3 Vegan Recipes to Kick-Start your Summer

Vegan cooking can seem repetitive; there are only so many bean burgers and vegetable curries one can consume before the mere sight becomes off-putting. Here at The Artisan Food Company, we are continuously on the search for creative and exciting vegan recipes to please all your meat-free guests.

From Indian street food to a vegan rendition of the classic English Eton mess, this article has it all! Whilst travel may not be on your itinerary this year, why not take a trip to Delhi’s bustling streets, through to Southern Italy before relaxing in the English countryside, with this delectable three-course vegan menu?

Read on for the full recipes!

Pani Puri

A popular Indian street food, Pani Puri – also known as Gol gappas – are well-loved across every Indian state. A crispy puri shell is stuffed with a spicy potato and onion mix with sweet and spicy tamarind water. Eaten in one mouthful, pani puris literally burst open with an addictive flavour – you’ll find yourself knocking them back with no self-control!

Pre-made puris can be found at any Indian supermarket and are incredibly easy to assemble.

Ingredients:

• Ready made puris/golgappa
• Pani puri masala or water
• 3 peeled, boiled and chopped into small cubes
• 1-2 Onion red or white finely diced
• 1tbsp fresh chopped coriander leaves
• ¼ tsp red chilli powder
• ½ tsp chaat masala
• 1 tsp cumin powder
• Salt to taste

Method:

1. In a large bowl, combine potato, onion, coriander and spices.
2. Make up a jug of pani masala according to the instructions on the packet
3. To assemble, crack each puri with the back of a spoon to create a small hole. Stuff a couple of teaspoons of the potato filling into the hole followed by a spoon or two of the masala liquid.
4. Serve and eat immediately!

Vegan Courgette and Lemon Risotto

A hearty and fresh summer dinner, this courgette risotto is a guaranteed winner!

Ingredients:

• 1 diced onion
• 3 garlic cloves finely chopped
• 350g risotto rice
• 1/5l vegetable stock
• 2 green courgettes diced
• 1 yellow courgette diced
• 140g green peas fresh or frozen
• Zest and juice 1 lemon
• 1 fresh red chilli sliced finely
• 1 bunch fresh basil
• Olive oil

Method:

1. Heat oil in large pan. Add onion and garlic and fry for 5 mins until the onion has softened. Add the rice.
2. Add half the stock along with the lemon juice and allow to cook for 10 mins or until the liquid has evaporated, stirring occasionally.
3. Add the remaining stock and allow to cook for a further 5 mins.
4. Add in the courgette and peas and cook for 5 mins until the rice is tender and the mixture is still slightly saucy.
5. Tear some basil and scatter over the risotto along with the fresh chilli, lemon zest and plenty of cracked black pepper.

Visit our Italian Gourmet Foods section and find all the fresh fruits and vegetables you need to make this delicious vegan recipe.

Vegan Eton Mess

Nothing says British summer quite like a sweet, creamy, berry-filled Eton Mess. You may be wondering how this classic dessert could possibly be vegan with meringues being made from egg whites! Introducing aquafaba: the ingenious ingredient found in the liquid from a can of chickpeas, which when whipped with sugar, produces a vegan meringue!

Ingredients:

• Drained liquid from one 400g can of chickpeas (aquafaba)
• 100g caster sugar
• 400ml vegan coconut yoghurt https://theartisanfoodcompany.com/product/strawberries-cheddar-somerset-punnet/(Coconut Collaborative is a personal favourite)
• 2tbsp icing sugar
• 500g mixed strawberries and raspberries

Method:

1. To make the meringue, preheat oven to 90c fan and line a baking tray with baking paper. Whisk the aquafaba with an electric whisk until white and fluffy- this will take longer than egg whites. Gradually whisk in the caster sugar one spoon at a time until the meringue reaches stiff peaks. Spoon the meringue onto the baking tray and bake for 1hr 30- they should lift from the paper easily.
2. Mix the berries with icing sugar, crushing some of the berries to release some juice.
3. In a large bowl, add the yoghurt, crush some cooled meringues and 1/3 of fruit.
4. Spoon into serving dishes and top with remaining fruit and meringue.