Mini Savoury Vegan Cheese and Marmite Palmiers

• Ingredients
  • 1 sheet vegan puff pastry (11 x 9 inches – I use Jus Rol)
  • 30 grams (1/2 cup) nutritional yeast
  • 10 millilitres (1 teaspoon) fresh lemon juice
  • 2 teaspoons yeast extract (e.g. Natex, Marmite, etc…)
  • Packed 1/2 cup melty style cheddar Sheese

• Directions/Method
  1. Mash the nutritional yeast, lemon juice, and yeast extract together in a small bowl. Lay the pastry sheet on a lightly floured surface and spread the paste over the dough as close to the edges as possible. Make sure you work with the dough straight out of the fridge so it’s as cold as possible. Sprinkle the grated Sheese evenly over the pastry.
  2. Slowly and tightly roll one of the long edges into the centre of the pastry. Do the same on the other side. If the dough isn’t staying together in the middle, brush a little bit of non dairy milk along the edges of the rolls and push them gently together. Cover and refrigerate for at least an hour.
  3. Preheat the oven to 200 Celcius (400 F).
  4. Slice the dough into 1/4 to 1/2 inch pieces and cook on a cookie sheet or baking tray for 8-10 minutes. Turn the palmiers over and bake for a further 8-10 minutes, or until golden.
  5. Eat hot or cold!

Vegan Sausage and Aubergine Stuffed Shells

• Ingredients
  • 1 tbsp olive oil, divided
  • 175 g (6 1/4 oz) finely chopped veg sausages
  • 115 g (1 cup) chopped onions
  • 1 aubergine/eggplant, roasted and chopped.
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 3 cloves garlic, minced
  • 1/4 cup okara (crumbled pressed firm tofu would work too)
  • 1/4 cup nutritional yeast
  • 255 g (9 oz) spinach leaves, blanced, drained, and chopped
  • 3 tbsp parmezano (or other cheese sub if you can’t source this)
  • 1 tbsp fresh lemon juice
  • 185 g (6.5 oz) pasta shells
  • 6 fresh tomatoes (with juices), peeled and seeded
  • 80 ml (1/3 cup) soy (or other non-dairy) cream
  • 2 tbsp chopped fresh basil
  • 70 g (2.5 oz) grated vegan cheese

• Directions/Method
  1. Heat 2 tsp of the olive oil in a large skillet over medium high heat. Sauté the sausages for a few minutes and then tip in half of the onions and all of the aubergine/eggplant. Sprinkle 1/4 teaspoon of the salt over the contents of the pan and a pinch of the red pepper, stirring it all together and cooking for a further 5 minutes. Turn the heat down to medium and add half of the garlic. Cook for just a minute so the garlic doesn’t burn, then transfer the mix to a large bowl to cool.
  2. Meanwhile preheat the oven to 175 c (350 f) begin preparing the sauce by heating the remaining teaspoon of oil in a saucepan to medium high, and sauté the other half of the onion for 3-4 minutes, or until translucent. Chuck in the last bit of garlic and cook another minute before adding the tomatoes, 1/4 tsp salt, and the remaining red pepper flakes. Stir together and cook for 5 minutes. Mix the cream through the sauce and leave to simmer over medium heat for around 20 minutes, or until it reduces by a third and thickens a little.
  3. Bring a large pot of water to the boil and cook the pasta shells until al dente, generally around 10 minutes, but check the package instructions to get a more accurate idea. Lightly oil a medium casserole dish.
  4. Stir the okara, nutritional yeast, parmezano, lemon juice, and spinach into the sausage and aubergine jumble. Pack the pasta shells with as much as you can get in (you may still have a tiny bit of mix left, which serves as an appetiser since you still have nearly an hour to wait until dinner). Place the prepared shells in the casserole dish.
  5. Stir the basil through the tomato sauce and pour it evenly over it over the shells. Sprinkle with the grated cheese and cover the whole lot with foil. Pop in the oven for 35-40 minutes, then remove the foil and cook for a further 15 minutes to crisp the top a bit.
  6. Remove from the oven and leave to sit for a few minutes, but I’m only saying that because other recipes do. Who really waits that long for their dinner? Christ, get real.

Vegan Cashew Yogurt and Garlic Labneh Spread

• Ingredients
  • 800 ml fresh soy milk made from 175g dried soy beans (about 440g when soaked) in 1.5 litres of water.
  • 1/2 cup cashews
  • 1/4 cup soy yoghurt (I used Alpro)

• Directions/Method
  1. Blend half of the soy milk with the cashews into a creamy purée. If you rely on a coffee mill, you can do this in smaller batches. Mix the purée with the remaining soy milk in a medium heavy bottomed saucepan.
  2. Turn the heat on under the milk, and stir constantly, testing very frequently for temperature. You’re basically looking for a temperature that’s equivalent of that to which you’d heat a baby’s milk, or around 100 degrees F or 40 C. Remove from the heat and quickly whisk in the soy yoghurt, ensuring all lumps are blended in.
  3. I make my yoghurts using my old easiyo kit, but a sterilised glass jar works just as well. Just wrap it in a towel and stick it in a warm place, such as an airing cupboard. Leave it for at least four hours, but I’d recommend at least eight in order to achieve a tangier yogurt flavour.
  4. To make the soy labneh, you’ll need either some muslin fabric (or sack) or a few sheets of cheesecloth. If you’re using muslin a single layer will be fine, but if using cheesecloth then I’d suggest two or three layers. Lay the muslin/cheesecloth in a mesh colander over a large bowl and pour the yoghurt in. For the sake of health and safety I’m going to tell you to pop this in the refrigerator and leave it overnight to strain, but know in reality this is the point at which you’d traditionally bundle the edges up, tie them, and hang the sack over a bowl or your sink for several hours or overnight. I haven’t died of food poisoning yet.
  5. To make a garlic labneh spread, simply pound 2 teaspoons of lemon juice and a clove or two of garlic in a pestle and mortar along with a large pinch of salt. Mix with the soy yogurt cheese and serve with olive oil and za’atar.

Vegan Stovetop Scalloped Potato Recipe

• Ingredients
  • 240g (1/2 lb) waxy new potatoes
  • 2 cloves garlic, minced
  • 1 large spring onions, finely chopped
  • 125ml soy milk plus 75ml soy yogurt
  • 450g fresh spinach
  • 1/4 tsp salt
  • 1 packed cup (around 85-100g) grated vegan cheese, preferably of the melting variety
  • 2 tbsp non dairy butter

• Directions/Method
  1. Slice the potatoes thinly and place in a single layer in a large sauté pan. Sprinkle the potatoes with the garlic and spring onions, followed by the salt. Pour the soy milk and vegan yogurt sauce over, ensuring you blanket every potato.
  2. Cover the pan and simmer for 15-20 minutes, or until the potatoes are tender when you poke with a sharp knife. The yogurt milk will curdle slightly, so don’t find yourself in shock when this happens. It’s normal and doesn’t mean your dinner’s gone off. Curdle is not always bad word!
  3. While the potatoes are cooking, steam the spinach in a tablespoon or so of water. Simply add a handful of spinach to a large saucepan with the water and heat until it cooks down. Add another handful of the leaves and when it cooks down add another handful. Continue until the spinach is cooked, then squeeze as much liquid out as possible through a strainer/colander.
  4. Use a large spatula to place the cooked potatoes in an oven proof dish, cover with the cooked spinach, the non dairy butter (just chuck it on it large dollops), and the cheese. Heat under a grill for 10-15 minutes, or until the cheese and margarine are melted.

Beer Battered Stuffed Zucchini Blossoms Recipe

• Ingredients
  • 6 zucchini (courgette) blossoms
  • 30g Daiya mozzarella style vegan cheese
  • 6 leaves each mint and basil
  • 3 tbsp nutritional yeast
  • 1/8 tsp lemon zest
  • Pinch of salt (and pepper, to taste)
  • 1/2 cup lager
  • 1/4 cup self rising flour

• Directions/Method
  1. Heat at least an inch of oil in a heavy bottomed saucepan or wok. Aim for a medium heat, hot enough for a drop of batter to sizzle and turn golden in a minute or two.
  2. Very gently open the courgette flowers and rinse them out to remove any grit inside. Break off the pistils/stamen carefully.
  3. In one bowl mix the beer and the flour to make a thin batter (about the thickness of cream, give or take a few degrees of density). In another bowl mix all of the other ingredients well.
  4. Carefully put about 1 heaped tsp (or, you know, whatever the mix is divided by 6) into the center of each of the zucchini blossoms. My preference is to use my fingers over a spoon so I can push the mix deep into the flower. Twist the top of the blossom to seal (the world won’t end if it’s not perfectly sealed).
  5. Lightly drag each flower through the batter, coating all external surfaces, and place a few at a time into the hot oil (don’t over crowd). Fry for a minute or two, turned over if necessary to fry both sides.
  6. Allow the fat to drain off as much as possible when you remove the courgette flowers from the oil, and place on a tempura rack or paper towels while you fry the remaining blossoms.
  7. Serve hot, with a wedge of lemon.

Sherry Baby Cheeseless Ball in a Cranberry Walnut Shell

• Ingredients
  • 1 cup cashews (approx 150g)
  • 1 cup packed vegan cheddar “cheese” (Cheezly or Sheese are my recs)
  • 1-1.5 tsp salt
  • 3 tbsp medium sherry
  • 1 tsp lemon juice
  • About 1/2 cup mixed chopped walnuts and dried cranberries

• Directions/Method
  1. Grind the cashews finely in a nut grinder or mini food processor and mix well with the vegan cheese, salt, sherry, and lemon juice. This will result in a thick paste that’s very sticky, and it’ll seem impossible to form it into anything other than a dip (which is fine; it’s also good as a dip). To form a cheese ball, which I swear is doable, grab all of the mixture in your hands and sort of toss it lightly back and forth to form a spherical mass of cheeseless awesomeness.
  2. Chop the nuts and cranberries together into fine crumbs (a few larger chunks are okay) on a cutting board, and roll carefully roll the cheese ball around, pressing lightly so the coating sticks.
  3. If you want to firm this sucker up, pop it in the freezer for a little while! Serve with crackers, cut veggies, or even with pasta.

Southwestern Style New Potatoes on a Bed of Lightly Salted Spinach

• Ingredients
  • 500g fresh spinach
  • Around a kilo (2 lbs), give or take waxy new potatoes
  • 1 medium yellow onion, diced
  • 1/2 cup frozen corn
  • 1/2 tsp oregano
  • 1 tsp ground cumin
  • 1 tsp flaked sea salt
  • 4 cloves garlic, minced
  • 4 spring onions, diced (white and light green parts only)
  • Juice of 1 lime
  • A a few drops of liquid smoke
  • Oil, to fry
  • Your favourite vegan butter
  • Meltable vegan cheese (optional but recommended)

• Directions/Method
  1. If you’re planning to melt some extra cheese on top, preheat the oven to 200° (or stick the grill on- that’s broiler to Americans I think). Otherwise there’s no need to turn the oven on.
  2. Boil the potatoes until done, drain, and then cut them into bite sized chunks.
  3. While the potatoes are boiling, place the spinach in a large saucepan with a tablespoon or two of water. To ensure ensure all the spinach leaves are coated with water, stir occasionally. If you don’t have that large of a pan, just add the spinach in a handful at a time each time the preceeding addition cooks down. Once the spinach is just cooked and wilted, remove from the heat and press as much water out as you can.
  4. Heat a bit of oil in a large pan or wok on a fairly high heat and fry the onion for a couple of minutes, until transparent and lightly browned. Add the corn, oregano, cumin, half of the salt, plus the garlic, and fry another minute or two. Remove from the heat and add the lime juice and liquid smoke.
  5. To put the dish together, layer the spinach on the bottom of an oven proof dish (only if you’re using cheese; otherwise layer this baby up on your dinner plates) and sprinkle with the remaining salt. Top this with the new potatoes and a few healthy dollops of that creamy vegan butter sub before spooning that corn and onion mix on top (the spring onions, too, if you’re not laying some cheez down first). If you’re using the vegan cheese then chuck a few handfuls of that on, along with your spring onions. Bake for just ten minutes or so, enough time for the cheese to melt.

Vegan Spinach Börek Recipe

• Ingredients
  • 450g fresh spinach
  • 1/2 tbsp olive oil
  • 1 medium onion, halved and thinly sliced
  • 3 cloves of garlic, minced
  • a lemon (for juice and zest)
  • 40-50g (about 1/2 cup) non-dairy cheese or nuts
  • 1 tbsp pomegranate molasses
  • 1/4 tsp ground nutmeg
  • 1/4 tsp paprika
  • 1/8 tsp allspice
  • 1/4 tsp salt
  • 1 tsp corn flour
  • 4 sheets of filo pastry + 3 tbsp melted vegan butter and/or olive oil
  • 60-80 ml vegan yoghurt (1/4-1/3 cup)
  • More salt, to taste
  • Za’atar or sumac, to garnish (optional)

• Directions/Method
  1. Preheat the oven to 2oo° C (400° F) and lightly grease a baking sheet.
  2. Make the yoghurt sauce first by pounding, in a pestle and mortar, around 2 tsp of lemon juice with about 1 clove worth of garlic into a paste (if the taste of raw garlic is too much for you, feel free to fry it a little first). Add the yoghurt, plus salt to taste, and stir to combine well. Set aside.
  3. Steam the spinach by placing it in a large stockpot with a tablespoon of water. Cover and cook over medium heat until the leaves are wilted. Stir it every minute or so to expose all leaves to the water. Drain and press out as much of the excess water as possible. Place in a large bowl.
  4. Fry the onion over medium heat for two or 3 minutes in the 1/2 tbsp olive oil, until soft. Add the rest of the garlic and cook a further 30 seconds to 1 minute until fragrant but not burnt. Remove from the heat and place the onion mix in the bowl with the spinach.
  5. Add around 1/2 tbsp of freshly squeezed lemon juice and 1/4 a teaspoon or so of zest. Also toss in the vegan cheese, pomegranate molasses, nutmeg, paprika, allspice, salt, and corn flour. Mix well.
  6. Melt the vegan butter and have ready. Place 4 sheets of filo pastry on your counter surface and cut across the middle of the shortest length, leaving you with 8 even sized sheets of pastry. Place one stack on top of the other to begin the process of rolling the cigar pastries.
  7. To make the roll, brush the pastry liberally with the melted butter and place two or 3 tablespoons of the spinach filling along one of the edges. Roll once or twice, fold in the sides, and continue to roll all the way up. Place on the baking tray and continue the process until all of the pastry has been used. Brush the filo cigars with the remaining butter/oil.
  8. Bake for 15-20 minutes, or until the pastries are lightly browned and crispy. Serve with some of the yoghurt sauce poured over and garnished with za’atar seasoning, if desired.

Hazelnut Encrusted Vegan Cheese

• Ingredients
  • Peanut or vegetable oil, to fry
  • Approx 60g (1/4 cup) vegan cream cheese such as Tofutti
  • 1 tbsp nutritional yeast
  • 1 clove garlic, minced
  • 1 tbsp finely chopped fresh chives
  • 2.5 tbsp finely ground cashews
  • 2 tbsp roughly chopped hazelnuts
  • 1 tsp cornflour
  • salt, to taste

• Directions/Method
  1. Preheat at least an inch of oil in a wok (or user a deep fryer if you have one) to a medium temperature of around 150-175° C (300-350° F).
  2. Mix the the cornflour and hazelnuts in a bowl or on a small plate. Set aside.
  3. Combine the cheese, nutritional yeast, cashew, garlic, salt, and chives in a small bowl. Spoon heaped tablespoons into a ball and roll in the hazelnut mixture to cover. Flatten slightly into a thick disc shape. If the consistency seems too runny, add some more ground nuts (but don’t worry about it being too solid; once rolled in the nut mixture it’ll stop being sticky and will be more manageable).
  4. Place the cheeses into the hot oil, frying for about a minute or two until just browned. Flip if the oil doesn’t cover the top. Remove with a slotted spoon, allowing as much oil as possible to drain off. Serve hot on salad or on its own.

Vegan Blue Cheese and Walnut Dip

• Ingredients
  • 50g (approx 1 cup) blue Sheese
  • 80g (approx 1/3 cup) vegan cream cheese
  • 1 tsp vegan worcestershire
  • 1/8 tsp salt
  • 1/4 cup chopped walnuts

• Directions/Method
  1. If using whole walnuts, chop them using a large chefs knife or crush lightly in a pestle and mortar.
  2. Mix all ingredients but the walnuts in a bowl until smooth and creamy. Once this consistency is achieved simply fold in the walnuts and serve with your favourite crackers!

Creamy Parmitalia Salad Dressing

• Ingredients
  • 1 clove garlic, crushed
  • 3 tbsp vinegar
  • 2 tbsp olive oil
  • 1 tbsp nutritional yeast + 1 tsp
  • 1 tbsp white miso paste
  • 1 tbsp water
  • 1/8 tsp dried thyme
  • 1/8 tsp dried basil
  • 1/8-1/4 tsp salt
  • 2 tbsp okara (optional)
  • Scant 1/4c (10-15g) finely grated vegan sharp cheddar (I use Scheese)
  • 1 tsp vegan parmesan powder

• Directions/Method
  1. Using a pestle and mortar, or in a blender, combine and mix the garlic and olive oil into a paste. Add the vinegar, miso, water 1 tbsp of the nutritional yeast, the herbs, and salt.
  2. In a separate bowl, combine the grated vegan cheese with the other teaspoon of nutritional yeast, plus the Parmazano and okara if using (a few clumps are fine).
  3. Fold the cheese mixture lightly into the dressing and voila! You’re done.

Vegan White Pizza with a Beer Crust

• Beer Dough Ingredients
  • 225g strong white bread flour
  • 10g fresh yeast or 1 tsp easy-blend yeast
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 125ml veg-friendly beer (room temperature, not cold)

• Olive Oil and Herb Base Ingredients
  • 3-4 cloves crushed and diced garlic
  • 1/4 cup lightly packed basil leaves, finely chopped
  • 1 tsp dried oregano
  • 3 tbsp extra virgin olive oil

• Creamy Pizza Topping Ingredients
  • 1/4 cup ground cashew and almond
  • 1/4 cup soya milk
  • 1/4 cup nutritional yeast
  • 1 tbsp lemon juice
  • 1 clove garlic
  • 1 tbsp light miso
  • 1 tsp tahini
  • 1 tsp umeboshi vinegar
  • 1/4 tsp hot mustard powder
  • 3/4 tsp corn flour
  • More vegan cheese to top (optional)

• Directions/Method
  1. For the dough, mix all of the dry ingredients in a large bowl. Add the olive oil and gradually add the beer until you have a soft dough. Turn out onto a solid surface and knead for 5-10 minutes. Ensure the bowl is scraped clean before coating with a bit of olive oil and returning the dough to rest inside. Cover with oiled cling film and leave to rise for about 1 hour.
  2. Preheat the oven to hot. Really hot. I turn mine all the way up to 250 C. If using a stone, place in the oven to heat (same applies for cast iron). I always put pizza trays in to preheat also.
  3. In a small bowl, mix the ingredients for the olive oil and herb base and set aside.
  4. For the creamy cheese topping, simply mix all of the topping ingredients together. Use a blender, a pestle and mortar, or a good old fashioned spoon and bowl if you’d like. Your method of mixture will determine the texture of the sauce (so if you want a really smooth texture, blend it).
  5. Once the dough has risen to a point just below doubled, knead it once more and roll out on a lightly floured surface to approx 12-14 inches (depending on whether you want a crust). Transfer to your pre-heated pizza baking implement and form crusts by rolling edges inward.
  6. If using a cheap pizza tray, I suggest baking the crust for 1-2 minutes first in order to avoid a soggy bottom.
  7. Spread the oil and herb base over the entire pizza before pouring the creamy sauce on top. If desired, top the pizza with some additional vegan cheese.
  8. Bake for 5-7 minutes, or until crusts start to brown.

Vegan Aburga-Age Pizza Pockets with Coriander Tomato

• Ingredients
  • 2 rectangular pieces abura age
  • 1 tsp olive oil
  • 1 clove garlic
  • 1/4 tsp ground coriander
  • 2 small-ish tomatoes, chopped
  • 1/4 tsp turmeric
  • Pinch of ground chili
  • Salt to taste
  • Pinch of sugar
  • Vegan cheese
  • 2 pieces age, sliced in half
  • Fresh basil, herbs (optional)

• Directions/Method
  1. If using pre-packaged age pouches from the store, refresh them and get rid of added oil by washing them in boiling water before use. Press them with a towel to get as much liquid out as possible, but a little is still okay.
  2. Preheat your oven grill to a medium-high setting.
  3. To make the sauce heat the oil in a pan over medium heat and fry the garlic, chili, and coriander for 30 seconds to one minute. Don’t let the garlic brown.
  4. Add the tomatoes and turmeric, plus salt to taste and a pinch of sugar. Mix completely and leave to simmer for 2-3 minutes before removing from the heat.
  5. Cut the age packets in half and open up the pouches gently. Put 1-2 teaspoons of sauce in each, followed by a slice or 12 of vegan cheese. Add some fresh herbs too, if you’d like. My preference is basil.
  6. Place under the grill for a few minutes before flipping and grilling on the opposite side. The age should be slightly crispy and browned, but so long as it’s hot it’ll taste good anyway!

“Cheesy” Peas with Lemon

• Ingredients
  • 2-3 tbsp fresh lemon juice
  • 1/4 cup grated cheddar style vegan cheese
  • 2 cups frozen minted peas
  • Directions/Method
    1. Boil the peas until cooked and drain. Mix with lemon juice and cheese. Serve hot with, well, pretty much anything.