Recipes tagged with: vegan

Brazil Nut Roast

Brazil Nut Roast

One of the mainstay, classic recipe's of the early vegetarian movement. This was one of the most popular main courses that I used to make in the 80's when I owned and ran a vegetarian restaurant. It is also a delicious way for vegans to ensure that they add plenty of protein to their diet. You can adapt this recipe for any type of nut that you fancy and also try changing the vegetables and herbs that you use. Grating the vegetables keeps it light and prevents it being the chaffy, dry creation so mocked in the past. If you are not bothered about the recipe being vegan, use butter instead of the oil. Add a beaten egg too, it will be even lighter.

  • Time: 15 minutes to prepare. 40 minutes cooking time.
  • Complexity: easy

Date Slices

Date Slices

This recipe really stands the test of time and I have been making it since the late 1970's! It is oat based and has no added sugar in the date filling. Made with a dairy free fat such as Vitalite then it is also dairy free. What with all the current rage of clean eating, vegan and sugar free cakes, breakfast bars and superfoods then I suggest that you just give this old fashioned recipe a try. Apples, apricots and prunes all work well in the filling. Just substitute half and half or all.

  • Time: 60 minutes
  • Complexity: easy

Pakora

Pakora

Delicious and very easy to make Indian snacks which are vegetarian/vegan and gluten free. Use thinly sliced potatoes in place of some of the spinach and onion for a change.

  • Time: 30 minutes
  • Complexity: easy

Toasted Pearl Barley with Lemon and Herbs

Toasted Pearl Barley with Lemon and Herbs

Pearl barley makes a nice change from rice. It is a little more chewy, has a delicate nutty flavour and is filling. It soaks up the bold flavours of a rich meat or vegetable stew or holds its own in a summery salad. So serve this recipe as you prefer, hot or cold works equally well.

  • Time: 40 minutes
  • Complexity: easy