Prep: 15 min but overnight chilling

Cook: 1 Hour


230g vital wheat gluten

30g nutritional yeast flakes

2 tablespoons plain flour

1/2 tablespoon dried sage

1 teaspoon dried thyme

good pinch of white pepper

good pinch of nutmeg

good pinch of allspice

1 garlic clove, finely chopped

1 teaspoon salt

320ml mushroom stock (steep a handful of dried porcini mushrooms in 350ml boiling water, leave to cool, then strain and use the liquid as stock)

2 tablespoons vegan Worcestershire sauce

2 tablespoons cider vinegar

1 tablespoon tomato purée

2 tablespoons olive oil


When fried, seitan has a similar texture to meat that can

be put to good use in the vegan kitchen. Think kebabs, paella and sausages in your full

breakfast. With this recipe, you can make two large 350g

sausages that can be sliced and fried. They will keep well

in an airtight container in the fridge for four or five days.

And they freeze well (for up to 3 months), so it makes sense

to make two, use one fresh and pop one in the freezer for a later date.

When ready to cook, simply slice up the sausage and fry the slices in a little

oil over medium-high heat for 3 minutes on each side, until coloured and crispy at the edges.

Mix all the dry ingredients together in a bowl. Add the

wet ingredients and knead together, as if making bread,

for 5 minutes, until you have a firm dough.

Divide the mixture into 2 equal portions. Form each half

into a rough log shape. Lay out a sheet of clingfilm and

place 1 log in the centre. Roll the clingfilm around the log,

push out any trapped air and twist the ends of the clingfilm

together around the log to tighten it into a large sausage

shape. This is best done by holding the clingfilm ends and rolling the log along the work surface a few times until the clingfilm is drum-skin tight. Now wrap it neatly in kitchenfoil. Repeat the rolling process with the other half.

Place the wrapped sausages in a large saucepan of water

and bring it up to a low simmer. Poach the sausages gently

over low heat for 1 hour, topping up the water if necessary,

until they feel very firm when squeezed.

Remove the logs from the water and leave to cool, then

pop them in the fridge to chill overnight. Don’t remove

the wrapping until they are completely chilled, or they

will expand and lose their shape.


Prep: 5 minutes

Cook: 5 minutes

Serves 2

This is usually a weekend morning treat. It’s basically the same idea as scrambled eggs though – and I know it sounds odd – add turmeric for flavour and colour. Depending on

what tofu you use, it can be very silky and moist. It doesn’t taste like egg, but is just as satisfying.

2 tablespoons olive oil or coconut oil

1/2 red onion, finely sliced

4 broccoli florets, finely chopped

225g extra-firm tofu

1/2 teaspoon Himalayan salt

1/2 teaspoon garlic powder

1/2 teaspoon turmeric

1/2 teaspoon chilli flakes, or to taste

1/4 teaspoon smoked paprika

To serve


Smoky Baked Beans


Heat the oil in a frying pan. Put the onion and broccoli

into the warmed oil in the frying pan and gently fry over

medium-low heat for 2–3 minutes, until they are cooked

but still have a little crunch in them.

Grab the tofu and either scramble it with a fork or cut

it into bite-sized pieces. Add it to the pan and stir well.

Now add the salt, spices and a splash of water if it looks

too thick or dry. Cook for 2 minutes, until the tofu is

heated through. Serve on toast with some baked beans.


Prep: 30 minutes, plus pickling time

Cook: 10 minutes

Makes 4


For the pink pickle

150ml cider vinegar

2 tablespoons brown sugar

1 bay leaf

1/4 teaspoon caraway seeds

1/4 teaspoon ground allspice

1 teaspoon salt

1 beetroot, peeled and cut into fine matchsticks

1 shallot, thinly sliced

1/2 fennel bulb, very thinly sliced

3 radishes, thinly sliced

For the kebab

sunflower or vegetable oil, for frying

350g Kebab Kofta Seitan Sausage (see recipe below), cut into thin slices

small bunch of mint, chopped

200ml vegan yogurt

4 pitta breads

200g Hummus

80g interesting mixed salad leaves

hot chilli sauce, to taste

2 tablespoons Dukkah


To make the pickle, heat the vinegar, sugar, bay leaf, spices

and salt in a pan until dissolved. Pack the sliced veg into

a sterilized 500ml clip-top jar. Pour in the warm liquid to

the top. Close and leave for at least a few hours until cold,

but preferably for a couple of days, if not weeks.

To make the kebabs, heat 2 tablespoons oil in a large frying

pan, add the seitan and cook over a medium-high heat for

3–4 minutes, until nicely coloured and heated through.

While the seitan fries, mix the mint into the yogurt.

Lightly toast the pittas and split them open along 1 side.

Slather some hummus inside each pitta and add a spoonful

of drained pink pickles. Tuck in a small handful of salad

leaves, followed by a generous serving of the fried seitan.

Add a drizzle of yogurt and as much chilli sauce as you

fancy. Finish with a scattering of dukkah. Eat with gusto.


Prep: 15 minutes

Cook: 1 and ¼ hours

Serves 4-6


olive oil, for frying

2 red onions, sliced

2 garlic cloves, finely chopped

175ml white wine

1 tablespoon tomato purée

2 x 400g cans chopped tomatoes

2 tablespoons capers, chopped

100g green olives, sliced

200ml water

4 aubergines, cut lengthways into 1-cm thick slices

20g basil leaves, torn

50g sourdough breadcrumbs

1 tablespoon nutritional

yeast flakes

zest of ½ a lemon

pinch of salt

80g vegan mozzarella, torn (optional)



Heat 2 tablespoons oil in a frying pan and cook the onion

over medium-low heat for 10 minutes, until starting to

soften. Stir in the garlic, wine and tomato pur.e, then let

the mixture bubble away until reduced by half. Stir in the

chopped tomatoes, capers, olives and measured water.

Simmer for 20 minutes, until the sauce is thick and rich.

Preheat the oven to 190°C (Gas Mark 5).

While the sauce cooks, heat some olive oil in a large frying

pan and fry the aubergine, turning, over medium heat until

golden and cooked through. (You’ll use more oil than you

think as the slices soak it up as they cook.) Set aside.

When the sauce is ready, mix in the basil leaves. Taste

and tweak the seasoning as desired.

In a food processer, pulse together the breadcrumbs, yeast

flakes, lemon zest, a pinch of salt and 1 tablespoon oil.

Lay half the aubergines into a large (about 30 x20cm)

baking dish and top with half the sauce. Repeat the layering

process to fill the dish. Tear the mozzarella over the top, if

using. Top evenly with the breadcrumb mix. Bake for 20–40

minutes, until the top is golden and the aubergine is tender.


Serves 6-8

Prep: 15 min plus a few hours soaking

Cook: 30-40 minutes


150g dates, chopped

100g almonds

100g walnuts

100g pistachio nuts

zest of 1 orange

2 tablespoon cacao powder

½ teaspoon ground cinnamon

small pinch of salt

12 sheets of filo pasty

light olive oil

For the syrup

75ml fresh orange juice

75ml water

100ml maple syrup

100g caster sugar

seeds from 6 cardamom pods


Preheat the oven to 180?C (Gas Mark 4). Cover the dates in a bowl with boiling water and soak for 10 minutes.

Meanwhile, put the nuts into the bowl of a food processer

and pulse until coarsely chopped. Transfer to a bowl.

Drain the dates and add to the nuts with the orange zest,

cacao, cinnamon and a small pinch of salt. Mix well.

Lay a sheet of pastry in a small baking tray. Brush lightly

with olive oil. Lay over 3 more sheets, oiling between each.

Spread over half the nut mixture and top with 4 more

sheets of oiled pastry. Spread the remaining nut mixture

on top and finish with 4 sheets of oil-brushed pastry.

Cut into diamond shapes and bake for 30–40 minutes

or until the pastry is cooked and flaky.

While the baklava cooks, make the syrup. Place the orange

juice, water, maple syrup and sugar in a saucepan with the

cardamom seeds. Simmer gently for 10 minutes.

When the baklava is ready, tip the sweet syrup evenly over

the top. Leave to soak for a few hours before serving.

Dirty Vegan by Matt Pritchard is published by Mitchell Beazley, £20. Photography by Jamie Orlando Smith and Chris Terry. Dirty Vegan is on BBC One Wales during January 2019 and available on BBC iPlayer