20 - 40 Minutes

This is inspired by a wagamama dish, from their restaurants & recipe book. It’s a long standing favourite. Recently I went back to wagamama for the first time in years, and I’m pretty sure our rendition is better! Ingredients 2 servings of precooked Udon noodles, we use Tesco own brand 1 pack of extra firm tofu (200g), cut into 0.5cm slices 5 tbsp cornflour 0.25 tsp smoked paprika, just for color 1 tsp beef flavour stock powder veg oil 200g or so mushrooms, sliced, we use oyster for the sauce: 0.5 tsp garlic powder 2 tbsp soy sauce 1 tbsp vinegar, we use rice vinegar 0.5 tsp sugar dash sesame oil 3 tbsp curry paste, we use Jamie Oliver’s madras curry paste 500ml veg stock 100g pack spring onions some extra veg, pick from: 1 carrot peeled or 2 pak choi, sliced or the greens from a cauliflower, sliced Method Slice the tofu, rougly 0.5cm thick slices. Put the 5 tbsp cornflour in a takeaway tub with a lid, add the 0.25 tsp smoked paprika, a couple of grinds black pepper, and 1 tsp beef stock powder. Add the sliced tofu and shake until well coated. Heat a non-stick frying pan with a generous layer of veg oil. Fry tofu on high heat until crispy and golden on both sides, then set aside. ...

We’ve been looking for a great tray bake, nice and simple. From ocado. Ingredients 6 vegan sausages Red pepper Yellow pepper 2 small courgettes, chopped into bite sized pieces Red onion 200g tenderstem broccoli 200 cherry tomatoes 4 tbsp olive oil 2 tsp salt 1 tsp smoked paprika 5 fresh sage leaves, chopped 2 rosemary sprigs 4 garlic cloves, minced Method Preheat over to 180 degrees c, fan. Mix everything well in a large baking tray. Roast approx. 40 mins. Season to taste. ...

Full of fiber, veg, and deliciousness. From the Guardian. Ingredients 3 leeks (500g) 4 garlic cloves 2x 400g beans (any, one undrained) Sauce 2 tbsp olive oil 1 tsp salt 1.5 tsp paprika 1/2 tsp chilli flakes 3 medium sun-dried tomatoes 250g jarred roasted red pepper 40g plain almonds 150ml water Method Fry and sweat leeks until soft (5-10 mins). Meanwhile, blend your sauce. Add in garlic for another minute. Add in beans, one without its liquid, one with it. Simmer 8 minutes, covered. Add in romesco sauce for another 5. Remove lid if too liquidy. Serve with bread and basil. Season to taste. ...

Chickpeas are definitely underrated! Ingredients 4 tbsp oil 3 tbsp curry powder 1 large onion 4 garlic cloves 1 tsp allspice 1/2 tsp nutmeg 1.5 tsp smoked paprika 2 tsp thyme 1 tsp ground cumin 1 tsp white pepper 2-3 medium potatoes 2 oxo cubes 2 400g can chickpeas 1 cup water 1/2 can coconut milk 1/2 tsp cayenne pepper 2-4 large handfuls spinach 3-4 large sweet potatoes Method Fry sliced onion until soft. Add in garlic, ginger, spices and crumbled stock cubes for a minute. Add the potatoes for 2-3 mins. Add some of your water if necessary. Add chickpeas, water and coconut milk and simmer around 15-20 mins until thickened (lid off). Meanwhile, prick your potatoes all over and microwave 8-10 mins until soft. Add spinach and salt to taste. Wait until spinach is wilted. ...

I had never cooked with tamarind paste before this recipe but wish I did! Ingredients 200g rice noodles 200g firm tofu (torn into chunks) Cornflour Onion 4 cloves garlic 1 red pepper Handful of bean sprouts 3 spring onions 3 tbsp soy sauce 3 tbsp sugar 3 tbsp tamarind paste Method Coat tofu in cornflour and fry until crispy. Meanwhile fry onion until soft. Add in garlic and red pepper for 5 mins until soft. Meanwhile, boil your noodles accordingly until slightly underdone. Add in bean sprouts and spring onion. Add in last three ingredients and noodles for 2-4 mins. ...

Umami, crispy, tasty. From Sophie’s Plant Kitchen on Instagram! Ingredients Mushrooms 400g oyster mushrooms 1 tbsp white miso 1/2 tbsp soy sauce 1 tbsp oil Sauce 100g soaked cashews 1 tbsp miso 2-3 tbsp lemon juice 1 garlic clove 3 tbsp n. yeast 2-3 tbsp water Salt Bread Method Tear the mushrooms into strips and massage in the miso, soy, and oil. Roast for 15 mins at 220 degrees. Stir them, and put back in for another 10-15 mins. Blend the rest of the ingredients (minus the bread!) to make the sauce. Make your sandwich! ...

Simply delicious. Ingredients 1 red pepper Handful of baby sweetcorn Half a courgette 1 block of tofu (smoked is good!) 4-6 spring onions Chillies to taste 2 tbsp vegan fish sauce/veggie oyster sauce White pepper 1.5 tbsp sugar 3 tbsp hot water 3-4 tbsp soy sauce 1/2 tbsp worcester sauce/vinegar 1/4 tsp MSG 200g dried noodles 3 cloves garlic Method Fry all your veg in some oil until soft (not garlic or spring onion). Make space and fry the tofu in the middle with fish sauce and sprinkle of white pepper until it is crispier. Add in other sauce ingredients and bring to simmer. Cook your noodles. Add in noodles slightly underdone, and top with fresh garlic. ...

Exactly what it says on the tin; it may throw you for a second, but stick with it and your won’t regret it! Ingredients Tofu 400g firm tofu 2 tbsp soy sauce* 1 tbsp oil 1 tsp paprika 1 tsp cumin Sauce Onion 4 cloves garlic 2 tbsp tomato paste 1 tsp sriracha 1 tsp cumin 1 tsp coriander 1 oxo stock cube 1/4 - 1/2 tsp cinnamon 1/2 cup orange juice 1 tbsp cocoa powder ...

 Whilst in Vietnam we ate a lot of clay pot aubergines, and this recipe is a good recreation. For bonus points it is also nice and simple. Credits to golden tiffin for the original recipe. Ingredients 2 big or 3 smaller aubergines Oil for frying 4 tbsp soy sauce 4 tsp sugar 2 tsp paprika (preferably smoked) 1 tbsp sriracha 1 tsp pepper 8 spring onions Rice to serve Method Slice the aubergines into 2 cm thick slices, then fry/grill/bake until very soft and well browned. This will take quite a long time – 20 minutes or so. If frying, put a good layer of oil in the pan, or if grilling/baking, brush the oil on to both sides. Once the aubergines are soft, cut them up into bite-sized pieces, and return them to the pan. Add the soy sauce, sugar, paprika, sriracha, pepper and spring onions, and stir continuously until the mixture takes on a gooey consistency. Serve with rice.

Who doesn’t love aubergine (when it’s done right!)? Ingredients 2 large aubergines 2 tbsp oil 1 tsp cumin seeds 1 red onion 1/2 thumb of ginger 3 garlic cloves 1 tsp cumin 1 tsp chilli powder 1/2 tsp turmeric 1/2 tsp garam masala 1 oxo stock cube 3 tomatoes Pinch of fenugreek leaves Naan to serve Fresh coriander Method Prick the aubergines and rub with oil. Put under hot grill for 20-30 mins until completely charred. Once cool, peel off the skin and chop. Whilst charring, fry cumin seeds. Then add onion, ginger, and garlic. When soft, add spices for 1 minute. Add the tomatoes for another 5 minutes. Add in the chopped aubergines and mash together. Simmer for 8 mins. Top with coriander and salt to taste. ...