Tag Archives: vegan recipes

Vegan Fish and Chips (yes, really!)


‘Fish’ ingredients:

  • 400g of tofu
  • Fine sea salt
  • Garlic powder
  • Some pepper
  • Sushi nori sheets

Batter ingredients:

  • 1 bottle of beer
  • 15 tbsp of any flour (or enough to make a pancake like batter)
  • 3 tsp garlic powder
  • 2 tsp of fine sea
  • Dash of pepper
  • 3 tbsp lemon juice

Other ingredients:

  • Fine breadcrumbs
  • Cooking oil
  • 1 lemon


  1. Squeeze out water from a block of tofu. This is quite important as it helps to absorb flavours better.
  2. Preheat the oven and bake your chips as per chips pack instructions or make your own
  3. Add 1 bottle of beer into a large bowl, add all other batter ingredients and whisk until you get a pancake like batter.
  4. Cut the tofu into 1 cm thick ‘fish pieces’. Sprinkle lemon juice on the tofu pieces and add garlic powder, some pepper and sea salt – season generously.
  5. Wrap into a sushi nori sheet (if the sheet is too long and goes over the sides, just cut them off). The tofu will be a bit moist so the sushi nori sheet should stick to it well.
  6. Add a generous amount of fine breadcrumbs to a plate.
  7. Dunk the tofu ‘fish’ pieces into the batter and then move to the plate with breadcrumbs and cover well on all sides.
  8. Fry in hot cooking oil until golden brown.
  9. When the ‘fish’ pieces are done transfer them to a plate that’s covered with kitchen towel to absorb some of the excess oil.
  10. Sprinkle some lemon juice on the ‘fish’ pieces for extra flavour and serve with chips.


Recipe Adapted from Exceedingly Vegan

Veggie Lunch Meat


  •  1 cup white beans
  •  2 cups water
  •  1/4 cup oil
  •  2 tsp salt
  •  2 tsp paprika
  •  2 tsp onion powder
  •  1 tsp garlic
  •  1/4 tsp tumeric
  •  1 tsp ground fennel
  •  1 tsp sage
  •  1 tsp pepper
  •  1 tsp soy sauce
  •  2 3/4 cup vital wheat gluten


Get water steaming in your steamer.
  1. Place all ingredients except the gluten flour in a blender and process until smooth.
  2. Pour into a bowl. Add gluten flour and work into a dough.
  3. Shape dough into a log and wrap in heavy duty foil. Try to make the roll as thick as possible. Steam for 1 hour.
  4. Preheat oven to 350 degrees in the last 15 mins of steaming. Remove seitan from steamer and bake for 45-60 mins. Seitan should swell and press against the foil.
  5. Cool and slice as needed for sandwiches. This seitan holds up very well and can be shaved very thin. Store in the fridge

Recipe by Vegan Dad

Carrot, cumin & kidney bean burgers


Makes 4 generous burgers or 6 good sized ones.

    • 1 x 400g tin of kidney beans
    • 1 smallish onion (150g approx), peeled and finely chopped
    • 1 large carrot (150g approx), grated
    • 1 teaspoon (1.5g) ground cumin
    • 1 stem (1g) of fresh coriander, finely chopped (optional, replace with parsley if you don’t like coriander)
    • 1 tbsp veg or sunflower oil, plus 2 tablespoons to fry the burgers
    • 1 heaped teaspoon flour, plus another to shape the burgers
  1. Drain the kidney beans and rinse in cold water to wash away the ‘tinned’ taste. Put into a saucepan and cover with cold water. Bring to the boil, then simmer for 10 minutes to really soften.
  2. Put the onion, carrot, cumin and coriander into a medium saute or frying pan. Add the splash of oil and cook on a low heat to soften. When the kidney beans have softened, drain well and add to the carrots and onion.
  3. Remove from the heat and mash together until you have a smoothish puree, like a mashed potato consistency. Stir in the flour to stiffen.
  4. Heat the remaining oil in the frying pan on a medium heat. With floured hands, take a quarter of the burger mixture and roll it into a ball. Make three more balls with the remaining mixture.
  5. Place one in the oil and flatten gently with a fork to make the burger shape. Depending on the size of your pan, you may be able to cook all the burgers at once or need to do them in batches – unless you’re freezing some of the uncooked patties.
  6. Cook for a few minutes on one side, before turning. The burgers need to be handled with care as they can be quite fragile before they’re done! When cooked and slightly crisp on both sides, remove from the pan and serve.

Tip: Make the burger mixture in advance and pop into the fridge for a few hours – it firms up nicely and is less fragile when cooking. It will keep, covered, for 2 days so can be made well in advance.

Recipe by Jack Monroe – Cooking on a Bootstrap

Quick fusion stir fry

Stir fry, prepared at one of our cookery demosThis recipe is intended to set guiding principles rather than be a rigid set of rules to follow.  The main thing to remember is that you should go to your fridge or other store of vegetables and chose the fresh ingredients you fancy, preferably those in season.  The other thing to remember is that vegetables cook at different speeds and so the ones that take longest should go in first and are followed in order of reducing cooking time.  However, cooking time is also influenced by the size of each vegetable.  Cooking time therefore has to be judged by the denseness of the vegetable and its cut size.

This recipe is an example of how a stir-fry need not involve using exotic ingredients.

Cooking oil used for frying… sunflower oil and corn oil produce aldehydes at levels 20 times higher than recommended by the World Health Organisation. Olive oil and rapeseed oil produce far fewer harmful chemicals. Aldehydes have been linked to cancer, heart disease and dementia.

Ingredients (to make enough for 4 adults)

Basic ingredients

  • Rapeseed oil – about 1 tablespoon
  • Garlic – 2 cloves, crushed and chopped
  • Natural soy sauce/shoyu/tamari – 1 tablespoon
  • Optional – a thumb-sized piece of ginger chopped
  • Optional – fresh chilli seeded and sliced
  • Optional – 1 tbsp of cumin powder
  • Optional – toasted sesame oil

Variable vegetable ingredients

A mixture of different coloured vegetables – about I kg.  For example (in descending order of cooking time):

  • Potatoes – cut to pea-sized cubes or sliced thinly
  • Carrots – sliced thinly or in strips
  • Celery – sliced
  • Beetroot – sliced thinly or in strips
  • Mange-touts
  • Baby sweetcorn
  • Broccoli – broken into smallish florets
  • Cauliflower – broken into smallish florets
  • Peppers- sliced and chopped
  • Cabbage – sliced
  • Brussels sprouts – sliced
  • Leeks (sliced)
  • Mushrooms – sliced
  • Spinach

Variable protein ingredients – alternative suggestions

  • Almonds – handful pre-fried until expanded
  • Sunflower seeds – handful pre-fried until lightly browned
  • Cashew nuts – handful uncooked or pre-fried until lightly browned
  • Beansprouts
  • Garden peas – frozen or fresh
  • Broad beans – frozen or fresh
  • Tofu – pieces, cubes etc

Optional sauce

  • Tablespoon of cornflour, potato flour, or arrowroot
  • Half a cup of water

Garnish alternatives

  • Sprinkle of toasted sesame seeds
  • Chopped coriander
  • Sliced spring onions
  • Sliced chilli marinaded in soy sauce/shoyu/tamari

Serve with

Brown rice, quinoa, buckwheat, millet or noodles (beware of egg noodles).  In the demonstration, my noodles will be 200 g of spaghetti (50g per person) broken into 75mm (3 inch) lengths, pre-cooked and added to the stir-fry as noodles.


Large frying pan or wok



  1. If using, pre-fry nuts or seeds until popped/ light brown.  Set aside.
  2. Heat the oil until it is ready to sizzle the garlic.
  3. Throw in the garlic (and optional ginger) and keep it moving quickly with a spatula.
  4. Fry until beginning to brown.
  5. Add the longest cooking vegetables – stir constantly and with purpose.
  6. If using celery, this should be added early in the process to develop the taste.
  7. Sequentially add vegetables judging the length of cooking time so that they are all ‘al dente’ (cooked but not mushy) by the time you stop cooking.
  8. Add water as necessary to keep the vegetables moist.  Add more to develop a sauce if preferred.
  9. Add soy sauce/shoyu/tamari half way through cooking.
  10. Add chilli half way through cooking if required.
  11. When everything is more or less cooked al dente, add nuts and cooked noodles (see below).
  12. If required, mix the optional sauce and stir into the stir-fry – probably need to add more water.
  13. Also add a desert spoonful of toasted sesame oil if using.
  14. Heat through and serve with garnish of choice.



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  • 100g plain flour
  • 150g gram (chick pea) flour
  • 250ml soya milk
  • pinch salt
  • sunflower oil or vegan margarine to fry

Sieve together the dry incredients.  Stir in the milk.  Leave to sit for 20 minutes, give a quick stir, and then you are ready to fry the pancakes.  Heat a frying pan, add a small amount of oil or margarine then add 2 tablespoons of batter.  Tilt pan to coat the bottom.  Fry until bubbles appear.  Flip, and fry for a further minute or so.