New Cookbook ‘Peace & Parsnips’ Is About Vegan Cooking for Everyone
Lee wants everyone to discover the delights of meat- and dairy-free eating. He celebrates vegan food with recipes that are varied, nutritious and bursting with vitality and taste. From curries, burgers and bakes to show-stoppers for special occasions, Lee wants to rock your concept of vegan cooking.
Lee has travelled the world to learn about food, co-starred in a TV programme on Fox and cooked in fine-dining restaurants and a London food start-up. Drawing on all that experience, Lee developed the recipes in his cosy hideaway, a 200-year-old slate cottage located near the spectacular Snowdonia mountain range in North Wales, which overlooks the Irish Sea and the island of Anglesey. His experience shines through in his recipes, which include exotic curries and rustic British grub.
To celebrate the launch of his cookbook, Lee has given us a recipe to share for his Chestnut, Millet and Sage Sausages, which make for great vegan sausage sarnies.
Chestnut, Millet and Sage Sausages
75 g millet
250 g cooked chestnuts
300 g firm tofu, mashed with a fork
3 Tbsp nutritional yeast flakes
A handful of toasted sunflower seeds
1 onion, grated
3 cloves garlic, peeled and minced
2 Tbsp very finely chopped fresh sage
2 Tbsp very finely chopped fresh rosemary
1 red chilli, deseeded and finely diced
A large pinch of ground allspice
2 Tbsp lemon juice
150 g very fine whole-wheat or gluten-free breadcrumbs
1 Tbsp tamari or ¼ tsp sea salt
- To cook the millet, put it into a small pan and cover with 2 cm of cold water. Bring to a boil, then pop a lid on, lower the temperature and leave to cook for 20 minutes. Fluff up with a fork – the millet should be soft and tender but quite sticky. This is perfectly normal. Allow to cool.
- In a food processor, blitz your chestnuts to fine crumbs. Add half the tofu and pulse a few times until quite smooth. In a large bowl, mix the chestnuts and tofu with the rest of the ingredients apart from the vegetable oil. The mixture should be firm enough to form into sausages and slightly tacky to the touch. Check the seasoning and add more tamari or salt if needed.
- With dampened hands, form your sausages, making them look like big chipolatas. Roughly 15 will do, but you may prefer just a few longer ones instead. Place them on a plate and cover lightly with cling film, then pop into the fridge and chill them for 30 minutes (you can also freeze them at this point).
- Put ½ tablespoon of oil into a large frying pan on medium heat and fry your sausages for 5 minutes, turning them regularly to get a good colour all over.
- Serve with a big blob of homemade raw ketchup and some warm toast.
The competition has now closed.