HOMEMADE

OAT MILK SERVING: 850ML

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INGR EDIENT S : DI RE CT I ONS :

• 100g oats Place the oats in a large bowl and cover with
• Water water, then cover the bowl with cling film and
leave to soak overnight or for at least 4 hrs.

The next day, drain and rinse the oats, then tip
them into a blender with 750ml cold water and
a pinch of salt. Whizz up until smooth. Pour the
mixture into a muslin-lined sieve over a jug and
allow it to drip through. Stir the mixture gently with
a spoon to speed up the process. Be patient with
it as the oats are quite thick.

When most of the liquid has gone through into the

jug, gather the sides of the muslin together and
squeeze tightly with both hands to extract the last
of the milk. Whisk in 50ml cold water to finish. Will
keep for two-three days in the fridge.

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 CHICKPEA &

SPINACH CURRY SERVING: 4

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INGR EDIENT S : DI RE CT I ONS :

• 2 tbsp mild curry paste
• 1 onion, chopped
• 400g can cherry or chopped tomato
• 2 x 400g cans chickpeas, drained and rinsed
• 250g bag baby leaf spinach
• squeeze lemon juice
• basmati rice, to serve
Heat the curry paste in a large non-stick frying
pan. Once it starts to split, add the onion and
cook for 2 mins to soften. Tip in the tomatoes and
bubble for 5 mins or until the sauce has reduced.
Add the chickpeas and some seasoning, then
cook for 1 min more. Take off the heat, then tip
in the spinach and allow the heat of the pan to
wilt the leaves. Season, add the lemon juice, and
serve with basmati rice.

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 EASY

WHITE BREAD
SERVING: 1 LOAF I NGRE DI E NT S :

• 500g strong white flour, plus extra for dusting

• 2 tsp salt
• 7g sachet fast-action yeast
• 3 tbsp olive oil
• 300ml water

DI RE CT I ONS :

Mix 500g strong white flour, 2 tsp salt and a 7g

sachet of fast-action yeast in a large bowl.

Make a well in the centre, then add 3 tbsp olive

oil and 300ml water, and mix well. If the dough
seems a little stiff, add another 1-2 tbsp water and
mix well.

Tip onto a lightly floured work surface and knead

for around 10 mins.

Once the dough is satin-smooth, place it in a

lightly oiled bowl and cover with cling film. Leave
to rise for 1 hour until doubled in size or place in
the fridge overnight.

Line a baking tray with baking parchment. Knock

back the dough (punch the air out and pull the
dough in on itself) then gently mould the dough
into a ball.

Place it on the baking parchment to prove for a

further hour until doubled in size.

Heat oven to 220C

Dust the loaf with some extra flour and cut a cross
about 6cm long into the top of the loaf with a
sharp knife.
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Bake for 25-30 mins until golden brown and the
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loaf sounds hollow when tapped underneath. Cool
on a wire rack.

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STROGANOFF
INGR EDIENT S :
• 2 tsp olive oil
• 1 onion, finely chopped
• 1 tbsp paprika
• 2 garlic cloves, crushed
• 300g mixed mushroom, chopped
• 150ml vegetable stock
• 1 tbsp vegan Worcestershire sauce,
• 3 tbsp oat creme fraiche
• small bunch parsley, roughly chopped
• 250g cooked wild rice
W W W.T H E S C U L P T E D V E G A N . C O M
MUSHROOM
SERVING: 2
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DI RE CT I ONS :
Heat 2 tsp olive oil in a large non-stick frying pan
and soften 1 finely chopped onion for about 5
mins.
Add 1 tbsp paprika and 2 crushed garlic cloves,
then cook for 1 min more. Add 300g mixed
mushrooms and cook on a high heat, stirring
often, for about 5 mins.
Pour in 150ml vegetable stock and 1 tbsp vegan
Worcestershire sauce.
Bring to the boil, bubble for 5 mins until the sauce
thickens, then turn off the heat and stir through
3 tbsp oat creme fraiche and most of the small
bunch of roughly chopped parsley. Make sure the
pan is not on the heat or the sauce may split.
Cook 250g wild rice following pack instructions,
then stir through the remaining chopped parsley
and serve with the stroganoff.
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