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.

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.

Basil oil will keep in fridge for up to 2 weeks. Bring to room temperature and stir before use.

With a festive cranberry stuffing and rich mushroom gravy, this vegan roulade will ensure your meat-free guests don't miss out this Christmas. Made from the protein portion of wheat, seitan is a meat alternative that mimics the texture of meat and takes on any flavours added to it, much like tofu. It is high in protein and versatile, with popular ways of cooking it including steaming, baking, boiling and stir-frying.

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.

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.

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).

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.

If fresh corn is not available, use 125 g canned corn (rinsed and drained).

Substitute red kuri squash with squash of choice, peeled, cut in pieces (2 cm).

Find a recipe for a Vegan Gravy on Cookidoo®.