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Dal, dumplings and a large cookie: Broke Vegan’s consolation meals recipes | Vegan food and drinks

Root veg and stout stew with dumplings (pictured prime)

This hearty and comforting dish is ideal for a night meal through the colder months.

preparation 20 min
cooking 1hr 15min
serves 4–6

2tbsp olive oil
2 massive onions
finely sliced
150g chestnut mushroomshalved
1 headed tbsp plain flour
2 carrots
peeled and minimize into massive chunks
2 parsnipspeeled and minimize into massive chunks
½ swede (about 400g), peeled and minimize into massive chunks
½ celeriac (about 500g), peeled and minimize into massive chunks
150g pearl barley
sprigs of thyme
2 tbsp darkish soy willow
bsp tomato puree
salt and black pepper
vegan inventory
vegan stout

for the dumplings
150g plain flour
1½ tons
sp baking powder
vegetable suet
bsp chopped thyme leaves
¼ t
sp salt
¼ t
sp floor black pepper

Warmth the oil in a big casserole dish for which you may have a lid, add the onions and cook dinner over a medium warmth for eight minutes till delicate and translucent.

Add the mushrooms and cook dinner for 5 minutes till frivolously browned. Stir within the tablespoon of flour and cook dinner for one more minute or so. Add all the foundation veg together with the pearl barley, thyme, soy, tomato puree and a beneficiant pinch of salt and pepper. Pour within the inventory and stout and stir to mix. Deliver to a boil, then cut back the warmth, cowl with the lid and simmer for half-hour.

Take away the lid and provides the stew a delicate stir, then enhance the warmth somewhat and cook dinner for one more 10 minutes, till the sauce is lowered and thickened.

In the meantime, combine collectively all of the dumpling components, then combine in 100ml water till the combination simply begins to return collectively. Divide the dough into eight parts and roll into balls.

Stir the spinach into the stew and nestle the dumplings rigorously on the floor with somewhat house in between, then exchange the lid and cook dinner for one more 20 minutes, or till the dumplings are overrated and agency to the contact.

edamame fried rice

Sam Dixon's edamame fried rice.
Sam Dixon’s edamame fried rice.

After you have all of the components prepared, it is a actually quick and simple dinner, whipped up in minutes, and an excellent option to jazz up leftover rice.

preparation 15 min
cooking 12 min
serves 4

2tbsp sesame oil
3 garlic cloves
2½cm piece of gingerpeeled and grated
2 carrotspeeled and finely chopped
700g leftover cooked white riceideally long-grain or basmati
250g frozen or recent podded edamame beans
bsp tamari or mild soy sauce
bsp hoisin willow
salted (non-compulsory)

For the quick-pickled radishes
100g radishesfinely sliced
50ml rice wine vinegar
A pinch of sugar
a pinch of salt

To serve
3 spring onionsfinely sliced ​​on the diagonal
50g shop-bought crispy fried onions

First make the quick-pickled radishes. Add all of the components to a small bowl and stir to mix. Put aside.

Warmth the sesame oil in a big wok or frying pan, add the garlic and ginger and stir-fry over a medium-high warmth for a few minute till golden. Add the carrots and stir-fry for about three minutes, till barely softened. Stir within the rice, breaking apart any clumps, and mix with the opposite components.

Add the edamame beans, tamari or soy and hoisin and stir till every thing is evenly coated within the sauces. Prepare dinner for one more 5 minutes till the beans are vibrant inexperienced.

Add salt to style if wanted (the sauces ought to make the dish salty sufficient), then serve in bowls topped with the radishes, spring onions and crispy fried onions.

Cauliflower, carrot and spinach dal

Sam Dixon's cauliflower, carrot and spinach dal.
Sam Dixon’s cauliflower, carrot and spinach dal.

Who would not love a soothing dal – particularly when it’s so simple to make? Taking inspiration from the standard Indian dish, chunky greens are added to the lentils right here to make it extra like a stew. You may swap these greens fairly simply. Take pleasure in by itself or with rotis, flatbreads or rice.

preparation 20 min
cooking 50 min
serves 4

2tbsp vegetable oil
cumin seeds
1 onion
finely chopped
2½cm piece of gingerpeeled and grated
2tsp garam masala
sp floor coriander
cauliflowerdamaged into small florets
300g carrotspeeled and minimize into bite-sized chunks
200g crimson cut up lenseswashed and drained
1tsp floor turmeric
bsp salt
A handful of spinach
roughly chopped
A handful of coriander leavesto serve

Warmth the oil in a big saucepan, add the cumin seeds and allow them to sizzle over a medium warmth for a number of seconds. Add the onion and cook dinner for about eight minutes, till delicate and translucent. Stir within the ginger, garam masala and floor coriander and cook dinner for one more two minutes.

Add the greens and lentils and stir to coat them within the spicy onions, then pour in 750ml water. Deliver to a simmer and cook dinner gently for 20 minutes.

Skim off any residue on the floor of the liquid, then stir within the turmeric and salt and cook dinner for one more quarter-hour, or till the greens and lentils are tender.

Stir the spinach by means of the lentil combination and cook dinner for 2 minutes till wilted. Serve in bowls topped with the coriander leaves.Peanut butter skillet cookie

Sam Dixon's peanut butter skillet cookie.
Sam Dixon’s peanut butter skillet cookie.

An ooey-gooey cookie and dessert in a single – what extra might anybody need? Significantly scrumptious with vegan ice-cream.

preparation 15 min
cooking 30 min
serves 8

100g vegan buttersoftened, plus additional for greasing
100g clean peanut butter
mild brown sugar
caster sugar
2tsp vanilla extract
2 headed t
bsp apple sauce or puree – store‑purchased is ok
plain flour
sp bicarbonate of soda
½ t
sp salt
vegan darkish chocolatechopped into smallish chunks

Warmth the oven to 180C (160C fan)/350F/gasoline 4, and grease a 23cm ovenproof skillet or pie dish with vegan butter.

Put the vegan butter, peanut butter, sugars and vanilla in a big bowl and beat till pale and creamy. Combine within the apple sauce or puree, then sift over the flour, bicarbonate of soda and salt and fold gently. Lastly, stir within the chocolate chunks.

Dollop the cookie dough on to the greased skillet or dish, then unfold it out all around the base. Bake for 25–half-hour, or till the cookie is crisp across the edges however nonetheless barely gooey within the heart.

Reduce into wedges, or just scoop out and serve. Retailer any leftovers in an hermetic container baking for as much as 5 days.

  • Recipes extracted from Broke Vegan: One Pot, by Sam Dixon, revealed this week by Aster at £12.99. To order a duplicate for £11.30, go to

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