If you’re missing the traditional Sunday roast, this clever recipe for ‘chicken’ supreme makes an excellent substitute. Fried oyster mushrooms do a wonderful job of replacing the chicken, while the rich, creamy sauce is made using white wine and vegan cream.
This deeply flavoursome and visually stunning dish is surprisingly simple to whip up – it takes just thirty minutes and makes a beautiful centrepiece for a plant-based sharing feast.
For something lavish and truly unusual, try this turnip cake from Ottolenghi FLAVOUR. Inspired by traditional Chinese dim sum, this sweet-and-salty dish is guaranteed to get those taste buds tingling – especially when served with these leeks with miso and chive salsa.
Rachel Ama puts a tasty Caribbean twist on a Mexican classic, using oyster mushrooms, jerk barbecue sauce, and fried plantain. This is a recipe that’s guaranteed to be popular with vegans and meat-eaters alike.
Slowly roasted with chipotle chilli, garlic, and various spices, these meaty portobello steaks are bursting with umami flavour. Serve them atop the creamy butter bean mash for a simple but highly effective meal.
No weekend feast is complete without an indulgent dessert. Elly Pear’s aquafaba chocolate mousse is lighter than air, intensely chocolatey, and super straightforward to make.
