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Recipes tagged with: vegan

Brazil Nut Roast

Brazil Nut Roast

One of the mainstay, classic recipe's of the early vegetarian movement. This was one of the most popular main courses that I used to make in the 80's when I owned and ran a vegetarian restaurant. It is also a delicious way for vegans to ensure that they add plenty of protein to their diet. You can adapt this recipe for any type of nut that you fancy and also try changing the vegetables and herbs that you use. Grating the vegetables keeps it light and prevents it being the chaffy, dry creation so mocked in the past. If you are not bothered about the recipe being vegan, use butter instead of the oil. Add a beaten egg too, it will be even lighter.

  • Time: 15 minutes to prepare. 40 minutes cooking time.
  • Complexity: easy

Cashew, Cinnamon and Orange Cake 'eggless'

Cashew, Cinnamon and Orange Cake 'eggless'

This is an egg free cake. I had the challenge of making a Jain friendly, egg free cake, that was robust enough to be the top tier of a traditional wedding cake, to be served at my daughters Anglo/Indian wedding. It would need to be made the week before and iced. I didn't want it to be stodgy, dry or heavy going, but as light and as fluffy as possible. My recipe contains butter and milk but if needed they can be replaced with dairy free or vegan alternatives. The image shows the cake with a very thin layer of ready rolled fondant icing on the top.

  • Time: 20 minutes to prepare and 30 minutes to bake.
  • Complexity: easy

Date Slices

Date Slices

This recipe really stands the test of time and I have been making it since the late 1970's. It is oat based and has no added sugar in the date filling. Made with a plant based or dairy free fat then it is suitable for vegans. What the current rage of clean eating, vegan and sugar free cakes, breakfast bars and superfoods then I suggest that you just give this old fashioned recipe a try. Dried apples, apricots and prunes all work well in the filling. Just substitute for the dates.

  • Time: 60 minutes
  • Complexity: easy

Pakora

Pakora

Delicious and very easy to make Indian snacks which are vegetarian/vegan and gluten free. Use thinly sliced potatoes in place of some of the spinach and onion for a change.

  • Time: 30 minutes
  • Complexity: easy

Red Bean and Cashew Rice

Red Bean and Cashew Rice

A savoury rice dish that can be eaten hot or cold. It makes a sustaining and filling vegan/vegetarian main course.

  • Time: 40 minutes
  • Complexity: easy

Roasted Pumpkin Soup

Roasted Pumpkin Soup

The perfect way to use up the flesh of pumpkins or squashes. Substitute carrots for other root veg if you fancy. This recipe also makes a good sauce for gnocchi and goes well with a grating of Parmesan cheese.

  • Time: 50 minutes including roasting time for the vegetables
  • Complexity: very easy

Toasted Pearl Barley with Lemon and Herbs

Toasted Pearl Barley with Lemon and Herbs

Pearl barley makes a nice change from rice. It is a little more chewy, has a delicate nutty flavour and is filling. It soaks up the bold flavours of a rich meat or vegetable stew or holds its own in a summery salad. So serve this recipe as you prefer, hot or cold works equally well.

  • Time: 40 minutes
  • Complexity: easy