Sam Dixon
This hearty and comforting dish is perfect for an evening meal during the colder months.
Prep 20 min
Cook 1 hr 15 min
Serves 4–6
2 tbsp olive oil
2 large onions, finely sliced
150g chestnut mushrooms, halved
1 heaped tbsp plain flour
2 carrots, peeled and cut into large chunks
2 parsnips, peeled and cut into large chunks
½ swede (about 400g), peeled and cut into large chunks
½ celeriac (about 500g), peeled and cut into large chunks
150g pearl barley
2 sprigs of thyme
2 tbsp dark soy sauce
2 tbsp tomato puree
Salt and black pepper
750ml vegan stock
500ml vegan stout
100g spinach
For the dumplings
150g plain flour
1½ tsp baking powder
75g vegetable suet
1 tbsp chopped thyme leaves
¼ tsp salt
¼ tsp ground black pepper
Heat the oil in a large casserole dish for which you have a lid, add the onions and cook over a medium heat for eight minutes until soft and translucent.
Add the mushrooms and cook for five minutes until lightly browned. Stir in the tablespoon of flour and cook for another minute or so. Add all the root veg along with the pearl barley, thyme, soy, tomato puree and a generous pinch of salt and pepper. Pour in the stock and stout and stir to combine. Bring to a boil, then reduce the heat, cover with the lid and simmer for 30 minutes.
Remove the lid and give the stew a gentle stir, then increase the heat a little and cook for another 10 minutes, until the sauce is reduced and thickened.
Meanwhile, mix together all the dumpling ingredients, then mix in 100ml water until the mixture just starts to come together. Divide the dough into eight portions and roll into balls.
Stir the spinach into the stew and nestle the dumplings carefully on the surface with a little space in between, then replace the lid and cook for another 20 minutes, or until the dumplings are puffed up and firm to the touch.
Edamame fried rice
Once you have all the ingredients ready, this is a really fast and easy dinner, whipped up in minutes, and a brilliant way to jazz up leftover rice.
Prep 15 min
Cook 12 min
Serves 4
2 tbsp sesame oil
3 garlic cloves, grated
2½cm piece of ginger, peeled and grated
2 carrots, peeled and finely chopped
700g leftover cooked white rice, preferably long-grain or basmati
250g frozen or fresh podded edamame beans
2 tbsp tamari or light soy sauce
2 tbsp hoisin sauce
Salt (optional)
For the quick-pickled radishes
100g radishes, finely sliced
50ml rice wine vinegar
A pinch of sugar
A pinch of salt
To serve
3 spring onions, finely sliced on the diagonal
50g shop-bought crispy fried onions
First make the quick-pickled radishes. Add all the ingredients to a small bowl and stir to combine. Set aside.
Heat the sesame oil in a large wok or frying pan, add the garlic and ginger and stir-fry over a medium-high heat for about a minute until golden. Add the carrots and stir-fry for about three minutes, until slightly softened. Stir in the rice, breaking up any clumps, and combine with the other ingredients.
Add the edamame beans, tamari or soy and hoisin and stir until everything is evenly coated in the sauces. Cook for another five minutes until the beans are bright green.
Add salt to taste if needed (the sauces should make the dish salty enough), then serve in bowls topped with the radishes, spring onions and crispy fried onions.
Cauliflower, carrot and spinach dal
Who doesn’t love a soothing dal – especially when it is so easy to make? Taking inspiration from the traditional Indian dish, chunky vegetables are added to the lentils here to make it more like a stew. You can swap these vegetables quite easily. Enjoy on its own or with rotis, flatbreads or rice.
Prep 20 min
Cook 50 min
Serves 4
2 tbsp vegetable oil
1 tbsp cumin seeds
1 onion, finely chopped
2½ cm piece of ginger, peeled and grated
2 tsp garam masala
1 tsp ground coriander
300g cauliflower, broken into small florets
300g carrots, peeled and cut into bite-sized chunks
200g red split lentils, washed and drained
1 tsp ground turmeric
1 tbsp salt
A handful of spinach, roughly chopped
A handful of coriander leaves, to serve
Heat the oil in a large saucepan, add the cumin seeds and let them sizzle over a medium heat for a few seconds. Add the onion and cook for about eight minutes, until soft and translucent. Stir in the ginger, garam masala and ground coriander and cook for another two minutes.
Add the vegetables and lentils and stir to coat them in the spiced onions, then pour in 750ml water. Bring to a simmer and cook gently for 20 minutes.
Skim off any residue on the surface of the liquid, then stir in the turmeric and salt and cook for another 15 minutes, or until the vegetables and lentils are tender.
Stir the spinach through the lentil mixture and cook for two minutes until wilted. Serve in bowls topped with the coriander leaves.Peanut butter skillet cookie
An ooey-gooey cookie and dessert in one – what more could anyone want? Particularly delicious with vegan ice-cream.
Prep 15 min
Cook 30 min
Serves 8
100g vegan butter, softened, plus extra for greasing
100g smooth peanut butter
150g light brown sugar
100g caster sugar
2 tsp vanilla extract
2 heaped tbsp apple sauce or puree – shop‑bought is fine
250g plain flour
1 tsp bicarbonate of soda
½ tsp salt
125g vegan dark chocolate, chopped into smallish chunks
Heat the oven to 180C (160C fan)/350F/gas 4, and grease a 23cm ovenproof skillet or pie dish with vegan butter.
Put the vegan butter, peanut butter, sugars and vanilla in a large bowl and beat until pale and creamy. Mix in the apple sauce or puree, then sift over the flour, bicarbonate of soda and salt and fold in gently. Finally, stir in the chocolate chunks.
Dollop the cookie dough on to the greased skillet or dish, then spread it out all over the base. Bake for 25–30 minutes, or until the cookie is crisp around the edges but still slightly gooey in the centre.
Cut into wedges, or simply scoop out and serve. Store any leftovers in an airtight container baking for up to five days.
Courtesy: theguardian
