A lighter healthier take on traditional Pesto, this Pistou pairs perfectly with whole-wheat spaghetti and garlic fried greens and mushrooms. Just replace the parmesan with vegan parmesan for a fully vegan alternative. You can also use as a sandwich spread or a dip for crudités.
You can’t go wrong with Daal, perfect as a side or served with chapatti’s, its a one bowl wonder. Don’t let the different types of lentils overwhelm you. This simple Tarka Daal recipe is a good place to start if you’re new to lentils. This particular recipe calls for garam masala, I’m not a big fan of it but if you can get a good quality one it does make a difference depending on how strong you want the flavour. You don’t want to rush the onion stage, the most important part of Indian cooking is getting the base right. Undercooked onions are a big no no, as are uncooked spices.
6. Miso Aubergines
Aubergines are a fan favourite for vegans, their meaty like texture means they’re great for adding substance to a meal. These miso aubergines has the addition of honey to add a sweet flavour to the otherwise salty sauce. Serve with stir fried greens and sticky jasmine rice for a dinner party worthy meal.
A moussaka from scratch can seem daunting but this vegan recipe, although with many stages, is not complicated. And what you’re left with is a wonderfully fragrant dish.
8. Shepherd’s Pie
A classic meal, shepherd’s pie is a favourite with everyone. Add some Henderson’s relish to give this recipe a little more depth of flavour, and sprinkle nutritional yeast on the top to give a cheesy crust. Serve with simple steamed broccoli and red wine.