Instant pot vegan recipes articles
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Ravneet Gill’s recipe for brown butter and honey custard pots
Rich, crisp, complex, decadent – and no pastry in sight!There’s a pub in east London that serves one of my favourite ever desserts. The Marksman’s brown butter and honey tart is rich, crisp and full of depth – everything you could ever want from a sweet tart. Here, I’ve tried to recreate its flavour in the form of custard pots to serve at the end of dinner with an elegant grating of good-quality dark chocolate.Discover this recipe and over 1,000 more from your favourite cooks on the new...
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Ode to Joy: Meera Sodha’s vegan recipe for quick green pasta
This vibrant green pasta, inspired by a friend, is creamy, savoury and has a deliciously tangy edgeA lot of ideas are passed on from cook to cook, and this dish is no exception. I met Joy in January at Pastaio, a central London pasta restaurant. While we were chatting, she told me about a magical sauce that her vegan boyfriend makes weekly in a blender and that they love eating over pasta. After hearing about it, I became filled with single-minded zeal to try making something similar, and here...
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Meera Sodha’s vegan recipe for hot sauce doubles with cucumber chutney
Trini-style soft pillows of fried bread sandwiching spiced chickpeas and served with a punchy cucumber chutneyDoubles are a delicious and popular Caribbean street food. They’re made up of two soft, puffy fried breads (or baras), hence the name doubles, stuffed with a filling of tasty chickpeas and eaten with chutney (cucumber, in today’s case). Unless you’ve tried them, however, it’s hard to do them justice – it’s a bit like telling someone who has never heard of Elton John that he’s a great pop...