‘Vegan Fakeaway’ cookbook: Recipes from all-in-one biryani to orange and tofu pancakes

All-in-one biryani This family favourite combines gentle spices, cashews, coconut milk and fluffy rice for an all-in-one dish that is ready in under an hour. Serves 4 400g basmati rice 2 carrots, peeled and sliced into rounds ½ head of cauliflower, broken into florets 10 green beans, trimmed and halved 2 tbsp frozen or canned sweetcorn Generous handful of cashew nuts 1 x 400ml can coconut milk 1 tbsp medium curry paste 1 tsp ground turmeric ½ tsp ground cumin ½ tsp dried chilli flakes 2 spring onions, finely sliced Generous handful of coriander, roughly torn Generous pinch of sea salt Juice of ½ unwaxed lemon, plus lemon wedges to serve Preheat the oven to 200C / 400F / gas mark 6. Serves 4 1 x 400g can chopped tomatoes 2 tsp harissa paste 1 small red onion, thinly sliced into rings 12 pitted green olives 8 ready-to-eat falafel Handful of flat-leaf parsley, finely chopped Generous pinch of sea salt 1 tbsp unsweetened soya yogurt 4 pitta breads, toasted Preheat the oven to 200C / 400F / gas mark 6. open image in gallery Sticky orange and sesame tofu stuffed pancakes This sticky orange tofu dish has a hint of chilli, crisp sesame seeds and a topping of crunchy, vibrant spring onions. Serves 4 For the pancakes 150g plain flour, plus extra for dusting 1 tsp sunflower oil For the tofu 1 tbsp cornflour 280g block of extra-firm tofu, drained and pressed, cut into bite-sized chunks 1 tbsp sunflower oil ½ tsp dried chilli flakes 3 tbsp orange marmalade 2 tbsp sesame seeds 2 spring onions, finely sliced generous pinch of sea salt To make the pancakes, add the flour to a bowl, then pour in 120ml boiling water.