FOR THE HASH BROWNS.
1 large potato.
2 tbsp plain flour.
¾ tsp salt.
¼ tsp black pepper.
olive oil, for shallow frying.
Preheat oven to 180°C. Fine grater or Microplane. Clean tea towel. Frying pan. Line a plate with kitchen paper. Line a baking tray. Roasting tin.
First make the guacamole. Halve the lime and squeeze the juice into a bowl. Peel and grate the garlic into the bowl. Add the salt. Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the stone, then twist and remove. Scoop the flesh into the bowl. Use the back of a fork to mash everything together.
Rip the stem from the chilli, cut it in half lengthways, remove the seeds and finely chop. Trim and finely chop the spring onions and cherry tomatoes and add them to the bowl. Pick the leaves from the coriander, roughly chop and add them to the bowl. Stir all the ingredients together with a fork so they’re well mixed. Taste and add a little more seasoning if necessary. Cover and refrigerate.
Peel the potato for the Hash Browns and grate it into a sieve. Wash under cold water until the water runs clear. Tip into the clean tea towel and twist the towel over the sink to squeeze out all the excess moisture. Put the grated potato into a mixing bowl. Sprinkle over the flour, salt and pepper and mix everything together. Roll the grated potato into 2 balls and squash them into 1cm-thick patties.
Put the frying pan over a medium heat. Pour in the olive oil until it’s 1cm deep. Warm until a wooden spoon dipped into the oil sizzles around the edges. Carefully place the hash browns in the oil and cook for 3–4 minutes on each side, until golden brown and crispy. Transfer to the plate lined with kitchen paper to drain.
Put the burger patties on the lined baking tray. Put the tray in the oven and cook following the instructions on the packet. 5 minutes before they’re ready, lay a slice of dairy-free cheese and a hash brown on top of each patty and place an upturned roasting tin over the patties to stop the cheese drying out. Bake for the remaining 5 minutes.
To assemble the burgers, slice the buns in half and spread the bottoms with the egg-free mayo. Cover with 2 lettuce leaves for each bun. Cut the tomato into thick slices and lay them over the lettuce. Take the burgers, cheese and hash browns out of the oven and place one patty on each burger. Dollop the guacamole over the tops. Close the lids of the burgers and serve.
Broccauliflower Cheese.
An easy, punchy, gorgeously warming dish that is perfect for a winter evening. As it’s packed with veggies and low on processed carbs it’s also not too heavy. Feel free to roast any veggies you like to add to this bake. The roux used in this dish is really reliable and would work well in any creamy pasta bake.
SERVES 4.
1 head cauliflower (about 600g).
1 head broccoli (about 350g).
1½ tbsp olive oil.
100g fresh spinach leaves.
50g panko breadcrumbs.
fresh chives, to garnish, optional.
200g salad, to serve.
salt and black pepper.
FOR THE CHEESY SAUCE.
50g dairy-free butter.
50g plain flour.
700ml unsweetened plant-based milk.
200g dairy-free cheese.
25g nutritional yeast.
30g pickled jalapeños.
1½ tsp garlic powder.
¾ tsp smoked paprika.
2½ tsp English mustard.
Preheat oven to 180°C. Line a baking tray. Large saucepan on a medium heat. Whisk. Grater. 20 x 30cm lasagne dish.
Trim the cauliflower and broccoli and cut into small florets. Cut the stems into similar-sized pieces. Spread over the lined baking tray. Sprinkle over a little salt, pepper and 1 tablespoon olive oil. Put the tray in the oven and bake for 20–25 minutes.
Meanwhile, make the cheesy sauce. Put the dairy-free butter into the medium hot saucepan and stir with a wooden spoon until it melts, then gradually add the flour to the pan, stirring vigorously until you have a doughy paste. Gradually pour in 500ml of the milk, whisking all the time until you have a thick, creamy sauce.
Grate the dairy-free cheese. Add the cheese, nutritional yeast, jalapeños, garlic powder, paprika and mustard to the pan, stirring constantly, until the cheese has melted and combined with the sauce. Add the rest of the milk and keep stirring until the sauce has a thick, creamy consistency. Taste, season to perfection with salt and pepper and turn the heat right down.
Take the tray out of the oven and turn on the grill to hot. Add the cauliflower and broccoli to the pan of cheese sauce. Add the spinach and fold so that everything is well covered in sauce. Pour into the lasagne dish and smooth out with the back of a wooden spoon.
Pour the panko breadcrumbs into a dish and drizzle over the remaining ½ tablespoon olive oil. Toss to coat. Sprinkle the breadcrumbs over the top of the cheesy vegetables.
Put the lasagne dish under the grill until golden, 1–5 minutes depending on your grill, so watch it closely. Remove the dish from the oven. Spoon into bowls. Snip over the chives to garnish, if using, and serve with the salad on the side.
Aubergine Katsu.
We’ve been refining this dish for some time now to achieve the perfect balance of a beautifully light but comfortingly warm katsu sauce. Katsu is amazing with the mighty aubergine. You can also make double the sauce and freeze half, it will keep for a month (defrost it overnight in the fridge before reheating).
SERVES 4.
175g plain flour.
½ tbsp salt.
250ml unsweetened plant-based milk.
150g panko breadcrumbs.
2 aubergines (about 300g each).
4 spring onions.
white sesame seeds, for sprinkling.
500g cooked basmati rice, or use 2 x 250g bags microwavable basmati rice, to serve.
vegetable oil, for frying.
FOR THE KATSU SAUCE.
1 large onion.
1 small carrot.
5cm piece fresh ginger.
2 garlic cloves.
2 tbsp sesame oil.
1 tbsp olive oil.
1½ tsp soy sauce.
1 tbsp curry powder.
350ml vegetable stock.
1 lemon.
2 tsp garam masala.
1 tsp sugar.
1 tbsp cornflour.
2 tbsp water.
Fine grater or Microplane. 2 large frying pans. Liquidiser. Whisk. Line a large plate with kitchen paper.
First make the sauce. Peel and dice the onion. Peel and grate the carrot. Peel the ginger by scraping off the skin with a spoon, then finely grate. Peel and grate the garlic.
Put one frying pan over a medium heat and warm the sesame oil. Add the onion and fry for 3–4 minutes, stirring. Add the carrot and olive oil and stir for 5–6 minutes. Add the garlic and ginger and stir for 2 minutes. Add the soy sauce and curry powder and stir for 2 minutes, then transfer to the liquidiser along with the vegetable stock. Blend. Pour back into the pan and return to a medium heat.
Cut the lemon in half and squeeze the juice of half into the same pan, catching any pips with your other hand. Sprinkle over the garam masala and sugar and stir. Reduce the heat to low. Taste and add more salt and lemon if required. Put the cornflour and water into a small dish and mix together with a fork. Pour into the pan and stir to thicken.
Now make the batter. Put the flour, salt and milk into a mixing bowl and whisk to a smooth batter. Tip the breadcrumbs into a separate bowl.
Trim the aubergines and cut into 1cm-thick slices. Tip them into the batter and toss to coat. Pick out one slice and roll it around in the breadcrumbs, covering it completely. Repeat to coat all the slices.
Fry the aubergine. Pour the vegetable oil into the second pan until it’s 2cm deep. Put the pan over a medium heat and heat until a wooden spoon dipped into the oil starts to bubble around the edges. Carefully add the aubergine slices and fry in batches for 3–4 minutes on each side, until crispy and deep golden. Transfer to the kitchen paper for a minute to soak up any excess oil.
Meanwhile, heat the rice, if necessary, or cook following the instructions on the packet, then divide among plates. Arrange the crispy aubergine on top and drizzle over the katsu sauce. Thinly slice the spring onions and sprinkle them over with the sesame seeds before serving.
Greek Gyros.
Tzatziki is a wonderful dip for things like nachos and crudités or simply spread over bread, so make an extra batch of it to use in another meal. You can make these mushrooms a day ahead and reheat them. If you don’t fancy bread, this would make a really great salad box.
SERVES 4.
2 red onions.
2 garlic cloves.
400g shiitake mushrooms.
3 tbsp olive oil.
2 tbsp red wine vinegar.
2 tsp dried oregano.
1 tsp dried thyme.
1 tsp dried rosemary.
½ tsp smoked paprika.
½ tsp sugar.
1 tsp salt.
1 large tomato.
½ head baby gem lettuce.
4 Greek pitta breads (roughly 20cm in diameter)
FOR THE TZATZIKI.
½ cucumber.
1½ tbsp salt.
1 lemon.
1 small garlic clove.
4 fresh mint leaves.
10g fresh dill.
200g thick coconut yoghurt.
a drizzle of olive oil.
salt and black pepper.
Fine grater or Microplane. 2 frying pans. Clean tea towel. Cut out 4 23 x 23cm squares of parchment paper.
First make the tzatziki. Peel the cucumber and grate it into a bowl. Sprinkle over the salt and stir to coat. Set aside for 15 minutes.
Peel and thinly slice the onions for your gyros. Peel and grate the garlic. Cut the mushrooms into 1cm-thick strips.
Put a frying pan over a medium heat and pour in 2 tablespoons olive oil. Add half the sliced onion and fry for 3–4 minutes. Add the garlic and stir for 2 minutes. Add the remaining olive oil. Tip in the mushrooms and stir them into the onions for 3–4 minutes. Add the red wine vinegar, oregano, thyme, rosemary, paprika, sugar and salt. Fold everything together and cook for 7–8 minutes. Reduce the heat to low and keep warm, stirring occasionally.
To finish the tzatziki, tip the cucumber into the middle of a clean tea towel, gather up the edges and squeeze out the excess water. Put the strained cucumber back into the bowl. Cut the lemon in half and squeeze over the juice of one half, catching any pips in your other hand. Peel the garlic and finely grate it into the bowl. Finely chop the mint leaves and dill and add them to the bowl. Pour over the coconut yoghurt and mix everything together with a spoon. Taste and season with more lemon juice, if necessary, salt, pepper and a drizzle of olive oil.
Thinly slice the tomato. Shred the lettuce.
Warm the pitta breads. Put the second frying pan over a medium heat. Gently warm the pitta breads in the pan for a minute on each side.
Lay the squares of parchment paper on a clean surface and put a pitta on each one. Spread with a generous helping of tzatziki. Top with the lettuce, tomato slices, an equal serving of the mushroom mixture and the rest of the sliced onion. Wrap your gyros up in the parchment paper and serve immediately.
Piri Piri Chorizo Bake.
This is a quick and easy to knock up, eat-the-rainbow revelation. Coloured heritage tomatoes are a great addition if you can get hold of them. The piri piri sauce is wonderful, so consider making double and keeping half for another recipe. Serve with brown rice for an even healthier meal.
SERVES 4.
2 medium sweet potatoes.
olive oil.
1 lemon.
1 red pepper.
1 green pepper.
1 yellow pepper.
3 garlic cloves.
300g Eazy Chorizo or shop-bought veggie chorizo sausages.
20 cherry tomatoes.
20g fresh coriander.
500g cooked basmati rice, or use 2 x 250g bags microwavable basmati rice, to serve.
salt and black pepper.
FOR THE PIRI PIRI SAUCE.
1 red onion.
4 garlic cloves.
1 red pepper.
2 fresh red chillies (scotch bonnet, red or bird’s-eye).
2 tbsp smoked paprika.
1 tsp dried oregano.
2 tbsp red wine vinegar.
a large bunch of fresh basil.
1 lemon.
Preheat oven to 180°C. Large microwaveable bowl, optional. Roasting tin. Liquidiser. Fine grater or Microplane.
First cook the sweet potatoes. Peel the sweet potatoes and cut them into 2cm cubes. Put them in a large microwaveable bowl, sprinkle over a pinch of salt and pepper and drizzle with olive oil. Cut the lemon in half and squeeze over the juice, catching any pips in your other hand. Toss to coat. Cover the bowl with a plate and microwave on high for 6 minutes, until soft. Alternatively, cook in the oven at 180°C for 30–35 minutes, until soft.
Cut the peppers in half, cut out the stems and seeds and cut the flesh into 2cm cubes, then put them in the roasting tin. Use the back of a knife to lightly crush the 3 garlic cloves and add them to the tin. Drizzle over a little olive oil and sprinkle with salt and pepper. Add the sweet potatoes to the peppers and put the tin in the oven for 10–15 minutes, until the peppers have small black patches on the skins.
Meanwhile, make the Eazy Chorizo sausages following the recipe opposite (or cut up shop-bought sausages into bite-sized pieces and cook following the instructions on the packet)
To make the piri piri sauce, peel and roughly chop the onion and garlic. Cut the pepper in half and cut out the stem and seeds. Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder sauce. Put the onion, garlic, pepper and chillies in the liquidiser with the paprika, oregano, red wine vinegar and basil. Grate in the zest of the lemon, then cut it in half and squeeze in the juice, catching any pips. Add a drop of water and blend to a smooth paste. Taste and adjust the seasoning, if necessary.
Remove the roasting tin from the oven. Transfer the sausages and piri piri sauce to the tin and mix everything together. Add the cherry tomatoes and put the tin back in the oven for 15 minutes, until the potatoes and peppers are cooked and the sauce is piping hot.
Heat the rice or cook it following the instructions on the packet.
Pluck the leaves from the coriander and dispose of the stems. Coarsely chop the leaves and sprinkle them over the vegetables. Serve with rice.
Eazy Chorizo.
Once we’d developed this quick DIY chorizo recipe we never looked back. Hitting a standard shop-bought veggie sausage with fennel, paprika, red wine and maple syrup gives an instant chorizo vibe.
MAKES 300g.
300g plant-based sausages.
2 tbsp olive oil.
1½ tsp smoked paprika.
½ tsp cayenne pepper.
¼ tsp ground fennel.
a pinch of salt.
a pinch of black pepper.
2 garlic cloves.
4 tbsp red wine.
½ tbsp maple syrup.
Medium frying pan on a medium-high heat. Fine grater or Microplane.
Slice the sausages into 2cm-thick rounds. Put them in the hot pan and pour over the olive oil. Fry for 5 minutes, turning them now and again, until golden. Sprinkle over the paprika, cayenne pepper, fennel, salt and pepper. Peel and finely grate the garlic into the pan and fry for another 2 minutes.
Carefully add the red wine and maple syrup to the pan and cook until the wine has reduced and you have a sticky glaze, stirring occasionally. Toss to ensure the sausage is covered. Take off the heat once all the liquid in the pan has evaporated, and serve.
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