Vegan KFC

It’s neither chicken, nor fried, nor from Kentucky, but it sure is fingerlickin’ good.


For the ‘chicken’

  • One quantity of my Chicken-Style Seitan. IMPORTANT: make the dough, replacing the tbsp of ‘Chickun Seasoning’ with one heaped tsp of oregano. Knead the dough according to the instructions in the recipe, then follow the instructions below.
  • Tear or chop the seitan dough into 25-gram pieces.
  • Press and shape the pieces into something resembling flattish discs. Don’t go overboard on the flattening; think mini-burgers.
  • Lay the discs in a large metal steaming basket. You can stack them; they won’t stick together while steaming.
  • Pour 250 ml (1 cup) of water into an Instant Pot and place the steaming basket into the Pot (or just use a regular lidded pot) and steam the seitan bits for 35 minutes, QPR.
  • As soon as you can handle the seitan without burning your fingers, carefully pull apart the steamed clumps of seitan.

For the KFC spice mix

  • 1.5 tsp Italian seasoning
  • 1 tsp celery salt
  • freshly ground black pepper
  • 1 tbsp sweet paprika
  • 1 tbsp mustard powder
  • 1 tsp garlic powder
  • 1 onion powder
  • 1 tsp ground ginger
  • 1 tsp cayenne pepper (or to taste)
    Mix all the spices

For the crispy coating

  • The KFC spice mix
  • 120 g plain flour
  • 60 g panko breadcrumbs
    Mix together

For the batter

  • 100 g chickpea flour, whisked to remove any lumps
  • 240 ml water


  • Preheat your oven to 180 Celsius.
  • Line a large baking sheet with baking parchment.
  • Mix the ingredients for the batter in a wide, shallow bowl.
  • Divide the coating mixture (with the spices mixed in) between two wide, shallow bowls.
  • Put a bowl of water on your worktop you to wash your fingers between breading each piece of seitan.
  • Double-dip each piece of seitan; take a seitan piece and dip it in the batter, shaking off any excess batter. Dip it in the first bowl of coating mixture, making sure it’s coated. Now dip it in the batter again, again letting any excess batter run off. Lastly, dip it in the second bowl of coating mixture and lay it on the baking sheet. Work quickly and nimbly, and try to prevent the coating mixture from clumping too badly.
  • Rinse and dry your fingers/hands.
  • Repeat.
  • Once you’ve coated all the seitan pieces, spray them with oil and bake for 35 minutes.

Gigantes Plaki

Perfectly tender beans in a rich, herby tomato sauce. This naturally vegan Greek classic is simply gorgeous.


For precooking the beans:

250 g (large) butter/lima or other white beans, soaked for at least 8 hours, drained and rinsed

1 large carrot, roughly chopped

1 onion, peeled and halved

2 cloves of garlic, peeled and slightly bruised

For cooking the sauce:

Olive oil

1 stick of cinnamon

2 large bay leaves

2 onions, peeled and chopped

2 largish carrots, peeled and chopped not too finely

2 sticks of celery, sliced

6 cloves of garlic, peeled and finely chopped

1 heaped tbsp oregano

1 heaped tsp thyme

500 ml vegetable stock

2 tins of chopped tomatoes

The precooked beans

Salt and pepper to taste


Pour 1.5 litre water into an Instant Pot (instructions for cooking them in a regular pot follow).

Add all the ingredients listed under ‘For precooking the beans’.

Cook the beans on high pressure for 5 mins. Let the pressure come down naturally.

Drain the beans and discard the vegetables and cloves of garlic.

If you don’t have an Instant Pot, check cooking instructions for your beans and cook them in a regular pot until they are about three quarters done.

Preheat the oven to 170 Celsius.

Pour a glug of olive oil into a large, lidded, oven-proof pot.

Once the oil is hot, add the bay leaves, cinnamon stick and onions.

Over a medium heat, sauté the onions for a few minutes, then add the carrots and celery. Sauté for about 10 minutes.

Add the herbs, one tsp of coarse sea salt and the garlic. Sauté for one more minute

Add stock, tomatoes and beans, turn up the heat and bring to a boil.

Put the lid on the pot and put the pot in the oven.

Bake for 45 minutes, lid on.

(Carefully) remove lid and bake uncovered for another 45 minutes

Add salt and pepper to taste.

Chicken-Style Seitan

Why eat an actual chicken? This easy-to-make seitan has bite and flavour. Slice thickly and braise in some stock or gravy and eat as ‘medallions’, slice thinly and stuff in a sandwich, or cube and use in a stir-fry.


Wet mixture

250 ml (1 cup) vegetable or vegan ‘chicken’ stock

70 g (1/2 cup) cooked cannellini beans (I use tinned beans and freeze the rest in 70 g portions)

3 cloves garlic, roughly chopped

1 heaped tsp miso

1/2 tsp fine salt

Dry mixture

140 g gluten flour/vital wheat gluten

1 heaped tbsp of my Chickun Seasoning (no salt added to the seasoning) or ready-made chicken seasoning

12 g (1/4 cup) nutritional yeast


– Blend wet ingredients using a small processor or (stick) blender.

– Put dry ingredients in the bowl of a stand mixer or (if kneading by hand) a wide bowl.

– Pour dry ingredients into the bowl with wet ingredients and mix.

– Knead for 10 minutes in stand mixer (using the flat paddle attachment) or by hand.

– Divide into 2 portions (about 200 g each) and shape them into logs.

– Wrap in aluminium foil, turning the ends like a toffee wrapper.

– Steam the seitan. I do this in the Instant Pot. Pour 250 mls/1 cup of water in the Instant Pot and put the wrapped seitan on the trivet. Steam for 40 minutes on high pressure and release pressure manually.
You can also just steam it for 40 minutes in a large pot, using a steamer basket.

– Eat straight away or cool and store until you are ready to eat. Slice thickly and braise in some stock or gravy and eat as ‘medallions’, slice thinly and stuff in a sandwich, or cube and use in a stir-fry.

Chickun Seasoning

Nothing to do with actual chickens, of course. A spice mix you can use in my chicken-style seitan, or to marinate shop-bought vegan ‘chicken’ bits or mushrooms with.


1 heaped tbsp mild curry powder

2 tsp sweet paprika

2 tsp thyme

1 tsp ground mace

1 tsp ground cumin

1 tsp ground coriander

1 tsp onion powder

1 tsp garlic powder

pepper, to taste

salt, to taste (optional)


– Mix all the spices.

Jean’s Pasta Salad

Bring this pasta salad to the family barbecue, and if it’s all you can eat there, you’re still not missing out.
With lots of thanks to my friend Jean for giving me the recipe, which I’ve only slightly adapted.


For the salad
500 g whole-wheat pasta, cooked till al dente, rinsed with cold water until stone cold
3 peppers, finely diced
2 bunches of spring onions, sliced finely
15 g fresh basil, chopped or torn
130 g semi-dried tomatoes, chopped
2 sticks of celery, sliced finely
100 g sliced green olives
250 g cherry tomatoes, halved
1 small tin of sweetcorn, drained
1 small bag of pine nuts, toasted

For the dressing
1/3 cup/80 ml extra virgin olive oil
2 largish cloves of garlic, minced
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp salt
1 tbsp dried oregano.


– Mix all the salad ingredients (except the pine nuts, if you’re making it for later) in a large bowl.
– Mix all the ingredients for the dressing, pour over the salad and mix well. Chill in the fridge.
– Add pine nuts when you are ready to eat.

Fully Loaded Fries (or a Homage to ‘Kimchi Karbdashian’)

This is my version of the loaded fries I ate at Vegan Heroes, a vegan fast food restaurant that I sincerely hope will survive the Corona crisis. Treat this recipe as a blueprint and add or leave out whatever you like.

Serves 2 (double, triple, etc, as needed)


For the sauce:
115 g plant yoghurt
2 tbsp/30 g heaped tbsp vegan mayonaise
1/4 tsp garlic powder
1/4 onion powder
sriracha, to taste
pinch of salt

1 x 750 g bag of (oven) chips

Toppings, in the order I put them on the chips:

– 260 g (1 1/2 pack) of vegan gyros/shawarma
– sauce (hold some back to dollop over the top)
– 100 g sliced iceberg lettuce
– 1/2 red onion, finely chopped
– 1/4 a red cabbage, thinly sliced
– 4/5 tbsp of (homemade) vegan kimchi, chopped
– 3 spring onions, sliced
– 2 tbsp of shop-bought fried onions
– sliced jalapeños, to taste
– 1 tbsp sesame seeds


– Put the cooked fries on a large plate (or divide between two plates for indivual portions).
– Layer on the toppings.
– Eat.

Pizza, Vegan of Few Words-Style

It’s great that pizza places have vegan options these days, but you can’t beat homemade pizza, imo. Also, making pizza yourself is dirt cheap.


– 1 quantity of my pizza dough (for two large pizzas)

– 1 quantity of my super easy tomato sauce

– Any vegan toppings you like. I, perhaps controversially, like a ‘naked’ pizza but there are some good mozzarella-style vegan cheeses. If you leave the cheese off, drizzle some olive oil over your pizza before you put it in the oven.


– Preheat the oven to 200 Celsius fan (preferred if you’re baking two large pizzas at the same time) or 220 Celsius regular oven.

– Line two large baking sheets with baking parchment.

– Roll out the dough, spread the tomato sauce on it and scatter over your toppings.

– Bake in the preheated oven for about 20 minutes.

My Super Easy Tomato Sauce

It can barely be called a recipe, but it does make a quick and delicious tomato sauce. Use it on pizza, with pasta, or wherever you need a marinara-type sauce.


1 tbsp olive oil

3 cloves of garlic, finely grated (preferred) or finely chopped

400 g tin of (organic) chopped tomatoes

1 tbsp dried Italian herbs

Generous pinch of (coarse sea) salt


– Pour the oil into a small lidded saucepan and add the grated garlic. NOW heat the oil on a low heat, stirring every now and again until the garlic starts to sizzle but not brown.

– Add the tomatoes, herbs and salt and mix well.

– Increase the heat to medium high and bring to a boil, then turn heat down slightly.

– With the lid half on (to prevent splattering) simmer and thicken the sauce for about 10 minutes, stirring a few times.

– Using a (stick) blender, blitz the sauce until smooth.

My Pizza Dough

You need a pizza dough recipe in your repertoire. This dough is healthy(ish), versatile and easy to make.


175 g plain flour, plus extra for dusting

175 g wholemeal flour

1 tsp salt

1 tsp fast-action yeast

250 ml tepid water

1 tbsp olive oil + 1 tbsp for greasing bowl


I use a standing mixer to knead this dough, so I will first give instructions for that. Instructions for mixing and kneading by hand follow below.

– Put the two types of flour in the bowl of your standing mixer and, using the flat paddle attachment, mix them well.

– Add yeast and salt and mix again.

– Keep the machine running and, still using the flat paddle attachment, add the oil and then the water, pouring it in slowly. I find a wettish dough that you can *just* handle gives the best result, but you may not want to add all of the water. Go by eye and remember that you can always add more water later.

– Stop the mixer when your dough is a shaggy mess and attach the dough hook to the machine. Let the machine knead the dough for about 8 minutes, or until elastic and smooth.

– Instructions for kneading by hand: mix flours, yeast and salt in a large bowl and make a well in the centre. Pour oil and water in the well and, using your hand or a wooden/silicone spoon, gradually work in the flour, taking it from the sides of the well until you have a shaggy dough. Transfer dough to work surface (I use a silicone baking mat) dusted with flour and knead the dough until elastic and smooth (about 10 minutes).

– Lightly dust your work surface (I use a silicone baking mat) with flour. On this surface, divide the dough into 2 balls, or more smaller ones, depending on how many (mini) pizzas you want to make.

– Pour the remaining tbsp of oil into a bowl and roll the dough balls in the oil so they are covered with a thin layer of oil on all sides.

– Cover the bowl with cling film or a wet towel (I use a plastic, reusable shower cap) and let stand for 45 minute to 1 hour.

– Voilà, your dough is ready to roll out and use.

Seitan Meatballs

Seitan is great, but the stuff you can buy ready-made looks like chunks of E.T. floating in formaldehyde. So make these balls instead.

Wet ingredients

75 g cannelini beans from a tin

250 ml vegan vegetable stock

2 tbsp soy sauce

Dry ingredients

155 g gluten flour/vital wheat gluten

1 tsp garlic powder

1 tsp onion powder

1 heaped tbsp spice mix of your choice (I’ve used picadillo spices, merguez spices, and curry powder but the sky is the limit, really).

1/4 cup nutritional yeast


– Blend all the wet ingredients using a (stick) blender or small processor.

– Mix all the dry ingredients in a largish bowl.

– Pour the wet ingredients into the bowl with the dry ingredients and mix, but only until all the white flecks of gluten flour have disappeared. DO NOT OVERMIX OR KNEAD. Sorry about the caps but this is crucial.

– Divide the seitan mixture into 6 balls (about 83 grams each) and wrap each ball in aluminum foil.

– Steam the balls for 40 minutes. I do this in the Instant Pot. Pour 250 mls/1 cup of water in the Instant Pot and put the wrapped seitan balls on the trivet. Steam for 40 minutes on high pressure and release pressure manually.

– Eat straight away or cool and store until you are ready to eat. I usually braise/heat these up in gravy.