Trying Veganuary? Our Vegan Recipes With A Cornish Twist

If you're giving Veganuary a go this year then we've got some gorgeous recipes for you to try, and of course they all celebrate our Cornish roots! From hearty winter dishes to some light and bright creations as a break from all the heavy food of Christmas, we think you'll find something you'll enjoy. So if you're trying Veganuary then here are our vegan recipes with a Cornish twist...

Vegan Cornish Pasty Recipe

How could we start this blog with anything other than a vegan Cornish pasty recipe! An absolute classic that has been reinvented so everyone can enjoy it.

Ingredients:

Pastry

• 225g plain flour
• 115g  vegan margarine
• Pinch of salt
  

Filling

• 55g vegan margarine
• 1 stick celery, finely chopped
• 1 medium carrot, finely chopped
• 1 medium potato, diced
• 1 small onion, sliced
• 55g mushrooms, roughly chopped
• 1 tsp mixed dried herbs
• Salt and black pepper
• 1/2 tsp yeast extract 

Method:

1. Preheat oven to 200C/gas mark 6
2. Make the pastry by rubbing margarine into the flour. Add salt and just enough water to bind the mixture to a stiff dough. Wrap and leave in the fridge for 20 minutes.
3. Melt the margarine and fry the celery, carrot, potato and onion for 5 minutes. Add mushrooms, cover pan and cook on a low heat for 10 minutes more, or until soft. Add herbs, seasoning and yeast extract.
4. Separate the pastry dough into four and then roll out each piece into a circle shape.
5. Add a 1/4 of the vegetable mix to one side of the dough circle. Dampen the edge of the pastry with a little water and then fold the remaining side of the dough circle over to close it into a pasty shape.
6. Seal the pasty by crimping (our tip is to follow a video on YouTube of how to crimp pasties as it's an art!) or just pinch the edges together with your fingers or a fork to seal.
7. Bake for about 20 minutes, or until the pastry is cooked.

Saffron Roasted Cauliflower

Cornish farmers are famous for their fields full of fresh cauliflowers, and saffron has graced the Cornish kitchens for centuries due to sea links and trading routes with other countries - hence the Cornish saffron bun! 

Ingredients:

• 1 Cornish cauliflower, cut into florets
• 1/2 teaspoon of saffron
• 1/2 teaspoon of coriander seeds, crushed
• 3 cloves of garlic, finely chopped
• 1 shallot, finely chopped
• Good squeeze of fresh lemon juice
• Handful of fresh parsley, chopped
• Olive oil
• Salt and pepper

Method:

1. Pre-heat oven to 220C.
2. Heat a good glug of olive oil in a large ovenproof skillet and add the saffron, coriander, garlic, shallot and 1 teaspoon of salt and cook for about 5 mins until shallot is translucent and the oil turns yellow.
3. Add cauliflower, lemon juice and a splash of water.
4. Increase the heat to medium high and cook, stirring occasionally, until cauliflower turns yellow and water has mostly evaporated, about 5 minutes.
5. Pop the skillet in the oven and roast until the cauliflower is tender with some crispy edges.
6. Sprinkle with parsley, check the seasoning and serve.

Pea Guacamole

Because Cornwall has such a mild climate, we get some lovely early crops of veg including gorgeous fresh peas! This alternative to guacamole is much better for the environment than using avocados (air miles!) and also tastes fantastic.

Ingredients:

• 500g fresh Cornish peas gently steamed (frozen will work out of season)
• 2 cloves of garlic, minced
• 1 fresh red chilli, diced
• Handful of fresh coriander, chopped
• Tablespoon of olive oil
• Good squeeze of fresh lime
• 1 teaspoon of fresh chopped mint

Method:

1. Add all ingredients to a bowl and lightly mash together with a fork. You want to retain some lumpiness so it has the texture of a traditional guacamole. 
2. Adjust the seasoning to taste.
3. Pop into a bowl and drizzle with olive oil and a sprinkle more of red chilli if you fancy a little more zing!

Focaccia with Cornish Sea Salt

Bring a little coastal vibe into your kitchen using Cornish sea salt!

Ingredients:

• 500gstrong white bread flour
• 1 sachet (7g) dried easy blend yeast
• 2 tbsp olive oil, plus extra for greasing
• 2 tsp salt
• 400ml tepid water
• Cornish sea salt
• Fresh rosemary

Method:

1. Place the flour, yeast, olive oil, salt and 300ml of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a rough dough, then knead the dough in the bowl for 5 minutes. Gradually add the remaining water to form a soft, sticky dough.
2. Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 90 degrees and repeat the process for about 5 minutes.
3. Tip the dough onto an oiled work surface and continue kneading for 5 more minutes. Put the dough in an oiled bowl, cover and leave to rise until doubled in size (about an hour, depending on how warm your kitchen is).
4. Line a large baking tray (or two smaller trays) with baking paper and oil the base. Tip the dough out of the bowl onto an oiled work surface. Flatten the dough slightly (and cut into two pieces if using two baking trays). Transfer the dough to the prepared tray/s, pushing down all over using your fingers and making sure it reaches into the corners.
5. Leave to prove, uncovered, for a further hour.
6. Preheat the oven to 220C/200C Fan/Gas 7.
7. Drizzle the loaves with oil, sprinkle with Cornish sea salt then push your fingers into the surface of the dough to create dimples. Scatter rosemary across the top and bake for 20 minutes, or until cooked through and golden-brown. When cooked, drizzle with a little more olive oil and serve hot or warm.