frozen, or steam it, if fresh.
4. Chop the tofu and the cheese and mix it with the soya yogurt.
5. Chop the olives. Mix them with the pine nuts, and the tofu, then add in the spinach and the onions. Mix everything together well.
6. Lightly oil a casserole dish. Line it with four sheets of filo, layered over one another so that the pieces hang over the edges of the dish.
7. Spread out some of the filling on top of the filo.
8. Place another sheet on top, then some more filling. Repeat until the filling is all used up and then cover it with another sheet of dough. Brush it lightly with olive oil and tuck any excess edges in.
9. Bake the spanokopita for 30-50 minutes, checking after about 25 minutes to see how golden and ready it is.
10. Serve and enjoy!

Vegan Chocolate Cake

You can double the recipe and make two cakes, then put frosting between the layers. I used a simple frosting made of cocoa powder, soy cream, and icing sugar. The end result was a chocolatey, gooey cake that was just perfect for a Friday evening.

Ingredients:
1 cup flour
½ cup cocoa powder
¼ cup ground almonds
½ cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 pinch salt
½ cup soy milk
175 g (about 6 ounces) tofu
2 tbsp vegetable oil, plus extra for the baking tin
¼ cup hot coffee or water

Instructions:
1. Mix all the dry ingredients together in a mixing bowl or food processor.
2. Add the soy milk to the dry ingredients and mix again.
3. Blend the tofu in a blender until creamy. Add the oil and mix again.
4. Add the tofu and the hot coffee or water to the other ingredients. Mix well.
5. Oil the baking tin (or line with greaseproof or parchment paper). Pour the batter in.
6. Bake at 180 C for about 20 minutes. Frost if desired.

Peanut Tofu with Noodles

I love fast, healthy meals. This kind of recipe can be varied endlessly.

Ingredients:
1 container tofu (about 300 g)
tamari sauce (you can use soy)
oil
1 chilli pepper
1 red pepper
2-4 spring onions
1 package sugar snap peas (about 200 g)
5-7 tbsp peanut butter (I use crunchy to get nice peanut bits)
1 tsp lemon juice
noodles (Thai-style ribbon noodles work well with this, but any kind is fine)
1-2 eggs, as desired

Instructions:
1. Sprinkle the tofu with tamari sauce and marinate it for a few minutes. Bake it in the oven at 150 C for 10 or so minutes, so it gets a bit of colour.
2. Warm up the oil. Wash and dice the chilli and pepper and fry them in the oil.
3. Wash and chop the onions and wash and trim the sugar snap peas and add them. Remove the tofu from the oven, dice, and throw into the pan.
4. Add the peanut butter, lemon juice, and another dash each of oil and tamari. Cook over low heat for 5 or so minutes.
5. Put the noodles in, and the eggs if using them. If you use the eggs, stir them so they break into small ribbons. Cook for a few more minutes, then serve.

Chinese-Style Fried Rice

This is a great way to use leftover rice and it’s best if you make the rice the day before, as that somehow affects the starch so that the rice gets crispier. You can make the rice the same day, however.

This can also be easily varied by adding any sort of vegetables you have on hand and any protein you want (Chinese restaurants often serve this with chicken, but I use tofu or seitan, obviously).

Ingredients:
1 onion
oil (sesame oil works well in this if you have it)
about 1 tbsp chopped coriander
vegetables (around 200 g) (I used broccoli, spinach, and peas this time, but corn and carrots are also good)
white rice (about 40 g uncooked rice per person) – cooked the night before and left in the fridge overnight
tofu, if desired
soy or tamari sauce to taste (about 1/8 to ¼ cup)
2 eggs

Instructions:
1. Dice the onion and fry it in the oil in a large frying pan or wok. Add the coriander.
2. Defrost the vegetables, if using frozen, or wash and chop them if using fresh.
3. Add the rice to the onion and fry it for a few moments. Then add the vegetables. Dice the tofu, if using it, and add it and the soy sauce. Continue to stir-fry, adding more oil if needed.
4. Whisk the eggs and add them to the pan just a few moments before everything is done. Stir-fry while stirring for 3-4 more minutes, until the eggs are just set into strips. Then serve the rice.

Spicy Tofu

This is really easy and tasty. I like to add it to stir fries. For example, it goes well with aubergine, broccoli, and noodles in a peanut cream sauce.

Ingredients:
1 package tofu
2 tbsp horseradish, or to taste
1 tsp mustard powder, or to taste

Instructions:
1. Drain the tofu.
2. Coat the tofu in horseradish and mustard.
3. Bake it in the oven at 180 C for about 15 minutes, until firm and slightly golden.
4. Use the tofu in any dish you like.

Pot Pie

Growing up in the US, I regularly had what we call “pot pie”. This is a pastry filled with vegetables and chicken or turkey. Once I became a vegetarian, I wanted something with the same sauce but without the poultry. So I made my own version, and I’ve successfully served it to people here in the UK, and they have complimented me on it.

Ingredients:
500 g puff pastry
1-3 carrots and/or parsnips, chopped into pieces
water or milk
1 celery stalk, chopped
1-2 cups frozen veggies
some chopped tofu, if desired
1/3 cup flour
2/3 cup milk
1 vegetable stock cube
salt
black pepper

Instructions:
1. Roll out the pastry and make two pieces from it.
2. Peel and dice the carrots and/or parsnips, then cook the pieces over medium heat until slightly soft in water or milk to cover.
3. Wash and chop the celery. Add it and the other veggies. Cook briefly, until defrosted. Add the tofu if using it.
4. Add the flour, milk, stock cube, salt, and pepper. Cook a bit more over medium heat, stirring.
5. Put one crust on the bottom of a pan. Top it with the filling.
6. Add the other crust on top.
7. Bake for 30 min at 220 C, until golden.

Stir-Fries

I’ve been making a lot of stir-fries lately. They’re healthy, fast, and easy to vary. Basically, I take a bunch of vegetables and lightly fry them in oil. If I’m using tofu, I dice that and add it now too (or sometimes I marinate it and bake it, then add it). Meanwhile, I cook rice (if I’m making it over rice). I use seasonings such as peanut butter, miso paste, curry paste, or chilli. If I’m using noodles, I add them in to the pan right towards the end. I often add an egg or two and scramble it for a minute, so it’s just cooked. Then I serve the vegetables either over the rice or with the noodles.

Dinner’s ready in 10 or 15 minutes. Does it get much easier than this?

Pad Thai

Okay, so this isn’t completely traditional pad thai. So what? It’s close enough and it’s tasty!

Ingredients:
frozen vegetables (I used what I had on hand – about 200 g broccoli, 50 g corn, 50 g broad beans)
oil
1 block tofu (if desired)
lime leaves
2 tbsp peanut butter (or 50 g crushed peanuts)
2 eggs
300 g pad thai noodles
bean sprouts (I didn’t have them on hand this time, but I’ve often added them at the end)

Instructions:
1. Stir-fry the vegetables in the oil in a big frying pan or wok. Add the tofu (cut into cubes), if you’re using it, and the lime leaves.
2. When the vegetables have defrosted, mix in the peanut butter (or peanuts) and push the veg to one side. Break the eggs into the middle and stir them, so they scramble into pieces.
3. Add the noodles and cook for about 2 more minutes. Add the bean sprouts.
4. Serve.

Stir-Fry with Udon Noodles

I’ve been making lots of stir-fries lately, because they’re so easy and healthy. I’ll post a few variations on them, but play around and see what combinations you like. You can also add an egg in at the end, for extra protein.

Ingredients:
1 red pepper
½ broccoli (or a container of tender-stem broccoli)
oil
1 container tofu
100 g sugar snap peas
1-2 tbsp miso paste
1-2 tbsp peanut butter
chilli flakes to taste
150 g udon noodles

Instructions:
1. Wash and chop the pepper and broccoli. Stir-fry them in oil.
2. Dice the tofu and add it to the pan. Wash and add the snap peas.
3. Add the miso paste and peanut butter to the pan and stir well, so all the vegetables and tofu get some sauce. Season with chilli flakes according to how spicy you like it.
4. Add the udon noodles and stir-fry 2-3 minutes more, then serve.

Asparagus and Spinach Pizza

Once you’ve made your dough and sauce (see the previous recipes), you can play around with toppings for your pizza. Because it’s been asparagus season, I used asparagus for my most recent pizza, but other toppings having included spinach, olives, and feta, tofu and broccoli, and fake meat products. Anything you’d order from a restaurant or buy at a grocery store you can make at home!

Ingredients:
1 portion pizza dough (see earlier recipe)
2 tbsp olive oil, plus extra for the tray/dish
1 portion pizza sauce (see previous recipe)
1 bunch asparagus
1 cup fresh spinach
1 package mozzarella cheese (about 200 g)
50 g cheddar cheese
black pepper to taste

Instructions:
1. Roll out the pizza dough and place it on an oiled pizza stone or a baking tray, or in an oiled oven-safe dish. Pre-bake at 180 C for 5 minutes.
2. Spread the sauce over the base.
3. Wash and chop the asparagus and spinach. Place it over the sauce.
4. Shred the cheeses and top the veg with the cheese. Sprinkle with olive oil and black pepper.
5. Bake for about 15 minutes at 180 C.

Miso Tofu Stir-Fry

I work long hours and though I enjoy cooking, I don’t always have time to make a gourmet meal. That’s where dishes such as stir-fries or grains/rice/pasta and veg come in. They’re quick and simple to make, you can vary them according to what you have at home, and they’re healthy and tasty. I like to try different vegetable combinations and different spices, so this time I used miso, red pepper, and asparagus, and I found that they worked well together and also looked pretty. Of course, I livened mine up with extra Tabasco sauce.

Ingredients:
1 package tofu
miso paste (about 1 tbsp, but it depends on how salty you want it)
brown basmati rice
water
1 onion
oil
vegetables (I used red pepper and asparagus)
yogurt

Instructions:
1. Drain as much of the water from the tofu as you can. Spread miso paste on the tofu and place it in an oven-safe dish. Roast it for 10-15 minutes at 180 C.
2. Set the rice to boil in the water.
3. Dice the onion and fry it lightly in the oil. Chop the other vegetables and add them to the pan. Stir-fry for about 10 minutes.
4. Dice the tofu and add it to the pan as well. Stir-fry for 5-10 minutes.
5. Serve the tofu and vegetables over rice, accompanied by yogurt.

Tofu Cutlets with Potatoes and Vegetables

This recipe is so simple that it’s almost silly to write it, but I jokingly referred to it as the vegetarian’s meat and potatoes. Try serving it to dedicated carnivores and see if you convince them that going meat-free doesn’t mean going hungry or having to skip flavourful meals.

Ingredients:
1 courgette
tofu cutlets
oil
yogurt
new potatoes
water
garlic baguette
butter

Instructions:
1. Slice the courgette. Fry the cutlets and courgette pieces in oil, then add yogurt.
2. Meanwhile, boil the potatoes in water and toast/bake the garlic baguette.
3. Serve the cutlets, vegetables, and potatoes along with slices of baguette.

Red Vegetable Curry

M pronounced this “very, very lovely”, which I think means it’s a winner of a dish. It’s simple and healthy and it’s really easy to vary according to your tastes and what’s in season.

Ingredients:
oil
red curry paste
1 tin coconut milk
vegetables (I used purple sprouting broccoli and asparagus, because they were in season)
tofu or other protein
lime leaves
Thai sticky rice
water

Instructions:
1. Warm the oil and add 1 tbsp each of curry paste and coconut milk. Warm so the paste releases its fragrance.
2. Add the vegetables, a few lime leaves, and the tofu, and stir fry.
3. Meanwhile, boil the sticky rice according to directions in the water. I use half the amount of water and half coconut milk.
4. Add more curry paste according to taste (I usually use 3-4 tbsp, as M doesn’t like it too spicy) and the rest of the coconut milk to the vegetables. Cook for a few more minutes.
5. Serve the vegetables over the sticky rice.