We have revisited a classic Polish dish to include millet as well as mushrooms. When you taste it, the first thought on your mind won’t be that this is a nutrient-rich, vegetarian alternative to meat - which it undoubtedly is. Our guess is your thoughts will be closer to “yum!” and “may I have some more?”

For best results ensure sweet potatoes are at least 4 cm long but no longer than 10-11 cm and between 4-5 cm in width. This will prevent crushing and tangled spirals. Keep this in mind when shopping to choose smaller potatoes.

Please refer to The Basic Cookbook or Everyday Cookbook for the vegetable stock paste recipe.

Gochujang can be found in Asian grocers under the English name of Korean chilli paste or hot pepper paste.

Soy flour is available in health food shops. A vegan egg replacement can alternatively be used.

Inspired by a favourite couscous dish adapted to Thermomix®, this recipe now saves considerable effort, gives a very tasty result, and reduces the washing up! You will find that steaming the couscous in addition to soaking gives a lovely light finish. The portions for six are very generous, and you can easily serve up to ten people if you add a salad or two to the menu.

Please refer to Cookidoo® for the Vegetable stock paste recipe.

Use other vegetables such as broccoli, green beans, peppers or squash.

If the chilli is too mild, season with more cayenne pepper during step 5 to taste.

This recipe from Cyprus is bursting with the fresh flavours of tomato, lemon and mint. The rice mixed with nuts and mushrooms has a crunchy and almost meaty texture. Serve as a satisfying main course or as an impressive side dish.

For best results ensure sweet potatoes are at least 4 cm long but no longer than 10-11 cm and between 4-5 cm in width. This will prevent crushing and tangled spirals. Keep this in mind when shopping to choose smaller potatoes.

Inspired by a favourite couscous dish adapted to Thermomix®, this recipe now saves considerable effort, gives a very tasty result, and reduces the washing up! You will find that steaming the couscous in addition to soaking gives a lovely light finish. The portions for six are very generous, and you can easily serve up to ten people if you add a salad or two to the menu.

Nowadays, many bakeries sell vegan bread rolls. A split wheat or plain roll is most suitable. Cut the roll in half and slice (1 cm).

Add in the Vegan Paella with Smoked Tofu from Cookidoo® for a real plant-based Spanish feast!

To press tofu: Place 2-3 sheets paper towels on a large plate or baking tray then place block of tofu on top. Place another 2-3 sheets paper towels on top of tofu, then place another plate or baking tray on top. Top with 2-3 heavy books and leave for at least 30 minutes before continuing with recipe.

To steam cabbage leaves in your Varoma: *Remove the hard core (approx. 5-6 cm) from the bottom of each cabbage leaf. Place 500 g of water into mixing bowl. Lay 6 of the leaves into Varoma dish, push down and secure Varoma, then steam for *12-15 min/Varoma/speed 2, until leaves are tender and pliable. Repeat with remaining leaves.

Use other vegetables such as broccoli, green beans, peppers or squash.

To make your own tomato sauce, please refer to the recipes on Cookidoo®.

These croquettes are traditionally served with a bowl of red clear borscht. Please refer to the Borscht recipe on Cookidoo®.

Vegan Bolognese goes very well with vegan pasta and can also be made into a lasagne.

Please refer to the Mushroom stock paste recipe on this recipe chip or The Basic Cookbook for the Vegetable stock paste recipe.