Recipe: Butternut squash, tomato and spinach lasagne

Squash tomato spinach lasagneServes 6



2 onions chopped

2 tbsp of olive oil

3 cloves of garlic, finely chopped

200g of butternut squash

1 tin of plum tomatoes

60g of roughly chopped sun dried tomatoes

2 tbsp of tomato purée

1 tbsp of bouillon

3 large handfuls of spinach

8 sheets of lasagne pasta

1/2 pint of water


Creamy white sauce topping

2 large nobs of vegan margarine

1 tbsp of corn flour

2 tbsp of plain flour

2 tbsp of nutritional yeast

1 tbsp of English mustard

1 1/2 pints of dairy-free milk

Salt and pepper to taste

60g of vegan cheese



Pop your hob on a mid–high heat and add the oil and onions. Cook until the onions are starting to brown and releasing that lovely sweet, caramelised taste. Then add the butternut squash and garlic. Toss together for a further 5 minutes before you add the tinned tomatoes and water.

Leave to simmer for a good 10 minutes and then pop in your bouillon, sun dried tomatoes, tomato purée and spinach. Stir ingredients till spinach is wilted. Add salt and pepper to taste.

For the creamy white sauce, begin by melting the vegan margarine over a low heat. Pop in the flours and bind together into a golden paste. Slowly introduce the milk in stages. You should end up with thick smooth custard consistency. Now stir in the nutritional yeast, mustard, salt and pepper. If you like, add some bouillon for extra flavour.

Set your oven on 200ºc.

Dish half the squash mix into a large oven dish, layer with four pasta sheets. Tip the rest of the squash mixture in and layer the rest of the pasta sheets on top. Now smother the top with the white sauce, sprinkle the vegan cheese and some nutritional yeast over top. I like to put slices of fresh tomatoes on the top.

Slide it into the top of your preheated oven and leave for 40–50 minutes. Leave to stand for 5–10 minutes before serving with a yummy salad, or simply tuck in as it is. Enjoy.


Recipe: Chocolate orange brownies

Chocolate orange brownies300g cups of self-raising flour

400g cups of Demerara sugar

3 tbsp of cocoa powder

1 tsp of salt

235ml of water

235ml of vegetable oil

1 tsp of orange essence

1 zest of an orange

1 100g bar of 70% diary-free dark chocolate


Set oven to 200C.

Mix your dry ingredients – the flour, sugar, cocoa and salt – together. Add in the oil, bind into a paste and slowly add the water, orange essence and zest. If you don’t have orange essence you can use the juice of the orange and lessen the water added to the mixture. Mix well.

Bash the bar of chocolate into small piece and spoon evenly into your brownie mix. Pour out your mixture into a greaseproof paper-lined backing dish. Pop in the middle of your pre heated over for 15–20 mins. Check it’s ready by gently touching the top of the centre of your brownies. It should be a spongy texture. Once ready leave for 5 mins to cool.

We like to serve ours warm with dairy free ice-cream or a glass of dairy-free milk.

Mmm, bliss.

For more information on veganism visit


Recipe: Dill vegetable stew with rosemary dumplings

Veg stew and dumplings

The first in our new series of vegan food recipes. This month, a hearty, autumnal stew and dumplings.


2 onions

3 large potatoes

2 large carrots

100g mushrooms

150g peas

2 cloves of garlic

Handful of roughly chopped dill

2 vegetable stock cubes

1 tablespoon of vegetable oil

3 pints of water


130g self-raising flour (or plain flour with 2 teaspoons of baking powder)

150g dairy-free margarine

500ml dairy-free milk (soya, rice, oat etc.)

2–3 sprigs of finely chopped rosemary

Generous pinch of salt


Heat the oil in large pot on a medium setting. Add the chopped onions and garlic and cook for a few minutes until soft. Pop all your chopped veg in and add the water. Bring to the boil then add the veg stock and dill (save a little dill to sprinkle on top when you serve your homely dish).

Leave to cook on medium heat for 40 minutes.

While you wait it’s time to make the dumpling mix.

Pop the flour, salt (and baking powder, if your flour is not self-raising) into a large mixing bowl, add your vegan margarine and bined together with a fork. Add half the milk, mix well with a wooden spoon and slowly add the rest a bit at a time. You want a nice dough so it mixes into one big ball. If it’s too sticky just fold more flour into your mix. Now mix in your rosemary. I like to use my wooden spoon and a tablespoon to make the balls because the mix can stick to warm hands. I make my balls about 1–1 1/2 inches wide (they do almost double in size when cooked).

Add your dumplings to the top of the stew. The width of your pot will determine how may you can fit in. Cover your stew and dumplings for another 10 minutes and you’re done.

Sprinkle your dill and serve with warm crusty bread and vegan butter. Homely food to the max.


For more information on veganism visit