Meat-Free Meals For Every Home Cook

By Abi Sritharan

I made the decision to stop eating meat fifteen years ago, after seeing Finding Nemo and realizing that fish are indeed friends, and not food. At the time, my options were considerably more limited. In fact, for many years, vegetarians and vegans have had to settle for salad or chips when eating out. But now, most popular restaurants — both in the UK and across the world — have vegan dishes available, with some even having dedicated vegan menus.

Things are really getting better for vegans and vegetarians with so many delicious new product launches, not just in restaurants, but also throughout supermarkets. Also, there are delicious meatless dishes that anyone can make at home; I polled my loved ones for their favourite meatless recipes so that even the most unqualified Masterchef contestant could whip up a batch.

Spicy Jerk Cauliflower — from my friend Vanessa

​This recipe transforms a simple head of cauliflower into a flavourful, spicy, and satisfying dish perfect as a side or main course.

​Ingredients

• ​1 medium cauliflower head
• ​3 tablespoons jerk marinade
• ​1 dash lemon juice (about 1/2 teaspoon)
• ​1 pinch salt
• ​1 pinch black pepper
• ​1 pinch all-purpose seasoning

​Instructions

​1. Prepare the Cauliflower

• ​Wash the cauliflower head thoroughly.
• ​Trim off the leaves and core, then cut the cauliflower into medium-sized, bite-sized chunks (florets).

2. Marinate

• ​In a large bowl, combine the cauliflower chunks, jerk marinade, lemon juice, salt, black pepper, and all-purpose seasoning.
• ​Toss the cauliflower until every piece is completely and evenly coated with the marinade.
• ​Cover the bowl and place it in the fridge. Marinate for a minimum of 2 hours, or ideally, overnight for the best flavour.

​3. Roast

• ​Preheat your oven to 180 degrees.
• ​Line a baking tray with parchment paper (optional, but helps with clean up).
• ​Spread the marinated cauliflower on the baking tray in a single layer, ensuring there is some space between the pieces.
• ​Bake for 30 minutes to 1 hour. The cooking time will vary depending on your oven and the size of the florets.
• ​The cauliflower is ready when it is nicely charred and browned on the edges, and you can pierce it easily with a fork.

​4. Serve

• ​Serve immediately as a side dish, or as a main course alongside rice and peas.

Vegan Rice Bowl — from my friend, Amber

Ingredients

• Rice
• Spring onions
• Tofu
• Carrots
• Sesame seeds
• Gochujang paste (I use a vegan one)
• Vegan oyster sauce
• Soy sauce
• Olive oil

Method

• Boil rice as instructed on the packet
• Heat a pan with olive oil. Cut your block of tofu into cubes and add it into the pan.
• Heat another pan with olive oil and add garlic granules, black pepper, paprika and let them temper. Grate slices of carrot into the pan (as much as you want). As soon as the carrots start getting a bit soft add a tablespoon of both sauces, cover the pan and let it simmer.
• Add gochujang paste to the tofu and stir well until all is coated.
• Keep an eye on the carrots and tofu when simmering and stir when needed. This should be on the stove for around 10 minutes.
• For a pretty plate: once the rice is done, drain it and plate on one side of the bowl. Add the gochujang tofu to the other side. Drizzle the carrot pieces on top. Following this, finely chop up the spring onions and sprinkle on alongside sesame seeds.

Dhal Curry — from my favourite chef: my mum

This is a great side dish to enjoy with rice, roti, naan, or even bread.

Ingredients (for one)

• Red lentils – 50 grams
• Turmeric (a pinch)
• Onion (1/4)
• Garlic (3 cloves)
• Salt ( to your taste)
• Milk (3 tablespoons)

Method

• Wash the lentils well.
• Cover the lentils with water in a saucepan.
• Cook on the stove for 3 – 4 mins until soft.
• Add the onion and garlic.
• Simmer then add the milk and a pinch of turmeric.

Bon appetite!