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In case you were wondering if Ready Steady Cook will ever do a special featuring vegetarian indie celebrities, the answer is probably not. Not to worry though (frankly, it's never been the same since Fern Britton left anyway), because to celebrate World Vegetarian Week this 19 to 25 May, some of peta2's chums – Russell from Bloc Party, Mira from Ladytron, Black Kids' Owen and hellogoodbye frontman Forrest – have shared their favourite recipes with us!
Pick your favourite dish, and then enter to win one of peta2's "I Am Not a Nugget" shirts!
Bloc Party's Easy Veggie Stir-Fry
1 pack firm tofu
1 Tbsp sesame oil
2-4 Tbsp olive oil
1 bunch bok choy (stalks and leaves), sliced crosswise and rinsed
1 red pepper, thinly sliced lengthways
1 yellow pepper
4 spring onions, thinly sliced until semi-translucent
3 cloves garlic, finely chopped
3 Tbsp stir-fry sauce (whichever you like)
Handful coarsely chopped peanuts
- Cut the tofu into 1/2-inch-thick slices, blot well between clean tea towels or several layers of paper towel, then cut into 1/2-inch cubes.
- Heat the sesame and olive oils in a stir-fry pan or wide skillet. Add the tofu and stir-fry over medium-high heat until golden on most sides. Be sure not to burn.
- Add the bok choy, peppers, onions, garlic, stir-fry sauce and about 2 Tbsp of water. Quickly stir together, then stir-fry for another 3 to 4 minutes until the bok choy and its leaves are wilted.
- Stir in the peanuts and serve.
Black Kids' Veggie Paella
3 Tbsp olive oil
250 g tempeh, cut into small cubes
1 medium onion, sliced
2 chilli peppers
2 cups rice
4 cups water or vegetable stock
1/2 cup capers
1 tsp dried tarragon
1/2 tsp saffron powder
1 small can peas, drained
1/2 cup green olives
Salt and pepper, to taste
2 Tbsp parsley, minced
- Heat oil in nonstick skillet over medium heat. Cook tempeh, onion and chilli pepper for about 5 minutes.
- Add rice and vegetable stock. Heat to boiling, then reduce heat to medium-low. Cover and let cook until rice is done and liquid is absorbed, stirring occasionally.
- Add capers, tarragon, saffron, peas, olives, salt and pepper. Simmer for one minute.
- Sprinkle the vegan paella with parsley and serve hot.
hellogoodbye's Grilled Portobello "Burger"
1 bun-size portobello mushroom
3 Tbsp Worcestershire sauce, tamari or Braggs Liquid Aminos
1 slice vegan cheese – try Redwood's "super melting"
2 Tbsp BBQ, Teriyaki or other sauce of your choice
1 leaf little gem lettuce or handful of rocket leaves
1 thinly sliced tomato
1 wholegrain bun, sliced and toasted
- Clean the portobello mushroom and remove the stem. Marinate in Worcestershire or other sauce and grill or bake in a pre-heated 220ºC (approximately 400ºF) oven for about 20 minutes, turning after 15 minutes.
- During the last 5 minutes, melt the cheese over the mushroom. Place on the toasted bun and add condiments and additional toppings. Serve and enjoy!
Ladytron's Hungarian Borscht Soup
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1/2 medium head cabbage, cored and shredded
1 8-oz can diced tomatoes, drained
1 Tbsp vegetable oil
1 medium onion, chopped
1 6-oz can tomato paste
3/4 cup water
3 cloves garlic, minced
Salt and pepper, to taste
1 tsp white sugar, or to taste
1 Tbsp chopped fresh parsley for garnish
- Fill a large pot halfway with water (about 2 quarts) and bring to a boil.
- Add the beets and cook until they lose their colour. Add the carrots and potatoes and cook until tender – about 15 minutes. Add the cabbage and the can of diced tomatoes.
- Heat the oil in a skillet over medium heat. Add the onion and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat.
- Let stand for 5 minutes. Taste and season with salt, pepper and sugar. Ladle into serving bowls and garnish with fresh parsley.
In celebration of World Vegetarian Week, we're giving you the chance to win one of five of our famous "I Am Not a Nugget" T-shirts! All you need to do is fill out the form below. The contest ends on 19 June, and if you're a winner, we will let you know by 20 June.
Good luck and happy World Vegetarian Week!
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