You're in a cooking mood and want to spend all day in the kitchen; maybe you're going to a potluck dinner with friends; or perhaps you just want a simple feast to share with your flatmates, partner or children. Either way, Jessica Prescott's new book Vegan Goodness: Feasts is packed with over 60 delicious plant-based recipes that can be enjoyed by anyone – vegans and meat-eaters alike.
Click through for four of our favourites.
Baked Almond Feta with Balsamic-Roasted Grapes
Serves 4–8
This recipe was shared with me by the folks at Vegan Apron and it is absolutely to die for. When I made it as part of a cheese board for my very un-vegan family at Christmas time, no one could believe it was vegan. It takes a couple of days to make the cheese from start to finish, but the outcome is so divine, it is well worth the effort.
Ingredients
For the baked almond feta
250g blanched almonds
120ml cold water
Juice of 1 lemon
3 tbsp olive oil
1 garlic clove, peeled
1 tsp sea salt
1 tbsp nutritional yeast (yeast flakes)
1 tsp agar agar powder
60ml warm water
2 tsp dried oregano
1 tsp dried thyme
1 tsp apple cider vinegar
Grated zest of 1/2 lemon
For the balsamic-roasted grapes
1 large bunch red grapes
1 tbsp olive oil
1 tbsp balsamic vinegar
Sea salt and freshly ground black pepper to taste
A few sprigs fresh thyme leaves, plus extra to garnish
Instructions
For the baked almond feta
1. Soak the almonds in cold water overnight, or boil in a small saucepan of water for 15 minutes. Drain and rinse.
2. Place the soaked almonds in a high-speed blender, along with the cold water, lemon juice, olive oil, garlic, salt and nutritional yeast, and process until smooth. Transfer the mixture to a mixing bowl.
3. In a small pan, dissolve the agar agar powder in the warm water, bring to the boil, then reduce the heat and simmer for 2–3 minutes.
4. Remove from the heat and whisk into the almond mixture, along with the dried herbs, apple cider vinegar and lemon zest.
5. Line a small, rounded bowl with cheesecloth and spoon the almond mixture into the cheesecloth, smoothing out the top with the back of a spoon.
6. Fold over the edges of the cheesecloth to cover and chill in the refrigerator overnight.
7. The next day, preheat the oven to 190°C (375°F/Gas 5) and line a baking tray with baking paper.
8. Gently remove the cheesecloth and transfer the almond feta to the baking tray. Bake for 40 minutes, until lightly golden and the top is firm.
For the balsamic-roasted grapes
1. Toss the grapes in the oil, balsamic vinegar, salt, pepper and thyme leaves, then transfer to a roasting dish.
2. Roast in the hot oven for 15 minutes (ideally when the almond feta has been in the oven for 25 minutes, so they are both ready at the same time).
3. Allow to cool, then transfer the baked almond feta to a serving dish, top with the roasted grapes and garnish with a few thyme sprigs. Serve with crusty bread.
Crumbed Chickpea Burgers
Serves 8
These burgers are next-level delicious. This is the closest I have ever come to deep frying something, which makes this the naughtiest dish in my repertoire. For that reason, I always cook double the rice for these burgers, as it’s always nice to follow a decadent meal like this with a light meal of rice and steamed veggies, or simple sushi. I’ve written this recipe with a crowd in mind, but you can easily halve it if you are just cooking for a small family.
Ingredients
For the chickpea patties
2 × 400g tins chickpeas, drained and liquid reserved in a shallow dish
200g brown rice cooked
65g chickpea flour
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp smoked paprika
1 tbsp maple syrup
1 tsp salt
10g chopped coriander leaves
10g cornflakes
125ml canola oil for cooking
To build and serve
8 burger buns
Garlic mayo (page 115)
Almond butter satay sauce (page 120)
Pink pickled onions (page 116)
Lettuce and cucumber smashed potatoes (page 106)
Simple green salad (page 108)
Instructions
1. Rinse the drained chickpeas well, place in a large bowl and mash until most of the chickpeas are broken down but some whole ones remain.
2. Add the cooked rice, mash a few times to combine, then add the chickpea flour, spices, maple syrup and salt and stir until well combined.
3. Finally, add the chopped coriander and stir until well combined.
4. Place in the refrigerator for 30 minutes.
5. Meanwhile, use your hands or a mortar and pestle to crush the cornflakes and place them in a shallow dish.
6. Remove the chickpea mixture from the refrigerator and form into 8 evenly sized balls.
7. Flatten into patties, then dip first into the reserved chickpea liquid, then into the cornflake crumbs to coat.
8. Heat half the oil in a frying pan over a medium heat. Fry 3–4 patties at a time until golden brown, about 5 minutes on each side, and then transfer onto paper towels to drain.
9. Repeat with the remaining oil and patties.
10. Meanwhile, lightly toast the burger buns.
11. Build the burgers by smearing garlic mayo on the bottom bun, then top with lettuce, a cooked patty, cucumber, pink pickled onions, almond butter satay sauce and finally the top bun. Enjoy with smashed potatoes.
Note: This recipe also makes amazing nuggets, which are wildly popular among the kids in my gang. You can get 3–4 smaller nuggets for each burger patty, so, depending on your kid-to-adult ratio, prepare the mixture accordingly. I usually skip the coriander and cornflake crumbs when making nuggets, and cook them for about 3 minutes on each side.
There's no shame in picking up chip-shop fries to serve with this burger, especially if it's a hot day and you don't want to turn on your oven.
Miso Noodle Wonder Bowls
Serves 6
Reminiscent of ramen, these bowls were inspired by the trend that swept the food world a couple of years ago and seems as if it’s here to stay. I love a light broth and noodle soup, especially when hungover, suffering from morning sickness, or craving something light but warming and filling. This recipe never fails to hit the spot. Here, I share my basic broth recipe that you can enjoy year round, using the toppings I have suggested or whatever you are craving.
Ingredients
For the broth
2l water
1 piece of dried kombu/kelp (about 20g)
20g dried shiitake mushrooms, sliced
Thumb-sized piece fresh ginger
Halved 1/2 onion, peeled
Halved 1 carrot, peeled and halved lengthways
1 celery stalk (including leaves) cut into 4 pieces
60ml tamari
60ml mirin
100g organic miso paste
For the toppings
540g ramen noodles, cooked according to packet directions
Carrot reserved from the broth, sliced into half-moons
Marinated tofu (page 57 or store-bought), baked or quickly pan-seared
Tenderstem broccoli, pan-seared in a splash of broth
Enoki mushrooms, pan-seared in a splash of broth
Kimchi
Garnishes
Finely sliced spring onions
Coriander leaves
Sesame seeds
Condiments
Sriracha sauce for spiciness
Sesame oil for richness
Rice vinegar or fresh lime juice for tanginess
Maple syrup for sweetness
Instructions
1. Fill a large saucepan or stockpot with the water.
2. Add the kombu and dried shiitake and leave to soak for at least 1 hour.
3. Set the pan over a high heat, grate about 1 teaspoon of the ginger directly into the broth, then add the rest in chunks, along with the onion, carrot and celery.
4. Bring the broth to the boil, then reduce the heat and simmer for 30 minutes.
5. Add the tamari and mirin and simmer for another 15 minutes, then remove from the heat.
6. Use tongs to remove and discard the kombu, onion, celery and ginger. Remove and reserve the carrot and, when cool enough to handle, cut into half-moons and set aside as a topping.
7. Remove half a cup of the broth and stir in the miso paste until fully incorporated.
8. Add the miso mixture back into the pan and stir to combine.
9. Enjoy immediately or set the broth aside until later.
10. When you are ready to serve, reheat gently and don’t bring to the boil or this will kill the precious probiotics in the miso.
To assemble
Arrange the cooked noodles in your serving bowls. Give the broth a good stir and pour 2 ladlefuls over the noodles. Top with your desired toppings, garnishes and condiments. Have fun experimenting with different combinations and enjoy!
Maple Peanut Muesli Slice
Makes about 18 slices
This deliciously moreish muesli slice is good for snacks, transports easily for picnics and stores well, so you can make a big batch and have it in your pantry for impromptu hangs and healthy playdate treats. If you have nut allergies to account for, make this with sunflower-seed butter or tahini and replace the nuts with sunflower seeds.
Ingredients
190g rolled oats (use gluten-free if you need to)
125g chopped nuts, such as almonds, hazelnuts or pecans, roughly chopped
70g shredded coconut
225g peanut butter
150g maple syrup
10 Medjool dates, pitted and mashed with a fork
30g puffed rice
1 tsp vanilla powder or extract
50g vegan dark chocolate, to decorate
Sesame seeds, to decorate (optional)
Instructions
1. Preheat the oven to 180°C (350°F/Gas 4).
2. Line a deep baking tray, 20 x 30 cm (8 x 12 in), with baking paper.
3. Spread the oats, nuts and coconut over a separate baking tray and bake in the hot oven for 10 minutes, so they are lightly toasted.
4. Meanwhile, heat the peanut butter and maple syrup in a medium-large saucepan on a low heat, until the peanut butter has melted.
5. Add the mashed dates and stir to combine.
6. Add the toasted ingredients to the pan along with the puffed rice and vanilla. Stir to combine, then press into the lined deep baking tray in an even layer.
7. Place in the refrigerator for 30 minutes to set.
8. Once the slice is set, remove from the refrigerator and cut into rectangles.
9. Melt the chocolate chips in a small saucepan over a very low heat, drizzle over the slices to decorate and sprinkle with seeds, if using.
10. Place the slices back in the refrigerator to set for about 10 minutes.
11. Transfer to an airtight container and store in the refrigerator or pantry until ready to eat. They will keep for about 2 weeks (if they last that long!).
Vegan Goodness: Feasts by Jessica Prescott is out now, published by Hardie Grant, photography by Jessica Prescott
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