A veganised version of a classic Scottish style stew. This dish brings together classic flavours into a thick hearty stew. The dish is extremely simple and can be prepared in under an hour, this makes it ideal as a filling weeknight dinner for your family, it also keeps well as leftovers either refrigerated or frozen meaning it works well as a meal prep option. My girlfriend and I have been eating this dish a lot lately as part of a new diet regime, its very low in calories while also being very filling.
Vegan Pumpkin Massaman Curry
Vegan Wild Rice Stuffed Mushrooms
Vegan Curry Ramen
Ramen is one of the best comfort foods out there, a rich, flavourful broth filled with noodles and topped with your favourite fresh ingredients. There is no reason vegans should be missing out on this fun. Curry ramen is full-flavoured with a base of Japanese curry roux and miso thinned out by vegetable broth.
Vegan Japanese Curry
I have always been fascinated and delighted by Japanese food for its clean flavours and complexity. Japanese curries like most other Japanese food are a unique dish that stands apart from most other cuisine. I first learned how to cook Japanese curry when I was in high school following the recipes from justonecookbook.com which I highly recommend. They are incredibly simple to make with only a few basic techniques needed.
Roasted cauliflower and pomegranate salad
Cauliflower has undergone a serious rebrand in the last few years, people have recognised its versatility and started using it in everything. This recipe combines spicy harissa roasted cauliflower with a fresh herb salad and a refreshing lemon and garlic yogurt dressing. This recipe uses a lot of my favourite Middle Eastern flavours to celebrate fresh produce. If you were looking to switch things up or make it more substantial you could add some bulgur or cous cous to beef it up. This would be great as a side for roast lamb or pork or as a meal in itself.
Pork Wontons with Homemade Chilli Oil
Vegan Cider and Autumn Vegetable Stew
Autumn is the best season for root vegetables like swedes, parsnips and turnips which are perfect for stews. This recipe brings these vegetables together in a rich cider based stew with mustard almond milk. This is a great mid-week meal especially on nights that are cold or rainy. The stew is served with a side of crispy roasted kipfler potatoes.