Hello and welcome back
Here are some hearty, healthy vegan dishes
creamy pea soup, mushroom and leek pie, balsamic roasted new potatoes with asparagus, and lemon possets with shortbread.
The soup is simple but flavourful and perfect for a light starter. The pie is filling and features vegetables encased in a crispy, golden pie crust. Salty potatoes paired with the subtle sweetness from the asparagus and balsamic vinegar constitute a great side dish. And finally, the ultra creamy lemon puddings come with sweet, crumbly shortbread cookies - perfect for dipping.
creamy pea soup
A simple but flavourful soup that can be ready in minutes! Perfect for a light starter.
Serves: 4
Cook time: 8 minutes
Total time: 10 minutes
creamy pea soup A simple but flavourful soup that can be ready in minutes!
Perfect for a light starter.
Serves: 4 Cook time: 8 minutes Total time: 10 minutes
ingredients • 1 tbsp olive oil • 1 medium white onion, diced • 2 cloves garlic, minced • 1 stick of celery, roughly chopped • 1 leek, roughly chopped • 450 g frozen peas • 700 ml vegetable stock • 50 g raw cashews • (Optional) 1 tbsp balsamic vinegar • Salt and pepper to taste • Dairy-free cream or soy yoghurt,
to serve instructions
1. Heat the olive oil in a medium saucepan and saute the onions and garlic, until softened. Add the chopped leek and celery and cook for a further couple of minutes.
2. Stir in the peas and cashews, then add the stock and balsamic vinegar. Season with salt and pepper and simmer for 5 minutes.
3. Transfer to a blender and mix until smooth.
4. Ladle the soup into four serving bowls and top with a swirl of dairy-free cream or soy yoghurt.
creamy pea soup
A simple but flavourful soup that can be ready in minutes! Perfect for a light starter.
Serves: 4
Cook time: 8 minutes
Total time: 10 minutes
creamy pea soup
A simple but flavourful soup that can be ready in minutes! Perfect for a light starter.
Serves: 4
Cook time: 8 minutes
Total time: 10 minutes
Balsamic roasted new potatoes with asparagus A flavourful side dish featuring seasonal asparagus and new potatoes. Salty potatoes paired with the subtle sweetness from the asparagus and balsamic vinegar make this utterly moreish!
Serves: 4
Cook time: 40 minutes Total time: 45 minutes
•
Salt and pepper to taste
•
Dairy-free cream or soy yoghurt, to serve
instructions
1.
Heat the olive oil in a medium saucepan and saute the onions and garlic, until
softened. Add the chopped leek and celery and cook for a further couple of minutes.
2.
Stir in the peas and cashews, then add the stock and balsamic vinegar. Season with salt
and pepper and simmer for 5 minutes.
3.
Transfer to a blender and mix until smooth.
4.
Ladle the soup into four serving bowls and top with a swirl of dairy-free cream or soy
yoghurt
ingredients · 1 kg new potatoes (such as Jersey Royal or another small waxy variety) cut into quarters · 250 g asparagus tips, cut in half · 2 tbsp garlic-infused olive oil · 4 tbsp balsamic vinegar · A generous pinch of salt and pepper instructions 1. Preheat oven to 200C.
2. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 30 minutes.
3. After 30 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 10 minutes.
4. Season with extra balsamic vinegar, salt and pepper.
5. Serve and enjoy!
mushroom & leek pie Creamy mushrooms and leeks encased in a crispy, golden pie crust.
Delicious, filling and a great choice to serve to both vegans and meat-eaters!
Serves: 4 Cook time: 35 minutes Total time: 45 minutes
ingredients · 1 tbsp olive oil · 2 medium leeks, trimmed and sliced into discs · 3 cloves garlic, minced · 500 g button mushrooms · 1 tsp dried mixed herbs · A pinch of salt and pepper For the sauce: · 1 tbsp dairy-free butter · 2 tbsp plain flour · 350 ml dairy-free milk · 1/8 tsp ground nutmeg · A pinch of salt and pepper ·
1 roll vegan puff pastry (or gluten-free, if needed) · 4 tbsp dairy-free milk, for glazing instructions 1. Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften.
2. Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes.
3. Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper.
4. Combine the cooked leeks and mushrooms with the sauce and leave to cool completely.
5. Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C.
6. Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.
7. Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Finally, dip a pastry brush in a little dairy-free milk and brush the top of the pie, to help it brown.
8. Cook for 25 minutes until golden brown. Serve straight away.
Lemon PossetS with shortbread Ultra creamy lemon puddings with sweet, crumbly shortbread cookies - perfect for dipping!
Serves: 4 Cook time: 0 minutes Total time: 15 minutes
ingredients For the lemon possets:
· 600 g silken tofu · Zest and juice of 2 lemons · 120 ml agave nectar · 4 tbsp coconut oil, melted · 1 tsp vanilla extract · A few fresh raspberries, to serve · 1 tbsp icing sugar, to serve
For the shortbread biscuits:
· 200 g dairy-free butter · 125 g icing sugar · 310 g plain flour · 1 tbsp corn flour mixed with 2 tbsp cold water · 2 tsp extract · 1 tbsp dairy-free milk, if needed instructions
For the lemon possets:
1. Blend all the ingredients, except the raspberries and icing sugar, together in a food processor until smooth.
2. Divide the mixture equally between 4 glasses and chill for at least an hour or overnight.
3. To serve, top with fresh raspberries, a sprinkling of icing sugar and 2 shortbread biscuits (see recipe below).
For the shortbread biscuits:
1. Preheat the oven to 180C and line two baking trays with baking paper.
2. Mix the dairy-free butter and icing sugar together in a large bowl. Add the rest of the ingredients, except the dairy-free milk.
3. If the mixture is too stiff, add the dairy-free milk to help thin it out until you have a soft but firm mixture.
4. Transfer to a piping bag with a large star nozzle. Pipe the mixture into small circular spirals. Starting from the outside, working your way in. Try and keep them all the same size!
5. Bake for approx 12-15 minutes until lightly golden. Leave to cool completely.
Credit: Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018
This blog was brought to you in association with
The Vegan Society
and
The Early Bird Eater
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