Top 10

Vegan comfort suppers

 

Check out our top ten vegan comfort suppers - from hearty bean stews to marinated silken tofu dishes... Ainsley Harriot’s spicy bean burger makes a great mid-week treat – plus it’s easy to rustle up in half an hour or so. Come in from the cold with a barley-based traditional Jewish casserole, a chilli-spiked curry from Madhur Jaffrey or a rich three-bean and wild mushroom stew. Lentils, chickpeas, tofu and an assortment of beans lend weight and flavour to these warming dishes.

 
Chickpea and Broccoli Tagine

Celia Brooks Brown's peasant-style stew is mild and satisfying - though a dab of fiery harissa finishes it off perfectly...

 
Iman Biyaldi (Stuffed Aubergines)

The story goes that when a priest tasted this spiced dish, he fainted with pleasure - try this delicious recipe provided by The Vegetarian Society

 
Linguini with Spinach and Smoked Tofu

Crisp fried tofu and peppery spinach make Charlotte Jost's tasty pasta supper a fabulous meat free meal

 
Mixed Vegetables in a Mustard and Cumin Sauce

Black mustard, cumin and onion seeds give a kick to potatoes, cauliflower, carrots and tomatoes in Madhur Jaffrey's flavoursome vegetarian dish

 
Puy Lentil, Coconut and Wilted Spinach Soup

Coconut milk adds a mellow, tropical touch to Celia Brooks Brown's simple yet tasty lentil and spinach soup

 
Spicy Beanburgers

Ainsley Harriott's spicy beanburgers are packed with spinach, cannelloni beans and chilli - try slapping them on the barbie...

 
Steamed Tofu with Fiery Sauce

Vegans and oriental food fans will enjoy Ching He-Huang's virtuous supper of steamed tofu with fiery chilli sauce

 
Three Bean and Wild Mushroom Stew

For a hearty and tasty vegetarian meal try Ashbell McElveen's simple recipe for a three-bean and wild mushroom stew

 
Vegetarian Chilli

Nutty-tasting cumin and vibrant paprika add a spicy kick to this homely dish by James Tanner

 
Vegetarian Cholent (Vegetable Casserole)

Michael Van Straten's vegetarian version of this hearty Jewish casserole is served with a minted orange and olive salad

 
 
 
 
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