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Vegan risotto

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Vegan risotto

Fennel, courgette, peas and parsley make for a wonderfully green risotto, flavoured with a little nutritional yeast in place of parmesan
Print Recipe
Total Time 45 mins
Servings 4
Calories 324 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 1 bulb fennel finely chopped
  • 1 courgette halved lengthways and thinly sliced
  • 3 cloves garlic finely chopped
  • 1/2 tsp fennel seeds lightly crushed
  • 200 g risotto rice
  • 1 small glass vegan white wine (optional)
  • 800 ml vegetable stock hot
  • 200 g frozen peas
  • 2 tbsp nutritional yeast
  • 1 lemon zested and juiced
  • a small bunch flat-leaf parsley finely chopped

Instructions
 

  • Heat the olive oil in a large, deep frying pan, add the onion, fennel and courgette, and fry for 10 minutes until softened, adding a splash of water if it starts to catch. Add the garlic and fennel seeds, and cook for 2 minutes, then add the rice and stir until every grain is lightly coated in oil. Pour in the wine, if using, and bubble away until reduced by half.
  • Keep the vegetable stock in a pan over a very low heat to keep warm. Add a ladleful at a time to the risotto, only adding more once the last spoonful has been completely absorbed, stirring all the time. Once the rice is cooked but still has a little bite, add the frozen peas and cook for another few minutes until just cooked. Stir in the nutritional yeast, lemon zest and juice, and some seasoning, divide between shallow bowls and top with the parsley.

Cook's notes

  • Nutritional yeast is deactivated yeast that adds a savoury, umami flavour to vegan dishes – it is available from health-food shops and large supermarkets.

Simon Rimmer’s Vegetable Curry

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This vegetarian curry is great with naan bread, chutney and steamed rice! Try Simon’s recipe when you’re tempted by a weekend takeaway but want something healthier.

Simon Rimmer’s Vegetable Curry

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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 6

Ingredients
  

  • 500 g 1lb 2oz sweet potato, peeled and cubed
  • 400 g 14oz courgettes, trimmed and cut into 2.5cm (1-inch)
  • Rounds salt and freshly ground black pepper
  • 2 red peppers deseeded and finely sliced good handful of baby spinach
  • Sauce
  • 1 tsp each of cumin coriander,
  • fennel and fenugreek seeds
  • 2 tbsp vegetable oil
  • 2 onions sliced
  • 2 garlic cloves crushed
  • 2 small red birds eye chillies
  • deseeded and finely chopped
  • 400 g can chopped tomatoes
  • 2.5 cm 1-inch piece fresh root
  • ginger peeled and grated
  • 1 tbsp turmeric
  • 2 cardamom pods crushed,
  • pods discarded
  • 250 ml 9fl oz vegetable stock

Instructions
 

  • For the sauce, gently toast the cumin, coriander, fennel and fenugreek seeds for 2 minutes in a dry pan, then grind them using a pestle and mortar.
  • Heat 1 tbsp of the oil in a large pan, add the onions and fry gently for 10 minutes until well coloured. Add the garlic and chilli.
  • Stir in the tomatoes, ginger, turmeric, cardamom seeds and toasted, ground spices.
  • Add the stock, bring to the boil and then reduce the heat, cover and simmer for 25 minutes.
  • Tip the curry sauce into a food processor and blend until very smooth.
  • Boil or steam the sweet potato until tender.
  • Toss the courgettes in the remaining oil, then fry them for a few minutes on each side until lightly browned. Season well.
  • To serve, add all the veggies to the prepared sauce and warm through.
  • The Seasoned Vegetarian by Simon Rimmer is published by Mitchell Beazley, £14.99 www.octopusbooks.co.uk

Notes

Serve with steamed rice, naan bread and any other bits you fancy, such as chutney and raita.

Dairy and Gluten-Free Vegetable Lasagne

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A classic Italian lasagne is always a winner. This roast vegetable version is delicious – and it’s dairy- and gluten-free!

Dairy and Gluten-Free Vegetable Lasagne

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Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Servings 8

Ingredients
  

  • 1 x 200g 7oz pack gluten-free (rice and corn) lasagne
  • 30 g 1oz dairy-free Florentino Parmazano or dairy-free Cheddar-style cheese, grated

For the filling

  • 2 cloves garlic left whole
  • 1 medium red onion peeled and cut into wedges
  • 2 heads fennel trimmed, cut into large wedges
  • 1 red and 1 yellow pepper de-seeded and cut into chunks
  • 2 large courgettes trimmed and cut into thick slices
  • A few sprigs of thyme or a good tsp dried mixed herbs
  • 3 tbsp olive oil
  • Salt and ground black pepper
  • 2 tsp vegetable bouillon
  • 90 g 3oz red lentils

For the cheese sauce

  • 60 g 2oz dairy-free soya spread
  • 30 g 1oz wheat-free flour mixed with 30g (1oz) pure cornflour
  • 1 level tsp mustard powder
  • 1 litre 1¾ pints organic dairy-free soya milk
  • 30 g 1oz dairy-free Cheddar-style cheese, grated
  • Salt pepper and grated nutmeg

Instructions
 

  • To make the lasagne filling, set the oven to hot, 220°C (425°F, gas mark 7). Mix all the vegetables in a large roasting tin with the herbs, oil and plenty of seasoning. Roast for about 25 mins, then turn them and roast for another 20 mins.
  • Meanwhile, dissolve the vegetable bouillon in 550ml (18fl oz) boiling water. Add the lentils and leave them to soak for 30 mins.
  • Squeeze roasted garlic on to roasted vegetables. Stir soaked lentils and stock into roasting tin.
  • To make the lasagne sauce, melt the spread in a saucepan, add the flour, cornflour and mustard and cook for 1 min. Gradually stir in the soya milk a little at a time. Stir in cheese, bring to the boil and boil for a few minutes. Whisk it well, but don't worry too much about little lumps. Season with salt, pepper and nutmeg.
  • Spread a third of the lentil, vegetable and stock mixture over the base of a large ovenproof dish. Cover with 4-5 sheets or a layer of lasagne and spread half the cheese sauce over the top. Cover with another third of the lentil/vegetable mix, another layer of pasta, the last of the lentils/vegetables, then rest of sauce. Sprinkle with cheese.
  • Bake for 45 mins until browned. Leave for 10 mins to settle before serving. Serve the lasagne with green vegetables or salad.

Notes

Most major supermarkets stock a range of gluten-free pasta in their 'free from' section.

Roasted Vegetable and Goat’s Cheese Puffs

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These choux pastry puffs will come in handy over the festive period. Filled with tangy goat’s cheese and rich roasted veg they are sure to impress

Roasted Vegetable and Goat's Cheese Puffs

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Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Servings 4

Ingredients
  

For the filling

  • 1 small aubergine cubed
  • 1-2 courgettes cubed
  • 2 red peppers deseeded and cubed
  • 2-3 tbsp olive oil
  • 100 g round soft goat’s cheese with rind
  • ½ x 200ml carton creme fraiche
  • Salt and ground black pepper

For the choux puffs

  • 60 g 2oz butter
  • 75 g 2½oz plain flour
  • 2 medium eggs

Instructions
 

  • Set the oven to gas mark 7 or 220°C. Place aubergine, courgette and pepper on a baking tray and drizzle with olive oil. Turn the vegetables to coat them, then roast in the centre of the oven for 45 mins-1 hour, turning occasionally, until they are starting to tinge golden. Remove them from the oven.
  • To make the choux puffs: Pour 150ml (¼ pint) water into a pan and add the butter. Place pan over a medium heat and stir until butter melts. Increase heat under the pan and bring mixture to a rapid boil. Remove pan from heat and tip in the flour. Beat mixture until it forms a ball and comes away from the sides of the pan. Leave mixture to cool for at least 10 mins, then beat in the eggs. Spoon mixture on to the lined baking sheet, in 4 balls.
  • Bake above the centre of oven for 15-20 mins until the puffs have risen and are pale golden. Remove from oven and pierce each puff with a skewer, or fine knife, to allow the steam to escape. Return them to oven for 5-10 mins until puffs are crisp. If making in advance, slide them on to a wire rack to cool. Reduce the oven temperature to gas mark 5 or 190°C.
  • When puffs are cool, cut off the tops (reserving tops) and scoop out any soft mixture on the inside.
  • Cut the goat’s cheese into cubes. Layer up the roasted vegetables and goat’s cheese inside the choux puffs, adding some creme fraiche and plenty of salt and pepper. Replace the tops on the puffs.
  • Return the choux puffs to the oven for 15-20 mins, or until the cheese is starting to melt. Serve with the sprouts and root mash, and a little of the cranberry relish.

Notes

Not suitable for freezing. Prepare ahead: The vegetables can be roasted and the choux puffs made the day before. Fill the choux puffs with the mixture on the day of serving, allowing a little extra cooking time to ensure the pastry crisps up and the centres are hot.

Spanish-Style Ratatouille

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A low cost, quick and simple Spanish ratatouille made with roasted chunky vegetables of aubergine, peppers, potatoes, onions and courgettes

Spanish-Style Ratatouille

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Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Servings 4

Ingredients
  

  • 2 tbs olive oil
  • 1 medium aubergine sliced into 12 large slices and halved
  • 1 onion peeled, quartered and leaves pulled apart roughly
  • 1 orange or red pepper deseeded and roughly chopped
  • 2 courgettes trimmed and cut into wedges
  • 400 g can chopped tomatoes
  • 3 tsp fresh oregano or 2tsp dried
  • 2 cloves garlic peeled and chopped
  • 6 medium potatoes unpeeled and thickly sliced
  • Salt and freshly ground black pepper

Instructions
 

  • Set the oven to gas mark 6 or 200°C. Put a roasting tin in the oven to heat up. Add the oil and toss the aubergine, onion, pepper and courgettes in the oil, in the hot tin and roast for 10 mins.
  • Meanwhile, put the can of tomatoes, oregano and garlic in small pan, and simmer over a medium heat for 10 minutes, until reduced by about a third.
  • Mix the slices of potato in with the roasting vegetables, and spoon in the tomato sauce. Season well. Cover the tin with foil. Bake for 30 mins, then take off the foil and bake for another 20-25 mins, until the vegetables are tender. Leave for 5 mins before serving.

Notes

This could be cooked on the hob, for about an hour. If the sauce looks as though it’s disappearing, mix some tomato ketchup with a little hot water and stir it into the vegetables.

Vegetable and Polenta Terrine

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Great for dinner-party guests who don’t eat meat, this unusual, delicious vegetarian terrine combines polenta with courgettes, onions, peppers, sunblush tomatoes and sweetcorn

Vegetable and Polenta Terrine

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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 2 tbsp olive oil
  • 2 courgettes trimmed and sliced
  • 2 red onions peeled and sliced
  • 2 red peppers deseeded and sliced
  • 250 g 8oz polenta
  • Salt and freshly ground black pepper
  • 2 cloves garlic peeled and crushed
  • 60 g 2oz butter
  • 75 g 2½oz Parmesan, grated
  • 198 g can sweetcorn drained
  • 8 sunblush tomatoes in oil drained
  • 8 basil leaves
  • 900 g 2lb loaf tin, lined with baking parchment

Instructions
 

  • Set the oven to gas mark 7 or 220°C. Put the oil, courgette, red onion and pepper into a large roasting tin. Stir to coat in oil, then roast for 20 mins until tender and beginning to char.
  • Put polenta into a pan, add some salt, garlic and 1 litre (1¾ pints) boiling water. Heat and stir for a few minus until thickened and coming away from the sides of pan. Stir in the butter, Parmesan and sweetcorn, and season with pepper.
  • Arrange tomatoes and basil on the base of loaf tin. Spoon over half of the warm polenta mixture and level surface. Arrange half of the roasted vegetables on top. Cover with the rest of the polenta, then arrange the rest of the roasted vegetables on top.
  • Cover with baking parchment and wrap in foil. Cool and chill for 4 hours, or overnight.
  • To serve: Set oven to gas mark 6 or 200°C. Warm in the oven for 25 mins. Turn out and slice.

Notes

Look out for instant polenta (find it in supermarkets). It thickens in just a couple of mins when heated.

Vegetable Lasagne

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This recipe can be doubled up and prepared in advance or frozen in individual portions. If you have trouble getting your children to eat vegetables cut them into smaller dice and most won’t know they are there.

Vegetable Lasagne

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Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Servings 8

Ingredients
  

  • 4 onions peeled and finely chopped
  • 4 small courgettes cut into 2.5cm dice
  • 2 small peppers cored and cut into 2.5cm squares
  • 300 g butternut squash peeled and cut into chunks
  • 2 large leeks cut into discs, optional
  • 2 garlic cloves peeled and crushed
  • 450 g pre-cooked lasagne
  • Grated pumpkin seeds
  • 70 g plain flour
  • 2 tbsp olive oil
  • 80 g butter
  • 250 g cheddar cheese
  • 1 tsp mustard
  • 8 tbsp tomato paste
  • Ground salt and pepper to season
  • 2 x 400g canned chopped tomatoes
  • 1.2 lt 1200ml milk
  • 600 ml water or vegetable stock

Instructions
 

  • Preheat the oven 180°C/350°F/gas 4. Grease a deep ovenproof dish, or individual dishes with a little oil.
  • In a frying pan add the onions, courgettes, peppers, butternut squash, leeks and garlic in the remaining oil for a few mins, then add the herbs, tomatoes, tomato puree, seasoning and water or stock. Bubble for 10-15 mins.
  • To make the sauce, place butter, flour, milk and mustard in a small saucepan and whisk continuously over medium heat until the sauce begins to boil and thicken. Turn down the heat to its lowest and let the sauce cook for 2 mins. Add the grated cheese, 1/4 of the white sauce, and 1/3 third of the vegetable mixture. Sprinkle in 1/3 of the remaining cheese and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of cheese and the pumpkin seeds for added crunch.
  • Cook in the oven for 25-30 mins or until golden and bubbling.