Artichokes with Beans and Almonds


2 cups shelled broad (fava) beans
4 large globe artichokes
1/2 cup olive oil
juice of 1 lemon
2 tsp sugar
3/4 cup blanched almonds
1 small bunch of fresh dill, chopped
2 tomatoes, skinned, seeded and diced
sea salt


  1. Put the beans in a pan of water and bring to the boil. Lower the heat, then simmer for 10-15 minutes or until tender. Drain and refresh under cold running water, then peel off the skins.
  2. Prepare the artichokes. Cut off the stalks and pull off all the leaves. Dig out the hairy choke from the middle using a teaspoon, then cut away any hard bits with a small sharp knife and trim into a neat cup shape. Rub the cup-shaped bases – called bottoms -with a mixture of lemon juice and salt to prevent them from discolouring.
  3. Place the prepared artichokes in a large, heavy pan. Mix together the olive oil, lemon juice and 1/4 cup water and pour the mixture over the artichokes.
  4. Cover the pan with a tight-fitting lid and bring to a simmer. Cook the artichokes in the lemon juice and olive oil mixture gently for about 20 minutes.
  5. Add the sugar, prepared broad beans and blanched almonds to the pan. Cover again with the lid and continue to simmer gently for a further 10 minutes, or until the artichokes are tender.
  6. Toss half the chopped dill into the pan and season with sea salt. Mix all the ingredients together, then turn off the heat. Leave the artichokes to cool in the pan.
  7. Lift the artichokes out of the pan and place them hollow-side up in a large serving dish. Mix the diced tomatoes with the beans and almonds in the pan.
  8. Spoon the bean and vegetable mixture into the middle of the artichokes and all around them. Garnish with the remaining dill. Leave to cool to room temperature, then serve.

Cook’s Tip

Fresh globe artichokes should be treated the same as a bunch of fresh flowers. As soon as you get them home, place them in a jug (pitcher) of water until you are ready to use them.

Makes 4 servings.

Source: Vegan Cooking


The Ultimate Vegan Burger


14 oz can of pinto or romano beans, rinsed and drained
1 cup cooked brown rice
1 cup very finely diced broccoli stalks and leaves, cooked and drained
1 cup grated carrots or finely chopped carrot peelings
1/2 sweet onion. peeled and finely minced
2 tsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
1 tsp flaked garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
1/4 cup gluten-free panko bread crumbs
1 Tbsp extra-virgin olive oil
6 large leafy lettuce leaves
6 sliced and toasted brioche buns, or gluten-free equivalent (optional)


  1. In large bowl, place rinsed and drained canned beans. With potato masher, mash beans until creamy but still a little chunky.
  2. Add remaining ingredients, except for bread crumbs, oil, and buns.
  3. Using your hands, work mixture together until fully blended.
  4. Shape mixture into 6 equal-sized patties about 1/2 in thick.
  5. In medium-sized bowl, place bread crumbs and press each burger into crumbs until lightly coated.
  6. In frying pan, heat oil over medium heat. Add as many burgers to pan as you can, making sure not to crowd them. Cook over medium heat for 3 to 4 minutes per side, being careful as you flip them. Remove and repeat with remaining burgers.
  7. Assemble burgers on lettuce-lined, toasted brioche buns and serve with toppings of your choice.

Makes 6 servings.

Source: Alive magazine

Vegan Brioche


Sponge Mixture

60 ml tepid soy milk
2 tbsp plain white flour
1 tbsp instant dried yeast


160 g plain flour
32 g soy flour or gram flour
2-4 tbsp soy milk
32 g golden caster sugar
1/4 tsp salt
6 tbsp vegan margarine


  1. Whisk together the ingredients for the sponge mixture and leave for a few minutes until the mixture starts to bubble slightly, now to add the dough ingredients.
  2. Sift in the plain flour and soy flour and add the soy milk, caster sugar and salt. Stir together until well combined then stir in the vegan margarine, 2 tablespoons at a time, until well incorporated and you have a nice wet dough.
  3. Knead only for about 2 minutes in the bowl to ensure everything is combined well. Cover the bowl with cling film and leave in the fridge to rise very slowly for about 8-20 hours (I left mine overnight).
  4. After the dough has been sitting in the fridge for about 8 hours or more, remove from the fridge, punch down and roll into a ball and separate the dough into 8 even pieces.
  5. Roll each piece into a ball and place evenly apart on the base of an 8″ round cake pan. Cover the cake pan with a tea towel leave to prove for 1-1/2 hours in a warm place before baking.
  6. Brush with soy milk and bake in the oven at 180ºC/350ºF for 20-25 minutes until the bread turns a glossy dark golden brown on top.

Makes 8 buns.

Source: Vegan Food and Living magazine

Sweet Potato and Curried Red Lentil Pizza


3/4 cup dry red lentils
1-1/2 cups water
1 tbsp olive oil
2 cloves garlic, minced
1 small onion, chopped
1/2 small eggplant, diced
1 lb sweet potato, cubed
1 can Italian-style diced tomatoes, not drained
1 tsp ground ginger
1-1/2 tsp curry powder
1-1/2 tbsp ground cumin
1 (12-inch) thin prebaked whole wheat pizza crust
1/4 cup grated Romano cheese
salt and pepper to taste


  1. Combine the lentils and water in a small saucepan. Bring to a boil, then cover and simmer over low heat for about 20 minutes, or until tender. Drain, and set aside.
  2. Preheat the oven to 375°F (190°C). Spray a pizza pan with non-stick cooking spray.
  3. Heat oil in a skillet over medium heat. Stir in garlic and onion. Cook until soft and slightly browned.
  4. Stir in eggplant and sweet potato. Add about 1/2 cup of liquid from canned tomatoes. Simmer until juices are absorbed.
  5. Stir in tomatoes, ginger, curry powder, cumin, salt and pepper. Simmer until sweet potato begins to soften, about 15 to 20 minutes. (If juices cook off before potatoes are fully cooked, stir in a small amount of water, and cover.)
  6. Place pizza crust on pizza pan. Spread the lentils evenly across the surface of the crust out to the edges.
  7. Spread sweet potato mixture evenly on top, and sprinkle with cheese.
  8. Bake in the preheated oven until the edges are browned, about 10 to 13 minutes.

Makes 10 servings.

Source: The Big Book of Little Lentils

Vegan “Beef” Wellington


2 tbsp vegetable oil
1 onion, finely chopped
1 leek, finely chopped
2 garlic cloves, crushed
1 tsp sea salt
1 tsp cracked black pepper
pinch of cinnamon
pinch of allspice
pinch of paprika
pinch of ground nutmeg
1 tbsp dried sage
2 tsp dried rosemary
1/4 cup dried cranberries
1/2 cup dried apricots
1 cup peeled and cooked chestnuts
1 cup cider, from a 2 cup bottle
1 cup vegetable stock
1 tbsp miso paste
2-1/4 cups vital wheat gluten
3 tbsp chickpea (gram) flour

Spice Rub

1 tsp cayenne
1 tsp allspice
1 tsp dried sage
1 tsp dried rosemary
1 tsp dried tarragon

Seasoning and Pastry

remaining 1 cup cider
1 orange
2 cups vegetable stock
1 onion
2 garlic cloves
1 bay leaf
handful of fresh thyme and rosemary sprigs
1 tbsp miso paste
2 tbsp balsamic vinegar
4 tbsp Cranberry and orange sauce
320 g block ready-made vegan puff pastry


3 tbsp maple syrup
3 tbsp non-dairy milk
4 tbsp vegetable oil


2 tbsp cornstarch
4 tbsp water

Cranberry and Orange Sauce

3 cups fresh cranberries
1 tsp grated fresh ginger
1 small cinnamon stick
1 Braeburn apple, grated
1 cups caster (superfine) sugar
1 cup fresh orange juice


  1. To make the Cranberry and Orange Sauce, sterilize the jars, place them in a large saucepan filled with cold water, place over a medium heat and bring to a simmer. Simmer for 3 minutes then turn off the heat. Carefully remove the jars from the water when you’re ready to fill them.
  2. Heat all the ingredients in a heavy-based saucepan over a low heat with the lid on. Cook for 15 minutes, stirring often. Makes about 13 oz sauce.
  3. Remove the jars from the hot water, spoon the sauce into the hot jars and seal. The sauce will keep for 4 weeks in the fridge.
  4. To make the “meat” dough, heat the oil a non-stick frying pan over a medium heat. Fry the onion, leek, garlic, seasoning, spices and herbs for 2–3 minutes.
  5. Put the cranberries, apricots and chestnuts into a blender and blitz until they’re all a similar size. Add these to the frying pan and sauté for 3–4 minutes until everything has softened.
  6. Pour in the cider, stock and miso paste. Stir together and allow the mixture to simmer for 2 minutes before turning the heat off.
  7. Combine the dry ingredients. Once the wet mixture has cooled slightly, mix with the dry ingredients. It should form a nice dough. If your mix is wet add a little more chickpea flour. Tip the dough out onto a clean work surface and knead for 10 minutes. Leave to rest.
  8. Preheat your oven to 340°F.
  9. Combine the rub spices in a bowl.
  10. Shape the dough into a sausage 4” in diameter. Sprinkle the rub onto your work surface. Roll the dough in the rub.
  11. Roll the dough in a piece of muslin (cheesecloth), twist the ends tightly, then tie each end with cook’s string to secure it.
  12. Place the wrapped dough into a deep baking tray together with the rest of the roasting ingredients and bake for 2 hours on the bottom shelf, turning over half way through to ensure it cooks evenly.
  13. Once baked, lift the roast out of the tray, reserving the roasting liquid, leave to cool slightly, then remove the muslin. At this point you can either chill it in the fridge for up to 3 days or continue. If you are not cooking now, make the gravy and keep in the fridge, then reheat.
  14. An hour before you want to serve, roll out your pastry into a tea towel-sized rectangle around 1/8-inch thick. Cut strips a third of the width of the pastry on each side, so you can cross them to make a lattice.
  15. Spread the cranberry and orange sauce over the roast, lift it into the centre of the pastry, wrap it up, then transfer to a baking sheet lined with non-stick baking paper.
  16. Combine the glaze ingredients in a bowl, then brush over the top of the pastry. Bake for 15–20 minutes, or until golden.
  17. While the wellington is cooking, strain the roasting liquid from the baking tray through a sieve into a saucepan, pressing to squeeze out all the lovely juices. Place over a low heat and simmer for 10 minutes until you have a thick gravy.
  18. Mix the cornstarch with the water and add it to the gravy whilst whisking until it thickens to your desired consistency.
  19. Remove the wellington from the oven, carve and serve with the gravy.

Makes 6 servings.

Source: Vegan Christmas