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VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTJASMINE HARMAN'SSHEPHERD'S PIEWITH A MEDITERRANEANTWISTJasmine HarmanTV presenter Jasmineis a former fitness instructorand a former Veganuaryparticipant. When asked herfavourite meal, she singledout this all-time British classicbut with her own deliciousMediterranean twist.PAGE 23

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTJASMINE HARMAN'SSERVES 4–6SHEPHERD'S PIEWITH A MEDITERRANEANTWISTINGREDIENTSMETHODFor the mince:1. Sauté the mince in the oil for five minutesso it doesn’t go soggy.1 pack of frozen soya mince4 tbsp olive oil1 large onion, diced2 cloves garlic, crushed150g mushrooms2 carrots, grated150g petit pois2 tins chopped tomatoesA squeeze of tomato puréeSeasoning to taste¼ litre vegan bouillon stockFor the mash:1kg potatoes (try to use onesthat are good for mashing,I like to use Vivaldi)1 tbsp sunflower margarineA dash of unsweetened soyamilk or cream if you’re feelingextravagantA dollop of vegan mayonnaiseSeasoningTo give a Mediterranean twistto the mince, add:2 tsp oregano, 100g sundriedtomatoes, 70g olives and / or2 tbsp capers2. Then, add the onions, garlic and mushrooms,and let it cook for another five minutes,stirring every now and then to ensure itdoesn’t stick.3. Add everything else. Bring to the boil and letit simmer uncovered for 20-25 minutes untilit has reduced a bit. The final consistencyshould be thick but not dry.4. Make the mashed potatoes by boiling thepotatoes in water for around 20 minutes untilthey are soft but not falling apart.5. Drain, add the milk, mayo and margarine,and mash until they are nice and creamy,not crumbly.6. When both are ready, put a layer of mincein a baking dish then cover with mash.7. Fork it over so it covers the mince evenly.You may also brush the top with a little bit ofolive oil to give it a nice crisp, then pop in theoven until golden.8. Around 30 minutes at 180 C should do itbut add slices of vine-ripened tomatoes orolives to the top halfway through.PAGE 24

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTEVANNA LYNCH'STHREE BEANSHEPHERD'S PIEEvanna LynchEvanna is a stage and screenactress, known globally for herrole in the Harry Potter films andfor reaching the final of Dancingwith the Stars. Not only is she anincredible actress and dancer,and a Veganuary Ambassador,she also knows the secret of a greatshepherd’s pie. This is hergo-to meal, and we think onceyou’ve tried it, it will beyours, too.PAGE 25

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTEVANNA LYNCH'SSERVES 4THREE BEANSHEPHERD'S PIEINGREDIENTSMETHODFor the bean filling:1. Heat the oven to 180C.2 tbsp olive oil2. Bring a pan of water to the boil, and cookthe potatoes until soft. Drain, mash with thevegan butter and season with black pepper.Set aside.1 onion, peeled and diced2 cloves garlic, peeled andcrushed150g mushrooms, sliced½ red pepper, de-seeded andchopped½ yellow pepper, de-seededand chopped3. Meanwhile, in a large pan, fry the onionin the olive oil gently until it softens.Add the garlic and mushrooms, and cookfor a further 2 minutes, stirring to ensurethe garlic does not burn.2 medium-sized carrots,peeled and finely diced4. Add the pepper, carrots, beans, and herbs.Stir well.200g aduki beans5. Add a glug of wine (if using) and the stock.Bring to the boil and let it simmer uncoveredfor 8 minutes or until the carrot havesoftened.200g kidney beans200g borlotti beans1 tsp dried thyme1 handful fresh parsleyGlug vegan red wine (optional)375ml vegetable stock1 heaped tbsp cornflour1 tbsp tomato puree or pasteFor the mashed potatoes:750g potato peeled androughly chopped6. In a small dish, mix the cornflour with2 tbsp cold water, then stir it into the liquidto thicken it into a rich gravy. Add the tomatopuree or paste.7. Remove from the heat and pour intoa baking dish. Cover with the mashed potatoand place in the oven for 25-30 minutesuntil the top is starting to brown.1 tbsp vegan butterBlack pepperPAGE 26

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTJASON GILLESPIE'SPOTATO ANDSPINACH CURRYJason GillespieJason is a former professionalcricketer, a national coach,and an ethical vegan, and thisworld-class bowler makes afirst-class curry! His secret?‘A hint of spice, and serveit with a couple of slices ofmultigrain bread.Delightful!’PAGE 27

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTJASON GILLESPIE'SSERVES 2–3POTATO ANDSPINACH CURRYINGREDIENTSMETHOD2 tbsp vegetable orcoconut oil1. Fry the onions in the oil gently for8-10 minutes until translucent.1 onion, peeled and diced2. Add the garlic, ginger and ground spices,and fry for another 2-3 minutes, stirring.2 cloves of garlic, peeledand minced1 tbsp fresh ginger, grated1 large red chilli, deseededand finely chopped½ tsp ground cumin½ tsp ground turmeric½ tsp ground coriander3. Add the potatoes, and stir until they arecovered with the spices.4. Add 120ml of water, and cover. Let thepotatoes steam for 7-10 minutes. Stir everyso often, and add a little more water if itdries out.500g potatoes, peeled anddiced into 2.5 cm cubes5. When the potatoes are soft, stir in thespinach leaves, and cook them for threeminutes until wilted.250g spinach leaves6. Season to taste.Salt and pepperPAGE 28

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTJOHN BISHOP'SCHICKPEA BURGERSJohn BishopHe’s hilarious but youknow what he doesn’t findfunny? Animal suffering. JohnBishop became vegetarian in1985 after he saw a cow beingslaughtered and he’s neverlooked back. After all, whoneeds beef for burgers whenyou can make themfrom beans?PAGE 29

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTJOHN BISHOP'SMAKES 4 BURGERSCHICKPEABURGERSINGREDIENTSMETHOD1 small onion, finely chopped1. Gently fry the onions over a medium heat inhalf the oil until they are soft and translucent.Add the garlic and fry for another minute,stirring.4 tbsp olive oil1 clove garlic, peeled andminced1 400g can chickpeas,drained1 tsp ground cumin1/2 tsp smoked paprikaA squeeze of lemon juice1 tbsp tahiniA little plain flourSalt and pepper2. Mash the chickpeas with a fork or a potatomasher, and add them to the onions, alongwith the cumin and paprika. Cook stirring foranother three or four minutes.3. Add the lemon juice, and stir in the tahinito bind the mixture. Season to taste.4. Form the mixture into four burgers, and coatthem in flour, then fry them in the remainingoil for four minutes on each side.5. Serve with a green salad.PAGE 30

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTANTHONY MULLALLY'STHAI RED CURRYAnthony MullallyAnthony is a professionalrugby league player and a totalpowerhouse. To keep up withhis training programme, hismeals need to pack a punch,too. This is his simple-to-make,great-tasting, nutrient-richThai curry. We love it!PAGE 31

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTANTHONY MULLALLY'SSERVES 4THAI RED CURRYINGREDIENTSMETHOD1 large onion, peeled andsliced1. Fry the onion in the coconut oil for8-10 minutes until translucent.2 tbsp coconut oil2. Add the mushrooms, garlic and chilli.Cook, stirring, for another five minutes.200g mushrooms, sliced2 red chillies, de-seededand finely chopped2 cloves of garlic, peeledand minced3. Add the beans, peas, asparagus, tofu,soy sauce, curry paste and coconut milk.Bring to the boil, and let simmer for5 minutes or until asparagus is soft.150g black beans4. Stir in the spinach until it wilts.100g frozen peas150g asparagus,cut into pieces5. Serve with brown rice.200g firm tofu (pre-flavouredor plain), chopped into piecesDash of soy sauce2 tbsp red curry paste400g coconut milk100g spinachPAGE 32

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTPETER EGAN'SPARMIGIANADI MELANZANEPeter EganPeter is an incredible actor, atrue gentleman and a passionateanimal lover. He took part inVeganuary 2016 and has neverlooked back. He says: ‘I will alwayssupport Veganuary, but I won’thave to do it again because I amnow vegan.’ If, like Peter, you’re afan of rich Mediterranean flavours,then try this beautifulParmigiana.PAGE 33

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTPETER EGAN'SSERVES 4PARMIGIANADI MELANZANEINGREDIENTSMETHOD2 tbsp olive oil, plus extra forbrushing1. Heat the oven to 200 C / gas mark 6.3 cloves garlic, crushed3 sprigs of thyme8 sage leaves, finely chopped4 400g cans choppedtomatoes3 tbsp red wine vinegar3 tbsp caster sugar4 large aubergines, slicedlengthways as thinly aspossible150g melting vegan cheese,grated85g white breadcrumbs50g pine nutsHandful of basil leaves2. Heat the oil in a large pan, add the garlic,thyme and sage, and cook gently for a fewminutes. Then add the tomatoes, vinegarand sugar, and gently simmer for 20-25minutes until it has thickened.3. Meanwhile, heat a frying pan. Brush theaubergine slices on both sides with olive oil,and fry in batches until each sliceis softened and slightly charred.4. Mix 25g of the grated dairy-free cheesewith the breadcrumbs and pine nuts,and set side.5. Into a large baking dish, add a little of thetomato sauce and spread over the base.On top of this, add a layer or two ofaubergine slices. Season.6. Spoon over more sauce, then layer somecheese and basil leaves, and then anotherlayer of aubergine. Repeat until you end witha layer of tomato sauce, and top with thebreadcrumb mixture.7. Bake for 30-40 minutes until the topis crisp and golden, and the tomato sauceis bubbling away. Rest for 10 minutes,and scatter with torn basil leaves.PAGE 34

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTSNEHA ULLAL’S FAVOURITE(BY CHEF FRANK GUEIZELAR)TOFU MAKHANISneha UllalSneha is an Indian film actor bestknown for her performance in Lucky.She was born into a non-vegetarian familybut in 2008, she realized how cruel her foodand fashion choices were and decided tostart changing it by turning vegetarian. She isextremely passionate about her plant-basedlifestyle and embraced veganism in 2017.She is also co-creating plant-based recipesand food ideas with Chef Frank Gueizelar.This recipe by Chef Frank Gueizelaris her favourite.PAGE 35

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTSNEHA ULLAL’S FAVOURITE(BY CHEF FRANK GUEIZELAR)SERVES 2TOFU MAKHANIINGREDIENTSMETHODTofu marinade:1. First, prepare the tofu. Mix all the marinadeingredients in a bowl except the tofu.Coat the tofu cubes with the marinadeand set aside for half an hour.2 tbsp oil400g firm tofu, cut into2 cm cubes2 tsp tandoori powder1 tsp Kashmiri chilli powderSalt according to tasteMakhani base:2 tbsp oil100g onions, sliced600g ripe tomatoes2 tbsp ginger & garlic paste1 tsp turmeric powder1 tsp Kashmiri chilli powder1 tsp tandoori powder2 tsp Punjabi garam masalapowder2. Now make the makhani base. Start bysautéing the onions in the oil until theyturn translucent.3. Add tomatoes and sauté further, cover andcook on a lower flame, stirring occasionally.4. Once tomatoes become mushy, add theginger & garlic paste and cook for another10 minutes.5. Add turmeric, chilli powder, tandoori powder,garam masala, green cardamom and blackcardamom. Continue to cook this for10 minutes, then switch off the flameand let the mixture cool.5 pods of green cardamom1 pod of black cardamom2 tbsp vegan ghee/butter30g cashew nuts100ml water5 grams kasturi methi(dried fenugreek leaves)RECIPECONTINUESON THE NEXTPAGEPAGE 36

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTSNEHA ULLAL’S FAVOURITE(BY CHEF FRANK GUEIZELAR)SERVES 2TOFU MAKHANIMETHOD6. While the mixture cools, with a dash of oilin a pan, fry the marinated tofu on all sidesto a golden brown colour. When done,remove from the pan and set aside.7. Blend the cooled makhani mixture to a finepaste and transfer back to the pot to cookfurther, add about half a cup of water andcook until it thickens.8. Add the vegan ghee to the mixture andcook on a low flame for 5 minutes.9. Grind the cashew and water to a smoothcreamy texture.10. Add this to the makhani mixture and cookfor 5 minutes. If too thick, add a little waterto get the consistency you require.11. Now, add the fried tofu and kasturi methi tothe makhani, and cook for 10 more minutes.12. Serve with hot rotis, and enjoy your meal.PAGE 37

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTJACK MONROE'SNOT MEATBALLSJack MonroeJack is a chef, a food writer,anti-poverty campaigner andVeganuary alumni. She createsincredibly tasty meals that costvery little to prepare, and many ofher recipes can be found atwww.cookingonabootstrap.com.These Not Meatballs are a firmfavourite in the Monroehousehold, and they willbe in yours, too.PAGE 38

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTJACK MONROE'SSERVES 4NOT MEATBALLSINGREDIENTSMETHOD2 aubergines1. Cut the stems off the ends of the auberginesand halve lengthways. Dice the flesh intosmall pieces and pop into a mediumnon-stick saucepan or frying pan.2 red or white onions2 cloves garlic2 red chillis2 tbsp black olives, finelychopped3 tbsp oilJuice and zest of 2 lemons2 slices bread – either freshor slightly staleHandful fresh basil2. Peel and finely slice the onion and garlic,chop the chilli as finely as you can, and addthese plus the olives to the aubergine in thepan, along with 1 tablespoon of the oil.Cook on a medium heat for about10 minutes to brown and soften.3. Grate over the lemon zest, squeeze in thelemon juice and, once the aubergines aresoft, tip everything into a mixing bowl. Gratethe bread over the top, finely chop thebasil and mix in well. (If it does not mix, tryblending and adding more breadcrumbs.)4. Shape the mixture into tablespoon-sizedballs with your hands. Put the remaining2 tablespoons of oil in a frying pan andcarefully fry the aubergine balls in batchesuntil browned all over. Remove with a slottedspoon and serve with extra lemon juice andtorn basil to taste.PAGE 39

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTKRISTINA RIHANOFF'SPORTOBELLOWELLINGTON WITHRED WINE SAUCEKristina RihanoffKristina is a professional dancer,renowned for her extraordinaryroutines on Strictly ComeDancing. As well as performing,she teaches yoga and dancing,and maintains her incrediblefitness on a vegan diet. Thisis her delicious PortobelloWellington, which is perfectfor special occasions.PAGE 40

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTKRISTINA RIHANOFF'SSERVES 4PORTOBELLOWELLINGTON WITHRED WINE SAUCEINGREDIENTSMETHODFor the wellington:1. Preheat the oven to 400 F / 200 C.2 cups baby spinach2. Add spinach, shiitake, button mushrooms,shallots, garlic, and tarragon to a foodprocessor and pulse until finely chopped.125g shiitake mushrooms1 cup white button mushrooms3 small shallots, peeledand roughly chopped3 garlic cloves, peeledand roughly chopped2 sprigs fresh tarragon,stemmed2 tsp vegan butter¼ cup vegetable stockBlack pepper to taste4 portobello mushrooms1 sheet vegan puff pastry3. Add the vegan butter to a large sautépan and set over medium heat. Add themushroom mixture and vegetable stock andsauté for 10 minutes until most of the liquidhas evaporated. Season with a pinch ofblack pepper and set aside to cool.4. Gently scrape the gills from inside theportobello mushrooms with a spoon. Placethe mushrooms on a baking tray lined withparchment paper or use a non-stick bakingtray. Bake in preheated oven for 10 minutes,then set aside.RECIPECONTINUESON THE NEXTPAGEPAGE 41

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTKRISTINA RIHANOFF'SSERVES 4PORTOBELLOWELLINGTON WITHRED WINE SAUCEINGREDIENTSMETHODFor the sauce:5. Cut the pastry sheet into four equal parts.Using a spoon, cover each mushroomwith a layer of the mushroom / spinachmix, making sure to fill the cavity of themushroom.½ cup red wine1¾ cups low-sodiumvegetable stock2 tablespoon date syrup6. Place one mushroom in the centre of eachpastry sheet, cavity side up. Fold the pastryaround the mushrooms and press downlightly with fingers to make sure it is sealedcompletely. Place the mushrooms, withfolded side down, on a baking tray linedwith parchment paper. And cook in the ovenuntil the pastry is golden brown – about20-25 minutes.7. Make the red wine sauce by combiningthe red wine and vegetable stock in smallsaucepan. Simmer uncovered for20 minutes. Stir in the date syrup and setaside. Reheat on low right before servingand drizzle over the wellingtons.8. Serve with roasted potatoes and glazedbaby carrots.PAGE 42

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTJAMES MOORE'SSWEET AND SPICYSRIRACHA TOFUJames MooreActor and VeganuaryAmbassador James Moore wona National Television Award forhis role in Emmerdale, but wethink he deserves two more.One for being such a brilliantvegan and disability activist,and another for this tofu dish.It. Is. Sublime.PAGE 43

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTJAMES MOORE'SSERVES 2SWEET AND SPICYSRIRACHA TOFUINGREDIENTSMETHOD400g tofu, pressed and cubed1. Put 4 tbsp of the cornflour onto a plateand turn the tofu cubes over in it untilthey are covered.6 tbsp cornflour  / cornstarch4 tbsp oil2 spring onions2 cloves garlic1 cup water1 tbsp Sriracha sauce2 tbsp soy sauce2 tbsp agave nectar4 tbsp sugarTo garnish:2 spring onionsHandful corianderSesame seedsA wedge of lime2. Heat the oil in a frying pan, and fry the tofufor 4-5 minutes on each side until goldenand crispy. Then remove them from the oil,and set aside.3. Add the spring onions and garlic to the samepan, and fry for a minute or two.4. Then add the water, Sriracha sauce,soy sauce, agave nectar and sugar.Bring to a simmer.5. In a small bowl, mix the last two tablespoonsof cornflour with a tablespoon of waterto form a smooth paste, and then stir it intothe liquid to thicken it.6. Pour the sticky sweet and spicy sauceover the tofu and garnish with more springonions, chopped coriander, a wedge of limeand a sprinkle of sesame seeds.PAGE 44

VEGANUARYCELEBRITY COOKBOOK 2022THE MAIN EVENTCHRIS AND SAM SMALLING'SPEANUT STEW WITHSWEET POTATOAND CHICKPEASChris &SamSmallingChris Smalling is a world-classfootballer and is married to formermodel Sam. This is Sam’s take on atraditional African stew, which theyboth love, despite Chris being nofan of peanuts! We’ve tried it and itis delicious – the perfect mealto power one of the world’sbest footballers to glory.PAGE 45

VEGANUARYCELEBRITY COOK

vegan pesto Vegan cheese Lots of basil Salt n pepper (Be generous with the pesto/ puree/toppings) METHOD. 1. Roll out pastry sheet. 2. Cover with tomato purée/pesto but leave a thumb width space round the edges. 3. Sprinkle on vegan cheese and anything else you fancy e.g. capers,