Vegan recipes

Choosing a vegan recipe

Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.

• Fattoush with Toasted Pitta and Sumac

  Preparation takes 30 minutes. Cooking takes 23 minutes. Allow 31 minutes in total. Makes 4 servings. Key ingredients: ready-made vegan pitta bread, olive oil, fine salt, romaine lettuce, ripe tomatoes. Equipment: Oven, Large baking tray, approximately 30 × 40 cm, Chopping board and sharp knife, Salad spinner or clean tea towel, Small bowl and whisk, Large mixing bowl, approximately 4 litres, Plate or cooling rack, Broad serving platter.

  Kitchen tip: If the pitta is pale and flexible, return it to the oven for 1–3 minutes, then cool uncovered. Discard burnt pieces, which will make the salad bitter.

• Misir wat with slow-cooked onions

  Preparation takes 18 minutes. Cooking takes 67 minutes. Allow 85 minutes in total. Makes 4 servings. Key ingredients: onions, to be finely chopped into 3–5 mm pieces, split red lentils, to be picked over and rinsed, neutral vegetable oil, such as rapeseed oil, garlic, to be finely grated or crushed, fresh ginger, to be finely grated. Equipment: Heavy-based saucepan or casserole, approximately 3 litres and 20–22 cm wide, with lid, Wooden spoon or heatproof spatula, Fine sieve, Kitchen scales and measuring jug, Chopping board and sharp knife, Fine grater or garlic press, Kettle, Microwave and microwave-safe plate with cover.

  Kitchen tip: The baseline schedule assumes the onions soften and the lentils become tender at the stated checks. Extra softening, simmering or reduction will extend it; do not increase the heat simply to meet the estimate.

• Patatas bravas with spicy tomato sauce

  Preparation takes 24 minutes. Cooking takes 70 minutes. Allow 75 minutes in total. Makes 4 servings. Key ingredients: raw Maris Piper or King Edward potatoes, water, fine salt, sunflower or rapeseed oil, fine salt. Equipment: 4-litre saucepan with lid, Colander and large tray, 1–1.5-litre saucepan with lid, Deep-sided 28 cm frying pan, Frying thermometer, Slotted spoon, Kitchen paper and wire rack, Kitchen scales, chopping board and knife, Serving platter and small sauce bowl.

  Kitchen tip: The schedule allows about 75 minutes. A slow hob, longer sauce reduction or extra frying batches will take longer; use the texture cues rather than rushing.

• Creamy Hummus

  Preparation takes 22 minutes. Cooking takes 33 minutes. Allow 57 minutes in total. Makes 6 servings. Key ingredients: tinned chickpeas, from approximately 2 × 400 g tins, water for simmering, light tahini made from hulled sesame seeds, freshly squeezed lemon juice, garlic. Equipment: 2-litre saucepan, Sieve, Digital scales, Measuring jug, Citrus squeezer, Fine grater, Food processor with approximately 1.5-litre bowl capacity, Spatula, Large plate, Fork, Shallow serving bowl.

  Kitchen tip: The schedule starts with tinned chickpeas and ends with immediate serving. Home-cooked chickpeas require separate advance preparation and safe handling as described in Ingredient notes.

• Falafel with Lemon Tahini

  Preparation takes 59 minutes. Cooking takes 52 minutes. Allow 838 minutes in total. Makes 4 servings. Key ingredients: dried chickpeas, cold water for soaking, onion, flat-leaf parsley leaves and tender stems, garlic for the falafel. Equipment: Covered soaking bowl of at least 2.5 litres capacity, with space in the fridge, Colander and clean tea towel, Kitchen scales, Food processor with approximately 1.5 litres bowl capacity, Mixing bowls, whisk and spatula, Heavy, deep saucepan of approximately 4 litres capacity and 20 cm internal diameter, Frying thermometer, Slotted spoon or spider, Wire rack set over a tray, Suitable lid for the frying pan, kept nearby.

  Kitchen tip: The schedule assumes a 12-hour soak, a successful first test and four subsequent batches. Longer soaking, slower oil heating, corrections or smaller batches extend it.

• Vegetable samosas with mint chutney

  Preparation takes 67 minutes. Cooking takes 89 minutes. Allow 166 minutes in total. Makes 6 servings. Key ingredients: plain flour, for the pastry, fine salt, for the pastry, rapeseed or sunflower oil, for the pastry, water, for the pastry; start with 125 ml, plain flour, for light dusting. Equipment: Mixing bowl, scales and measuring jug, Approximately 2-litre saucepan for potatoes, Microwave and microwave-safe bowl with a vented cover, or a small saucepan for peas, Frying pan for filling, Shallow tray for cooling the filling, Rolling pin, knife and clean covering cloth, Small blender or mini food processor, Stable, deep, heavy saucepan, approximately 6 litres capacity and 24 cm internal diameter, Oil-compatible cooking thermometer, Long-handled slotted spoon, Wire rack over a tray.

  Kitchen tip: If the rested dough still cracks, knead in 5 ml water and rest covered for another 10 minutes before trying again. This adds time to the schedule.

• Fork-Mashed Guacamole

  Preparation takes 10 minutes. Allow 10 minutes in total. Makes 4 servings. Key ingredients: ripe avocados, usually 2 medium-large (approximately 450–550 g whole), fresh lime juice, divided: 15 ml initially and up to 5 ml to finish, white onion, fresh jalapeño, divided: 5 g initially and up to 5 g to finish, fresh coriander leaves and tender stems. Equipment: 750 ml–1 litre mixing bowl, Fork, Chopping board, Sharp knife, Spoon, Kitchen scales, Measuring spoons, Serving bowl.

  Kitchen tip: Prepare the aromatics before cutting the avocados to limit browning.

• Chana masala

  Preparation takes 10 minutes. Cooking takes 35 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: neutral cooking oil, such as sunflower or rapeseed oil, cumin seeds, onion, finely chopped, fresh ginger, peeled and finely grated, garlic, finely grated or minced. Equipment: 28 cm (11-inch) deep frying pan or sauté pan, approximately 3 litres (3 quarts) capacity, Chopping board and knife, Fine grater, Colander, Measuring jug and measuring spoons, Wooden spoon or heatproof spatula.

  Kitchen tip: Finely chop the onion so it softens within the stated cooking time; large pieces will take longer.

• Spring Vegetable and Lemon Herb Quinoa Salad with Grilled Tempeh

  Preparation takes 20 minutes. Cooking takes 20 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: quinoa, vegetable broth or water, asparagus tips, trimmed and cut, radishes, thinly sliced, fresh peas, shelled (or frozen peas, thawed). Equipment: medium pot, large bowl, small bowl, whisk, grill or grill pan, tongs.

  Kitchen tip: Rinsing quinoa well before cooking removes natural bitterness and results in a better flavor.

• Spring Vegetable and Tempeh Stir-Fry with Lemon-Ginger Sauce

  Preparation takes 15 minutes. Cooking takes 15 minutes. Allow 30 minutes in total. Makes 4 servings. Key ingredients: tempeh, pressed and cubed, soy sauce or tamari, fresh lemon juice, maple syrup, fresh ginger, grated. Equipment: large non-stick pan or wok, mixing bowl, knife, cutting board, measuring spoons, spatula.

  Kitchen tip: Pressing tempeh removes excess moisture and improves texture and flavor absorption.

• Roasted Beet and Chickpea Power Bowl with Tahini-Lemon Dressing

  Preparation takes 15 minutes. Cooking takes 40 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: beets, peeled and cubed, chickpeas, drained and rinsed, quinoa, olive oil, divided, smoked paprika. Equipment: oven, baking sheets, parchment paper, medium saucepan, mixing bowls, whisk, measuring spoons, cutting board, knife.

  Kitchen tip: Dry the chickpeas thoroughly after rinsing to achieve maximum crunch when roasting.

• Grilled Autumn Vegetable and Chickpea Salad with Maple Tahini Dressing

  Preparation takes 15 minutes. Cooking takes 20 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and cut into 2 cm cubes, red onion, cut into wedges, red bell pepper, sliced, olive oil, smoked paprika. Equipment: grill pan or outdoor grill, mixing bowls, whisk, measuring spoons, knife, cutting board.

  Kitchen tip: For best results, use a hot grill to get good char marks and smoky flavor.