A London institution, veggie restaurant Mildreds isn’t resting on its laurels (or its bay leaves for that matter). Its new recipe collection – all vegan – takes inspiration from around the globe, with dishes set to become new favourites

VIS FOR VEGETARIAN

RECIPES: DANIEL ACEVEDO AND SARAH WASSERMAN. PHOTOGRAPHS: MATT RUSSELL. FOOD STYLING: AYA NISHIMURA AND ROSIE REYNOLDS. STYLING: ALEXANDER BREEZE

These recipes offer a riot of taste, colour and texture. They’re all mouthwatering dishes that just happen to be vegan, inspired by cuisines from around the world and based on new ideas, flavours and techniques. Whether they’re enjoyed all the time, or from time to time, they’ll ensure your taste buds are well and truly alive and kicking. JANE MUIR, FOUNDER OF MILDREDS

Cashew and smoked tofu potsticker gyoza

MAKES 16-20 (SERVES 4). HANDS-ON TIME 1 HOUR, PLUS 5-12 HOURS DRAINING

“Consistently one of our most popular starters. They aren’t complicated to assemble but the filling must be relatively dry. You can swap the smoked tofu for regular firm tofu, add more spice or change the cashews for peanuts.”

MAKE AHEAD

Once assembled and before cooking, the dumplings will keep, covered, in the fridge for up to 24 hours. Or freeze by first open-freezing on a tray to prevent sticking, then pop into freezer bags. Defrost before cooking or cook from frozen for 2-3 minutes longer.

MILDRED’S TIP

If you’re vegan be sure to buy gyoza wrappers, not wonton wrappers, which contain egg.

• 16-20 ready-made gyoza wrappers (from Asian grocers or theasiancookshop.co.uk; see tip)

• Toasted sesame oil and vegetable oil for frying

• 75-100ml boiling water

FOR THE FILLING

• 75g roasted, salted cashew nuts

• 150g smoked tofu

• 50g chinese cabbage or pak choi, roughly chopped

• 2 spring onions, chopped

• ½ small carrot, peeled and grated

• 20g beansprouts

• ½ small red chilli

• 1-2 garlic cloves, crushed

• 1 tsp peeled and grated ginger

• 1 tbsp tamari or dark soy sauce

• 1 tbsp sweet chilli sauce

• 1 tbsp toasted sesame oil FOR THE DIP