Accompaniments

A quick 'n easy home-made version using largely store-cupboard ingredients.

Ingredients

1 tbsp sunflower oil
1 shallot
1 clove garlic
1 tsp mixed dried herbs
1 - 2 tsp smoked paprika
¼ tsp cayenne or ½ tsp salted chillies
1 tomato + 1 tbsp tom puree or 3½ fl oz/100ml passata
1 tsp molasses
½ tsp balsamic vinegar
2 tsp red wine vinegar
1 - 2 tsp soya sauce
seasoning

Instructions

1. Fry the shallot and garlic over low heat in the oil till just browning then add the remaining ingredients.
2. Mix well and continue cooking till the desired consistency is achieved.

My interpretation of the classic Scottish vegetable accompaniments.

Serves 4

Ingredients

1 large swede, peeled
nutmeg, to grate
1½lb/650g new potatoes
seasoning
3 spring onions, finely chopped
2 tbsp sunflower oil

Instructions

1. Cube the swede and either boil or steam till tender.
2. Mash coarsely with salt, pepper & freshly grated nutmeg, or pass through a coarse potato ricer.
3. Parboil (6 - 8 minutes?) the potatoes and cut into large bite-size pieces if necessary.
4. Roast in pre-heated oven (220°C) with salt, pepper and the spring onion, tossing regularly in the oil, till tender and just beginning to brown.

Tip: when accompanying Baked onions with vegetarian haggis, cook the onions/haggis first, then turn up the oven. After 20 minutes, replace the onions/haggis on the bottom of the oven.

Simple vegan version of the classic.

Ingredients

1 tbsp margarine
1 tbsp plain flour
about ½ pint/280ml soya milk
1 bayleaf
seasoning

Instructions

1. Heat the margarine in a pan over low heat until completely melted.
2. Stir in the flour to form a paste and cook for about a minutes.
3. Keeping the heat fairly low, slowly add the prescribed liquid (e.g. soya milk, stock), stirring constantly to prevent permanent lumps forming. Initially, a paste forms but this gradually thins to a batter-like consistency.
4. Add bayleaf and seasoning and bring gently to the boil, stirring constantly to prevent sticking to the pan.
5. When thickened, check and adjust seasoning and remove bayleaf. Use immediately to prevent a sking forming.

My source: VeganChef

Serves 4 - 6

This has to be one of the best Brussels sprout recipes I've ever had - an alternative to the over-boiled objects normally served over the festive season?

Ingredients

4 oz (115g) sliced almonds, toasted
1½ lbs (730g) Brussels sprouts, washed, 
   outer leaves removed and quartered lengthways
2 tbsp peanut oil or sunflower oil
1 tbsp grated ginger
1 ½ tbsp unbleached cane sugar
1 tsp salt
4 - 6 tbsp water

Instructions

1. In a wok or large non-stick skillet, heat the oil; when hot add the Brussels sprouts, toss well to thoroughly coat them with the oil, and stir-fry for 2 minutes.
2. Add the ginger, sugar and salt, stir well, and stir-fry an additional 2 minutes.
3. Add a little of the water to the pan and stir-fry 1-2 minutes until the liquid cooks off.
4. Repeat the procedure 1-2 more times or until the brussels sprouts are tender and lightly browned.
5. Add the toasted almonds and stir well to combine.
6. Transfer to a large bowl or platter for service.

Serves 4

Ingredients

1 tbsp vegetable oil
1 tsp ground turmeric
1 tsp garlic powder
½ tsp ground cumin
½ tsp ground coriander seed
2 tsp paprika
1 pinch red pepper flakes
1 pinch cayenne pepper
3 green onions, chopped
1 green bell pepper, chopped
1 can sweetcorn
2 small tomatoes, diced
7 fl oz (200ml) passata
10 oz (280g) brown rice, cooked
salt to taste

Instructions

1. Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chilli flakes, and cayenne pepper.
2. Add the green onions and the green peppers; sauté 1 to 2 minutes over medium-high heat.
3. Add corn and tomatoes and sauté until tomatoes release their juices.
4. Add passata and stir until mixed.
5. Add rice and stir until heated thoroughly.
6. Salt to taste.

If you're a fan of garlic mushrooms but can never achieve that fondly-remembered restaurant experience, then worry no more - I reckon I've cracked it with a little attention to detail. The secret seems to be in not burning the food, especially the garlic, and getting rid of excess juice that tastes relatively flat. So, don't worry about the partial repetition of ingredients - it's deliberate.

Serves 2

Ingredients

1 heaped tbsp Pure or other top quality margarine
2 tbsp extra virgin olive oil
2 cloves garlic, finely chopped
10 - 12oz (280 - 350g) button mushrooms, halved if over 2.5cm across
1 level tbsp Pure or other top quality margarine
1 tbsp extra virgin olive oil
1 clove garlic, finely chopped
dash lemon juice
seasoning
3 tbsp finely chopped parsley
to serve: 1 crusty cob, quartered

Instructions

1. Heat the first lot of margarine/oil mix over low-to-medium heat in a wide-based pan until all melted.
2. Add the garlic, allow to saute briefly, then add the mushrooms.
3. Stir well to coat, then cover and allow to cook till the juices from the mushrooms are released.
4. Shockingly, chuck the whole lot in a sieve to drain off all the excess juice (or otherwise drain this off).
5. Now add the second lot of margarine/oil mix plus the remaining clove of garlic with the drained mushrooms and allow to melt.
6. Season with salt and pepper, add the dash of lemon juice and about half the parsley.
7. Stir well and serve in heated bowls garnished with the remaining parsley, and with the bread on the side.

Serves 2

Ingredients

2 - 3 tbsp sunflower oil
1 cinnamon stick
1 tsp cumin seeds
½ tsp black cumin seeds (if available)
4 cloves
4 mace blades (if available, or a little grated nutmeg)
3 cardamon pods
1 - 2 dried red chillis
1 small onion, thinly sliced
1 - 2 cloves garlic, crushed
1 tsp finely grated ginger
1 small carrot, diced small
2 oz (50g) frozen peas
6 oz (175g) basmati rice, rinsed well and soaked 30 minutes
½ tsp salt, or to taste

Instructions

1. Heat the oil in a small pan and add all the whole spices.
2. Stir briefly then add the sliced onion and fry on medium high heat until the onion is browning.
3. Lower the heat and add the garlic and ginger.
4. Stir briefly, then add the rice and carrot.
5. Stir continuously for a minute or so, then add the frozen peas and 12fl oz water and the salt.
6. Bring to the boil, turn down the heat to the lowest setting and cook for about 10 minutes or until all the water is absorbed.
7. Leave with lid on for 2 or 3 minutes off the heat, then remove cinnamon, cloves and cardamon pods before serving.
8. Good with a dhal for a quick lunch.

My source: adapted from 'Mexico: The Vegetarian Table' by Victoria Wise

A very easy and versatile basic sauce capturing some of the defining flavours of Mexican cuisine.

Ingredients

3 tomatoes, diced
water as required (thick - 3tbsp; thin - 6 fl oz/150ml)
6 cloves garlic, finely chopped
1 tsp oregano
1 tsp ground cumin
1 tsp cayenne pepper
seasoning

Instructions

1. In a small pan, heat the tomatoes, water and garlic and bring to the boil.
2. Simmer for 5 minutes then allow to cool briefly.
3. Add the remaining ingredients and liquidise.

Chillihedz variation: replace (or add to!) the cayenne pepper with 1 habanero chilli, softened with the tomatoes then finely chopped before blending

Chunky variation: simply omit the liquidising step

Forget those shop-bought gloopy offerings, this dish should be zinging-fresh and bursting with flavour. The tomatoes should be top quality: they must, however, be de-seeded to eliminate sogginess. Chop the chunky ingredients no larger than about 1cm.

Serves 2

Ingredients

3 - 4 best tomatoes, de-seeded and chopped
¼ cucumber, de-seeded, chopped, 
salted and rinsed
½ stick celery, chopped
2 - 3 spring onions, sliced finely
4 tbsp chopped fresh coriander
seasoning
2 tsp lime juice

Instructions

1. Simply mix together and consume ideally within 2 hours.

These make an excellent topping for many a pasta dish.

Ingredients

2 slices wholemeal bread, crumbed
3 tbsp olive oil
2 cloves garlic, finely chopped

Instructions

1. Heat the oil in a large frying pan over medium-high heat and fry the breadcrumbs till just starting to colour and crisp.
2. Add the garlic and fry for a couple more minutes then remove from the heat.

A simple but definitive recipe - the key to really good hummus is the balance between the chickpeas and the tahini, but everything plays its part, even the texture: this should be ever-so-slightly grainy.

Serves 4 - 6

Ingredients

1 can chickpeas
1 - 2 cloves garlic, crushed
2 tsp tahini
2 tsp lemon juice
½ tsp salt, or to taste
4 tbsp olive oil + extra to store
1 tsp paprika

Instructions

1. Drain chickpeas, reserving the liquid.
2. Place in a processor (not a liquidiser) with 4 tbsp of the liquid and all the other ingredients excepting oil and paprika.
3. Process to a smooth-ish paste, then add the 4 tbsp oil and process till incorporated.
4. To store, place in a bowl and cover with a little extra oil and a sprinkling of paprika.
5. It will keep for up to 4 days, refrigerated.

A Mexican variant of the classic Middle Eastern recipe.

Serves 4 - 6

Ingredients

1 can red kidney beans
1 - 2 cloves garlic, crushed
2 tsp tahini
Juice of ½ lime
½ tsp salt, or to taste
½ tsp ground cumin
¼ tsp cayenne pepper
1 spring onion, finely chopped
3 tbsp coriander leaves, finely chopped
4 tbsp olive oil

Instructions

1. Drain kideny beans, reserving the liquid. Place in a processor (not a liquidiser) with 4 tbsp of the liquid and all the other ingredients excepting the oil.
2. Process to a smooth-ish paste, then add the oil and process till incorporated.

An unusual combination that would accompany any chilli.

Serves 4

Ingredients

2lb/900g potatoes, peeled and diced fairly large
2 tbsp soya milk
seasoning
2 tbsp olive oil
1 quantity guacamole
1 tbsp lime juice
4 tbsp finely chopped fresh coriander

Instructions

1. Cook the potatoes in boiling water till tender. Drain well.
2. Mix with the soya milk, oil and seasoning and mash, though not to perfection.
3. Now add the remaining ingredients and mix together with a spoon.
4. Serve immediately.

I wanted to call these 'Dusseldorf Potatoes', for no other reason than liking the name and it scanning like 'Hasselback Potatoes'. However, Googling revealed that the name had already been appropriated (see here), so they're getting the trademark treatment. A tasty and unusual way with that versatile vegetable, and a quick alternative to the baked version.

Serves 4

Ingredients

8 - 12 even-sized medium potatoes, washed but unpeeled
4 oz (115g) smoked flavour Scheese, grated fine
1 oz (25g) vegan margarine
2 tsp yeast extract
4 spring onions, trimmed and finely-sliced

Instructions

1. Boil the potatoes in their skins till softened (25 - 40 minutes, depending on size - check with a knife).
2. Pre-heat the oven to 200°C.
3. Drain potatoes and leave in a pan of cold water in order to handle more easily.
4. Mix together all the filling ingredients.
5. Take one potato at a time, dry and cut a cross in the skin of one side (the top).
6. Mash the central flesh a little and stuff in the required portion of filling (eighth or twelfth).
7. Repeat with the remaining potatoes.
8. Place on a non-stick sheet in an oven tray and heat through for 20 minutes.
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For a mega-quick recipe, use 1 14oz/440g can of beans.

Serves 2 - 4

Ingredients

4 oz/115g dried  beans*, soaked and cooked, reserving cooking liquid
3 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp tomato purée (optional)
½ tsp dried oregano
½ tsp ground cumin
½ tsp cayenne pepper (optional)
salt and pepper to taste

Instructions

1. Heat the oil and fry the onions, garlic, cumin and oregano until well-softened.
2. Add the beans and a little of their cooking liquid and mash roughly with a potato masher until most beans are broken up.
3. Add more liquid as necessary to achieve a stiff-ish consistency.

This is the cheats' method, using shop-bought vegan mayo.

Makes about 4 tbsp

Ingredients

3 tbsp vegan mayonnaise
2 cloves garlic, crushed
1 tsp tomato purée
1 tsp Dijon mustard
1 tsp lemon juice
salt to taste
pinch cayenne pepper

Instructions

1. Dissolve the salt in the lemon juice then thoroughly mix all the ingredients together.

Serves 2

Ingredients

6½ oz (185g) basmati rice, rinsed well and soaked 30 minutes 
½ tsp salt, or to taste 
2 - 3 tbsp sunflower oil 
2 - 3 spring onions, sliced 
1 - 2 tsp curry powder 
2 - 3 tbsp soya sauce

Instructions

1. Cook the rice with the salt in about 12 fl oz water. Allow to cool.
2. Heat the oil in a small pan and add all the spring onions; fry briefly on medium high heat then add the curry powder.
3. Stir, then add the cooled rice and heat through, stirring continuously.
4. Just before serving, stir in the soya sauce to taste.

Serving rice in a mould is particularly elegant and very much suits the spirit of Japanese cuisine. Serve with Black Beans with Rice Noodles and Fried Tofu Sticks.

Serves 2

Ingredients

2 oz (50g) sushi rice (very short-grain)
4 fl oz (100ml) water
1 tbsp tamari (soya sauce)
1 tbsp rice vinegar (cider or white wine vinegar may be substituted)

Instructions

1. Cook the rice in the water till almost absorbed.
2. Remove from heat and allow to completely absorb (no more than 5 minutes).
3. Season with tamari and vinegar and press into oiled moulds (small cups or demitasses are ideal) then invert over the serving plate and tap out the moulded rice.

Ideal for use in Mexican dishes, such as chillies.

Ingredients

6 - 8 cloves garlic, chopped medium-fine
2 tbsp sunflower oil
1 tsp ground cumin
1 tsp dried oregano
4 tomatoes, de-cored and 
chopped
seasoning
water, as required

Instructions

1. Heat the oil in a small pan to medium-high and fry the garlic, stirring regularly, till pale golden in colour.
2. Add the cumin and oregano, stir briefly, then add the tomatoes.
3. Cook to a chunky sauce consistency, season then add water to the required consistency (none for medium-thick, up to 4 fl oz (100ml) for thin).

All you need to complete a traditional-style vegan festive feast

OK, so we don't have anything to stuff (except ourselves) - but it wouldn't be Christmas without it. It's always strange to pick the sage in the heat of July and think that this is going to be a part of that mid-winter ritual, so distant and impossibly foreign to the summer mind, steeped in sunshine and insects buzzing.

This is Janga's family recipe, only recently entrusted to her, and here I am revealing it to the world; good things should be shared.

Ingredients

2 medium-sized loaves stale unsliced white bread, crusts removed
large bunch dried sage on the stem, crumbled (or 4 - 6 tbsp dried sage)
1lb (450g) onions, chopped
seasoning
about 1½ oz/40g margarine

Instructions

1. The bread should be coarsely crumbed - a good technique is to 'grate' it. It doesn't actually pass through a grater, but it gets to be the right texture.
2. Boil the onions till soft; drain, reserving the liquid.
3. Mix the first 3 ingredients in a large bowl and season well.
4. Moisten lightly with some of the reserved liquid, then transfer to a greased baking tray in a thin layer.
5. Dot with the margarine and bake uncovered for 30 minutes, until just starting to brown.

Tip - can be made the day before and re-heated for 30 minutes (foil-covered).

Adapted from a recipe in BBC Vegetarian Good Food magazine.

Ingredients

1 oz/30g margarine
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 tsp plain flour
¼ pint/150ml dry cider
¼ pint/150ml rich vegetable stock (add some yeast extract too, if desired)
seasoning

Instructions

1. Melt the margarine and sauté the onion till browning, then add the garlic.
2. Cook for a minute, then add the flour and cook for a further minute.
3. Slowly add the stock, incorporating a little at a time, then add the cider and heat through till just boiling.
4. Check seasoning then serve immediately.

The finishing touches: for the potatoes, this is a strange hybrid way of cooking potatoes that has been handed down through my family - we reserve it just for Christmas; for the Sosmix, this is the least healthy method of cooking this rather useful standby as all the fat remains, but it does taste better. It's only once a year.

Ingredients

Special 'roast' potatoes
a suitable quantity a peeled potatoes, peeled and cut into large pieces
sunflower oil as per directions
sea salt




Baked Sosmix
1 sachet, mixed in an oven-proof dish as per instructions

Vegetables
suitable quantities of Brussels sprouts and carrots

Instructions

1. Pour sunflower oil into a clean grill-pan (about 1cm depth) and heat under the grill at full heat.
2. Add pieces (no bigger than about 4 x 3 x 3cm) of potato and spoon hot oil over then grill for about 30 minutes, basting regularly and turning when browned.
3. Serve with sea-salt. These really do have their own unique taste.

1. Bake, covered, for 30 minutes.
2. Serve in wedges.

1. Simply steam.

An unusual and tasty lentil side dish to accompany any traditional vegetable-based main.

Ingredients

6oz/170g Puy lentils
6oz/170g red lentils
water as required
1 bayleaf
2 tsp bouillon powder
3 fl oz white wine
1 tsp curry powder
half oz/15g flatleaf parsley, washed, large stalks removed and chopped
juice of half a lemon

Instructions

1. Separately soak both types of lentil in boiling water to cover for about 30 minutes, adding the bayleaf to the Puy lentils.
2. Make a strong stock with the bouillon powder in about 5fl oz/150ml boiling water.
3. Drain the lentils and divide the stock evenly between them.
4. Add the wine to the Puy lentils and curry powder to the red and gently bring both to the boil.
5. Simmer until tender and the liquid absorbed, adding more water if necessary.
6. Check the seasoning then stir the parsley and lemon juice into the Puy lentils.
7. Just before serving, mix together.