Tag Archives: bake


Leek, tomato and sausage bake

Leek & sausage bake(2)

Here’s a quick and simple bake to enjoy this winter. You need very few ingredients and substitute or add to the vegetables, as you please or depending on what is available. Add chunks of swede or sweet potato or even a handful of green beans….the choice is yours.  

Leek Swede & sausage bake

With swedes above


2 tablespoons olive oil
3-4 leeks, cut into approximately 2½ inch pieces
4-5 large tomatoes, sliced thickly
1 pack of Tofurky sausages, cut in two (you can buy Tofurky sausages at Holland & Barrett, Wholefoods and Planet Organic)
1 Kallo French onion or Vegetable stock cube dissolved in 70ml hot water
½ teaspoon turmeric, mix with the stock
Little ground black pepper
1 heaped teaspoon of dry sweet basil or any other herb of your choice


  • Arrange a layer of tomatoes in an oven proof dish with a lid
  • Place the leeks on top and add a second layer of tomatoes to top the leeks
  • Lastly add the sausages, pour the stock and turmeric mixture and drizzle with oil
  • Sprinkle with herbs and some black pepper
  • Cover and bake at 200C, 400F or gas mark 6 for 30 minutes
  • Remove lid and bake for further 20 minutes

Leek & sausage bake(3)

Served here with brown rice with chickpeas (click here for recipe) and cabbage and red onion stir fry


Cheesy Cauliflower

Cauliflower cheese(4)

Cheesy cauliflower made with nutritional yeast, a little vegan butter and Oatly cream to give it a gorgeous, smooth, creamy flavour.  I also made some stock with the cauli stems and added the stems to the cauliflower bake – if you haven’t tried using the stems before you must have a go – waste not, want not and it enhances the texture and gives the dish a more cabbagey flavour.


1 cauliflower with fresh stems
1 onion, sliced
2 bay leaves
3 cloves garlic, sliced
Little ground black pepper

Cheesy Sauce
350ml stock
1 soya or oat cream (I used Oatly 250ml)
2 tablespoons Nutritional Yeast
2 tablespoons butter
Pinch of turmeric for colour
½ teaspoon English or Dijon mustard
3 tablespoons cornflour mixed with a little cold water to make a paste


  • Remove stems and cook the whole cauliflower in about 2 inches of water for 7-8 minutes, no more and set aside

Make the stock

  • Chop the stems into 1 inch pieces (cut off any tough bits)
  • Make stock with the cauliflower stems, onion, garlic, bay leaves and black pepper by adding 500ml water and simmering for 30 minutes
  • Strain the stock and keep the stems and onions aside – we will add this to the bake

Make the sauce

  • Make the sauce by combining all the sauce ingredients except the cornflour and mustard
  • When it comes to the boil, add the cornflour paste and stir on low heat until sauce is thick – add mustard and take off the heat


Cauliflower cheese

  • Break the cauliflower into large florets and place in a baking dish
  • Add the stems and onions from the stock
  • Pour the cheesy sauce and bake for 20 minutes on 200C , 400F, gas mark 6 for 20 minutes

Cauliflower cheese(2)

  • Place under hot grill for 5 minutes

Vegan Frankfurter Bake

Vegan Frankfurter Bake(2)

Lately I have been buying loads of leeks! Well wouldn’t you….this time I picked up a 500 gram pack of beautiful leeks from Tescos for £1!  I know some people aren’t overly fond of leeks but I find if I slice them thin and sautee in olive oil before adding to the bake they are so creamy and sweet and I always go back for more. However, do use onions if you happen to be one of those not keen on leeks and you should have a delicious bake in no time which feeds 4 hungry vegans or 5-6 not so hungry vegans!

Vegan Frankfurter Bake(3)

Last time I did potato gratin and used vegan bacon which was absolutely finger-licking superlicious! This time I had a go at a vegan frankfurter bake and added some white beans which not only bulked it up, it also added nutritional value and added creaminess – a first rate vegan bake you are bound to love.

Vegan Frankfurter Bake

4 good servings


5-6 medium waxy potatoes, about 650-700 grams, thinly sliced (don’t use the ones for mash!)
2 large leeks, thinly sliced (use 2 medium onions or shallots if you don’t like leeks)
2-3 cloves garlic, thinly sliced
2 tablespoons olive oil
1 tin of white beans (Cannellini or any other)
1 teaspoon dried sage
300ml vegan stock (I used 1 teaspoon of Marigold vegan bouillon powder)
2 teaspoons cornflour mixed with a little cold water
6 vegan frankfurters cut into 2 inch pieces (I used Tivall frankfurters as frankfurters hold their shape better)
150ml vegan cream (I used Oatly Longlife)



  • Saute the leeks (or onions) and garlic in olive oil until translucent and edges begin to brown
  • Add white beans, sage, 300ml stock and cornflour paste and cook for a couple of minutes
  • Place in large ovenproof dish and add frankfurters and cream
  • Lay the potato slices to cover the dish (I got 2 layers)
  • Cover with a tight lid or foil and bake in pre-heated oven at 200C, 400F, gas mark 6 for about 35-40 minutes until potatoes are cooked through
  • Place dish under grill for a few minutes to brown the potatoes
  • I served this with spinach garnished with 2 cloves of thinly sliced garlic sautéed in olive oil

Marrow bake in rich tomato sauce

Marrow bake

’tis not the season of marrows in the UK yet but John (bless him) managed to procure one when he went shopping – I think it was Portuguese and very nice too.  I have some growing in the garden but they are nowhere near fruition! John and Maria, my wonderful neighbours and friends from next door were coming over to sit in the garden and enjoy the lovely warm weather we are blessed with at the moment.   I cooked some vegan food and although they are not vegan they love the curries and my cooking, thank you John and Maria!  With some trepidation, I decided to use the marrow (it’s not everyone’s favourite veggie…..)  I racked my recipe database for some inspiration and came up with this.  A rich tomato sauce with very little spice, thickened with some soy mince and chana dal – how could it go wrong??  I was thrilled when they went for second helpings and wanted the recipe. Maria couldn’t believe I had only put some turmeric in it and no garlic or ginger or any other spice.  I did some rice with peas and sweetcorn to go with it and also saag aloo which I know they are very fond of.  A bottle or two of wine and we were prepared for a lovely evening with friends. The only consideration with marrows, as we know, is not to overcook it or it goes all mushy and quite horrid.  I cooked the chana dal separately, did the tomato sauce, added the mince and chana dal and then poured it over the marrow and baked it – it worked! I hope you too will enjoy it and have a go when you get hold of a marrow.

4 servings


¾ cup chana dal, soaked for a couple of hours at least
¼ teaspoon baking powder (optional – this speeds up the cooking time for the chana dal)
1 medium marrow, peeled and cut into 2×3 inch pieces (I used two-thirds of my marrow – approximately 10 inches)
1 onion, sliced
1 tin tomatoes, chopped
3 tablespoons oil
1 cup dehydrated soy mince
1 teaspoon turmeric
1 tablespoon dried sweet basil
½ teaspoon salt
3 cups water


  1. Rinse chana dal, add 3 cups of water and  ¼ teaspoon baking powder. Cover and simmer gently until cooked but not mushy.  Strain the dal in a colander and set aside
  2. Fry the onion in 2 tablespoons oil until golden
  3. Add turmeric, salt and tin of tomatoes
  4. Add 3 cups of water, bring to the boil and lower the heat.  Cover and simmer for about 25 minutes
  5. Add soy mince and chana dal and cook uncovered over medium heat for about 15-20 minutes until the sauce is thickened – not too thick as we want the bake to be nice and moist
  6. Add the sweet basil and give it a stir
  7. In a frying pan, quickly fry the marrow pieces in 1 tablespoon of oil for about 2 minutes – this will seal some of the juices and keep the flavour
  8. Place the marrow in an ovenproof dish and pour the tomato and mince sauce on it
  9. Bake covered at 200C or gas mark 6 for 20 minutes
  10. Take out of the oven, uncover and pop back in the oven for another 20 minutes until it’s bubbling
  11. Serve with rice with peas and sweetcorn