Three delicious recipes that ‘just happen’ to be vegan

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. If you prefer, swap it for cauliflower florets or tofu.” Jackfruit bao buns Makes: 8 Ingredients: For the buns: 250g plain flour 2 tsp caster sugar 1 tsp easy-blend dried yeast ½ tsp salt ½ tsp baking powder 50ml plant milk 75ml water 1 tbsp rice vinegar 2 tsp sesame oil, plus extra for brushing 2 tsp black sesame seeds For the filling: 2 x 400g cans of jackfruit 1 tbsp sunflower oil 2 garlic cloves, finely chopped 4cm piece fresh ginger, finely chopped 1 red chilli, deseeded and finely chopped 6 spring onions, 4 thinly sliced 3 tbsp soy sauce 2 tbsp hoisin sauce 2 tbsp maple syrup 1½ tbsp rice vinegar 1 tsp Chinese five-spice 1 carrot ¼ cucumber ½ red pepper Leaves from a small bunch of coriander, to serve Method: 1. “The squash can be fully prepared in advance, the halves filled and chilled until ready to bake.” Serves: 4-6 Ingredients: 1 butternut squash 2½ tbsp olive oil, plus extra for drizzling 1 large onion, finely chopped 1 leek, trimmed and finely chopped 125g chestnut mushrooms, quartered 2 fat garlic cloves, crushed 100g brown basmati rice, rinsed and drained 300ml vegetable stock 75g cooked chestnuts, roughly chopped 50g walnut pieces, toasted 50g hazelnuts, toasted and roughly chopped 50g dried cranberries 1 tbsp balsamic vinegar 3 tbsp chopped flat-leaf parsley 1 bushy sprig of thyme, leaves picked 2 bushy sprigs of bay leaves 2 bushy sprigs of rosemary 2 tbsp breadcrumbs 1 tbsp grated vegan Italian-style cheese Salt and freshly ground black pepper Method: 1. Feel free to switch up the fruit, she adds: “Pomegranate seeds are often used to lend a note of tart sweetness to savoury rice, but you could replace them with a tablespoon of sour barberries or dried cranberries if you prefer.” Serves: 6 Ingredients: 2 onions, thinly sliced 4-5 tbsp olive oil A good pinch of saffron stamens 100g puy lentils 5 medium parsnips, peeled and quartered lengthways 5 carrots, peeled and quartered lengthways 5 medium beetroots, trimmed and quartered 2 tsp cumin seeds 2 tsp coriander seeds 1 tsp Aleppo chilli flakes ½ tsp garlic granules 2 garlic cloves, crushed 300g brown basmati rice, rinsed 200g cooked chickpeas, drained and rinsed 500ml vegetable stock 1 bay leaf 1 cinnamon stick 2 tbsp tahini 2 tbsp maple syrup Seeds of ½ pomegranate Leaves from a small bunch of coriander Salt and freshly ground black pepper For the cermoula dressing: 1 tsp cumin seeds ½ tsp coriander seeds 1 fat garlic clove, roughly chopped 1 mild green chilli, sliced 2 spring onions, trimmed and sliced 25g flat-leaf parsley, leaves and stalks, very roughly chopped 25g coriander, leaves and stalks, very roughly chopped Juice of ½ lemon ½ tsp ground sumac ½ tsp cayenne pepper 6 tbsp extra virgin olive oil Method: 1. Pour the veg stock and saffron, with its soaking water, into the pan, add the bay leaf and cinnamon stick and season well with salt and freshly ground black pepper.