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.
Tag Archives: vegan
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.
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.
Squash, tofu, olive and tomato pie
Roasted squash brings charred sweetness, olives bring saltiness, blended together in saucy tomato 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 you 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 flavours.
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.
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.
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.
Spinach and Olive Pasta
Classic Italian vegan pasta dish, in the colours of the Italian flag!
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.
Vegan Shepherd’s Pie
Nothing beats gravy and mash potato. This vegan twist on the traditional shepherd’s pie combines veggie sausages with brown lentils to create the filling, and sweet potato mustard mash for the topping. Served with spinach in tomato on the side, this rainbow coloured dish covers a lot of nutritional bases.
Sarasvati Flow 