This is a great recipe – it’s got a dense texture and plenty of flavour. We include two ideas for stuffing but you could easily make your own version, eg quinoa cooked with sundried tomatoes and garlic, barley with miso with carrots – or even a bought stuffing mix such as Paxo Sage & Onion! Don’t worry if you have stuffing left over – roll it into balls and cook in the oven or fry up. Or freeze for another time.
This lovely dish was made for me by a dear friend who adapted it from a Madhur Jaffrey recipe. It was so good that I couldn't wait to try it when I got home! My old mucker, Joanne Love, is not only a passionate vegan, an excellent cook but also a dedicated friend to animals, including Pepi’s Refuge
Chava is a professional food writer and photographer www.flavourphotos.com and first started to create mouth-watering vegan recipes and photographs for Viva! in 2006. She lives in the Cotswolds with her partner and two young boys, Sam and Alex.
Head Chef Richard Buckley at Acorn Vegetarian Kitchen in Bath says: ‘In the restaurant we serve these little smoky devils with gently poached fennel and roast butternut squash but they are great in place of falafels or served with a big fresh salad and some of your favourite bread. We also tend to batter them and fry them but deep frying can be a faff at home. Feel free to try this though if you’ve got the equipment.’
These are lovely, and a great alternative to the shop-bought variety.
- They can be made the day before and refrigerated to save time
- They freeze well so it's worth making a couple of batches.
- They are baked so lower in fat than shop-bought versions.
- There is a gluten and soya-free option if so desired
Recipe and photo courtesy of Flavorphotos
Ash - Viva!'s talented database and fundraising person - is also a bit of a whizz in the kitchen! Being a keen athlete, he is always thinking about food too...
He's very particular about rice and swears on his auntie's recipe for the perfect method! The secret is to steam-cook it in a pan with a well-fitting lid.
White basmati - 11-20 minutes
Brown longraing rice or brown basmati - 25-35 minutes
Ash is Viva!'s data and fundraising expert as well as being a bit of an athlete. He is also an enthusiastic cook who is very particular about rice and swears his auntie taught him the perfect method for cooking it!
This recipe uses white Basmati - but for a healthier wholegrain feel, use brown long grain or brown Basmati.
White rice takes 11-20 minutes - check it is tender enough then remove from heat if ready.
Brown rice takes 20-30 minutes
Simple and lovely. Like all the best recipes, it's nicest when the tomatoes are in season, rather than imported. Go for the best you can find - this is where a good local greengrocer comes up trumps.Also, try for organic if you can stretch to it; tomatoes are one of the most heavily sprayed crops.
PIcture courtesy of the Vegan Version
A nice variant on the vegan veggie classic - from Waitrose. This would be a quick, tasty supper before or after the Christmas madness!
For a slightly more indulgent but still healthy version, use our vegan sour creme recipe instead of the yogurt. You teetotallers could also replace the cider with apple juice, if you prefer.
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What originally started life as the VVF’s subscription-based vegetarian recipe club, has become a bound, colourful introduction to vegetarian & vegan nutrition, with an emphasis on getting your essential vits through veggies.
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