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The Veg Table is finally here!
The Veg Table is a collection of recipes taught and cooked for thousands of people every year. The recipes are 100% people tried and tested.
They’ve got the thumbs up in classes, parties, supper clubs and catered events. Fresh, full of flavour, and inspired by regional cuisine, they showcase a range of cookery techniques and a variety of ways to make meat free meals tempting and indulgent.
Jackfruit is by no means Mexican, however it is a great replacement for carnitas, pulled pork, which is very popular in Mexico. Pulled jackfruit tacos are my take on the classic Mexican taco. Hope you like it. Pulled Jackfruit Tacos For the spice blend2 tsp ground...read more
Acaraje is traditionally encountered in Brazil's north eastern state of Bahia. These falafel type discs are made from black-eyed beans that are soaked, rubbed to remove the skins, then fried. Once the balls are cooked, they are then sliced and filled. This vegetarian...read more
Spinach is one of the most versatile vegetables and it takes centre stage in this recipe. No, 400 grams of spinach is not a typo; it wilts down to almost nothing, but leaves you with a dish full of greens. It’s often looked at as a side, but there’s no reason why it...read more
Cauliflower is a very underrated vegetable - this curry lets it shine. Cauliflower doesn’t have a strong taste, allowing it to absorb the flavours of the sauce and when cooked correctly has a great texture. An important part of cooking a curry is letting your onions...read more
Chickpeas and spinach are two of the most universally liked ingredients. Paired together with chermoula, a marinade made from garlic, herbs and lemon, then finished with creamy yoghurt, this dish delivers. To ensure the yoghurt does not curdle, before stirring it in,...read more
Fajitas trace back to Mexican ranch workers living across the border in Texas. Does that make it Mexican or Tex-Mex? You decide. Either way fajitas are great. This vegetarian version is made with meaty portabello mushrooms. Don't leave the mushrooms to marinate too...read more
Mushrooms add great texture to vegetarian dishes and the blended cashews provide a rich creamy base for this curry. Gravy is the sauce of the curry and it’s personal whether it should be thick or thin. The joy of cooking your own is you get to decide. Personally, I...read more
Gnocchi has a tainted reputation due to the prepackaged varieties available in the supermarket. They are bland and very stodgy. Freshly made gnocchi should be light and fluffy like little pillows. If you’re not a fan of gnocchi and have never tried freshly made, give...read more
These flatbreads are simple to make and absolutely delicious. Don’t be worried if the filling pokes through the dough, it will be fine in the end. The filling possibilities are endless – a variety of fresh herbs, spices and tastes can be added to create your own...read more
Everyone loves a good samosa. This samosa recipe makes a bundle of the little parcels, but don’t worry if they’re not gobbled up because they freeze well too. The secret to this recipe is the amchoor powder, which is a fruity spice powder made from dried green mangos....read more
Tortilla soup is very satisfying and soulful. This recipe is based on the traditional way to make it, however I’m leaving the option to add courgette, sweetcorn and beans to make the soup into a more substantial meal. The combination of beans, sweetcorn and squash...read more
In Mexico, the cheeses are very subtle and creamy, unlike the punchy cheddars we have in the UK. Feta may seem a weird choice, but it works well – opt for a creamy feta instead of a salty or long cured one. Wensleydale is also a good substitute for Mexican cheese. ...read more