Vegan mushroom rolls

Ingredients

1 onion
2 stalks of celery
olive oil
500 g chestnut mushrooms
2 cloves of garlic
1 tablespoon Dijon mustard
100 ml white wine
sea salt
freshly ground black pepper
80 g fresh white breadcrumbs
bunch of fresh flat-leaf parsley
2 sprigs of fresh thyme
2 sheets of ready-rolled puff pastry, (640g) (we used Jus Rol)
almond milk
2 teaspoons sesame seeds
METHOD
Preheat the oven to 200C/400F/gas 6. Line a large baking tray with
greaseproof paper.
Peel and finely chop the onion, then trim and finely chop the celery.
Heat 1 tablespoon of olive oil in a large frying pan over a mediumhigh heat, then add the chopped veg. Cook for 10 to 15 minutes, or
until golden. Meanwhile, finely chop the mushrooms.
Peel and crush in the garlic, then add the chopped mushrooms. Cook
for a further 5 minutes, or until the mushrooms start to soften. Add
the mustard and wine, season with salt and pepper, then reduce the
heat to low. Cook for 5 to 10 minutes, or until all the liquid has
boiled and bubbled away. Set aside to cool.
Add the cooled mushroom mixture and breadcrumbs to a large bowl.
Pick, finely chop and add the parsley leaves, then pick in the thyme
leaves. Stir well to combine, then season to taste.
Cut the sheets of puff pastry in half lengthways so you have four
equal-sized pieces. Spoon a quarter of the mushroom mixture along the
middle of one length of pastry, moulding it into a long sausage shape
with the back of a spoon.
Brush the almond milk along the pastry edges, then carefully fold one
of the long sides of the pastry up over the filling. Press the edges
to seal, then crimp with a fork. Repeat with the remaining
ingredients until you have four long rolls, then cut each length into
four pieces.
Place the rolls on the prepared baking tray, brush with the almond
milk and sprinkle over the sesame seeds. Pop on the bottom shelf of
the hot oven for 25 to 30 minutes, or until golden, then serve.

Vegan nut roast

50 g pine nuts, plus extra for decorating

50 g linseed
50 g sunflower seeds
100 g unsweetened chestnut pure
50 g gluten-free vegetarian suet
1 tbsp maple syrup
gluten-flour for dusting
For the spinach topping:
2 tbsp rapeseed oil
300 g chestnut mushrooms, sliced
260 g baby leaf spinach, or frozen chopped spinach
1 tsp cracked black pepper
1 ripe avocado
100 g silken tofu
1 pinch of ground nutmeg
1 squeeze of lemon juice
1/4 sweet potato
Olive oil
1.Preheat the oven to 180C/gas 4. Spread out the nuts and seeds on a
baking tray and toast in the oven for 56 minutes. Transfer to a food
processor, along with the chestnut pure, suet and maple syrup, and
blitz until it comes together into a ball. It will be sticky to begin
with, so stop and scrape the sides as you go.
2. Place a large sheet of baking parchment on a work surface and sit
the dough on it. Then, with lots of gluten-free flour on your hands
and rolling pin, roll out the dough as thinly as possible (less than
5mm).
3. If you're making individual tartlets, oil and flour four 10cm
loose-bottomed tart tins, then cut the pastry to size. For 1 large
tart, roll out the dough and cut to the size of a large, shallow
baking tin, and transfer to the tin using a fish slice. Prick the
pastry all over with a fork, cover with baking parchment, fill with
baking beans or rice and bake blind for 1215 minutes. Leave to cool
in the tray, and keep the oven on.
4. Meanwhile, make the topping. Heat 1 tbsp rapeseed oil in a pan
over a medium heat, then saut the mushrooms for 68 minutes, until
golden. Remove and set aside.
5. In the same pan, heat the rest of the oil and wilt the spinach (or
heat through if frozen) along with the pepper. Blitz the spinach,
avocado flesh, tofu, nutmeg and lemon juice in a food processor until
smooth.
6. Thinly slice the sweet potato using a vegetable peeler or

mandolin, creating a pile of peelings. Heat a drizzle of olive oil in

a small pan, then fry the peelings over a high heat, turning
occasionally, for 45 minutes, until just turning crisp.
7. Assemble the tart by spreading the spinach mixture over the baked
and cooled tart base. Lay the mushrooms on top, and decorate with the
sweet potato slivers and a scattering of toasted pine nuts. Eat
heated or at room temperature, with potatoes and vegetables.

Vegan gravy
Ingredients

2 onions
2 carrots
2 sticks of celery
olive oil
2 fresh bay leaves
1 large sprig of fresh thyme
1 tablespoon soft brown sugar
2 tablespoons plain flour
1 teaspoon Marmite
1 tablespoon tomato pure
2 tablespoons red wine vinegar
1 litre vegetable stock, preferably organic
Method
Peel the onions, then roughly chop along with the carrots and celery.
Add to a large pan over a medium heat with a splash of olive oil and
the herbs. Fry for around 15 minutes, or until turning golden.
Add the sugar and continue to cook for a further 5 minutes, or until
sticky and caramelised. Stir in the flour, then add the Marmite,
tomato pure and vinegar. Pour in the stock, then bring to the boil.
Reduce to a simmer for around 10 minutes, or until thickened and
reduced. Pass it through a sieve into another large pan, using a
spoon to squeeze out all those lovely flavours. Serve with vegan nut
roast.

Whole roasted cauliflower

4 cloves of garlic
1 teaspoon smoked paprika
a small bunch of fresh thyme
olive oil
sea salt
freshly ground black pepper

zest and juice of 1 lemon

1 large cauliflower, with outer leaves left on
4 tablespoons dry sherry
1 x 400 g tin of plum tomatoes
40 g flaked almonds
a bunch of fresh flat-leaf parsley
extra virgin olive oil

Method
Preheat the oven to 180C/350F/gas 4.
Peel the garlic, then add to a pestle and mortar with the paprika and
half the thyme leaves. Bash well to a rough paste, then muddle in 2
tablespoons of olive oil and season. Zest the lemon into a separate
bowl and set aside.
Trim the outer cauliflower leaves. Trim away and discard the stalk so
the cauliflower can sit flat, then cut a cross into the base. Rub all
over with the paprika paste, then place in a medium casserole pan.
Drizzle over the sherry and squeeze the lemon juice on top, then pop
in the hot oven for around 50 minutes, or until just tender and
golden.
Take the pan out of the oven, then pour in the plum tomatoes, tearing
or slicing them up into chunks. Sprinkle over the lemon zest and pick
over the remaining thyme leaves. Return the pan to the oven for a
further 10 minutes, or until the cauliflower is golden.
Meanwhile, place a medium frying pan over a medium-low heat. Add the
almonds and toast gently for 2 to 3 minutes, or until golden, then
leave to cool. Once ready, take the pan out of the oven. Scrunch over
the toasted almonds, then pick, roughly chop and scatter the parsley
leaves on top. Drizzle with extra virgin olive oil, then carve up and
serve with pilaff rice and steamed greens, or as part of a big
spread.

Vegan chocolate brownies

Ingredients

5 tablespoons sunflower oil, plus extra for greasing

200 g dairy-free dark chocolate
170 g self-raising flour
3 heaped teaspoons cocoa powder
180 g golden caster sugar
sea salt
1 vanilla pod
230 ml unsweetened soya milk

200 g pecan nuts

Method
Preheat the oven to 180C/350F/gas 4. Grease a square baking tin
(roughly 20cm) with a little oil, then line with greaseproof paper.
Place a heatproof bowl over a pan of simmering water, making sure the
base doesn't touch the water. Break 150g of chocolate into the bowl
and allow it to melt, then set aside to cool slightly.
Meanwhile, sieve the flour and cocoa powder into a large bowl, then
stir in the sugar and a pinch of salt. Halve the vanilla pod
lengthways, scrape out the seeds, then add them to the bowl. Stir in
the oil, soya milk and melted chocolate until combined.
Roughly chop and stir in the remaining chocolate and most of the
pecans, reserving a few for the top. Pour the mixture into the
prepared tin, spreading it out evenly. Sprinkle over the remaining
pecans, then place into the hot oven for 20 to 25 minutes, or until
cooked on the outside, but still gooey in the middle.
Leave to cool for around 5 minutes, turn out onto a wire cooling
rack, then serve warm with a scoop of vanilla ice cream, if you're
feeling extra indulgent.

Dairy-free vanilla ice cream

2 vanilla pods
1 teaspoon vanilla-bean paste
1 x 400 g tin of light coconut milk
300 ml unsweetened soya milk
165 g agave syrup
Method
Halve the vanilla pods lengthways, scrape out the seeds, then add to
a large bowl, discarding the pods. Add the remaining ingredients and
stir well to combine.
Transfer the mixture to an ice cream maker, then churn for 40
minutes, or until smooth, occasionally scraping down the sides with a
spatula. Give it a final stir, then transfer the mixture to a large
freezer-proof container. Pop in the freezer for around 2 hours, or
until set, then serve.
If you don't have an ice cream maker, place the mixture into a large
freezer-proof container and pop it in the freezer. Allow to set for 3
to 4 hours, giving it a good whisk every 30 minutes or so.