Sun-soaked and plant-powered: 3 vegan recipes to try this summer

Sticky Beer-Glazed Tofu Knots

Time: 20 minutes

Serves: 4

METHOD

Add the tofu knots to a heatproof bowl, cover with boiling water and soak for at least 1 hour. Drain then combine with the cornflour, using your fingers to rub it into all the cracks. Leave for 15 minutes.

Meanwhile, add the lager, garlic, honey, soy, gochujang and tomato puree to a medium saucepan. Bring to a boil, then simmer for 10 minutes, or until reduced by 1/3. Add the lime juice and keep warm.

In a medium saute or frying pan, heat the oil and add 1/3 of the tofu knots. Cook for 2 minutes, flip then cook 2 minutes more, or until crisp.

Drain each batch on kitchen paper and cook more until all are golden and crisp. Remove the oil from the pan and add the warm glaze. Tumble in the tofu knots and coat with the glaze. Heat over a medium-low heat until everything is sticky.

Serve garnished with spring onions, sesame seeds, lime wedges and fresh herbs.

Caponata

Time: one hour

Serves: 4

METHOD

Heat 2 tbsp of oil in a large non-stick frying pan, add the aubergine and season with a good pinch of salt. Toss the aubergine around in the oil and cook on a high heat for about 5-8 minutes until golden brown. You may need to do this in two batches.

Add the remaining oil, onion and garlic and continue cooking on a low to medium heat, stirring frequently until the onions are soft.

Add the tomatoes, tomato puree, peppers, capers and olives and cook on a low heat for 25 minutes until the vegetables are soft.

Add the sugar and vinegar and cook for a further 5 minutes until the sauce thickens.

Season with salt and stir gently.

Sprinkle with herbs and pine nuts and drizzle with extra virgin olive oil.

Serve warm with crusty bread or as a side dish with grilled meat or fish.

One-Pan Fried Greens & Chickpeas with Gin Pickled Onions

Prep Time: 30 Mins (plus 48 hours fridge time for the pickled onions)

Cook Time: 60 Minutes

Serves: 4

For the Gin Pickled Onions:

150ml white wine vinegar

100ml gin

50ml lime juice

3tbsp caster sugar

1tbsp sea salt flakes

3 red onions, finely sliced

½ tsp coriander seeds

4 black peppercorns

Dill, 1 sprig

Flatbreads to serve.

METHOD

Begin with the gin pickled onions. Add the vinegar, sugar, coriander, peppercorns and salt to a small pan and heat until dissolved. Remove from the heat and add the gin, lime, and dill. Set aside.

Pack the onions into a sterile jar and pour over the warm pickle. Seal and allow to cool. Store in the fridge for at least 48 hours before using. These will keep for 3 months.

In a bowl, mix the tahini, lime juice and a pinch of salt until smooth, adding enough warm water to make a drizzle consistency. Taste, adjust the salt and lime and set aside.

Heat the oil in a lidded sauté pan. Add the garlic and spring onions and sauté for 2-3 minutes or until fragrant and soft. Add the courgettes, asparagus, sugar snaps and green beans and sauté for 2 minutes more.

Add a splash of water and cover with the lid. Allow to steam for 2-3 minutes, or until they turn bright green. Remove the lid, and add the edamame, peas, and chickpeas, with a good crack of black pepper and a pinch of sea salt flakes.

Stir to combine and cook until everything is heated through. Remove from the heat and stir through the tahini drizzle and toasted sesame seeds.

Add a few gin pickled onions and serve in the pan, allowing everyone to dive in and scoop with flatbreads, extra onions and tahini.

Recipe credit: Stellar