11 Awesome Vegan Recipes That Will Convert You

INGREDIENTS
-1 tablespoon ground flaxseed
-1 tablespoon coconut oil
-250 ml unsweetened organic soya milk, or almond milk
-1 teaspoon cider vinegar
-125 g wholemeal flour
-1 teaspoon golden caster sugar
-1 teaspoon baking powder
-¼ teaspoon bicarbonate of soda
-1 pinch of sea salt
-50 g blueberries, plus extra to serve
-vegetable oil
-organic soya yoghurt, to serve
-maple syrup, to serve

DIRECTIONS
1. Whisk together the ground flaxseed and 2½ tablespoons of cold water, then set aside to thicken. Meanwhile, melt the coconut oil in a small pan over a medium heat, then leave to cool slightly.

2. Combine the soya or almond milk and cider vinegar. Add the melted coconut oil, then whisk in the flaxseed mixture.

3. Combine the flour, sugar, baking powder, bicarbonate of soda and salt, then make a well in the middle. Gradually pour in the wet mixture, stirring continuously until combined – don't worry if there are still a few lumps. Fold in the blueberries, then set aside.

4. Preheat the oven to its lowest temperature. Heat a splash of vegetable oil in a large frying pan over a medium heat. Add a ladleful of the batter to the pan. Add more ladlefuls of the batter, ensuring they're nicely spaced out – you'll need to do this in batches.

5. Cook for around 2 minutes, or until golden underneath and little bubbles start to appear on the surface. Flip and Cook for a further 2 minutes, or until golden. Place in the oven to keep warm while you make the remaining pancakes.

6. Serve with a dollop of soya yoghurt, a drizzle of maple syrup and extra blueberries, if you like.

INGREDIENTS
-4 1/2 cups / 640 g White Whole Wheat Flour
-1 3/4 teaspoons salt
-1 teaspoon instant yeast / active dry yeast
-1 cup / 140 g seeds (sunflower & poppy seeds)
-1 1/2 tablespoons mustard seeds, toasted and crushed
-1/4 cup / 60 ml extra-virgin olive oil
-2 cups / 475 ml water, ice cold
-semolina flour or cornmeal for dusting baking sheet

DIRECTIONS

1. Stir together the flour, salt, yeast, and seeds in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is absorbed. Switch to the dough hook and mix on medium speed for 7 minutes or so, or as long as it takes to create a smooth, sticky dough. As you are mixing, the dough should clear the sides of the bowl but stick to the bottom of the bowl. Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.

2. Transfer the dough to a floured counter top. Cut it into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerate overnight.

3. When you are ready to make flat bread, remove the desired number of dough balls from the refrigerator at least 1 hour before making the bread. Keep them in a warm place, covered, so they don't dry out.

4. Place on a sheet pan on the lower rack of the oven at 450 degrees. Generously dust with a bit of semolina flour or cornmeal and get ready to shape your dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin it out. You can pull it as much or as little as you like. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan).

5. Start checking on it after 7 minutes or so, Remove from the oven and eat while hot and delicious.

INGREDIENTS

GINGER ONION PASTE
-2 spring onions, finely sliced
-2 red spring onions, finely sliced (or equiv. red onion / shallots)
-3 tablespoons grated, peeled ginger
-1/2 teaspoon fine grain sea salt
-6 tablespoons sunflower oil

BROWN SUGAR TOFU AND MUSHROOMS
-340 g extra firm tofu
-3 medium cloves garlic
-1/2 teaspoon fine grain sea salt
-4 teaspoons natural cane sugar (or brown sugar)
-2 tablespoons sunflower oil
-226 g mushrooms, brushed clean,

FOR SPRING ROLL ASSEMBLY
-Ginger Onion Paste (above)
-Brown Sugar Tofu & Mushrooms (above)
-crisp, crunchy lettuce (baby gems / romaine)
-1 small bunch fresh cilantro or other herbs, well washed / dried
-1 dozen rice paper wrappers

DIRECTIONS

1. Make the ginger onion paste: Place the onions and ginger in a mortar and pestle. Sprinkle with the salt, and pound until the onions are quite bruised, but not paste-like. Heat the oil in a small saucepan until hot. Add the onion mixture to the oil, remove from heat, and transfer to a jar to cool.

2. Make the tofu & mushrooms: Pat the tofu dry, and cut into six equal slabs. Place the garlic in a mortar and pestle, sprinkle with the salt and sugar, and pound into a paste. Work the oil in, a bit at a time, until the ingredients are completely combined. Use your hands to slather and gently coat each piece of tofu, be quite thorough. Set aside, and leave the bowl dirty.

3. Cook the tofu in a large skillet until deeply golden on each side. Remove from the pan, and when cool enough to handle, slice into pencil-thick pieces, and salt to taste.

4.Toss the mushrooms gently, in the marinade left over in the tofu bowl. Once the tofu is done, you can use the same tofu skillet to cook the mushrooms. Cook until the mushrooms release their water and take on a nice, dark colour. Transfer to a bowl or platter, and season appropriately.

5. Assemble the spring rolls: In bowl of hot water, dip each rice paper wrapper for just 3 seconds. Resist over-soaking. Place on a flat work surface and fold in half. You're going to want to keep all your ingredients crowded into 1/3 of the available surface of the wrapper at this point.

6. Put down a generous smear of ginger onion paste. Then a lettuce leaf, tofu, a few mushroom, cilantro. Then, tuck and roll. They can be open-sided rolls (above), or you can make enclosed rolls by leaving the wrapper round, and folding in the edges mid-wrap.

INGREDIENTS
-3 carrots
-3 raw beetroots (different colours if possible)
-1 bunch of radishes
-1 celery heart (with leaves)
-½ a small radicchio , or 1 baby gem lettuce
-1 fennel bulb
-1 lemon
-½ a bunch of fresh mint
-5 tablespoons extra virgin olive oil
-sea salt
-freshly ground black pepper

DIRECTIONS
1. Wearing a pair of rubber gloves, use a Y-shaped peeler to carefully peel the carrots and beetroots over a chopping board, discarding the peelings.

2. Using the Y-shaped peeler again, shave the carrots and beetroots into nice thin wavy strips, then place in a large mixing bowl.

3. Carefully cut the tops and tails off the radishes, then finely slice and add to the bowl.

4. Trim and finely slice the celery, including any paler inner leaves, then add to the bowl.

5. Trim and finely slice the lettuce, discarding any tatty outer leaves and tough stalky bits, then add to the bowl.

6. Pick the leafy fennel tops and put to one side, then finely slice the fennel bulb and add to the bowl.

7. Cut the lemon in half.

8. Squeeze the juice into a small bowl or a jam jar, using your fingers to catch any pips.

9. Pick and finely chop the mint leaves, keeping the baby ones to one side, then add to the small bowl or jam jar, discarding the stalks.

10. Add the extra virgin olive oil and whisk together with a fork or put the lid securely on the jar and shake well.

11. Taste the dressing and season with a tiny pinch of salt and pepper, if you think it needs it, then pour over the root vegetables and taste again to check you're happy.

12. Toss the vegetables in the dressing, then transfer to a serving bowl and sprinkle over the fennel tops and reserved baby mint leaves and dig in.

INGREDIENTS
-3 tablespoons olive oil
-1/4 cup shoyu sauce (or soy sauce)
-2 tablespoons balsamic vinegar
-2 tablespoons brown sugar (or maple syrup)
-3 tablespoons adobo sauce from a can of chipotle peppers
-226 g of tempeh
-1 small basket of cherry tomatoes (2 cups)
-1/4 cup extra-virgin olive oil olive oil
-1 tablespoon brown sugar (or maple syrup)
-scant 1/2 teaspoon of salt
-1 small head of lettuce
-1-2 large avocados, mashed with a pinch of salt just before assembling
-4 or 8 slices of hearty whole grain bread, well toasted

DIRECTIONS
1. Preheat oven to 350F degrees.

2. Whisk together the 3 tablespoons of olive oil, soy sauce, balsamic vinegar, brown sugar and adobo sauce. Pour 1/3 of the tempeh marinade into a baking dish - you want a dish that is just big enough to hold the tempeh in a single layer - this way it will be fully enveloped by the marinade. Pour the remaining marinade over the top of the tempeh, cover and keep in the refrigerator for a couple hours, overnight or until ready to use.

3. While the tempeh is marinating, roast the tomatoes. Cut each tomato in half and arrange them in a large oven-proof baking dish. Mix together the olive oil, sugar, and salt and pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 minutes or so, until the tomatoes are shrunken and sweet.

4. When the tempeh is done marinating heat a large pan over medium-high heat and cook the tempeh slices for a few minutes on each side. Set the tempeh slices aside until you are ready to assemble the sandwiches.

5. To assemble each sandwich take one slice of bread and slather a generous layer of mashed avocado. Place a small helping of the shredded lettuce on top of the avocado, a few tomatoes, then a few slices of the tempeh, and more tomatoes. Enjoy either open faced or topped with another avocado-slathered bread slice.

Makes four sandwiches.

INGREDIENTS
-1 x 400 g tin of chickpeas
-1 x 340 g tin of sweetcorn
-½ a bunch of fresh coriander
-½ teaspoon paprika
-½ teaspoon ground coriander
-½ teaspoon ground cumin
-zest of 1 lemon
-3 heaped tablespoons plain flour, plus extra for dusting
-sea salt
-rapeseed oil
-1 small round lettuce
-2 large ripe tomatoes
-tomato ketchup
-4 wholemeal burger buns

DIRECTIONS
1. Drain and place the chickpeas and sweetcorn into a food processor. Pick the coriander leaves, then add half to the processor along with all of the stalks. Add the spices, lemon zest, flour and a pinch of salt, then pulse until combined, but not smooth – you want to retain a bit of texture.

2. On a flour-dusted surface, divide and shape the mixture into four equally sized patties. Pop onto a tray and place in the fridge for around 30 minutes to firm up.

3. Heat a splash of oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.

4. Spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.

5. Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Serve with a crisp, green salad, if you like.

INGREDIENTS

FOR PASTRY
-230 g gluten-free plain flour
-1/2 tsp xanthan gum
-60 g dairy-free margarine
-60 g vegetable shortening

FOR FILLING
-1 large onion
-2 cloves of garlic
-5-6 carrots, grated (450g)
-250 g chestnut mushrooms
-360 g peeled chestnuts
-2 tbsp olive oil
-1 tsp dried thyme
-225 g soya cream cheese
-2 tbsp garlic oil
-250 g wild mushrooms
-2 tbsp dried cranberries
-a small bunch of fresh flat-leaf parsley

FOR RED CURRENT GRAVY
-1 tbsp walnut oil, or garlic oil
-1 tbsp redcurrant jelly
-300 ml hot vegetable stock
-1 heaped tbsp cornflour, mixed with 2 tbsp water

FOR ROAST POTATOES
2.5 kg floury potatoes
8 tbsp groundnut oil, or olive oil

DIRECTIONS
1. Preheat the oven and a large baking tray to 180C. Start by making the pastry. Sift the flour and xanthan gum into a food processor, add the margarine, vegetable shortening and salt and pulse until the mixture resembles breadcrumbs. If you don't have a food processor, place the ingredients in a large mixing bowl and cut together with the flat of a knife.

2. Add 2 tablespoons of cold water, pulsing as you go, until the mixture begins to pull together to form a dough. Put the pastry into a large bowl and then using your fingertips, pull together into a ball. Knead lightly for about 2 minutes or until smooth and elastic.

3 Shape the pastry into a ball and place between 2 large sheets of cling film, then roll it out into a circle slightly larger than the tart tin. Peel off the uppermost sheet of cling film and carefully flip the pastry into a deep 23cm tart tin. Peel away the remaining cling film and gently press the pastry into the sides of the tin, filling in any cracks with pastry and patting it flat with your fingertips. Trim the edges and set aside.

4. Next, prepare the potatoes. Peel and cut in half, quartering larger ones. Place in a pan of salted water and bring to the boil. When water begins to boil, time the potatoes for 4 minutes before removing from the heat and draining. Shake the potatoes in the colander a little to chuff up the edges – this helps them crisp up. Pour the oil into a large roasting tin, tip in the potatoes and a heaped teaspoon of sea salt and firmly shake to coat evenly. Set aside while you make the filling for the tart.

5. Finely chop the onion, crush the garlic, then finely grate the carrots. Trim the stalks from the chestnut mushrooms and slice into rounds. Halve 240g of the chestnuts (the rest will be used for the topping).

6. Heat the olive oil in a frying pan until hot, add the onions and cook gently over a low heat until softened. Add the carrots, garlic, thyme and mushrooms and fry gently until softened and all of the liquid from the mushrooms has been absorbed – around 10 minutes.

7. Stir in the cream cheese and halved chestnuts and mix together gently until the cheese has softened and formed a creamy mixture. Season to taste, spoon the filling into the pastry case then level the top. Place the tart on the baking tray on the top shelf of the oven and the potatoes on the bottom shelf. Bake for 35–40 minutes or until the pastry is crisp.

8. Remove the tart from the oven, cover loosely in foil to retain its heat and set aside. Move the potatoes to the top shelf of the oven and increase the temperature to 220C. Continue roasting the potatoes for a further 25–30 minutes until golden and crisp.

9. For the gravy, heat the oil and redcurrant jelly in a small saucepan, stirring until melted and smooth. Add the hot stock, bring to a simmer and stir in the cornflour. Simmer gently and stir continuously until you have the desired consistency. Set aside.

10. Finally, tear the wild mushrooms into pieces, roughly chop the remaining chestnuts and finely chop the parsley. Heat the garlic oil in a heavy-based frying pan until hot, add the mushrooms and fry gently until softened. Stir in the chestnuts, cranberries and parsley and spoon over the tart to form a decorative layer. Reheat the gravy and serve with the tart and roast potatoes.

INGREDIENTS
-2 tablespoons extra-virgin olive oil
-1 medium onion,chopped
-2 medium garlic cloves, minced
-2 large carrots, scrubbed and cut into 1-inch pieces
-1 medium red bell pepper, cored and cut into thin strips
-2 1/2 cups vegetable stock or canned broth
-1 teaspoon turmeric
-1 small cinnamon stick
-1 teaspoon curry powder
-1 teaspoon cumin
-1 large zucchini, cut into 1-inch pieces
-1 medium eggplant, cut into 1-inch pieces
-1/4 cup golden raisins
-3 tablespoons chopped fresh cilantro
-1 cup instant couscous

DIRECTIONS
1. In a large, high-sided skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.

2. Add the garlic, carrots, bell pepper, stock, and spices and bring to a boil. Reduce to a simmer and cook for 10 minutes.
Add the zucchini, eggplant, raisins, and half the cilantro and continue cooking until tender, about 25 to 30 minutes. Season to taste with salt.

3. Prepare the couscous according to the package instructions for 4 servings. Serve with the tagine garnished with the remaining cilantro.

INGREDIENTS

FOR FREEZER FUDGE
-1 1/2 cups raw smooth almond butter
-1/4 cup + 2 tablespoons virgin coconut oil
-1/4 cup pure maple syrup
-1/4-1/2 teaspoon pink Himalayan sea salt or other fine sea salt, to taste

-FOR THE CHOCOLATE TOPPING:
-3 tablespoons virgin coconut oil
-1.5 tablespoons pure maple syrup
-3 tablespoons unsweetened cocoa powder
-Pinch of pink Himalayan sea salt or other fine sea salt
-Flaked sea salt, for garnish (optional)


DIRECTIONS
1. Lightly grease a standard size loaf pan (9"x5") and line with a piece of parchment paper cut to fit the length of the pan.
For the fudge: Spoon the almond butter into a large mixing bowl.

2. In a small pot, add the coconut oil, maple syrup, and salt (only the fudge ingredients here). Heat over low, until the oil is melted. Slowly pour the wet mixture into the bowl with the almond butter, stirring as you go. Stir until completely smooth and combined. It'll be quite runny at this stage.

3. With a spatula, spoon the almond butter mixture into the prepared pan. Smooth out. Place the pan, uncovered, on a flat surface in the freezer. Freeze for around 1 hour, or until the fudge is solid.

4. For the chocolate topping: In a small pot, add the oil and melt the oil over low heat. Remove from heat and whisk in the maple syrup, cocoa powder, and salt until smooth. I like to place the chocolate sauce in the fridge for several minutes until thickened slightly.

5. Slice the frozen slab of fudge into squares and place on a large plate lined with parchment paper, about a half-inch between each piece. Spoon the chocolate sauce on top of each square and place back in the freezer until the chocolate is solid. Sprinkle on some flaked sea salt, if desired.

INGREDIENTS
300 g dairy-free margarine, (suitable for baking), plus extra for greasing
300 g gluten-free plain flour, plus extra for dusting
300 g golden caster sugar
2 teaspoons vanilla extract
200 g organic soya yoghurt
2 teaspoons gluten-free baking powder
½ teaspoon xanthan gum
70 g cocoa powder
6 tablespoons rice milk
100 g fresh raspberries
For the icing
dairy-free dark chocolate , to serve
200 g icing sugar
4 tablespoons cocoa powder
100 g dairy-free margarine
2 tablespoons organic soya yoghurt

DIRECTIONS
1. Preheat the oven to 190ºC. Grease two cake tins (roughly 20cm) with margarine, then line the bottom with grease proof paper and dust the sides with gluten-free flour.

2. In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Add the vanilla extract and yoghurt, then mix until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.

3. Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing. Sieve the icing sugar and cocoa powder into a large bowl, then add the margarine and beat until smooth. Stir in the soya yoghurt to combine.

4. Once cooled, place one of the sponges on a plate or cake stand. Carefully spread half the butter icing on top, then scatter over most of the raspberries. Sandwich the second sponge on top and press down lightly, then carefully spread the remaining icing over the top and finish with a scattering of berries and a few shavings of chocolate.

INGREDIENTS
-2 vanilla pods
-1 teaspoon vanilla-bean paste
-1 x 400 g tin of light coconut milk
-300 ml unsweetened organic soya milk
-165 g agave syrup

DIRECTIONS

1. Halve the vanilla pods lengthways. scrape out the seeds and add to a large bowl, discarding the pods. Add the remaining ingredients and stir well to combine.

2. Put the mixture into an ice cream maker, then churn for 40 minutes, or until smooth, occasionally scraping down the sides with a spatula. Give it a final stir, then transfer the mixture to a large freezer-proof container. Pop in the freezer for around 2 hours, or until set, then serve.

3. If you don't have an ice cream maker, place the mixture into a large freezer-proof container and pop it in the freezer. Allow to set for 3 to 4 hours, giving it a good whisk every 30 minutes or so.