The Whole Vegetable: Sustainable and delicious vegan recipes

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Find recipes from Jamie Oliver’s 2023 Channel 4 cookery TV series 5 Ingredient Meals and accompanying cookbook 5 Ingredients Mediterranean. Seasonal vegetables, hearty grains and flavourful dressings are the focus of this cookbook with one-tin dinners that you can throw together in one tray and chuck in the oven for minimal fuss and maximum flavour. The Whole Vegetable heroes plant-based cookery, with recipes that also help reduce food waste in the kitchen and improve sustainable living. On the subject of pumpkin, I haven’t given it enough credit in this post yet and it most certainly deserves it.

The Whole Vegetable: Sustainable and delicious vegan recipes

In this stunning cookbook, over 130 creative, delicious, eco-conscious recipes put vegetables at the very centre of the table, making them the star of the show and embracing oft-discarded parts such as leaves, stalks, tops, flowers, seeds and even peelings. We used to dine in a Polish restaurant in West London often and I’d see this dish flying about the room. From Cauliflower Carbonara, Broccoli Pesto and Chunky Pumpkin Tacos, to Cherry Breakfast Crumble, Maple-Roasted Pears and Apple and Walnut Danish Buns, The Whole Vegetableis packed with thoughtful recipes for every season, to ensure that nothing in your kitchen goes to waste. For chef, recipe developer and supper club host, Sophie Gordon, being led by the seasons is where the magic happens in cookery. Score a cross on top and prise it open ever so slightly, pouring over the gravy and allowing it to seep through the gaps.Plant-based chef and supper club host Sophie Gordon admits she’s received “a couple of looks” on the train when eating an entire apple, down to the thin stick. I’m sure I’m not the only one when I say I often have some cabbage left, sitting in the fridge a little sad and wanting to be used.

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I love using yellow split peas, mostly for their texture, and they really enhance the dish, adding a bit more bite and an almost nutty taste. With cauliflower or broccoli, people chop off a big portion of the stalk and then chuck it away,” Gordon says, “but you can just chop that up and add it to whatever you’re doing. From Cauliflower Carbonara, Broccoli Pesto and Chunky Pumpkin Tacos, to Cherry Breakfast Crumble, Maple-Roasted Pears and Apple and Walnut Danish Buns, The Whole Vegetable is packed with thoughtful recipes for every season, to ensure that nothing in your kitchen goes to waste.From Plenty and Plenty More to his most recent instalment, Ottolenghi FLAVOUR, this multi-award-winning cookbook series shows that Ottolenghi really knows what he’s doing when it comes to making veg the hero.

The Whole Vegetable - Penguin Books UK The Whole Vegetable - Penguin Books UK

Transfer the kale to a blender and add your chopped shallot or onion, the four crushed or finely chopped cloves of garlic, the olive oil, nutritional yeast, mustard, white wine, chilli flakes, lemon juice and zest. This low-calorie Italian-style brussels salad with crispy pancetta and toasted walnuts will put them to good use. Another of my favourite ways with leftover cabbage is to simply finely chop or shred the leaves and put them into a big stew, a pasta sauce or even a hearty bean dish.

Although I get a little sad about saying goodbye to plush summer tomatoes, the excitement about getting my hands on autumnal favourites quickly overrides it. We celebrate Aboriginal and Torres Strait Islander stories, traditions and living cultures; and we pay our respects to Elders past and present.

The Whole Vegetable - The Happy Foodie

It’s packed with different herbs and spices and served with a simple tahini sauce to accompany the dosa. If you absolutely must have your mash silky smooth or your roasties bare, you can still make tasty use of the peelings. This dal is particularly special, made in the way I’d jotted down after spending time with a local Sri Lankan family, with half of the pumpkin blended to make it even creamier. Colourful, simple and comforting, our collection of veg-packed dishes will leave you feeling full, satisfied and happy.Gordon, who has been vegan for a decade, says she tends not to peel them (“I like the skin”) and “often you just need to give it a really good scrub, it’s exactly the same, it’s just another part of the vegetable”. Embracing often-discarded parts such as leaves, stalks, tops, flowers, seeds and even peelings, this is cooking at its most sustainable. Use your hands to roll the arancini, then lightly fry them or bake them in the oven until they crisp up and brown all over. Packed with chilli, ginger and lots of sesame, this is a great winter warmer, plus, of course, with the addition of shredded cabbage, brings you a hefty dose of nutritious greens. Jam-packed with 80 plant-based recipes that can all be made in one pot, one tray or one pan, these are quick, fuss-free, creative and inspiring dinners.