Vegan bacon sandwich


Vegan bacon sandwich
Bacon sandwich


  • VBites Cheatin' Rashers 115g
  • Bread, wholemeal
  • Vitalite Dairy Free Spread


  1. Grill 2-3 slices of vegan bacon (40-60g)
  2. Spread two slices of bread (approx 80g) with vegan margarine (approx 10g)
  3. Prepare sandwich and enjoy!

Cauliflower wings


Cauliflower wings
Ribs and coleslaw

From BOSH! by Henry Firth and Ian Theasby is published by HQ, HarperCollins priced at £20


  • 1 large head of cauliflower
  • 150g plain flour
  • 300ml plant-based milk
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 100g panko breadcrumbs
  • 120g dairy-free butter
  • 200g buffalo hot sauce

For the ranch sauce

  • 150g cashew nuts
  • 150ml plant-based milk
  • 1 tbsp lemon juice
  • 2 tsp garlic powder
  • ¾ tsp salt
  • ¼ tsp black pepper
  • Handful fresh parsley
  • 4 chives


  1. Preheat the oven to 180°C. Line 2 baking trays. Put a small saucepan of boiling water on a high heat. You will need a food processor or liquidiser.
  2. Add the cashew nuts to the pan of boiling water and boil for 15 minutes, then strain and run under cold water to cool slightly.
  3. Meanwhile, break the cauliflower into florets and cut the stem into bite-sized pieces.
  4. Put the flour, plant-based milk, garlic powder, onion powder, cumin, paprika, salt and pepper into a bowl and whisk to a batter. Pour the panko breadcrumbs into another bowl and rub them between your thumb and fingers to break into slightly smaller breadcrumbs.
  5. Tip the cauliflower into the batter and toss to coat. Transfer to the bowl of breadcrumbs, a few pieces at a time, and toss gently until well coated. Spread the cauliflower pieces over the lined baking trays and bake for 20 minutes.
  6. Meanwhile, melt the dairy-free butter in the microwave and stir in the hot sauce.
  7. After 20 minutes, remove the tray from the oven, pour over the hot sauce and carefully roll the cauliflower around until the pieces are fully coated. Put the tray back in the oven for 20–25 minutes, until a sharp knife glides into the thickest parts of the cauliflower and the outsides are really golden brown and crispy. Remove from the oven.
  8. While the cauliflower is cooking, put all the ingredients for the ranch sauce except for the herbs into the food processor or liquidiser and whizz for 1–2 minutes until smooth and creamy. Transfer to a serving bowl. Finely chop the parsley and chives and add most of them to the sauce, reserving a little for garnish.
  9. Serve the cauliflower wings while they’re still hot on a serving plate, sprinkled with the remaining herbs and with the ranch dip on the side.

Serves 2-4


Sri Lankan dal
Beef kofta curry

From Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day by Meera Sodha is published by Fig Tree

This classic and soothing creamy red lentil Sri Lankan dal is offset by spiky ‘mallum’, or shredded greens cooked with onions, coconut and fresh lime. In Sri Lanka all sorts of nutritious greens are used to make mallum, from chrysanthemum leaves to turnip tops. I use iron-rich kale here because it works harmoniously with the coconut and lime, but feel free to play around with spinach, cabbage or whatever greens are in season.


  • 450g red lentils
  • 3 cardamom pods
  • coconut oil
  • 1 cinnamon stick
  • 3 whole cloves
  • 2 brown onions, thinly sliced
  • 4 cloves of garlic, crushed
  • 2cm ginger, peeled and grated
  • 2 green finger chillies, finely sliced
  • ⅓ tsp ground turmeric
  • 250g kale
  • 200ml tinned coconut milk
  • Salt
  • ½ teaspoon mustard seeds
  • 2 tbsp desiccated or fresh grated coconut
  • Juice of 1 lime


  1. Wash the lentils in cold water until the water runs clear, then cover in water and leave to one side. Bash the cardamom pods with a pestle and mortar until cracked.
  2. Put 2 tablespoons of coconut oil into a deep lidded saucepan over a medium heat and, when hot, add the cardamom, cinnamon stick and cloves. Stir-fry for a minute, then add the onions. Cook for 10 minutes, until the onions are browning and soft, stirring frequently, then add the garlic, ginger and green chillies. Stir-fry for another couple of minutes, then remove a third of the mixture and leave it to one side.
  3. Drain the lentils and add to the pan, along with the turmeric and 1 litre of hot water. Bring to the boil, then turn the heat right down and simmer for 20 to 25 minutes, until the lentils are soft and creamy. In the meantime, wash the kale and chop the leaves into 5cm strips, discarding the thicker stems. When the lentils are ready, add the coconut milk and 1½ teaspoons of salt, cook for another 5 minutes, then take off the heat. Cover to keep warm.
  4. To make the kale mallum, put a tablespoon of coconut oil into a lidded frying pan over a medium heat and, when hot, add the mustard seeds. When they pop, put the reserved onion mixture into the pan and fry for a couple of minutes, then add the kale and desiccated coconut. Stir-fry for a minute, then add 50ml of water and put the lid on. Leave to steam for 4 minutes, then add the lime juice and ½ teaspoon of salt and stir. Put the lid back on and steam for another 2 minutes, or until the kale is soft and tender.
  5. To serve, ladle the dal into bowls and divide the kale over the top. Serve with rice and yoghurt.

Sri Lankan dal