What Vegans Eat: Over 100 Simply Delicious Dishes

2 muffins (check the label for eggs and milk, wholemeal usually don’t contain any)

For the vegan hollandaise

60g (½ cup) cashews

Juice of ½ lemon

½ tsp salt

½ tsp garlic powder

⅓ tsp ground turmeric

1 tsp Dijon mustard

Start by making the hollandaise sauce. Soak the cashews for 1–2 hours in 125ml (½ cup) water and the lemon juice – this helps to break down the phytic acid in the nuts, making them easier to digest.

Drain and rinse the cashews under cold water in a sieve, then add to a blender with the remaining ingredients and blend to smooth consistency. Set aside.

Using a pestle and mortar, grind all the seasonings – paprika, oregano, garlic pepper and onion salt – to a fine powder, then tip out on to a flat plate.

Cut the tofu in half and dab with kitchen paper to remove any moisture. Brush the tofu slices with oil and press them into the seasoning to coat on all sides.

Heat a little oil in a pan over a medium heat, then add the shallots, tomato halves and tofu and fry for 10 minutes, turning the tofu every couple of minutes to brown on all sides.

Wilt the spinach in a separate pan with a little water over a low heat, then scoop out with a slotted spoon and stir into the tofu. Cook for 1 minute.

Meanwhile, halve the muffins and toast lightly. Warm the hollandaise sauce in a pan over a low heat.

Put the muffin halves on two plates and layer the spinach, tofu and tomato on top, then a dollop of warm hollandaise sauce. Garnish with a dusting of smoked paprika and serve immediately.

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Quick bites

Vegan pesto (#ulink_30645a62-3468-5bfe-a5a7-c9f1641f6db1)

Pesto is my favourite sauce! I love it on everything. I could create a book dedicated to it (and I might), so this is my pesto recipe that you can use time after time and pair with all kinds of delicious dishes. Add vegan cheese for extra decadence and an added melty bonus.

MAKES 1 JAR

70g (½ cup) pine nuts

3 large garlic cloves, roughly chopped

¼ tsp sea salt, plus more to taste

½ tsp black pepper

1 tbsp (¼ cup) nutritional yeast

50g (2 cups) roughly chopped basil leaves

50g strong vegan cheese, grated (optional)

Juice of ½ lemon

4 tbsp extra virgin olive oil

Bash the pine nuts using a large pestle and mortar to break them up, then grind to a dense paste.

Add the garlic, salt, pepper and nutritional yeast and grind into the nut paste.

Add the basil leaves (fine stems are ok but avoid large stalks) and begin to bash the leaves down until they become darker and moist, then blend them into the paste. Scatter in the vegan cheese now, if using, blending it into the pesto evenly.

Lastly, pour the lemon and oil into the pesto mix slowly, a little at a time, stirring it to your preferred consistency.

If you are looking for a quick alternative method, just add the ingredients to a blender and blend until smooth.

Store in a jar and use within a week.

Quick bites

Pesto muffins (#ulink_47349285-c799-5692-96f8-a9363bfc9e9b)

Pesto muffins are perfect for snacking on the go. Try them with my Wholesome tomato soup (#litres_trial_promo).

MAKES 12

250g (2 cups) plain flour

2½ tsp baking powder

½ tsp salt

310ml (1¼ cups) oat milk

60ml (¼ cup) olive oil

1 tbsp ground flaxseed

1½ large courgettes

60ml (¼ cup) Vegan pesto (#u6346131d-17e4-51be-bb45-a403f1ee0c08)

Basil leaves, to serve

Preheat the oven to 200°C/180°C Fan/400°F/gas 6 and grease the cups of a 12-hole muffin tin.