Put the Wellington filo parcels on a separate tray and put the trays back in the oven for 20 minutes until all the vegetables are well roasted and the parcels are golden and crispy. Roast in the oven for 30–35 minutes, … This will give you nice golden edges, which adds flavour. Add the vegetable stock, stir, increase the heat and simmer for 10-15 minutes to thicken, stirring occasionally to prevent the gravy catching on the bottom of the pan. Blend on high for 2-3 minutes until creamy. Bake in the oven for 45–50 minutes, until they’re really soft. This is the perfect warming dinner and something we make a lot at home. here’s never been a better time to go vegan. Add the tomatoes, balsamic vinegar, pine nuts, harissa and quinoa. Five-spice is usually a mix of cinnamon and star anise with cloves, ginger, fennel and sometimes nutmeg and a little goes a long way. If you’ve got sprout tops, add them now to briefly fry. Toss cubed bread in, coat with olive oil, salt, thyme and rosemary and bake at the same time as the cauliflower. The best vegan and vegetarian curries in London, Evening Standard would like to keep you informed about offers, events and updates by email, please tick the box if you would like to be contacted, 3cm piece of fresh ginger, peeled and grated, Sea salt and freshly ground black pepper, to taste, 2 large sweet potatoes, peeled and cut into small cubes, 1 heaped tablespoon black sesame seeds (normal sesame seeds also work – you’ll just need to toast them), 300g Brussels sprouts and their sprout tops, the sprouts halved or quartered if large (you want them in bite-size pieces), the sprout tops shredded, 400g mushrooms, any type, roughly chopped, 3cm piece of ginger, finely chopped or grated, 3 garlic cloves, finely chopped or grated, 1 fresh red chilli, seeds too, finely chopped, 2 tbsp black sesame seeds or chopped nuts or seeds, to serve, Fresh herbs such as coriander or mint, to serve (optional), 250g Pasta of choice (precooked, I used spelt), 75g cashews soaked overnight or for 15 minutes in boiling water, 350ml vegetable stock salt and black pepper, 4 large chestnut mushrooms or small portobello mushrooms, plus 150g chestnut mushrooms for the filling, 2 sprigs fresh rosemary 3 sprigs fresh thyme, 4 sheets vegan file pastry low-fat cooking oil spray salt and black pepper, You may not agree with our views, or other users’, but please respond to them respectfully, Swearing, personal abuse, racism, sexism, homophobia and other discriminatory or inciteful language is not acceptable, Do not impersonate other users or reveal private information about third parties, We reserve the right to delete inappropriate posts and ban offending users without notification. Heat a medium-sized pan with 1 tsp oil on a medium heat and cook the garlic and shallot for 5 mins until softening. Get the latest news and updates emailed straight to your inbox. I adore roasted broccoli and it works so well in this curry. 100 all-new plant-based recipes – by bestselling author Ella Mills. Toss the broccoli in the remaining oil, to coat, and season well. The more veg the better and you're certainly getting your fill with this dish. Prepare to serve your dinner. Cut the baby white potatoes into 1cm cubes. Peel and thinly slice the red onions. Peel the remaining 2 garlic cloves. This is an edited extract of Deliciously Ella Quick and Easy by Ella Mills, published by Hachette Australia, RRP $34.99. Cook on a gentle heat for 5 mins until the beans have heated through and the sauce has thickened. Warm the gravy through so it's hot and gently steaming. Once hot, add the coconut oil, onion, garlic, chilli and a pinch of salt. Place the sweet potato and butternut squash in a baking tray with a pinch of salt, 2 tablespoons of the coconut oil, the turmeric, cinnamon, chilli powder and curry powder. Bake at 180C for 25 minutes, take out and sprinkle with the cashew cheese and broil for 5 more minutes. Tip: This dish is most delicious served hot straight out the oven but it also works well at room temperature. Simmer for 15-20 minutes, adding the rest of the spinach for the final few minutes. We decided to give the BOSH! Once the spinach has wilted, add a squeeze of lemon and the yoghurt plus a sprinkling of chilli flakes, if you're using them and serve. You can buy it here. Breakfast. Preheat oven to 180C. Recreate our favourite recipes from the blog, app and recipe books at home. Gradually stir in the stock and soy sauce and bring to a boil. Add the white wine and stir for 3-4 minutes. Sprinkle the parsley on top before serving. Add the onion and a small pinch of salt and cook, stirring, for 5-6 minutes. While the sweet potatoes are cooking, make the dressing, whisking everything with some salt until smooth. Meanwhile, finely chop the garlic and finely dice the shallot. Place the potatoes and a pinch of salt in the large saucepan, cover with cold water, put the pan over a high heat, bring to the boil and simmer for 6-7 minutes until slightly tender. Remove the leaves from the rosemary and thyme and finely chop. Preheat the oven to 240ºC (fan 220ºC). Rub the garlic paste into the gills of the mushrooms. Drain and rinse the butter beans. Place in a bowl with the basil pesto and combine until well coated.