Vegetarian and vegan recipes

Pumpkin-spiced porridge

Serves 4

• INGREDIENTS
  • 1 small carrot, grated
  • 1 apple, grated
  • 180g M&S multigrain porridge
  • 1 tsp M&S pumpkin spice seasoning
  • 75g raisins
  • 850ml Plant Kitchen almond drink
  • 1 tbsp almond butter
  • Drizzle maple syrup, to serve (optional)
  • Toasted flaked almonds, to serve (optional)
• METHOD
  1. Put the carrot, apple, porridge oats, pumpkin spice seasoning, raisins and Plant Kitchen almond drink in a pan along with a pinch of salt. Cook over a medium heat, stirring, for 10-15 minutes, until thick and creamy.
  2. Serve topped with the almond butter, a drizzle of maple syrup, flaked almonds and an extra pinch of pumpkin spice. Add a splash of extra almond drink, if you like.

Blueberry and banana pancakes

Serves 3, makes around 9 pancakes

• INGREDIENTS
  • 150g plain flour
  • 1 tsp baking powder
  • 2 ripe bananas
  • 170ml Plant Kitchen oat or almond drink
  • 300g blueberries
  • Fresh fruit of your choice, to serve
  • Maple syrup, to serve (optional)
• METHOD
  1. Combine the flour and baking powder in a bowl with a pinch of salt.
  2. In a separate bowl, mash one of the bananas with the oat or almond drink. Combine with the dry ingredients until you have a thick batter. Set aside.
  3. Meanwhile, slice the remaining banana and heat a splash of oil in a non-stick frying pan. Drop spoonfuls of batter into the pan to make the pancakes. Once they’ve started to form bubbles on top, scatter over a few blueberries and banana slices, then flip. Cook the other side for another few minutes, until golden on both sides.
  4. Working in batches, cook the remaining pancakes – keep any cooked ones warm in the oven. Serve with fresh fruit and maple syrup, if you like.

Mexican-inspired beans on toast

Serves 4

• INGREDIENTS
  • 200g M&S piccolini cherry tomatoes
  • 3 garlic cloves, 2 finely chopped, 1 left whole
  • 1-2 tsp M&S hot chipotle chilli paste
  • 1 tin red kidney beans
  • 1 ripe avocado
  • 1 lime, zest and juice
  • Pinch red chilli flakes
  • 4 slices M&S San Francisco-style sourdough
  • 2 tbsp M&S chimichurri, to serve
• METHOD
  1. Preheat the oven to 180°C/160°C fan/gas mark 4.
  2. Arrange the tomatoes on a baking tray, drizzle with olive oil, season with salt and pepper and bake for 15-20 minutes, until soft and squishy.
  3. Meanwhile, heat a splash of oil in a frying pan over a medium heat and add the chopped garlic. Cook for a minute or so, until it just starts to brown, before adding the chipotle paste (add more if you like it spicy) and cooking for another minute.
  4. Add the kidney beans and their liquid. Season with salt and pepper, then turn the heat down to a simmer. Cook for 10-15 minutes, until thickened.
  5. Slice the avocado, grate over the zest and squeeze over the juice of the lime, then scatter over the chilli flakes. Toast the bread.
  6. To serve, drizzle the toast with a little olive oil and rub each piece with the remaining garlic clove. Pile on the beans, roasted tomatoes and avocado. Serve with an extra squeeze of lime and a spoonful of chimichurri.

Winter citrus and whipped ricotta toast

Serves 4

• INGREDIENTS
  • 1 pot (250g) ricotta
  • 8 slices M&S spelt sourdough, toasted
  • 2 blood oranges, peeled and sliced
  • 2 easy peelers, peeled and sliced
  • 3 pink grapefruits, peeled and sliced
  • Drizzle M&S Select Farms British honey, to serve
  • Small bunch thyme, leaves picked, to serve
• METHOD
  1. Use a stand mixer or wire whisk to whip the ricotta for 2 minutes until light and airy.
  2. Spread the ricotta onto each slice of toast and arrange the citrus slices on top.
  3. Drizzle over some honey and top with a few thyme leaves.

Jerk-roasted veg and grain salad 

Serves 2

• INGREDIENTS
  • ½ head cauliflower, broken into florets, stalks chopped into chunks, tender leaves reserved
  • 1 red onion, cut into wedges
  • 1 red pepper, chopped into chunks
  • 3 tbsp The Black Farmer x M&S jerk paste
  • 200g cherry tomatoes
  • 100g M&S mixed quinoa with bulgur wheat
  • 1 lime, halved
  • 2 tbsp M&S bang bang satay, to serve
  • Handful fresh coriander, leaves picked, to serve
  • Handful pumpkin seeds, toasted, to serve
• METHOD
  1. Preheat the oven to 220°C/200°C fan/gas mark 7.
  2. Arrange the cauliflower florets and stalks, onion and red pepper in a roasting tray. Combine the jerk paste with 1 tbsp olive oil to loosen, then toss over the veg and season. Roast in the oven for 15 minutes, until the vegetables are starting to char at the edges.
  3. Add the cherry tomatoes and cauliflower leaves with a splash of olive oil and return to the oven for a further 10-15 minutes, until the tomatoes have broken down and the leaves have browned.
  4. Meanwhile, cook the quinoa with bulgur wheat according to the pack instructions. Char the lime halves in a frying pan over a medium heat, cut-side down.
  5. Serve the roasted veg with the quinoa and bulgur wheat, charred limes, satay, fresh coriander and pumpkin seeds.

Winter panzanella salad

Serves 4

• INGREDIENTS
  • 1 pack (600g) M&S frozen root vegetable selection
  • 200g leftover crusty bread, such as sourdough or ciabatta, torn into chunks
  • 4 tbsp Collection Sicilian extra virgin olive oil
  • 2 tbsp Collection aged balsamic vinegar of Modena
  • 2 tsp Dijon mustard
  • ½ lemon, juice only
  • 100g walnuts
  • 150g kale, stalks removed, leaves roughly torn
  • 2 apples, cored and cut into thin wedges
  • Small handful dried cranberries
  • 100g Roquefort Revelation (optional)
• METHOD
  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Roast the root vegetables according to the pack instructions. For the last 10 minutes of cooking, add the bread and a drizzle of olive oil. Roast until the bread is crisp and the vegetables are tender.
  2. Meanwhile, to make the dressing, whisk the remaining olive oil with the balsamic vinegar, mustard and lemon juice. Season to taste.
  3. Toast the walnuts in a dry pan over a medium heat until fragrant. Roughly chop and set aside.
  4. Tip the kale into a large serving bowl and pour over half the dressing, massaging it into the leaves to tenderise them. Top with the sliced apple and stir.
  5. Tumble the roasted veg on top of the kale. Scatter over the cranberries and toasted walnuts, crumble over the Roquefort, if using, then drizzle over the remaining dressing to taste.

Goodness grain bowl

Serves 4

• INGREDIENTS
  • 2-3 sweet potatoes (300g), chopped into chunks (no need to peel)
  • 1 pack (290g) M&S grain and greens
  • 75g M&S roasted peppers, finely chopped
  • 1 pack (275g) Plant Kitchen veggie balls
  • 1 avocado
  • ½ lime, juice only
  • Handful radishes, thinly sliced
  • Handful pea shoots
  • Handful pumpkin and sunflower seeds, toasted
  • Handful pomegranate seeds
  • Fresh herbs – such as parsley, dill, mint or basil – to garnish (optional)
  • For the dressing:
  • 2 tsp harissa
  • 2 tbsp olive oil
  • 1 ½ tbsp cider vinegar
  • 1 tsp honey
  • Squeeze lemon juice
• METHOD
  1. Preheat the oven to 200°C/180°C fan/gas mark 6. Arrange the sweet potato on a baking tray in one layer and roast for 20-25 minutes, until soft.
  2. Cook the grain and greens according to the pack instructions before stirring through the chopped roasted peppers. Pan-fry the veggie balls according to the pack instructions.
  3. Whisk together all the ingredients for the dressing and set aside.
  4. Slice the avocado, season with salt and squeeze over the lime.
  5. To assemble, spoon the grains into shallow bowls, then top with the sweet potatoes and veggie balls. Add the avocado, radishes and pea shoots. Spoon over the dressing. Scatter over the pumpkin and sunflower seeds, pomegranate seeds and herbs, if using.

Sweet and spicy vegan everything wrap

Serves 4

• INGREDIENTS
  • 4 carrots, peeled and finely sliced into shards
  • 1 lime, juice only
  • 12 Plant Kitchen veggie balls
  • 4 M&S extra virgin olive oil piadinas
  • 1 pot M&S houmous with extra virgin olive oil
  • 60g wild rocket
  • Bunch fresh parsley, chopped
  • For the caramelised onions:
  • 4 white onions, sliced
  • 1 tbsp soft brown sugar
  • For the beetroot dip:
  • 1 pack (250g) M&S British baby beetroot
  • 50g cashew nuts
  • 1 tsp M&S hot chipotle chilli paste
• METHOD
  1. Preheat the oven to 180°C/160°C fan/gas mark 4.
  2. First, make the caramelised onions. Put the sliced onions into a baking tray and sprinkle over the sugar, 1 tbsp olive oil and a pinch of black pepper. Stir to coat evenly, then bake in the oven until the onions are tender and golden and the sugar has caramelised – around 25 minutes.
  3. While the onions cook, tip all the beetroot dip ingredients into a blender along with 1 tbsp olive oil and a pinch of salt. Blitz until smooth and combined. Set aside.
  4. Put the carrots into a small bowl. Add the lime juice and a little black pepper, mix, then set aside.
  5. Heat a splash of olive oil in a wide-based pan and fry the veggie balls, turning occasionally, for 10 minutes until they are golden brown.
  6. Just as the onions finish cooking, put the piadinas into the oven to warm through.
  7. Assemble your wraps by smearing spoonfuls of houmous and beetroot dip over each of the warm piadinas. Top each one with shards of carrot, rocket and three of the veggie balls, then add the caramelised onions and a scattering of fresh parsley before rolling up the wraps. Wrap some foil around the bottom of each to prevent mess, if you like.

Za’atar-crusted halloumi, blood orange, fennel and couscous salad

Serves 4

• INGREDIENTS
  • For the salad:
  • 500g wholewheat couscous
  • 2 blood oranges, peel and pith removed, sliced into rounds
  • 2 M&S Mandagold tangerines, peel and pith removed, sliced into rounds
  • 1 bulb fennel, trimmed, quartered and finely sliced
  • 2 tbsp M&S za’atar seasoning
  • 1 block (250g) halloumi, sliced
  • ½ tbsp M&S Select Farms British honey
  • For the dressing:
  • 1 tsp M&S Select Farms British honey
  • 1 blood orange, juice only
  • 3 tbsp extra virgin olive oil
  • 1 tsp wholegrain mustard
• METHOD
  1. Cook the couscous according to the pack instructions. Once cooled, add it to a large platter or bowl and arrange the blood orange slices, Mandagold tangerine slices and fennel on top.
  2. Mix all the dressing ingredients in a jug, season to taste with salt and pepper, then set aside.
  3. Add the za’atar seasoning to a bowl and dip in each halloumi slice, turning until coated. Heat 1 tbsp oil in a large non-stick frying pan and fry the halloumi for 3 minutes on each side, until golden. Brush the halloumi with the honey, to glaze.
  4. Place the halloumi slices on top of the salad, then pour over the dressing.

Winter greens and filo tart

Serves 6

• INGREDIENTS
  • 160g M&S kalettes, stalks trimmed, halved
  • 150g cavolo nero, stalks removed, roughly chopped
  • 1 large leek, finely sliced
  • 2 cloves garlic, finely chopped
  • 3 large eggs
  • 125g crème fraîche
  • 150g Greek yogurt
  • 50g pine nuts, toasted
  • Small bunch thyme, leaves picked
  • 1 lemon, zest only
  • ¼ red chilli flakes, to taste
  • 200g filo pastry
  • 80g feta
• METHOD
  1. Preheat the oven to 200°C/180°C fan/gas mark 6. Blanch the kalettes and cavolo nero in a pan of boiling salted water for 2-3 minutes, until just tender. Drain and leave to steam-dry on some paper towels before squeezing out any excess moisture.
  2. Heat a splash of olive oil in a saucepan over a medium heat. Add the leek with a little salt and cook for 10-15 minutes – adding the garlic for the last 3 minutes – until soft and sweet. Allow to cool.
  3. Whisk the eggs, crème fraîche and yogurt in a large bowl to combine. Add the pine nuts, thyme leaves, lemon zest and chilli flakes, along with the cooled leeks. Stir in the cavolo nero.
  4. Using a pastry brush, lightly oil a loose-bottomed 24cm tart tin. Layer the filo pastry sheets over the base, brushing each sheet with oil and overlapping as you go, leaving an overhang around the edge.
  5. Spoon the filling into the tart case, arrange the kalettes on top and crumble over the feta. Scrunch the edges of the pastry to create a rim and brush with a little more oil.
  6. Place on a baking sheet and bake at the bottom of the oven for 35-40 minutes, until the pastry is golden and the filling has just set. Remove from the oven and allow to cool in the tin for at least 10-15 minutes before serving with a lemon-dressed green salad.

Warming winter dhal with crispy chickpeas and kale

Serves 4

• INGREDIENTS
  • 1 jar M&S Bombay-style spice paste
  • 2 large tomatoes, roughly chopped
  • 200g red lentils
  • 1 carrot, grated (no need to peel)
  • 1 tin chickpeas, drained
  • 1 tsp chilli flakes
  • 75g kale, stalks removed, roughly torn
  • 200g M&S wholegrain basmati rice
  • 120g frozen spinach
  • ½ lemon, juice only (optional)
  • 2 green finger chillies, finely chopped (optional)
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • Handful fresh coriander, to serve
• METHOD
  1. Preheat the oven to 180°C/160°C fan/gas mark 4.
  2. Heat a splash of oil in a large saucepan over a medium heat. Add the Bombay-style spice paste, keeping the jar, and fry for a few minutes, until fragrant.
  3. Add the chopped tomatoes, lentils and carrot. Cover with water and season. Bring to the boil, then simmer, covered, for around 25 minutes until the lentils are tender (add a splash more water if it looks too dry).
  4. Meanwhile, place the chickpeas in a small baking tray. Drizzle a little oil into the used jar of Bombay-style spice paste, shake, then pour the flavoured oil over the chickpeas. Season and scatter over the chilli flakes, then roast in the oven for 10 minutes.
  5. Add the kale and roast for another 5-10 minutes until everything is nice and crispy.
  6. Cook the rice according to the packet instructions.
  7. When the lentils are done, stir in the spinach and simmer for a few minutes until it’s cooked through. Season to taste, adding a squeeze of lemon juice if needed.
  8. Heat a little oil in a small frying pan over a medium heat, then add the green chillies, cumin seeds and mustard seeds. Sizzle for a couple of minutes until fragrant, then add to the dahl.
  9. Serve the dahl topped with the crispy kale and chickpeas and alongside the rice. Add some fresh coriander, if you like.

Vietnamese-style sticky noodle salad

Serves 4

• INGREDIENTS
  • 2 packs (360g each) M&S Plant Kitchen no chicken pieces
  • 1 jar (90g) M&S soy, ginger and garlic paste
  • ½ tbsp sesame oil, plus extra for serving
  • 1 tbsp honey
  • 2 packs (275g each) M&S Plant Kitchen rice noodles, microwaved according to pack instructions, cooled
  • 2 carrots, peeled, thinly sliced or julienned
  • ½ cucumber, cut into matchsticks or grated
  • ½ bunch mint, leaves picked and stalks discarded
  • 1 chilli, deseeded and sliced
  • 2 spring onions, sliced
  • 1 lime, cut into four wedges
  • Handful peanuts, chopped
• METHOD
  1. Put the no chicken pieces and the soy, ginger and garlic paste into a bowl and mix to coat.
  2. Heat the sesame oil in a large pan over a medium heat and add the no chicken pieces. Cook for 2 minutes.
  3. Add the honey to the pan and cook for a further 3 minutes or until sticky.
  4. Split the cooled noodles, carrot and cucumber between the four bowls, then add the no chicken pieces.
  5. Top with the mint, chilli and spring onions, then drizzle over some sesame oil.
  6. Finally, garnish with the lime wedges and chopped peanuts. Serve with your favourite sauce, such as sriracha or soy sauce, if you like.

Spiced winter root veg tagine

Serves 4

• INGREDIENTS
  • pack (600g) M&S frozen root vegetables for roasting
  • 1 jar (200g) M&S Moroccan paste
  • 2 garlic cloves, chopped
  • 1 tin (400g) chopped tomatoes
  • 1 tin (400g) chickpeas, rinsed and drained
  • 200ml vegetable stock
  • 60g dried apricots
  • 100g prunes
  • 2 packs (250g each) M&S cauliflower couscous, cooked to pack instructions
  • 2 tbsp flaked almonds, toasted, to serve
  • 4 tbsp yogurt or dairy-free alternative, to serve
  • 1 pack (200g) Plant Kitchen Greek-style cubes in brine, to serve
  • Handful mint, chopped, to serve
  • Handful parsley, chopped, to serve
• METHOD
  1. Preheat the oven to 200°C /180°C fan/gas mark 6.
  2. In a roasting tray, coat the vegetables in ¾ of the Moroccan paste. Cook in the oven for 45 minutes, turning occasionally.
  3. Add the chopped tomatoes, chickpeas, vegetable stock, dried apricots and prunes.
  4. Bring to the boil, then simmer before adding the roasted vegetables. Cook for a further 15 minutes, until the sauce is thick and the veg has softened. Add extra water if needed.
  5. Serve the tagine with cauliflower couscous and top with toasted almonds, a spoonful of yogurt, the crumbled Greek-style cubes, mint and parsley.

Spicy pasta and cannellini bean stew

Serves 4

• INGREDIENTS
  • 1 onion, finely chopped
  • 2 sticks celery, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, grated
  • 1 tbsp Collection Italian hot Calabrian chilli
  • 700ml vegetable stock (from a cube is fine)
  • 1 tin (400g) plum tomatoes
  • 2 tbsp tomato purée
  • 150g M&S Made In Italy messicani pasta
  • 1 tin (400g) cannellini beans, drained
  • 75g curly kale
  • 2 bay leaves
  • Small bunch basil
  • 4 slices M&S malted sourdough bread with seeds
  • 2 tbsp Plant Kitchen basil pesto, to serve
• METHOD
  1. Heat 2 tbsp olive oil in a large saucepan for which you have a lid, over a medium heat. Add the onion, celery and carrot and fry for 5 minutes, until soft.
  2. Add the garlic and Calabrian chilli and cook for 2 more minutes, stirring to coat the vegetables.
  3. Add the stock, tomatoes and tomato purée, breaking down the tomatoes with a spoon.
  4. Add the cannellini beans, pasta, kale and bay leaves. Season with salt and pepper and stir, then cover the pan and simmer for 25 minutes, until the pasta is cooked.
  5. Divide between four bowls. Add a handful of torn basil leaves and a spoonful of Plant Kitchen pesto on top of each. Serve with the sourdough bread for dunking.

Sticky harissa-baked aubergine with crispy chickpeas

Serves 4

• INGREDIENTS
  • 2 aubergines, cut in half lengthways and scored with a sharp knife
  • 4 tsp rose harissa paste
  • 4 tsp M&S Select Farms British honey or maple syrup
  • 2 tins (400g each) chickpeas, drained
  • 335g cherry tomatoes
  • 1 tsp M&S easy chilli
  • 2 tsp M&S easy garlic
  • Plant Kitchen coconut pot, to serve
  • Bunch fresh mint, to serve
  • 200g pomegranate seeds, to serve
• METHOD
  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Place the aubergine halves cut side up in a baking tray or ovenproof dish, and drizzle over 1 tbsp olive oil.
  3. Smear 1 tsp rose harissa paste and 1 tsp honey or maple syrup over each aubergine half. Bake in the oven for 30-40 minutes, until the aubergine halves are tender and soft to the touch when you push a spoon into the flesh.
  4. Meanwhile, tip the drained chickpeas and cherry tomatoes into a separate baking tray and drizzle with 1 tbsp olive oil. Stir through the chilli and garlic until everything is well coated, then season with a pinch of salt.
  5. Bake in the oven along with the aubergine for 30 minutes, until the chickpeas are crisp and golden and the tomatoes are juicy.
  6. Divide the chickpeas and tomatoes between four plates, and place an aubergine half on top of each. Top each with a generous spoonful of Plant Kitchen coconut pot, a handful of torn mint and a scattering of pomegranate seeds.

Smoky vegan patatas bravas

• INGREDIENTS
  • 2 large sweet potatoes, cut into bite-sized chunks 
  • 4 garlic cloves
  • 6 tsp M&S cajun seasoning
  • 1 small white onion, finely chopped 
  • 1 tin chopped tomatoes 
  • 4 Plant Kitchen chorizo puppies, chopped
  • 4 tbsp Plant Kitchen vegan mayo
  • ¼ lemon, juice only
  • Handful parsley, chopped 
• METHOD
  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Parboil the sweet potato chunks for 10 minutes, until slightly softened. Add to a baking dish with the garlic, drizzle with olive oil and sprinkle with cajun seasoning. Roast for 25 minutes.
  2. Meanwhile, heat a drizzle of olive oil in a saucepan over a medium heat and fry the onion with a little more cajun seasoning until soft. Add the tomatoes and cook for 15 minutes.
  3. Crumble the no chorizo puppies into a frying pan and cook until crispy.
  4. Remove the sweet potatoes from the oven and squeeze the garlic cloves from their skins. Stir the garlic into the mayo, along with the lemon juice. Serve the sweet potatoes topped with the tomato sauce, vegan chorizo, mayo and chopped parsley.

Brown butter chocolate banana cake

Serves 8-10

• INGREDIENTS
  • 150g unsalted butter, cut into small pieces
  • 250g plain flour
  • 1 ½ tsp bicarbonate of soda
  • 100g chocolate, chopped
  • 1 ½ tsp sea salt
  • 4 ripe bananas
  • 80g Greek yogurt
  • 2 large eggs
  • 110g muscovado sugar
  • 110g golden caster sugar
  • 1 tbsp demerara sugar
  • 1 tsp vanilla extract
  • 3 tbsp Collection Italian chocolate hazelnut crème, for icing (optional)
  • M&S edible viola flowers, to decorate (optional)
• METHOD
  1. Line a 20cm round cake tin with baking parchment. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Heat the butter in a saucepan over a medium heat, swirling, for 6-7 minutes, until it starts to foam and turn a deep brown. Set aside.
  3. In a large bowl, whisk together the flour, bicarbonate of soda, chocolate and salt.
  4. Mash the bananas in a separate large bowl. Whisk in the yogurt, eggs, sugars and vanilla, mixing until everything comes together. Whisk in the brown butter, scraping it out of the pan.
  5. Whisk the wet ingredients into the dry, mixing until combined. Spoon into the prepared tin and bake in the oven for around 1 hour 15 minutes, until a skewer comes out clean (if the cake is browning too much on top but not cooked in the middle, cover it with foil).
  6. Allow the cake to cool a little in the tin, then remove it from the tin and allow to cool completely. Spread the chocolate hazelnut crème over the top of the cake, if using, and decorate with the edible viola flowers, if you like.

   

Blood orange frozen yogurt with crushed pistachios

Serves 6

• INGREDIENTS
  • 3 blood oranges, juiced, and 1 zested
  • 500g Greek yogurt
  • 2 tsp maple syrup
  • 2 tbsp pistachios, chopped
• METHOD
  1. In a bowl, mix together the blood orange juice, two-thirds of the zest, the yogurt and the maple syrup.
  2. Pour the mix into a freezer-safe dish and freeze for 3 hours or until set.
  3. Remove the frozen yogurt 30 minutes before serving to allow it to soften slightly.
  4. Scoop into bowls and top with chopped pistachios and the remaining blood-orange zest.