-'!

, '/-
I love all animals and I
want them to stick
around! You can make
yummy food without the
suffering, so why not?
Kirsty, 18, Stockton-on-Tees

Serves 2-4
Preparation/cooking time 20 minutes

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Chopping board
Rubber spatula or
and sharp knife table knife to spread

Tinfoil the margarine on

Garlic crusher the bread

Small bowl
Measuring spoons
into the flour until it resembles breadcrumbs,
then add water until it forms a dough. Form
into a ball and place in plastic bag, as in step 2.
1 large baguette (French stick)
4 Preheat the oven to 220C/425F/Gas Mark 7.
50g/2oz vegan margarine,
5 In a frying pan, heat the olive oil and then eg Pure, Vitalite, Suma
add the onion and garlic.
3-6 garlic cloves, crushed
6 Gently fry until onion is starting to soften.
1 tsp dried mixed herbs
Add the mushrooms and cook for about 4
A pinch of black pepper
minutes. Add the tarragon, salt and pepper.
7 Roll the pastry out on a lightly floured board. 1 Heat oven to 200C/400F/Gas Mark 6.
Divide it in half. With the first half, line the base 2 Mix the margarine, garlic, mixed herbs and
of a shallow pie dish. Fill the base with the black pepper together in a bowl.
mushroom onion mixture and then spoon blobs 3 Slice vertically into the baguette at equal
of hummus on the top. spacing along the bread a large baguette
8 Make pastry lid by placing the second half on would require about 10 cuts, but make sure to
the top so it fits well. Seal the edges and vent it only half cut into the bread.
that means you need to prick holes in the 4 Spread the margarine mix evenly throughout
middle with a fork. the baguette, coating everything well.
9 With a pastry brush, paint on a little soya milk 5 Wrap the loaf in baking foil and bake for
for a glaze. 10 minutes.
10 Bake for 20-25 minutes. 6 Remove and fully open the foil. Bake for a
further 5 minutes then serve hot.

11
Recipe by Emma, 16, Norwich

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Serve this delicious warming soup with some fresh crusty
rolls and grated vegan cheese to sprinkle on the top.

2 tbsp olive oil

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1 onion, chopped

1 red pepper, chopped

1 clove garlic, crushed
Measuring spoons
Measuring jug

175g/6oz red lentils
Chopping board
Large saucepan

1 x 800g can chopped tomatoes
Knife
Food processor or

1L/140fl oz vegetable stock
Garlic crusher hand blender

Salt and freshly ground black pepper
Kitchen scales

1 Heat the oil in a large saucepan, add the onion and Serves 4-6
pepper and cook over a gentle heat for 6-8 minutes or Preparation/cooking time 45 minutes
until pale golden. Add the garlic and stir for 30 seconds.
2 Stir in the lentils, tomatoes and stock. Bring to the
boil, cover and simmer for 30 minutes or until the
lentils are beginning to break up.
3 Add salt and pepper to taste.
4 Blend the soup in a food processor or with a hand
held blender until just smooth. Serve ladled into bowls.

12
 -*(-/ -(+- -! -
If anyone ever tells you that salads are boring, give them this to try!

2 bowls of pasta

12 vegan stock cube or 1 tsp vegan
bouillon powder (Green Oxo or Marigold or
Kallo brands)

5 veggie sausages, cooked and sliced (eg
Linda McCartneys or Redwood Veggie Deli
or Frys or Be-Well are all good)

1-2 sticks celery, chopped

12 bag of bean sprouts

2 large handfuls of spinach leaves

1 red pepper, chopped into small pieces

3-4 large lettuce leaves, chopped
(not iceberg)

14 cucumber, diced small

1 tomato, chopped

2 spring onions, chopped into pieces
including the green tops

1 garlic clove, chopped

1 tbsp chives, finely chopped

1 tbsp parsley, finely chopped
Salad Dressing I Tangy

1 tbsp olive oil
Serves 2
Preparation/cooking time 20 minutes
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Large saucepan
Chopping board and

Colander sharp knife

Frying pan or grill
Measuring spoons
pan and fish slice
Large serving bowl
(for sausages)
Small bowl and whisk
or fork to make dressing
I am proud to be veggie. To
anyone out there who wants to go
veggie, one tip: believe in yourself.
Being vegetarian is good for the
animals, the planet and for your
health! Betsy, 13, London

2 tbsp vinegar
1

1 tbsp lemon juice

Lots of black pepper

Salt to taste
Salad Dressing II Creamy

3 tbsp Plamil vegan mayo (or other
vegan mayo)

1 tbsp soya or rice milk
1 Bring a large pan of hot water to the boil.
Add the stock cube/powder and cook the pasta
in it check the instructions on the packet.
2 While pasta is cooking, cook the sausages
and chop up the salad ingredients.
3 Drain pasta and let it cool in a big bowl.
4 Finish preparing the other ingredients.
5 Add the sausages, salad vegetables and herbs.
6 Choose which salad dressing you would
like. In a small bowl, mix the ingredients
together thoroughly.
7 Pour dressing over the salad and mix well
with some salt and black pepper.
13
Recipe by Matt, 17, from Little Hallingbury, Herts
Serves 4-8
45-50 minutes: 30 minutes preparation, 15-20
minutes baking

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e
This looks lik
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nic! Just get
but dont pa
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rushing back

3 large sweet potatoes OR 2 large sweet
Pinch chilli powder cupboard.
potatoes and 1 large white potato, chopped
2 tsp allspice or cinnamon
1

into medium chunks
120g/4oz cooked beans (half a tin) aduki

3 tbsp nutritional yeast flakes (Engevita
brand, available in health stores)

1 tsp salt

1-2 tbsp oil, olive or other type

1 large onion, chopped

1 clove garlic, crushed

2 large carrots, diced

3 sticks celery, sliced

2 small leeks, chopped lengthways then
into chunks (to make semi-circles). Top tip to
avoid gritty leeks! Soak the pieces in cold
water to loosen any dirt, and then give
them a good wash under the tap, shaking
the colander well

1 courgette, cut into semi-circles

100g/312oz mushrooms, chopped

150g/5oz Redwoods vegan mince or
other vegan mince eg RealEat, Frys or Asda
own brand

1 tsp mixed herbs
good, but try others like haricot or kidney

200ml/7fl oz strong vegan stock
eg use a green Oxo or 1 tbsp Marigold
bouillon powder

112 tbsp tomato pure

112 tbsp soya sauce

Black pepper

Oil spray or a little extra oil
1 Bring a large pan of water to the boil. Add the
salt and the chopped potatoes.
2 Bring to the boil again then cook for about
10-15 minutes, or until the potatoes are tender.
3 Pre-heat oven to 200C/400F/Gas Mark 7.
4 Meanwhile, in a medium pan, heat the oil.
5 Add the onion, garlic, carrot, celery, leeks,
courgette and mushrooms to the hot oil and
saut (fry gently) for about 5 minutes, until the
onions are softened.

14