Paprika Jackfruit with Crushed Winter Vegetables, Brussels Sprout Leaves and Vegetable Crisps
Vegan Serves 2 Preparation: 15 mins Cooking: 60 mins For the sauce: 1 tbsp olive oil 3 shallots, finely chopped 1 clove garlic, crushed 2
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Vegetarian
Kale, Chestnut and Mushroom Bonbons with Cherry Sauce
A delightful vegetarian starter for seasonal menus! Can be made vegan* Serves: 4 Preparation: 15 mins Cooking: 20 mins (plus up to 2 hours chilling)
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Butternut Squash and Pumpkin Seed Roast
This recipe was written by Sam Platt, Manager of the Vegetarian Society Cookery School. FOR THE FLAVOUR PASTE 3 tbsp kecap manis 3 tbsp soy
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Carrot, Red Lentil and Sesame Bites
Try these tasty vegetarian appetisers, courtesy of The Vegetarian Society. INGREDIENTS: 125g red lentils 30g onion, very finely chopped 250g carrots, peeled and grated 100g
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