Our Favourite Recipes
Creamy Vegetable Pasta
Risotto Stuffed Courgette V
Cook pasta in large saucepan as directed on package, adding spinach, peppers and mushrooms for the last 5 min. Drain in colander.
Meanwhile, cook cream cheese and milk in same saucepan on low heat until cream cheese is melted and mixture is well blended, stirring frequently.
Return pasta mixture to pan. Add basil; mix lightly.
Preheat oven to 200°C. Using a teaspoon, scoop flesh from courgette halves, leaving a 5mm border to make a shell (see note). Place courgette shells, cut-side up, in a large baking dish. Finely chop the courgette flesh.
Place stock in a saucepan over medium heat. Cover and bring to a simmer. Meanwhile, melt the vegan butter in a medium non-stick frying pan over medium heat. Add mustard seeds and cook for 1 minute. Add onion and chopped courgette. Cook, stirring, for 5 minutes or until golden. Stir in rice and cook for 1 to 2 minutes.
Add 2 tablespoons of stock to rice mixture. Stir until all liquid has been absorbed. Repeat with remaining stock. Remove pan from heat (risotto should be thick and creamy). Stir in grated squash. Season with pepper.
Spoon risotto into courgette shells. Bake for 30 minutes. Place courgette on serving plates. Top each with a dollop of pesto. Serve.
Vegetarian Chilli Con Carne
Heat the oil in a frying pan and fry the onion and garlic for 5 minutes until softened.
Add the mushrooms and cook for a further couple of minutes.
Stir in the Quorn mince and then the tomatoes, red pesto, oregano, wine, sugar and vegetable stock cube. Increase the heat and simmer gently for 8 minutes.
Stir in the basil, season to taste then remove from the heat.
Make the white sauce by melting the butter, stir in the flour and cook gently for a further minute stirring constantly. Slowly add the milk stirring continuously to avoid lumps, until it thickens. Stir in three quarters of the grated cheese, keeping the remainder for the top of the lasagne.
Put 2 lasagne sheets in the base of a lightly greased shallow ovenproof dish spoon a third of the mince mixture on the lasagne sheets. Repeat these layers finishing with a layer of pasta.
Pour over the cheese sauce and scatter over the remaining cheese and bake in the oven for 25 minutes until the top is golden brown and bubbling
Falafel & Hummus Pitta V
Cut pitas in half and gently split each half to create 8 pockets
Fill each pocket with the hummus, falafel balls, sliced red onion, shredded lettuce, sliced tomatoes and sliced black olives. Season to taste.
Heat the oil in a large frying pan. Fry the onion and garlic until soft and golden. Add the Quorn Mince, spices and bay leaves and fry for 3 minutes.
Add the tomatoes, vegetable stock and green pepper and bring to the boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
Stir in the kidney beans and cook for 5 minutes.
Mix the cornflour with the water to a smooth paste. Stir into the Quorn chilli to thicken. Cook gently for 5 minutes. Remove the bay leaves and discard.
Serve immediately with jacket potato or boiled rice.
Easily made vegan by using Fry's mince instead of Quorn
Vegan Courgette Risotto V
Add the rice, stirring constantly for 1 minute. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. If wine is not being added, move onto the next step of adding the broth.
Add salt and 1 cup of broth, stir occasionally until the broth is absorbed. Add a 1/2 cup of broth as needed until the rice is nearly done but still a bit crunchy (about 15 minutes). Then add summer squash and cook for 5 more minutes, adding more broth if needed.
Remove from heat and stir in the vegan butter and spinach. Cover and let rest for 5 minutes. Season with salt and pepper.
Vegan Vegetable Puff Pastry Tart V
- 1 pack of ready-made puff pastry
- Paste- 1tbs tomato puree, 1tsp lemon juice, handful of tomatoes, small onion, 2 cloves garlic, ½ a pepper, 1tsp oil. (or could simply use 2-3 tbs tomato puree)
- 2 tbs hummus
- Veg for roasting- 1 onion, 1 or 2 peppers, cherry tomatoes, sweetcorn, approx. 10 asparagus stalks (or other combinations)
- Olive oil
- Vegan pesto or other herb and garlic seasoning
Prepare veg topping for roasting- cut all veg into chunks but keep asparagus whole (break off woody ends). Coat in oil and pesto or other seasonings and roast in oven for 10 minutes. Meanwhile blend paste ingredients in food processor and set aside (or omit this and use tomato puree). Roll out the puff pastry until thin (approx. 3-5mm thick).
Spread hummus in centre leaving a 1” space from the edge of the pastry. Spread tomato paste on top of this. Pile the roasted veg on top of the paste laying the asparagus across and putting the other vegetable pieces on the gaps.
Lightly coat the 1” space around the edge in olive oil. Bake in the oven at 220 C for 10-15 minutes until pastry is puffed and golden.