Recipe Search: Wine & Dine
Aromatic and with a rich taste, this is a delicious winter recipe! It can also be made with brown basmati rice - just add a little less liquid and don't cook quite so long. Good with a sprinkling of nutritional yeast flakes (Marigold Engevita, sold in health stores). NB. If fresh herbs are not easily available, try combinations of dried. Tarragon goes well with mushroom, for example, so does thyme. Just remember to use half the quantity of dried herbs as they are more intense in flavour than fresh herbs.
This is a truly sumptuous dish yet it isn't difficult. It can all be done while the squash bakes in the oven.
If you don't have cooked wholegrains, they can be made - as with the sauce and salad - while the squash is baking.
The picture here shows the recipe made with quinoa. Try experimenting - a fried smoked tofu cubes or a few handfuls of cooked aduki beans would work well in the recipe, as would chopped nuts such as hazel or brazil - but the world's your falafel!
New and improved recipe which has been dished up to TV food critics on ITV's Britain's Best Dish and they loved it! Serve with Rose's gravy or our Red Wine and Porcini Mushroom Gravy. If you haven't time to make the sausages, use ready-made vegan sausies such as Fry's, Linda McCartney, Redwood or Vegetarian Choice - or even good old Sosmix.
Millet is a nutty and nutritious wholegrain that deserves to be eaten more widely - this creamy bake is a good introduction. It's not difficult to make, but there are a few stages to get ready before you assemble the bake. However,a lot of the preparation can be done while the millet is cooking.
Photo courtesy of http://flavourphotos.com/
A wonderful alternative to traditional paella!
Don't be put off by the length of the recipe - it is made in two stages: a simple rice pilaf then the paella ingredients are added to that. So the paella can be prepared and measured while the pilaf is cooking, or else you can cook the pilaf rice in advance... The secret is to get all ingredients and equipment out that you need before starting - then go for it!
Photograph courtesy of http://flavourphotos.com/
Give us your email address and we'll deliver delicious animal free recipes straight to your inbox each week.
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.
Can't find what you're looking for? Ask Jane, our vegan guru!
Do you have a wonderful vegetarian recipe idea?
Got a veggie cookery quandary or vegan dietary dilemma that's not answered here?
Want to know more about vegan nutrition?
Want to find out more about going veggie?
Jane@vegetarian.org.uk or call 0117 9705190.