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Category: Vegan recipes

  • Vegan blue mash made with purple potatoes

    Vegan blue mash made with purple potatoes

    A plant-based recipe for vegan blue mash made with purple potatoes, with ingredients and step-by-step instructions.

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    Vegan blue mash made with purple potatoes

    Estimated time: 40 minutes · Yield: 4 servings

    Allergens: No major allergens in the basic ingredients; plant drinks, if added, may contain soy or nuts. Check package labels and cross-contact risks.

    Ingredients

    • 1 kg purple-fleshed potatoes, washed and peeled
    • 3 tbsp olive oil
    • ½–¾ cup hot potato cooking water
    • ½ tsp salt, or to taste
    • Black pepper to taste

    Method

    1. Cut potatoes into even cubes, place in a pot and cover with cold water. Add a little salt.
    2. Bring to a gentle boil and cook for 20–25 minutes until easily pierced with a fork.
    3. Reserve a cup of cooking water and drain. Return potatoes to the pot over low heat for 1 minute to evaporate excess water.
    4. Mash by hand, gradually adding oil and cooking water to the desired texture. Avoid a blender, which can make potatoes gluey.
    5. Taste, adjust seasoning and serve hot.

    Cooking tip

    The natural blue-purple colour depends on the potato variety. If unavailable, use ordinary potatoes in the same quantities; no food colouring is needed.

    Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is an AI-generated illustration, not a photograph of a kitchen-tested dish.

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  • Quinoa and roasted vegetable salad

    Quinoa and roasted vegetable salad

    A plant-based recipe for quinoa and roasted vegetable salad, with ingredients and step-by-step instructions.

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    Quinoa and roasted vegetable salad

    Estimated time: 40 minutes · Yield: 4 servings

    Allergens: No major allergens in the basic ingredients; check labels as needed. Check package labels and cross-contact risks.

    Ingredients

    • 1 cup quinoa, rinsed
    • 2 cups water
    • 1 red pepper, diced
    • 1 yellow pepper, diced
    • 1 courgette (zucchini), diced
    • 1 red onion, sliced
    • 2 tbsp olive oil
    • 1 tsp paprika
    • ½ tsp cumin
    • 2 tbsp lemon juice
    • Salt and black pepper

    Method

    1. Heat the oven to 200°C and line a tray with oven-safe baking paper, never ordinary plastic.
    2. Toss vegetables with oil, paprika and cumin. Roast for 25–30 minutes, turning halfway.
    3. Meanwhile, bring quinoa and water to a boil, cover and simmer over low heat for 15–18 minutes until water is absorbed.
    4. Turn off the heat, leave covered for 5 minutes and fluff with a fork.
    5. Mix with vegetables, add lemon, salt and pepper and serve warm or chilled.

    Cooking tip

    Avoid crowding the tray so the vegetables brown.

    Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is illustrative.

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  • Savoury cashew quiche with mushrooms and onion

    Savoury cashew quiche with mushrooms and onion

    A plant-based recipe for savoury cashew quiche with mushrooms and onion, with ingredients and step-by-step instructions.

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    Savoury cashew quiche with mushrooms and onion

    Estimated time: 75 minutes plus cashew soaking · Yield: One 24 cm tin, about 6 servings

    Allergens: Cashews and gluten; soy if using soy drink. Check package labels and cross-contact risks.

    Ingredients

    • Pastry: 1½ cups plain flour, about 210 g
    • ⅓ cup olive oil
    • ⅓ cup cold water
    • ¼ tsp salt
    • Filling: 200 g raw cashews, soaked and drained
    • ¾ cup water or unsweetened plant drink
    • 2 tbsp cornflour (cornstarch)
    • 2 tbsp lemon juice
    • 1 tbsp nutritional yeast, optional
    • 1 onion, sliced
    • 250 g mushrooms, sliced
    • 1 tbsp olive oil
    • ½ tsp salt and pepper to taste

    Method

    1. Soak cashews in water overnight in the refrigerator, or in hot water for about 1 hour. Drain.
    2. Heat the oven to 180°C. Mix pastry ingredients just until combined and press into the base and sides of a 24 cm tin.
    3. Prick with a fork and bake for 12 minutes.
    4. Fry onion in 1 tbsp oil for 5 minutes. Add mushrooms and cook for 8–10 minutes until liquid evaporates.
    5. Blend cashews, water, cornflour, lemon, nutritional yeast and seasonings until smooth.
    6. Mix vegetables with cream, pour into the crust and bake for 30–35 minutes until the edges are set and the centre is nearly set.
    7. Cool for at least 20 minutes before slicing; the filling firms as it cools.

    Cooking tip

    Use water or unsweetened plant drink, not apple juice: this filling is savoury.

    Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is illustrative.

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  • Lemon spaghetti with asparagus and peas

    Lemon spaghetti with asparagus and peas

    A plant-based recipe for lemon spaghetti with asparagus and peas, with ingredients and step-by-step instructions.

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    Lemon spaghetti with asparagus and peas

    Estimated time: 25 minutes · Yield: 2 servings

    Allergens: Gluten in regular pasta. Check package labels and cross-contact risks.

    Ingredients

    • 150 g spaghetti
    • 160 g asparagus, tough ends removed, cut into pieces
    • 160 g frozen peas
    • 2 small leeks, about 220 g, washed and thinly sliced
    • 2 tbsp olive oil
    • 1 garlic clove, chopped
    • ½ chilli, chopped, optional
    • Zest of ½ lemon and 1–2 tbsp lemon juice
    • Salt and black pepper

    Method

    1. Cook pasta in salted water according to the package. Add asparagus and peas for the final 3 minutes.
    2. Meanwhile, heat oil and soften leeks and chilli for 6–8 minutes. Add garlic for 30 seconds.
    3. Reserve ½ cup pasta water and drain.
    4. Toss pasta and vegetables in the pan with lemon zest, a little juice and some cooking water.
    5. Taste, add more lemon if needed and serve.

    Cooking tip

    Lemon acidity varies: start with 1 tbsp juice and add more to taste.

    Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is illustrative.

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  • Crispy vegan seitan schnitzel

    A plant-based recipe for crispy vegan seitan schnitzel, with ingredients and step-by-step instructions.

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    Crispy vegan seitan schnitzel

    Estimated time: 30 minutes · Yield: 4 servings

    Allergens: Gluten; soy and mustard depending on sauces and breadcrumbs. Check package labels and cross-contact risks.

    Ingredients

    • 500 g ready-to-eat seitan, thinly sliced
    • ½ cup wheat flour
    • ½–⅔ cup water
    • 1 tbsp mustard
    • 1 tsp paprika
    • ¼ tsp salt
    • 1 cup vegan breadcrumbs
    • Oil for shallow frying
    • Lemon wedges to serve

    Method

    1. Dry the seitan slices. Follow any heating or cooking instructions on the package.
    2. Mix flour, water, mustard, paprika and salt into a light coating batter.
    3. Dip each slice in batter, then breadcrumbs, pressing to adhere.
    4. Heat a little oil in a pan and fry for 3–4 minutes per side until golden and hot throughout.
    5. Drain on a rack or paper towel and serve with lemon.

    Cooking tip

    This recipe coats prepared seitan; it is not a method for cooking raw gluten dough.

    Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is illustrative.

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  • Vegan mushroom burgers with mung beans and plant mince

    Vegan mushroom burgers with mung beans and plant mince

    A plant-based recipe for vegan mushroom burgers with mung beans and plant mince, with ingredients and step-by-step instructions.

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    Vegan mushroom burgers with mung beans and plant mince

    Estimated time: 45 minutes · Yield: About 8 patties

    Allergens: Plant mince may contain gluten or soy; check the package. Check package labels and cross-contact risks.

    Ingredients

    • 400 g plant-based mince, thawed if required
    • 1½ cups thoroughly cooked, drained mung beans
    • 1 red onion, chopped
    • 5 button mushrooms, chopped
    • ½ red pepper, chopped
    • 2 garlic cloves, crushed
    • ¼ cup chopped mint
    • ½ cup chickpea flour
    • ½ tsp baharat spice mix
    • ½ tsp salt and black pepper
    • 2 tbsp oil for the vegetables, plus more as needed for patties

    Method

    1. Fry onion and pepper in 1 tbsp oil for 5 minutes. Add mushrooms and garlic; cook until liquid evaporates, then cool.
    2. Mash mung beans and mix with mince, vegetables, mint, flour and seasonings.
    3. Rest for 10 minutes. Add 1 tbsp water if dry, or a little chickpea flour if wet.
    4. Shape about 8 flat patties, roughly 1.5 cm thick.
    5. Heat a thin layer of oil over medium heat. Fry for 4–5 minutes per side until hot and cooked in the centre, also following the mince manufacturer’s cooking instructions.

    Cooking tip

    The oil should be hot without smoking. Test one patty first to check it holds together.

    Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is an AI-generated illustration, not a photograph of a kitchen-tested dish.

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  • Vegan filo pie with potatoes and chickpeas

    Vegan filo pie with potatoes and chickpeas

    A plant-based recipe for vegan filo pie with potatoes and chickpeas, with ingredients and step-by-step instructions.

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    Vegan filo pie with potatoes and chickpeas

    Estimated time: 70 minutes · Yield: One 24 cm tin, about 6 servings

    Allergens: Gluten in filo; check the pastry contains no dairy. Check package labels and cross-contact risks.

    Ingredients

    • 6–8 vegan filo sheets, thawed according to the package
    • 600 g potatoes, peeled and cut
    • 1 onion, chopped
    • 1 cup cooked, drained chickpeas
    • 2 tbsp tomato paste
    • ½ tsp cumin
    • ½ tsp turmeric
    • 2 tbsp olive oil for filling, plus 3 tbsp for brushing
    • Salt and black pepper

    Method

    1. Boil potatoes for 15–20 minutes until tender; drain and roughly mash.
    2. Heat the oven to 180°C and grease a 24 cm tin.
    3. Fry onion in 2 tbsp oil for 6–8 minutes. Add tomato paste and seasonings and stir for 1 minute.
    4. Mix with potatoes and chickpeas, taste and cool slightly.
    5. Line the tin with filo, brushing each sheet lightly with oil and leaving overhanging edges. Keep unused sheets covered with a clean towel.
    6. Add filling, fold edges inward, brush with a little oil and bake for 30–35 minutes until golden.
    7. Rest for 10 minutes before cutting.

    Cooking tip

    Let the filling cool slightly to make the filo easier to handle.

    Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is illustrative.

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  • Baked vegan cauliflower bites

    Baked vegan cauliflower bites

    A plant-based recipe for baked vegan cauliflower bites, with ingredients and step-by-step instructions.

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    Baked vegan cauliflower bites

    Estimated time: 40 minutes · Yield: 4 side servings

    Allergens: Gluten in wheat flour. Check package labels and cross-contact risks.

    Ingredients

    • 1 medium cauliflower, in small florets
    • ½ cup wheat flour
    • ½ cup water
    • 1 tbsp olive oil
    • ½ tsp sweet paprika
    • ½ tsp salt
    • ¼ tsp cumin
    • Black pepper to taste

    Method

    1. Heat the oven to 210°C and line a tray with baking paper.
    2. Wash and dry cauliflower; cut into roughly 3 cm florets.
    3. Whisk flour, water, oil and seasonings into a batter that coats lightly.
    4. Dip florets, shake off excess and arrange in a single layer.
    5. Bake for 25–30 minutes, turning halfway, until golden and fork-tender.

    Cooking tip

    Leave space between florets so they brown instead of steaming.

    Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is illustrative.

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  • Pan-seared plant-based steaks with garlic BBQ sauce

    Pan-seared plant-based steaks with garlic BBQ sauce

    A plant-based recipe for pan-seared plant-based steaks with garlic bbq sauce, with ingredients and step-by-step instructions.

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    Pan-seared plant-based steaks with garlic BBQ sauce

    Estimated time: 20 minutes · Yield: 2 servings

    Allergens: Soy, gluten or other allergens depending on the steaks and sauces. Check package labels and cross-contact risks.

    Ingredients

    • 2 plant-based steaks ready to cook, about 250–300 g total
    • 1 tbsp olive oil
    • 2 garlic cloves, chopped
    • 1 tbsp soy sauce
    • 2 tbsp vegan barbecue sauce
    • 2 tbsp water
    • Black pepper to taste

    Method

    1. Read the steaks’ cooking instructions; cooking times depend on the product.
    2. Heat oil in a pan and cook the steaks according to the manufacturer until cooked through and hot in the centre.
    3. Lower the heat, add garlic for 30 seconds, then stir in soy sauce, barbecue sauce and water.
    4. Cook in the sauce for 1–2 minutes, turn gently and serve.

    Cooking tip

    Follow the product’s cooking instructions over the estimated time. Use plant-based steaks; cultivated meat comes from animal cells and is not synonymous with a vegan alternative.

    Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is illustrative.

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  • Vegan apple cake without milk or eggs

    Vegan apple cake without milk or eggs

    A plant-based recipe for vegan apple cake without milk or eggs, with ingredients and step-by-step instructions.

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    Vegan apple cake without milk or eggs

    Estimated time: 65 minutes · Yield: One 22 cm round cake

    Allergens: Gluten; soy or nuts depending on the plant drink. Check package labels and cross-contact risks.

    Ingredients

    • 2 cups plain flour, about 280 g
    • ¾ cup sugar
    • 2 tsp baking powder
    • 1 tsp cinnamon
    • Pinch of salt
    • ½ cup neutral oil
    • ¾ cup unsweetened plant drink
    • ½ cup unsweetened apple purée
    • 1 tsp vanilla extract
    • 2 medium apples, peeled and finely diced

    Method

    1. Heat the oven to 175°C. Grease a 22 cm round tin and line the base with baking paper.
    2. Mix flour, sugar, baking powder, cinnamon and salt.
    3. In another bowl mix oil, plant drink, apple purée and vanilla.
    4. Combine the mixtures just until no dry flour remains, then fold in apples.
    5. Transfer to the tin and bake for 40–50 minutes, until a skewer inserted into the centre comes out without wet batter.
    6. Cool for at least 20 minutes before slicing.

    Cooking tip

    If the top browns before the centre is baked, cover loosely with foil.

    Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is illustrative.

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