FALAFEL PITA

INGREDIENTS: MAKES 25 FALAFEL

• 1 warm, toasted pita
• ½ large beef tomato
• Handful of salad leaves
• 1 tbsp of vegan tzatziki (make your own using dairy-free yoghurt or mayonnaise)
• 250 g dried chickpeas (or around 500g of cooked)
• 1 medium sized onion, roughly chopped
• 5 garlic cloves, crushed
• 2 tbsp finely chopped flat leaf parsley
• 1 tbsp finely chopped coriander
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp baking powder
• Salt to taste
• Around 750ml sunflower oil for deep-frying / deep fat fryer

METHOD:

1. Rinse the chickpeas twice in running water and soak them in nearly twice the amount of water for at least 8 hours or overnight. They should nearly double in size. After soaking, drain the water and rinse again.
2. In batches, add the chickpeas to a food processor, along with the chopped onion, garlic, cumin and coriander powder, and pulse until a smooth paste, scraping down the side.
3. Add the chopped parsley and coriander leaves and blend again – adjust salt as needed.
4. Once you have achieved the desired texture for the falafel mixture, transfer them to a bowl, cover with cling film and refrigerate for 2 hours or until ready to cook.
5. Add the baking powder to the falafel mixture then roll into small, equal balls.
6. Prepare your fryer. Check the oil is hot enough with a small bit of falafel, then add in the falafel balls in batches of 4-5, and fry for around 4-5 minutes or until golden brown. Drain on a sheet.
7. Serve in your delicious pita with lettuce and Tzatziki or in a salad or wrap. 

BEETROOT & QUINOA BURGERS

INGREDIENTS: MAKES 6

• 2 tbsp olive oil
• 1 tbsp fennel seeds
• 1 red onion, finely chopped
• 3 large garlic cloves, minced
• 185 g cooked mixed quinoa (mix of red and white)
• 450 g raw beetroot, peeled and grated
• 90 g buckwheat flour
• Handful of fresh dill, chopped
• 1 tbsp wholegrain mustard
• 2 tbsp flax meal
• 1 tsp salt 

METHOD:

1. Heat 1 tablespoon of olive oil in a saucepan on medium heat, then add onions and sauté for a couple of minutes; then add the minced garlic, followed by the fennel seeds.
2. Continue to cook on medium heat until onions are caramelised then remove from the heat and place into a large mixing bowl.
3. Add the cooked quinoa, grated beetroot, buckwheat flour, dill, mustard, flax meal and salt to the bowl and combine well.
4. Take a good handful of the mixture, about half a cup, in the palm of your hands and shape into a patty. Repeat with the remaining mixture.
5. To cook, fry the patties in a frying pan with a little oil, over a medium-low heat for 10-12 minutes on both sides.
6. Serve hot with burger buns, avocado, pickled onions and if you like, spice up your vegan mayo with something like wasabi or harissa.

MELANZANE PARMIGIANA

INGREDIENTS: SERVES 6

• 3 large aubergines, cut into horizontal slices, around ½ cm thick
• Olive oil
• 3 cloves of garlic, finely sliced
• 1 heaped tsp dried oregano
• 2 x 400 g tins of good quality passata or chopped tomatoes (you may want to blend for a smoother sauce)
• 1 tbsp balsamic vinegar
• 1 bunch of fresh basil, around 30g
• Vegan parmesan cheese
• Vegan mozzarella

METHOD:

1. Slice your aubergines, lightly salt and set aside.
2. Finely slice your garlic, then sauté in a pan with a little oil before adding your chopped tomatoes, followed by the balsamic vinegar, oregano and a few fresh basil leaves. Place on a low heat and simmer gently.
3. While it simmers, warm another large non-stick frying pan and lightly char your aubergines on either side, then set in a dish to the side – note, you should only cover the bottom layer of the pan with the aubergines, doing them in batches.
4. Once all the aubergines are cooked and the sauce is nicely reduced, check the sauce for seasoning, then preheat the oven to 200 degrees celsius and get a 15cm x 25cm baking dish.
5. Layer up your melanzane by placing a little of the tomato sauce on the bottom of the dish, followed by a layer of aubergines, then cover the aubergines with a little more tomato sauce, a few basil leaves and vegan parmesan – Do not add too much tomato sauce otherwise the dish will have too much liquid, you only need to add a few spoonfuls to each layer.
6. Repeat this process until all the aubergines are used up.
7. On top of the final layer of tomato sauce, add more vegan parmesan cheese and vegan mozzarella then season with salt and pepper and place in the oven for 40-50 minutes until cooked through and golden on top.
8. Once cooked, set aside to cool and leave to slightly solidify for 10 minutes before cutting and serving.

CHICKPEA AND SPINACH PEANUT CURRY

INGREDIENTS: SERVES 4

• 2 tablespoon oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• A 2 cm round piece of fresh ginger 
• 2 red chillies / dried chilli (to taste)
• 2 tsp medium curry powder
• 1 potato
• 400 g tin chickpeas
• 500 ml vegetable stock
• 150 g spinach
• 80 g crunchy peanut butter
• Salt and pepper
• Fresh coriander
• Salted roasted peanuts or cashews, roughly chopped
• White, fluffy rice to serve, naans / poppadoms etc.

METHOD:

1. Peel the potato and cut into cubes then set aside, and drain and rinse your chickpeas then set aside.
2. Now place a large saucepan over a medium heat, add in a little oil then throw in the onion and cook for a few minutes, before adding in the garlic, ginger and chillies to the pan – cook for another few minutes then add in the curry powder.
3. Now add in your potato and chickpeas, along with the vegetable stock. Bring to the boil then reduce to a simmer for 8 minutes or until the potato is cooked through.
4. Stir in your peanut butter and check seasoning.
5. Add your spinach and allow to wilt.
6. Serve with freshly chopped coriander, toasted peanuts and rice.

CHILLI TOFU POKE BOWL

INGREDIENTS: SERVES 4 

• 1 x 280g pack of extra firm tofu
• 1 tbsp freshly grated ginger
• 2 tbsp soy sauce
• 1 tsp chilli flakes
• 1 tbsp cornflour
• 2 tbsp olive oil
• 1 mango, diced
• 20 plum tomatoes, sliced
• 2 carrots, peels and cut into fine strips
• 2 ripe avocados, finely sliced
• 250 g edamame beans
• 300 g rice – a sticky jasmine or coconut rice works well
• Salt and pepper
• Toasted sesame seeds to serve

The sauce: 

• 1 clove of garlic, minced
• 1 tbsp of fresh ginger, minced
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• ½ a fresh lime

METHOD:

1. Drain the tofu, then use a clean towel to press down on it several times to remove any excess moisture. 
2. Cut the tofu into small cubes and press down on them again until no visible moisture is left on the surface.
3. In a large bowl, combine the ginger, soy sauce and chilli flakes, then add your tofu and mix. Leave to marinate for 15 minutes.
4. Meanwhile, put the rice on to cook according to the packet instructions and prepare your vegetables for the poke bowl. Once the rice is done, drain and set aside to cool. 
5. Pour the cornflour onto a plate and season with salt and pepper then add your tofu to the plate, rolling to coat it generously before shaking off any access.
6. Heat the oil in a large pan over a medium-high heat. Once hot, add the tofu pieces and fry for 2-3 minutes each side until golden and crispy. Transfer the tofu to a plate lined with kitchen roll to soak up any excess oil.
7. While the tofu is cooking, mix together all the ingredients for the sauce in a small bowl until combined. 
8. To serve, divide the rice between bowls, and drizzle over a few tablespoons of sauce. Now arrange your tofu, mango, carrot, tomatoes, edamame and avocado on top and sprinkle with the sesame seeds. Either drizzle more sauce on top or serve on the side.