VEGAN VOYAGE

Starting out on a no-meat stint for Veganuary? Or are you simply looking for recipes to liven up your repertoire? These delicious plantbased dishes from Dunja Gulin are a perfect place to start

TOFU SCRAMBLE

INGREDIENTS

150g/5oz fresh shiitake mushrooms

4 tbsp olive oil

125g/4½oz onions, peeled and sliced into thin half-moons

1/2 tsp sea salt

80g/3oz trimmed asparagus, sliced diagonally at the bottom (if using wild asparagus, use the soft tops only)

2 tbsp tamari

1/2 tsp ground turmeric

300g/11oz fresh tofu, mashed with a fork

4 tbsp water, if necessary

1 tsp dark sesame oil

1/2 tsp dried basil or

2 tbsp chopped fresh basil

Crushed black pepper

To serve (optional)

Salad

Toasted homemade bread

1. Cut the mushrooms in half lengthways, then cut into thinner wedges. Add the olive oil, onions and salt to a wok or frying pan, then sauté briefly over a medium heat, stirring energetically to stop it all from sticking.

2. Add the mushrooms, asparagus, tamari and turmeric, then stir with 2 wooden spoons.

When the mushrooms have soaked up a bit of tamari, turn up the heat, add the tofu and stir for another 1-2 minutes.

The scramble should become uniformly yellow in colour.

3. Add enough water to make the scramble juicy and continue cooking for a couple more minutes. Whether you need water or not depends on how soft your tofu was to begin with - softer types are more moist and probably won't need any water at the end of cooking.

4. Mix in the dark sesame oil and basil, season with pepper and serve warm, with a nice salad.

SEED FALAFEL

Makes 24 Takes 20-25 minutes