Chickpea Salad

Ingredients

• 1 tin of chickpeas
• 1 small onion, finely chopped
• 2 tomatoes, skinned and chopped
• 1 red pepper, diced
• 1 tbsp chopped celery
• 1 tbsp chopped parsley
• 1 tbsp vinaigrette
• Lemon juice to taste
• • 1 cauliflower
• • 1 red onion
• • 2 tbsp oil
• • 30g/1oz parsley, finely chopped
• • 100g/3½oz baby spinach
• 2 medium sized potatoes, peeled and cut into 4mm cubes
• 14g/1 tbsp vegan margarine
• ¼ tsp paprika
• Salt as required
• 4 vegan sausages (both Quorn Brilliant Bangers and Richmond Meat-Free sausages work well)
• 100g red lentils
• The tomato sauce from a 420g tin of baked beans
• 1 tsp tomato purée
• 400g tinned tomatoes
• 1 tsp tomato purée
• ¼ tsp sugar
• 10g/2 tsp margarine
• 150g firm tofu cut into 4mm pieces
• 50g soya cream
• ¼ tsp turmeric
• ½ tsp soya sauce
• 160g silken tofu (room temperature)
• 7g/2 tsp cocoa powder
• 6g/1 tsp vanilla essence
• 25g/4 tsp golden syrup
• 50g ginger biscuits
• 250g silken tofu
• ½ tsp vanilla extract
• 75g puréed mango
• 100g vegan cream cheese (Philadelphia Plant-Based works well)
• 50g soya cream
• 1 tbsp maple syrup or to taste
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• ½ tsp paprika
• 200g firm tofu
• 1 stock cube in 200ml hot water
• ½ tsp mixed herbs
• ½ tsp soya sauce
• 100g brown onion
• 150g carrots
• 1 tbsp vegetable oil
• 2 garlic cloves
• 400g tomato passata
• 1g/1 tsp dried oregano
• 1 x 7g vegetable stock cube
• 3g fresh basil
• 1 tbsp olive oil
• 1 small onion
• 1 garlic clove, chopped and puréed
• 100g vegan Quorn pieces, cut into 4mm cubes
• 100g tinned cannellini beans, drained and passed through a sieve to remove the skins
• ½ tsp mixed herbs
• ½ vegetable stock cube
• 200ml water
• 1 tsp Bisto original gravy powder (add a little extra if required)
• 1 tbsp oil
• 1 onion, diced
• 2 garlic cloves, chopped
• 2 tsp mild curry powder (or for a stronger flavour use a medium curry powder)
• 150g full-fat coconut milk
• 110g brown onion
• 135g sweet potato
• 100g carrot
• 560g butternut squash
• 30ml/2 tbsp vegetable oil
• ½ tsp turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tsp of lime juice
• ½ tsp salt
• 400ml coconut milk
• 1 x 7g vegetable stock cube
• 50g red lentils
• 2 cloves garlic, crushed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 medium carrots (160g), sliced
• 500ml vegetable stock
• 30g red lentils
• 1 garlic clove
• 1 small sprig of mint
• 120g frozen peas
• 50g vegan cream cheese
• 300ml/½ pint sweetened plant-based milk
• 3.5g/1 tsp cocoa powder
• 15g/1 tbsp smooth peanut butter
• 95g/1 banana
• 60g Ready Brek oats
• 390ml sweetened plant-based milk such as soya, oat or almond
• 1 tbsp olive oil

• • 50g/1¾oz tahini
• • 120ml/4fl oz water
• • 15g/½oz smooth peanut butter
• • 2 garlic cloves
• • 4 tbsp lemon juice
• • 1 tsp Dijon mustard
• • 1 tsp of cumin
• 170g silken tofu (room temperature)
• 50g ripe banana
• 7g/2 tsp cocoa powder
• 6g/1 tsp vanilla essence
• 25g/4 tsp golden syrup
• 1 fresh medium beetroot
• 100g broccoli
• 50g peas
• 1g fresh mint
• 300g sweet potato, peeled and chopped
• 95g dry red lentils
• 250ml water
• 1 x 7g vegetable stock cube
• 500ml water
• 1 medium sweet potato, peeled and sliced
• ½ vegetable stock cube
• 60g red lentils
• 400ml water
• 50g sweet potatoes, peeled and cut into 4mm cubes
• ¹⁄3 of the curry mix
• 200ml/¹⁄3 pint sweetened plant-based milk
• 3.5g/1 tsp cocoa powder
• 15g/1 tbsp smooth peanut butter
• 95g/1 banana
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tbsp curry powder
• 50g/2oz sultanas
• 75g/2½oz chopped almonds
• 2 carrots, peeled and chopped
• 1 cauliflower, cut into small florets
• 300g/10½oz vegan Quorn chunks
• 300g/10½oz easy cook rice
• 500ml hot vegetable stock
• 2 tbsp chopped fresh parsley
• 4 slices white bread
• 100g/4oz soft cheese with garlic and herbs*
• Toasted flaked almonds
• Slices of mango
• ½ onion, sliced
• 1 tsp cumin seeds
• 1 tablespoon cooking oil (and optional small knob of vegan margarine)
• ¼ tsp Asafoetida powder (optional)
• A squeeze of lime or lemon
• Chopped coriander instead of parsley
• Cashew nuts instead of seeds
• Tofu pieces – marinated, smoked or any firm tofu of your choice
• Tempeh pieces, lightly steamed
• Fresh soya (edamame) beans, lightly steamed
• Fresh or dried tarragon to taste

• • 1 tbsp oil
• • 1tin/240g/8½oz chickpeas, drained, rinsed, and left to dry
• • 1 tsp salt
• • 1 tsp smoked paprika
• • 1 tsp onion powder
• 260g ready-made polenta
• 85ml unsweetened plant-based milk
• 1.5g/1.5 tsp nutritional yeast
• ml/1 tbsp unsweetened plant-based milk
• 1 tbsp margarine
• 1 tbsp soya cream
• 150g cauliflower, cut into 4mm pieces
• 50g sweet potatoes, peeled and cut into 4mm pieces
• ¼ tsp turmeric
• ½ tsp mango chutney
• ¹⁄3 of the curry mixture
• 200ml/¹⁄3 pint milkshake from basic recipe
• 100ml sweetened plant-based milk
• 20g soy protein powder
• 50ml/3 tbsp vegan natural yoghurt
• 30g/1oz toasted flaked almonds
• 3g (a sprinkle) fresh coriander
• Chopped chives

• • 2 spring onions, sliced diagonally
• • 4 tbsp sliced almonds, roasted
• • 2 tbsp pomegranate seeds
• Dusting of smoked paprika
• 1 tsp oil
• 200g potatoes, peeled and diced into 4mm cubes
• 1 tsp tomato purée
• 1 tsp tomato ketchup
• 1 tsp mango chutney (only the juice, no fibrous parts)
• ¹⁄3 of the curry mixture
• 200g/¹⁄3 pint milkshake from basic recipe
• 20g soy protein powder

Instructions

© Photo and recipe courtesy of The Vegetarian Society © Photo and recipe courtesy of The Vegetarian Society © Recipe courtesy of The Vegetarian Society © The Adventurous Vegetarian: Around the World in 30 Meals by Jane Hughes, New Internationalist Publications Ltd © Rachel Demuth from Demuths Cookery School © Harjinder Kaur © The Curry Guy © The Vegetarian Society © The Vegetarian Society © The Vegetarian Society © Recipe courtesy of 30-Minute Vegetarian by Rose Elliot (Collins) © Cracking Good Food © Vegetarian Recipe Club © Vegetarian Recipe Club © Vegetarian Recipe Club © The Vegetarian Society © Vegetarian Recipe Club © Vegetarian Recipe Club © The Vegetarian Society © The Vegetarian and Vegan Foundation © The Vegetarian Recipe Club