Veganuary Recipes by Searcys

Celeriac, apple and thyme soup

Serves 6 | Prep time – 20 minutes | Cooking time – 40 minutes

INGREDIENTS
SOUP
2 tbsp rapeseed oil
2 onions, peeled and sliced
1 celery stalk, washed and roughly chopped
1 large celeriac, peeled and roughly chopped
4 eating apples, peeled, cored and quartered
5g fresh thyme leaves
2 litres vegetable stock
200ml almond milk
Sea salt and freshly ground black pepper

SLAW
1 red apple, cored
1 green apple, cored
50g celeriac, peeled
1 lemon, juiced
15g chives, finely chopped
Sea salt

METHOD

1. Heat oil in a large pan. Add the onions and celery and cook over a medium heat for 10 minutes until soft.
2. Add celeriac, apples and thyme leaves to the pan and cook for 2 – 3 minutes.
3. Add the stock, season and simmer over a low heat for 30 minutes until the celeriac is tender.
4. Remove from the heat and blitz until smooth. Stir in the almond milk and heat through.
5. To make the slaw; cut the apples and celeriac into julienne, toss in lemon juice, season with salt and then gently stir in chives.
6. Serve in deep soup bowls with a spoon full of slaw in the middle.

Barley and mushroom stuffed butternut squash

Serves 6

INGREDIENTS

3 butternut squash
300g pearl barley
900ml vegetable stock
200g mushrooms
100g fresh tomatoes, chopped
2 cloves garlic, crushed
50g fresh parsley, leaves chopped
20g vegan Italian-style hard cheese
Rapeseed oil
Squeeze of lemon
Cornish sea salt
Freshly ground black pepper

METHOD

1. Preheat oven to 200°C.
2. Halve butternut squashes and arrange on baking tray. Sprinkle with some salt and a few drops of rapeseed oil. Cook in the oven for 30-35 minutes.
3. Cook barley by adding barley to a pan with 600ml vegetable stock. Bring to a boil over high heat. Keep an eye on the pot as barley will give off a lot of foam at first and can cause the pot to boil over. When barley has reached a boil, lower heat to a low simmer, cover, and continue to cook until barley is done, this should take about 25 mins.
4. Add a splash of rapeseed oil to a pan and heat to a medium temperature. Add mushrooms and cook for 3-4 minutes with the lid on until they soften.
5. Add tomatoes, garlic and cooked barley. Season with salt and black pepper to taste. Cook on low for about 10 minutes. Turn off heat and add chopped parsley and a squeeze of lemon to the mix.
6. Once squash is tender, scoop out seeds and some flesh, chop and add this flesh to the barley mix. Distribute barley mix evenly between them.
7. Lower oven temperature to 160C.
8. Sprinkle stuffed squashes with some grated vegan Italian-style hard cheese and put back in the oven to bake for another 15 minutes.

Beetroot spelt risotto with roast carrots

Serves 8

INGREDIENTS

2 large beetroots
1 large onion
4 cloves garlic
45ml rapeseed oil
430g spelt
240ml dry red wine
2 litres vegetable stock, for speed you can use Marigold vegan Swiss Bouillon powder
6 heritage carrots, mixed colours if possible
30ml maple syrup
3g Cornish sea salt
2g freshly ground black pepper

METHOD
1. Wash and trim beetroots, then place it in a saucepan of simmering water to cook for 30 minutes until soft. When done, remove from the water and allow to cool slightly before chopping into small chunks.
2. Finely chop the onion and mince garlic. In a large stock pot heat 1 tablespoon of oil, when hot fry onion for 3-4 minutes until soft, then add the garlic and cook for another minute.
3. Add in barley and cook for 1-2 minutes until covered with the onion and garlic mixture. Pour in red wine and allow the barley to absorb it completely.
4. Heat stock to just below boiling and keep warm.
5. Start adding vegetable stock one ladle at a time, allowing spelt to absorb all the stock before adding more. After 2 additions of stock, add in beetroot, and repeat the process of adding stock, stirring and allowing it to be absorbed until all the stock has been used. This whole process will take anything from 30-50 minutes. To achieve a creamy risotto, it is important not to rush this process.
6. While the risotto is cooking, heat the oven to 180°C and chop the carrots into chunks. Coat with remaining rapeseed oil, maple syrup and season with salt and pepper. Roast for 20-25 minutes until golden.
7. Serve the risotto topped with some carrots and fresh greens.