Here are the final eight recipes for you this week, giving you a total of 40 plant-rich recipes to explore this spring.
As always we’re here to try and make life easier for you – so before we head to recipes, here are our top tips for trusted brands of ‘go-to’ plant-based products, and a bit about the sustainability rankings of plant ‘milks’:
Milk, cream, creme fraiche and custard – everyone has their preferences – our advice is to try them until you find one you like. Be aware though that coconut-based products are quite high in saturated fat so avoid if you’re trying to lower your cholesterol, and almond products can have quite a high environmental impact.
Oat and soya are the most sustainable. Although all plant-based milks are considerably better for the environment than cows milk!
Tofu/bean curd – Tofoo does a great firm tofu for chunking and adding to stir fries, air-frying, etc. Their smoked firm tofu is also good. Clearspring is a good brand for silken tofu which is used for creamy dips, bechamel sauce, etc. Tofu knots are a good high-protein alternative to pasta and can be found at Hitchin’s Thai Food Store.
Flavour boosts: Miso paste – use the brown/red ones for a deep savoury taste, the white one is slightly lighter – sold at supermarkets, Plantifull Refill and health food emporiums, where you can also find nutritional yeast, which plays a similar role in deepening flavour. Gochujang, a fermented bean and chilli paste, is great for adding spicy depth and can be found at the Thai Food Store.
Vegan cheese – everyone has their favourites so we’ve included a selection: Andy swears by Sainsbury’s Free From mature, Katie recommends Cathedral City plant-based mature block and Violife smoky cheddar flavour slices, and Ros’s favourite is Applewood Creamy and Smoky plant-based block.
Unusual ingredients alert: The Thomasina Miers recipe below asks for sherry vinegar – you could sub in rice wine or apple cider vinegar, and for mirin you could sub in white wine and sugar, or even cola and lime juice! For the Sudubu Jjigae recipe, dashi and vegan ‘fish’ sauce are available at Hitchin’s Thai Food Store.
Tofu Knots in Spicy Chilli Oil from Thomas Pagot at Full of Plants. Tofu knots, aka beancurd knots or tofu skin, are made from the skin that forms on the surface of boiled soy milk which is removed, dried and twisted into pasta-like knots. This recipe makes a really easy meal that is perfectly spicy, a bit sweet, and deliciously savoury! Vegan, gluten-free. 15 min prep, 20 mins cook
The Ultimate Nut Roast from Cranks, sent in by Ros. Classic or cliche, if you’ve never tried a nut roast, or had an disappointing one, you really must try this one. It really can’t be beaten for taste and texture, is packed with protein, and is quick and easy to make. Vegan. 20 mins prep, 30 mins cook
Mexican Bean and Tortilla Bake sent in by Ellie. A family favourite that packs a lot of veggie goodness into a one deliciously satisfying Mexican-inspired dish. Vegetarian and gluten-free. 10-15 mins prep, 45 mins cook.
Roasted Brussels, tofu and kimchi noodle bowl by Thomasina Miers. If you love Brussel sprouts you’ll love this! The flavours of caramelised brussels marinated in soy sauce, combine with spicy fermented kimchi and buckwheat soba noodles for a tasty seasonal meal. Vegan and gluten-free 15 mins prep, 30 mins cook.
Spinach and Potato Curry or Aloo Saag sent in by Ellie. This recipe makes a thick creamy curry with tender potatoes. You could use fresh spinach in season, or try other greens such as chard, beet tops or spring greens. Serve with basmati rice. Goes well with the dhal below. Gluten-free and vegan. 15-20 min prep, 45-55 min cook.
Split Lentil Dhal from An Indian Housewife’s Recipe Book by Laxmi Khurana, also sent in by Ellie. This traditional ‘family’ dish uses ingredients and spices that are widely available, for minimum fuss and maximum satisfaction. Vegan and gluten-free. 10 mins prep, 40 mins cook.
Spicy Bean Hotpot by the Hairy Bikers, sent in by Isabelle. Sweet potato, beans and tomatoes topped with thinly buttery sliced potatoes. Proper hearty fare for the depths of winter. Vegetarian and gluten-free. 20 mins prep, 1hr 15 mins cook.
Sundubu Jjigae adapted from a seafood version by Sue Pressey at My Korean Kitchen. A versatile and super quick spicy Korean stew with mushrooms, greens, silken tofu and egg. Contains fish sauce but you can get a vegan version. Pescatarian/Vegetarian and gluten-free. 10 mins prep, 15-20 mins cook.
This is our last plant-rich recipe blog for the moment – we’ll be back with some more recipes when the summer vegetables come back in season. Hope you enjoyed these recipes and have been able to include some of them in your regular repertoire. Just remember, every time you cook without red meat (or dairy), you’re making a better future for everyone!