VeganFoodLivingApril2021

The UK’s best-selling vegan magazine The winners
are revealed!

&LIVING

75CLLAASSSAIGCNMEE–ATP-1F6REEAPRIL 2021

veCrosaionokdndsrieoslfoicctitloaousdssiilscyhpveeiszgzaan, pasta PLANT-
BASED
RECIPES

to go vegan for
the planet

BATCH GoInG orGAniC
COOKING
Find out which 12 fruit
Healthy recipes & veg are better for you
to make ahead
& fill your freezer when you buy organic

WHERE’S THE FREE IN FREE RANGE?

MINK EYELASHES SUPERMARKET DILEMMA Grow your own
Sheet pan cooking
The truth behind the beauty The benefits of putting vegan Guide to Riga APRIL 2021
VEGAN FOOD
trend that’s as cruel as fur coats alternatives in the meat aisle
& LIVING
PRICE £4.99



WELCOME

Welcome

This issue brings with it some exciting
news about positive actions we're taking
to reduce Vegan Food & Living's impact
on the planet. Subscribers will hopefully
have noticed that this issue was delivered in recyclable paper wrap for the first
time rather than plastic. (We're sorry it took a little longer than we'd hoped to
make the swap, but we're delighted we finally got there).
What you may not have noticed however, is that the paper your magazine
is printed on has changed this issue. We've swapped to Carbon Balanced Paper.
This means that the average carbon impact for the production of the paper has
been balanced, or offset, by World Land Trust (an international conservation
charity) through the preservation of high conservation forests, saving threatened
habitats and their biodiversity. We're every bit as passionate as you are about
doing what we can to help the environment and be more sustainable, so we're
very excited to finally be able to share the news of these improvements.
When it comes to the contents of this issue, our research always tells us
that Italian is your favourite cuisine, so we're celebrating everything pizza,
pasta and risotto with some absolutely delicious recipes from page 12.
Here you'll find veganised versions of true classics like our lasagne cover
star alongside some more modern takes on traditional dishes, from a frying
pan pizza to polenta and vegetable ragout cannelloni! We hope you enjoy
bringing the flavours of Italy to your kitchen.
Also this issue, we tackle some really important ethical issues, including
whether or not vegan alternatives should appear in the meat aisle (page 102),
and how mink eyelashes could be creeping into our make-up bags (page 106).
Both thought-provoking topics. We hope you enjoy the issue and we'll see
you next month.

e Vegan Food & Living Team

Get in touch STAR
BUY
Facebook
Find us at www.facebook. Join VFL Plus!
com/veganfoodandliving
Turn to page 26 to join our
Instagram Vegan Food & Living Plus
Go to www.instagram. community for lots of bene ts
com/veganfoodandliving

Alternatively email
sally. tzgerald anthem.

co.uk

Cover image
Recipe and photo
by Stockfood, The Food

Media Agency
(www.stockfood.co.uk)

VEGANFOODANDLIVING.COM 3

AprilI N T H I S I S S U E 56

Contents F E AT U R E S
Discover the secrets of delicious
and nutritious vegan living Vegan Food & Living Awards............. 29
Cooking without borders.................... 42
Italian recipe p12 Batch cooking ....................................... 44
Going organic ....................................... 56
Herbs to balance hormones............... 58
Top lentil recipes................................... 60
A taste of Ghana ................................... 62
Sheet pan cooking ............................... 66
An Asian feast........................................ 74
Grow your own veg.............................. 86
Where’s the free in free-range? .......100
Standing in the meat aisle ................102
Go vegan for the planet....................104
Mink eyelashes ...................................106
Beauty box...........................................108
Vegan guide to Riga ..........................110

104

E V ERY ISSUE

What’s cooking ........................................8
Behind the scenes with ....................... 11
Join Vegan Food & Living Plus........... 26
Nutrition in a nutshell........................... 55
Food for thought...Jasmijn de Boo ..114

110

4 VEGANFOODANDLIVING.COM

Breakfast p37 Cooking without border p42

60

Ghana p62 29
Midweek p69
Dessert p91

86

On the cover
p29

p12

p104

p56

An Asian feast p74 p44,
p100

p106 p102 p86,
p66,
p110

VEGANFOODANDLIVING.COM 5

INDEX VeganFood
&LIVING
RECIPE FINDER
Anthem Publishing Ltd,
Italian Sheet pan meals Suite 6, Piccadilly House,
London Road, Bath BA1 6PL
12 Basic pizza 66 Coconut tofu, broccoli and beans
14 Creamy mushroom risotto 67 Spicy chickpeas, kale and coconut PUBLISHER
14 Arancini with pumpkin and sage 67 Roasted chilli-peanut tofu Sally FitzGerald
16 Lasagne [email protected]
17 Stuffed pasta shells Midweek meals
18 Asparagus, sugar snap pea risotto SENIOR ART EDITOR
19 Dark chocolate and coffee tart 70 Teriyaki mushroom pulled ‘pork’ Alex Duce
20 Tomato and courgette risotto 70 Korean sticky Oumph! balls
20 Hazelnut pesto pasta 71 Beetroot, carrot, spring onion fritter [email protected]
21 Pizza twister 72 Tofu fingers, peas, tartare sauce
22 Polenta and ragout cannelloni 73 No butter chicken, fragrant rice PRODUCTION EDITOR Bob Wade
22 Almond biscotti 73 Sesame tofu, asparagus noodles
23 Creamy mushroom pasta SENIOR SALES EXECUTIVE
24 Frying pan pizzas Asian feast Megan Gibbings
24 Spaghetti carbonara
74 Fragrant lemongrass tofu and [email protected]
Breakfast chickpea balls, sweet chilli sauce
SENIOR MARKETING EXECUTIVE
38 Spiced sweet potato porridge 76 Crispy sweet chilli tofu and Cara Northcott
39 Lime marmalade water chestnuts
39 Baked oat porridge with syrup [email protected]
40 Chocolate twists 76 Caramelised onion, shiitake and
40 Sweet breakfast couscous sweet potato congee DIGITAL EDITOR
41 Carrot-cake breakfast muffins Rachel Smith
41 Porridge with chia-seed jam Weekend
41 Chai-spiced breakfast quinoa [email protected]
78 Charred tomatillo tostadas
cooking without borders 78 Red pepper rouille on kipflers LICENSING
79 Pea and cannellini bean mash Regina Erak
43 Shanthi's couscous with curry 80 Mushroom and potato pot pie [email protected]
leaves and coriander 80 Aubergine stuffed with peppers
CREATIVE DIRECTOR Jenny Cook
43 Shanthi’s katarica curry and walnuts
81 Beetroot and olive strudel HEAD OF MARKETING
Batch cooking & PRODUCTION
Grow your own Verity Travers
44 Harissa cauliflower traybake
45 Moreish minestrone 88 Cannellini beans with sourdough MANAGING DIRECTOR
45 Chickpea and sweet potato curry 89 Spiced carrots and parsnips, Simon Lewis

Lunch artichoke purée and chimichurri CEO Jon Bickley
90 Roasted stuffed aubergines with
48 Shiitake mushrooms with noodles PRINT
48 Khao soi with green jackfruit spiced spelt and cider molasses William Gibbons & Sons Ltd
50 Asparagus, hazelnut gremolata
51 Asparagus noodle bowl Desserts Tel +44 (0) 1902 730011
51 BBQ Mexican sweet potatoes
52 ‘Tuna’ and sweetcorn sandwich 92 Meringues with exotic fruit DISTRIBUTION
52 BBQ ‘chicken’ slaw cheese wrap 92 Chocolate cranberry roulade Marketforce (UK) Ltd,
93 Pear and cinnamon custard 3rd Floor, 161 Marsh Wall, London,
Lentils E14 9AP Tel: +44 (0) 330 390 6555
Danish pastries
60 Lentil roast 94 Vanilla lemon berry cheesecake SUBSCRIPTION ENQUIRIES
61 Puy lentil curry 94 Baked cheesecake shop.anthem.co.uk
61 Puy lentil shepherd’s pie 95 Bakewell tart UK: 0844 856 0642
96 Waffle bites, salted caramel sauce
zoe's Ghana kitchen 97 Peppermint mousse International: +44 (0)1371 853 609
97 Chuckie Egg Easter chocolate cake Email - [email protected]
63 Red red stew 99 Jammy dodgers
64 Mboboi – bambara bean stew 99 Brownies Calls to 0844 numbers cost 7 pence per minute
64 Spinach and agushi curry plus your phone company’s access charge.

All content copyright Anthem Publishing Ltd, 2021,
all rights reserved. While we make every effort to ensure

that the factual content of Vegan Food & Living is
correct we cannot take any responsibility nor be held
accountable for any factual errors printed. No part of
this publication may be reproduced, stored in a retrieval
system or resold without the prior consent of Anthem

Publishing Ltd. Anthem Publishing recognises all
copyrights contained within this issue. Where possible we
acknowledge the copyright holder. Vegan Food & Living

is a trade mark owned by Anthem Publishing.

COMPETITION RULES By entering a competition you are bound by these rules. Late entries will be disqualified.
Only one entry per person will be accepted. The company reserves the right to substitute any prize with cash,
or a prize of comparable value. Competitions are open to UK residents only, except employees of Anthem
Publishing and any party involved in the competition or their households. By entering a competition you give
permission to use personal information in connection with the competition, for promotional purposes.

6 VEGANFOODANDLIVING.COM

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01342 777 747 www.cnmcourses.com

WAhprailt’s Eating
Out with
cooking?
Keep up to date with all Emma and Laura from
the latest happenings thisvegancity.com bring us
in the vegan community news of plant-based eating
options across the UK
NEW ONLINE VEGAN SUPERMARKET
LAUNCHES IN THE UK DÖNER SUMMER

For anyone who doesn’t enjoy a weekly Fried Jackfruit Wings to Crack’d liquid Location: 40 Gillygate, York YO31 7EQ
trudge to the supermarket to pick up egg replacement, and we absolutely Website: donersummer.com
their vegan food supplies, there’s a adore the range of artisan vegan cheese, Cuisine: Kebab
new online alternative called The Good offering treats such as Honestly Tasty Service: Eat in and takeaway
Kind. It’s only just launched, but is Shamembert and Veganzola. But the
on a mission to champion a healthy products don’t stop at food, as there’s Like a couple of Bad Girls we broke lockdown rules and
plant-based lifestyle and work with like- a growing range of domestic, beauty travelled from London up to York for this month’s review.
minded brands to source sustainable and homeware items on offer too for Just kidding! Nope, we stayed at home and instead sent a
products to share with the vegan anyone looking to combine their cruelty- takeaway to a York-based friend, because that is the right
community. There are already some free ethics with a desire to cut down thing to do. We also got to have a lovely chat over the
really interesting products available on plastic. Check it out for yourself at phone with the owner of Döner Summer to find out the ins
to buy on the site, from Biff’s Crispy thegoodkindsupermarket.co.uk and outs of his wonderful vegan kebab-based chain,
which is taking the north of England by storm.

Pun name aside (his friend’s wife came up with the
genius idea), initial inspiration came from the colourful
street food kebabs of Berlin. According to owner Andy,
the Hot Stuff on the menu is the Honey Butter Fried
Chick’n and Fries. You can also pick from a selection of
sauces such as Buffalo, Kansas BBQ, Korean and plain old
simple Salt and Pepper. There are, of course, a wide range
of kebabs on offer and the classic Berlin-inspired one has
vegan döner, pickled cabbage, Scotch bonnet hot sauce,
dill pickles and pink aioli. Our lucky friend who got to
sample the goods could certainly Feel Love at being sent
a takeaway. He was blown away by the explosion of
flavour and found the heat to be just the right level. Good
to know the Scotch bonnet caused No More Tears.

The exciting part about Döner Summer is that the York
branch is the newest addition coming after Leeds,
Manchester and Hull. This branch is located just outside
the historic medieval town walls of York, close to the
university. No one has yet been lucky enough to eat inside
due to lockdown. Andy tells us the decor is all exposed
brick walls lined with plants and a cocktail bar with
Yorkshire beer on draught. There’s also a palm tree-filled
garden with seating capacity for up to 80. If you are based
in York, give them a try!

PS. Damn straight we listened to
Donna Summer as we wrote this.

Do you have a favourite
vegan restaurant in the UK?
Let us know by email to:
[email protected]
Website: thisvegancity.com
Instagram: @thisvegancity

8 VEGANFOODANDLIVING.COM

Behind the
scenes at

NEW VEGAN HOT SAUCES AIM Welcome to Siobhan Dolan’s column. Each
TO REVOLUTIONISE VEGAN CUISINE month she’ll be giving you the low-down on
the latest news and campaigns from Viva!,
A new vegan hot sauce company aims to Each vegan hot sauce is infused with the UK’s leading vegan charity.
spice up home-cooked dishes, offering an superfoods and supplements, including
easy way to add depth of flavour and Korean ginseng, maca powder, guarana, High-end
pizzazz to a wide range of culinary inulin, and fenugreek. Trout Farms
creations. Chilli No. 5 offers a collection of Prioritise Profit
13 British-made artisanal vegan chilli “We not only wanted to create a Over Welfare
sauces, plus monthly limited editions. collection of incredibly tasty vegan hot
sauces, but also ones that were healthy Between June and November
Temptingly named hot sauces include too,” said Rumble Romagnoli, Chilli No. 2020, Viva! investigated
Heavenly Harissa, Forever Phall, Sriracha 5’s founder. “The superfoods and four rainbow trout farms
Cha Cha Cha, Ever So English, and the supplements in each of our vegan chilli supplying supermarkets and
recently launched Champagne Gold, a sauces may offer a wide range of benefits, retailers including Waitrose,
limited edition hot sauce made with the from helping to boost your mood, to aiding Abel & Cole, Harrods and
finest Champagnes and filled with edible concentration and improving heart Fortnum & Mason. Several
23-carat gold flakes. health.” Find out more at chilli-no5.com of these farms were RSPCA assured. This investigation
revealed shocking scenes of suffering and a total disregard
BOOST YOUR FAMILY’S for fish welfare. Investigators found filthy, overcrowded
IMMUNITY WITH AVACARE ponds, dead fish left to rot and fish with countless physical
injuries. Viva!’s surveillance footage also showed workers
AvaCare was founded when three Vegan Society. They are all in liquid kicking and brutally throwing live fish on the floor.
passionate dads combined their format for optimal absorption.
expertise as pharmacists and Test Valley Trout’s Romsey farm featured heavily in this
nutritionists with their love for their AvaCare Baby Multi-Vitamin Drops investigation and boasted endorsements from celebrities,
families. Their resulting vitamins and provide the essential vitamins that including Jamie Oliver. Following Viva!’s investigation, the
mineral babies from 4 months need. farm has been stripped of their RSPCA Assured certificate
products are and Jamie Oliver’s endorsement has been removed.
designed with AvaCare’s
AvaCare’s Vitamins D3 and The Times newspaper ran the story in late January and
family, and K2 for adults helped us to publicise the investigation, enabling us to
yours, in mind. and children are show their readers the disturbing reality of this industry.
AvaCare spraya for The farms featured in this investigation demonstrate that,
products must optimal regardless of species, when animals are factory farmed,
pass the absorption and profit is prioritised over welfare.
AvaCare ease of use.
Promise – are Their best-seller, This investigation is part of Viva!’s End Factory Farming
they willing to the AvaCare Before It Ends Us campaign. Find out more about this
give their Immunity C investigation and the campaign at viva.org.uk/eff.
products to Liposomal, is a
their own vitamin C using Ethical Easter
families? The liposomal liquid, Eggs
answer must which enhances
always be yes. absorption and Looking for some vegan
is suitable from treats this Easter? Look no
All their 6 years old. further than the awesome
products are AvaCare also Viva! vegan shop. This year
produced by has a best-in- we have stocked up with a
manufacturers that follow high market Vegan really egg-citing range of
standards of quality, made in Britain Omega 3, made from algae oil, and goodies, including:
whenever possible (but never outside supported with vitamin D and E for
the EU) and all registered with the adults and children. Find more Moo Free Easter Eggs
information at avacare.co.uk Rhythm 108 Truffle Eggs
Mummy Meagz Chuckie Egg (a vegan take on the
Cadbury’s Crème Egg)
Super-cute Fluffy Chick Teddies
Vegan Bunny Candles – hot cross bun scented

Discover these items and more at vivashop.org.uk/easter

Don’t forget to look out for Viva!’s articles in Vegan
Food & Living each month.

Siobhan Dolan, Viva! viva.org.uk

VEGANFOODANDLIVING.COM 9

NEWS HappyHusks: The
plastic-free swap
Prpeaussseing your kitchen needs

POWDERS AND TEA It isn’t often we get excited about cleaning
I hope you’ve been keeping well. I have most certainly sponges, but then we came across HappyHusks.
been loving the extra sunshine and warmth recently. Their sponges are 100% plastic-free and compostable.
I have also discovered some amazing, health-boosting Made of coconut husk fibres and cellulose from wood
products that have put a spring in my step! pulp, these plant-based sponges are also free from any
synthetic glues. A simple and great alternative to the green-topped plastic sponge
I think that it’s so important to set aside that releases microplastics with every use and sits in landfill for centuries.
some time each day or week to nourish
and treat ourselves, however we wish The founders were fed up of not being able to find a truly plastic-free alternative
to. By making ourselves a priority, to an everyday household item that was tossed out so often. They believed they
we ensure that our batteries are weren’t the only ones who had this problem, so they decided to do something about
sufficiently charged and we are able it and HappyHusks was born.
to move with the flow of life more
easily. My go-to self-care ritual With a variety of packages to suit everyone you can even take up a monthly
is a well-established one and it subscription, which is really handy as sponges are bacterial breeding grounds that
involves enjoying all of the sparkly should ideally be replaced every two weeks. Did we mention their packaging is
new food and drink goodies I’ve plastic-free and kerbside recyclable too?
collected while writing in my
journal. This seems to be a winning You also get free UK delivery with no minimum order and, to top it off, you can
combo for me and I really look get a 5% discount on your first purchase of non-subscription packages. Use code
forward to sitting down and getting my VEGAN5 at checkout, before 31st March. Head over to happyhusks.com
thoughts on paper after a busy day.
Here are a couple of my favourites: VEGAN KITKAT IS
ON THE WAY!
Try kib tea (kibtea.com): the most delicious
and divine blends of herbal tea to nourish, energise, calm We know that Nestlé divides opinion amongst
and refresh. Each flavour is truly gorgeous and I am more the vegan community, so feel free to turn away
than a bit in love with their Hibiscus, Tulsi & Elderberry. now, but for former KitKat fans we have some
Oh, and the packaging is so amazing! Little sachets of good news for you – KitKat V is on its way. It
colour to brighten your day and make you feel happy. will arrive in the UK later in the year and the
development team promise it is every bit as
Eight, Thirty flavour shots (eightthirty.co.uk): Oh good as its non-vegan counterpart, with four
hey-there gorgeous packets of nutritional wonderment! fingers featuring smooth chocolate blended
Use in your morning smoothie, stir into your porridge with plant-based ingredients to perfectly
or pop them into your overnight oats; simply open and balance the brand’s trademark crispy wafer. It
enjoy. I love that each packet contains a delicious mix of is made from 100% sustainable cocoa, sourced
wholesome, nourishing ingredients, blended to perfection through the Nestlé Cocoa Plan in conjunction
to take your creations to the next level. Of course, being with the Rainforest Alliance. We’ll bring you the
an avid smoothie fan, I adore them all; they are so vibrant launch date as soon as we know it.
and they taste amazing. I’ll be
making my Strawberries & GRAVY JUST GOT SERIOUS
Cream Dream Smoothie
using their Strawberry At the Proper Gravy Company, they take gravy very seriously. They believe that
& Vanilla blend. What there should be no compromises made when it comes to gravy. That’s why they
a treat. created The Proper Gravy Company – to give people the gravy their cooking and
modern lifestyle deserves. They recognised that making gravy from scratch isn’t
Give them a whirl practical for many, so they wanted to create a gravy that tasted as good as
and see what vibrant homemade, without all the hassle.
delights you can
conjure! I’ll be sipping Proper Gravy is a revolutionary paste that packs in flavour. Simply stir the paste
tea and smoothies until into hot water in a saucepan, simmer for 4 minutes and serve. Vegan Proper Gravy
next time! Have fun! All is rich and moreish with dashes of tomato and onion – it’s the perfect all-round
my love, Holly xxx gravy for both vegan and mixed vegan/non-vegan households. The quickest and
easiest way to get hold of Vegan Proper Gravy is direct from their
Holly Johnson joins us website at propergravy.com. And with their unique
every month to share her Green Letterbox option, you can get
vegan wellbeing tips. With free delivery. They just send the
a love of vibrant flavours Proper Gravy paste pots in a card
and a passion for helping envelope (with preparation
people to achieve optimum wellbeing, Holly’s instructions), which will fit
Wholesome Kitchen (hollyswholesomekitchen.com) conveniently through your
creates nutrilicious recipes that fortify, revive and letterbox and reduces packaging by
restore to promote wellness in mind, body and soul. 50% versus standard shipping.

10 VEGANFOODANDLIVING.COM

Behind the Scenes

VeducationPrimarywith
Vegan Business Tribe talks to
Laura Chepner of Primary Veducation

about leading the fight to create
vegan-inclusive schools

L isa Fox talks to Laura Chepner about improved and it was clear how daLuaguhrtaeraA’ismbeosxvtpoeehrMieeolnptcicvehasataentdgsecbhyhoohoewlr,
how Primary Veducation is empowering misunderstood veganism was. veganism is viewed.
children and parents to overhaul the I realised I could combine my
school curriculum on veganism. experience of teaching and

You started out as a teacher working working in special educational
in primary education. What conflicts
did you find between the classroom needs with my business skills to
and your ethical vegan beliefs?
Every area of school life promotes some work on behalf of other vegan parents. ask for changes. If I provide information,
form of use and abuse of animals. That,
coupled with daily mandatory dairy milk and encouragement and resources for them to
children eating lunches that never included a
plant-based option, made me feel extremely What changes have you been able to push forward, eventually this will become the
uncomfortable during my time as a teacher
in mainstream education. make with Primary Veducation? ‘norm’. That’s how the curriculum overhaul

You got pulled back into the education I convinced the school and Bury Borough revolution starts!
sphere when your daughter started
school. Had the situation improved? Council that Lois deserved vegan options at
Towards the back end of my first year
running my own vegan restaurant, Lolo’s, school, and I was part of the implementation What’s the next step for you?
I was diagnosed with Stage 3b Hodgkins
Lymphoma and, with a heavy heart, I had to of the first, borough-wide, vegan rolling Recently I spoke at the All-Party Parliamentary
close the restaurant. The following September,
my daughter Lois started school and was menu in the UK. I’ve offered Group on School Food asking
refused vegan food on the principle that
veganism is a ‘lifestyle choice’. Nothing had my services at no charge “It’s the school’s for mandatory plant-based
to parents who found options on every school
Above Laura’s
guidebook job to meet yourthemselves in conflict with menu. I’ve also joined forces
is aimed at with Tina Newman, author
education their children’s schools.
professionals.
I’ve sent letters, proforma child’s needs” of Vivi the Supervegan, to
and information leaflets create a Key Stage 1 Teaching

to schools, and helped and Learning resource pack,

educate teachers about veganism. Many which will encourage teachers to introduce

schools have implemented vegan food due an awesome vegan children’s character into

to my intervention. their classrooms. I’m creating more exciting

resources that schools will be able to access

What can parents do to get a school to and a CPD accredited, vegan-inclusive online

engage with veganism? course that schools can use for staff training.

It’s the school’s job to meet your child’s needs. My top priority will always be to continue to

If they don’t understand what veganism support parents and schools through Primary

is, then I encourage all parents to strive to Veducation and there are many exciting

educate them. You’re well within your rights collaborations on the horizon.

to ask for meetings to show your world view Learn more at the Primary Veducation
in a friendly and informative way. I also website www.primaryveducation.com
recommend my guidebook, An Educator’s

Guide for Vegan-Inclusive Teaching,

because it makes the perfect gift LISA FOX

for education professionals who You can read more interviews

need guidance but don’t quite with vegan businesses at

know it yet! Attitudes are www.veganbusinesstribe.com.

changing and the number Join Vegan Business Tribe to get

of vegans increases daily. support from our vegan business

Many of these new vegans experts and a wide vegan

will include teachers and business community to help

parents of children who will your business grow.

VEGANFOODANDLIVING.COM 11

Basic pizza

By Romy London (www.romylondonuk.com)
Makes 2 pizzas | Prep 10 mins plus proving

Cook 12 mins | Calories 568 (per pizza)

FOR THE BASE FOR THE TOPPING

300g (2¼ cups) strong roasted tomato

white bread flour pizza sauce

1 tsp salt your favourite veggies

½ a sachet of dry vegan cheese (optional)
active yeast (3-4g)

200ml (scant 1 cup)
lukewarm water
a little olive oil

mIWaotnamuedlt'irohaterenweixntatwhtuseiparsriieirtmnsiengtdohgnab,artgythrepeatarvycnoeoodvrfoyiwfdktlheiahnsvian.gotN.gu.a.ors 1 In a large bowl, combine the bread flour,
salt and dry active yeast.

2 Create a well in the middle of the flour
mix and pour in the lukewarm water.

3 Using a wooden spoon, stir the
ingredients to combine. Once it
becomes too sticky to stir, switch to
using your hands.

4 On a floured surface, knead the dough
with your hands for about 2-3 minutes
or until its surface is smooth.

5 Roll the dough into a ball, place it back
into the large mixing bowl and brush
with a little olive oil. Cover the bowl
with clingfilm or a clean kitchen towel
and place it in a warm, dark place for
2 hours. Ideally, heat your oven to 50°C,
turn it off and place the bowl inside with
the door shut while it doubles in size.

6 Once the 2 hours elapse, preheat the
oven to 200°C/Gas Mark 6. Push the air
out of the risen dough, then remove it
from the bowl, divide it into two parts
and gently knead each half on a lightly
floured surface for 1 minute.

7 Using your hands, shape the pizza base.
It’s best to start by pressing down the
ball of dough, then picking it up to
carefully stretch it into a larger round
shape. Place the dough back down and
press it into place with your fingers.
You’re looking to get this dough to
about 5mm-1cm (¼-½in) thickness.

8 Top the pizza with roasted tomato pizza
sauce and your favourite toppings, then
bake it in the oven for 12 minutes. Serve
hot and enjoy!

9.2g 1.3g 1.16g 2.1g 18.9g
Total fat Saturates Salt Sugar Protein

12 VVEEGGAANNFFOOOODDAANNDDLLIVIVININGG.C.COOMM

VEGANFOODANDLIVING.COM 13

Italian R E C I P E S

Arancini with
pumpkin and sage

By Romy London (www.romylondonuk.com)
Serves 3-4 | Prep 25 mins | Cook 25 mins
Calories 469 (per serving)

400g (2¾ cups) 2 garlic cloves, crushed
pumpkin, cubed 1 tbsp vegan butter
600ml (2½ cups) vegetable
a little olive oil stock (broth)
2 tbsp fresh sage
a sprinkle of sea salt 100g (2 cups) breadcrumbs
75ml (1⁄3 cup) vegan 750ml (3 cups) vegetable
white wine oil, for deep-frying

250g (1¼ cups) risotto rice

2 shallots, finely chopped

Creamy mushroom risotto 1 Peel and cube the pumpkin and place it onto a
roasting tin. Drizzle with a little olive oil and
By Romy London (www.romylondonuk.com) sprinkle with sea salt, then roast in the oven for
Serves 4 | Prep 10 mins | Cook 30 mins | Calories 349 (per serving) 25-30 minutes or until soft and golden.

1 yellow onion, 1 Start by adding the finely chopped onion to a 2 Heat 1 tbsp dairy-free butter in a large pan and
finely chopped large pan alongside the olive oil. Cook on sauté the chopped shallots for about 2 minutes or
medium heat until translucent, 2-3 minutes, then until translucent, then add the crushed garlic and
2 tbsp extra-virgin add the garlic and cook for a further minute. cook for another minute. Add the fresh sage
olive oil leaves and allow for them to slightly crispen on
2 Add the dried thyme and stir, then gently pour in the edges, then deglaze the pan with the vegan
3 garlic cloves, minced the white wine. Let it bubble for 2 minutes, then white wine.
reduce the heat to low-medium and add the
1 tbsp dried thyme risotto rice to the pan. 3 Roughly mash the roast pumpkin with the back of
a fork and add to the pan, then sprinkle in the rice
50ml (scant ¼ cup) 3 Stir to combine and cook the rice for a minute or and stir to roughly combine everything.
vegan white wine until it becomes lightly translucent. Add in the
(check Barnivore) dried mushrooms, white miso paste, stock cube 4 Slowly add about a third of the stock to the pan
and porcini powder, then begin to add water to and stir to combine. Gradually add the stock to
200g (1 cup) risotto rice the pan to just about cover the rice. Stir the pan while stirring continuously for the next
continuously and proceed to add a little water 10-15 minutes, allowing for the liquid to lightly
50g (2 cups) dried mixed whenever the pan gets dry. Cook for at least simmer until the majority of the liquid is soaked
mushrooms (I used 20 minutes using this method, or until the rice is up and the rice is cooked.
Merchant Gourmet) cooked and creamy.
5 Set aside to cool in a large bowl. Add 5 tbsp of
1 tsp white miso paste 4 Crumble in the chestnuts – about a handful – and the breadcrumbs to the mix and stir to combine.
keep any additional chestnuts for decoration later.
1 vegetable stock cube 6 In a deep pan with a lid, slowly heat about 750ml
(or 1 tsp powder) 5 Season to taste with sea salt and black pepper. (3 cups) vegetable oil over low heat.

1 tbsp porcini powder 6 Sprinkle in 1-2 tsp vegan Parmesan, if desired. 7 Place the remainder of the breadcrumbs into a
(or use porcini paste) small bowl and shape the risotto into bite-size
7 Serve with chestnuts on the top, a fresh sprinkle of balls with your hands. Place these into the small
a handful of cooked black pepper and thyme. bowl and coat with the breadcrumbs one by one,
chestnuts (I used then carefully drop them into the hot oil using a
TIP Instead of mushroom powders or dried slotted spoon. Fry until the balls are crispy – for
Merchant Gourmet) mushrooms you can also use fresh mushrooms. about 3-4 minutes each – then place them onto a
Replace it with 250g (2½ cups) chestnut mushrooms paper towel to drip off any excess oil. Place them
sea salt and black or wild mixed mushrooms and let them cook and in the oven at 100°C/Gas Mark ¼ to keep them
pepper, to taste soften in the pan prior to adding the rice. warm and crispy until all of them are done and
ready to eat.
1 tbsp vegan Parmesan
(optional) 8 Drizzle and dip into your favourite sauces.

7.8g 1.2g 0.18g 4.3g 9g 12.6g 2.7g 0.28g 4.3g 9.8g
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein

14 VEGANFOODANDLIVING.COM

VEGANFOODANDLIVING.COM 15

Italian R E C I P E S

Lasagne

By Stockfood, The Food Media Agency (www.stockfood.co.uk)
Serves 4-6 | Prep 20 mins | Cook 1 hr 45 mins | Calories 643 (per serving)

FOR THE SAUCE FOR THE 1 For the sauce, heat the olive oil in a 8 To assemble, spoon a little of the mince
BÉCHAMEL casserole dish set over medium heat sauce into the base of the baking dish,
2 tbsp olive oil, extra until hot. Add the onion, celery, red spreading it evenly before covering with
to grease and drizzle 3 tbsp vegan pepper, garlic and a pinch of salt, a layer of lasagne sheets – break them to
margarine or butter cooking for 6-8 minutes, until softened. fit as needed. Top with a thin layer of the
1 large onion, finely béchamel followed by more mince and
diced 2½ tbsp plain 2 Add the mince and up the heat to another layer of lasagne sheets.
(all-purpose) flour medium; cook until no longer pink,
2 celery sticks, breaking it up with a wooden spoon, 9 Repeat the layering until you finish with a
trimmed, diced 600ml (2½ cups) about 5 minutes. layer of lasagne sheets and then
soya milk bechamel on top. Top with the grated
1 red pepper, cored, 3 Stir in the herbs, tomatoes, stock and salt cheese; drizzle with 1 tbsp olive oil and
seeded, diced 1 tbsp nutritional and pepper, to taste. Bring to a boil, then cover the dish with aluminium foil.
yeast reduce to a simmer. Cook until
3 garlic cloves, thickened, stirring occasionally, about 10Bake for 1 hour, discarding the foil after
finely chopped TO ASSEMBLE 30 minutes. When ready, season to taste 45 minutes, until the top is golden brown
with salt and pepper. Set aside. and the lasagne sheets are cooked
675g (4½ cups) 12 vegan lasagne through; you may need to bake for
vegan mince sheets 4 For the béchamel, melt the margarine in another 5-15 minutes if the sheets are
a saucepan set over medium heat. Whisk not ready after 1 hour.
1 tsp dried basil 200g (2 cups) vegan in the flour and cook, whisking
cheese, grated frequently, until golden, about 2 minutes. 11Remove from the oven when ready.
1 tsp dried oregano Leave to stand for 10 minutes before
15g (½ cup) basil 5 Gradually whisk in the milk until fully serving with a garnish of basil leaves.
800g (4 cups) tinned leaves incorporated. Bring the sauce to a boil,
chopped tomatoes then reduce to a simmer, cooking and 27.2g 8.1g 0.73g 13.6g 32.4g
whisking until thickened, about Total fat Saturates Salt Sugar Protein
250ml (1 cup) 5 minutes.
vegetable stock
6 Remove from the heat and stir in the
(broth) nutritional yeast. Season to taste.

salt and freshly 7 Preheat the oven to 180°C/Gas Mark 4.
ground black pepper Grease a large rectangular baking dish
with 1 tbsp olive oil.

16 VEGANFOODANDLIVING.COM

Stuffed pasta shells

By The Hairy Bikers – Si King and Dave Myers
Serves 4 | Prep 20 mins | Cook 1 hr | Calories 599 (per serving)

200g (2 cups) large 1 For the stuffing, heat 2 tbsp of the
pasta shells oil in a frying pan, add the onion
and cook gently until soft and
1 portion of tomato translucent. Add the courgette
sauce, made from 2 x and continue to cook until it has
400g tins of tomatoes wilted down, then add the garlic
and rosemary and cook for a
or 1kg of fresh, further 2 minutes. Remove from
ripe tomatoes the heat, tip the mixture into a
bowl and leave to cool.
FOR THE STUFFING
2 Heat the remaining oil in a pan
3 tbsp olive oil and add the almonds and
breadcrumbs. Toast for a few
1 onion, finely chopped minutes over a low-medium heat
until very lightly toasted. Remove
1 small courgette from the heat and leave to cool.
(zucchini), grated
3 Mix with the onion and courgette
2 garlic cloves, mixture, then add the lemon
finely chopped zest and juice, spinach and basil.
Season well and mix thoroughly.
a few rosemary sprigs,
finely chopped 4 Cook the pasta in plenty of salted
water, until just al dente, then
75g (½ cup) almonds, drain and rinse under cold water
very finely chopped until cool enough to handle.

25g (½ cup) 5 Make the topping. Heat the oil
breadcrumbs in a frying pan and add the garlic.
Fry for a minute or two, just to
juice and finely grated flavour the oil, making sure the
zest of 1 lemon garlic doesn’t take on any colour.
Remove from the pan and add
300g (12 cups) spinach, the breadcrumbs and almonds.
wilted down (frozen is Stir to combine and cook until
fine) very lightly toasted as before.
Season and remove from the
a handful of basil, heat, then add the basil leaves
shredded and set aside.

sea salt and black 6 Preheat the oven to 200°C/Gas
pepper Mark 6. Lightly oil a large oven
dish. Stuff each shell with a
FOR THE TOPPING heaped tsp of the filling – just
enough so the shells will still
1 tbsp olive oil close comfortably – and place
them in the oven dish.
1 garlic clove,
cut in half 7 Pour the tomato sauce over
the pasta, then sprinkle the
50g (1 cup) breadcrumb mix on top.
breadcrumbs Bake for about 30 minutes
until the topping is crisp and
25g (scant ¼ cup) brown and the pasta beneath
almonds, very is piping hot.
finely chopped

a few basil leaves, very
finely shredded

29.4g 3.4g 0.27g 12g 19.3g This recipe is taken from
Total fat Saturates Salt Sugar Protein The Hairy Bikers' Veggie Feasts by Si

King and Dave Myers, photography
by Andrew Hayes-Watkins, published

by Seven Dials. (RRP £22.) This book
contains non-vegan recipes.

VEGANFOODANDLIVING.COM 17

Italian R E C I P E S Asparagus and sugar
snap pea risotto
The recipes on pages 18-19
and the tomato and yellow By Theo Randall
courgette risotto on page 20 Serves 4 | Prep 15 mins | Cook 1 hr
are taken from The Italian Deli
Cookbook by Theo Randall, Calories 562 (per serving)
photography by Lizzie Mayson,
published by Quadrille 300g (2¼ cups) asparagus, 2 celery sticks, finely
Publishing. (RRP £26.) This book roughly chopped, tough chopped
contains non-vegan recipes. ends trimmed
1 shallot or small onion,
300g (2½ cups) sugar finely chopped
snap peas
350g (1¾ cups) Carnaroli
4 mint leaves risotto rice
75ml (1⁄3 cup) vegan
200g (1½ cups) frozen peas dry white wine

1 garlic bulb, cloves 1.5 litres (6 cups) hot
separated, skins on vegetable stock (broth)

4 tbsp olive oil, plus 4 basil leaves
extra to serve
sea salt and freshly ground
black pepper

1 Bring a pan of salted water to the boil and add the
asparagus, sugar snap peas, mint leaves and frozen
peas. Cook for 3 minutes, then scoop out a cupful
of cooking water. Drain the remainder, set aside.

2 Pour the cupful of reserved cooking water back into
the pan and bring to the boil.

3 Boil the garlic cloves for 10 minutes, until soft.
Remove with a slotted spoon and place in a
separate saucepan with 2 tbsp olive oil.

4 Reserve the cooking water. Fry the garlic on a
gentle heat for 10 minutes, turning the cloves
occasionally so the garlic goes lightly golden.

5 Using a hand blender or liquidiser, blitz half the
cooked vegetables with a splash of the cooking
water until you have a thick green purée. Set aside.

6 Place a large saucepan on a medium heat. Add the
remaining olive oil along with the celery and onion
and cook for 3 minutes.

7 Add the rice and cook for another 3 minutes, then
pour in the wine and cook until absorbed.

8 Gradually start adding the vegetable stock, a
ladleful at a time, for about 15 minutes, stirring from
time to time, until the rice still has a bite but is not
crunchy. The risotto should be very wet at this
stage, almost soupy.

9 Add the remaining vegetables and cook for a
further 6 minutes, then add the vegetable purée
and basil leaves. Cook and stir for 5 minutes until
the liquid is reduced, combined and coats the rice.

10 Check the seasoning, then place a tight-fitting lid
on the pan and turn off the heat. Leave the pan for
2 minutes, then remove the lid and give the risotto
a good stir. Peel the cooked garlic. Serve the risotto
in bowls, topped with the garlic, sprinkled with
some black pepper and drizzled with more of the
olive oil.

15.2g 2.3g 0.16g 9.8g 14.7g
Total fat Saturates Salt Sugar Protein

Dark chocolate
and coffee tart
with coconut

ice cream
and croccante

By Theo Randall
Serves 8 | Prep 25 mins plus chilling

Cook 25 mins
Calories 1,085 (per serving)

FOR THE ICE CREAM
400ml tin (12⁄3 cups) of coconut milk
400ml tin (12⁄3 cups) of coconut cream
100g (½ cup) caster (superfine) sugar
60ml (¼ cup) maple syrup
FOR THE ALMOND PASTRY SHELL
6 tbsp good olive oil, plus extra for greasing
200g (2 cups) ground almonds
3 tbsp maple syrup
¼ tsp sea salt
FOR THE FILLING
2 tbsp best-quality instant coffee granules
300g (2 cups) 70% dark (bittersweet)
chocolate, chopped
100ml (scant ½ cup) olive oil
FOR THE CROCCANTE
(makes about 400g)
200g (11⁄3 cups) whole blanched almonds
200g (1 cup) caster (superfine) sugar

1 First, make the coconut ice cream 4 Place all the pastry ingredients in a large they are a light golden colour. Leave to
(do this at least a day in advance of bowl and mix very well. The dough will be one side.
serving). Put the coconut milk and crumbly like sand and should come
cream together in a saucepan, then together when you squeeze it in your 8 Put the sugar in a saucepan and add
add the sugar and maple syrup. Place hands. Add the pastry mixture to the tart 1 tbsp water. Cook, without stirring, on a
on a medium heat and bring to a tin and press down firmly to form an even medium heat until the sugar melts and
simmer, then turn off the heat. Using layer over the bottom and sides of the tin. turns a light golden colour. Add the
a hand-held stick blender, blend the almonds and carry on cooking for
hot mixture to fully combine. 5 Bake for 15 minutes, until golden brown 1 minute, stirring to coat the nuts. Pour the
and firm, then place on a wire rack in the mixture onto an oiled baking sheet and
2 Transfer the mixture to a plastic tin to cool. leave to cool and set, about 1 hour.
container, let it cool completely, then
refrigerate overnight to completely chill 6 To make the chocolate and coffee filling, 9 Roughly break up the croccante and put
through. (If you don’t have that long, put the coffee and the chocolate in a the pieces into a plastic bag. Using a
place it in a bowl on top of lots of ice heatproof bowl suspended over a pan of rolling pin, bash to further break into
and stir every so often until completely simmering water (don’t let the base of the smaller pieces. (You can keep any leftover
cold.) Place the chilled mixture in an bowl touch the water). Once melted, croccante in an airtight container for up to
ice cream machine and churn for remove the bowl from the pan and a month.)
30 minutes until soft set, or place into thoroughly whisk in the olive oil. The
a shallow container, cover, and put mixture will seem very wet, but keep 10To serve the chocolate tart, dip a sharp
in the freezer for 3-4 hours, stirring whisking so it doesn’t separate and it knife into hot water and cut the tart into
every 30 minutes, until soft set. Store in thickens to a thick, syrupy consistency. eight equal portions. Place each portion
the freezer until ready to serve. Pour the mixture into the tart shell, then on a serving plate, sprinkle over the
refrigerate for 1 hour to set. almond croccante and top with a good
3 To make the almond pastry shell, preheat scoop of the ice cream.
the oven to 170°C/Gas Mark 3 and lightly 7 While the tart is chilling, make the almond
grease a 24cm (9½in) loose-bottom, croccante. Preheat the oven to 180°C/Gas 75.5g 31.7g 0.09g 81.6g 12.5g
fluted tart tin with olive oil. Mark 4. Spread out the almonds in a small Total fat Saturates Salt Sugar Protein
roasting tin and roast for 5 minutes, until

VEGANFOODANDLIVING.COM 19

Italian R E C I P E S

Hazelnut pesto pasta

Tomato and yellow courgette risotto By Maryanne Hall for Viva!'s
Vegan Recipe Club
By Theo Randall
Serves 4 | Prep 20 mins | Cook 1 hr 20 mins | Calories 584 (per serving) (www.veganrecipeclub.org.uk)
Serves 4 | Prep 10 mins | Cook 20 mins

Calories 785 (per serving)

FOR THE 1 For the stock, place all the ingredients in a large pan with 400g (4 cups) 200ml (scant 1 cup)

VEGETABLE STOCK 3 litres (12½ cups) water. Set over a high heat and bring to wholewheat spaghetti olive oil

2 carrots, peeled the boil. Allow to boil until the liquid has reduced by half, FOR THE PESTO 1 tbsp syrup, such as
and quartered about 30 minutes. Drain into a clean container, allow to
1 leek, halved cool, then cover and store in the fridge for up to 1 week, 150g (1 cup) hazelnuts maple or agave
or in the freezer indefinitely.
2 celery sticks, halved (with or without skins) salt and pepper,
a few parsley sprigs 2 For the risotto, preheat the oven to 150°C/Gas Mark 2.
a few thyme sprigs 80g (4 cups) fresh to taste
(not lemon thyme) 3 Slice the courgettes into 1cm (½in) rounds, then place three
rounds on top of each other and cut to create 1cm (½in) basil or 60g (3 cups) OPTIONAL SERVING
matchsticks. Repeat for all.
wild garlic and 20g (1 SUGGESTIONS

FXS IUHVK EDVLOb fresh basil, cherry

a couple of dried porcini 2 garlic cloves, peeled tomatoes, vegan
mushrooms or a handful of
4 Heat a saucepan on a medium heat and add 2 tbsp of the 2 tbsp lemon juice Parmesan or vegan
fresh button mushrooms olive oil. Add the courgettes and garlic and season with salt. Greek-style cheese
Place the pan lid on and cook for 10 minutes, stirring

½ tsp sea salt occasionally. Remove the lid and let the moisture in the pan 1 Preheat the oven to 180ºC/Gas Mark 4.

freshly ground black pepper evaporate, stirring occasionally for 5 minutes, until the 2 Heat a panful of water for the pasta.
courgettes start to caramelise. Remove from the heat and
FOR THE RISOTTO put to one side. 3 Place the hazelnuts on a baking tray and
roast in the oven for 5-10 minutes. Be
4 yellow or green 5 Toss the tomatoes with 1 tbsp olive oil. Line a roasting tin careful they don't burn.
courgettes (zucchini) with baking parchment and tip in the tomatoes. Bake for
15 minutes, until soft, then remove from the oven and leave 4 If the hazelnuts are already skinned, go
5 tbsp olive oil, plus to one side. to step 5. If not, put them in a clean tea
extra to serve towel and rub them together to remove
the skins.
1 garlic clove, finely sliced 6 Heat a large saucepan on a medium heat. Add the
5 Put the hazelnuts in a blender and pulse
150g (1 cup) Datterini (baby remaining olive oil and the celery and onion. Cook for until roughly chopped, but not smooth.
plum) tomatoes, halved 3 minutes, then add the rice and cook for 3 minutes more,
so the rice absorbs the oil and goes translucent. 6 Add the other pesto ingredients to the
2 celery sticks, blender and pulse, but leave the mixture
finely chopped 7 Add the wine and cook until absorbed, then add the fairly chunky.
passata. Gradually start adding the stock, a ladleful at a time,
1 red onion, finely chopped for about 15 minutes, stirring from time to time, until the rice 7 Add the spaghetti to the boiling water,
still has bite, but is not crunchy. The risotto should be very then simmer according to the
350g (1¾ cups) Carnaroli wet at this stage, almost soupy. instructions on the packet.
risotto rice
8 Add half the cooked courgettes and cook for a further 8 Drain the spaghetti and stir the pesto
100ml (scant ½ cup) 6 minutes, then add the remaining courgettes, along with into the warm pasta.
vegan dry white wine the roasted tomatoes and basil.
9 Serve with optional serving suggestions.
300g (1¼ cups) 9 Check the seasoning, then place a tight-fitting lid on the
tomato passata pan and turn off the heat. Leave for 2 minutes, then remove
the lid and give the risotto a good stir.
1.5 litres (6 cups) hot
vegetable stock (broth)

10 basil leaves 10 Serve topped with black pepper and an extra drizzle

of olive oil.

18.9g 2.8g 0.36g 9.2g 11.8g 49.2g 5.4g 0.04g 7g 19.1g
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein

20 VEGANFOODANDLIVING.COM

Pizza twister

By Maryanne Hall for Viva!'s Vegan Recipe Club
(www.veganrecipeclub.org.uk)

Serves 6 | Prep 25 mins plus proving | Cook 40 mins
Calories 516 (per serving)

FOR THE DOUGH 1 courgette (zucchini),

500g (3 2⁄3 cups) strong finely sliced

bread flour 8-10 black olives, stones

½ tsp salt removed, halved (better to

7g sachet of yeast use the olives with stones as
they've got more flavour)
325ml (11⁄3 cups) tepid water 1 tsp dried oregano

FOR THE FILLING (optional)

1 tbsp olive oil 150g (2⁄3 cup) vegan red

1 tbsp balsamic vinegar pesto, such as Sacla, Biona

15g (½ a bunch) fresh basil, 150-200g (1-1½ cups)
leaves torn up roughly vegan mozzarella (we
used MozzaRisella)
150g (1 cup) cherry
tomatoes, halved salt and pepper

1 Preheat the oven to 190°C/Gas Mark 5.

2 Sieve the flour into a large bowl and add the salt.

3 In a jug, mix the yeast and water with a fork for a
couple of minutes until dissolved. Add a pinch of
the flour before adding the yeast mix to the bowl.

4 Gather the mixture together with your hands and
form into a dough. Knead it well on a floured
surface for around 5 minutes until you get a silky,
smooth, elastic dough.

5 Place the dough into an oiled bowl and cover with
a damp tea towel for about an hour, or until it has
doubled in size.

6 Mix the olive oil and balsamic vinegar together in
a large bowl, then add all the vegetables, herbs
and a pinch of salt and pepper.

7 Go back to the dough and knead it for 30 seconds
on a floured surface before rolling it out into a
large rectangular shape, about tea towel size.

8 Rub the red pesto over the dough using your
hands and make sure to spread it to the edges.
Add the vegetables and 'mozzarella' evenly over
the base.

9 Roll the dough up lengthways like a Swiss roll,
making sure all the toppings stay inside. Cut the
roll into about 12 chunks – some big, some small.
Place the pieces next to each other, swirl side up,
in an oiled ovenproof frying pan (about 26cm
(10in)) wide or a small oiled baking tray. Cover
with a tea towel and leave to prove for about
30 minutes or until doubled in size.

10 Place in the oven for 30-40 minutes or until
golden. Check after 25 minutes that it's not
browning too quickly.

20.3g 1.8g 0.51g 3.5g 13.4g
Total fat Saturates Salt Sugar Protein

VVEEGGAANNFFOOOODDAANNDDLLIVIVININGG.C.COOMM 21

Italian R E C I P E S

Almond biscotti

By Edward Daniel from Ethivegan

(www.ethivegan.com)
Serves 6 | Prep 30 mins | Cook 40 mins

Calories 541 (per serving)

150g (¾ cup) millet 2 tsp baking powder

3 tbsp flaxseeds a pinch of salt
30g (1⁄3 cup) oats
100g (½ cup) raw 90ml (1⁄3 cup plus
unrefined cane sugar 1 tbsp) olive oil

80g (½ cup) blanched 100ml (scant ½ cup)
almonds, ground Vin Santo

2 tbsp white rice flour 80g (½ cup) whole
almonds, unblanched

60g (1⁄3 cup)
potato starch

Polenta and vegetable ragout cannelloni 1 Preheat the oven to 180°C/Gas Mark 4.
2 Line a baking tray with parchment paper.
By Francesco Mazzei for Polenta Valsugana (www.polentavalsugana.it) 3 Grind the millet, flaxseeds, oats, cane
Serves 2-4 | Prep 30 mins | Cook 40 mins | Calories 483 (per serving)
sugar, blanched almonds and salt in a
100g (2⁄3 cup) diced pumpkin 1 Bring to the boil a pot of of salt, the olive oil and start high-speed blender. Place in a large
100g (2⁄3 cup) diced carrots mixing bowl.
30g (1⁄3 cup) diced celery salted water and cook to add the polenta flour. Stir 4 Add the rice flour, potato starch and
baking powder. Mix well with a spatula.
80g (½ cup) diced red onion 150g (1 cup) of the celeriac well with a whisk and cook 5 Stir in the olive oil, then add the Vin
Santo wine. Add in the whole almonds.
100g (¾ cup) diced courgette until soft. Drain and with a for about 8 minutes, Leave to rest for about 10 minutes.
100g (2⁄3 cup) diced peppers, 6 Toss some white rice flour onto a surface
mortar and pestle, or a remove from heat and add and cut the dough in half with a spatula.
yellow, green and/or red Use your hands to scoop the dough
fork, make it into a paste. the grated cheese. onto the flour and turn it around in the
2 tbsp tomato puree flour. Scoop the dough onto the
Leave on the side for later. 6 Put the polenta between parchment paper and arrange into a
250g (1½ cups) diced celeriac rectangular form with a width of about
2 In a deep pan, fry the two sheets of baking 5cm (2in).
30g (1 cup) basil, chopped 7 Cover the baking tray with aluminium
chopped garlic and chilli parchment brushed with foil. Bake in the oven for 30 minutes.
2 garlic cloves, chopped 8 Remove the biscotti from the oven and
with 50ml (scant ¼ cup) oil and, with a rolling pin, leave to cool. Refrigerate in the fridge
1 red chilli, chopped overnight or for at least 6 hours.
extra-virgin olive oil. Add all flatten it to around 9 Preheat the oven once again at the
25g (¼ cup) grated vegan same temperature.
cheese, to finish the diced vegetables and 5mm (¼in) thick. 10 Using a sharp knife, cut the biscotti at
1-1.5cm (½in) intervals.
FOR THE POLENTA stir fry for a minute, then 7 Remove the top sheet of 11 Bake the biscotti in the oven for a further
500ml (2 cups) water add the tomato puree and paper, put a couple of 10 minutes, uncovered.
chopped basil. Season with spoonfuls of ragout on one 12 Serve once cool. Drizzle with some icing
140g (1 cup) Polenta salt and pepper, cover with edge of the polenta sheet sugar, if required.
Valsugana a lid and cook for about and, with the help of the
8 minutes on medium heat. baking parchment, start to 30.2g 3.5g 0.04g 18.1g 10g
1 tbsp extra-virgin olive oil Remove from the heat, cool roll up until the cannelloni Total fat Saturates Salt Sugar Protein
for a few minutes, then stir is closed. Cut the
salt in the celeriac paste. cannelloni to desired size

50g (½ cup) vegan cheese 3 Mix the oil with the flour and transfer them onto a
FOR THE BÉCHAMEL
and add to the soya milk in baking tray brushed with
2 tbsp vegetable or olive oil
40g (1⁄3 cup) plain a pan. Whisk energetically oil. Repeat until the polenta
(all-purpose) flour
to avoid any lumps and sheet is finished.
500ml (2 cups) soya or
coconut milk cook until it boils and 8 Cover the cannelloni with
thickens up. Season with the béchamel and sprinkle
salt salt, add the vegan cheese with vegan cheese. Bake
and leave on the side. for about 10 minutes and
25g (¼ cup) grated
vegan cheese 4 Preheat the oven to 190°C/ serve when hot.

Gas Mark 5. TIP Polenta Valsugana is
available from Waitrose.
5 Meanwhile, bring to the
boil the water, add a pinch

24.9g 6.7g 0.78g 14.3g 11.6g
Total fat Saturates Salt Sugar Protein

22 VEGANFOODANDLIVING.COM

Creamy mushroom
pasta

By Julie Letizia from Jules Messy Kitchen
(julesmessykitchens.com)

Serves 2 | Prep 15 mins | Cook 25 mins
Calories 550 (per serving)

1 tbsp olive oil 1 tsp white
wine vinegar
2 tbsp plant butter
or margarine 3-4 sprigs of thyme

½ white onion, chopped 360ml (1½ cups)
vegetable stock (broth)
½ tsp minced garlic
150g (1½ cups)
1 Portobello mushroom, spaghetti or your
sliced thin and in half pasta of choice

50g (½ cup) sliced salt and pepper
brown crimini or button
mushrooms 120ml (½ cup)
plant-based cream
1 tsp tamari
1 tbsp nutritional yeast

1 Heat the oil in a pan, then add the butter.
Add in the onions and sauté for about
2 minutes. Add in the garlic and sauté for
another minute. Add all the mushrooms,
stir, and sauté for 3-4 minutes, until the
mushrooms reduce in size.

2 Add the vinegar and tamari to the pan.
Stir. Add the stock and thyme sprigs and
leaves, and simmer and reduce for about
15 minutes, until the mixture is thicker.

3 Meanwhile, boil the pasta in salted water,
reserving 120ml (½ cup) of the pasta water.

4 Add in the plant-based cream and
nutritional yeast to the mushrooms, stir to
combine and simmer for 3-4 minutes.

5 Add the cooked pasta to the pan, along
with the reserved pasta water and then
combine until the pasta is well coated in
the sauce. Serve with pepper, vegan
Parmesan and parsley.

31.3g 4.6g 0.44g 3.7g 16.1g
Total fat Saturates Salt Sugar Protein

VEGANFOODANDLIVING.COM 23

Italian R E C I P E S Spaghetti carbonara

By Gousto (www.gousto.co.uk)
Serves 2 | Prep 10 mins | Cook 10 mins

Calories 764 (per serving)

120g meat-free spaghetti
bacon rashers 1 tomato
1 shallot
250ml (1 cup) single 1 tbsp white
soya cream miso paste
1 garlic clove
1 cider vinegar olive oil, pepper, salt
sachet (15ml) and vegetable oil

50g (2 cups) rocket

190g (2 cups)

1 Boil a kettle. Chop the meat-free bacon
into small, bite-size pieces, then peel
and finely dice the shallot. Peel and
finely chop (or grate) the garlic.

Frying pan pizzas 2 Add the spaghetti to a pot of boiled
water with a large pinch of salt and bring
By Frylight (www.frylight.co.uk) to the boil over a high heat. Cook for
Serves 6 | Prep 15 mins plus proving | Cook 30 mins | Calories 343 (per serving) 8-10 minutes or until al dente, then
drain, reserving a cup of cooking water.

Frylight cooking spray 1 Combine the flour, yeast and and then put the dough 3 While the pasta cooks, heat a large,
wide-base pan (preferably non-stick)
350g (2½ cups) strong salt in a large mixing bowl. circle into the pan (you can with a drizzle of vegetable oil over
white bread flour medium-high heat. Once hot, add the
Make a well in the middle, stretch or move it with your 'bacon' bits and cook for 3-4 minutes or
7g sachet of fast until golden and crispy all over.
action dried yeast
pour in the warm water and fingers to make it the right 4 Once done, transfer the crispy 'bacon'
200ml (scant 1 cup) to a bowl and return the pan to medium
warm water 20 sprays of Frylight. shape if you need to). Cook heat with a drizzle of olive oil. Add the
shallot with a pinch of salt and cook for
a pinch of salt 2 Using a spoon initially, start for 6 minutes, until the base 2-3 minutes or until starting to soften,
to mix everything together. is golden. If it starts to puff up then add the sliced garlic and cook for
6 tbsp passata Once the mixture starts to too much you can push it 1 minute more or until fragrant.
come together, use your down with your fingers while
150g (1½ cups) vegan hands to make it into a ball of it’s cooking.
mozzarella, torn
into chunks dough. Tip onto a clean, 6 Spread the passata over the 5 Meanwhile, combine half the cider
vinegar with 1 tbsp olive oil in a bowl
9 cherry tomatoes, floured surface and continue base, leaving about 2-3cm and give it a good mix up – this is the
cut in half dressing. Dice the tomato.
to knead for 5 minutes until (1in) around the edges, and
½ a courgette
(zucchini), cut into thin the dough is smooth. then scatter a pinch of salt

semicircles 3 Spray the inside of a clean over the passata. Scatter over 6 Once the garlic is fragrant, reduce the
bowl all over with Frylight, the mozzarella, tomatoes, heat to medium-low and add the cream,
40g (¼ cup) black place the dough into the courgettes and olives. miso and remaining cider vinegar.
olives, halved Season with a pinch of salt and a
bowl, cover with a clean tea 7 Turn the grill to medium and generous grind of black pepper and
a few basil leaves cook for 2-3 minutes or until thickened
(optional) towel and leave in a warm put the frying pan under it for to a double cream-like consistency.

place for 1 hour, until 5-6 minutes, checking

doubled in size. regularly to make sure the

4 After an hour, gently knead pizza doesn't burn, until the 7 Once the sauce has thickened, stir the
the dough to knock the air mozzarella is melted and spaghetti through the sauce with half
out. Split it into three equal bubbling and the crusts the crispy bacon and mix everything
balls and, on a floured are golden. until the pasta is fully coated in sauce.
Add a splash of starchy cooking water if
surface, roll each ball into a 8 Keep each pizza warm on a the sauce is a little thick. Wash the
rocket, then pat it dry with kitchen paper.
frying-pan-size flat circle. plate at the bottom of the Serve the spaghetti carbonara and top
with the remaining crispy bacon and a
5 Use an ovenproof frying pan oven covered with foil while grind of black pepper. Combine the
about 26cm (10in) in you prepare the remaining rocket and diced tomato, serve to the
diameter, spray the surface of pizzas. Once they're all ready, side and drizzle over the dressing.
the pan with Frylight and put cut the pizzas into slices and
over a low-medium heat. sprinkle with basil leaves, if
Wait until the Frylight is clear, using, before serving.

7.3g 0.3g 0.28g 6g 10.4g 44.1g 5.4g 1.2g 4.8g 22.7g
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein

24 VEGANFOODANDLIVING.COM

VEGANFOODANDLIVING.COM 25

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D espite everything else that was READER AWARDS 2021
going on in 2020, the thing that
really kept us going was the fact Highly
that our favourite brands kept bringing Commended
out amazing new products and treating us
to vegan launches almost every month. ALPRO
Veganism didn’t get put on hold, instead
companies took the opportunity to keep Alpro has been
pushing the barriers even further and leading the way in milk
tempting more people to give up their old alternatives for years
favourites for new vegan versions. and they keep adding
We wanted to celebrate the best of the to their ranges to make
newcomers, as well as favourites that have them more and more
been with us for a little longer, in our 2021 popular. From almond
Vegan Food & Living Reader Awards. to oat and soya to
It wasn’t possible to have a tasting coconut, there’s a drink
panel, so we gave the responsibility for for every occasion.
choosing the winners to you – after all, If you haven’t tried it
your opinions matter most. We put yet, My Cuppa is the
together the short-list, then invited you to perfect new product
vote in your thousands. And here we are developed especially
delighted to share with you the results. for tea!
www.alpro.com/uk
Best Vegan Milk
Alternative Brand VEGANFOODANDLIVING.COM 29

The plant milk aisle in a supermarket is nothing short
of impressive these days, but there are so many brands to
choose from, which one do you pick? Even you guys
had trouble deciding between them – it was such a close
run thing that we decided to award a Highly Commended
prize in this category.

WINNER OATLY

Oatly certainly upped their marketing efforts in 2020
and are continuing that strategy into 2021, but it’s not
just their bold statements and quirky personality that

wins the vegan consumer over, their oat milks
actually taste really, really good! Oat milk isn’t just
one of the most sustainable plant alternatives out
there, but Oatly worked really hard on their Barista
blend to make sure that it tasted good in coffee and
tea and didn’t curdle. Now they also have chilled
Whole, Semi and Skinny to choose from, as well as
Chocolate. The only trouble you may have is fighting

off your fellow vegans to get hold of a carton!
www.oatly.com/uk

READER AWARDS 2021

Best Vegan WINNER
Chocolate Brand MOO FREE

After the year that 2020 turned out to be, one Moo Free were founded in May 2010
thing we definitely needed was plenty of great and have been treating vegans and
chocolate on tap! We’ve seen some of the major those with a dairy intolerance to a ‘milk’
chocolate brands like Galaxy bringing out vegan chocolate fix ever since. Moo Free’s
versions, but it turns out that even the big guys branding is bright and playful to attract
can’t knock a couple of long-term favourites kids and adults alike – basically their
off the top spots in your eyes… motto is that nobody should be
missing out. As well as their standard
Highly Commended flavoured bars, Moo Free are
constantly innovating and bringing
BOOJA BOOJA out seasonal treats, so it was little
surprise they won this category against stiff competition.
Booja Booja came such a close second place that we Head to their site to discover thier Mini Moos, an Artisan
had to award them with the Highly Commended prize. range featuring indulgences such as Cinder Toffee
7KHVH OX[XU\ WUXIŴ HV DUH WKH HSLWRPH RI LQGXOJHQFH Ŋ D Covered in White Chocolate, and you can now sign up
rich, intense hit of good-quality cocoa matched with for a monthly subscription! www.moofreechocolates.com
FRPSOHPHQWDU\ Ŵ DYRXUV VXFK DV KRQH\FRPE FDUDPHO
and toffee strudel. The perfect choice for a gift, either for
\RXUVHOI RU D ORYHG RQH boojabooja.com

Best Vegan Burger %HVW 9HJDQ 0HDW $OWHUQDWLYH %UDQG

Who doesn’t love a good burger? And not just at barbecue time! There will always be excitement around new kids on the block,
There has been an explosion in companies offering vegan but sometimes you can’t beat experience, and this is definitely
burgers that taste way better than meat versions ever did, so the the case when it comes to this year’s winner...
winner of this category was up against some stiff competition,
but this one has really hit the mark for so many of you… WINNER LINDA MCCARTNEY’S

WINNER BEYOND BURGER Linda McCartney’s
have been
Produced by American innovator Beyond Meat, the Beyond revolutionising the
made its way to the UK a couple of years ago and blew our world of vegetarian
minds. Juicy, succulent and moreish, it even ‘bleeds’ while it food for decades
cooks. This is one that we think could fool a meat eater. It first and leading the way
became available through restaurants such as Honest, which in where many were
itself is testament to how good it is, scared to go. Now 78% of their range is vegan-friendly and
then Tesco enabled us to try it at they’re constantly coming up with new products to push the
home too. It’s not the boundaries. From old favourites like Linda’s Vegetarian
cheapest, but for now it Sausages and Vegetarian ¼lb Burgers to recent additions such
seems other brands have a as Vegetarian Pulled Pork Bao Bun Meal Kit and Vegetarian
little way to go to replace Chicken Bucket, you can rely on them for a quick midweek
it as the vegan favourite. dinner that’ll keep the whole family happy!
www.beyondmeat.com lindamccartneyfoods.co.uk

30 VEGANFOODANDLIVING.COM

Best Vegan Best Vegan Highly Commended
Pizza Brand Cheese Brand
APPLEWOOD VEGAN
While we’d all love to say that we Love it or hate it, vegan cheese is a fast-growing
make our own pizza bases every market and it’s taken brands a very long time to Since Applewood launched a vegan
Friday night, we also live in the perfect their recipes to create something that tastes version of its classic smoked cheese at
real world. Sometimes you just or acts anything like its dairy counterpart. We all the end of 2019, it’s been winning new
want to relax after work with a know that there’s still a lot of room for fans all over the place. The smooth,
classic Italian fakeaway and not improvement in some cases, but these two brands creamy texture and subtly smoky
have to put the effort in to get it. are hitting the mark… Ŵ DYRXU DGDSWV ZHOO WR EHLQJ PHOWHG
And that’s why amazing pizza without the ability to coat your teeth in
companies exist! This was a hotly WINNER the same way as some other dairy-free
contested category with the likes of VIOLIFE cheeses. A very worthy runner up.
One Planet Pizza and Pizza www.applewoodcheese.co.uk
Express’ supermarket range, but Violife seem to always be at the forefront of
there was one clear favourite… vegan cheese innovation, constantly
delighting us with new alternatives and
WINNER upping the game when it comes to flavour,
WHITE RABBIT melt and usability. After something to melt
on a pizza? Opt for the Original Flavour or
While working in The White Rabbit Mozzarella Flavour Grated. In need of that
Pub in Oxford, Nick and Matteo one ingredient to lift a sandwich or toastie?
realised that there was a gap in the You can’t go wrong with the Mature Cheddar
market for those following a vegan Flavour Slices. Looking for a cheese with a
or free-from diet to get great bit of a kick? Go for the Block with Hot
pizzas. After years of development, Peppers. Need a finishing touch to pasta?
in 2017 they became the first Presenting Prosociano Wedge. They’ve even
makers of chilled vegan pizza to given us Greek White Block as a very
hit supermarket shelves. Now suitable alternative to feta. Plus the coconut
White Rabbit have a huge range of base is joined by added vitamin B12, so it’s
products to choose from (some helping our nutritional intake too. Winning in
gluten-free as well), ranging from so many ways! violifefoods.com
Garlicky Focaccine and sourdough
Nudies, which you can decorate Best Make-At-Home Launch In Response to Covid-19
yourself, to The Vegan Gardener
and Vegan Arrabbiata, packed When Covid-19 hit the UK, none of us were ready for the effects of a national lockdown. Pubs,
with spicy chicken-free strips and restaurants and cafés were all forced to close. But rather than give up, businesses engaged their
creamy MozzaRisella. With good creative side, and this category is to say thank you to those who kept us going with DIY kits and home
stocking in Sainsbury’s, Waitrose deliveries. Special mentions to Rudy’s Vegan Dinner @home kits and
and Co-op, they’re easier to get The Vurger Co’s Make at Home Meal Kit, but the award goes to…
hold of too! www.
whiterabbitpizza.co.uk WINNER DOUGHNUT TIME
DIY VEGAN DOUGHNUT KIT

As they only have shops in London, the arrival of Doughnut
Time’s nationwide delivery service meant their creations could be
enjoyed all over the UK. They didn’t just offer ready-made ones
though, but also kits to fill and decorate doughnuts at home. The
original vegan DIY kit was the Biscoff and they’re adding seasonal
kits to mix things up every few months. We’re sold on them, and
now it’s official that you are too! doughnuttime.co.uk

VEGANFOODANDLIVING.COM 31

Best New
Product Launch

of 2020

As we said before, Covid may have put a halt to
many things in 2020, but vegan product

development wasn’t one of them. Short-listed in
this category were just a handful of the many new

products we saw come our way from Dominos
Vegan Pizza to Rowntree’s Fruit Pastilles, Horlicks

Vegan and Vegan Carnation Condensed Milk.
However, our top two entries were so close that
they almost received the same number of votes, so
we definitely had to award a winner and a highly

commended in this category!

WINNER
FLORA PLANT
BLOCK

Flora’s Plant Block was a real game changer,
particularly when it comes to vegan baking.
Available in both salted and unsalted varieties, it
can be used for cooking, frying, roasting and, of
course, baking, and has a deceptively rich, buttery taste. It’s made by pressing sunflower seeds, rapeseed and 100%
certified sustainable palm oil, so it’s environmentally aware as well as being cruelty-free. It allowed bakers to add that
creaminess back into their creations that had been missing before and they haven’t looked back since! www.flora.com

Highly Commended Best High Street
Restaurant for
PUKKA Vegan Options

VEGAN PIES We might not have been able to visit restaurants
in person as frequently as we’d have liked to in
We’re always interested
when a non-vegan company 2020, but some of our favourite chains were still
decides to listen to consumers launching some great new menu options for
and bring out vegan versions
of their products, and this was takeaways and non-lockdown times. But for the
exactly the case with Pukka. third year running, there was one restaurant
They hit the ground running that stood head and shoulders above the rest!
ZLWK WZR FODVVLF Ŵ DYRXUV Ŋ
Minced Steak & Onion and
&KLFNHQ 0XVKURRP Ŋ DQG
what’s even better is that
they kept the price the same
too, rather than hike it up
for the vegan version. Great
work Pukka, we can’t wait to
see what else you bring out!
pukkapies.co.uk

32 VEGANFOODANDLIVING.COM

READER AWARDS 2021

Best Café/Coffee Shop
for Vegan Options

By the time we came out of the first lockdown, everyone was itching
to get their hands on a cup of coffee made by a proper barista – we
don’t think any of us realised how much we’d miss our favourite café,
and now we definitely don’t take them for granted. The lovely thing
about the chains is that over the last couple of years they’ve really
upped their game when it comes to vegan food options too.

WINNER PRET

Pret won vegan hearts when they launched Veggie Pret branches – the
only complaint is that they haven’t spread all over the country yet! Even
in traditional Pret branches there are good vegan offerings, with many of
the most popular inventions at Veggie Pret eventually making their way
to standard stores. For those lucky enough to live near a Veggie Pret, the
summer of 2020 saw vegan bakery counters introduced, and for the rest

of us the hit of 2020 was the range of vegan croissants (plain, almond,
chocolate or very berry) to brighten up breakfast, and January’s addition

of the Meatless Meatball Wrap was a crowd-pleaser. www.pret.co.uk

WINNER WAGAMAMA

Wagamama started 2020 with a bold addition to its menu
for Veganuary. The Watermelon Tuna was made from
dehydrated watermelon, which was sliced, seared and
served hot alongside a miso sesame sauce and rice. This
was followed for 2021’s Veganuary menu by king oyster
mushroom-based Chilli Squid, Vegan Sticky Ribs and
No-Duck Donburi. Wagamama is constantly pushing the
boundaries and testing out new combinations that often
sound like they shouldn’t work, but really do! They’re not
satisfied for vegans to have to put up with boring options
when visiting a restaurant with non-vegan friends, and want
to bring just as much excitement to all dinners. Very worthy
winners in our eyes and yours!
www.wagamama.com

VEGANFOODANDLIVING.COM 33

READER AWARDS 2021

Best Supermarket for Best Own-Brand
Vegan Options Vegan Supermarket
Range
No one can deny that shopping for vegan food in a mainstream supermarket has
become 100% easier over the last few years, as all the supermarkets compete to This is the award that every
have the biggest and best vegan range. 2020 even saw Asda launch a dedicated supermarket wants to win. It’s one
vegan ambient aisle, which was huge news. But which supermarket is leading the thing being the best for stocking a
way in your eyes? Again, this category was very closely fought, so we’ve awarded variety of different vegan products,
two top entries… but it’s something else to win the
award for a range that you’ve
developed yourself. With Tesco’s
Wicked Kitchen, Sainsbury’s Plant
Pioneers, Asda’s Plant Based and
Morrisons’ V Taste ranges all up for
the vote, the competition was very
hot indeed, but in the end there was
one clear winner…

WINNER Highly Commended WINNER
TESCO PLANT KITCHEN
SAINSBURY’S BY M&S
Tesco indicated their dedication to serving the
vegan community when they brought Wicked 6DLQVEXU\ōV KDV GHƓ QLWHO\ The news that Marks & Spencer were
Healthy’s Derek Sarno over from the States to been showing Tesco some launching a vegan range in January
head up their vegan development team. Not healthy levels of competition 2019 went down a storm. It was called
only has he launched ranges that are exclusive over the last two or three Plant Kitchen and people had high
to Tesco with Wicked Kitchen and Plant Chef, years when it comes to their hopes for the quality thanks to M&S’
but he’s also fantastic at encouraging other big vegan products. They even reputation for creating luxury food.
brands to come across to the UK, making choose to launch a vegan No one was disappointed. M&S then
Tesco the most desirable supermarket to have shoe range at the end of upped their game even more by
your vegan product in. Beyond Burger chose QRW FRQƓ QLQJ WKHLU adding 100 new products in January
Tesco as the first UK supermarket to stock their development to food. As 2020, including the popular No
products and last year The Unbelievable Alt, with Tesco, they’re attracting Chicken Kiev, Tofish and Chips and
GreenVie and Fray Bentos all chose to launch some of the big brands even a rich and creamy coleslaw. They
first into this forward-thinking supermarket. for new product launches, kept the momentum up through
Other supermarkets are certainly hot on with Leon and Zizzi both 2020, adding No Chick’n Gyoza,
Tesco’s heels, but for now they’re managing choosing to launch ranges vegan ice cream cones, cheesecake,
to maintain their position as number one in LQWR 6DLQVEXU\ōV Ɠ UVW LQ fishcakes and even No Pork Streaky
vegans’ eyes. www.tesco.com The key to success lies in Bacon to the mix. It takes a lot to beat
combining a large choice Tesco’s Wicked Kitchen, but Plant
selection of vegan products Kitchen has taken the title this year
with the ability to offer and it’s more than deserved.
something that competitors marksandspencer.com
aren’t, and both Tesco
and Sainsbury’s are doing
extremely well in ticking
both of these boxes.
www.sainsburys.co.uk

Well done to
all our winners!

34 VEGANFOODANDLIVING.COM



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Wakey wakey!

Breakfast
RECIPES

Start the day raring to go with these
tasty, energy-packed meals!

VEGANFOODANDLIVING.COM 37

Breakfast R E C I P E S

Spiced sweet potato porridge

By Ryland Peters & Small
Serves 2 | Prep 10 mins | Cook 25 mins | Calories 325 (per serving)

200ml (1 cup) almond milk, 150g (11⁄3 cups) grated 1 Put the almond milk, cinnamon, 2 Return the infused milk to the pan.
or other milk of your choice sweet potato
2 cinnamon sticks (or 1 tsp cardamom pods and maple syrup, if Bring to a gentle simmer, add the
a small handful of mixed
ground cinnamon), plus nuts and sultanas using, in a saucepan set over grated sweet potato and cook for
extra ground, to serve 1 banana, sliced
10 cardamom pods medium heat and bring to a gentle 15-20 minutes, stirring often, or until
2 tbsp pure maple 0.14g 27.3g 4.7g
syrup (optional) Salt Sugar Protein simmer. Turn the heat right down so the potato has softened. Add the

7.5g 1.1g that the milk stays warm and the nuts and sultanas and stir through.
Total fat Saturates
flavours infuse for at least 10 minutes. 3 To serve, pour into bowls, top with
Turn off the heat and cool completely sliced banana and sprinkle with a
before straining into a jug using a
little ground cinnamon.
fine-mesh sieve/strainer. You could

prepare this in advance and store the

infused milk in the fridge so it’s ready

for you to use when required.

38 VEGANFOODANDLIVING.COM

Lime marmalade

By Ryland Peters & Small
Makes about 1.3kg (5 cups) | Prep 15 mins plus
soaking | Cook 1 hr | Calories 475 (per 100g)

6 small limes
3 unwaxed lemons
2kg (10 cups) granulated white sugar

1 Scrub the fruit, cut into quarters and Baked oat milk porridge with
remove the seeds. Fill a large pan with pears, almonds and date syrup
3 litres (12½ cups) water and soak the
fruit for 24 hours. By Ryland Peters & Small
Serves 4-6 | Prep 10 mins | Cook 30 mins
2 Remove the fruit from the pan (don’t Calories 472 (per serving)
discard the water) and cut into small
shreds. Return to the water in which it 1 Preheat the oven to 170°C/Gas Mark 3.
has been soaking, bring to the boil and 2 Mix the oats and oat milk together. Stir in the seeds,
boil for 1 hour.
vanilla bean paste, ground cinnamon, diced pears and
3 Add all the sugar to the pan. Boil again dried berries.
until the juice forms a jelly when tested. 3 Pour everything into a roasting pan, cover with foil and
To test if the marmalade is ready, place bake for 30 minutes.
2 tsp of the mixture on a cold saucer. 4 Remove from the oven and spoon into bowls. Scatter
Press the surface of the marmalade with with the toasted almonds and drizzle with date syrup and
your thumb and if it wrinkles, it is done. extra oat milk as desired. Serve at once.
Let cool for 10 minutes.
2.2g 1.1g 0.11g 40.5g 12.5g
0.1g 0g 0.01g 123.9g 0.4g 160g (1¾ cups) jumbo oats Total fat Saturates Salt Sugar Protein
1.2 litres (5 cups) oat milk
Total fat Saturates Salt Sugar Protein 75g (½ cup) mixed seeds

2 tsp vanilla bean paste

1 tsp ground cinnamon

3 medium ripe, but firm pears,
cored and diced

80g (2⁄3 cup) mixed dried
berries (such as sultanas/
golden raisins, goji berries,

inca/golden berries,
cranberries)

TO SERVE

The recipes on pages 38-39 are taken from Lazy 2 tbsp toasted flaked almonds
Day Brunches: Relaxed Recipes for the Morning 4-5 tbsp date syrup
published by Ryland Peters & Small. (RRP £9.99.) extra oat milk

This book contains non-vegan recipes.

VEGANFOODANDLIVING.COM 39

Breakfast R E C I P E S

Sweet breakfast
couscous

By Sweet Freedom (www.sweetfreedom.co.uk)
Serves 4 | Prep 5 mins | Cook 15 mins
Calories 173 (per serving)

120g (2⁄3 cup) dry 1 tbsp Sweet Freedom
couscous Light Syrup or Fruit
Syrup, plus extra
1 tsp cinnamon for drizzling

200ml (scant 1 cup) 150g (1 cup)
boiling water blueberries

1 tsp unsweetened 30g (¼ cup) dried
plant-based milk apricots, finely chopped

1 In a bowl, mix together the couscous and
the cinnamon.

2 Pour over the boiling water and cover.

3 Leave to stand for 15 minutes, then fluff up
with a fork.

4 Tip the couscous into a saucepan with the
milk and the Sweet Freedom Light Syrup
or Fruit Syrup and put over a medium heat.

5 Stir until thickened.

6 Divide between four bowls and serve
topped with the blueberries and apricots.

7 Drizzle over the Sweet Freedom Light
Syrup or Fruit Syrup.

0.4g 0g 0.01g 12.9g 4.5g

Total fat Saturates Salt Sugar Protein

Chocolate twists

By MyHungryLittleHelpers for Sweet Freedom
(www.sweetfreedom.co.uk)
Makes 6 twists | Prep 10 mins
Cook 20 mins | Calories 337 (per twist)

1 sheet of vegan 1 Preheat the oven to 180°C/Gas Mark 4 and line a
rolled puff pastry baking tray with a silicone mat or parchment paper.

60g (¼ cup) Sweet 2 In a bowl, mash the banana and mix in the cinnamon.
Freedom Choc Pot
3 Roll out the puff pastry and spread over the Choc Pot
chocolate spread chocolate spread.

1 mashed banana 4 Spread the banana mixture on top to cover half of
the puff pasty.
1 tsp ground
cinnamon 5 Fold the pastry over so it’s like a sandwich.

6 Using a pizza cutter or sharp knife, cut into thin strips
about 2cm (¾in) wide.

7 Pick each strip up and, holding at the ends, twist as
you lay it onto the baking tray.

8 Brush over each twist with a little plant-based milk.
Pop into the oven for 20 minutes.

9 Remove from the oven, leave to cool and enjoy.

21.9g 4.8g 0.13g 2.8g 4.2g
Total fat Saturates Salt Sugar Protein

40 VEGANFOODANDLIVING.COM

Carrot-cake Porridge with Chai-spiced
breakfast muffins chia-seed jam breakfast quinoa

By Sophie Bertrand and Bari Stricoff By Sophie Bertrand and Bari Stricoff By Sophie Bertrand and Bari Stricoff
Makes 6 muffins | Prep 5 mins Serves 1 (porridge), 2 (jam) | Prep 5 mins Serves 1 | Prep 5 mins | Cook 5 mins
Cook 20 mins | Calories 210 (per muffin) Cook 15-20 mins | Calories 570 (per serving) Calories 365 (per serving)

100g (1 cup) oats FOR THE JAM FOR THE PORRIDGE 1 chai tea bag
100g (1 cup)
1 tsp baking powder frozen raspberries 50g (½ cup) oats 130ml (½ cup) almond milk
3 tbsp maple syrup
1 tsp cinnamon 2½ tbsp chia seeds 150ml (2⁄3 cup) 125g (¾ cup) quinoa, cooked
dairy-free milk
4 tbsp maple syrup ½ tsp cinnamon
1 scoop of vegan
125ml (½ cup) almond milk protein powder, 1 tbsp nut butter
about 25g (optional)
3 tbsp nut or seed butter a handful of blueberries
a handful of pumpkin
1 tsp vanilla extract seeds (optional) a sprinkle of pumpkin seeds

1 medium banana, mashed 1 For the jam, begin by placing the frozen 1 Heat the milk in a saucepan and then
berries and maple syrup in a saucepan soak the chai tea bag in the milk for a
1 medium carrot, grated on medium heat. few minutes.

30g (¼ cup) chopped walnuts 2 Stir gently until the berries start to break 2 Add the quinoa and stir for a few
down and become syrupy. minutes, then remove the tea bag from
1 Preheat the oven to 180°C/Gas Mark 4 the pan.
and line a muffin tin with six muffin cups. 3 Mix in the chia seeds and stir
occasionally for about 10-15 minutes. 3 Pour the tea into a bowl and top with
2 Add the oats, baking powder, the cinnamon, nut butter, blueberries,
and cinnamon to a bowl. 4 Once the jam mixture begins to thicken, and pumpkin seeds.
remove it from the heat and leave it to
3 Stir in the maple syrup, milk, nut butter, cool for 5 minutes. 20.1g 1.9g 0.14g 3.9g 13.8g
vanilla extract and mashed banana until Total fat Saturates Salt Sugar Protein
well combined. 5 Serve the jam warm with the porridge.
You can save half the jam by
4 Stir in the grated carrot and nuts. transferring it to a jar and this will last up
5 Spoon the mixture evenly across the six to two weeks in the fridge.

muffin cups. 6 For the porridge, heat the milk in a
6 Bake for 20 minutes. small saucepan over a high heat and
add the oats. Stir for 4-5 minutes until
you see little bubbles, then remove
from the heat. Stir in the protein powder
and pour into a bowl to serve along
with the jam. Finish with the pumpkin
seeds, if desired.

9.1g 0.8g 0.04g 11.5g 5.9g 18.9g 3.3g 0.17g 21.5g 3.8g The recipes on page 41 are taken from Forking
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein Wellness: Your No-Nonsense Guide to Health and

Nutrition by Sophie Bertrand and Bari Stricoff,
published by Meyer & Meyer Sport. (RRP

£22.50.) This book contains non-vegan recipes.

VEGANFOODANDLIVING.COM 41

COOKING

BWOITRHDOEURTS
Shanthini Sivakumar, a refugee and immigrant chef at Eat Offbeat in
New York, has found new hope through her cooking...

Below Shanthi W hen Shanthini Sivakumar went the last element Shanthi remembers
Sivakumar is one of to work for Eat Offbeat in late fondly: the sweet-and-sourness of
the Eat Offbeat chefs
that wrote the book 2017, she was no stranger to the fresh mangosteens and rambutans,

The Kitchen commercial kitchens of New York City. plus the huge, juicy mangoes native to
Without Borders.
In fact, the Jaffna, Sri Lanka, native Jaffna, which put North American
The extract on pages 42-43 is taken
from The Kitchen Without Borders by worked with Eat Offbeat chefs mangoes to shame. She also misses
The Eat Offbeat Chefs, photography
by Penny De Los Santos, published by Jean-Baptiste Meda and Mitslal prior one thing in particular: Sri Lankan

Workman Publishing. (RRP £18.99.) to joining the team. Though more than curry powder. It’s not unusual for a
This book contains non-vegan recipes.
42 VEGANFOODANDLIVING.COM 20 million people live in the New York household to make their own curry

metropolitan area, the immigrant and mix for everyday use, with the

refugee communities are tight-knit. dry-roasted spices, but without

This has led more than a few Eat turmeric (which distinguishes it

Offbeat employees to get to from the Indian curry

know one another prior powder more familiar to

to being hired. The “Sri Lankan Western cooks).
irony with Shanthi cuisine relies Shanthi started at
(as she is known in heavily on rice,
the kitchen) is that, coconut, and Eat Offbeat helping
unlike most of the fresh produce” in the kitchen. Of
Eat Offbeat staff, she course, it wasn’t long
didn’t truly step into before the team
her own kitchen until discovered how
amazing her dishes were

she was married. and started featuring them

Shortly after her wedding, she on the menu. Her continuously

moved with her husband to Lebanon to happy mood and smile bring joy to the

join his brother who was working there. team in the most stressful situations.

Her brother-in-law started cooking for She also often cooks the daily team

the household. Shanthi got inspired by lunches, reminding everyone to take a

the dishes he made, and gradually short break and eat before they run out

learned from him. Judging by the of energy. And she’s brought in her real

quality of the food she prepares today, family to join her Eat Offbeat family –

he must have been an amazing teacher her son Sarujen, who is studying film

and she an exceptional student! and television at LaGuardia Community

Sri Lankan cuisine relies heavily on College, successfully manages and

rice, coconut, and fresh produce. It is schedules the deliveries.

Shanthi’s couscous
with curry leaves

and coriander

By Chef Shanthini Sivakumar
Serves 4-6 as a side dish | Prep 15 mins
Cook 25 mins | Calories 365 (per serving)

1 tsp kosher salt 150g (1 cup) Shanthi’s katarica curry
diced potato
1 tsp ground turmeric By Chef Shanthini Sivakumar
285g (12⁄3 cups) 170g (1½ cups) Serves 4-6 as a main | Prep 10 mins | Cook 30 mins | Calories 148 (per serving)
fine-grain couscous chopped green beans
2 medium aubergines 1 Sprinkle the aubergine planks with 1 tsp turmeric and
3 tbsp olive oil 150g (1 cup) yellow (eggplants) – about 1 tbsp salt. Let the planks rest on a paper towel-lined
onion, chopped plate for 15 minutes.
150g (1 cup) diced 900g, cut into 5x2.5cm
bell pepper 5 curry leaves, (2x1in) planks 2 To fry the aubergine, pour vegetable oil to a depth of at
finely chopped least 5cm (2in) into a large stockpot or Dutch oven and
85g (1 cup) diced 2 tsp ground turmeric clip a sugar (candy) thermometer to the side, making sure
aubergine (eggplant) 15g (½ cup) roughly it doesn’t touch the base. Heat the oil to 180°C/375°F over
chopped fresh 1 tbsp, plus 2 pinches, high heat, then lower the heat to medium to maintain that
150g (1 cup) coriander (cilantro) kosher salt temperature during frying. While the oil is heating up, line
diced carrot leaves, to garnish a large plate with paper towels.
vegetable oil, for frying
1 Place 500ml (2 cups) water in a large 3 Working in batches and using a slotted spoon, place the
saucepan over high heat and bring it to 1 tbsp fenugreek seeds planks in the oil. Fry until all the sides turn golden, gently
a boil. Carefully stir in the salt and stirring, 2-3 minutes, then quickly remove them with the
turmeric and boil for 1 minute. Add the 150g (1 cup) chopped slotted spoon. Place on the towel-lined plate. Set aside.
couscous, bring it back to a boil, then yellow onion
cover the pan, remove from the heat 4 Heat the fenugreek seeds in a small dry frying pan (skillet)
and let the couscous sit until the water 10 curry leaves over medium heat, just until they become fragrant, about
is fully absorbed, about 10 minutes. 2 minutes. Remove the seeds from the heat and grind in a
10 garlic cloves, food processor or spice grinder. Set aside.
2 Heat 2 tbsp of the olive oil in a large peeled, minced
non-stick frying pan (skillet) over 5 Heat 2 tbsp oil in a large pot over medium-high heat.
medium-high heat. Once the oil is hot, 2 tomatoes, diced Once the oil is hot, add the onion and sauté until lightly
add the bell pepper, aubergine, carrot, browned, about 5 minutes. Add the curry leaves and
potato and green beans, stirring to 1 tsp chilli powder garlic and sauté for 5 minutes. Add the tomatoes and a
coat, and cook, stirring occasionally, pinch of salt and cook for 5 minutes. Stir in the chilli
until the vegetables have started to 1 tbsp ground cumin powder, cumin, and remaining 1 tsp turmeric, then
brown, about 15 minutes. Stir the gently fold in the aubergine planks. Stir in 240ml (1 cup)
cooked vegetables into the couscous 1 tbsp tomato water, another pinch of salt, the tomato purée, black
and set it aside, covered. purée (paste) pepper and ground fenugreek seeds, and continue
cooking for 5 minutes more.
3 Place the remaining 1 tbsp olive oil in 1 tbsp freshly ground
the frying pan and set it over medium black pepper 6 Remove the pan from the heat and stir in the sugar.
heat. Once the oil is hot, add the onion Serve over rice, garnished with coriander.
and curry leaves and cook, stirring 2 tbsp sugar
frequently, until the onion begins to
brown, 8-10 minutes. Add the mixture TO SERVE
to the couscous and stir to combine.
cooked basmati rice
4 Serve immediately, garnished with the
chopped coriander. 5g (¼ cup) fresh
coriander (cilantro)

leaves, to garnish

9.2g 1.3g 0.5g 5.8g 9.8g 4.2g 0.7g 1.41g 13.1g 4.3g
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein

VEGANFOODANDLIVING.COM 43

BATCH
COOKING

Batch cooking is quick, it’s
cost-effective and you can
still create tasty, healthy
meals for the whole family

HARISSA CAULIFLOWER
TRAYBAKE

By Suzanne Mulholland
Serves 4 | Prep 10 mins | Cook 30 mins
Calories 289 (per serving)

This is a great one-pan meal that takes only moments to assemble and is
kind on the wallet. The harissa packs a bit of a punch, so use as much or as
little as you like to suit the tastes of your family.

FOR THE HARISSA SAUCE 1 Preheat the oven to 180°C/Gas Mark 4. The extract on
(make on day of serving) pages 44-45 is
2 Put the cauliflower, peppers, onions, drained chickpeas, garlic, taken from
110g (½ cup) vegan yoghurt harissa paste and oil in a large bowl and mix well to ensure The Batch Lady:
1 tsp harissa paste everything is well coated. Healthy Family
juice of 1 lemon Favourites by
3 Pour the cauliflower mixture into a large baking dish and cook in the Suzanne
FOR THE CAULIFLOWER BAKE oven for 30 minutes, until the veg is tender and golden. While the Mulholland,
200g (2 cups) cauliflower florets dish is in the oven, combine all the sauce ingredients in a small bowl published by HQ.
350g (2 cups) fresh sliced mixed peppers and stir well to combine. Serve the traybake with the sauce (RRP £20.)
alongside to spoon over. This book contains
2 red onions, roughly chopped non-vegan recipes.
400g tin (12⁄3 cups) of chickpeas, drained TO FREEZE

2 tsp frozen chopped garlic 4 Transfer the uncooked cauliflower mixture to a large, labelled
2-3 tsp harissa paste, to taste freezer bag and freeze flat for up to 3 months.

3 tbsp olive oil TO COOK FROM FROZEN
salt and freshly ground pepper
5 This can be defrosted and cooked as described left, or cooked
from frozen by breaking the contents of the freezer bag into a
baking dish and cooking at 180°C/Gas Mark 4 for 40 minutes, until
piping hot. Either way, combine all of the ingredients for the sauce
while the traybake is cooking and serve alongside for spooning.

12.7g 1.9g 0.28g 11g 7.6g
Total fat Saturates Salt Sugar Protein

44 VEGANFOODANDLIVING.COM

MOREISH MINESTRONE

By Suzanne Mulholland
Serves 4-6 | Prep 5 mins | Cook 40-50 mins | Calories 266 (per serving)

low-calorie cooking spray 1 Spray a large saucepan with low-calorie TO COOK FROM FROZEN
cooking spray and place over a medium
115g (1 cup) frozen heat. Add the onions, carrots, garlic and 6 To reheat, remove the soup from the freezer
chopped onions celery and cook, stirring continuously, and leave to defrost fully in the fridge, ideally
for 2-3 minutes, until softened. overnight. Once defrosted, tip the soup into a
2 medium carrots, peeled, large saucepan and place over a medium heat.
finely chopped 2 Add the tomatoes, tomato purée, Cook, stirring occasionally, until piping hot
mixed herbs and stock, then season to throughout, about 10 minutes, then add the
1 tsp frozen chopped garlic taste with salt and pepper. Bring to the macaroni and kidney beans and continue to
boil, then reduce the heat to a gentle cook for another 10 minutes, until the pasta is
2 celery sticks, finely chopped simmer and cook, stirring occasionally, for tender. Season to taste, then ladle into bowls,
2 x 400g tins (31⁄3 cups) 30-40 minutes, until the vegetables are tender. sprinkle with a little grated vegan Parmesan
of chopped tomatoes and serve hot.
3 Add the macaroni and kidney beans to the pan
2 tbsp tomato purée (paste) and continue to cook, stirring occasionally, for
10 minutes, until the pasta is tender.
1 tsp dried mixed herbs
4 Season to taste, then ladle into bowls, sprinkle
840ml (3½ cups) low-sodium with grated vegan Parmesan and serve hot.
vegetable stock (broth)
TO FREEZE
60g (½ cup) dried macaroni
5 To freeze, remove the pan from the heat after
95g (½ cup) tinned red step 2 and set aside until cooled to room
kidney beans, drained temperature. Don’t worry that you haven’t used
the macaroni or beans yet – these will be
salt and freshly ground pepper added on the day of serving. Transfer the soup
to a large freezer bag (a zip-lock bag works
vegan Parmesan, to serve best for this) and freeze flat for up to 3 months.

0.5g 0.1g 0.37g 16g 4.8g
Total fat Saturates Salt Sugar Protein

CHICKPEA AND SWEET POTATO CURRY

By Suzanne Mulholland
Serves 4 | Prep 5 mins | Cook 40 mins | Calories 484 (per serving)

low-calorie 1 Spray a large saucepan with cooking spray and place
cooking spray over medium heat. Add the onions and garlic and cook,
stirring continuously, for 2-3 minutes until soft.
115g (1 cup) frozen
chopped onions 2 Add the sweet potato, curry powder and cumin and stir
to combine, then add the tomatoes, chickpeas, purée
1 tsp frozen and coconut milk and stir again. Bring to the boil, then
chopped garlic reduce the heat to a gentle simmer and cook for about
35 minutes, until the sweet potatoes are tender and the
300g (2 cups) frozen sauce has reduced and thickened slightly.
sweet potato chunks
3 Once the curry is cooked, season with salt and pepper,
1 tbsp curry powder then serve with your choice of accompaniments.

1 tsp ground cumin TO FREEZE

2 x 400g tins (31⁄3 cups) 4 To freeze, ladle the curry into a large, labelled freezer
of chopped tomatoes bag and freeze flat for up to 3 months.

2 x 400g tins (31⁄3 cups) 5 To reheat from frozen, remove from the freezer and
of chickpeas, drained defrost completely in the fridge, ideally overnight. Once
defrosted, pour into a large saucepan and place over
1 tbsp tomato medium heat for 10-15 minutes, stirring occasionally,
purée (paste) until piping hot all of the way through. Serve.

400g tin (12⁄3 cups)
of reduced-fat
coconut milk

salt and freshly 25.9g 21.4g 0.5g 17g 12.7g
ground pepper Total fat Saturates Salt Sugar Protein

VEGANFOODANDLIVING.COM 45



On-the-go!

Lunchtime
RECIPES

Liven up your midday meals with a touch
of colour and a burst of flavour

VEGANFOODANDLIVING.COM 47

Lunch R E C I P E S

Khao soi with green jackfruit

By Damien Lee
Serves 2 | Prep 20 mins | Cook 20 mins

Calories 1,132 (per serving)

Shiitake mushrooms 2 tbsp vegetable oil (optional) 1 tsp garlic paste, or 2 garlic
with fresh noodles cloves, crushed and chopped
10g (¼ cup) dried rice
By Damien Lee vermicelli noodles (optional) 1 tsp ginger paste, or 1cm
Serves 2 | Prep 20 mins | Cook 5 mins | Calories 884 (per serving) (½in) piece of fresh root ginger,
120g (1¼ cups) dried egg-free peeled and finely chopped
yellow noodles
2 kaffir lime leaves, fresh or
FOR THE CURRY BROTH frozen (or use 3 dried leaves)

1 Chinese dried mushroom, 2 tbsp light soy sauce (or use
or use 1 dried or fresh tamari for gluten-free)
shiitake mushroom
1½ tbsp agave syrup
2 large red chillies,
finely chopped 500ml (2 cups) boiling water

½ a small red onion, 560g tin (3 cups) of young/
finely chopped green jackfruit, drained, rinsed,
roughly chopped into pieces
1 lemongrass stalk, ends 400ml (12⁄3 cups) good-quality
trimmed and outer layer coconut milk
removed, or 1 tsp ground
dried lemongrass FOR THE TOPPINGS

1 tsp ground cumin ¼ of a red onion, finely sliced

½ tsp ground cinnamon 1 small gherkin, finely sliced

a few sprigs of fresh coriander 2 wedges of lime or lemon
(cilantro), finely chopped
½ a red chilli, finely sliced
1 tbsp mild or medium
curry powder a small handful of fresh
coriander (cilantro), including
½ tbsp ground turmeric stems, finely chopped

FOR THE NOODLES 120g (1¼ cups) fresh shiitake 1 If you want to make crispy vermicelli noodles as a topping,
mushrooms, or 30g (1 cup) dried, heat the vegetable oil in a small frying pan (skillet) over a
1 tbsp vegetable oil soaked according to pack instructions high heat. Add the rice vermicelli noodles and shallow-fry
¼ tsp sea salt until crispy. Remove the noodles from the pan and place on
1 tsp garlic paste, or 2 garlic cloves, ¼ tsp ground white pepper a plate lined with paper towels. Set aside.
crushed and finely chopped 400g (8 cups) fresh rice vermicelli
FOR THE STIR-FRY SAUCE 2 Place a medium-size saucepan over a medium heat and
1 carrot, peeled and sliced into ½ tbsp light soy sauce add all of the broth ingredients, except for the coconut
5cm (2in) batons 1 tbsp dark soy sauce milk. Bring to the boil and simmer for 15 minutes over a
1 tsp toasted sesame oil medium heat.
1 red onion, thickly sliced
3 Now stir the coconut milk into the mixture and bring it back
2 celery stalks, peeled and sliced to boil, then take off the heat immediately and set aside.
into thin 5cm (2in) batons
4 Half-fill a small saucepan with boiling water and place over
55g (½ cup) mangetout (snow peas) a high heat. Add the yellow noodles and cook them for
or green beans 2-3 minutes, depending on whether you like them chewy
or soft. Drain well and then divide between two bowls.
1 Heat the oil in a wok over a high heat.
5 Pour the soup broth all over the noodles. Scatter the
2 Add the garlic, onion, carrot, celery, mushrooms and mangetout (snow toppings over the noodles, along with the fried vermicelli,
peas) or green beans and stir-fry for a couple of minutes, mixing well. and serve immediately.

3 Season with the salt and pepper, then add the noodles and the stir-fry
sauce ingredients.

4 Toss it all together over a high heat for 3 minutes so it’s nicely coated.

5 Pile the noodles high on a large serving plate. Serve immediately
for the mushroom lover(s) in your life.

10.6g 2g 1.29g 8.9g 10.4g 64.3g 46g 1.28g 11.9g 19.6g
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein

48 VEGANFOODANDLIVING.COM

The recipes on pages 48-49 are taken from
The Noodle Cookbook by Damien Lee of Mr Lee’s
Noodles, published by Ebury Publishing. (RRP £15.99.)

This book contains non-vegan recipes.

VEGANFOODANDLIVING.COM 49

Lunch R E C I P E S

Roasted British asparagus with hazelnut gremolata

By British Asparagus (www.britishasparagus.com)
Serves 4 | Prep 5 mins | Cook 15-20 mins | Calories 135 (per serving)

30g (¼ cup) hazelnuts 1 Preheat the oven to 200°C/Gas Mark 6. 5 Meanwhile, coarsely chop the roasted
500g (3¾ cups) British asparagus hazelnuts and parsley and place in a
2 Place the hazelnuts on a small roasting bowl along with the lemon zest and
2 tbsp olive oil tray and put in the oven for 5-7 minutes crushed garlic. Slowly drizzle in 1 tbsp
salt and pepper until golden brown. Keep an eye on olive oil and stir to combine.
leaves from a small them to make sure they don’t burn.
bunch of parsley Once browned, set aside. 6 Once the asparagus is cooked, place it
finely grated zest of 1 lemon on a plate and top with the gremolata.
1 garlic clove, crushed 3 Trim off any woody ends from the
asparagus and place in a roasting tray. 11.8g 1.4g 0.05g 2.7g 4.1g
Drizzle with the olive oil and season with Total fat Saturates Salt Sugar Protein
salt and pepper.

4 Roast in the oven for 5-6 minutes until
crisp, but still tender.

50 VEGANFOODANDLIVING.COM