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Digital Subscriptions > Vegan Food & Living Magazine > Mar-18 > Gourmet vegan FEAST

Gourmet vegan FEAST

When you’re expecting guests and you want to impress, it’s time to break out Richard Buckley’s recipes and guarantee you’ll stun everyone with the best in plant based cooking

Walnut tortellini

This dish has some big flavours, but the balance is delicate and refined. To make this really well you must remember a few basic principles: the most important of which is that your filling must be firm. If your filling is wet, it will make the tortellini hard to shape and they will go soggy and split. I have suggested adding a little water to the potato mix, but I do so with extreme caution, as I would rather have a coarse filling than a wet mix. Your pasta must also be delicate, and you need to make the filling a day in advance, which means you need to soak the walnuts two days in advance of eating.

By Richard Buckley Serves4| Prep45 minsplus soaking and chilling | Cook40 mins| Calories996(per serving)

FOR THE FILLING

200g (7oz) walnuts

400g (14oz) whole new potatoes, skin on

30ml (1floz) walnut oil

50ml (2floz) water (if needed)

1 tbsp chopped dill a tiny pinch of cayenne pepper

FOR THE TORTELLINI

½ tsp saffron

175ml (6floz) boiling water

400g (14oz) fine semolina, plus extra to dust

1 tbsp extra-virgin olive oil

FOR THE REDUCTION

1 litre (35floz) mushroom stock

200ml (7floz) vegan red wine

1 bay leaf

FOR THE MUSHROOMS

200ml (7floz) mushroom stock

4 king oyster mushrooms, base trimmed

250g (9oz) chestnut mushrooms, stalks removed

100g (3½oz) shimeji mushrooms, trimmed and base removed

2 tbsp extra-virgin olive oil sea salt, to sprinkle

FOR THE GARNISH

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About Vegan Food & Living Magazine

Easter is nearly upon us so it's time to take your vegan treat making skills to the next level with our delicious Easter recipes. With everything from filled Easter eggs to pineapple hot cross buns you'll find something to tempt even the fussiest eater. Also this issue we show you how to taste chocolate properly, cook delicious midweek meals in under 15 minutes, cook up a vegan gourmet feast, and truly pimp your burgers. Also this issue we have a free magazine packed with Gaz Oakley of Avant Garde Vegan's recipes from his new book Vegan 100. Give them a try today!