What’s your longest serving vegan recipe?

[FunnyOrca]

After sharing my favourite cookie recipe that I have been making for over 10 years, it got me wondering, what recipe has been in your rotation the longest?

For me it’s my grandma’s lentil soup, but a recipe I found myself, would be a sweet potato and spinach daal. It was on bbc good food in about 2010. They have taken the recipe down and reuploaded it so many times with little tweaks.

I've made hot and sour lentil soup since I was pregnant with DS2 and he's mid twenties.

I've made plenty of vegetarian meals for longer, but that's probably my oldest vegan dish in constant use.

Veggie chilli which is vegan unless you add cheese, sour cream etc at the end. Two packs of Merchant Gourmet lentils, stock, mirepoix (finely chopped onion, celery and carrot), one red chilli, paprika, cumin, stock, one tin of tomatoes and some ketchup, kidney beans. Fresh coriander sprinkled on top.

Well to be honest I suspect it’s my tomato sauce recipe but that’s so boring I will say lentil pie which I first made when DS was a toddler 22 years ago, it’s a slightly lemony dhal put under mashed potato, shepherd’s pie style. Both my DC still love it and it’s one of the first things I make when they are home from uni. Typically DH loathes it, none of the family are individually that fussy but taken altogether it’s nearly impossible to please them all!

For full disclosure I am no longer properly vegan but have been on and off for 30 years.

I make a red lentil dhal that is my absolute staple. I got the recipe from an early Colleen Patrick gudreau cookbook. I also love a Swedish split pea soup that has been veganised When DS1 was being weaned I used to make tofu schnitzel and he still
lives that and he is 16 now. I get the breadcrumbs to stick by brushing the tofu with a little maple syrup and it’s lovely.

Depreciation era, or wacky cake recipe. Made my first for my son's 1st birthday, he's 23 this year. Googled it at work and printed off the recipe, because we didnt have Internet at home back then.

Burnt aubergine chilli from bbc good foood is great

Cookie and Kate’s Roasted Cauliflower Soup. I’m not vegan or even vegetarian but it’s the best recipe I’ve followed.

Butternut Squash, Sweet potato and Spinach Curry
(Very mild)

1. Drain chickpeas, reserving liquid. Toss with olive oil, paprika, garlic granules, and ground ginger. Roast until very crispy.
2. Fry off shallots, chopped ginger, chopped garlic. Add white miso paste and peanut butter and cook for a few minutes. Add cubes of squash and potato. Cook for a couple of minutes.
3. Add chickpea water, a can of reduced fat coconut milk (almond or oat milk work fine too,) and cook on high for a few minutes. Leave to simmer for 40 minutes, stirring occasionally.
4. Stir in a bag of spinach until wilted. Serve with a dollop of thick coconut yoghurt and the crispy chickpeas scattered on top.

Also lovely reheated the next day!

The chana dhal I learned from my XH, who’d learned it from his Iranian ex girlfriend. I like that I have one positive inheritance from that marriage. I have never known anyone not enjoy it.

This is a brilliant recipe and I'm making it tonight. (Have made it many times before, everyone likes it - and I'm in a house of meat-eaters.) Burning the aubergines is a bit of a faff but worth it.

My oldest recipe is a very basic spiced lentil soup invented when I was a student which is (horrifyingly) over 30 years ago now.

Curries I learned to make from my mum (who learned to make them from her mum, who probably learned from her mum etc).

No written recipes or quantities. Just basics of which spices to use in the base etc, what to simmer when and how you know it’s ready etc.

Mine are updated to be healthier (no one needs ghee….) and as I’m allergic to chilli.

I don't really have recipes, I'm a lazy cook!
In the winter I tend to rely on one bowl meals with a simple formula. Pick a protein (beans, roast tofu, sausages,etc), a jar of sauce and as many veggies as I can fit on the plate (especially love roasted veg in winter and I try to inc a dark green).
Ideally I will make enough for the week coz.....lazy!😁

Madhur Jaffrey's spiced basmati rice. At least 40 years, and still make it regularly.

My seitan "burgers" which I've adapted from somewhere that I can no longer remember.