vegan

Jerk-Style Cauliflower Steaks

Stunning steaks made from cauliflower, a vegetable subtle enough to absorb all the luscious marinade while still retaining some necessary bite.

Preheat the oven to 200°C/400°F/gas mark 6.

Place all the marinade ingredients into a food processor or mini blender and blitz until coarse but spreadable.

Remove the leaves from around the cauliflower, but don’t remove the bulb at the bottom, as this is what will keep your steaks intact. Halve the cauliflower and, working from the cut side out, slice each steak around 1½ cm thick … you will probably only get two full steaks from each half but you can roast the remaining florets in the same way.

Generously brush the steaks with the marinade. If you want to do this ahead of time, you can leave them to marinate in the fridge until you need them.

Place the steaks on a roasting tray and loosely cover with foil. Roast for 15–20 minutes before removing the foil for a further 10 minutes, turning once.

Heat a griddle pan to a medium-high heat and finish the steaks off in the pan to mark/sear on both sides. Serve with your chosen accompaniment.

Ingredients

For the cauliflower steaks

  • 1 medium cauliflower

For the marinade

  • 35 g fresh coriander
  • thumb-size piece of fresh ginger
  • 1 scotch bonnet
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • ½ tablespoon maple syrup
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon paprika
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • juice of ½ lime
  • sea salt and freshly ground black pepper

Crunchy veg, egg noodles & a runny egg

This super-fast, super-tasty meal is perfect when you’re feeling a little down or, let’s be honest, a bit hungover, as it’s full of the good stuff. Flavouring the noodles with a dressing is genius, and a runny fried egg on top is a bit of an added bonus. Drizzle with lots of chilli sauce to ensure it gives you a slap around the face, and tuck in.

Peel the ginger and garlic and finely grate into a large bowl. Add the soy sauce, vinegar, sesame oil and a pinch of pepper, then mix to make a dressing. Trim and shred the cabbage and put it into a large pan of boiling salted water with the broccoli (cut into florets first, if using fresh) and noodles to cook for around 3 minutes, then add the mangetout for a final minute. Drain it all well, then toss in the bowl of dressing.

Meanwhile, fry the eggs in a large non-stick frying pan on a medium heat with a lug of olive oil until cooked to your liking (I like mine with a runny yolk). Divide the noodles between bowls, pop an egg on top of each one, and serve drizzled with chilli sauce for that all-important added kick.

Warming and Delicious Miso Broth

A warming, nutrient-packed Japanese broth, perfect for a healthy lunch on a winter’s Meat Free Monday.

INGREDIENTS

  • 2 teaspoons sesame oil
  • 200 g mushrooms (enoki or shiitake), sliced
  • ½ carrot, peeled and sliced into matchsticks
  • 1 red chilli, sliced
  • 1 tablespoon shredded fresh ginger
  • good handful of choi sum or baby leaf spinach, shredded
  • 5 spring onions, trimmed and finely sliced on the diagonal
  • 2 tablespoons yellow miso paste
  • tamari or soy sauce to taste

METHOD

Heat the sesame oil in a wok or large frying pan and add the mushrooms and carrots. Quickly cook the veggies for a minute until just softened then add the chilli and ginger and cook for another 10 seconds.

Throw the choi sum or baby leaf spinach and spring onions into the wok and cook until the leaves are only just wilted. Remove from the pan and divide between 2 bowls.

Bring 700 ml water to the boil in a large pan. In a small bowl mix the miso with a couple of tablespoons of the water and then add the paste to the pan. Stir to combine and add a little more miso if needed. Divide the drained and pour over the miso broth. Add tamari or soy sauce to taste and serve immediately.

Spiced Almonds

These roasted almonds with cinnamon, nutmeg and ginger are the best Christmas snack! The spices make them taste really festive, while the mix of honey, sugar and maple syrup make them extra sweet and indulgent! The fantastic thing about these is that they’re so easy to make, so you can throw them together in no time.

Ingredients

  • 500g of almonds (3 and 1/2 cups)

  • 2 tablespoons of maple syrup

  • 2 tablespoons of sugar 

  • 1 tablespoon of honey

  • 3 teaspoons of cinnamon

  • 2 teaspoons of nutmeg

  • 1/2 a teaspoon of ginger

Method

Preheat the oven to 180C, fan setting.

Place the honey, maple, nutmeg, ginger and cinnamon in a pan and gently warm through until mixed together and runny

Take off the heat and stir in the almonds until its really sticky. Place on a baking tray so they’re evenly spread out and not overlapping. Lightly sprinkle the coconut sugar on top. Then place the tray in the oven and let it cook for thirty minutes. Make sure you stir the nuts once or twice in this time so that they cook evenly.

Once the nuts are crunchy take them out the oven and transfer them to another greased baking tray. Allow them to cool before storing them in something air tight!

Inspired on Deliciously Ella