From tofu and tempeh to mushrooms and beans – reducing your meat intake has never been easier

Maple Glazed Vegan ‘Ham’

Serves: 6-8

It’s hard to believe that this joint is anything other than meat, but it’s made from vital wheat gluten, and makes for a perfect centrepiece for your roast dinners.

For the ham:

• 1 pack tofu, drained and ripped apart

• 2 tsp onion powder

• 2 tsp garlic powder

• 4 Meat-Free Oxo cubes

• 2 tbsp Knorr Deep Smoke liquid seasoning

• 2 tsp French mustard

• 2 tsp white miso

• 1 tsp red colouring

• 3 tbsp red cabbage vinegar

• 2 tsp dried mixed herbs

• 3 tbsp olive oil

• 3 tbsp maple syrup

• 175ml (5.9 fl oz) cold water

• 225g (7.9 oz) vital wheat gluten

• Cloves

For the glaze:

• 2 tsp mustard

• 6 tbsp maple syrup

• 2 tbsp olive oil

• 1 tsp Knorr Deep Smoke liquid seasoning

1 To a food processor, add the tofu, onion powder, garlic powder, Oxo cubes, liquid seasoning, French mustard, white miso, red colouring, red cabbage vinegar, mixed herbs, olive oil, maple syrup and cold water. Blitz until you get a smooth, soupy mixture.

2 Pour into a bowl, and then mix in vital wheat gluten.

3 Throw the dough onto a board, then knead for 10 minutes to get the perfect texture.

4 Form into a ham joint shape, then wrap tightly in foil.

5 Steam for just over 1 hour, turning every 20 minutes for even cooking.

6 Once cooled, crosshatch the top with a knife, then stick in some whole cloves.

7 Preheat oven to 180°C/350°F/Gas 4.

8 Mix together the glaze ingredients, and then spoon or brush over the top of the joint.

9 Cook in the centre of the oven for 30 minutes, glazing every 10 minutes.

10 Remove from the oven and serve it up for the perfect roast dinner centrepiece.

• Recipe by Plant Based Bloke, @plantbasedbloke

Vegan ‘Beef ’ Stew

Serves: 6

This thick and hearty vegan stew recipe is the best Irish-inspired comfort food ever, using tempeh to replace the traditional meat.

• 225g (8oz) tempeh, chopped

• 2 tbsp olive oil

• 1 onion, diced

• 4 cloves garlic, minced

• 3 carrots, chopped

• 3 sticks celery, chopped

• 3 tbsp all-purpose flour

• 445ml (15 fl oz) stout beer (optional)

• 720ml (1.2 pint) vegan beef broth

• 4 tbsp tomato paste

• 2 medium potatoes, chopped

• 2 tbsp soy sauce

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1-2 tbsp brown sugar

• ¾ tsp salt

• ¾ tsp pepper

To serve:

• Crusty bread

• Extra thyme

1 In a deep pan over medium heat, add the tempeh and oil and cook for 3 minutes, stirring often.

2 Add the onion and garlic and cook for 3 additional minutes.

3 Add the carrots and celery and cook for 2-3 minutes until they just start to soften.

4 Add the flour and cook for 2 minutes stirring constantly.

5 Add the beer if using, broth, tomato paste, potatoes, soy sauce, thyme, rosemary, sugar, salt and pepper and stir well to combine.

6 Turn up the heat and bring to a light boil, then reduce heat to low to simmer for at least 20 minutes, stirring occasionally, until potatoes are tender but not mushy.

7 Serve with crusty bread and more thyme!

TOP TIP If you can’t find vegan beef broth, you can use mushroom broth or just vegetable broth.

• Recipe by Caitlin Conner, beplantwell.com, @plant.well

BBQ Jackfruit Pulled Pork

TOP TIP For a gluten-free version, serve the jackfruit pulled pork in a gluten-free bun or on top of a salad.

Serves: 4

If you’ve never tried jackfruit pulled pork sandwiches, you’ll surely do a double take at how much this dish tastes like meat!

• 2 x560g (20oz) cans young green jackfruit, in brine or water, not syrup

• 1 medium-size yellow onion, diced

• 4 garlic cloves, minced

• 240ml (8 fl oz) BBQ sauce

• 4 vegan whole wheat burger buns