2

Butternut squash stuffed with mushroom, olive and tahini rice

Butternut squash is such a versatile vegetable that I tend not to think of stuffing it. It always seems like a bit of a cop out, stuffed squash is rather a veggie cliche!
But this time I couldn’t help myself, I had dried wild mushrooms, olives and tahini, and when I saw pomegranate seeds in the supermarket, the seeds of an idea for a great recipe were sown…
It really is delicious, sweet roasted squash with a stuffing full of earthy savoury flavours with the mushrooms, tahini and olives.
And the pomegranate seeds and pea shoots finish it off very nicely!
It slices ever so well too, Alex and I ate it for a couple of days of work lunches, a quarter squash per portion.
And of course, it’s very pretty. That always helps with the anticipation of a good lunch!

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Butternut squash stuffed with mushroom, olive and tahini rice

makes 4 servings


for the stuffed squash
1 butternut squash, I forgot to weigh mine but it was about 18 cm long before cooking, and quite wide
2 tsp oil
80 g rice (or 300 g cooked rice)
10 g dried wild mushrooms
100 g fresh mushrooms, diced
50 g green olives, halved
2 tbsp tahini
salt and pepper
for garnish
50 g pea shoots
80 g pomegranate seeds


Preheat the oven to 190 degrees c.
Halve the squash and scoop out the seeds and fibrous bit. Rub each squash half with 1 tsp oil and place cut side up in a roasting tray. Cook for 30 minutes, flip over and then cook for a further 15 minutes. The thicker part of the squash should be tender enough to allow a fork to pierce it, but not be completely soft.
While the squash is roasting make the filling.
Cook the rice in about 200 ml water until just soft. There should be a very little liquid left. For this recipe I only lightly rinse the rice, as it’s nice if it’s quite starchy and sticky when cooked, it helps the stuffing hold together.
If you’re leaving the rice a while before stuffing the squash, pop it in the fridge to cool down properly.
When you’re ready mix the dried and fresh mushrooms, tahini and olives with the rice and season well.
Scoop a little of the butternut squash out of the ‘neck’ end and mix that into the rice as well.
Now you should have a good space all along the squash for the stuffing.
Put half of the rice mixture in each squash half and pack it in well. It will make a lovely big mound.
Bake the stuffed squash for 45 minutes if the rice mixture was cold when you put it in, 5 – 10 minutes less if it was warm.
Garnish with the pea shoots and pomegranate to serve.


By E.

2

Rosti, apple dill coleslaw and walnut pate

I’m not sure why potato rosti is so satisfying, but it really really is!
I guess, like with roast potatoes or chips, it’s the combination of potato with a crisp outer layer and a soft inside, which is always going to be such a comforting combination.
This recipe makes a great lunch, combining the rosti with a lovely fresh apple and dill coleslaw, and a savoury, creamy walnut pate.
It’s really quick to prepare if you have a food processor with a grating attachment, but if not you can always slice the cabbage, celery and apple for the coleslaw. The potatoes and carrot do need grating though! The ground ginger in the coleslaw may seem an unusual ingredient, but do try it, it’s just a tiny bit so you don’t taste it as such but it complements the flavours of the vegetables beautifully.
We ate the rosti between the two of us, and had coleslaw and pate left for another meal, but you could serve it as a starter for 4 with the rosti cut into quarters.

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Rosti, apple dill coleslaw and walnut pate

serves 2 to 4


for the potato rosti
5 medium potatoes, grated
salt and pepper
1 tbsp oil
for the apple dill coleslaw
200 g white cabbage, grated
1 large carrot, grated
2 sticks celery, grated
2 small apples, cored and grated
2 tbsp sherry vinegar
2 tbsp rapeseed oil
a pinch of ground ginger
a pinch of salt
15 g fresh dill
for the walnut pate
100 g firm tofu
50 g walnuts
2 tbsp nutritional yeast
50 ml soya milk
1 tbsp dried ramsons or a small clove of crushed garlic
a big pinch of salt
2 tbsp oil
1 tsp vegan Worcestershire sauce


Grate the potatoes first, and then tip them into a clean tea towel and wring out over the sink.
Heat the oil in a (preferably low-sided) frying pan on a medium heat. Add the potatoes, with salt and pepper, to the pan and squash out into a large round, about 5 mm thick. Cook for around 5 minutes until golden brown. Flip, and cook the other side for a further 5 minutes. While the rosti is cooking make the coleslaw. Simply combine the vegetables and apple with the oil, vinegar, dill and seasoning and mix well.
For the walnut pate, whizz all the ingredients together in a food processor or with an immersion blender until combined but still with a little texture.
Serve the rosti cut into halves or quarters, with the coleslaw and pate on the side.


By A. and E.

4

Creamy tarragon, cashew, courgette and butternut spaghetti

This weekend Alex and I have been stripping wallpaper and sanding walls, it’s hard work, and so dusty!
So for lunch today we needed something easy and nutritious, with minimal time spent in the kitchen.
We’d picked up some spiralised vegetables cheap at the supermarket the other day, so we combined them with gluten free spaghetti, toasted cashew nuts, tarragon, and a cheaty sauce made from vegan cream cheese (we used violife brand).
It was gorgeous, comforting while still giving us a good amount of vegetables, and some protein from the cashew nuts. The tarragon really makes it though!
It’s a combination of flavours we’ll be making again, possibly with the vegetables diced rather than spiralised, the textures will work just as well.

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Creamy tarragon, cashew, courgette and butternut spaghetti

serves 2


180 g courgette, spiralised or diced
50 g butternut squash, spiralised or diced
80 g gluten free spaghetti
50 g cashew nuts
2 tbsp fresh tarragon, chopped
100 g vegan cream cheese
2 tbsp soy milk
2 tbsp nutritional yeast
salt and pepper


In a dry saucepan on a medium heat cook the cashews, stirring often until starting to brown, around 3 minutes. Tip into a dish to cool.
Bring a large pan of salted water to the boil (use the cashew pan for ease), and cook the spaghetti according to the packet instructions. Steam the courgette and butternut squash (I use the microwave), 2 – 3 minutes each if spiralised, a little more if diced.
Drain the pasta and return it to the pan on a low heat. Add the vegan cream cheese, tarragon and soy milk. Stir until the cream cheese has melted into a sauce.
Mix in the nutritional yeast and salt and pepper to taste.
Toss through the courgette, butternut and cashews.


By A. and E.

2

Lentil and vegetable bake, moussaka style

I didn’t really feel like I should be calling this a moussaka, with it being vegan, but the flavours definitely have a nod to the Greek classic!
I guess with there being a meat free base, and a dairy and egg free topping, it should maybe be called moussaka, veganbungalow style… The first time I made moussaka, many moons ago, it was with a white sauce based topping, but as I researched more recipes over the years I changed to the type more like a savoury custard. So that’s what I’ve recreated here. Soy yoghurt and silken tofu blended with tapioca and flavourings sets up nicely and add a lovely richness.
Also, although aubergine (eggplant) are more well known in a moussaka, Alex would grumble furiously if I used them, so here I’ve gone for courgettes (zucchini). I actually prefer them!
The only oil in the recipe is drizzled on top to brown the courgettes, making it super healthy. To be honest though, that was mainly laziness, I didn’t want to wash up a frying pan…

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Lentil and vegetable bake, moussaka style

makes 4 generous servings


for the lentil layer
1 carrot, grated (I used the food processor, as it’s also used for the creamy sauce)
2 sticks celery, grated
250 g mushrooms, chopped
100 g red lentils, rinsed
100 g green lentils, rinsed
1/4 tsp cinnamon or cassia (I’m not fond of a lot of cinnamon, feel free to add a little more if you like it)
2 tbsp dried oregano
1/4 tsp dried thyme
1 tbsp dried ramsons or 2 cloves chopped garlic
1/2 tsp yeast extract (make sure it’s a gluten free one)
500 ml water
salt and pepper
for the vegetable layers
2 medium sized potatoes, quartered
3 medium sized courgettes, cut into 5 mm rounds
1 tbsp oil
for the savoury custard
250 ml unsweetened soy yoghurt
175 g silken tofu (half a standard tetra pack)
3 tbsp nutritional yeast
1 tsp brown rice miso
2 tbsp tapioca flour


Preheat the oven to 200 degrees c.
Put all of the ingredients for the lentil layer, apart from the salt and pepper, in a large saucepan and bring to the boil. Turn down the heat and simmer for around 25 minutes, uncovered, until the red lentils have disappeared into the sauce and the green lentils are tender.
Season to taste.
While the lentils are cooking, steam the potatoes and courgettes. The potatoes need to be tender, and the courgette slices starting to go bendy. Cook them separately, I used the microwave.
Whizz together the ingredients for the savoury custard in a food processor until smooth.
Slice the potatoes into 5 mm slices and place them in a layer in the bottom of an ovenproof casserole dish. I use a 20 cm round one (I also used this to cook the lentils, and then transferred them to a bowl for the layering).
Add the lentils next, and then a good thick layer of courgettes, use about 2/3 of them.
Next the savoury custard, and then arrange the last 1/3 of the courgettes prettily on top.
Drizzle with the oil. Bake for 20 minutes, and then flash under the grill for a few minutes to brown the top if you like.


By E.

0

Gluten free beetroot papardelle with pea and basil pesto

We’re finding ourselves having less and less time for cooking new things recently, we’re eating the usual delicious salads for work lunches and that sort of thing, but nothing really new enough to blog about on the whole!
But this, although we can hardly believe it, is our 300th post for veganbungalow!
So it feels like the right time to make something special.
In our experiments with the flour mix we use for our pittas, we’ve discovered (oh joy of joys!), that it makes a great gluten free pasta!
It has a wonderful texture, and can be used for tagliatelle, tortellini, ravioli and all those sorts of things.
For this recipe we’ve kept it simple, just a basic dough with a little beetroot powder added for a fun colour, and a super quick and delicious pea and basil pesto.
It’s definitely a dish worthy of our veganbungalow milestone!

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Gluten free beetroot papardelle with pea and basil pesto

serves 2


for the pasta
30 g cassava flour
35 g millet flour
15 g rice flour, plus a little extra for dusting the board
40 g potato starch
3 g xanthan gum
a pinch of salt
10 g beetroot powder
80 ml cold water (you may need a bit less)
for the pesto
75 g frozen peas
30 g cashew nuts
15 g basil leaves
4 tbsp oil
2 tbsp lemon juice
1 tsp dried ramsons, or 1/2 clove of garlic
60 ml water salt and pepper


To make the pasta, mix together the dry ingredients with a balloon whisk and slowly add the water, mixing with your hand until it forms a dough. It should be fairly soft and pliable.
Pop the dough in a plastic bag, and rest it in the fridge for at least 20 minutes. It will be hard to roll if you don’t.
While the dough is resting, make the pesto.
Simply whizz all of the ingredients together in a mini processor, or use a pestle and mortar. It should not be completely smooth you want a bit of texture.
Dust your board with a little rice flour and roll the dough out to around 1 mm thick. Cut into 10 mm strips.
Bring a large pan of salted water to the boil and carefully drop the pasta in. Bring back to the boil and cook the pasta for 2 minutes and then drain. The pasta will swell up a little as it cooks
Serve the papardelle with the pesto plopped prettily on top.


By A. and E.

2

Greek style lemon potatoes

Oh these are good! Potato and citrus isn’t a combination that I tend to think of instinctively, but I guess that may be my northern European palate…
The British way with potatoes tends more towards pairing them with mint or parsley, that sort of thing. Or frying them or mashing them of course!
But slowly baked in a lemony, herby broth the potatoes soften but hold their shape and go a little sticky around the edges. Yum!
They’re great warm as part of a main meal, or cold in a salad too.

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Greek style lemon potatoes

makes 4 servings


5 medium sized potatoes, peeled and cut into wedges
2 lemons, juiced
3 tbsp oil, I used cold pressed rapeseed
75 ml hot water
1 tbsp rice flour
1/4 tsp celery seed
1/4 tsp dried thyme
2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1 tbsp fresh parsley, chopped (optional)


Preheat the oven to 180 degrees c.
Put the potatoes in a roasting dish that holds them comfortably without being crowded.
Whisk together the lemon juice, oil, hot water, rice flour, celery seed and dried herbs and seasoning.
Pour the mixture over the potatoes. Cover with foil. Bake for 45 minutes stirring half way through.
Remove the foil and bake uncovered for 30 minutes.
The potatoes should be beautifully tender and a little sticky. Scatter the parsley on top just before serving.


By E.

3

Jackfruit salad with capers, apple and parsley

I do tend to serve jackfruit hot, as in the recipes we’ve published before, but it’s great as a salad ingredient too!
So this time I’ve paired it with salty sharp capers, sweet apple and lovely fresh parsley.
There’s a little bit of pickled gherkin too, and a simple dressing made from unsweetened soy yoghurt and Dijon mustard.
It’s a very moreish salad with great textures! We’ll be eating it for work lunches, with some of our gluten free pittas and a simple salad of carrot, cabbage and sugar snap peas dressed with lemon juice. Yum!

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Jackfruit salad with capers, apple and parsley. With gluten free pittas!

makes 4 servings


1 tin of young green jackfruit in brine, cut into bite sized pieces (500 g tin, 365 g drained weight)
3 tbsp capers, chopped. Use either the little type or the larger caper berries, either is good. Rinse them if they are the ones packed in salt
1 apple, peeled and chopped
15 g parsley, chopped
2 tbsp chopped sweet pickled gherkin
120 ml plain unsweetened soy yoghurt, or use vegan mayo
1 tsp Dijon mustard


Put the vegetables, fruit and herbs in a medium sized bowl as you chop them. Add the soy yoghurt and mustard and gently mix everything together until well combined.
The capers should season the salad so you won’t need to add salt.


By E.

2

Lentil and red pepper soup

I guess lentil soup tends to be seen of as more of an autumnal type of a meal, but I’m not one to shun a soup at any time of year! And red peppers are summery, no?
Anyway, it was delicious, filling but not too heavy and it’s so very easy to make.
There’s nothing like making a big pot of homemade soup so you have something wholesome waiting after a long day at work!

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Lentil and red pepper soup

makes 4 servings


1 large red (bell) pepper, diced
1 carrot, diced
3 celery stalks, sliced
1 small onion or leek, diced
175 g red lentils, rinsed
1 tsp dried sage
1/2 tsp dried thyme
2 tsp smoked paprika
900 ml hot water
salt and pepper to taste
2 tbsp nutritional yeast (optional)


Preheat the oven to 160 degrees c.
This is so easy it’s barely a recipe…
Put all of the ingredients bar the salt and pepper and nutritional yeast in a large casserole dish. Cover, and cook in the oven for 45 minutes, stirring half way through. Whizz it up a little using an immersion blender if you like, but it’s not really necessary.
Season to taste, and stir through the nutritional yeast just before serving.


By E.

2

Salad of cannellini beans, sweet potato and greens

I got a giant sweet potato from the shops the other day, one of those really huge ones that look so much fun, until you have to try and peel them…
But I persevered, and a good job too as without it I wouldn’t have been able to make this delicious salad!
The sweet potato is roasted so it gets lovely caramelised bits, and then mixed with creamy cannellini beans, baby spinach leaves and crispy baked cavolo nero.
Simply finished with lemon zest, juice and basil leaves it made a lovely work lunch filled with great texture and flavour.

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Salad of cannellini beans, sweet potato and greens

makes 3 to 4 servings


1 400 g tin of cannellini beans, drained
1 really big sweet potato, peeled and diced
3 big leaves of cavolo nero, thickest section of stem removed and cut into pieces roughly 4 x 4 cm
2 tbsp oil
50 g baby spinach, roughly chopped
juice and zest of half a lemon
2 tbsp chopped fresh basil
salt and pepper


Preheat the oven to 220 degrees c.
Put 1 .5 tbsp of the oil in a roasting tin along with the sweet potato and a pinch of salt and toss to coat. Roast for around 25 minutes, turning once, until the sweet potato is soft and caramelised in places.
Remove from the tin to cool.
For the cavolo nero, pour the remaining 0.5 tbsp of oil into the palm of your hand and add a little salt. Swiftly rub your hand together to distribute the oil over both, and then rub it into the cavolo nero pieces, making sure they are all coated.
Transfer to the roasting tin and bake for around 10 minutes until crisp. Keep an eye on it and check after 5 minutes, it burns quickly and if that happens it does not taste good.
Toss together the beans, sweet potato, spinach, lemon juice, lemon zest and basil along with a pinch of black pepper.
Add the cavolo nero just before serving, otherwise it will lose its crispness.

By E.

2

Fennel bhajis

Back in the dawn of time (well probably only 3 years ago) the onion bhaji was a go to happy snack for me, however between gluten intolerance and onions giving me bad acid reflux they are now firmly off the menu. I was lamenting this with Ellie the other day, and we both came up with the same solution, Fennel! Finely sliced it looks and behaves a lot like onion, and the wonderful anise flavours make this a great alternative, a dish of its own,  rather than a substitute.

yummy, crispy , fennel bhajis

I lightly steamed the fennel to mellow the flavour slightly and it gives a better texture for the bhaji. I’m also using a deep fryer, these would work in a regular skillet with a good covering of oil too.

Ingredients:

Makes between 4 and 6 

1 bulb of fennel (about 200g) 

5 tbsp gram flour

1 tsp garam masala

1 tsp dried coriander

Half teaspoon cumin

Good pinch of salt and pepper

Heat the deep fryer to 160 degrees centigrade

Remove the green parts of the fennel bulb ( I used them in soup) and finely slice the bulb into thin strips.

Place in a microwave bowl with 2 tablespoons water, cover and microwave for 90 seconds. Don’t drain the water!

Add the spices, salt and pepper to the fennel and steaming water, mix, then add the gram flour.

This will create a sticky batter that will just hold the fennel together.

When the oil is up to temperature carefully place desert spoon sized dollops into the oil.

When they float up to the surface, carefully turn over with a slotted spoon.

Cook until the bhaji are well browned and crispy, about 5 minutes.

Remove from the oil with a slotted spoon and place on kitchen towel to absorb the excess oil
By A.