Method

Step one: Fry the chopped onion in oil until beginning to brown.

Step two: Add the beans, tomatoes and herbs. Bring to the boil and then simmer until ready to serve.

Step three: Fry the sausages until browned. Cut into chunks then add to the beans. Continue to simmer for up to 15 minutes until required. Serve with crusty bread.

You could also try…
- Adding some chilli to spice it up.
- Using a different variety of baked beans, such as BBQ flavour.

© The Vegetarian Society

Method

1. For the stew: Put all ingredients except the butter beans in a large saucepan and bring to the boil. Cover with a lid and simmer for 30 minutes.

2. Add the butter beans, return to the boil then add the dumplings (if using). Replace lid and simmer for a further 15 minutes

To serve:

Herb dumplings
Pickled red cabbage, or chopped pickled beetroot (optional)

Mix all dry ingredients. Just before adding to the stew, mix in enough cold water to make a rather sticky dough. Drop rounded teaspoonfuls into the simmering soup and continue as point 2.

1. Lightly fry the garlic, ginger and spices in a tablespoon of oil for 2 to 3 minutes. Add the tomatoes and stock and cook for another minute.

2. Blend to a paste and set to one side.

3. Fry the onion in 2tbsp oil for 3 minutes, add the mushrooms and cook for a further 3 minutes.

4. Pour the paste over the onion and mushrooms, and add the chickpeas and most of the coriander. Heat gently for 10 minutes.

5. Stir in the coconut and almonds, saving a few to sprinkle on top of the meal along with remaining coriander.

6. Serve with rice or cous cous, breads or poppadoms and mango chutney.

© The Vegetarian Society

Method

Pre-heat oven to Gas 6/200C/400F

1. Slice the leeks into thick circles (no larger than 2 cm) and place in a large saucepan with the stock, cream and mustard. Cook gently for 15 minutes until starting to soften.

2. Transfer to a ceramic baking dish, saving 2 or 3 tbsp of the stock mixture.

3. Place the breadcrumbs, nuts and parsley in a food processor and whizz together until finely chopped.

4. Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top. Bake for 10 to 15 minutes until starting to turn crisp and golden. If necessary finish under the grill.

© The Vegetarian Society

1. Bring the potatoes to the boil in a medium sized saucepan and then simmer slowly for 30 minutes until cooked. Drain and dry slightly in the pan before mashing or putting through a potato ricer.

2. Sauté the leek and kale in half the butter until soft. Add the spices and cook for a further 2 minutes.

3. Mix together the potato, vegetables, mustard, egg yolk and crème fraiche in a large bowl, and then form into 4 large cakes (or 8 small ones).

4. Heat the remaining butter in a large non-stick frying pan and gently cook the potato cakes on both sides until dark golden and crispy.

5. Top the cakes with the cheese and place under a hot grill until melting.

Serve with a shredded white cabbage and carrot salad (or as a side dish with veggie sausages

© The Vegetarian Society 2007