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Thai Vegetable Curry with Optional Tofu for Caterers
This lovely curry is a winner. Simply ensure that the curry paste you buy is vegan - that it contains...See recipe »
African Sweet Potato Stew with Red Beans and Peanut Sauce
A simple, hearty stew that is full of rich flavour - and with three possible cooking methods! Like all stews,...See recipe »
Onion Filo Tart
A delightful creamy, flavoursome tart that makes a great summer supper with a few simple side dishes like bean salad;...See recipe »
Szechuan Tofu with Veggie Beef
Made in honour of a meat-eater who loved eating this vegan dish in Hong Kong. Apparently, it tastes very much...See recipe »
Roasted Butternut Squash Soup
Worth the extra time to bake the squash because it brings out the flavour so wonderfully! You can do the...See recipe »
White onions

Onions are one of the most used of all vegetables, adding depth and body of flavour to many dishes. British onions are dense and brown-skinned. Outer leaves are removed to reveal white/green tightly packed rings. Family include red onions, the smaller, milder shallot, leeks, spring onions and garlic. Like all vegetables, the more colourful they are the higher in nutrients - so red onions add both extra vitamins as well as a lovely colour!
Season: Available all year

Cooking Methods: 

Did you know there are over nine varieties of potato grown in the UK? They all have different tastes and textures and blossom when used for various purposes. Small salad and new potatoes don’t need peeling. Skins from potatoes fresh out of the ground often just come off easily when rubbed under water.
Here are some of the main ones and what they are good for:
- Charlotte –boiling, roasting and for salads
- Desiree – potato wedges, jacket potatoes, chips, boiling, mashing, roasting
- King Edward – potato dauphinoise, chips, roasting, mashing

Runner beans

The green pods, beans inside and also the roots are all edible and are eaten in various cultures around the world. Because runner beans contain traces of toxic Lectin, they must always be cooked before they are consumed.
Season: Summer/Autumn
Nutritional benefits: Runner Beans are a good source of vitamin C and fiber.

Cooking Methods: 
How to Cook and Prepare Beetroot - vegetarian & vegan recipes
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Forget the school dinner horrors of pickled beetroot in sharp vinegar - this beautiful, colourful vegetable is far tastier the natural way and it has far better uses, as you will see from our suggested recipes!

Beetroot is a nutritious root vegetable which is favoured as a colourful salad ingredient, as well as providing rich earthy tones to soups and stews.

Season: July-January (although some claim to grow it all the year round...)

Cooking Methods: 
How to prepare and cook broccoli - vegetarian & vegan recipes
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Description: Broccoli is commonly found all year round as it is so widely used, and so imported, but it is good to eat it in season. Tightly packed green florets form the heads of broccoli; other varieties grown in smaller sections, such as purple sprouting broccoli.

Season: June-November

Nutritional benefits: Broccoli is an excellent source of folate and vitamin C. It is also packed with vitamin K.

Cooking Methods: 


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