Category Archives: Vegan main dishes

Saag Paneer



Serves 2 – 4


2 tbsp of oil

1 onion, chopped

2 cloves of garlic, chopped

1 inch piece of ginger, chopped

1 tsp cumin seeds

2 tsp garam masala

½ tsp turmeric

1 large tomato, chopped

1 bag of fresh spinach or equivalent of frozen spinach

50 ml soya cream

1 portion of soya paneer



Chop the paneer into chunks and gently fry in oil if desired. Set aside.

Place the oil and the cumin seeds into a pan and stir for a few moments, then add the onion and cook until translucent.

Stir in the ginger, garlic, garam masala, turmeric and tomato and cook for several minutes.

Add the spinach and cover for a few minutes.  Stir in the cream and paneer and gently simmer on the lowest heat for a few minutes more.

Season to taste and serve.

Coconut Pulao Rice



Serves 4


1 cup basmati rice
1 onion, sliced
1 inch of ginger
2 garlic cloves chopped
1 green chili, chopped
0.5 cup peas
6 curry leaves
4 cloves
4 cardamoms pods
1 cinnamon stick
1 strand of mace
0.5 tsp cumin seeds
1 cup coconut milk
0.75 cup of water
2 tbsp oil
Chopped coriander
Cashew nuts
Salt and pepper


Rinse rice and soak rice in water for 20 mins.

Place ginger, garlic and chilli in pestal and mortar and crush into a paste.

Pour the oil into a saucepan and add the cloves, cardamom, cinnamon, mace and cumin seeds. Saute until fragrant.

Add the onion and curry leaves, stir and cook until onions are translucent.

Mix in the paste and a cook for a couple of minutes.

Add the cashews and peas and stir.

Add the drained rice and mix in, then add the coconut milk and water. Season to taste and bring to the boil. Reduce heat and simmer until cooked through. Add a dash more water if necessary.

Serve with a garnish of coriander leaves and cashew nuts.

Tropical Sweet Potato & Chickpea Curry



Serves 4


2 tbsp olive oil

2 garlic cloves, minced

1 inch square of ginger, minced

2 sprigs of thyme

1 onion, sliced

1 scotch bonnet, minced

3 tbsp jerk seasoning/ or jamaican curry powder

½ tsp of cayenne/ turmeric/ cinnamon

2 star anise

2 large sweet potatoes, chopped

1 red pepper, chopped

1 tomato, chopped

Several leaves of cavoIo nero, or 2-3 handfuls of kale

1 tin of chickpeas, rinsed

1 tin/ packet or fresh coconut meat (pieces)

1 cup of vegetable stock

1 tin of coconut milk

1 tbsp vegan Worcestershire sauce

1 tbsp sugar or agave syrup

1 lime, juiced

2 spring onions, sliced


Place a large pan over medium heat and add the oil and onion and cook for a few minutes.

Add the garlic, ginger and peppers to the pan and cook for a few more minutes. Add the curry powder, thyme and star anise and cook over low heat for a further few minutes.

Add the vegetables and coconut meat to the mixture and combine and stir for a few minutes.

Add the stock and coconut milk, cover and simmer over a low heat for 30 minutes.

Stir in the chickpeas, vegan worcestershire sauce, sugar or agave syrup and lime juice. Simmer for 5 minutes and adjust seasoning if desired.

Serve with rice and garnish with chopped green onions.

Cashew Alfredo Pasta with Kale & Basil




Serves 4-8


2 tbsp olive oil
1 red onion sliced
3 cloves of garlic chopped
4 large tomatoes chopped
4 cups or large handfuls of kale
1 cup of cashew nuts soaked (4 hours)
1 cup of water/ cooled vegetable stock
2tbsp lemon juice
2 tbsp apple cider vinegar
Tbsp nutritional yeast (optional)
Additional plant milk
Vegan Parmesan (optional)
Bunch of fresh basil
500g pasta


Blend the soaked cashew nuts with the water or stock, nutritional yeast, salt and pepper, lemon juice and vinegar until smooth.  Mix in a little plant milk to get a creamy sauce consistently. Set aside.

Cook the pasta until al dente. Reserve some of the water and set aside.

Add the oil to a saucepan and sauté the opinion and garlic on a low heat for a few minutes.  Add the tomato and continue to gently cook for several more minutes until the mixture becomes fragrant and tender.

Add the kale and about a cup of the pasta water and cook through until the water starts to evaporate a little and the kale wilts and becomes bright green.

Combine the pasta, cashew cream and vegetable mixture until evenly mixed. Season to taste and mix in some vegan Parmesan if using or sprinkle it on top of each serving. Top with basil leaves and serve.

Deep-filled Vegan ‘Mozzarella’ Tomato and Basil Quiche



Serves 4-6


200g plain flour

100g vegan margarine

3 tomatoes, chopped / reserve 4 slices for decorating the top

1 onion, sliced

1 tbsp olive oil

Salt and Pepper to taste

1 cup chickpea flour

1 cup of water

1 tbsp nutritional yeast (optional)

1 tsp turmeric (for yellow colour- optional)

Black salt (for egg like flavour – optional)

1.5 cups of vegetable stock

100g Violife Mozzerella cheese, grated

Handful of basil leaves, chopped

A few sprigs of parsley for decorating the top


Preheat the oven to 200 C/400 F/ Gas Mark 6

Place the chickpea flour in a bowl and whisk in the cup of water, then put to one side.

Prepare the pastry by placing the flour, margarine and a little salt into a bowl and mix together until it resembles breadcrumbs. Add 2 tbsp of cold water and combine to form a dough. Place on a floured work surface and roll out to fit an 8 inch baking tin. Grease the tin with a little margarine or oil and line the tin with the pastry. Trim away the edges of the pastry around the tin. Prick the bottom of the pastry lightly with a fork, and bake blind for 15 minutes.

While the pastry is in the oven, add the veg stock to a saucepan and bring to the boil. Slowly pour in the chickpea flour mixture, turmeric and nutritional yeast. Stir continuously for a couple of minutes until thick and smooth. Season with the black salt by grating a little into the mixture, and add the onion, tomato, vegan cheese and basil. Season with salt and pepper and stir the ingredients until evenly combined.

Pour into the pastry case and smooth the surface with a spoon. Decorate with a few slices of tomato and sprinkle with a little parsley.

Place in the oven for 20 minutes. Remove from the oven and brush the top with the tablespoon of olive oil and place back into the oven for a further 5 minutes until slightly golden.

Remove from the oven and allow to cool and set for several minutes.

Domoda West African Peanut Stew



Serves 4-6


Bulgar wheat, couscous or rice
4 Cloves Garlic, peeled and chopped
2 inch piece of Ginger, peeled and chopped
1 Onion, chopped
1 Large sweet potato, peeled and chopped
1 Red pepper, chopped
1 Courgette, chopped
2 large handfuls of kale
2 tsps ground Cumin
¼ tsp ground Cinnamon
1 tbsp Tomato Purée
1 x Tim chopped tomatoes
1 Cup Vegetable Stock
⅓ Cup Peanut Butter
Juice of 1 lemon


Heat the olive oil in a saucepan and add the onion and sweet potato. Cook for a few minutes.

Add the ginger, garlic, cumin, and cinnamon and cook until fragrant. Then stir in the tomato paste until evenly combined.

Add the courgette, red pepper and kale. Season with black pepper, and cook for a few minutes until softened.

Add the tinned tomatoes, vegetable stock, lemon juice and peanut butter and stir until combined. Bring to the boil and simmer for about 15 mins, or until the sweet potato is tender.

Serve on a bed of rice, bulgar wheat or couscous.

Vietnamese Pho Soup with Tofu



Serves 4
2 onions, peeled and halved
4 inch piece of ginger, peeled and sliced
4 cinnamon sticks
4 star anise
4 cardamon pods
1 tsp coriander seeds
2 litres veg stock
1 tbsp soy sauce
2 carrots peeled and chopped
1/2 fennel bulb, halved
250g noodles (rice, wheat etc) cooked as per instructions
1 block of Tofu sliced
1 Bok choy, sliced or lightly chopped
1 head of broccoli, broken into florets
100g beansprouts
Fresh herbs to serve, such as Thai Basil, Coriander and Mint
Lime wedges to serve
Sesame seeds to serve
Place the onions and ginger onto a baking tray and place in a very hot oven for around 5 minutes until soft and slightly toasted.
Place the spices into a saucepan and dry roast until aromatic.  Add the stock, soy sauce, carrots, fennel, onion and ginger.  Bring to the boil, reduce heat and cover and simmer for 30 minutes.
The broccoli and bok choy can be blanched for a couple of minutes if desired, and placed into serving bowls along with the noodles, tofu and beansprouts. Pour over the hot soup and sprinkle with the herbs, sesame seeds and a wedge of lime.