With that in mind Gemma Ogston, chef and writer of ‘The Self-Care Cookbook: Easy Healing Plant-Based Recipes’, has recreated some family favourite recipes into delicious vegan dupes to make at home, using products available at Holland & Barrett.
Gemma is amongst other top vegan influencers sharing their knowledge on wellness and nutrition such as Chessie King, Niki Webster, Deliciously Ella and Laura Wright.
2 large spring onions, white part only – finely diced
3 cloves garlic, finely diced
2 tbsp finely diced ginger
3 tbsp Hoisin sauce (recipe below)
1 garlic clove, finely crushed
Pancakes for crispy duck (can buy in Chinese supermarket)
1 cucumber, cut into matchsticks
1 bunch of spring onions, cut into thin strips lengthwise
Sesame seeds, to garnish (optional)
Fresh coriander leaves, to garnish (optional)
Put all the ingredients into a blender and blitz with a smooth.
Drain the jackfruit tin and put in a bowl. Using the back of a fork break up the jackfruit until it is in threads.
Heat up oil in a frying pan and gently fry the spring onions until softened. Add the garlic and ginger and fry for a few more minutes .
Now add the five spice mix and fry for a minute or so.
Add the jackfruit soy sauce, 2 tbsp of your homemade hoisin sauce, ( or shop bought if you want ) sesame oil and rice vinegar. Mix together everything well. Squash the jackfruit pieces again with a spoon to make sure the individual fibres separate more. Season with pepper ( you don’t need to add salt as already salty enough).
Simmer gently for about 10 minutes and then cool.
Chill in the fridge overnight to marinade.
Just before you are ready to eat, turn on the oven to 200° C and spread the jackfruit pieces on a lined baking tray. Brush them with a little hoisin sauce. And roast for about 20 minutes until a little crispy on the edges
Warm up your pancakes in a bamboo steamer if you have one or in a pan with a lid on a very low heat for a few mins.
Put some hoisin sauce on the inside of each pancake, followed by jackfruit ‘duck’, cucumber and spring onion garnish with Sprinkle with sesame seeds and fresh coriander! Roll up and enjoy.
250 ml plain yogurt ( I used vegan coconut)
2 teaspoons baking powder
BBQ sauce( I used Dr Wills )
¼ Pineapple cut into small pieces
1 red pepper cut into small pieces
1 small red onion cut into small pieces
1 chilli sliced into small pieces
1⁄2 tsp garlic powder or 1 clove garlic chopped
freshly ground black pepper to taste
To make the flat bread pizza dough, in a large bowl, mix together the yogurt, flour, baking powder, and salt until a dough forms.
Transfer the dough to a lightly-floured surface and roll into a pizza shape. Put on a lightly greased non-stick baking tray and cook on 200 degrees c for 10 minutes. Remove from oven and put to one side.
Now spread BBQ sauce over pizza base and top with all the toppings other than the cheese sauce ( this goes on later )
Cook for another 10 minutes on 200 and then drizzle the cheese sauce( below) over the top, slice and enjoy.
Place them in a bowl and cover with water by about 2cm. Cover with a cloth and let sit at room temperature for at least 2 hours. When the nuts are soaked, drain and rinse. Put everything in a food processor or blender. Pulse to roughly break down the cashews. Scrape down the sides, add 60ml water and blend again for about 2 minutes, until the smooth and thick. It should have the consistency of hummus; add an extra splash of water if needed. Taste and add more lemon if needed. (this will last in a jar with lid for up to 2 weeks in. fridge)
1 red chilli finely chopped
1 tsp sweet smoked paprika Fresh thyme chopped 1. tbsp
2 x 400g tin chopped tomatoes
Splash of tamari or liquid aminos
350g dried H&B soya mince
Cooked brown wholegrain rice
Crème fraiche or plain yoghurt
Fry the onions, garlic and chilli in the olive oil in a large pan until softened, then add the spices, tomato purée, chopped tomatoes, soya mince tamari and bay leaf and stock, and bring to a simmer. Cook for 20 minutes then add the beans and fresh thyme and simmer for another 10 minutes, adding a splash of water if it gets a little thick. Season and serve with rice and desired toppings.
400g jar of Biona tempeh drained and cut into 1 inch pieces
1 large red pepper, deseeded and cut into 1inch squares
1 large courgette cut into 1 1/2-inch pieces
1 large white or yellow onion, cut into 1 1/2-inch pieces
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
1 cup plain yogurt (I use vegan coconut)
2 garlic cloves, finely chopped or grated
1-4 red chillies (depending on how hot you want it), chopped, seeds and all
Teaspoon coconut sugar or maple syrup
1 tbsp apple cider vinegar
4 Wraps or. 4 pitta bread
¼ Red cabbage finely shredded
Fresh herbs (coriander parsley)
Whisk all marinade ingredients together. Pour over to Coat the vegetables and tempeh well marinade in the fridge for at least two hours or overnight.
Put the veggies and tempeh onto skewers, alternating ingredients.
Heat the oven to 200 degrees c and Place skewers on a baking tray. Cook for about 15 minutes and Half-way through baste the kebab with sauce. Kebabs are ready when or until the vegetables are tender and everything is browning. You can also do this in a frying pan, and cook for about 10 minutes until browned.
To Serve, warm the bread and place the kebab in the bread with garlic and chill sauce shredded cabbage, herbs and pickled chillies. Squeeze the lemon over the kebab roll and enjoy YUMM.