Stuff vegan recipes

Roast Veg and Tempeh with Greens

What to do when you have a lot of veg that is still fresh but needs to be used within the next few days. (You can make soup as well, but that’s for another day).

Includes organic celeriac, pumpkin, swede, mushrooms, sweet potatoes, pink fir apple potatoes, aubergine, courgette, carrots, fennel, onions, turmeric, garlic, ginger, chilli, green peppers, and shallots, roasted in organic sesame oil, seasoned with organic tamari, seasalt, ground black pepper and fresh coriander leaves (or parsley).

Preheat oven to gas mark 8. Prepare vegetables into chunks or slices depending on your mood and what veg you have. Cut the tempeh into cubes or rectangles. Mix everything in a deep oven tray with a good few splashes of sesame oil. Hold the tamari and the coriander leaves. Add the rest of the spices as you mix.

Cook for 25 minutes, then remove and stir so that everything is mixed in. Put back in the oven to cook for another 25 minutes.Remove from the oven, add the tamari and coriander (or parsley) leaves, mix again and cook for yet another 25 minutes with some kind of lid on like another oven tray or some aluminium foil.

Remove the lid or the foil and return to the oven, and cook uncovered for 15 minutes.

Serve with steamed kale and savoy cabbage or other green cabbage type veg.

For even more flavour, sprinkle the veg with tamari and the greens with raw cider vinegar.

You can, of course use whatever vegetables you have handy in whatever proportions you fancy, and you can use marinated or plain tofu instead of tempeh.

Cooking times are guides and depend on your set up. It’s best to keep an eye on the veg as they cook to make sure they don’t get burned or undercooked. Make adjustments to cooking temperatures and times as appropriate.

Mwynhau / Enjoy

Recipe and pictures by Rhian Cymraes, chopping by Derec.



vegan recipes

Roasted Cauliflower Steaks

I used Organic Purple Graffiti Cauliflower but you can use whatever variety you have to hand.

This dish is simple to make.

Wash, pat dry, and slice your cauliflower, about 2cm / 3/4 inch thick. I was left with two steaks and lots of bits.

Coat a baking sheet with a little oil. I used Extra Virgin Greek olive oil.

In a small bowl put a glug of the oil, enough to cover both sides of the steaks.

Add seasoning of your choice to the bowl. I used crushed garlic, fresh chilli, some smoked paprika, sea salt and black pepper.

Arrange the steaks and the bits of cauliflower on the baking sheet and coat them with the oil and seasoning mixture. If you’re a fan of garlic add a few unpeeled whole cloves.

Place in a preheated oven Gas mark 6 / 400°F / 200°C

Cook for 15 to 20 minutes, carefully flip the steaks, coat the other side and place back in the oven for another 15 to 20 minutes until soft inside and crispy outside.

For an extra kick squeeze the cooked garlic cloves onto the steaks and drizzle lemon juice and/or tamari over them before serving.

I served this with a leftover baked potato, salad, cooked organic beetroot and organic lettuce.  You can make a sauce to go with this, but today I just wanted an easy tasty lunch.

Recipe and photos by Rhian Cymraes

vegan recipes

Watercress Soup

A great tasty recipe that is easy and quick to make.

You’ll need a kitchen knife, a saucepan,  a stirrer and an electric hand blender.

  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1 medium onion, chopped
  • 1 kg potatoes, washed and cubed
  • 1 pack of watercress, rinsed and trimmed if needed
  • salt and ground black pepper
  • Peel, chop and lightly sauté the onion until translucent.
  • Add the potatoes and Sauté for 5 minutes.
  • Add water to an inch above the potatoes and bring to the boil.
  • Add salt and simmer until potatoes are soft.
  • Remove from the heat.
  • Add the watercress and mix everything thoroughly with a hand. blender to form a thick creamy soup.
  • Put back on a low heat and add more salt and pepper to taste.
  • Add some more water if the soup is too thick.

Serve with a dash of tamari and your choice of bread spread with hummus.

For a classy flourish add a dollop of vegan mayonnaise to the bowl before serving and stir gently into a swirl

Recipe and photos by Rhian Cymraes