Vegan Store Cupboard Challenge

Caramelized Onion Tart


3tbs olive oil
2 onions – sliced
2 leeks cut diagonally into thin slices
1 red onion cut into thin wedges
5fl oz white wine
3tbs white wine vinegar
1tbs lemon juice
13oz puff pastry


Heat oil in pan, add onions (both types) and leeks and stir until coated with the oil. Cover and cook very gently for 1 hour. Season with salt & pepper. Increase heat, add wine, vinegar and lemon juice. Stir until wine has almost disappeared. Remove from heat.


Heat oven to 190/gas 5.Roll pastry and cut out four 4in circles. !!!!! bases all over with a fork. When onions have been cooking for 40mins put a baking tray in oven for 1 in to heat. Place circles of pastry on the baking tray and bake for 10-15mins until golden & puffy. Turn the circles over, spoon some onion mixture onto each one and bake for further 5 mins


Autumn Veg Stew


2tbs olive oil
1 med onion finely chopped
1 turnip peeled & diced
1 large carrot cut halved lengthways and cut into ½ in half moons
1 large parsnip peeled, halved lengthways and cut into ¼ in half moons
1 large sweet potato peeled & diced
2 cups winter squash peeled & diced
½ cup dry white wine
2 cups veg stock
1tsp chopped fresh thyme leaves or ½ tsp dried
1 tsp salt
¼ tsp ground black pepper
2 cups dark leafy greens
1 ½ cups or 1 tin cooked kidney beans
2tbs chopped fresh parsley


Heat oil in large saucepan over med heat. Add onion, turnip, carrot, parsnip,sweet potato & squash. Cover and cook, stirring occasionally until slightly softened – about 10mins. Stir in the wine, stock, thyme, salt & pepper and bring to the boil. Reduce heat to low and simmer until the veg is softened and the liquid reduced – about 30 mins. Stir in the greens and kidney beans. Simmer for about 10 mins, sprinkle with parsley & serve.


Roasted Squash Risotto


1 med squash (eg. acorn, butternut) halved and deseeded
8 vegan sausage patties cooked
2tbs olive oil
3 garlic cloves finely chopped
½ onion diced
½ tsp curry powder
¼ tsp nutmeg
1 ½ cups arborio rice
½ cup dry sherry
3 cups veg broth + half cup water heated
½ cup chopped pecans
2tbs soya cream
1tbs parsley chopped


Preheat oven to 200. Roast squash cut sides down on well oiled baking sheet. Bake for approx 30mins until fork tender. Remove from oven, cool for a few minutes, scoop out the squash and set aside. Heat oil over medium heat and cook onion & garlic for about 3 mins. Add curry, spices and rice, stir until coated. Stir & cook for 5 mins. Add sherry and 1 cup of broth and bring to boil. Reduce heat and simmer uncovered for approx 7-8mins. When most of liquid absorbed, add remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next. When final cup is nearly absorbed add roasted squash & pecans and stir well. Break the sausages into bite sized pieces and throw in. Stir until rice is cream, add soya cream, black pepper and parsley. Serve.




Polenta Stuffed Red Peppers


4 cups water
1 ½ tsps salt
1tbs corn oil
1 ½ cups cornmeal
4 large red peppers
1/3 cup rehydrated sun dried tomatoes
3 tbs olive oil
½ cup finely diced onion
1 garlic clove finely diced
1 tbs finely chopped parsley
1tsp finely chopped basil


In large saucepan, combine water, salt & corn oil. Bring to boil over high heat. Reduce heat to medium and gradually whisk in cornmeal, stirring constantly to avoid lumps. Cook, stirring until the polenta begins to pull away from side of the pan – about 20 mins. Remove from heat and set aside.
Preheat oven to 175. Slice tops off peppers and remove seeds & ribs. Plunge peppers into boiling water and cook for approx 3 mins. Remove from water and set aside, cut side down, to drain.


Drain sun dried tomatoes and chop. Heat oil in large pan, add onion and cook until softened – about 5 mins. Add garlic and cook, stirring for about 30secs. In a large bowl, combine polenta, onion mixture, tomatoes, parsley, basil and salt & pepper. Mix well, fill pepper with mix and place upright in baking dish. Add few tablespoons water to baking dish, cover and bake for approx 30 mins.


Corn Coconut & Lime Soup


1 tin sweetcorn
2tbs veg oil
1.5 litres veg stock
1in piece root ginger, peeled & grated
2 shallots, sliced
1 chilli, seeded & finely chopped
3 kaffir lime leaves
4floz coconut milk
large handful basil leaves


Heat oil in large saucepan, add ginger, shallots & chilli. Fry gently for 5 mins. Add kaffir lime leaves, veg stock & coconut milk. Bring to boil, then reduce heat immediately and simmer for 5 mins. Add corn and simmer for further 5 mins. Tear basil leaves and put into soup bowls, add soup and serve.


Millet & Veg Savoury


½ lb millet
30 fl oz water
4 small or 2 large leeks chopped
4 sticks celery chopped
2 carrots grated
2oz vegan marg
¾lb tofu
2tbs tahini
1 ½ tbs miso
juice of 1 small lemon
2 tsp soy sauce
4 tbs soya yoghurt
6 tbs water


Wash millet, cover with water. Bring to boil, lower heat, cover and simmer for approx 30 mins. Meanwhile, melt marg in pan and saute leeks, celery & carrots for approx 10 mins stirring frequently. Put tofu, tahini, miso, lemon juice, soy sauce, yoghurt and water into liquidizer and blend thoroughly. Mix veg into the millet. Pour about ¾ tofu mix in and mix thoroughly. Pour this mix into an oiled casserole dish and pour remainder of tofu mix over the top. Bake at 190/gas 5 for 20-30 mins until top is browned.


Chick Pea & Green Bean Tagine


1 ½ cups mixed dried fruit
1tbs olive oil
1 large onion chopped
2 garlic cloves finely chopped
½ tsp ground cinnamon
¼ tsp turmeric
1/8 tsp ground allspice
8 oz green beans cut into 1 in pieces
1 tin diced tomatoes
1 ½ cups veg stock
1 tsp brown sugar
1 tin chick peas drained (or dried & cooked equivalent)
¼ cup slivered blanched almonds
2 tbs minced fresh parsley
1tsp grated lemon zest


Place dried fruit in bow. Cover with boiling water and soak for 20 mins. Drain, coarsely chop and set aside. Heat oil in large pan over med heat. Add onion, cover and cook for about 5 mins until softened. Stir in garlic, cinnamon,turmeric and allspice, stirring, for 30 seconds. Add green beans, tomatoes, stock, sugar and salt & pepper to taste. Reduce heat to low and simmer for about 20 mins until beans are tender. Add the reserved fruit and chickpeas and cook for 5-10mins. Stir in almonds, parsley and lemon zest. Serve.

Enjoy :wave: