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
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.
A classic and tasty British dish, veggie/vegan style. This uses frozen veggie mince, which is available just about everywhere: Linda McCartney; Asda; Sainsbury;Tesco etc - just avoid Quorn which contains egg and dairy.
Good served with greens (eg broccoli; Brussels sprouts; sauteed shredded cabbage; curly kale) and lightly steamed carrots.
This creamy, delicous pie will win over meat-eating family members! Thanks to Fry's for this and check out more superb recipes on the Fry's website.
Men's Extra: 50g plain tofu (38 cals)
A simple, delicious breakfast or supper
Picture courtesy of lovely vegan kblog.lunchboxbunch.com
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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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