9 Veggie Recipes To Try This January

Preheat the oven to 220°C/200°C Fan.

Peel and halve the squash and remove the seeds. Cut the flesh into 2cm cubes and spread over a large roasting tray.

Combine the fennel, coriander and cumin seeds in a mortar with the ginger and paprika, and grind into a rough crumb. Sprinkle this over the squash, then add 2 tablespoons of the olive oil. Season well with salt and pepper and toss to combine.

Roast the squash for 15 minutes, then drain the chickpeas and add them to the roasting tray, along with the remaining tablespoon of olive oil. Mix well and roast for another 15 minutes until the squash is soft and starting to char in places.

Meanwhile, cook your couscous in a saucepan of boiling water for 8 minutes. Drain and rinse quickly to prevent it sticking.

To make the gremolata, lightly toast the hazelnuts in a dry frying pan. Mince the garlic and roughly chop the parsley. Zest and juice the lemon, reserving the zest for later. Add the lemon juice, garlic, parsley, hazelnuts and 30ml of olive oil to a small food processor and blitz until you have a chunky paste. Pour this into a bowl and add the remaining 45ml of olive oil. Season with salt and pepper to taste. The mixture should be bright, zesty and crunchy.

Once the squash is cooked, use a fork or a potato masher to mash about half to three-quarters of the squash and chickpeas in the pan you cooked them in.

Pour the couscous into a large bowl or platter and mix through the crushed squash mixture. Add the gremolata and a few dollops of yoghurt. Finish with the reserved lemon zest, a sprinkle of chilli flakes and a final drizzle of olive oil, if you like.

Cook 150g of medium dried egg noodles in boiling salted water for a minute less than the packet instructions, until al dente. Drain and rinse under cold water.

Whisk together 1 tablespoon of peanut butter, 2 tablespoons of tahini, 1 tablespoon of soy sauce and 1 finely chopped clove of garlic. Add 2 teaspoons of toasted sesame oil and between 75ml and 125ml of room-temperature water (depending on the thickness of the tahini) and whisk until you have a smooth, pourable sauce about the thickness of double cream.

Toss the cold noodles in the tahini sauce and scoop into bowls, then top each with 1-2 tablespoons of chilli crisp, adding a little at a time until it’s the right kind of heat for you (you can always serve extra on the table). Scatter over a trimmed and finely sliced bunch of spring onions, and finish each bowl with a tablespoon of toasted sesame seeds.

To make the curry mayo, mix all the ingredients together in a bowl until smooth. Cover and chill in the fridge. To make the curry butter, whisk all the ingredients together in a bowl. Preheat the oven to 170°C Fan (190°C). Line 2 baking trays with baking paper.

For the panko mixture, spread the panko breadcrumbs out on one of the lined baking trays and toast in the preheated oven for 10 minutes, mixing occasionally, to evenly colour. Transfer to a bowl, and stir in the hazelnuts, garlic, parsley, salt and cheese.

Rub half of the curry butter all over the cauliflower and place on the other lined baking tray. Cover the cauliflower with more baking paper and 2 layers of kitchen foil.

Bake in the preheated oven for an hour and 15 minutes, or until cooked through and al dente, then remove and set aside to cool. Discard the foil and baking paper coverings.

When the cauliflower is cool, rub the remaining curry butter over it. Stir the melted butter into the panko mixture and use it to coat the cauliflower, pressing it gently onto the curry butter to make it stick.

Return to the oven and bake for 15 minutes, or until the panko crust is crisp and light golden brown.

Remove from the oven and place the cauliflower on a chopping board. Cut it in half vertically through the stem. Spoon half of the curry mayo into the centre of a large serving plate and place one cooked half of the cauliflower on top of the mayo. Serve the other cauliflower half in the same way on a separate plate.


TIP: If you want to give the cauliflower a smoky flavour, cook it cut-side down for 2 minutes over charcoal on the grill.

Bring a large saucepan of salted water to the boil. Add the potatoes and boil for around 15 minutes, or until just cooked through. Take care not to overcook, they should be firm but just soft enough to poke your fork through without resistance.

While the potatoes are cooking, add the asparagus spears to the saucepan for 2 minutes, then remove them with tongs and place them in a colander. Rinse under cold running water to stop them cooking, then set aside.

When the potatoes are done, drain them and set them aside in a colander to steam dry.
To make the whipped pea and artichoke purée, blend all the ingredients in a small food processor (which will give you a chunky texture) or a blender (for a smooth texture). Season to taste with plenty of salt and pepper.

Cut the potatoes into bite-sized pieces. Cut the asparagus spears into 3cm pieces. Thinly slice the artichoke pieces.

Combine the potatoes, asparagus, artichokes, rocket and peas in a large bowl. Add the Dijon mustard, lemon juice and olive oil. Toss to combine and season well to taste.

To assemble, spoon plenty of the whipped pea mixture onto a plate. Top with the potatoes and vegetables, then drizzle with a little more olive oil, and sprinkle over the za’atar and sesame seeds, if using. Tear over the mint leaves and crumble on the vegan feta or tofu, then serve.

Preheat the oven to 220°C/200°C Fan. Add 1 tablespoon of coriander seeds and 2 teaspoons of cumin seeds to a high-sided baking tray and toast in the oven for 2-4 minutes until fragrant, then remove and tip into a pestle and mortar, and crush before returning to the tray. Drain the tins of tomatoes and add to the tray. Use a potato masher or the back of a large spoon/fork to crush the tomatoes to release their juice and flatten them a little, and spread them evenly over the tray.

Add 2 tablespoons of ghee or oil, then grate in the zest of 1 unwaxed lemon and 1 thumb of ginger and add 8 thinly sliced cloves of garlic. Toss the tomatoes in the spices and roast for 30 minutes until sticky and intensified in flavour.

Put 2 sliced green chillies, 2 teaspoons of golden caster sugar, 50ml of white wine vinegar and a teaspoon of salt into a small bowl and mix well. Add the zest of a second unwaxed lemon.

Stir through a bunch of chopped coriander, stems and all. Put it in the fridge to keep cool.

To make the smoked yoghurt, chargrill the spring onions over charcoal until blackened. Alternatively, bake in a preheated oven at 180°C Fan (200°C) for 40 minutes or until blackened and crispy.

Chop the charred spring onions and pulse in a blender until powdery. Transfer the spring onion powder to a bowl and mix with the olive oil, garlic, salt and pepper, and yoghurt until well combined. Set aside.

Blanch the greens in a pan of boiling water for 2-4 minutes, or until just tender. Drain and then plunge into a bowl of iced water to cool down. Remove and pat dry with kitchen paper.

Place them in a bowl and sprinkle with 1 tablespoon of olive oil. Chargrill them over charcoal or in a grill pan, tossing them for 2 minutes, or until just charred.

Fry the egg, sunny side up, in some olive oil in a frying pan until the white is cooked but the yolk is still runny.

Spread the smoked yoghurt in the centre of a rustic earthenware bowl and arrange the greens on top. Place the fried egg in the middle and scatter the goat’s curd cheese around it.

Season with the lemon zest, salt and pepper and sprinkle the chives over the egg yolk. Serve with toasted sourdough bread.

In a bowl, pour 300ml of boiling water over the dried mushrooms, then set aside to soak.
Preheat the oven to 210°C/190°C Fan.

Pierce the aubergines all over with a fork. Arrange on a baking tray and roast for 45-55 minutes (depending on their size). Alternatively, you can burn them on a gas hob by placing them over the flame for 15-20 minutes, turning frequently with metal tongs, until they are evenly charred. They are done when the skin is wrinkly and they are very soft, almost collapsing in on themselves.
When the aubergines are cooked, set them aside to cool and cover them with a plate or lid. Once cool, carefully peel them (the skin should come off very easily), then use your fingers or a fork to pull the flesh into long, thick strips.

Meanwhile, peel and finely dice the carrot and onion. Finely dice the celery and mince the garlic. Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, garlic and celery and season with plenty of salt and pepper. Sauté for 10-15 minutes until softened but not brown.

Add the tomato purée, balsamic vinegar and wine, and let it cook off for a few minutes until the wine has reduced. Then add the mushrooms, along with their soaking water, taking care not to add any grit that may have gathered at the bottom of the bowl. Add the stock cube, nutritional yeast and passata, and stir to combine.

Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, for 15-20 minutes. If it’s looking dry, add a splash of water.

Add the aubergines to the sauce and stir gently. Cook for another few minutes to combine the flavours, and season very well with salt and pepper.

Meanwhile, bring a large saucepan of well-salted water to the boil. Peel the potatoes and cut them into chunks. Once the water has come to the boil, add the potatoes and cook for 12-15 minutes or until just cooked. Drain and leave to steam dry for a few minutes in the colander.
Return the potatoes to the empty saucepan. Add the hummus and use a potato masher or a fork to mash them until smooth. Season well with salt and pepper and stir in the olive oil to give it some extra creaminess.
To make the walnut parm, lightly toast the walnuts in a dry frying pan over medium heat for 3-5 minutes. Add them to a small blender or finely chop by hand. Blitz or stir through the rest of the ingredients.

To serve, spoon a generous amount of hummus mash into a bowl, then load with the pulled aubergine ragu and top with the walnut parm.

Put a large saucepan over a medium heat, then add a little oil, the spring onions, garlic and coriander stalks. Cook for about 5 minutes, or until the spring onion is soft and sweet.

Add the turmeric and cook for a couple of minutes to toast and release the oils.

Add the chickpeas, stock and coconut milk, the zest and juice of both lemons, and the squeezed lemon halves. Bring to a boil and simmer over a medium-low heat for 20 minutes, until slightly thickened and a vivid yellow.

In a separate frying pan, heat 3 tablespoons of oil and fry the shallots over a medium-low heat until golden and slightly crisp. Remove with a slotted spoon and drain on kitchen paper.

Once the stew is ready, scoop out the lemon halves, stir through most of the herbs and serve topped with the crispy shallots, remaining herbs and chilli flakes (if using).

Mix the balsamic vinegar and honey in a bowl and gradually drizzle in the olive oil, whisking constantly until well amalgamated, smooth and creamy.

Rinse the capers under cold running water for 5 minutes to make them less salty. Drain well.

Place the tomatoes, olives, rusks, red onion and rinsed capers in a bowl. Season with fine salt and dried oregano. Add the dressing and toss gently.

Transfer to a serving plate and top with the feta. Sprinkle with oregano and drizzle with the olive oil before serving.