Vegan Recipes

FOR ALLVEGAN CATERING

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VEGAN CATERING FOR ALL

1 Definition of a Vegan

2 What is a ‘typical’ vegan meal?

3 Useful Ingredients

5 A few important points

6 Vegan Menu Ideas: Breakfast

7 Vegan Menu Ideas: Starters

8 Vegan Menu Ideas: Main Courses

9 Vegan Menu Ideas: Desserts

10 Cross-contamination avoidance

11 Marketing your new Vegan dishes

12 Animal substances to avoid

13 Stockists

15 Recipes: Basic

18 Recipes: Soups

20 Recipes: Main Courses

28 Recipes: Desserts

INSIDE

Clear your mind of all

preconceptions about

vegan food and think

of delicious food that is

guilt-free and exciting

but nice to your heart

and waistline. You are

now ready to please

the increasing number

of people who eat

and enjoy vegan

food on a regular

basis.

photo: © flavourphotos.com 1

High-quality vegan foodis a great solution for

caterers because itappeals to just abouteveryone – it’s tasty,healthy, ethical and planet-friendly. It will open up yourestablishment to meat-reducers, vegetarians, andpeople who have cut downon animal products for healthreasons and people whosereligion encourages them toforgo all meat, certain typesof meat and/or eggs,e.g. Sikhs, Jains,Muslims, Jews andHindus.

It often takes just afew small changesto make vegan foodavailable and in theprocess improvebusiness. As well asbringing in new customersmost vegan food has the bonus ofbeing cheap with big profitmargins. You can use this guide

to ensure that you havea good deal to

offerwhenevera veganwalksthroughthe door.

Although you may start withsmall changes there is little

doubt that the more effortyou invest the more likelyyou are to end up withsome fantastic veganchoices. This booklet

gives a taste of the vastrange of vegan

products availableand the endlessways in whichyou can usethem.

A vegan will not eat any animalproducts, for example:

n No meat, fish nor otherproducts that come directly from

killing an animal, such as animal fatsand gelatine

n No dairy products such ascows’ milk, cheese and

yogurt; nor goats’ milk

n No eggs nor foodscontaining eggs such as Quorn

n No honey


Definition of vegan food

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There is no ‘typical’ vegan so this is adifficult question to answer! Vegans eat the same types of food as the rest of thepopulation. Some eat packaged or fastfood; others eat raw foods; some prefertraditional ‘British’ home-cooked meals;while some may live on more exotic spicyfoods or love gourmet food. Vegan versionsof all these types of food can be made,so, providing you know what type ofcatering is required, vegan meals canquite easily be prepared.

IN WITH THE OLD ...

A large number of dishes are already vegan,for example many Chinese, African, Asian,Indian and Mediterranean vegetarian dishes.Other dishes can be made vegan simply bymaking a few minor alterations such asreplacing butter with vegetable oil or veganmargarine, or cows’ milk with soya or oatmilk. If you are having trouble adapting afavourite dish please contact us: we shouldbe able to help.

… AND EMBRACING THE NEW

There is an increasing number of alternativesto animal products that make it easy towhip up a vegan storm. The followingingredients are often used in the productionof vegan foods and are available from thecatering suppliers listed on page 13-14.

Why vegan?

The three main reasons forbeing vegan are concernfor animals, people and

the environment. Other people adopt avegan diet to help

improve their health.


WHAT IS A ‘TYPICAL’VEGAN MEAL?

2 33

Soya, rice and oat milkThese are used as an alternative to cows’milk by vegans and people with a cows’ milkintolerance or allergy. They have becomeincreasingly popular and can be found insupermarkets and even corner shops.

The various brands of non-dairy milk arequite different in taste so it is worthexperimenting.

Other alternatives to dairyAs well as the non-dairy milks above, thereare dairy-free replacements for cheese,yogurt, cream, custard and ice cream.

Egg-free mayonnaiseThis is useful in potato salad and coleslawand as a general accompaniment to salads.Purchase in 1.5 litre tubs from Plamil:address on page 13.

Tvp (textured vegetable protein)This can be bought as chunks or mince andused in place of meat.

TofuTofu is nutritious and versatile. Plain tofu isbland so can absorb any flavour, savoury orsweet. It can be used in stir-fry, pies,scramble, salad and sweet dishes such aschocolate mousse.

SeitanSeitan is made from wheat gluten. It has afirm texture and can be cut into chunksand used in pies and other savoury dishes.

Chestnuts and mushroomsThese give a rich flavour and can be usedwhere a chunky texture is required.


USEFUL INGREDIENTS

No eggbaking cakeswithout eggs

It is quick and easy to bake cakeswithout eggs: please see ourrecipes on pages 28-31 andcontact us for a recipe sheet .Some chefs use an egg replacersuch as no-egg, but this is notnecessary for most recipes.

glazes and pastas

To replace egg glaze on pastriesand breads simply use soya milk.Likewise replace egg pasta withegg-free pasta.

Quorn is NOT vegan!Quorn products are NOT suitablefor vegans since they contain egg.

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Green and puy lentilsThese can be used in place of mince fordishes such as spaghetti bolognese, chillinon carne and shepherd’s pie. Also trycrumbled smoky tofu as a replacement inthese dishes.

CouscousCouscous is made from wheat and can beused in salads.

MilletA nutritious and tasty grain which can beused in a similar way to rice.

ChickpeasThese popular beans have a nutty flavourand a good texture. They are very versatileand can be used in salads, soups, dips,falafel, curries and other dishes.

Red lentilsRed lentils can be used to thicken soupsand casseroles.

Sesame, sunflower and pumpkin seedsAll these seeds are rich in nutrients and canbe added to salad, stir-fry, burgers and nutroast. A light toasting will bring out theflavour of the seeds.

Alternatives to gelatineGelatine, which is an animal product, canbe replaced with agar flakes or Vege-Gel.

Nutritional yeast flakesThese have a cheesy taste and can be usedto flavour many dishes.

Oils and margarinesVegetable oil is an easy replacement foranimal oils. Vegan margarine can replacebutter and margarines that contain animalfats or milk products. Large catering tubsare available from Infinity and Suma, whosedetails are listed on page 13. Smaller tubsare available from most supermarkets, lookout for those labelled as vegan.

Vegetable stockWith veganvegetable stock inyour larder you canquickly convertmany soups,sauces and graviesinto vegan options,so it is an

indispensable item.Yeast extract, miso and most brands ofsoya sauce can also be used to give a rich‘meaty’ flavour.

photo:Justinc


4 5

It is important to ensure that yourvegetable stock, bouillon or soya sauce issuitable for vegans, since some containmilk products.

SweetenersHoney is not suitable, but there is amultitude of other sweeteners that arevegan. Examples are maple syrup, agavesyrup, date syrup, molasses,concentrated apple juice and fruit jam.

Ready-made foodIt is important, but easy, to check theingredients in ready-made food. Many arelabelled and The Vegan Society can help ifrequired. Please do not hesitate to contactus with any query.


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n Avoid cross-contamination of vegan dishes by following the simple guidelines on page 10.

n Always serve something hearty, filling and nutritious alongside the vegetable dishes.

n Ensure that vegan dishes are clearly marked on the menu.

n Have only one menu, not a separate vegan menu that customers have to make a special request to see. Many will not ask and may simply walk out.

n Ensure that all kitchen and waiting staff understand the concept of veganism.

A FEW IMPORTANT POINTS

BreakfastsBasicsMany cereals and muesli are suitable forvegans as we go to press e.g. Kellogg’sCornflakes, Frosties, Coco Pops andWeetabix. Please note that ingredients dochange so it is best to check with thecompany if you are uncertain.

The full breakfast

Serve any of the following:n vegan rashers or sausages, falafels, bean-

or nut-burgers, grilled Nuttolene, tempeh slices

n fried mushrooms, freshly sliced tomatoes, fried green tomatoes

n potato wedges, potato waffles, bubble and squeak, potato cakes

n baked beans, scrambled tofun toast, crumpets with vegan cream cheese

PancakesFor anAmerican-stylebreakfasttry sweetpancakes(recipe on page18) topped withmaple syrup,chocolate sauce or sugar andlemon juice.

VEGAN MENU IDEAS

6 7

Curdled coffee?The acidity of coffee may causesoya milk to curdle. This canbe avoided by heating themilk and allowing thecoffee to cool slightlybefore adding the milk.

Another remedy is topour a lot of milk inquickly, stirring all thetime.


Starters, snacks andparty food

There is a multitude of starters andsnacks that are already suitable forvegans or can be quickly adapted.Try asparagus tips with olive oil,

aubergine stacks and melon balls.Soups, dips, pâtés, finger food and

sandwich ideas are explained in moredetail below.

SoupSoups, along with sauces and gravies, areperhaps the easiest dishes to adapt. If thesoup contains butter or cream this can bereplaced with olive oil, vegan margarineand/or dairy-free cream. Choose a vegan

vegetable stock or bouillon from thesuppliers listed on pages 13-14, or

better still make your own.

Try pea and mint, roastedtomato and basil, corn andchickpea chowder, carrot and

orange, curried apple, cauliflowerand almond or leek, lime and

coconut.

Dips and pâtésChoose from the following or invent yourown: lentil, wine and walnut, ginger-

roasted vegetables, chestnut andcranberry, tomato and olive, tikka

vegetable, avocado and roastedpepper, cashew and fresh herb,broccoli with lemon and cumin.

Dips and pâtés can be served withvegetable crudités, strips of fruit, potatowedges, tortilla chips, curly toasts, garlicbread or baked fingers of smoked tofu.

Finger foodFinger foods such as vegan sausage rolls,mini-pizzas and stuffed vine leaves areperfect for buffets and parties and servedas a starter or snack. Other examples aresamosas, spring rolls, marinated fruit andvegetable kebabs, melon segments, vol-au-vents and veg. sushi.

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Main coursesWith main course dishes it’s often veryeasy to change just one or two keyingredients and make your existingcustomers’ favourite dish suitable foreveryone to enjoy. Almost any dish can bemade into a vegan version e.g. burritos,enchiladas, spaghetti bolognese, pizza,Thai curry, shepherd’s pie, mezze plate,burgers, risotto and flans. See theingredients list on pages 3-5 and therecipes on pages 15-31 for ideas.

There are more than a few establishmentsthat serve lasagne, moussaka or spaghettiwith a rich sauce and vegetable mince ora mushroom and nut combination. Suitedbusiness professionals gobble it up daily,often oblivious to the fact they areenjoying vegan food.

As with any food, presentation is the key.Here we list some ideas to keep yourslooking appetising and delicious.

Side salads: a few favouritesn Red cabbage, apple, flaked

almonds, olive oil, cider vinegar and a squeeze of lemon

n Cucumber, vegan yogurt and fresh mint with a hint of garlic

n Grated carrot, bean sprouts, sweet red pepper and celery with a spicy peanut sauce

n Cooked potatoes, sweetcorn, watercress, vegetable oil and a little lemon juice

n Fennel with toasted walnuts, orange and grapes in a mustard vinaigrette

n Tomato, olives, fresh basil, red peppers, red onion and olive oil


8 9

Stuffed vegetablesCurries, stroganoff, stir-fries and stew-likedishes can all be stuffed into vegetablesthat have been baked as required andhollowed out. Choose from marrow,courgette, butternut squash, peppers,beefsteak tomato, aubergine and manyothers.

Pots and crocksCeramic pots and ramekins are anotherway of giving your meal a nicelypresentedcentrepiece.

Pastry, pies,tarts anddumplingsIt’s easy to makedelicious veganpastry using hardvegan margarine instead of butter ornon-vegan marg.

Your imagination is the only limit to thedifferent shapes and presentations.

Most stews and casseroles can beencased in pastry if the sauce isthickened with lentils, potatoes orcornflour. Use beans, chickpeas, smokytofu or seitan to replace the meat inpasties and pies.

Desserts Non-vegans don’t even notice that theirdesserts happen to be animal free, butvegans will often travel many miles toindulge in vegan chocolate cake, treaclepudding, tofu cheesecake, dairy-freecream, ice cream and custard.

As with main courses, almost any dishcan be made vegan. They can be adaptedby using dairy-free milk instead of cows’milk and vegan margarine instead ofbutter. Cakes are easy: send off for yourfree recipe sheet and try the ideas onpages 29-30.

Banoffee tartSoften some dates by heatingthem with orange juice, thenmix with a dollop of vegan

margarine and a squirt of soyacream. Spread on a crispy pastry

tartlet shell. Add a layer of slicedbananas and glaze with maple syrup.Chill and serve with dairy-free ice creamand drizzle with melted dark chocolate.


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Crème caramel Make thick soya or oat milk custard withcustard powder, brown sugar, zest oflemon and maple syrup. Pour it into aramekin or pot lined with maple syrup.

Quick and easy dairy-free creamTake equal parts of hot sweetened soya milkand cold sunflower oil and mix with a handblender (not a whisk). Add a little lemonjuice and vanilla and blend again to emulsify.

Food hygiene becomes particularlyimportant in a kitchen that is not dedicatedto vegan food production.

If a spoon is taken from meat curry andused to serve vegetable curry or if they arestored side by side so the meat currysplashes into the vegan curry it not onlystops being vegetarian and vegan butfrom being Kosher and Halal. It may be inbreach of the law.

Preparation

To avoid cross-contamination make sureyou take the following steps:

n Wash and dry your hands before handling vegan food.

n If possible dedicate an appropriate number of work surfaces to the preparation of vegan foods; otherwise clean work surfaces thoroughly before preparing vegan food.

n Use colour-coded chopping boards, equipment and utensils for preparing and serving vegan foods.

n Ensure that grills, griddles and other equipment used for the preparation of non-vegan foods are thoroughly cleaned before vegan food is prepared.

n Fry vegan food in clean oil that has not previously been used to cook animal products.

n Store vegan foods at the top of the fridge so that there is no risk of drips or other contamination from non-vegan food.

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CROSS CONTAMINATION

- HOW TO AVOID IT


photo:Cary Bass

The Vegan Society trademark

Our internationally-recognised trademarkwas conceived as a way of helping peopleshop for animal-free products. Only productsthat have beenauthenticated byThe Vegan Societycarry thetrademark, andeach one has beenindividually checked by us.

The trademark allows consumers to makeeasy, informed choices about thesuitability of purchases. With thousandsof items now bearing our familiar logothe influence has never been greater.

If you are a food manufacturer producingvegan products and are interested inusing The Vegan Society trademark,contact us for further details.

Advertising

If you offer a good selection of veganmeals you can get a free listing withvarious vegetarian guide books andwebsites: please contact us for a list.Local papers are often happy to feature acafé or restaurant with a new menu socontact them and let them know yourplanned changes.

Don't forget that vegan food issuitable for everyone to enjoy!

The Vegan Society’s website has a greatselection of recipes atww.vegansociety.com/html/food/recipes/.See also www.ivu.org/recipes where youcan browse through two thousand veganrecipes from all over the world. They aresearchable by country and ingredients.

If you prefer to cook from a book thenbrowse through the best in vegan recipesbooks at our online shop:www.vegansociety.com/shop.

Please do not hesitate to ask if you requireadvice, extra information or recipes: it’swhat we’re here for. Just give us a ring oremail us at [email protected].

The Vegan SocietyDonald Watson House, 21 Hylton Street,Hockley, Birmingham, B18 6HJTel: 0121 523 1730, Fax: 0121 523 [email protected]

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MARKETING YOURNEW VEGAN DISHE

S


Things to look out for:

honeyAnimal product so not vegan. Can findits way into bread and cakes as asweetener.

E471Can be animal OR non-animal based.Check with the manufacturer orcontact us.

cochineal (E120)A food colouring made from crushedbeetles so not vegan.

pastaCan be made with eggs. Use egg-freepasta instead.

Chinese noodlesCan be made with eggs. Use ricenoodles.

wine and beerSometimes fined with animal products.Ask your wine merchant for veganwines and beers or see the stockistsoverleaf.

margarines and spreadsMay contain vitamin D3, fish oils & whey.

veggie sausagesMay contain eggs or milk proteins.

crispsMay contain milk protein and wheypowder

naan breadUsually contains milk powder or yogurt.

QuornContains egg so is never vegan.

Thai curry pasteSome makes contain fish paste.

Worcester sauceUsually contains anchovies. Use avegan version (available from Suma,overleaf).

chocolateSome dark chocolate containsbutterfat.

stock powderSome makes contains dairy products.

pastry and biscuitsMay be made with animal fats.For full details of what vegans avoideating please see our Criteria forVegan Food atwww.vegansociety.com/html/food/criteria.php

ANIMAL SUBSTANCES AND STUMB

LING BLOCKS


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VEGAN CATERING FOR ALLSTOCKISTS

Deliver NATIONWIDE

3663 0870 3663 720 Wholesale deliveries of [email protected] animal-free productswww.3663.co.uk Supply a vegan list on request.

. Brake Enterprise House, Eureka Business Park, Wholesale deliveries of Brothers Ashford, TN25 4AS animal-free products.Foodservice 01233 206363 Supply a vegan list on request.

www.brake.co.uk

Fayrefield Barthomley Rd, Crewe, Dairy-free ice creamFoods CW1 5UF

01270 589311

Matthews Healey Complex, Ossett, WF5 8NE ‘Pure’ vegan margarine. Foods 01924 272534 Phone them to find your

www.matthews-foods.co.uk nearest stockist

Plamil Foods Folkestone, CT19 6PQ Soya milk, vegan 01303 850588 mayonnaise,www.plamilfoods.co.uk chocolate spread etc.

The Redwood Co Redwood House, Burkitt Rd, Many alternatives to meatEarlstrees Industrial Est., Corby, including ‘Cheatin’ bacon,NN17 4DT cheese and chicken01536 400557www.redwoodfoods.co.uk

Infinity 67 Norway St, Portslade, Large selection of chilled Foods E. Sussex, BN41 1AE and ambient vegan products.

01273 424 060 Mainly deliver in the south-east. www.infinityfoods.co.uk

Suma Lacy Way, Lowfields Industrial Park, Large selection of chilled Elland, West Yorks, HX5 9D and ambient vegan products.0845 458 2291 including wine and otherwww.suma.coop alcoholic beverages.

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STOCKISTS


Deliver to Scotland

Green City 23 Fleming St, Glasgow, G31 1PQ Work closely with HighlandWhole Foods 0141 554 7633 Wholefoods (01463 712393)

www.greencity.co.uk to supply most of Scotland

Deliver to South-West, S. Wales, Midlands, London

Essential Unit 3, Lodge Tahini, peanut butter, flours,Trading Causeway Trading Estate, beans, etc.

Fishponds, Bristol, BS16 3JB0117 958 3550www.essential-trading.co.uk

Deliver to NW Yorkshire and Midlands

Lembas The Old Tannery, Unit 5, Deliver within an 80-mile Whiting St, Sheffield, S8 9QR radius of Sheffield0114 258 6056www.lembas.co.uk

Organic vegan wines, beers and ciders

Vinceremos 19 New St, Leeds, LS13 3JT Wines and other0113 205 4545 alcoholic beverages.www.vinceremos.co.uk Nationwide delivery

Vintage Roots Farley Farms, Arborfield, Reading, Wines and otherRG2 9HT alcoholic beverages.0118 976 1919 Nationwide deliverywww.vintageroots.co.uk

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RECIPES


15

Pastry340g (12oz) plain wholemeal or white flourpinch salt170g (6oz) very cold vegan margarinecold water

Cut the margarine into small bits then rubit into the flour and salt until the mixresembles fine breadcrumbs.

Add enough water to make a dough that issoft but not sticky.

Note: Use a hard vegan margarine wherepossible.

Gravy2 tablespoons vegetable oil340g (12oz) onion, chopped finely55g (2oz) plain flour1.15 litres (2 pts) water55g (2oz) yeast extract1-2 tablespoons tamari

Heat the oil in a saucepan. Add the onionsand fry on a very low heat for about 20minutes until golden. Add the flour and frygently for 1 minute.

Gradually add the water and yeast extract,whisking constantly. Bring to the boil,stirring occasionally. Simmer until it startsto thicken, adding more water if required.

Add a few shakes of tamari, liquidize andreheat. Serves 8.

BasicBasic vinaigrette dressing200ml (7floz) cold-pressed olive oil100ml (4floz) cider vinegar1 teaspoon mustard powder1 teaspoon salt1 teaspoon sugarfresh chopped herbs – optionalcrushed garlic – optional

Mix thoroughly in a screw top jar. Serves 8.

White sauce2 tablespoons vegetable oil55g (2oz) plain flour1.15 litre (2 pts) soya milksalt and pepper

Heat the oil slightly then mix in the flour.Cook over a low heat for a minute or two,stirring constantly.

Take off the heat and slowly add the milk,stirring all the time. Return to the heat andbring to the boil.

Simmer gently for about 5 minutes.

Add salt and pepper to taste. Serves 8.

Mushroom sauceAdd 225g (8oz) of finely chopped mushrooms5 minutes before the end of cooking.

Cheesy sauceAdd 1 teaspoon mustard and 4tablespoons Engevita yeast flakes at theend of cooking.

Tomato sauce2 tablespoons vegetable oil2 onions, chopped finely 1 kilo (2lb 3oz) tinned tomatoes1 green pepper, chopped – optional1 tablespoon tomato puréebay leaf, parsley, oregano, basil, garlicpowder, salt and black pepperyeast extract or soya sauce to taste

Sauté onions in the oil.

Blend the tomatoes and green pepperuntil smooth. Add to the pan with thetomato purée, herbs of choice and salt &pepper.

Bring to the boil and cook until the saucethickens. Add yeast extract or soya sauce totaste.

Remove bay leaf before serving. Serves 8.

photo:Fir0002

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Mayonnaise 150ml (5floz) cold soya milk2 teaspoons lemon juice1⁄2 teaspoon mild mustard225ml (8floz) vegetable oilfreshly chopped herbs – optionalcrushed garlic – optional

Mix the soya milk, lemon juice and mustardin a blender.

Keep the blender running and slowly pourin the oil. Stop the blender as soon as themayo forms. There will be a little variationin the amount of oil required.

After blending, freshly chopped herbsand/or crushed garlic can be stirred in byhand if required.

Season to taste and refrigerate untilneeded. It will keep for several days.

Potato salad1 kilo (2lb 3oz) boiled potatoessmall bunch of parsley6 spring onions175g (6oz) vegan mayonnaise e.g. Plamilsalt and pepper

Chop the potatoes into 21⁄2-cm (1-inch) cubes.

Finely chop the parsley and spring onionsand add to the potatoes.

Stir in the mayonnaise and season with saltand pepper. Serves 8.

Coleslaw350g (12oz) white cabbage, shredded350g (12oz) carrots, grated200g (7oz) vegan mayonnaise

1. Mix together the cabbage and carrot.2. Add the mayonnaise and mix well.Serves 8.

Scrambled tofu1 tablespoon vegetable oil2 onions, finely chopped1-2 level teaspoons turmeric2 cloves garlic, crushed3 x 340g pkts silken tofusoya sauce and salt

Heat the oil and fry the onions until lightbrown. Add the turmeric and garlic andstir well for 1 minute.

Add the tofu and stir well. Add soyasauce and/or salt to taste. Heat through.Serves 8.

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Pancakes150g (5oz) plain wholemeal or white flour11⁄2 tablespoons soya flour375ml (13floz) soya milkoil for frying

Sieve the flours into a bowl. Graduallywhisk in the soya milk to make asmooth batter. Place in fridge for 30minutes.

Ladle 50ml (3 tablespoons) of the mixtureinto a frying pan containing a smallamount of hot oil. When one side iscooked, flip over and cook the other side.Serves 8.

savoury variationsOmit the soya flour and replace half thewholemeal flour with gram (chickpea)flour.

Gluten-free: omit the soya flour andwholemeal flour and replace with gramflour or buckwheat flour.

Pancake toppings/fillingsn Stir-fried vegetables dribbled with peanut

saucen Vegan cream cheese and herbsn Marinated tofu and lightly fried leeksn Watercress and mushroom with soya

cream saucen Sugar and lemon juicen Maple syrupn Chocolate saucen Soya ice cream

SoupsCarrot and coriander soup2 tablespoons vegetable oil3 medium onions, chopped4 garlic cloves, crushed1 kilo (2lb 3oz) carrots, chopped2 or 3 sweet potatoes, chopped1.4 litres (21⁄2 pts) water2 tablespoons vegan vegetable bouillon1 bunch fresh corianderground nutmeg and salt

Heat the oil in a pan and add the onion.Sauté for about ten minutes or until theonions are translucent. Add the garlic andsauté for one minute.

Add the carrots, sweet potatoes and water.

Bring to the boil and simmer for about 30minutes, until the carrots and sweetpotatoes are very soft.

RECIPES


18 19

Addthe

bouillonand 3⁄4 of

the coriander,roughly

chopped.Remove from

the heat andblend until smoothand creamy.

Put back on the heatand add nutmeg andsalt to taste. Serve with

the remaining fresh coriander as a garnish.Serves 8.

Watercress and potato soup2 tablespoons vegetable oil2 onions, chopped6 cloves garlic, crushed2 large potatoes, chopped850-1200ml (11⁄2-2 pts) vegan vegetable stock250g (8oz) watercress150ml (6floz) coconut milksalt and pepper to taste

Heat oil in a large pan and fry the onionsand garlic until the onions are translucent.

Add the potato and cook with the lid onfor about 5 minutes, stirring occasionally toensure it doesn’t stick.

Add stock and bring to boil. Simmer for 10minutes or until potatoes become soft.

Add watercress and simmer for about 5minutes. Add coconut milk, then blend.Reheat gently but don’t boil. Add salt andpepper to taste. Serves 8.

Cream of mushroom soup85g (3oz) vegan margarine3 onions, chopped3 cloves garlic, crushed600g (1lb 5oz) mushrooms, chopped 850ml (11⁄2 pts) soya milk430ml (3⁄4 pt) water salt and pepper

Melt the margarine in a saucepan, thenadd the onion. Sauté for a few minutes,add the garlic and mushrooms, then cookfor a further few minutes.

Add the soya milk, water and seasoning.Bring to the boil and simmer for 10-15minutes.

Serve with crusty bread and veganmargarine. Serves 8.


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Butternut squash soup with coconut cream2 tablespoons vegetable oil2 onions, chopped2 level teaspoons turmeric3 teaspoons ginger, grated200g (7oz) potatoes, chopped200g (7oz) carrots, chopped1 kilo (2lb 3oz) butternut squash, peeled & diced1.15 litres (2 pts) vegan vegetable stocksalt & pepper85g (3oz) creamed coconut

Gently cook the onion in the vegetable oil.Add the turmeric and ginger then cook fora further minute, stirring all the time.

Add the potatoes, carrots, butternut squashand vegetable stock and bring to the boil.Simmer covered for 30 minutes or until allvegetables are soft.

Cool slightly then blend until smooth.Reheat, and season if required.

Dissolve coconut in a little hot water. Dividesoup among 8 bowls & decorate with aswirl of coconut. Serves 8.

Based on a recipe in Daphne Lambert’sGreen Cuisine: Favourite restaurant dishes

Main CoursesSpinach and mushroom lasagne6 tablespoons vegetable oil2 onions, chopped340g (12oz) mushrooms, sliced700g (1lb 9oz) fresh spinachsalt and black peppergrated nutmeg4 cloves garlic, crushed3 tablespoons tomato purée3 x 400g tins chopped tomatoes55g (2oz) plain flour1 litre (13⁄4 pts) unsweetened soya milk20-24 lasagne sheets

Heat 2 tablespoons vegetable oil in a largesaucepan. Add the onion and mushroomand sauté for 5 minutes, until the onionhas softened but not browned. Add thewashed spinach and cook gently for a fewminutes until wilted. Season to taste withsalt, pepper and nutmeg.

Heat 2 tablespoonsvegetable oil in alarge frying pan.Add the garlic andfry gently for 1minute. Add thetomato puréeand tomatoesand simmer gentlyfor 10 minutes untilthe mixture has reduced to a thick sauce.


RECIPES

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Place a layer of pasta in the bottom of agreased dish. Add half the tomato sauceand half the spinach mixture. Repeat andfinish with pasta.

Make the béchamel sauce: heat theremaining oil then add the flour. Mix welland cook gently for a minute, stirringcontinuously. Gradually mix in the soya milk.Bring back to the boil and simmer gentlyfor a few minutes. Pour on top of the pasta.

Bake for 35-40 minutes at 200ºC/400ºF/gas6 until brown on top. Serve with greensalad. Serves 8.

Shepherd’s pie1.8 kilos (4lb) potatoes4 tablespoons refined olive oil2 tablespoons vegan vegetable stock powder1.7 litres (3 pints) boiling water400g (14oz) red lentils4 large carrots, diced2 tablespoons cornflour4 teaspoons yeast extract200g (7oz) walnuts, roughly chopped –omit for nut-free diets2 tablespoons vegetable oil2 onions, finely chopped3 cloves garlic, crushed400g (14oz) mushrooms, quartered

Steam the potatoes until cooked, thenmash with the olive oil.

Dissolve the vegetable stock in the boilingwater and add the lentils and carrots.

Simmer for 15 minutes.

Mix the cornflour with 4 tablespoons ofcold water and mix to a paste. Add thisto the lentil mix and simmer for a fewminutes until the liquid thickens. Add theyeast extract and walnuts, stir well.

Heat the vegetable oil and fry the onionfor a few minutes. Add the garlic andmushrooms and fry for a few moreminutes.

Mix the onion and lentil mixturestogether and spread in a baking dish.Spread the mashed potato over the top.Bake at 180ºC/350ºF/gas 4, for 30minutes. Serves 8.


photo:Atelier Joly

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Burritos with refried beans and salsa6 tablespoons vegetable oil4 onions, chopped4 garlic cloves, crushed1 teaspoon chilli powder3 teaspoons cumin4 teaspoons dried coriander6 x 400g tins kidney beans400ml (14floz) watersalt to taste16 flour tortillasshredded lettuce1 x avocado and tomato salsa, below

Heat the oil and fry the onion for 10minutes until just starting to brown. Addthe garlic and spices and cook gently for 1minute, stirring constantly.

Drain and lightly mash the kidney beansand add to the onions together with thewater. Cook for a few minutes until themixture thickens. Season to taste with salt.

Wrap the tortillas in foil and warm in theoven.

Lay 1 tortilla flat and spoon on burrito mix,avocado and tomato salsa (recipe below)and a little shredded lettuce. Roll into aburrito. Repeat with all the tortillas andserve. Serves 8.

Note: It is important to season well withsalt to bring out the flavours.

Avocado and tomato salsa6 tomatoes, skinned2 large avocados2 handfuls (16g) coriander4 teaspoons lime juice

Remove thecentre fromthetomatoesand discardor use inanother dish. Chop the rest of the tomato and theavocado into smallchunks.

Chop the coriander finelyand mix all ingredients.

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Courtesy of the Physicians Committee for ResponsibleMedicine / Photo by John Kelly

Super salad with lime and mango dressing900g (2lb) carrot, grated115g (4oz) sprouted seeds or beans2 apples, chopped and mixed with a littlelemon juice225g (8oz) red cabbage, finely chopped25g (1oz) parsley, chopped

Lime and mango dressingjuice of 2 limes25g (1oz) fresh coriander115g (4oz) mango, chopped2 cloves garlic, crushed2-4 teaspoons soya sauce

Toppingtofu grilled with a little soya sauce andvegetable oil or toasted seeds or nuts

Mix the salad ingredients well.

Place all dressing ingredients except soyasauce into a blender and whiz untilthoroughly blended. Add soya sauce totaste.

Arrange the salad on a plate or servingdish. Place topping over the salad and servewith the dressing in a separate jug. Serves 8.

Cashew nut roast565g (1lb 4oz) cashew nuts425g (15oz) breadcrumbs 1 rounded teaspoon basil1 rounded dessertspoon thymegenerous pinch black peppervegetable oil to cover the bottom of the pan

5 large onions, very finely chopped3 cloves garlic, crushed140g (5oz) plain flour570ml (1 pt) water2 dessertspoons soya sauce3 dessertspoons lemon juice4 dessertspoons yeast extractenough sesame seeds to sprinkle on top

Chop nuts in grinder. Mix nuts andbreadcrumbs in a largebowl with the herbs andblack pepper.

Heat the oil in alarge pan and addthe onions andgarlic. Fry gentlyfor 10-15minutes.Add the flour, stirand cook gently fora minute. Graduallyadd the water, stir andbring to the boil. Addsoya sauce, lemon juiceand yeast extract.

Take the pan off theheat and add the drymix. Mixthoroughly.

Place the mix in abaking tin and sprinklesesame seeds on top. Bake at200°C/400°F/Gas 6 for 45-60 minutes.Serves 8.

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Millet and tofu cakes with citrus salad225g (8oz) millet 850ml (11⁄2 pts) vegan vegetable stock340g (12oz) firm tofu, mashed with a fork2 teaspoons grated ginger1 teaspoon paprika2 teaspoons cumin seeds4 tablespoons soya sauce115g (4oz) hazelnuts, chopped & toasted 115g (4oz) breadcrumbs2 tablespoons chopped parsley240ml (8floz) water and 8 tablespoonssoya flour mixed to a paste225g (8oz) oat flakesrapeseed or other vegetable oil for frying

Cook the millet in the stock for 15 to 20minutes or until soft. Leave until cool.

Stir all the ingredients together except theoats and soya flour paste.

Shape into sixteen flat cakes. Dip each oneinto the soya flour paste and then the oatflakes. Heat a little oil in a pan and cookthe cakes gently on each side.

Citrus salad 2 cos lettuces2 small heads radicchio2 handfuls rocket2 handfuls watercress2 large ruby grapefruit4 oranges (blood if in season)salt & pepper2 limes

Dressing4 tablespoons fresh orange juice2 tablespoons fresh lime juice 2 chilli peppers, seeded & chopped340ml (12floz) olive oil

Wash and pick over salad ingredients, popin a container in fridge until needed.

Peel the citrus fruit and cut out the segments.

Whiz all the dressing ingredients together.Place the salad in a bowl and toss with halfthe dressing. Divide the salad among eightbowls, pile on the citrus segments anddrizzle over remaining dressing.

Place two hot millet cakes to the side ofeach salad. Serves 8.

Sun-dried tomato polenta with babaghanoush2 tablespoons vegetable oil & extra foroiling tin2 onions, finely chopped1 clove garlic, finely chopped 1 litre (13⁄4 pts) vegan vegetable stock


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6 sun-dried tomatoes, finely diced170g (6oz) polenta

Gently cook the onion and garlic in thevegetable oil until soft. Add thestock and sun-dried tomatoesand bring to the boil.

Slowly, in a continuousstream, pour in the polenta,beating all the time. Cookgently for 1 minute, coolslightly then pour into awell-oiled tin andallow to cool. At thisstage you can coverthe polenta and keepit in the fridge for upto 2 days.

Turn out and cut intotriangles. Place the triangleson an oiled baking sheet and bake in a hotoven at 200ºC/400ºF/gas 6 for about 10minutes.

Put a spoonful of baba ghanoush on eachplate with a couple of hot polentatriangles. Serves 8.

Baba ghanoush3 med-large aubergines2 tablespoons tahini2 cloves garlic, crushedjuice and zest of 1 lemon1 teaspoon freshly ground cumin1 dessertspoon fresh coriander, chopped

Pierce the aubergine in a couple of placesthen grill, turning twice, until the skinsare black and blistered and the flesh issoft. Don’t be tempted to cook in the

oven: grilling gives a muchbetter smoky flavour.

Cool, split in half and scoop outthe flesh. Leave to drain in a

colander. Purée the flesh in ablender with the remaining

ingredients.

Tofu cakes and polenta based onrecipes in Daphne Lambert’s GreenCuisine: Favourite restaurantdishes

Spicy sesame sprouts2 tablespoons vegetable oil2 teaspoons coriander seeds, crushed1 teaspoon peppercorns, crushed4 teaspoons sesame seeds450g (1lb) Brussels sprouts, thinly sliced

Heat theoil and stir-fry allremainingingredientsover a veryhigh heatuntil thesprouts arecooked.Serves 8.


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Crêpes stuffed with almond cream,peppers and sprouting broccoli600-700mls (1-11⁄4pts) sparkling water300g (11oz) plain, unbleached flour2 large onions, chopped600g (1lb 6oz) ground almonds200g (7oz) white misorefined olive oil for frying4 red peppers, cut in thin strips4 yellow peppers, cut in thin strips600g (1lb 6oz) sprouting broccoli

Prepare the batter for the pancakes bymixing the water and flour until it is single-cream consistency. Set aside for 1⁄2 an hour.

Fry onion until golden brown, remove fromthe heat and add almonds and miso. Onceit has cooled down, blend in order toobtain a smooth cream-like consistency.Stir-fry the peppers in the oil. Blanch thebroccoli (so it maintains its crispness) insalted water for 2-3 minutes. Blot any excesswater on a kitchen towel and set aside.

To cook the crêpes you need a very goodnon-stick pan. Oil the pan carefully andheat to medium temperature. Spread a verythin layer of the batter. It should take 1⁄2 aminute to cook each side. The thinner thelayer the better will be your crepes!

Spread almond cream on the crêpe and topwith peppers and broccoli. Roll it up andreheat, if necessary, in the oven.

Serve with a simple mixed-leaf salad whichcan be dressed or raw. Serves 8.

Recipe from Sibila’s Vegetarian Restaurant,Birmingham. www.sibilasrestaurant.co.uk

Chickpea and butternut squash tagine5 tablespoons vegetable oil2 large onions, chopped570g (1lb 4oz) butternut squash, chopped170g (6oz) green beans, sliced3 large garlic cloves, crushed4 teaspoons ground coriander2 teaspoons ground cumin11⁄2 teaspoons cinnamon1⁄2 teaspoon chilli powder, or to taste800g (1lb 12oz) tomatoes, skinned andchopped280ml (10floz) water2 x 400g tins chickpeas170g (6oz) dried apricots, choppedsalt and pepper

Heat the oil in a large pan; add onion andfry over a low to medium heat for fiveminutes.

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Add the butternut squash and green beansand fry for a further five minutes. Add thegarlic and spices for the last minute ofcooking.

Add the tomatoes, water, chickpeas andapricots. Cook for 30 minutes or until allvegetables are tender.

If needed, add a little salt and pepper to taste.

Serve with couscous. Serves 8.Optional: Try adding fresh coriander andmint to the couscous for extra flavour.

Red pepper and courgette mini-quichePastry:340g (12oz) plain wholemeal flour170g (6oz) vegan margarineFilling:2 medium onions2 medium courgettes2 medium red peppers450g (1lb) firm tofu

1 level dessertspoon mixed herbs11⁄2 dessertspoons tomato purée1 level teaspoon saltgenerous pinch black pepper and ginger1 x 190g pack of hard vegan cheese, gratedenough soya milk to make a paste

Preheat oven to 200°C/400°F/gas 6.

First make the pastry by rubbing themargarine into the flour until it resemblesfine breadcrumbs. Add enough water tomake a dough that is soft but not sticky.

Roll out the pastry and use a cutter (about2.75 inch) to cut the pastry into rounds.Place them onto bun trays.

To make the filling chop the onions fairlyfine and the courgettes and red peppersmall.

Fry the onions for a few minutes then addthe courgettes and red pepper. Fry untilthey begin to soften.

Cube the tofu. Add the tofu, herbs, tomatopurée and condiments and fry a bitlonger.

Take off the heat and add the cheese andenough soya milk to make a paste.

Place a heaped teaspoon into each pastrycase. Bake for approximately 30 minutes.

Makes about 50 mini-quiches, which areideal for a buffet.

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Stuffed baked courgettes with pinenuts and wild rice115g (4oz) wild rice8 large courgettes2 tablespoons vegetable oil1 large onion, chopped1 large red pepper, seeded and chopped2 garlic cloves, crushed140g (5oz) carrot, grated70g (21⁄2oz) pine nuts, lightly toastedsalt and pepper to taste

Cook the rice according to theinstructions on the packet.

Cut the courgettes in half lengthways,then remove the flesh, leaving about halfa centimetre.

Heat the oil in a pan and add the onionsand red pepper. Cook gently for about 10minutes until the onion is starting tobrown. Add the garlic, chopped courgetteflesh and carrots and cook for a few moreminutes.

Remove the pan from the heat and addthe pine nuts, rice, salt and pepper.Spoon mixture into the courgette shells.

Cover and place on a baking tray. Bake ina preheated oven at 190°C/375°F/gas 5for 20 minutes.

Serve with a fresh salad (tomato and olivegoes particularly well) and garlic bread.Suitable for freezing. Serves 8.

DessertsLime and coconut cheesecakeThe avocado gives this dessert a richcreamy texture which contrasts well withthe sharpness of the lime.

250g (9oz) vegan ginger biscuits 2 dessertspoons vegetable oil145g (5oz) block creamed coconut2 limes350g (12oz) firm silken tofu

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RECIPES


1 avocado70g (21⁄2oz) caster sugarcoconut shavings and lime slices todecorate

Break the biscuits into fine crumbs in ablender or put them into a plastic bagand crush them with a rolling pin.

Place vegetable oil and 45g (11⁄2oz) of thecreamed coconut into a pan. Heat gently,stirring continuously, until the coconuthas melted.

Take off the heat and add the crushedbiscuits. Mix well and transfer to a lightly-oiled 7-inch cake tin with a springbottom. Press down firmly and leave tocool in a fridge.

Using the saucepan again, add the juiceand pulp of the two limes and the rest ofthe creamed coconut. Heat gently untilthe coconut has melted.

Transfer to a blender and add the tofu,avocado and sugar. Whiz until wellblended and smooth.

Remove the biscuit base from the fridgeand pour the lime mix into the tin. Placein the fridge to set – approximately 3hours. Decorate with coconut shavingsand lime slices. Serves 8.

Based on a recipe by Julia Jarrold: www.piratesofthecarobbean.com/recipes/jarrold.html

Vanilla sponge cake200g (7oz) self-raising flour3 level teaspoons baking powder115g (4oz) sugar140ml (5floz) vegetable oil310ml (11floz) cold water2 teaspoons vanilla essence

Preheat oven to 190ºC/375ºF/gas 5.

Place all ingredients in a bowl and mixthoroughly. Divide the mixture betweentwo well-greased round tins.

Bake for 30 minutes or until a cocktailstick inserted into the middle of the cakecomes out clean. Cool for 10 minutes,turn out and allow to completely cool.

Sandwich the cakes together with a layerof strawberry jam and dust the top withicing sugar. Serves 8.

OptionalMake vanilla-flavour ‘butter’ icing using115g/4oz of sieved icing sugar, 55g/2ozvegan margarine and 1⁄2 teaspoon vanillaessence. Layer on top of the jam beforesandwiching the cakes.

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Chocolate fudge cake450g (1lb) vegan margarine1.15 litres (2 pts) soya milk8 tablespoons golden syrup225g (8oz) cocoa900g (2lb) plain flour900g (2lb) sugar2 teaspoons bicarbonate of soda

Combine margarine, soya milk (apart fromtwo tablespoons) and golden syrup in apan and heat until ingredients melttogether.

Combine cocoa, flour and sugar in a bowl.Mix retained two tablespoons of soya milkwith the bicarbonate of soda.

Add the wet ingredients to the dryingredients a little at a time, whiskingthoroughly to ensure there are no lumps.

Place on a large baking tray lined withgreaseproof paper and bake for 45 minutesat 180ºC/350ºF/gas 4. Serves 32.

Triflefew portions chocolate fudge cakevegan sherryfruit pieces such as clementine segments orchunks of fresh pineapplevegan jelly mixvegan custard powdervegan squirty cream

Gather together as many sundae glasses asyou plan to make trifles for.

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“When I first took over theWarehouse Café I had noexperience of cooking vegandesserts at all.

I turned to the internet, which hasproved an invaluable source oftried and tested recipes and ideasusing ingredients that are more orless familiar to chefs of atraditional background.

The chocolate fudge cake recipe isessentially one featured onwww.VeganVillage.co.uk, whichwe have adapted to large-scalecatering. It forms the basis of manyof our vegan desserts.

Mirabel Foster, Warehouse Café,Birmingham

Place in the bottom of each asmall piece of chocolatefudge cake. Add a splash ofsherry and a few pieces offruit.

Make the jelly according tothe manufacturer’sinstructions and pour into thesundae glasses until each isaround half full. Put in thefridge to set for about 10minutes.

Make the custard using soyamilk and sugar. To get it toset you will need to useabout 11⁄2 times the amountof custard powder thatthe manufacturerrecommends forcows’ milkbecause of the thinnerconsistency ofsoya milk.

Pour the custardover the jelly inthe sundae glassesuntil they are 3⁄4 full.

Put trifles in thefridge to set.

Just before serving top with vegan squirty cream.

”“

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”Preparing desserts for vegans is

extremely rewarding as they are always verygrateful that you have gone to the extraeffort. At Christmas vegan trifle is always atop seller and very straightforward to make.

It involves more in the way of specialistproducts, though these are easily availablefrom wholefood suppliers such as SUMA.

Mirabel Foster, www.thewarehousecafe.com


VEGAN CATERING FOR ALLNOTES

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VEGAN CATERING FOR ALLNOTES

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