Category: Vegetarian

Sweet Potato Groundnut Soup

Makes approx 2.5L

I absolutely adore the sweet potato groundnut stew in Rukmini Iyer’s Green Roasting Tin. Inspired by this I have come up with a soup version which is perfect for these autumn days. It’s easily vegan and gluten-free too. This makes a hefty batch perfect for freezing if needed.

Ingredients:

1.5 L vegetable stock (ensure vegan/gluten-free as required)

1kg sweet potatoes, peeled and cut into 2 inch chunks

1 tin of plum tomatoes in juice

1 heaped tbsp peanut butter (aim for one which is 100% peanuts/no sugar and ensure it is vegan if required)

Chilli powder

Salt

Salted peanuts to serve (optional)

Step 1: Place the vegetable stock, sweet potato chunks and a pinch of salt in a large sauce pan with a lid. Bring to the boil, lower to a simmer, replace the lid and cook for about 20 minutes or until the sweet potato is soft.

Step 2: Add the tinned tomatoes and peanut butter, bring back to a simmer, replace the lid and cook for a further five minutes.

Step 3: Remove from the heat and use a stick blender, to blend until completely smooth. Season with salt and the chilli powder to taste. Start with 1/3 tsp of chilli and increase as desired. (I only wanted a mild heat so went for about 3/4 tsp.)

When serving sprinkle some roasted salted peanuts on the top as a garnish and some chilli flakes/powder if you fancy an extra kick.

Lemon Tofu Fakeaway

Serves 2-3

I absolutely love lemon chicken and here is my vegan version, which is so so good even if I do say so myself.

Cooking the tofu, dusted in cornflour in hot oil until it goes all crispy is a must, you won’t be disappointed by spending the time to create these nuggets of yumminess.

This is both vegan and gluten-free as long as you ensure the soy sauce and vegetable stock are. It’s also worth pressing the tofu to remove as much water as you can before cooking too.

Ingredients:

For the tofu:

300g firm tofu, cut into pieces about 1cm by 2cm

4 tbsp corn flour

Pinch of ground white pepper

Vegetable oil

For the stir fry:

Vegetable oil

1 onion, large dice

2 cloves of garlic, finely sliced

2 inches of ginger, julienned or grated

1 pepper, large dice

For the sauce:

2 lemons (juice and zest)

3 tbsp soy sauce (gluten-free if required)

1 tsp sesame oil

3 tsp sugar

400ml vegetable stock (gluten-free/vegan as required)

Salt and Pepper

Step 1: Begin by mixing the cornflour and ground white pepper together in an bowl. Heat some vegetable oil in a wok(the base of the wok or frying pan should be coated in a layer of oil a couple of millimetres deep), and when hot, start coating the pieces of tofu in the flour mix and carefully adding to the hot oil. Make sure each piece is making full contact with the oil, no overlapping. Allow to get really crispy (but not burning) before turning and cooking on all sides. This will take about 15-20 minutes. Then remove the crispy tofu and leave to one side on a plate. The bowl of leftover corn flour can have a little cold water added to it to make a cornflour slurry to thicken the sauce later.

Step 2: Return the wok or frying pan to the heat, add a little more vegetable oil and then add the onion, pepper, ginger and garlic. Stir fry for a few minutes and then add the soy sauce, lemon zest and juice, followed by the hot vegetable stock and the cornflour slurry. Give everything a good stir.

Step 3: Cook out for a few minutes and then add the sesame oil, sugar and a pinch each of salt and pepper. Check the seasoning to taste.

Step 4: Add the crispy tofu to the sauce and cook for a couple more minutes and then serve with rice and, if you like, stir fried green vegetables such as pak choi.

Mushroom and Spinach Curry

Serves 6

This curry is vegan and gluten-free so suitable for a range of dietary requirements. It’s also super tasty. Make sure you only add the spinach at the very end to ensure it keeps its bright green colour.

For a creamier curry, replace the creamed coconut block vegetable stock with a tin of coconut milk, and make up to 700ml with vegetable stock or water.

Ingredients:

1 tbsp coconut oil

1 white onion, cut into thin half moons

650g mushrooms, cleaned and halved

2 inches of ginger, grated

1 tbsp ground cumin

1 tbsp ground coriander

1 cinnamon stick

5 tomatoes, roughly chopped

150g red split lentils

700ml vegetable stock (ensure vegan/gluten free if required) with 75g creamed coconut block added

200g spinach (fresh or frozen will be fine)

Salt to taste

Step 1: Begin by gently frying the onions in the coconut oil, until soft. Next add the mushrooms and allow them to cook a little, soaking up any of the remaining oil.

Step 2: Stir in the ginger and ground spices and cook out for a minute. Next add the tomatoes and lentils, giving everything a good stir, then pour in the coconutty stock. Bring to a simmer, cover and cook until the lentils are soft (about 20 minutes).

Step 3: Finish by adding the spinach. If using fresh add a handful at a time and allow it to wilt into the curry, before adding the next handful, and so on. Season to taste with salt and then it is ready to serve with rice or flat breads.