Vegan Creamy Celeriac Risotto

I’m in love with celeriac. I think it’s hugely underrated because of its (let’s face it, darn ugly) appearance. But we shouldn’t judge a book by its cover, because under its gnarled, twisted exterior, the celeriac tastes really, really good. It has a subtle celery-like flavour and a delicate, sweet, nuttiness. However, the real magic is how it transforms the texture of many dishes, because celeriac becomes beautifully creamy and velvety when cooked. That’s why it’s the perfect ingredient to make a truly rich vegan risotto that’s just as creamy and smooth as any traditional risotto, but without any of the butter or parmesan.

I also used celeriac to make this awesome celeriac soup recipe which is incredibly rich, creamy and smooth too!

I served my vegan celeriac risotto with asparagus because it’s in season right now and it’s so fresh and incredibly flavoursome at this time of year, but it would go brilliantly with loads of other vegetables - try stirring through some wilted spinach, wild garlic leaves, or purple-sprouting broccoli, or try topping your risotto with pea shoots, kale crisps, or even some roasted beetroot for a dash of colour.

Vegan Creamy Celeriac Risotto

Ingredients (serves 4):

• 1/2 cup cashew nuts

• 1 bunch asparagus

• 1 cup frozen green peas

• 1 medium celeriac (approx 600g)

• 2 Tbsp olive oil

• 2 large leeks, finely sliced

• 5 cloves garlic, minced

• 4 Tbsp nutritional yeast

• 1 cup risotto rice (e.g. arborio)

• 100ml white wine

• 2 litres vegan stock

• 1 handful fresh basil leaves

Start by preparing your ingredients: soak your cashew nuts - pour boiling water over them and leave for at least 30 minutes (or you can soak them in cold water for a few hours); blanch the asparagus in boiling water for just 2-3 minutes until it’s tender but still crisp and colourful; chop the stalks ready to add to the risotto and keep the tips to use as a garnish; take out the peas to thaw.

Peel the celeriac (you can slice the skin off with a knife if using a peeler is difficult) and cut roughly into 1-inch chunks. Place in a bowl of cold water to prevent it colouring.

Heat 1 Tbsp of olive oil in a saucepan over a low heat and gently fry one of the leeks and 3 cloves of the garlic for 10 minutes, or until soft. Turn up the heat, add the cubed celeriac and 2 cups of the vegan stock, and simmer for 10-15 minutes until the celeriac is nice and soft.

Tip the contents of the pan (leek, garlic, celeriac and the stock) to a high-speed blender and also add the soaked cashews, nutritional yeast, and season with salt and pepper. Blitz until completely smooth - you’ll stir this celeriac sauce through the rice at the end.

Now heat the other 1 Tbsp olive oil in a large frying pan over a low heat. Add the remaining leek and garlic and gently saute for 10 minutes until soft. Turn the heat up to high and add the risotto rice (don’t wash the rice first, it’s best to keep the starches to help create the best creamy texture). Fry the rice for 1 minute, stirring constantly. Add the white wine and simmer until the wine has nearly completely evaporated.

Now add 1 ladle of the vegan stock. Turn the heat back down to simmer so the rice doesn’t cook too quickly. Keep adding single ladlefuls of stock and stirring frequently, and allowing each ladleful of stock to be absorbed before adding the next. Repeat this process until the rice is al dente - i.e. soft, but with a slight bite.

Now stir through the smooth celeriac mixture, green peas, and chopped asparagus stalks, and cook for a further few minutes. The risotto should have a soupy texture so if it’s too thick then add another ladle of stock.

Garnish with the asparagus tips, fresh basil leaves, and a good crack of black pepper. Eat immediately while the risotto retains its beautiful creamy texture.

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Vegan Creamy Celeriac Risotto Recipe

• Prep time: 20 minutes
• Cook time: 40 minutes
• Total time: 60 minutes

  Servings: 4

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Ingredients:

• 1/2 cup cashew nuts

• 1 bunch asparagus

• 1 cup frozen green peas

• 1 medium celeriac (approx 600g)

• 2 Tbsp olive oil

• 2 large leeks, finely sliced

• 5 cloves garlic, minced

• 4 Tbsp nutritional yeast

• 1 cup risotto rice (e.g. arborio)

• 100ml white wine

• 2 litres vegan stock

• 1 handful fresh basil leaves

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Instructions:

1. Start by preparing your ingredients: soak your cashew nuts - pour boiling water over them and leave for at least 30 minutes (or you can soak them in cold water for a few hours); blanch the asparagus in boiling water for just 2-3 minutes until it’s tender but still crisp and colourful; chop the stalks ready to add to the risotto and keep the tips to use as a garnish; take out the peas to thaw.
2. Peel the celeriac (you can slice the skin off with a knife if using a peeler is difficult) and cut roughly into 1-inch chunks. Place in a bowl of cold water to prevent it colouring.
3. Heat 1 Tbsp of olive oil in a saucepan over a low heat and gently fry one of the leeks and 3 cloves of the garlic for 10 minutes, or until soft. Turn up the heat, add the cubed celeriac and 2 cups of the vegan stock, and simmer for 10-15 minutes until the celeriac is nice and soft.
4. Tip the contents of the pan (leek, garlic, celeriac and the stock) to a high-speed blender and also add the soaked cashews, nutritional yeast, and season with salt and pepper. Blitz until completely smooth - you'll stir this celeriac sauce through your rice at the end.
5. Now heat the other 1 Tbsp olive oil in a large frying pan over a low heat. Add the remaining leek and garlic and gently saute for 10 minutes until soft. Turn the heat up to high and add the risotto rice (don’t wash the rice first, it’s best to keep the starches to help create the best creamy texture). Fry the rice for 1 minute, stirring constantly. Add the white wine and simmer until the wine has nearly completely evaporated.
6. Now add 1 ladle of the vegan stock. Turn the heat back down to simmer so the rice doesn’t cook too quickly. Keep adding single ladlefuls of stock and stirring frequently, and allowing each ladleful of stock to be absorbed before adding the next. Repeat this process until the rice is al dente - i.e. soft, but with a slight bite.
7. Now stir through the smooth celeriac mixture, green peas, and chopped asparagus stalks, and cook for a further few minutes. The risotto should have a soupy texture so if it’s too thick then add another ladle of stock.
8. Garnish with the asparagus tips, fresh basil leaves, and a good crack of black pepper. Eat immediately while the risotto retains its beautiful creamy texture.

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Nutrition:

• Protein: 16.9g (Women: 33.8% / Men: 30.7%)

• Iron: 7.8mg (Women: 52.7% / Men: 89.7%)

• Calories: 510 (Women: 25.5% / Men: 20.4%)

• Sugar: 9.6g (Women: 10.7% / Men: 8.0%)

• Total Fats: 16.3g (Women: 23.3% / Men: 17.2%)

• Saturated Fat: 2.7g (Women: 13.5% / Men: 9.0%)

• Salt: 0.6g (Women: 10.0% / Men: 10.0%)

• Fibre: 10.3g (Women: 34.3% / Men: 34.3%)

  See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

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Easy Vegan Shepherd's Pie

Shepherd’s pie is a classic British winter dish. This vegan version has all the best qualities - it’s warming, hearty, comfort food at it’s finest. Made with chunky tender vegetables and chickpeas in a thick, rich gravy, and topped with fluffy potatoes which turn golden and crispy on the top.

I’ve tried loads of vegan shepherd’s pie recipes in my time, and this version takes the best bits from each one to form the ultimate recipe. It’s packed with protein, is low-fat, and of course has a huge array of vitamins and minerals. But, most importantly, this vegan shepherd’s pie is guaranteed to put a smile on your face.

Easy Vegan Shepherd’s Pie Recipe

Ingredients (serves 8):

• 1kg potatoes (floury varieties like Russet or King Edwards work best

• 3 Tbsp rapeseed oil

• 30g dried porcini mushrooms

• 2 leeks, chopped

• 2 onions, diced

• 2 carrots, chopped

• 4 sticks celery, chopped

• 5 cloves garlic, minced

• 5 Tbsp tomato puree

• 3 Tbsp soy sauce

• 2 tsp smoked paprika

• 1 small butternut squash

• 2 tsp dried oregano

• A dozen sprigs of thyme, leaves picked

• 250g cooked puy lentils

• 1 x 400g can chickpeas

• Vegan stock cube or 2 tsp vegan stock powder

• 300g frozen peas

• 300g frozen spinach

• Lots of freshly ground black pepper

• 3 Tbsp olive oil

• 1/2 cup plant-based milk

• Handful fresh parsley

Method:

Start by preparing your potatoes. Peel them and roughly chop into large chunks, then boil for 30-40 minutes or until they are tender. Drain and leave to cool.

Meanwhile, soak the porcini mushrooms in 200ml hot water for 10-15 minutes, then lift out the mushrooms, reserve the liquid, and chop the soaked mushrooms into small chunks.

Heat the rapeseed oil in a large pan, then add the onions, leeks, carrots and celery, and saute for 5-10 minutes until beginning to soften. Add the porcini mushrooms, garlic, tomato puree, soy sauce, paprika, squash, oregano and thyme, then continue to saute for another 5-10 minutes, stirring frequently.

Now add the chickpeas (along with the liquid from the can), the lentils, the reserved water from the porcini mushrooms, and add a vegan stock cube or powder. Add the frozen peas and spinach, season with lots of black pepper (there’s enough salt already in the stock and soy sauce) and simmer for another 10 minutes. Take 200g of the boiled potatoes, mash roughly with a fork, and stir through the vegetables (this helps to thicken and enrich the sauce).

Now prepare the mash topping by mashing the remaining boiled potatoes with the olive oil, plant-based milk and fresh parsley until smooth. Divide the filling between your pie dish (or dishes). Dollop the mashed potato on top and spread out evenly over the pie using the back of a fork.

When ready to cook, preheat the oven to 180C (360F) and bake the pies for around 40 minutes, until the filling is piping hot and the potatoes have turned golden and crispy on the top. Serve with a fresh salad or mixed green veg.

Nutrition (per serving):

• Protein: 13.7g (Women: 27.4% / Men: 24.9%)

• Iron: 4.4mg (Women: 29.7% / Men: 50.6%)

• Calories: 378 (Women: 18.9% / Men: 15.1%)

• Sugar: 9.9g (Women: 11.0% / Men: 8.3%)

• Total Fats: 11.6g (Women: 16.6% / Men: 12.2%)

• Saturated Fat: 1.2g (Women: 6.0% / Men: 4.0%)

• Salt: 0.9g (Women: 15.0% / Men: 15.0%)

• Fibre: 11.1g (Women: 37.0% / Men: 37.0%)

  See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Quick Vegan Sweet Potato Quesadillas

Quesadillas are the perfect party food - you don’t need plates as they’re easy to grab with your hands, plus you can make them in advance and just warm them up in the oven when you’re ready to eat. Any leftovers make an awesome speedy dinner, served up with a simple salad. Don’t forget to make the quick guacamole to dip them into, as it really does complement these quesadillas really well.

Veganising this classic Mexican dish turns it from a grease-laden snack into an incredibly healthy, nutrient-packed meal. Using the sweet potato and white bean mash as the filling instead of cheese, plus using whole wheat tortillas and serving with a fresh avocado dip, means they’re high in protein, packed with fibre and antioxidants, but with a fraction of the saturated fat. And they have ALL the flavour you want - the chipotle paste, maple syrup, paprika and nutritional yeast provide the perfect blend of smokiness, heat and sweetness.

QUICK VEGAN SWEET POTATO QUESADILLAS RECIPE

Ingredients (makes 24 slices - serves 10 as a snack or 5 as a main):

• 2 Tbsp olive oil

• 2 medium-sized sweet potatoes

• 3 Tbsp maple syrup

• 3 tsp chipotle paste

• 1 tsp smoked paprika

• 1/4 tsp turmeric

• 2 Tbsp nutritional yeast

• Salt and pepper (to taste)

• 2 x 400g tin of cannellini beans, drained

• 8 whole wheat tortillas

• 2 avocados

• 1 lime

• 1 handful fresh coriander

Method:

Firstly peel and grate the sweet potatoes. Heat the olive oil in a large pan over a medium-high heat, and add the grated sweet potato, maple syrup, paprika, turmeric, and nutritional yeast. Stir frequently and cook for 7-8 minutes until the sweet potato has softened, then season with salt and pepper to taste.

Transfer to a mixing bowl and add the beans. Use a potato masher to smash the mixture together. It’s fine to leave some bits of un-mashed sweet potato but the mixture should now be ‘spoonable’.

Now heat a frying pan and lay a tortilla flat in the pan. Spoon two heaped tablespoons of the mixture on to one half of it and spread out over half the tortilla, then fold the other half over and press down with a spatula. Dry fry on one side for about a minute or until it turns golden brown and beginning to char. Then flip over and repeat for the other side.

Keep the quesadillas warm in the oven while you cook the remaining tortillas in the same way. When ready to serve, cut each of the tortillas into three slices. Quickly mash the avocados using the back of a spoon with the lime juice and coriander, and serve with the warm quesadillas.

Nutrition (per 5 slices):

• Protein: 18.8g (Women: 37.6% / Men: 34.2%)

• Iron: 7.4mg (Women: 50.0% / Men: 85.1%)

• Calories: 540 (Women: 27.0% / Men: 21.6%)

• Sugar: 12.3g (Women: 13.7% / Men: 12.3%)

• Total Fats: 12.4g (Women: 17.7% / Men: 13.1%)

• Saturated Fats: 3.7g (Women: 18.5% / Men: 12.3%)

• Salt: 1.2g (Women: 20.0% / Men: 20.0%)

• Fibre: 15.0g (Women: 50.0% / Men: 50.0%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Vegan Tofu Bacon BLT

I’ve experimented with quite a few vegan tofu bacon recipes and so I wanted to share my favourite one with you. It’s such an easy recipe and quickly turns a humble block of tofu into a powerhouse of flavour that you can use in sandwiches, tear up in salads, or include as part of a healthy cooked breakfast.

I deliberated whether or not to actually call this ‘bacon’, because I’m in no way pretending that it replicates the texture or flavour of bacon made from pigs. But it’s definitely tasty enough to take the place of traditional bacon in many dishes, including this vegan BLT, because it has a delicious bite, and salty, smoky, slightly sweet flavours that make this great protein source so versatile. Also, I couldn’t come up with a better alternative name - ‘smoky baked tofu slices’ just doesn’t have the best ring to it.

Vegan Tofu Bacon BLT Recipe

Ingredients (serves 4):

• 1 x 280g block extra firm tofu (such as this tofu by The Tofoo Co)

• 2 Tbsp soy sauce

• 1 Tbsp maple syrup

• 1 Tbsp liquid smoke

• 1 Tbsp tomato puree

• 1 Tbsp nutritional yeast

• 2 tsp olive oil

• 1 tsp cider vinegar

• 1/2 tsp smoked paprika

• 1/4 tsp garlic powder

• good pinch of black pepper

To serve:

• 4 bread rolls

• 4 large tomatoes

• 8 large lettuce leaves

• 4 Tbsp Hellmann’s vegan mayonnaise

Note: this recipe makes approx 12 slices of tofu bacon, enough for four BLTs - keep any leftover tofu bacon in the fridge for up to 3-4 days.

Method:

Preheat your oven to 180C (360F).

Quickly drain the tofu by pressing gently between your hands over the sink for about 30 seconds. Then thinly slice the tofu length-ways. Use a couple of pieces of kitchen roll to pat the tofu slices dry.

Now mix up the remaining ingredients in a small bowl. Carefully dip the tofu slices in the marinade and arrange on a wire rack set over a baking tray.

Bake the tofu bacon slices for about 15-20 minutes, until the edges start to turn brown and the tofu feels firm. Keep an eye on the tofu, especially for the last 5 minutes, because the marinade can burn if left in the oven too long.

Remove the tofu bacon from the oven and allow to cool while you prepare your BLT sandwiches. Simply wash and slice the tomatoes and lettuce leaves, then add a few small dollops of the vegan mayonnaise. Then layer a few slices of the tofu bacon, and enjoy!

Nutrition (per BLT):

• Protein: 19.8g (Women: 39.6% / Men: 36.0%)

• Iron: 5.9mg (Women: 39.9% / Men: 67.8%)

• Calories: 443 (Women: 22.2% / Men: 17.7%)

• Sugars: 11.2g (Women: 12.4% / Men: 9.3%)

• Total Fats: 18.4g (Women: 26.3% / Men: 19.4%)

• Saturated Fat: 1.9g (Women: 9.5% / Men: 6.3%)

• Salt: 1.5g (Women: 25.0% / Men: 25.0%)

• Fibre: 6.6g (Women: 22.0% / Men: 22.0%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Easy vegan tofu quiche with broccoli and sun dried tomatoes

I toyed with the idea of cooking a vegan quiche for a while, but for some reason didn’t get round to it until quite recently. I think I just presumed it would be a palaver to make.

But I met with family for a Sunday lunch earlier this summer and thought I’d try making one to bring along. And I was genuinely surprised at just how easy making a tofu quiche was (with the help of my quick fool-proof crust, the same one used for my trusty vegan plum tart recipe). It really is delicious too, if I do say so myself! When baked, the creamy tofu provides the perfect quiche texture, and the garlic, leek and nutritional yeast all give lovely ‘cheesy’ and umami flavours. It went down a storm with my family, with vegans and meat-eaters alike all devouring it and asking for the recipe… So here it is!

This quiche recipe is really versatile too. I’ve since made it with a variety of different vegetables - whatever I’ve had lying around - mushrooms, green peas, spinach, and roasted vegetables like courgette, aubergine, bell peppers and red onion, all work well. Best not to use veggies that contain too much water though (like fresh tomatoes) as this could result in a soggy quiche.

Nutritionally, this tofu quiche contains just a fraction of the saturated fat of a traditional quiche, with just as much protein, more fibre, more iron, and all the flavour!

Easy Vegan Tofu Quiche with Broccoli and Sun-dried Tomatoes Recipe

Ingredients (serves 6):

• 200g whole wheat flour

• 65ml olive oil & 1 Tbsp for frying

• 65ml water

• 400g block of firm tofu

• 1 leek, thinly sliced

• 4 cloves of garlic, minced

• 1/2 jar of sundried tomatoes, drained and roughly chopped

• 2 Tbsp nutritional yeast

• 1/2 head of broccoli, par-boiled

• 20g fresh basil

• 1 tsp dried oregano

• 1/2 tsp salt

• Good pinch of black pepper

Method:

Mix the olive oil and water, using a whisk to thoroughly combine until cloudy (this is the oil emulsifying). In a separate bowl, combine 200g flour with the salt, then gently pour the oil / water mixture into it.

Knead the ingredients for a few minutes with your hands until it comes together. Roll out the dough into a round shape on a lightly floured surface with a rolling pin (or a bottle of wine!) until just bigger than your tart dish. Lightly grease your dish with olive oil, then carefully transfer the flat dough to the dish and spread it out so it neatly covers all the edges. Place the dish with the dough in the fridge to chill for 20 minutes.

Meanwhile, preheat the oven to 180C (360F) and prepare the filling.

Unwrap the tofu and press it gently between your hands over the sink to squeeze out some of the liquid, then break up the tofu into a food processor. Blitz until smooth and creamy, adding a little splash of water or nut milk if necessary to help it reach a cream cheese texture (as per picture below).

In a frying pan, heat 1 Tbsp of olive oil and gently fry the leek for a few minutes. Add the garlic, broccoli, basil, oregano, sun-dried tomatoes, nutritional yeast, and seasoning (to taste) and continue to stir for another few minutes.

Now take the pan off the heat and stir in the processed tofu until thoroughly combined. Spoon the mixture into the base and spread out evenly using the back of a spoon.

Bake the quiche for 30-40 minutes, until the quiche is firm to the touch, starting to go golden on the top, and the base is nice and crispy.

Best served warm but store any leftovers in the fridge for up to 4 days as it’s also delicious served cold or reheated.

Nutrition (per serving):

• Protein: 13.9g (Women: 27.8% / Men: 25.3%)

• Iron: 3.9mg (Women: 26.4% / Men: 44.8%)

• Calories: 328 (Women: 16.4% / Men: 13.1%)

• Sugar: 3.3g (Women: 3.7% / Men: 2.8%)

• Total Fats: 16.0g (Women: 22.9% / Men: 16.8%)

• Saturated Fat: 2.0g (Women: 10.0% / Men: 6.7%)

• Salt: 0.1g (Women: 1.7% / Men: 1.7%)

• Fibre: 3.9g (Women: 13.0% / Men: 13.0%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Imam Bayildi (Vegan Aubergine Recipe)

This aubergine dish, full of spices, rich tomatoes, and tender smokey aubergines is so tasty that, as legend has it, the Turkish Imam fainted with pleasure when he tried it (hence the name which translates as 'the Imam fainted'). There are hundreds of versions of this dish as it's eaten across the former Ottoman empire regions, from South East Europe to Western Asia, each region having its own influence. This recipe involves two stages of cooking your aubergine - the first step can be done however you like - in the oven, on the BBQ, or wrapped in foil among hot coals (the latter two options can create a delicious smoky flavour). For the second step, once stuffed, you just finish them off in the oven to let the flavours infuse and reduce to become thick and rich. 

This vegan Imam Bayildi recipe can take centre stage on your plate, served with some rice or fresh bread to mop up the juices, or works well as a side dish. I served mine up with some crispy sesame coated baked tofu and steamed asparagus. 

Vegan Imam Bayildi Aubergine Recipe 

Ingredients (serves two as a main or four as a side dish):

• 2 aubergines

• 2 Tbsp olive oil

• 1 white onion, finely diced

• 3 cloves of garlic, minced

• 1 tsp cinnamon

• 1 tsp smoked paprika

• 1/2 tsp ground cumin

• 8 ripe tomatoes, finely chopped

• 1/2 tsp caster sugar

• handful of flat-leaf parsley, chopped

• pinch of salt and a good grind of black pepper, to taste

Method:

Heat your oven to 180C (350F). Half your aubergines lengthways, score the flesh deeply in a diagonal pattern, then brush with 1 Tbsp of the olive oil. Pop them on a baking tray and roast (or arrange them on the BBQ) for 20-25 minutes until the flesh is browned and soft enough to scoop out. 

Now heat 1 Tbsp of olive oil in a frying pan and saute the onion for around 5-10 minutes until soft but not coloured. Add the garlic and spices, and cook for a further minute, stirring to release the oils from the spices. Add the chopped tomatoes, sugar, salt and pepper, then scoop out the flesh from the aubergines, roughly chop, and add it to the pan. Allow to simmer for around 10-15 minutes, then add the parsley.

Lay the empty aubergine halves on a baking tray, then stuff them with the tomato-onion mixture, filling them as much as you can (don't worry if some spills out). Then place in the oven to bake for 30 minutes. Remove, scatter with a little more parsley and enjoy warm or allow to cool and eat at room temperature.

Nutrition (per two aubergine halves with one cup of brown rice):

• Protein: 15.1g (Women: 30.2% / Men: 27.5%)

• Iron: 4.2mg (Women: 28.4% / Men: 48.3%)

• Calories: 569 (Women: 28.5% / Men: 22.8%)

• Sugar: 26.6g (Women: 29.6% / Men: 22.2%)

• Total Fats: 17.1g (Women: 24.4% / Men: 18.0%)

• Saturated Fat: 2.5g (Women: 12.5% / Men: 8.3%)

• Salt: 0.4g (Women: 6.7% / Men: 6,7%)

• Fibre: 28.0g (Women: 93.3% / Men: 93.3%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

The Ultimate Grillable Vegan Burger

I've tried my fair share of vegan burger recipes over the last 4-5 years. I hope through my trial and error with some truly disastrous recipe attempts, I can help you avoid that heart-sinking moment when you realise your veggie burger is falling apart in the pan/grill and you end up using the mixture as more of a stuffing than a burger (we've definitely done this before - still tastes good, but looks a mess)! I've shared the best of my tried-and-tested favourites here like my mean, lean, black bean burger and this amazing beetroot and quinoa burger - both of which definitely don't fall apart, and taste delicious! 

But now I wanted a vegan burger recipe that holds well enough to cook on the BBQ. I've adapted / amalgamated several different recipes to make a really healthy burger that's just perfect for grilling - it holds its shape wonderfully and doesn't stick to the BBQ at all. Best of all, by grilling on the BBQ, you get to add these blackened char lines, which as well as helping it look legit, creates an outer crust and a smokey depth of flavour that barbecues are all about. 

Not to mention, they taste amazing - they have a great firm texture, they're hearty, and they pack a flavour-punch with the addition of smokey spices, toasted walnuts, and barbecue sauce. 

You could make these in advance if you're going to a summer barbecue, and because the recipe makes eight you can even freeze a few of them ready for a quick healthy dinner when you haven't got the time (or energy) to cook! 

I made a "cheats" vegan burger sauce to go with the burgers - all that's required is mixing a few ingredients in a small bowl and you can dollop on top of your burgers for the perfect finishing touch. 

The Ultimate Grillable Vegan Burger Recipe

Ingredients (serves 8):

• 1.5 cups cooked quinoa*

• 1.5 cups raw walnut halves

• 1 Tbsp rapeseed oil

• 1 white onion, finely diced

• 2-3 cloves garlic, minced

• 1.5 Tbsp smoked paprika

• 1 Tbsp chilli powder / flakes

• 0.5 Tbsp cumin powder

• 0.5 tsp tumeric

• 2 x 400g tins of cooked black or mixed beans (drained and patted dry)

• 0.5 cups dried golden or panko breadcrumbs

• 4 Tbsp BBQ sauce

• Pinch of salt and lots of ground pepper, to taste

For the vegan burger sauce (serves 8):

• 4 Tbsp vegan mayonnaise

• 4 Tbsp tomato ketchup

• 2 tsp dijon mustard

• 0.5 tsp garlic powder

• pinch of salt and pepper

Method:

Start by toasting your walnuts - heat a frying pan over a medium heat and using no oil add the walnuts - shake and toss the pan from time to time to prevent burning and toast for 7-8 minutes until they smell fragrant and start to turn slightly darker. Tip into a bowl and leave to cool.

Meanwhile, using the same pan, add the rapeseed oil over a medium heat and saute the onion for around 10 minutes, then add the garlic and continue to saute for another 2-3 minutes until fragrent and the onion is softened, then set aside.

Now the walnuts have cooled, add to a food processor along with the spices, and blitz until the texture of wet sand (see picture). 

In a large mixing bowl, add the thoroughly drained beans. Use the back of a fork or a masher to smash the beans up. To the smashed beans add the walnut-spice mix, sauteed onion/garlic, the cooked quinoa, breadcrumbs, BBQ sauce, and salt and pepper, then use your hands to mix thoroughly until it becomes a consistency that you can mould into burger shapes. Use your hands to squeeze the mixture into eight burger patties. 

Heat your barbecue or griddle pan until smoking hot, then place your burger patties on and grill for 4-5 minutes on each side. Don't be tempted to move them around during cooking as it's nice to get neat grill char lines across the burgers. While they're cooking, prepare your buns and toppings. 

To make the burger sauce, simply mix all the ingredients together in a small bowl, then dollop generously on top along with your favourite burger toppings!

*Note - this recipe calls for pre-cooked quinoa. Allow time for cooking if you don't have any to hand. The quinoa should be cooked but completely dry - press any moisture out through a sieve after cooking to ensure the burgers aren't too wet. 

Nutrition (per burger with sauce and bun):

• Protein: 15.4g (Women: 30.8% / Men: 28.0%)

• Iron: 4.6mg (Women: 31.1% / Men: 52.9%)

• Calories: 505 (Women: 25.3% / Men: 20.2%)

• Sugars: 9.6g (Women: 10.7% / Men: 8.0%)

• Total Fats: 21.5g (Women: 30.7% / Men: 22.6%)

• Saturated Fat: 2.5g (Women: 12.5% / Men: 8.3%)

• Salt: 1.1g (Women: 18.3% / Men: 18.3%)

• Fibre: 10.2g (Women: 34.0% / Men: 34.0%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Rich vegan Moroccan roasted vegetable tagine

This incredibly rich, full-flavoured vegan tagine starts life as a few humble ingredients. Other types of stews where similar ingredients are simply chucked in a pan are missing out on so much - it's the roasting of the vegetables, then the gentle simmering all together with the delicate spices in the oven that creates the richness of flavour and consistency that this tagine has in abundance (it's the same culinary chemistry principles that makes this roasted vegetable ratatouille so good). The addition of good quality Ras el Hanout is important to really make the dish stand out - it's a North African blend of spices available in most large supermarkets amongst the spices or world food sections, essential for any tagine recipe. This dish freezes really well so you can easily double-up on the ingredients and stock up some portions in your freezer for a healthy, vegan, warming pick-up on a rainy day!

Recipe note - I'm not the biggest fan of dried fruit in savoury dishes, so I've replaced dried apricots with some date syrup - this provides even more richness and a subtle touch of sweetness, without having chunks of chewy dried fruit. It's just a personal preference but feel free to use 2-3 Tbsp chopped dried apricots instead if you prefer. 

Rich Vegan Moroccan Roasted Vegetable Tagine Recipe

Ingredients (serves 4):

• 2 Tbsp cold-pressed rapeseed / olive oil

• 1/2 a large butternut squash, cubed to 1-2cm pieces*

• 1 small aubergine (eggplant), cubed to 1-2cm pieces

• 4 Shallots, sliced

• 5 tsp Ras el Hanout

• 1 red onion, diced

• 4 cloves garlic, minced

• 2 Tbsp Harissa paste

• 250ml vegan stock (reduced salt)

• 1 x 400g tin good quality chickpeas

• 2 large good quality tomatoes, roughly chopped

• 3 tsp date syrup / treacle

• Handful fresh coriander (cilantro)

• Salt and pepper to taste

• 1 packet Oumph! vegan chunks

• To serve - cook 28g dried cous cous and 28g dried quinoa as per packet instructions then mix them together.

* I like to wash the squash and leave the skin on - it adds another texture to the dish and helps prevent the squash falling apart (which can happen if freezing and reheating)

Method:

Preheat oven to 180C.

Rub the cubed butternut squash with 1 Tbsp of the oil plus 2 tsp of the Ras el Hanout, scatter on to a baking tray and roast in the oven for 10 minutes. 

Add the cubed aubergine and sliced shallots to the roasting tray, mix everything around, and roast for a further 15 minutes, until the vegetables have browned a little and are tender.

In your tagine (a casserole dish with a lid works fine), heat the other Tbsp of oil over a medium heat and fry the onion for 5 minutes, adding the garlic for the last 2 minutes. 

Add the remaining 3 tsp of Ras el Hanout and continue frying for a further 2 minutes to release the aromas of the spices. 

Stir in the harissa paste, then add the tomatoes, chickpeas, hot stock and seasoning. Stir in the roasted vegetables, the date syrup (or treacle), then cover with the lid and place in the oven for 20 minutes to simmer. 

Now remove the dish from the oven and add the Oumph! chunks, straight from the freezer. Stir, then cook in the oven for a further 5-10 minutes. 

This vegan tagine goes brilliantly with a 50/50 mix of couscous and quinoa. Simply cook 28g dried couscous and 28g dried quinoa as per packet instructions then mix them together. I also made some quick roasted pitta chips (simply cut up some wholewheat pittas, rub with a little olive oil and dried mixed herbs, then roast for about 10 minutes until crunchy)!

Nutrition (per serving with a portion of couscous / quinoa mix):

• Protein: 28.9g (Women: 57.8% / Men: 52.5%)

• Iron: 7.4mg (Women: 50.0% / Men: 85.1%)

• Calories: 552 (Women: 27.6% / Men: 22.1%)

• Sugars: 16.2g (Women: 18.0% / Men: 13.5%)

• Total Fats: 10.6g (Women: 15.1% / Men: 11.2%)

• Saturated Fat: 0.9g (Women: 4.5% / Men: 3.0%)

• Salt: 1.2g (Women: 20.0% / Men: 20.0%)

• Fibre: 19.9g (Women: 66.3% / Men: 66.3%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Vegan creamy celeriac soup

The poor old celeriac - it's too often overlooked because it's gnarled, nobbly appearance scares most of us hurrying down the vegetable aisle. But when cooked right, celeriac is actually incredibly tasty, with a celery-like flavour and delicious, slightly nutty undertones. Plus it packs some impressive health benefits, including significant amounts of potassium which helps to regulate blood pressure, plus vitamin K and phosphorus, both important for bone health, and all with only about a third of the calories of potatoes (by the way, celeriac can also be mashed as a much lower calorie and more interestingly flavoured substitute for mashed potatoes).

Cooked in this soup recipe, it gives us a beautifully subtle celery-like flavour, and when blended, the celeriac helps to create an incredibly rich and creamy texture, so you'd never guess it's actually very low in calories, with only 89 calories per portion (before the bread!) It's a proper comfort-food style soup that'll cheer anyone up on a rainy day - we seem to be getting lots of those at the moment so this creamy celeriac soup should definitely come in handy.

If you like this celeriac soup then you’ll love this vegan celeriac risotto recipe - it’s easy to make but makes a really impressive dinner!

Vegan Creamy Celeriac Soup Recipe

Ingredients (makes 6 portions):

• 1 Tbsp rapeseed oil

• 1 white onion, peeled and roughly diced

• 1 leek, washed and sliced

• 1 medium potato, peeled and roughly chopped

• 1 medium celeriac, peeled and roughly chopped

• 3 cloves garlic, minced

• 1L vegetable stock

• Salt and pepper to taste

• Fresh parsley and olive oil to garnish

Method:

In a large pan, heat the rapeseed oil on a medium heat and add the onion, leek, potato, celeriac, and garlic, and fry gently for around 10 minutes until the vegetables start to soften. 

Add the vegetable stock, bring the soup up to a boil, and simmer for a further 20 minutes until the celeriac and potatoes are tender. 

Use a stick blender or tip the soup into a blender in batches and blitz until smooth. Add the salt and pepper to taste before serving up. Then garnish with some fresh parsley leaves and a little drizzle of olive oil. Goes brilliantly mopped up with fresh crusty bread... heaven! 

Nutrition (per serving + 2 slices whole wheat bread):

• Protein: 8.9g (Women: 17.8% / Men: 16.2%)

• Iron: 2.1mg (Women: 14.2% / Men: 24.1%)

• Calories: 227 (Women: 11.4% / Men: 9.1%)

• Sugars: 5.4g (Women: 6.0% / Men: 4.5%)

• Total Fats: 5.0g (Women: 7.1% / Men: 5.3%)

• Saturated Fat: 0.7g (Women: 3.5% / Men: 2.3%)

• Salt: 0.8g (Women: 13.3% / Men: 13.3%)

• Fibre: 5.6g (Women: 18.7% / Men: 18.7%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Easy Vegan Baked Falafels

Falafels are a staple for many vegans. They're so handy - vegan, high-protein little bites that can be used in sandwiches, wraps, in salads, or just dunked in hummus. For ultimate ease you can buy them from any supermarket, and I often do, but these ones are nearly always deep-fried so can be high in fat. Making your own vegan falafels at home is so easy and if you oven bake them then they have just a fraction of the fat content, so these delicious, high-protein little bites are better for us (as well as tastier AND cheaper)! 

Vegan Baked Falafel Recipe

Ingredients (makes 16):

• 1 x 400g tin of chickpeas, drained

• 1 small white onion, peeled and roughly chopped

• 1 clove garlic, peeled and sliced

• Breadcrumbs from 1 slice of bread OR 1/4 cup dried breadcrumbs*

• 1 tsp ground cumin

• 1 tsp ground coriander seeds

• 2 Tbsp fresh parsley

• 1 Tbsp olive oil & 1 tsp for coating

• A pinch of salt and pepper, to taste

* I used dried breadcrumbs from a packet in this recipe. I'm all for making things as easy as possible so I keep some in the cupboard for recipes that call for them.

Method:

Preheat your oven to 180C (350F) and line a baking tray with baking paper. 

Using a food processor, whizz up the onion and garlic until chopped finely. Next add all the other falafel ingredients, and mix for a little longer. You may need to scrape down the sides of the mixer a few times to make sure everything is thoroughly combined, but don't worry of there are still a few chunks of chickpeas as they can add nice texture to the falafels. 

Now shape the mixture into 16 slightly flattened balls, and lay on the lined baking tray. At this stage you can use just 1 tsp of olive oil on a pastry brush to coat the falafels - this will help to make them turn golden on the outside. Pop in the oven to bake for 30-40 minutes, turning the falafels halfway through so they brown evenly on both sides. 

Nutrition (per 4 baked falafels):

• Protein: 5.9g (Women: 11.8% / Men: 10.7%)

• Iron: 1.2mg (Women: 8.1% / Men: 13.8%)

• Calories: 141 (Women: 7.1% / Men: 5.6%)

• Sugar: 1.9g (Women: 2.1% / Men: 1.6%)

• Total Fats: 5.6g (Women: 8.0% / Men: 5.9%)

• Saturated Fat: 0.8g (Women: 4.0% / Men: 2.7%)

• Salt: 0.1g (Women: 1.7% / Men: 1.7%)

• Fibre: 4.7g (Women: 15.7% / Men: 15.7%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.