Melissa Corkhill

By Melissa Corkhill

22nd November 2016

The vegan lifestyle, or veganism is still very poorly understood. How do you cook vegan?

Melissa Corkhill

By Melissa Corkhill

22nd November 2016

Melissa Corkhill

By Melissa Corkhill

22nd November 2016

Do you have to eat tofu? How do you make cakes without eggs? And barbecues with friends – what to do then? Don’t panic, Marie Laforet makes it simple.

Here Marie shows us how to cook plant-based proteins, replace eggs and dairy and cook vegetables. Whether you are a beginner in the kitchen or a well-versed enthusiast, pressed for time or on a budget, these recipes will suit your needs and give you something exciting and animal-free to serve whatever the occasion – family lunch or friends for dinner.

vitamin packed salad

SERVES 4 • 150 ml balsamic vinegar • 150 g baby spinach leaves, washed and dried in a spinner • 250 g strawberries, washed, hulled and cut into quarters • 1 avocado, diced • 2 oranges, 1 zested • olive oil • tamari-caramelised almonds • salt and pepper

Pour the balsamic vinegar into a saucepan and cook over high heat to reduce it. The consistency should be creamy but liquid. Pour into a ramekin and leave to cool. To supreme the oranges, cut along the membranes and remove the segments. Put a handful of spinach leaves on each of the 4 plates. Top with the avocado, the fruit and orange zest. Drizzle with a little olive oil. Sprinkle with the caramelised almonds and drizzle with the balsamic vinegar reduction. Season to taste.

broad bean falafels

MAKES 10-12 FALAFELS • 350 g broad beans, cooked and peeled • 2 garlic cloves • 2 tbsp chopped parsley • 2 tbsp chopped fresh chives • 2 tbsp chopped fresh coriander • 1 tsp ground coriander • ¼ tsp ground nutmeg • ¼ tsp ground cinnamon • salt and pepper • vegetable oil for cooking

Whiz the broad beans with the garlic and herbs in a food processor. (Do not process the bean mixture too much. It must not become a purée.) Put the mixture in a bowl, add the spices and mix in with a fork. Season to taste. Shape 10-12 little balls, then flatten them gently. Pan-fry with a little olive oil over high heat, or fry in a deep fryer. When the falafels are done, place them on kitchen paper to drain off any excess oil.

chocolate and soft fruit pizzas

MAKES 8 PORTIONS • 1 quantity pizza dough (see below) • 200 g dark chocolate • 5 tbsp non-dairy cream • 250 g soft fruit of your choice (strawberries, raspberries, redcurrants, blueberries, blackberries, etc.), washed and cut up if necessary Roll out the dough on parchment paper. Prick the surface with a fork. Bake blind for 10 minutes at 180°C (Gas mark 4), uncovered and without ‘baking beans’. Leave to cool. Melt the chocolate in a bainmarie and then add the cream, a spoonful at a time, to make the ganache. Turn the pizza over and spread the ganache over it. Cut into 8 portions. Arrange the fruit on the pizza portions.

pizza dough

MAKES 2 PIZZAS FOR 4 PEOPLE • 600 g plain flour • 400 ml warm water • 2 tsp salt • 1 ½ sachets dried baker’s yeast (approx 14 g) • 1 tsp light brown sugar • 3 tbsp olive oil Put the flour in a large mixing bowl. Mix the warm water with the salt, the yeast and the sugar in a bowl. Leave to stand for 10 minutes for the yeast to activate. Mix with the flour and knead for 5 minutes. Add the olive oil and knead for a further 5 minutes. Shape into a large ball and leave to rest in a bowl, covered with a damp tea towel at 20º-25ºC for 1-2 hours. Flour the work surface and a rolling pin. Divide the dough into two halves and shape into 2 balls. Roll them out to make the 2 pizza bases. Pizza dough freezes well. Shape it into a ball and freeze in an airtight freezer bag. Thaw at room temperature.

IDEA: This fun and easy recipe is great for teaching children to cook. You can make mini pizzas in the same way, or change the topping and make a pizza with yellow fruit (peaches, mango, apricots, etc.) or winter fruit (oranges, bananas, kiwi, etc.).

crystallised orange peel and chocolate chip brioche

MAKES 1 MEDIUM BRIOCHE • 250 g type T55 flour • 30 g light brown sugar • ½ tsp salt • 125 ml soy milk, warmed, plus extra for glazing • ½ sachet dried baker’s yeast • 40 g neutral vegetable oil • 3 tbsp dark chocolate chips • 2 tbsp crystallised orange peel, chopped

Mix the flour with the sugar and salt in a bowl. Mix the warm soy milk with the yeast and leave to stand for a few minutes. Pour it onto the flour and mix in with a spoon. Mix in the oil. Knead well for 5-10 minutes by hand, folding the dough over and over itself. The idea is to incorporate as much air as possible into the dough. The dough should be supple and smooth, and not sticky. Leave to rise in a bowl covered with a clean tea towel for 1 hour, ideally at 25ºC. Knead again for 1 minute and add the chocolate chips and the orange peel. Knead again to incorporate them well. Shape the dough as desired: for a classic brioche, shape the dough into medium-sized balls and place side by side in a loaf tin or spring form cake tin. Leave to rise for 2 hours in a turned-off oven with the door closed. Brush with soy milk and bake for about 30 minutes at 180º (Gas mark 4). Keep the brioche wrapped in a tea towel as it tends to dry out quickly.


READ The Vegan Bible by Marie Laforet (£25 Grub Street)

DISCOVER Marie’s blog (in French) at