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Delicious vegan, vegetarian, dairy free nutritious and delicious recipes that everyone can enjoy. for free!

Why vegan recipes? It's just so much easier to please everyone all the time - the great thing about vegan recipes is that you don't need to be vegan to enjoy them. If they are tasty, delicious and fulfilling enough then everyone can enjoy them no matter who they are, not just the vegetarians and vegans and people with dietary and religious food intolerances.

A chocolate cake just doesn't need all that saturated fat and an egg to make it fluffy, gooey and delicious if you are clever.

Bookmark this page and pop back regularly as we will add new vegan recipes as we develop them - we can develop specific free-from recipes especially for your publication and supply hi res photos to go with them.These recipes are all copyright Tony Bishop-Weston -Foods For Life © Please credit. More info tony@foodsforlife.org.uk

FOODS FOR LIFE RECIPES

Vegan Main Course Recipes - Vegetarian/Vegan HAGGIS

Wee Scottish beastie, and mashed root vegetables - Main

The Haggis is a traditional Scottish game played as part of a dinner ceremony most usually on St Andrews Day, at New Year, on Burn's Night (25th January) or whenever there are tourists about. Burn's night celebrates the birthday of the man who wrote "should auld acquaintance be forgot" and other famous Scottish ditties.

Haggis is actually a pudding but served for main course in keeping with other confusing Scottish traditions like a wee dram meaning a very large whisky or "fine day" meaning it's only rained 5 times since breakfast. One of the main ingredients of Haggis is oats so it's easy to make a vegan version and there were about 5 different ones available last time we counted. There's even a tinned one (without legs) that's exported all over the world. The nearest thing to it is something like nut/meatloaf or faggots but lighter and fluffier because it is usually boiled.

If they don't sell the little fellows in your part of the world try this recipe.

Serves 4

Ingredients
4 potatoes, peeled and quartered
1 swede turnip, peeled, very finely chopped (or squash)
1 teaspoon finely chopped fresh root ginger
125 g (4 oz) porridge oats
50 g (2 oz) coconut oil
1 Onion, chopped
4 mushrooms, chopped
1 carrot, scrubbed and finely chopped.
200 g (7 oz) cooked kidney beans, chopped
3 teaspoons yeast extract
2 teaspoons ground black pepper
½ teaspoon cayenne pepper
1 teaspoon chopped parsley
1 teaspoon chopped thyme
1 teaspoon chopped sage
2 tablespoons rapeseed oil
50 g (2 oz) walnuts, chopped
½ teaspoon powdered nutmeg
2 tablespoons Lime juice
1 tablespoon whiskey or balsamic vinegar
1 tablespoon tamari soy sauce

For the mash
2 tablespoons vegan margarine (free from hydrogenated oils)
1 tablespoon soya cream
salt and pepper
½ teaspoon chopped rosemary

Method
1. In a large saucepan bring the potatoes to the boil in water and simmer for 30 minutes until soft.
2. In another saucepan of boiling water simmer all but 125 g (4 oz) of the swede with the fresh root ginger for 30 minutes.
3. Meanwhile in a large non-stick frying pan gently toast the oats in 25 g (1 oz) of the coconut oil until golden brown about 2 minutes. Take care to keep stirring to avoid them burning. Put to one side in a dish.
4. Now gently fry the onions, 125 g (4 oz) of the Swede, mushrooms and carrots in the remaining coconut oil for about 10 minutes until the turnips are starting to get soft. Add in the chopped kidney beans and stir until hot.
5. In a large bowl mix up the fried vegetables with the oats and remaining spices, juices, oil and walnuts.
6. Divide mixture into 4 oven proof ramekins, cover each dish with foil and place in a deep sided roasting tray half filled with boiling water in a preheated oven at 180°C (350°F) Gas Mark 4 and broil for 30 minutes.

To serve: Reheat drain and mash the swede and fresh root ginger with the 1 tablespoon of the margarine, salt and pepper. Reheat drain and mash the potatoes with the soya cream, 1 tablespoon of margarine and rosemary. Tip out the wee beastie from the ramekin onto each plate with a few spoonfuls each of the mash potato and swede.
Garnish: With Bagpipe music, a Robert Burns poem or song and a wee dram (a rather large glass) of whisky.

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