Classic Korma (8* plant points)

Who can resist this classic korma made with six different types of vegetables and beans, wrapped in spice and all things nice, like coconut milk and tahini. I don’t often use onion, but this mix welcomes some heat. Soft tofu brings protein and a smooth, soft bite, valuable for those missing meat.

prep time 1 hour

serves 6 – 8

drizzle of oil

200g red onion (roughly chop into 2” pieces)

750g sweet potato (two medium) , chop into 1” pieces

one can coconut milk

one jar of korma paste

300g tofu, cubed

525g cabbage (standard cabbage!) , shredded

one can chickpeas, drained

260g spinach

300g couscous, or rice

tahini

Drizzle oil in deep frying pan on a medium heat. Fry onion and potatoes for a few minutes. Pour on coconut milk and jar of korma paste. Boil gently for 15 minutes, or until potatoes have begun to soften, stirring occasionally to prevent sticking. Add tofu and stir in. Add cabbage and chickpeas, and put lid on. Allow cabbage to steam for 15minutes. Mix cabbage gently into the curry. Add spinach and put lid on. When it wilts stir into the mix. Prepare the couscous, and serve curry with a dollop of tahini.

V*Eg Fried Rice

Broccoli is my spring time favourite vegetable, which is lucky as I have a glut on from my allotment, so it is going in EVERYTHING! This time it is mixed with chestnuts and tofu to create an authentic Chinese dish reminiscent of the egg fried rice I used to eat. The “yolk” has a dry texture, and as it is made with spice is full of flavour. The tofu, soft and oily, makes for a slippery egg white substitute. It is not very eggy in flavour, but the textures and nutrition are a close match.

Prep time 45min

Serves 4 – 5

150g brown rice

Drizzle of toasted sesame oil

350g leek, sliced

3 cloves garlic, sliced

180g chestnuts, cut into halves

40g sesame seeds

handful parsley, finely chopped

250g broccoli, chopped

400g tofu

260g spinach

for the yolk:

100g chickpea flour

3 teasp of spice (tumeric+black pepper, or five spice)

drizzle of oil

dash of water

Put the rice on to boil, optionally add some stock to the water. Chop leeks, garlic, parsley and chestnuts. Boil broccoli for 10-15 minutes, drain when cooked. Mix up the “yolk” into a smooth paste. Once the rice is cooked, put some oil into a large frying pan. Fry the leeks, garlic, parsley, chestnuts, sesame seeds and rice. Add the yolk. Crumble the tofu onto the mix. Add the broccoli. Add spinach. Stir fry for 10 minutes, or until heated through. Serve with hoisin sauce.

Roasted Parsnip Soup

Thick, creamy, nutty soup made with parsnips, broccoli and white beans, this is a journey into all that is pure about spring vegetables. Finely chop the broccoli and keep it out of the blender to maintain the texture, likewise the white beans. Packed full of fibre, parsnips take a lot of salt, so don’t be shy with the shaker.

prep time 1 hour 15 min

serves 4

725g parsnip, chopped into 1” pieces

drizzle of oil

generous sprinkling of tarragon, salt and pepper

200g broccoli, finely chopped

can of white beans

700ml stock

80g walnuts, chopped

Chop the parsnips and par boil for 20 minutes in a pan of boiling water. Pre heat the oven to 180 degrees (fan / 200 degrees / gas mark 6). Drain the parsnips and place in a roasting tray. Drizzle with oil and sprinkle liberally with tarragon, salt and perpper. While the parsnips are roasting, finely chop the broccoli and cook for 10-15 minutes. Keep the broccoli stock or mix up 700ml of stock. After 35 minutes of roasting the parsnips, or until cooked through, remove from the oven. Blend the parsnips and stock to a smooth consistency. Mix the broccoli into the parsnips, add the beans (drained) and stir over a hob until fully heated through. Chop the walnuts. Serve with nuts sprinkled on top and bread on the side. Add extra salt as required.

Roasted Squash and Broccoli Soup

Pure pure pure this soup is made from the wholiest of ingredients roasted squash and broccoli, mixed with some beans and topped with chopped cashews for an exotic twist. I saved the broccoli water for the stock. 

Prep time: 15min – 1 hour

Serves 2

400g roasted squash

200g broccoli

500ml stock

½ – 1 can of kidney beans

40g cashews chopped

bread

I roasted half a squash one day and prepared amultitude of dishes with it, this is one of them. If you have already roasted your squash (45minutes at 180 degrees fan oven) this soup takes a matter of minutes. Boil broccoli for 10-15minutes. Blend squash and broccoli with broccoli water to a smooth, thick consistency. Mix in your can of beans (drained) and heat on the hob until heated through. Serve with bread and nuts.

Squash, tofu, olive and tomato pie

The roasted squash brings chargrilled sweetness, olives bring saltiness, blended together in simple tomato sauce with a proteinous lift from the tofu, I made this pie out of leftovers fusing Mediterranean and English flavours. Served with purple sprouting broccoli, or your choice of greens, this vegan pie makes a healthy dish. I seasoned the filling with fresh parsley from the garden and cloves of garlic to create a spring time meal bursting with flavour.

Prep time 1 hr 15min

Serves 4

500g roasted squash

drizzle of roasting oil

300g ready made shortcrust pastry

200g tofu

15 olives, halved

can of tomatoes

cherry tomatoes halved (optional)

3 cloves garlic, halved

sprigs of parsley

300g broccoli

for the dressing:

nut butter 

soya yoghurt

Drizzle in oil and roast the squash at 180 degrees at the top of a fan oven for 40 minutes, check it isn’t sticking at 30minutes. Roll your pastry into a shape that covers your pie dish with some spare for the lid. Crumble half your tofu onto the pastry, add half your squash, add half the olives, add half the tomatoes. Repeat until the pie dish is full. Stick the cloves of garlic into the mix and add parsley sprigs. Add the lid to the pie dish. Preheat oven to 180 degrees fan oven and move shelf to centre of oven. Cook pie for 25 minutes. At T minus 15 minutes prepare and put the broccoli on to boil. Mix the yoghurt with nut butter in a ratio of 2:1. Serve pie, broccoli and dressing.

Vegan Mushroom Stroganoff

Strognoff is one of my favourite dishes, creamy paprika-ness just so easy to eat and tasty too. This recipe includes spinach and walnuts for added calcium and iron.

Prep time 30 minutes

Serves 3

150g rice – if cooking brown rice, put that on to boil first 

Drizzle of oil in pan

Chop 1 onion and 3 cloves of garlic and fry in oil

Sprinkle 1 tsp paprika over onion

Add 500g mushrooms chopped

Add 80g walnuts chopped

Add 250ml of stock

Add a can of kidney beans

Add a bag of spinach

Add a pot of vegan sour cream / or creme fraiche, mix well and leave to simmer for 15 minutes

Serve with a squeeze of lemon juice, salt and pepper

25 Minute Vegan Burrito

Inspired by Central and South American soft wraps, this vegan burrito combines sweet corn, avocado, rice and sauces to create a sumptuous, colourful meal. Nutritional yeast add a cheese-like dimension as well as adding to the nutrition of the meal.

prep time 25 minutes

per person:

1 tbsp brown rice / 25g

¼ red onion, chopped

45g sweetcorn

50g kale chopped

½ teaspoon of stock (for boiling kale)

1/3 can of black beans

3 teaspoon tomato puree

teaspoon garlic puree

half an avocado sliced

one fresh tomato chopped (optional, if seasonal!)

2 x soft wraps

vegan mayonnaise

lemon juice

nutritional yeast

First things first, put your brown rice on to boil, this is what takes the most amount of time at 25 minutes. Finely chop your kale and boil in stock, allow 10 minutes. Drizzle some oil in a frying pan and once warmed add onion, sweetcorn, beans, tomato and purees. Mix well. You may have three pans on the go but each one is super simple to manage. Slice your avocado. Spread a thick layer of mayo on your wrap. Drizzle kale with lemon juice. Sprinkle nutritional yeast over contents of wrap. Build your wrap.

Brown Lentil One Pot Stew

I created this recipe when it was still cold but still useful for using up the winter veg of broccoli and leeks. An earthy, spicey one pot stew incorporating lentils and beans instead of meat, this gravey laden mix fuses Indian flavours with British veg.

Prep time 45 minutes

Serves 4

125g brown lentils

Half a teaspoon of stock (to boil the lentils)

250g leeks, chopped

250g broccoli, chopped

250g mushrooms, chopped

one can black beans, drained

250ml stock

can of chopped tomatoes

tomato puree, garlic puree

curry leaves, garam masala, or cumin

Put lentils on to boil in some water and stock. Chop leeks and fry in a little oil in a large frying pan. Add spices, curry leaves etc to frying pan. Chop broccoli and add to frying pan. Chop mushrooms and add to frying pan. Once veg have been coated in oil and spice, add stock water, tomatoes and purees to frying pan. Add black beans. Bring to boil and simmer. As soon as lentils are cooked – roughly 25 minutes – add to pan and simmer for a further 20minutes. Serve with bread and a generous dollop of tahini.

Spinach and Olive Pasta

Classic Italian vegan pasta dish, in the colours of the Italian flag!

Prep time 20 minutes

serves 3

Drizzle of oil

3 cloves garlic

herbs (mixed, or oregano), salt and pepper

1 can cannellini beans

1 can chopped tomatoes

260g spinach, chopped

15 olives, halved

150g – 180g pasta 

Slice garlic and fry in a little oil, herbs, S & P. Add tomatoes and beans. Bring to boil, simmer for 7 minutes. Put pasta on to boil. Add spinach and olives to sauce, simmer. When pasta cooked, drain and add to sauce in pan. Stir well and serve.

Winter Greens 30 Minute Curry

Spring is coming but the winter veg is still going strong with leeks leftover, and purple sprouting broccoli enduring the cold weather. This recipe uses tarragon and fenugreek to heighten the savoury taste of the vegetables, with coconut milk creating a smooth, creamy sauce. Leeks and broccoli are a fantastic combination, complementing each other in flavour and texture.

Prep time 30minutes

Serves 3

drizzle of oil

250g leek, sliced

50g spring onion, sliced

Fenugreek, tarragon, salt and pepper

200g purple broccoli, roughly chopped

can of white beans

can of coconut milk

couscous (45g each)

watercress salad

crusty bread

nutritional yeast

Drizzle oil into large frying pan over a medium heat. Add sliced leeks, onion, herbs and spices. After 5 – 10 minutes, add chopped broccoli and fry for a few minutes. Add beans from can. Pour on coconut milk. Bring to boil and simmer for 10 – 15 minutes, until broccoli is cooked through. Serve with watercress drizzled in oil, and couscous. Nutritional yeast optional.