River Cottage Much More Veg: 175 vegan recipes for simple, fresh and flavourful meals Hugh Fearnley-Whittingstall

1128 Pages·2017·12.822 MB·English

by  River Cottage Much More Veg: 175 vegan recipes for simple, fresh and flavourful meals Hugh Fearnley-Whittingstall

For Louisa, who loves raw peas and carrots, and quite likes
cooked cabbage and spinach.
Following the recipes • All spoon measures are
level unless otherwise stated: 1 tsp = 5ml spoon;
1 tbsp = 15ml spoon.
• All herbs are fresh unless otherwise suggested.
• Use freshly ground black pepper unless otherwise listed.
• All fruit and veg should be washed before you start cooking. Choose organic fruit
and veg where possible.
• If using the zest of citrus fruit, choose unwaxed fruit.
• Oven timings are provided in the recipes for both conventional and fan-assisted
ovens. These are intended as guidelines, with a description of the desired final
colour or texture of the dish as a further guide. Individual ovens can deviate by
10°C or more either way from the actual setting, so it’s important to get to know
your oven and to use an oven thermometer to check the temperature.
• For vegans The recipes in this book are vegan, but always check that any
prepared or processed ingredients you buy – such as sugar, stock cubes, wine,
sauces, condiments, curry paste, fruit juice and vinegar – are suitable for vegans.
Some brands may contain animal products or animal products may have been
used during their manufacture – but there are always alternatives. Online
suppliers such as planetorganic.com and healthysupplies.co.uk stock many
vegan products. For guidance on choosing animal-free ingredients, contact
vegansociety.com.
• For coeliacs/those avoiding gluten Barley and spelt contain gluten, so the
recipes with these ingredients are not suitable. When you are buying naturally
gluten-free grains, such as rice and oats, as well as prepared and processed
products such as sauces, condiments, stock cubes and seasonings, always check
that they are guaranteed gluten-free, as some may contain traces of gluten
(justnatural.co.ukstock certified gluten-free grains). For general advice and
guidance on choosing gluten-free ingredients, contact coeliac.org.uk.
Inodon
Veg fes
Roast fennel, new potato and tomato stew
Pepper, potato and chard stew with saffron
Roast cauliflower, almonds and barley with parsley and
chilli
Red pepper and olive hash
Nutty gratin of greens and leeks
Pea speltotto with lemon and hazelnuts
Bashed potatoes and broad beans
Summer veg sauté
Bazzoffia
Seared summer cabbage with rosemary, chilli and capers
Courgette, corn and cannellini bean stew
Roast sweet potatoes with guacamole
Roast tomatoes and red rice with orange and almonds
Celery, potato, barley and bean stew
Aubergine and tomato gratin
Parsnip, sprout and chestnut hotpot with cider
Red cabbage, celeriac and apple braise
Rooty spelt bake
Boston bean and squash stew
Seared chicory, chickpeas and olives
Charred radicchio and shallots
Baked big mushrooms with dressed Puy lentils
Spi sur
Fragrant veg stoup
Roast PSB and tofu with chilli miso dressing
Summer veg coconut curry
Barbecued veg curry
Aubergine and pak choi stir-fry
Squash and chickpea patties
Two-tray spicy roast veg
Beet and chard stir-fry with chilli, ginger and lime
Roast spiced brassicas with split pea purée
Red pepper, courgette and white bean chilli
Spicy squash and bean mole
Turnip and red lentil chilli
Mushroom and spinach spelteree
Roast swede vegeree
Roast squash and chickpeas with spicy apricot sauce
Roast curry-spiced cauliflower
Sweet potato, pineapple and red pepper pot
New potatoes and lentils with coriander and tamarind
sauce
Red cabbage and cashew biryani
Tomato dhal
Brown rice khichri
Ros ve
Roast new potatoes and courgettes with dill
Roast new potatoes, lettuce and spring onions with lemon
and bay
Green garlic and carrots with preserved lemon
Roast fennel, peas and parsley
Roast beetroot, tomatoes and plums
Roasted Greek salad
Roast cabbage, carrots and onions with vinaigrette
Squash, sweetcorn and plums with rosemary and fennel
seeds
Roast squash and walnuts, two ways
Roast spiced beetroot, radicchio and orange
Roast potatoes and grapes with bay and star anise
Roast potatoes, swede, apples and kale
Roast turnips, shallots and dates with watercress
Celeriac, toasted buckwheat and parsley
Roast squash, sweet potato, chilli and kale
Roast cauliflower with Puy lentil purée
Roast sprouts, celeriac and prunes
Big sas
Chicory with orange, cashews and pomegranate
Mango, spinach and buckwheat salad
Lunchtime rooty Bircher
Summer slaw with peanut dressing
Tomato and black bean salad with cumin dressing
Kohlrabi, cucumber and sprouted beans
Cauliflower, apple, almond and date salad
Summer spelt salad with gremolata
Quinoa, tomatoes and courgettes
Fennel, white beans and lettuce
Aubergine and spinach with cumin and rosemary
Griddled cauliflower with orange, pecans and tahini
Roast squash and apple with raw sprouts
Tofu, mushrooms and seaweed
Kale, mushroom and quinoa salad
Roast parsnip and mushroom salad
Spudzanella
Chickpea, fennel and olive salad