Snacks and light lunches

Simple and tasty - for the lazier chef, use a suitable bought-in barbecue-style sauce.

Makes 4 burgers

Ingredients

1 block smoked tofu, pressed and crumbled
1 recipe barbecue sauce
2 tsp egg replacer
plain flour to handle and soak up any remaining moisture
sunflower oil for frying/brushing

Instructions

1. Mix all ingredients together and form into burger shapes with floured hands.
2. Freeze for 30 minutes to an hour and fry in medium hot oil on both sides till browning (or brush with a little oil and barbecue).

This mix is a fairly decent approximation to a quality minced beef product (if my memory serves me correctly). Great barbecued or fried, served on baps with your favourite hot sauce.

Makes 4

Ingredients

2oz (50g) TVP mince, rehydrated 
1oz (25g) Sosmix, rehydrated with 2 fl oz (50ml) cold water
1 shallot, finely chopped
1/2 tsp garlic powder
2 tsp egg replacer, added dry

Instructions

1. Mix the ingredients together and form into 4 burger shapes.
2. These are best well-frozen so they hold their shape when cooked - freeze for 30 minutes to an hour.

A family picnic standard from childhood was egg sandwiches - the eggs were hard-boiled, cooled then mashed with salad cream (!) and chopped spring onions. This is a more sophisticated version, using smoked tofu and egg-free mayonnaise - the turmeric makes it look convincingly eggy!

Ingredients

1 block (8 - 10oz/225 - 280g) smoked tofu, pressed and mashed
¼ tsp turmeric
1 - 2 tbsp vegan mayonnaise
3 - 4 spring onions, trimmed and finely sliced
seasoning
4 wholemeal cobs
vegan margarine

Instructions

1. Mix together the first 5 ingredients, ensuring the mayo is well-distributed.
2. Slice the cobs open and spread with the margarine.
3. Divide the filling between the cobs.

There seems to be some conflicting information around as to exactly what ful medames is/are: a type of bean or a dish? I've settled on the Wikipedia definition (its spelling the result of a Google count of the numerous versions possible): "Ful Medames is the national dish of Egypt, often eaten at breakfast. It consists of cooked fava beans that have been crushed or mashed. It is served with plenty of olive oil, parsley, onion, garlic, and lemon juice and usually eaten with pita bread." Here's my version - it's already established as a new favourite!

Serves 2

Ingredients

8 oz (225g) frozen broad beans, cooked according to instructions
2 shallots, peeled and finely diced
1 - 2 cloves garlic, finely chopped
juice and finely grated zest of ½ lemon
seasoning to taste
½ oz (15g) flatleaf parsley, chopped
4 - 6 tbsp olive oil

Instructions

1. Drain the cooked beans then add all ingredients to the bowl of a food processor and pulse until the mixture is of a coarse-grained consistency, scraping down the bowl sides when necessary.
2. As Wikipedia suggests, serve with pitta bread for a light lunch - it's best served warm or at room temperature.

After many years of garlic bread preparation, this is a recipe that seems pretty definitive.

Serves 4

Ingredients

1 French stick or 2 batons
1 - 2oz (30 - 50g) vegan margarine
4 - 6 cloves garlic, crushed or very finely chopped
3 tbsp chopped fresh parsley
1 tbsp lemon juice
seasoning

Instructions

1. Pre-heat the oven to 200°C.
2. Cut the bread in two horizontally lengthways, then into a total of four pieces cross-ways (eight if you count top/bottom as separate).
3. Mix the remaining ingredients and spread most on the exposed surfaces of the bread.
4. Smear the remainder over the outside, then reunite top and corresponding bottom pieces and wrap each package separately in a tight foil wrap.
5. Bake for 20 minutes, or until the bread is slightly crisp and golden on the outside.

Chillihedz variation: mix in 2 chopped green chillies, or add thin slices of green chilli before baking.

Quick & easy variation: try this method

My source: Tara McDermott

Serves 2

But serve cold for a picnic!

Ingredients

1 pack smoked tofu, sliced crossways and along the flat to make 4 triangles
oil (I used a mixture of sunflower and sesame)
1 red onion, sliced
lettuce
garlic and chilli oil (optional)
soya sauce
3 - 4 field mushrooms, sliced
1 ciabatta loaf, cooked according to instructions (or use pre-cooked if you can)
1 - 2 tbsp Dijon mustard

Instructions

1. Remove stems from mushrooms.
2. Heat oil a non-stick frying pan.
3. Add tofu slices and fry both sides till browning; remove and dress with soya sauce.
4. Add onions to pan, with more oil as necessary, and fry both sides until soft and browning, taking care not to break the slices; remove and dress with soya sauce.
5. Now add the sliced mushrooms, again with a little more oil and fry till cooked.
6. Season and sprinkle on a little garlic and chilli oil (if using).
7. Cut loaf in half along the flat; place lettuce on bottom then add onions, then tofu, then top with mushrooms. Spread mustard on top half of loaf and press down.
8. Cut across into 2 pieces to serve.

Yield: about 4 burgers

Ingredients

6oz (175g) ground almonds 
2 tbsp tahini 
1 - 2 tbsp tamari 
½ onion, diced fine 
1 carrot, diced fine 
juice of 1 lemon

Instructions

1. Add everything to the almonds.
2. Make into burger shapes and freeze for about 30 minutes; brush with a little oil before cooking – allow to cook slowly.

Two much-loved ingredients combine in this delicious quick-and-easy salad. Requires overnight marination.

Serves 4 as part of tapas meal

Ingredients

1lb (450g) closed-cup (ideally button) mushrooms
juice of half a lemon
3 tbsp red wine vinegar
seasoning
4 tbsp extra virgin olive oil
1 tsp dried oregano
about 12 kalamata olives, stoned and quartered

Instructions

1. Halve or quarter the mushrooms if not button.
2. Mix the lemon juice with 2 tbsp of the vinegar and 2 tbsp of the oil and toss the mushrooms in the mixture.
3. Leave to marinate overnight, stirring occasionally if you remember!
4. Next day, drain any liquid from the mushrooms and prepare the dressing proper: dissolve salt to taste in the remaining vinegar, then combine with the remaining oil and oregano.
5. Toss through the mushrooms with the prepared olives and allow to further marinate before serving.

Quintessential tapas. Best with overnight marination.

Serves 4 as part of tapas meal

Ingredients

4 - 6 mixed peppers, roasted
1 clove garlic, finely chopped
seasoning
2 tsp lemon juice
2 tbsp extra virgin olive oil (or mixture of flavoured oils such as basil, lemon...)
½ tsp dried mixed herbs
1 baguette, sliced and toasted

Instructions

1. Cut the skinned peppers into strips.
2. Mix the remaining ingredients and whisk into a dressing.
3. Pour over the peppers and toss well.
4. Allow to marinate, preferably overnight, otherwise at least 4 hours.
5. Serve with the toasted baguette slices.

My interpretation of the popular pub dish - great as starter or as an unusual accompaniment, or just a snack.

Serves 4

Ingredients

1 large pack plain or chilli-flavoured tortilla chips
1 quantity refried beans 
2 quantities guacamole 
2 quantities fresh tomato salsa
1 pack Tofutti 'Mozzarella'-style slices

Instructions

1. Pre-heat the grill to medium.
2. Scatter the tortilla chips in the bottom of a grill-pan or oven-proof dish.
3. Place the refried beans in the middle and surround with the guacamole.
4. Finally, scatter the salsa around this, top with the Tofutti slices and grill till melted.

Source: 'New Vegetarian Barbecue' by Maggie Black

Yield: 4 burgers

These are marvellous with blue flavour Scheese and/or a smoky chilli sauce on the obligatory baps.

Ingredients

2½ oz (75g) bulghur
2½ oz (75g) polenta
1 tbsp peanut butter
1½ oz (40g) finely chopped salted peanuts
Parmazano
seasoning

Instructions

1. Soak the bulghur in an equal quantity of boiling water and season.
2. Meanwhile, heat about 4 fl oz water to boiling and add the polenta, Parmazano and seasoning.
3. Stir until it solidifies, adding more water if necessary.
4. Remove from heat and mix in the bulghur, peanut butter and peanuts.
5. When cool, form into 4 equal-sized balls with the hands and flatten into burgers.
6. Freeze for 30 minutes, brush with oil and cook low over the coals, turning as required.

My source: John's Vegetarian Recipes

Should do 1 - 2 loaves

Prepare in advance and use good kalamata olives - well worth it!

Ingredients

½ bulb garlic 
½ small onion
2 - 3 artichoke hearts 
2 oz (50g) black olives 
2 sun-dried tomatoes 
olive oil

Instructions

1. Remove excess paper from the garlic and onion.
2. Drizzle both with olive oil, wrap in foil and bake at 180°C until soft and slightly browned.
3. Blend the garlic and onion together with the olives and other ingredients in a food processor to a medium-coarse texture.
4. Salt to taste - you probably won't need any. Serve cold on ciabatta.

A variation on Garlic Bread, for a different taste/texture, or for when time gets a little tight.

Serves 4

Ingredients

1 French stick or 2 batons
1 - 2oz (30 - 50g) vegan margarine
4 - 6 cloves garlic, crushed or very finely chopped
3 tbsp chopped fresh parsley
1 tbsp lemon juice
seasoning

Instructions

1. Cut the bread in two horizontally lengthways, then into a total of four pieces cross-ways (eight if you count top/bottom as separate).
2. Mix the remaining ingredients and spread on the exposed surfaces of the bread.
3. Grill carefully, avoiding blackening, till golden in patches.

My source: VeganChef

Serves 2, generously.

The turmeric actually makes this look like scrambled eggs Florentine - delicious as a quick weekend lunch, or maybe even for breakfast for a change.

Ingredients

1 pack smoked tofu, crumbled
1 tsp onion powder
½ tsp garlic powder
¼ tsp turmeric
1 bag spinach, washed, patted dry, and roughly chopped
4 spring onions, thinly sliced
6 oz (175g) button mushrooms, wiped clean and thinly sliced
1 tbsp olive oil
2 tbsp Parmazano (optional)
3 tbsp freshly chopped basil
3 tbsp freshly chopped parsley
¾ tsp salt
¼ tsp pepper

Instructions

1. To the crumbled tofu, add the onion powder, garlic powder, turmeric and Parmazano (if using) over the top, toss well to evenly coat the tofu, and set aside.
2. In a medium pan over low heat cook the spinach, stirring occasionally until wilted.
3. Remove from the heat and set aside.
4. In non-stick skillet, sauté the spring onions and mushrooms in the olive oil, for 3 minutes or until soft.
5. Add the reserved tofu and sauté an additional 5 minutes.
6. Add the reserved spinach and the remaining ingredients, and stir well to combine.
7. Taste and adjust seasonings as needed.
8. Serve on wholemeal toast (about 2 slices each should do, 3 if you're hungry!).

My source: VeganChef

Serves 6-8

Prepare in advance - this goes a long way with its rich flavours and spreadability.

Ingredients

8 oz (225g) smoked tofu
4 oz (115g) field mushrooms, diced
small onion, finely diced
2 tbsp olive oil
1 tsp garlic, minced
1 tsp dried rosemary, crushed a bit with your fingers
2 tbsp soy sauce
2 tbsp dry sherry or red wine
1/8 tsp freshly ground black pepper

Instructions

1. Crumble the tofu into a small bowl.
2. In a non-stick skillet, sauté the onion in the olive oil for 5 minutes.
3. Add the garlic, mushroom and rosemary, and sauté the mixture an additional 2-3 minutes then add the tofu.
4. Add the remaining ingredients, reduce the heat to low, and simmer for 5 minutes or until all of the liquid has been absorbed.
5. Remove the pan from the heat and set aside to cool for 10 minutes.
6. Transfer the mixture to a food processor and blend for 2 minutes or until smooth.
Transfer the pate to small dish or crock, cover, and chill for 1-2 hours to allow the flavours to blend. Serve the pate on baguette slices.

A substantial twist on a classic.

Serves 4 as part of tapas meal

Ingredients

4oz (115g) brown rice
4oz (115g) basmati rice
2oz (55g) frozen peas
2 tbsp extra virgin olive oil
1 red onion, chopped
4 cloves garlic, finely chopped
3 tomatoes, finely chopped
1 tbsp sun-dried tomato purée
2 tsp smoked paprika
seasoning
1 can chickpeas, drained
4 tbsp chopped fresh flatleaf parsley

Instructions

1. Boil the brown rice in a large pan of boiling water.
2. After 25 minutes, add the basmati rice and continue to boil for about 10 minutes, checking the basmati rice.
3. When this is shy of tender, add the frozen peas and cook for a further minute before draining and plunging into cold water to prevent further cooking.
4. Drain thoroughly and set aside.
5. Meanwhile, fry the onion in the oil till tender. Add the garlic and fry for a minute longer, then add the tomatoes, tomato purée, smoked paprika and seasoning.
6. Cook to a sauce consistency, then add the rice mixture, chickpeas and parsley and toss thoroughly.
7. Serve warm or at room temperature.

Yield: 4 - 6 burgers

Ingredients

16 oz (400g) can of red kidney beans, drained and mashed 
1 small onion, finely chopped 
½ green pepper, finely chopped 
1 carrot, steamed and mashed 
1 tbsp picante sauce, or to taste
3 - 4 oz (75 - 100g) bread crumbs 
up to 6 tbsp flour 
1 tsp black pepper (or to taste) 
dash of chilli powder

Instructions

1. Mix all ingredients together.
2. Add more flour/breadcrumbs to create a firmer mixture, or more sauce if mixture is too stiff.
3. Form into burgers and freeze for about 30 minutes before cooking.
4. Baste with a little oil as necessary - allow to cook slowly.

Yield: 4 burgers

Ingredients

1 pack smoked tofu
1 onion, diced
¼ cup olive oil, divided
4 oz (115g) field mushrooms, finely diced
1 tbsp balsamic vinegar
1 tsp dried basil
1 tsp dried rosemary (crushed a bit with your fingers)
½ tsp garlic powder
½ tsp onion powder
¼ tsp dried thyme
¼ tsp pepper
½ cup whole wheat flour (or enough to ensure the mixture is cohesive)
2 tbsp tamari
4 whole grain buns, split
lettuce, onion and tomato slices, or other toppings of choice
condiments of choice

Instructions

1. In a non-stick skillet, sauté the onion in the olive oil for 3 minutes to soften.
2. Add the mushrooms and sauté an additional 3-5 minutes or until the onions are lightly browned.
3. Add the balsamic vinegar, stir well, and sauté an additional 2 minutes.
4. Remove the skillet from the heat and set aside.
5. Using your fingers (or better, a ricer), crumble the smoked tofu into a bowl. Add the sautéed onion-mushroom mixture, basil, rosemary, garlic powder, onion powder, thyme, and pepper to the tofu, and stir well to combine.
6. Add the flour, tamari, and remaining 2 tbsp olive oil, and stir well to combine.
7. Line a large cookie sheet with waxed paper.
8. Portion out 4 burgers on to the waxed paper, and press the burgers with a burger press or your hands to flatten them slightly.
9. Freeze the burgers for 30 minutes to 1 hour.
10. Cook on barbecue, turning occasionally.
11. Serve on whole grain buns with your choice of toppings and condiments.

*Note: you can make these burgers in larger batches, pre-cook them, and freeze them for later use. Then simply reheat them in the oven or in a nonstick skillet until heated through.

I came across a recipe for the 'classic' muffaletta sandwich by accident and decided it was time to produce a vegan version.

Serves 4

Ingredients

about 20 green olives, sliced or coarsely chopped
1 stalk celery, thinly sliced
grated rind and juice of half a lemon
a few tbsp vegetable stock
3 tbsp olive oil
freshly ground black pepper
1 pack Redwood Rashers (or similar), cooked
about 3oz/85g Mozzarella-style Scheese (or similar), sliced
4 mini ciabatta, cooked if bought semi-baked, sliced open

Instructions

1. In a small pan, gently simmer the celery with the stock and lemon rind, adding more stock until cooked and the liquid evaporated.
2. Mix in the sliced/chopped olives, olive oil and lemon juice, season with pepper and allow to cool a little. Divide the mix between the eight bread surfaces and spread out evenly.
3. Divide the rashers similarly then place a layer of the Scheese on the bottom bread pieces.
4. Snap shut and enjoy.

I have no idea if they eat this kind of thing in Andalucia, but I like the name, so...

Serves 4 as part of tapas meal

Ingredients

2lb (900g) even-sized small/medium potatoes, washed but not skinned
juice of half a lemon
seasoning
3 cloves garlic, finely chopped
1½ tbsp salted capers, rinsed and drained
5 tbsp extra virgin olive oil

Instructions

1. Boil the potatoes in their skins - depending on size, test with a sharp knife after 20 - 30 minutes and plunge into cold water when tender.
2. Allow to cool only until able to handle, then peel while still warm.
3. Finely chop the drained capers.
4. Dissolve seasoning in the lemon juice then whisk with the capers, garlic and oil.
5. Chop the potaoes into bite-sixed cubes and toss with the dressing. Serve immediately.