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Global Vegetarian Kitchen Recipe Competition Winners

Global Veg CoverCongratulations to the five winners of the Global Vegetarian Kitchen Recipe Competition: Steve Lancaster, Terry Daly, Monica Horn, Lee Brinkman and Roberta Giles! The recipes are presented in the order they were submitted to us and each one is sure to make your tastebuds happy!

You can still follow our Recipe of the Week, posted every Monday on the books blog - or follow our Facebook page and our Twitter feed to get automatic notifications. Don’t forget to check out the Global Vegetarian Kitchen page either.

The winning recipes:

Marinated Portobello Mushrooms with Chestnuts and Apricots in a Puff Pastry Purse
from Steve Lancaster 

12 large Portobello (field) mushrooms, peeled
3 cloves garlic, thinly sliced
olive oil
½ bottle red wine

Pastry Case:
500g vegan puff pastry

1 large onion, chopped
3 cloves of garlic
1 tbsp olive oil
50g dried apricots, chopped
200g chestnuts, chopped
2 tbsp breadcrumbs
1 tsp dried sage
½ tsp ground mace
egg replacer equal to 1 egg

Redcurrant Gravy:
1 onion chopped
3 cloves of garlic - crushed
Chopped mushroom stalks
marinade from mushrooms
2 tbsp redcurrant jelly
Serve with: Roast potatoes, broccoli, broad beans


1 Remove stalks from mushrooms and chop (for use in the gravy). Scatter rosemary, garlic, salt and pepper over mushrooms, drizzle with oil and wine, leave in cool place for 2 hours.

2 Make the stuffing. Fry the onion and garlic until browning and mix with other ingredients in a bowl until a thick, moist paste is formed. Add small amount of water, if necessary.
3 Roast the mushrooms, about 10 minutes on each side. Save the marinade for the gravy. 

At the same time as the mushrooms go in to roast, oil a roasting tin and add peeled, quartered potatoes. Ensure the potatoes are coated in olive oil and roast for c.40 minutes. They should be brown and crispy.
4 Roll pastry out and cut into 12 circles. Place a mushroom de-stalked-side-up on a pastry circle, cover with stuffing, then top with another de-stalked mushroom, de-stalked side down. Place another pastry circle on top and pinch pastry together. 
5 Bake pastries in the oven (180°C) for around 20 minutes until golden brown.
6 As the pastries bake, fry the onion and garlic for the gravy until browning, together with chopped mushroom stalks. Add marinade and simmer for a few minutes, add redcurrant jelly and stir until melted. Boil until syrupy, adding water if necessary.

Bring a pan of water to the boil and add the broad beans. Place broccoli in a steamer on top of the pan. Cook until tender.

Butter Bean Stew

from Mr Terry Daly

This is a warming and nutritious stew, made using autumn and winter vegetables. It is quick and easy to prepare and will taste great as soon as cooked and even better if prepared and left, then gently reheated when needed. This base recipe allows for other seasonal vegetables to be added or substituted with your favourites.

Serves 4
Preparation time: 10 minutes
Cooking time: 30 minutes
 1 large onion peeled and diced
 1 large carrot scraped and diced
 1 medium leek, trimmed and sliced into 1/2cm slices
 2 medium white potatoes, peeled and diced
 2 bay leaves
 500ml vegetable stock
 50 g red lentils
 1 can of butter beans 
 Ground black pepper

In a large saucepan, heat a little oil and fry the onions. When golden, add the carrots and leeks and fry for 3 minutes together. Next, add the lentils, bay leafs and stock. Bring to a boil and then simmer for 15 minutes. Next add the diced potatoes, drained butter beans and a generous seasoning of ground black pepper. Bring back to the boil and then simmer for 10 minutes. Check to see that all vegetables are cooked but not mushy and serve with warm crusty wholemeal bread.

Broccoli and Tofu in Garlic Sauce 

from Monica Horn

1 onion, diced
4 cloves garlic, minced
3 tbsp olive oil
approx 2 cups broccoli, chopped
1 block firm or extra firm tofu, pressed
1 1/2 tsp ginger powder
1/4 tsp cayenne pepper
3 tbsp corn starch
1/4 cup soy sauce
1 cup water

Cut tofu into 1 inch cubes. In a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes. Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes. In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!

Black Bean & Corn Salad

from Lee Brinkman

1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
3 green onions, thinly sliced
1/2 cup chopped fresh cilantro

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well  mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Red Lentil Coconut Curry Soup

from Roberta Giles

2 tbsp. olive oil
1 cup of onion diced
3 cloves crushed garlic
1 tbsp ground cummin
1 tsp turmeric
1 1/2 tbsp. garma masala ( or curry powder)
1 can coconut milk
2 large can diced tomatoes (28 oz) 
1 cup dried red lentils
1/4 cup fresh squeezed lemon juice
1/2 cup fresh cilantro cleaned and chopped

Step 1

In large soup pot: heat olive oil and add diced onion and crushed garlic. Cook until it looks transparent about 3 minutes add all the spices. Cook another 2 minute

Step 2

Add tomatoes, coconut milk and  bring to boil add lentils  and reduce heat and simmer for 20 minutes or until the lentils are tender, stir occasionally as lentils will stick and might burn on bottom.

Step 3

Add lemon juice and stir throughly, serve with fresh chopped cilantro sprinkled on top. 

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