Mama Lotties Vegan Cookbook by Justin Bautista

MAMA LOTTIES
VEGAN COOKBOOK
Mama’s 50 must-try vegan recipes
MAMA LOTTIES
VEGAN COOKBOOK
Mama’s 50 must-try vegan recipes
Recipes and photography copyright © Justin Bautista 2021

Mama Lotties Illustration by Amanda Richards
www.amandarichards.co.uk | @amandarichardsillustrations
Edited by Sophie Clifton-Tucker | www.sctcopy.com
The right of Justin Bautista to be identified as the Author of the Work has been asserted by him
in accordance with the Copyright, Design and Patents Act 1988 in the United Kingdom and in
accordance with the Intellectual Property (Copyright and Related Rights) Act 2005 Sections 94 and
95 in Gibraltar.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or
transmitted, in any form or by any means without the prior written permission of the publisher, nor
be otherwise circulated in any form of binding or cover other than that in which it is published and
without a similar condition being imposed on the subsequent purchaser.
ISBN 9798718349160
CONTENTS
THE INTRODUCTION
THE STARTERS
THE MAIN MEALS
THE SWEET TREATS
THE CAKES
Mama Lotties - Vegan Recipes | 7

INTRODUCTION
I have wanted to put this book together for a
long time now. My hope is that everyone can
learn to enjoy cooking at home. Catering for
vegans or those willing to add more vegan
alternatives to their diets has been a goal of
mine for several years.
Eating fresh and well does not have to be

complicated. There are many things to be
made with the everyday ingredients we find
in our cupboards. What greater pleasure is
there than to cook for yourself, or especially
others, and enjoy a meal together knowing
that what's in front of you has helped the
environment around you?
Aside from fresh new recipes, my aim was to

offer alternatives to the traditional Gibraltar
favourites so that we may still connect and
enjoy recipes we may have grown up with,
now adapted to modern day life.
HAPPY COOKING! SHARE YOUR

CREATIONS ONLINE WITH US
AND TAG @MAMALOTTIES
MAMA LOTTIES - Vegan Cookbook | 9

What's in this book?
Discover the recipes...
The Starters Mama's Summer Black The Sweet Treats

Bean Burgers
Oriental Floats Banana Pancakes
Roast Chickpea Bites Mama's Minestra Summer Berry Smoothie

Bowl
Beetroot Hummus White Sausage Broth
Fudge Caramel
Cauliflower Bites Mama's Lentejas
(Lentil Stew) Chocolate, Avocado &
Olive Tapenade Peanut Butter Mousse
Artichoke & Bean Stew Pots
Creamy Pumpkin Soup
Chocolate Cookies
Sweet Potato, Chickpea &
Coconut Cream Drizzle
Spinach Coconut Curry
Mint & Pea Soup Coco Bars
Bean & Cauliflower Green
Ajoblanco Curry Fruity 'Rocky Road'
(Cold Almond soup)
Yellow Mango Curry Banana, Coconut &
Cold Beetroot Soup Chocolate Ice cream
(Chłodnik z botwinki)
Mama's Vegan Paella
Mama's Vegan Flan
Mushroom & Sweet Onion
Pierogi (Dumplings) Mushroom Stroganoff Jam Biscuits
Torta de Patata Stuffed and Roasted

Bell Peppers
Sour Cream Rigatoni with Aubergine
& Black Olive Ragu The Cakes
Torta de Acelga
Sweet Potato Noodles Bollos de Hornazo
& Red Pepper Sauce
Banana Bread
The Main Meals Vegan Pad Thai
Carrot Cake with "Cream
Sweet Potato, Chickpea & Cheese"
Spinach Pies Creamy Mac & Cheese
No-Bake Vegan Lemon Tart
Vegan 'Cottage Pie' Spaghetti Puttanesca
Melt-In-Your-Mouth
Mixed Bean Taco Spinach & Mushroom Chocolate Cake
Ravioli
Lentil & Blackbean Mama's Vegan Banoffee
'Meatballs' Mama's Vegan Rosto Pie
10 | MAMA LOTTIES - Vegan Cookbook

Replace
those eggs!
Liquid from
Chickpeas
(Aquafaba)
Chia Liquid from 400g
Seeds jar chickpeas
1 tbsp + (= 2 egg whites)
80ml water Ground
Flaxseed
1 tbsp Flaxseed +
3 tsp water
Banana
Half a
mashed banana
Agar
1 tbsp +
1 tbsp water
Avocado
50g mashed
avocado
Pumpkin &
Sweet Potato
25g pumpkin + 25g
sweet potato
Peanut (both puréed)
Butter
3 tbsp
peanut butter

The
Starters

ORIENTAL FLOATS
Serves: 4 | Cooking Time: 20 Minutes
Snacks don't have to be just nuts or simple boring things. These oriental inspired floats are
refreshing and also fun to make and serve to your friends.
INGREDIENTS TIME TO FEED THE SOUL
Baby lettuce leaves Peel back the baby lettuce leaves and wash them under
running water. Chop any hard white ends leaving the
Ginger root
leaves whole and open so that they act like boats. Put
1 lime these to one side on a paper town to drain.
20g peanuts
Place the nuts in a small bag (make sure to remove them
20g pistachios from their shells first), and beat them until the nuts are
Toasted coconut crushed into small pieces.
Sweet chilli sauce Pour the crushed nuts into a bowl, remove the outer skin
from the ginger root and grate the ginger over the nuts.
Cut a lime in half and squeeze the juice on top. Finally,
toss everything together.
Toast your coconut shreds in a pan over a high heat until

the edges turn golden.
Now assemble the floats. Grab the lettuce leaves and

lay them out individually, spoon some chilli sauce in the
centre and the nut mix on top. Finally, sprinkle some of the
toasted coconut over each float.

ROAST CHICKPEA BITES
Ever fancied a snack that you can take to the beach, enjoy hot or cold, or just nibble on while
watching a movie? These roasted chickpeas are so simple to make and you can have them
ready to eat in a jar to take with you.
50g chickpeas (soaked) What's important is to make sure you drain, rinse and dry
your chickpeas out thoroughly. The best way to do it is to
Olive oil
grab a clean kitchen towel and once you have rinsed and
Sea salt drained everything place them in the middle and pat them
1 tbsp smoked paprika dry - just be careful not to squish them.
1 tbsp thyme Place the chickpeas into a large bowl and coat them in a
1 tbsp paprika generous drizzle of olive oil, tossing them around inside
the bowl with the herbs and spices to make sure you cover
1 tsp chilli flakes them all.
Turn the chickpeas out of the bowl onto a large baking

tray, separating them so they're not too crowded together.
Crack some salt over them all and put them in the oven at
150 ºC for around 40 minutes, checking on them every 15
minutes or so to shake the tray. (Be careful though as some
may pop or spit.)
Once that's done, transfer them into a bowl and toss them
around with the seasoning.

BEETROOT HUMMUS
Do yourself a favour and spoil yourself with some homemade hummus. There are so many
different ways of making hummus, by which I mean different kind of ingredients you can use.
Dip your favourite snacks in, or enjoy as a tasty starter.
1 cooked beetroot Crush the garlic, slice the onions and place them on an
oven tray. Drizzle with oil, season with salt, pepper and
1 red onion
thyme and leave under a medium to high grill for 5 - 10
4 garlic cloves minutes until soft and charred.
400g jar drained chickpeas
Pour the rest of the ingredients into a food processor
10ml virgin olive oil with the other ingredients. Blitz together until you have a
Sea salt creamy purée, then include the onions and garlic.
Black pepper Pour in the olive oil as you blend the ingredients. Transfer
Thyme over to a nice bowl and serve with a drizzle of oil on top
and if you want to, you can sprinkle a mix of nuts on top,
1 tbsp tahini sauce (optional)
though the nuts are optional.
Bag of small nut mix (optional)
(Sunflower seeds, poppy seeds,
pumpkin seeds etc.)

CAULIFLOWER BITES
Serves:4 | Cooking Time: 30 Minutes
The alternative to BBQ wings, the meaty cauliflower and delicious seasoning, all marinated
and combined together, then charred to perfection, makes this an ideal at home or BBQ dish.
1 cauliflower head Firstly, wash your cauliflower, then cut the leaves and
ends off the cauliflower head and chop down the florets
Olive oil
into smaller pieces.
100g plain flour
2 tbsp sweet paprika In a bowl, mix all the remaining ingredients together
(chopping the garlic down very fine) except the oil. Stir
1 tsp cumin together into a paste. Dip your cauliflower into the paste
2 garlic cloves and cover completely. Set aside.
125ml almond milk Line a baking tray with greaseproof paper and lay the
Sea salt cauliflower on top, spaced out. Place the tray in the oven
at 200 ºC for 20 - 25 minutes. Remove the cauliflower from
Black pepper
the oven and shake the tray, Drizzle with olive oil, lower
the heat to 150 ºC and bake for another 5 - 10 minutes.
When ready serve with some dip.

OLIVE TAPENADE
Serves 2 - 3 | Cooking Time : 5 - 10 Minutes
If you love olives as much as I do, you're in for a treat. The feeling of discovering another use
for olives was pure delight as not only could I enjoy them for breakfast, but I could also spread
it on pasta, or even use it as a dip! The kalamata olives are perfect as they are already very
strong in flavour and naturally salty.
300g - 400g black Add all your ingredients into a food processor. We'll need
Kalamata olives to finely blend all the ingredients so that we have a smooth
paste. (Make sure you use olives without stones or remove
60ml olive oil
them first.)
2 tbsp capers
Juice of ½ lemon Now it's up to you how smooth you want this paste. I like
to have it smooth enough that you can butter it onto some
2 - 3 garlic cloves bread or toast and enjoy it as a snack, like you would do
4 sun-dried tomatoes with pate.
Black pepper For a slightly sweeter version, roast or sauté your garlic,
keeping them in their skin. Cooking the garlic makes them
sweeter; then once they soften, remove them from their
jackets and combine the cooked garlic into the paste to
blend in.

CREAMY PUMPKIN SOUP
Serves: 5 | Cooking Time: 1 Hour
Pumpkins and autumn go together perfectly. When Halloween arrives make use of those
pumpkins lying around and turn them into a creamy, soul comforting soup. This soup is sweet,
smoky and oh so enjoyable.

¼ pumpkin or butternut squash Start by dicing your vegetables, laying these out evenly
distanced on a baking tray and cover with a sprinkling of
400g frozen spinach
garlic salt, smoked paprika and a crushed stock cube.
1 turnip
4 carrots Place the tray in the oven at 180 ºC for 25 minutes. Check
the vegetables are soft after this time by prodding them
2 celery sticks with a knife. Next, move all the ingredients into a pan and
1 leek cover with hot water.
Garlic salt
Continue boiling the vegetables until they soften
200g vegan cream cheese completely; enough to blend them together. When ready,
blend the soup contents bit by bit, seasoning with plenty
Smoked paprika
of smoked paprika as you go.
Olive oil
1 vegetable stock cube Once blended, add in the cream cheese and let it dissolve
into the soup. Leave for a few minutes and serve.
Recipe by Jyza Sheriff

COCONUT CREAM DRIZZLE
MINT & PEA SOUP
Pea soup was Mama's go-to in the winter to warm you up on those long cold days and fill you
up. Although the traditional version used yellow split peas, I wanted to give this version a
more vibrant tone, so I used typical green peas with a refreshing mint base so you can enjoy
this anytime of the year.
600g tinned peas Place a large pot over a medium heat and pour in the
butter. Whilst this heats up and melts, peel and crush the
1 courgette
whole garlic and add this to the pan.
1 garlic clove
1ltr vegetable stock Slice the courgette and add it to the pan with the garlic.
Stir the ingredients together and after a minute or so,
Mint leaves drain the peas and tip them into the pan with the other
2 medium potatoes ingredients. Add a handful of fresh, torn up mint leaves,
and leave it for 8 - 10 minutes. Season this all with a pinch
160ml coconut cream of salt and pepper.
1 tbsp vegan butter
Next, you will need to rinse and dice the potatoes and
add it to the pot, covering all your ingredients with the
vegetable stock. Leave the pot covered for 10 minutes or
so until the potatoes are wonderfully soft.
Using a hand blender, blitz the ingredients together until

smooth. Add two tablespoons of the coconut cream and
stir the soup to combine everything.
Finally, serve the soup with some whole peas and a drizzle
of the cream around the centre.

AJOBLANCO
COLD ALMOND SOUP
Ajoblanco is one of Spain's wonderfully light and smooth cold soups, to be enjoyed on a
perfect hot summer's day.
200g raw & peeled almonds Soak the nuts, bread and garlic in a large bowl with the
water and oil and leave it in the fridge for a few hours to
150g soft white bread
completely chill. This will allow the almonds to soak up
1 garlic clove the liquid and soften.
200ml olive oil
After a couple of hours, transfer everything to a blender
620ml water and blend until completely smooth. If you find yourself
Sea salt blending for a long time, add some crushed ice to keep
the soup nice and cold.
Black pepper
Season with salt and pepper and serve with some almond
flakes and a drizzle of olive oil.
If you want a truly traditional experience then serve this with

some grapes or berries.

COLD BEETROOT SOUP
(CHŁODNIK Z BOTWINKI)
We are all familiar with Gazpacho, Spain's cold tomato soup, but have you heard of and tried
Poland's alternative? This delightfully refreshing and filling cold beetroot soup is the perfect
balance of sweetness, garlic, and fragrant dill, combining to form our new favourite summer
dish.
500ml vegetable stock Start off by preparing the stock. Dissolve 1 stock cube in
500ml of water, and set aside to cool.
2 cooked beetroots
2 gherkins Grate the beetroot, garlic, and peel the gherkin before
2 garlic cloves grating it into a bowl with the beetroot and garlic..
Dill Next, finely chop down the dill and chives, leaving a sprig
Chives of dill to one side for decorating.
2 tsp vinegar Once the stock is cold, mix all the ingredients together,
400g non-dairy cream add in the cream and yogurt, and combine. Season to
taste and finally add the vinegar.
400g soy or non-dairy yogurt
Salt Leave this in the fridge for 30 minutes to cool throughout
before serving, crumbling pieces of the tofu on top.
Pepper
1 block smoked tofu

MUSHROOM &
SWEET ONION
PIEROGI (DUMPLINGS)
Discovering Polish dumplings has been a revelation! I love the fact that pierogis have so many
variations, from savoury and soft to crunchy, creamy, and believe it or not, even sweet! WHAT?!
Yep, I know, mind blown. The fantastic thing about these Eastern European treats is that once
you make the dough and get the hang of shaping them all you need to do it is boil, sometimes
fry and serve.

480g flour Start by preparing the stuffing. Dice down the mushrooms
into very small pieces and place them in a large frying pan
540g hot water
over a medium heat with a dollop of butter. Do the same
108ml olive oil with the onion (leave about a 1/4 onion’s worth to one side.)
600G mushrooms After a minute or so, dice the onions and add them to the
pan with the mushrooms, stirring to combine and soften in
2 onions the butter. Season with salt and black pepper.
Salted butter
When the filling is ready, leave it to one side and prepare
Salt the dough.
Black pepper
In a large bowl, combine the flour, water, and oil. Mix and
knead the ingredients to form a dough until it comes away
from the sides of the bowl and you can manipulate it
without it sticking to your hands. Sprinkle some flour on a
large worktop surface and place the dough on top.
Now roll out the dough thinly and cut into circles, (use a
bowl or something round as a stencil). Place a spoonful or
two of the mushroom mixture in the centre and fold half
the circle over. Now squeeze the ends together to seal.
Place the prepared pierogis in a bowl with boiling water

and boil for a couple of minutes. Heat up a pan with a
generous amount of butter and add the 1/4 onion we left
to one side. Once the pierogis are boiled, scoop them out
with a spoon, drain, and add them to the pan to fry on each
side more a minute or so, just to crisp the outside.

VEGAN TORTA
DE PATATA
What's more common around these parts than a good torta de patata (Spanish omelette)? It's
great to take to the beach, for parties, and as a picnic snack with the family. So I challenged
myself to make an egg-free version without compromising on the flavour of the original.
Olive oil Peel your potatoes, getting rid of any black bits, and chop
them into small chunks (roughly the size of dice cubes).
4 medium potatoes
Slice your onion and green pepper into thin strips. Season
½ onion everything with salt.
250g chickpea flour
Pour the olive oil into a large, deep frying pan and heat up
300ml water over a medium heat. Once the oil looks hot enough (test
Sea salt it by adding one potato and seeing if it sizzles right away)
add in the potatoes. Fry for about 15 minutes, until you see
1 green pepper the potatoes soften. In a separate pan, fry the onion and
1 red pepper peppers.
½ tsp sweet paprika

In a large bowl, combine the chickpea flour, water, and
paprika, stirring until smooth. Once the chips are ready,
remove the potatoes and vegetables from the pan and
drain the oil. Add the vegetables to the mixture and mix
thoroughly.
Pour a bit of oil into a frying pan and tip the mixture into
it. Fry over a medium heat for 5 minutes on one side, then
carefully flip the torta over. To do this, place a plate on top
of the pan like a lid and turn the pan upside down (so the
plate is now on the bottom). Return the pan to the stove and
slip the torta back in from the plate (so the bottom of the
torta is now the top). Cook for a further 5 minutes.

MAMA'S VEGAN
TORTA DE ACELGA
Torta de acelga is a must when you think of a "traditional" Gibraltar menu. Filling and nutritious,
this dish has always been served up at family gatherings, so having a vegan option that
everyone can enjoy was a target I'm happy to have achieved.
Filling Kick off this recipe by cooking and seasoning the spinach
filling. One of the most important things we do for this
600g fresh spinach
recipe is remove the water from the spinach leaves.
3 garlic cloves
150g vegan parmesan cheese Dice down and chop the garlic into little pieces and add
them to a large pot with olive oil. Once the oil heats up
Olive oil and the garlic begins to cook, rip the spinach leaves apart
Salt with your hands and add them to the pot with a generous
pinch of salt.
150g chickpea flour
150g water Stir the spinach constantly until it all reduces in size; you'll
find that it releases plenty of water. Fry this for several
minutes until all the water evaporates. You can squeeze
Pie the spinach with a spoon to check.
500g vegan puff pastry
Whisk together the chickpea flour and water until smooth.
100ml nut milk
When the spinach is cooked, remove it from the heat and
mix it together with the grated cheese, and chickpea mix.
Next, lay out the puff pastry, Cover a medium-sized oven

dish with greaseproof paper and place a layer of puff
pastry in the bottom of the dish (also covering the sides), fill
with the spinach mix, and cover the dish with a puff pastry
"lid". Brush with some nut milk and transfer the oven to
bake at 180 ºC - 200 ºC for around 25 minutes, until the
pastry is golden and puffed.
Once ready, remove from the oven and allow it to cool

slightly before cutting.

VEGAN SOUR CREAM
Serves: 4
I love how useful cashews are, as well as tasty. They can be blended to make a "cheese" sauce,
but when you add some lemon juice to it, you'll have your very own dairy-free sour cream!
200g cashews (soaked) Soak your cashews overnight in the fridge so that they
become very soft.
150ml water
½ lemon Place everything in a blender, including the juice of half
1 tsp mustard a lemon and a pinch of salt, and blitz until everything is
completely smooth and creamy.
Rock salt
Make sure to completely scrape all the sides of the
container and blend thoroughly, then transfer to an airtight
container. This will keep in the fridge for several days.

The
Main
Meals

SWEET POTATO, CHICKPEA
& SPINACH PIES
Prepare several small pies to enjoy individually, or serve up a family feast by preparing one
large dish to place in the middle of the table and have everyone serve themselves. That's one
way to get a conversation going.
2 roasted sweet potatoes Peel the butternut squash and sweet potatoes and cut
them down into small bite-sized chunks. Lay these out on
½ butternut squash
a baking tray with a generous drizzle of oil, some crushed
Small jar chickpeas salt, the paprika and black pepper and ensure everything
Spinach or kale is coated evenly using your hands. Place the tray in the
oven at 180ºC until tender.
2 fresh tomatoes
200g tomate triturado Once the vegetables are roasted and tender, remove them
from the oven and place the tray to one side. Chop the
1 fresh chilli kale, fresh tomatoes and chilli, and sauté in a frying pan.
1 tbsp paprika When this is soft, purée everything using a hand mixer and
add in the chickpeas; stir together for a couple of minutes.
Rock salt
Finally add in the tomate triturado.
Black pepper
Add the roasted vegetables to the sauce and stir in.
Vegan puff pastry
Line a small pie dish or individual ramekins with puff pastry

and spoon the filling inside. Cover with puff pastry making
sure to seal the edges and make a vent hole on top. Brush
the pasty over with water or some nut milk to keep it from
burning and place it in the oven at 170 ºC until golden and
puffed.

VEGAN 'COTTAGE PIE'
A family favourite of mine is cottage pie. Rich gravy, mashed potatoes and oh-so-irresistible
melted cheese. We've swapped out the meat to give you a mouthwatering pie that you can all
dig into together. Cheap and cheerful.
400g jar of lentils Preheat the oven to 180 ºC

2 vegetable stock cubes
Dice the potatoes into quarters and place them in a
1 bag frozen mixed vegetables saucepan with salt and covered in water. Leave these over
(or any seasonal vegetables) a medium heat to boil until soft and tender.
4 large potatoes
Prepare the filling in a seprate pan, placing it over a
Vegan cheese medium heat and adding a dollop of vegan butter. Once
Vegan butter melted, add the frozen vegetables. Leave these to fry
while you drain and rinse the lentils.
1 tsp thyme
1 tsp paprika Once the vegetables have defrosted, add the lentils,
vegetable stock, thyme, paprika, and top with about 50
Pepper
- 100ml of water. Stir and let it simmer until the flavours
Salt combine and the ingredients soften completely.
Once the potatoes are ready, drain them and add them
back into the saucepan, add 2 tablespoons of vegan
butter and mash until creamy. If you feel they need to be
creamier add some more butter or even nut milk.
Now grab a medium-sized oven dish and lay out the

ingredients. First the lentil and vegetable mixture and
then the potatoes on top. Spread them out with a fork and
cover with grated vegan cheese.
Transfer the dish to the oven and grill under a medium

heat until the cheese melts and the top of the potatoes go
golden and crisp.

MIXED BEAN TACO
Tacos, burritos or fajitas, I love them all. So I created a recipe you can adapt to suit either. The
butternut squash makes all the difference in this sweet vegan filling.
8 large taco boats Dice the butternut squash (peeled), bell pepper and
broccoli into small chunks and chuck them into a large
1 large red onion
bowl. Drizzle them with olive oil, season with salt, pepper,
1 butternut squash cumin and cinnamon and give them a good toss. Lay them
1 head of broccoli out on a baking tray with the cherry tomatoes and place in
the oven for 30 minutes at 200ºC until soft and the edges
Mixed beans (tinned) are charred.
1 red bell pepper
Whilst these are in the oven, wash your lettuce and spinach,
Spinach separate the lettuce leaves and put them in a bowl. Slice
6 cherry tomatoes the red onion and add this to the bowl too.
Fresh coriander
When the roasted vegetables are ready, take them out of
1 baby lettuce the oven. Drain and rinse the beans and mix it together
with the roasted vegetables, making sure to combine all
1 tbsp ground cumin
the oils and flavours well.
1 tbsp cinnamon
Black pepper Now it's time to stuff your tacos. First scoop the salad
ingredients, such as the leaves, beans and onion into the
Olive oil taco, then layer it with the roasted vegetables, and finally,
Salt dress it with tomato salsa.
Tomato salsa
Vegan cheese

LENTIL & BLACK BEAN
'MEATBALLS'
Meatballs (albondigas) are a must-have in the Gibraltarian/Mediterranean diet. I've put

together a fragrant and light meatball recipe that you can enjoy as a falafel wrap, or why not
mix it with some tomato sauce and serve as a tapa with a glass of wine?
1 x 400g tin of black beans Preheat the oven to 180 ºC

400g jar of lentils
Rinse and drain the beans and lentils and blend them
Fresh coriander together with sundried tomatoes, a splash of olive oil (from
Olive oil the jar of sundried tomatoes), tomato puree, 1 tsp smoked
paprika and coriander leaves using a food processor.
4 sundried tomatoes
50g ground almonds Blend until smooth and add the ground almonds.
1 tbsp tomato puree

Once blended, add to a bowl. Place a pan on a hot hob
Smoked paprika and drizzle very little oil inside, just to lightly coat the base,
then scoop out a spoonful of the meatball mixture and
Pitta/wrap
roll them into balls. Lay them out inside the hot pan and
Salad leaves gently rotate to lightly fry and crisp the ouside, ensuring
they keep their shape. Transfer the sautéed meatballs to
Vegan cheese
a baking tray and bake in the oven for 15 - 20 minutes until
they go firm and golden on the outside.
Sauce
Whilst the balls bake, prepare your sauce. Begin by peeling
1 garlic clove your onion and garlic. Place all the sauce ingredients in
1 onion a blender and puree until the sauce is almost liquidised.
Pour your sauce into a small dish or bowl and leave to one
4 roasted red peppers side.
(pimientos asados)
Coriander leaves When the 'meatballs' are ready, remove them from the
oven, slice a pita bread open, place some salad leaves
Virgin olive oil inside, the 'meatballs' on top and squeeze a bit of lime
Salt over the top. Finally, spoon over your homemade red
pepper sauce. You can top with some vegan cheese.
Black pepper
½ lime (juice only)
MAMA'S SUMMER
BLACK BEAN BURGERS
A summer would not truly be complete without at least one BBQ. Who says BBQs have to be
all about meat? Give these vegan burgers a go over the fire and dig in.
2 tins black or red beans Blend the black beans into a paste and boil a handful or
(blended) so of brown rice. Mix the two ingredients together with
breadcrumbs, beetroot and soy sauce, until you have a
2 handfuls of boiled
mouldable "burger" mixture.
brown rice
50g - 100g breadcrumbs Shape the mixture into burger patties and place on the
½ cooked beetroot barbecue, or on an oiled grill pan for 10 minutes, turning
every once in a while, until hot throughout and charred on
Soy sauce the outside.
Coriander leaves
Prepare the vegetables by slicing them up, add your
Tomatoes patties, and layer your burger buns with the remaining
Salad leaves ingredients before serving.
Onions
Burger buns

MAMA'S VEGAN MINESTRA
Minestra is another of Gibraltar's recipes with Italian heritage that has made its way into the
hearts and traditions of Gibraltarian life. Minestra is a very typical Easter favourite, particularly
on Good Friday. Served almost entirely blended or left in chunks, the wonderful part of this
dish is how it varies per household.
1kg runner beans Chop up all the vegetables, crush the garlic with the basil
and salt in a pestle and mortar and place them together in
225g red kidney beans (tinned)
a large casserole dish with a generous splash of olive oil
4 large carrots (all except for the red kidney beans). Season with salt and
¼ large pumpkin basil and boil with plenty of water.
1 large aubergine Remove the vegetables from the casserole dish and blend
2 courgettes together, then pour back into the dish and add the red
kidney beans and cook for a further 5 – 8 minutes.
1 medium kohlrabi
Fresh basil Add your pasta and cook until tender; this should take
about 10 minutes. Allow to sit for 2 minutes before serving
3 garlic cloves
so the flavours mix together.
Olive oil
Grate some vegan cheese and sprinkle on top.
Spaghetti pasta (2 handfuls,
broken into smaller pieces)
Salt
Pepper
Water
Grated vegan cheese

WHITE 'SAUSAGE' BROTH
This recipe is inspired by the Polish dish 'Zurek', particularly made during Easter. Though the
original recipe is thinner and uses butter, eggs and Kielbasa (sausage) all with a symbolic
meaning, to make this vegan I've omitted them and substituted ingredients to make this our
own blend. You could buy vegan sour cream, or if you're feeling adventurous, make your own
with our recipe on p.37.
450g vegan sausage In a large casserole dish or deep saucepan, placed over a
medium heat, add oil along with chopped up leek, onion,
1.5 ltrs vegetable stock
and garlic. Cook these ingredients until soft. Add the stock,
2 tbsp olive oil potatoes, marjoram, bay leaf and whole sausage and cook
1 leek until potatoes are soft - that should take about 20 minutes.
1 small onion Once everything is soft, discard the bay leaf and remove
3 garlic cloves the sausage from the soup. Using a hand blender or a food
processor, purée the soup.
2 medium potatoes
1 tsp marjoram In a separate small bowl, whisk together the flour and sour
cream until smooth. Mix in a little bit of soup at a time until
2 bay leaves
you have a smooth mixture, then pour the mixture into the
250ml vegan sour cream soup. Simmer the soup, stirring constantly until thickened,
about 5 - 10 minutes; season with salt and pepper to taste.
1 tbsp flour
Salt Cut the sausage into slices and add it back to the soup.
Ground black pepper Finish off by finely chopping the parsley and sprinkling it
on top of the soup as you serve.
1 tbsp chopped parsley

MAMA'S LENTEJAS -
LENTIL STEW
Lentejas are a must have in any Gibraltar household. Lentils are rich in iron and protein and
this traditionally Spanish inspired recipe has been one of my favourite growing up as it is
jam packed with vegetables, nutrition and flavour. Typically using ingredients like chorizo and
morcilla, this recipe removes the meat and brings you the same flavour using smoked paprika
250g lentils Soak the lentils in water overnight; this allows them to
swell and soften. You can also used jarred lentils as an
1 large slice pumpkin or one
easy alternative if you're in a hurry.
medium butternut squash
1 green pepper Begin by placing all the vegetables and spices, except
1 tomato the rice and lentils, whole in a casserole dish and cover
the ingredients completely with boiling water. Cook over a
1 onion medium heat until tender.
2 carrots
Once this is all cooked, remove the vegetables and blend
1 courgette them with some water until thick. Add the blend back to
2 garlic cloves the pot and add in the soaked lentils and rice and cook for
15 minutes or so until soft.
½ tsp saffron
1 bay leaf Allow all this to simmer together, and leave to reduce if
you find the mixture too runny.
Salt
Oil
1 - 2 tbsp sweet smoked paprika
2 handfuls rice

ARTICHOKE & BEAN STEW
I love artichokes as they have so much flavour and texture to them, but not only that, they are
rich in antioxidants too. Beans are a fantastic source of protein and vitamin B so you will be
ready for the day ahead with this hearty nutrient-rich meal.
1 onion Start off by slicing the sweet pepper into chunks and laying
them out on a baking tray with the drained aubergine
3 garlic cloves
hearts. Drizzle some oil over them, a generous pinch of
1 sweet pepper salt and place them under a grill on medium heat so that
400g jar artichoke hearts they char. (Rotate them occasionally.)
1 potato In the meantime, dice the onion and fry it gently (on a low
1 ½ tsp ground cumin heat) until almost translucent alongside the garlic. You
can keep the garlic whole for this one.
3 tsp smoked paprika
½ tsp ground fennel seeds Once the onion and garlic are soft, peel the garlic (or
squeeze them out of the skin) and pop them into a blender
Pinch of saffron threads
with 3 roasted peppers from the jar. Pour the tomate
800g tomate triturado triturado into the blender and blend until smooth, adding
the herbs and spices (except the saffron).
1 jar roast peppers
1 tbsp fresh thyme By now the vegetables under the grill should be nice and
800g mixed beans tender and wonderfully charred. Take them out of the grill
place them in a deep pan, pour the sauce we blended
50g seedless Kalamata olives together on top and add in the beans and olives, and 1
Fresh coriander diced up potato,
2 tbsp seed mix Pour about 50ml of water into the pot, the pinch of
Olive oil saffron threads, a sprinkle of salt and pepper and allow
the ingredients to simmer together, making sure to stir
Salt
occasionally until the potato is soft.
Black pepper
Finally, once you see the sauce is reducing and that the
flavours have combined, serve this by sprinkling the seed
mix on top and chopping up some fresh coriander to
garnish.
You can serve this as-is or alongside some rice, couscous

or simply some crusty bread.

SWEET POTATO,
CHICKPEA & SPINACH
COCONUT CURRY
How hot do you like your curry? This sweet-based curry can be adapted to suit all hotness
levels. If you want it with a real kick then add some spicy paprika or chillies into the mix.

1 scoop coconut oil Melt a scoop of coconut oil in a large pan over a medium
heat. Finely chop down the garlic and onion and fry in the
1 small onion
coconut oil. Whilst they are frying, peel the outer skin of
1 aubergine the ginger and shred the ginger into the pan.
3 garlic cloves
Peel and chop down the sweet potatoes into cubes. Drain
Fresh ginger the chickpeas out of the jar and rinse them. Once the onion
3 tbsp tomato puree are garlic are soft and tender add in the sweet potatoes
and chickpeas.
2 tsp ground cumin
3 tsp curry powder Add the spices to the pot along with the other ingredients.
Stir everything together and leave it to stew until the
2 tsp garam masala
sweet potatoes are tender. This should take around 20 -
150g coconut cream 30 minutes. Make sure to stir occasionally and top up with
water if required.
400g tin tomate triturado
1 litre water Boil some rice or quinoa and serve with some shredded
2 large sweet potatoes coriander sprinkled on top.
400g jar of chickpeas

1 packet spinach
Fresh coriander

BEAN &
CAULIFLOWER
GREEN CURRY
Try this fragrant Thai dish, rich in coconut, peppers, fragrant lemongrass and ginger, this dish
is inviting and warming. Add some great textures and flavour to your dish with the cauliflower
and protein-rich beans.
Sesame seed oil Slice the garlic and spring onion into thin strips and fry in
a generous splash of oil over a medium heat. Whilst the
1 spring onion
two ingredients are frying, shave and discard the outside
2 garlic cloves skin of the ginger and grate the rest into the pan.
4 tbsp green or red Thai
Once you see the onion softening, add curry paste to the
curry paste* (vegan-friendly)
pan and stir in so as to combine and merge the aromatic
400ml coconut cream flavours together.
1 large cauliflower
After a couple of minutes, making sure not to burn the
Soy sauce garlic and onion, pour in the coconut milk and a drizzle of
1 medium broccoli soy sauce. Cut a lime in half and squeeze into the pot.
200g tin mixed beans Rinse the cauliflower and broccoli and dice into chunks;
Small ginger root quickly fry this separately over a high heat to char the
outside and add to the pot.
Fresh coriander
½ lime Drain your tin of soaked beans, rinse and add this to the
pot too. Leave everything to stew for 5 - 10 minutes until
200ml water
the cauliflower and broccoli soften.
Finish by tearing fresh coriander and tossing it into the

*Check the ingredients
pot. Let it sit for a minute and serve.
carefully as some contain fish
oil as part of the mixture.

YELLOW MANGO CURRY
If you're a fan of Thai food and oriental flavours with a savoury-sweet vibe then this recipe is
for you. Each ingredient blends together beautifully to provide you with natural sweetness
from the mango, peppers and onions, whilst the coconut, ginger and red curry paste provide
a burst of earthy and fragrant flavours.
2 soft ripe mangoes Slice the onion, garlic and peppers into thin strips. In a
large casserole dish place 2 tablespoons of the coconut
1 red bell pepper
oil, leaving it to melt. Once the oil has melted, add the
1 red onion sliced vegetables and grated ginger to the dish.
200g soaked chickpeas
After a couple of minutes the vegetables should be softer;
2 tbsp coconut oil add in three tablespoons of the red curry paste, stir in with
2 garlic cloves the vegetables, then add the coconut milk, coconut cream,
teaspoon of turmeric and a tablespoon of soy sauce. Allow
1 red chilli (optional) the ingredients to simmer together and combine.
400ml coconut milk
Once the ingredients in the casserole dish are simmering
160ml coconut cream
and bubbling add in the chickpeas. (I add them at this point
1 tsp turmeric in the recipe as the soaked chickpeas are already soft.)
Fresh ginger
After a couple of minutes, peel and dice your mango into
Soy sauce small chunks. Now it's time to include this in the curry
Fresh coriander (optional) mixture and lower the heat. Stir the ingredients, break
some coriander over your dish, and cover the pot, leaving
125g udon noodles it to sit for a few minutes whilst you boil the noodles.
Red curry paste (with no fish)
In a clean pot boil some water with a pinch of salt and add
the noodles, until they soften. To serve you could either
mix the noodles in with the curry or drain and serve the
noodles in individual bowls and pour the curry sauce over
the top.

MAMA'S VEGAN PAELLA
Paella is a Spanish classic and a favourite of many in Gibraltar. Usually consisting of meat or
fish, this traditional dish can now be adapted using tofu so that you can enjoy it in almost the
same way, including the delicious socarrat (the delicious, crispy bottom layer).

6-8 tomatoes Place a pan over a low to medium heat with a splash of
olive oil and begin by making a refrito. Do this by finely
1 large onion
dicing your onion and garlic and frying until translucent,
2 long frying peppers then dicing your peppers and adding them to the pan
3 garlic cloves along with your onions and garlic. Cook until soft.
Saffron (pinch) Once soft, chop your tomatoes and add to the pan.
280g extra firm tofu Continue to gently fry until the tomato turns soft and
begins to puree a little.
Olive oil
100g petits pois (small peas) Dice tofu into chunks and add to the pan with the
vegetables and saute in the tomato refrito. After a minute
Salt
or two, add the rest of the ingredients and top up with
Bay leaf water, covering all your ingredients.
2 tbsp tomato puree
Give the pan one good stir then cover and leave to simmer
1 cube vegetable stock on a low to medium heat until the rice is ready. The rice
200g paella rice should be soft with a very little bite.
Remove the lid and keep on a low heat for an extra minute
or two. This will remove excess moisture and leave a
perfect paella to enjoy.

MUSHROOM
STROGANOFF
This has been a recipe that my mum made for me growing up. A perfectly creamy and tangy
weekend dish that's light and delicious. This mushroom classic is bound to become a firm
family favourite!
500g mix of mushrooms Heat the butter in a large pan and thinly slice down the
(chestnut, portobello, button) onion. Once the butter is hot and melted, begin frying the
onion.
½ red onion
3 garlic cloves Slice the garlic and add to the pan with the onions
2 tbsp vegan butter until tender. In the meantime, slice and chop down the
mushrooms; you want them to be visible as the main
100ml vegan white wine ingredient but still be bite-size.
(optional)
2 tbsp wholegrain mustard Next, add the mushrooms to the frying pan with the other
ingredients so that they go golden and tender and release
1 vegetable stock cube all the excess water inside them.
300ml soy/rice milk
Once the mushrooms are cooked, mix together the mustard
50ml olive oil
and vegetable stock and add this to the pan. Then, add in
Salt the cream (mix together the soy milk and olive oil separately
and blend).
Black pepper
2 handfuls rice Leave the pan to simmer on a low - medium heat for 5
minutes or so, until the sauce thickens. Finally, season
with salt and pepper.
Whilst it simmers, boil some rice until tender. Serve by

spooning the stroganoff mixture over the rice. Alternatively,
serve with some chips. The choice is yours.

STUFFED AND ROASTED
BELL PEPPERS
Serves: 4 | Cooking Time: 1 Hour 30 Minutes
Roast peppers are so deliciously sweet, and even better when you stuff them. You can keep
this popular recipe cruelty-free by using vegan mince or replacing the mince with lentils to
create a filling that best suits you. Don’t let their looks deceive you as they are quite filling.
8 bell peppers Start off by preheating your oven to 180 ºC and placing the
250g vegan mince rice to boil in a small pot with hot water. Cut open your
peppers, keeping them whole and clean out any seeds
Olive oil (keep the lids to one side for later). Lay out the peppers in a
20g nut and seed mix large casserole pot with the open bit facing up, ready for
the filling to be inserted.
1 small onion
1 garlic clove Making sure to dice them very small, chop up the garlic,
onion, and sundried tomatoes and place them in a large
1 tsp cumin
pan with olive oil to slowly fry over a low - medium heat so
1 tsp turmeric that they caramelise.
2 tsp paprika
Once the onions and the rest are looking soft and tender,
½ tsp cinnamon add in the vegan mince and season with all the spices, salt
and pepper, and cook until the mince is browned. When the
400g tomate triturado
filling is cooked, add the tomate triturado, tomato purée,
1 tbsp tomato purée the drained rice, and 100ml water and allow everything to
6 - 8 sundried tomatoes stew and reduce so that all flavours combine.
100g rice Once the water has reduced, scoop the mixture into the
Vegetable stock cube peppers. Cover with the tops of the peppers and pour
200ml water mixed with the stock cube into the casserole
Rock salt dish, around the peppers.
Black pepper
Cover the casserole dish and transfer to the oven for 35
- 45 minutes, until the peppers are lovely and tender,
remove the lid 5 - 10 minutes before to get a little charring
in on top.

RIGATONI WITH AUBERGINE
& BLACK OLIVE RAGU
A balanced dish of naturally sweet flavours stewed together to achieve a rich combination of
flavours that leaves you with a ragu you just want to lick off the plate.
Vegan rigatoni pasta Chop down the garlic, chilli and tomatoes and fry together
over a medium heat with olive oil until soft and tender. In
6 fresh tomatoes
the meantime slice your aubergine into thin chunks.
2 tbsp tomato purée
1 garlic clove When the tomatoes and garlic have softened, grab your
hand blender and purée the ingredients together into a
1 chilli smooth sauce. Now pour the red wine, add the aubergine,
Black Kalamata olives tomato purée, a few basil leaves and olives and leave to
simmer and stew until the aubergines are nice and tender.
Fresh basil This can take up to 40 minutes.
200ml red wine
About 10 minutes before the ragu is ready, place the pasta
1 aubergine
to boil until al dente (seasoning the pasta water with salt
Cherry tomatoes and a drizzle of oil). Use the pasta water to thin the sauce
if you find that it's too thick. You can serve the pasta and
Pour the ragu over the pasta, or mix the pasta in with the
sauce and serve together. Finally, break a few basil leaves
on top and enjoy.

SWEET POTATO NOODLES
& RED PEPPER SAUCE
Serves: 4 | Cooking Time: 1 hour 20 minutes
Have you tried a spiraliser before? It can be quite fun to play with, creating different shapes
and textures out of an otherwise ordinary vegetable!
1 medium courgette You will need to own a spiraliser to really make the most
of this recipe.
1 large sweet potato
Spinach tagliatelle Start off by preparing the sauce. If using fresh peppers
200g roasted red peppers then lay the peppers, tomatoes and garlic cloves out on
an oven tray and drizzle with oil and salt, place them in the
3 large tomatoes oven for an hour or so at 180 ºC until soft.
½ onion
If you're using pre-roasted peppers from a jar or packet
2 garlic cloves
then crush the garlic, slice the onion and fry it in some oil
Sweet paprika over a medium heat along with some diced tomatoes, so
that it softens and sweetens the flavour.
Vegan parmesan cheese
Olive oil Place the taglietelle to boil in a pan. Whilst the sauce
Salt ingredients are cooking away, bring out your spiraliser,
rinse the courgette and peel the sweet potato. Spiralise
Black pepper them both, season and fry them in oil in a hot pan, tossing
Fresh coriander them ocassionally as they cook.
Once the sauce ingredients are ready, blend them into

a smooth sauce. Serve the sautéd potato noodles and
courgettes together with the taglietelle and cover with a
generous amount of sauce.

VEGAN PAD THAI
Serves:4 | Cooking Time: 40 Minutes
I do like a good pad Thai. I mean, nothing really compares to a traditional and authentically
prepared dish, but I have enjoyed adapting this one using ingredients I had lying around to get
as close to the real deal as possible. try it as a savoury, satisfying dish - or be brave with the
hot sauce for a fiery one with a good old kick!
200g spinach tagliatelle Start off by preparing the sauce. Mix the ingredients
together in a bowl and combine. Set this to one side.
Vegan 'scrambled egg': Now, slice all the ingredients, mince the garlic, and grate
1 block firm tofu the carrot and peeled ginger.
½ tsp turmeric Place the noodles in a bowl with boiling water and salt and
½ tsp rock salt leave to boil for 3 - 5 minutes until al dente.
1 tbsp wok oil Add a splash of oil to a large wok dish, crumble in the
tofu, and fry with a sprinkling of turmeric (for colour). After
about 4 minutes, turning and tossing the tofu as it cooks,
Sauce:
add a sprinkle of rock salt.
Juice of ½ lime
Continue by adding the vegetables to the wok and stir
3 tbsp demerara sugar
frying your ingredients, leaving the coriander for the end.
2 tbsp hot sauce Drizzle the vegetables with a bit of oil whilst frying and
3 tbsp soy sauce once tender, add the sauce you prepared earlier to the
stir fry.
Stir fry: By now the noodles should be ready. Remove from

the water, drain and add to the wok. Combine all the
3 spring onions ingredients and serve.
100g bean sprouts
(For a spicier pad Thai, add chilli flakes to the wok whilst
Raw cashews
cooking the vegetables.)
2 garlic cloves
Finish off by sprinkling some crushed cashews on top of
1 carrot
your pad Thai.
Fresh coriander
1 ginger root
Kale or lettuce leaves
CREAMY MAC & CHEESE
Growing up, mac and cheese was an exciting simple dinner that I enjoyed. What's great is that
we don't actually need to use cheese to make this. Did you know that cashews make a great
alternative?
Ingredients Time to feed the soul
225g macaroni or penne You will need two pots for this. Place your pasta in one
of the pots and cover with water, leaving it to boil until al
100g raw cashews
dente.
200ml coconut milk
2 large potatoes Dice the potatoes and carrots and place them into a
large pot with the cashews, covering them with water and
3 medium carrots leaving them to boil over a medium heat until tender.
½ tsp paprika
Once the potatoes and carrots are soft, drain all your
2 tsp wholegrain mustard vegetables and nuts and throw them into a food processor
Pinch nutmeg with a spoonful or two of the water you used to boil them
in.
2 tsp cornflour (optional)
Vegan cheese Purée all the ingredients in the food processor, and add the
paprika, mustard and nutmeg. Blend all your ingredients
together a final time. If you find the mixture too runny,
slowly add in some cornflour and mix it in sufficiently bit
by bit until you have a consistency you are happy with.
Drain your pasta and transfer into an oven dish. Cover

with the sauce you prepared and place in the oven for 10
minutes at 200ºC until golden on top.

SPAGHETTI PUTTANESCA
The beautiful combination of rich, sweet tomato flavours with salty ingredients balances out
a pasta dish perfectly. Although this Italian classic uses anchovies to bring you a salty sea
flavour, I've replaced them with capers.
250g wholewheat spaghetti Boil the pasta over a medium heat.

2 courgettes (spiralised)
Drizzle olive oil on the base of a separate large pan. Finely
4 garlic cloves dice the onion and garlic into very small pieces and add to
1 medium onion the pan to cook over a medium heat and stir continuously.
1 fresh tomato Once the onion and garlic have softened (this will only
150g Kalamata olives take a minute or two), lower the heat and add a chopped
up fresh tomato. Leave the ingredients to stew and the
3 tbsp capers tomato to purée, stirring once in a while so that it doesn't
1 tsp chilli flakes burn. Next, add in the chilli flakes and capers, stirring
everything together so that the chilli lightly fries and the
800g tomato sauce
capers release their saltiness, then pour in the tomato
(tomate triturado)
sauce.
Fresh basil
At this point add the olives (make sure the stones are
Fresh parsley
removed), spiralise your courgette and add this to the
Sea salt pan too. (If you don't have a spiraliser then thinly cut the
Black pepper courgettes into thin strips.)
Olive oil Season to taste with salt and black pepper. Finely chop
down a handful of basil and parsley and add this to the
saucepan. Stir everything together and leave over a
medium heat for 4 - 5 minutes to combine the flavours.
If you see the sauce is reducing too much, add a spoonful

of the pasta water to the sauce. Drain the pasta, and either
add this to the saucepan and stir everything together, or
alternatively serve the pasta and cover with generous
servings of the sauce on top.

SPINACH & MUSHROOM
RAVIOLI
There's something very rewarding about making your own pasta. The time and love that goes
into each piece just makes it taste that much better. Spinach and mushroom is the filling I
chose, but you can adapt the recipe to suit the ingredients you have available.
Pasta Start off with the ravioli filling. Dice up the garlic and
mushrooms and fry in olive oil with a pinch of salt until you
200g strong flour
see the mushroom has lost their water, then add a splash
200g semolina of white wine and toss in the spinach leaves. Fry all the
ingredients together (the spinach will release a lot of water
2 tbsp olive oil as it cooks and reduce dramatically). Continue stirring as it
200ml warm water fries.
Once everything has reduced, transfer the cooked

Filling ingredients to a food processor (try not to transfer too much
liquid whilst doing so), add the cream cheese, and blend
2 garlic cloves until smoother but still thick.
150g fresh spinach
Next, move onto the pasta dough, leaving the filling to
Splash of white wine one side to cool. Mix all the pasta ingredients together
in a bowl, and knead until you have a smooth dough that
2 tsp olive oil doesn't stick to the sides of the bowl - it should feel slightly
150g vegan cream cheese* elastic. If you have time, cover the dough and place in the
fridge for an hour to firm up slightly.
Sea salt
Sprinkle your surface with flour, then take half the ball of
6 or 7 mushrooms
dough and roll it out thinly. Use a cookie cutter or similar
object to cut even shapes - whether they are squares or
circles is up to you!
Sauce
50g mushrooms Spoon a teaspoon or so of the filling into the centre of one
of the dough shapes, leaving a centimetre or so of space
Fresh thyme from the edge, and brush some water along the sides of
100g vegan parmesan cheese the dough, then cover with another cut-out dough shape.
Press a fork along to the edges to seal.
100g coconut cream
Transfer the ravioli into a pot with boiling, salted water,
and boil for 3 minutes until they float.
*If you cannot find vegan
Prepare the sauce by slicing and frying the mushrooms
cream cheese then use vegan then adding the coconut cream and cheese.
ricotta..

MAMA'S VEGAN ROSTO
This classic Gibraltar favourite is a staple dish in most households. This incredibly rich tomato
based dish takes its inspiration from Gibraltar's Genoese heritage. Replace the meat with the
a vegan substitute and you have a dish almost identical to the original.
200g chestnut mushrooms Finely chop the onion and garlic into small pieces and fry
in a large pan with olive oil. Once this is softening slice
300g rigatoni or penne pasta
tomatoes and add to the pan with the onion and garlic.
200g vegan Quorn When the ingredients are tender and cooked, blend them
or extra firm tofu together using a hand blender, then slice the carrots and
add them to the sauce.
100ml vegetable stock
1 jar baby potatoes Cut the mushrooms in half and dice the Quorn/tofu into
400g tinned tomatoes (triturado) small pieces. Once the rest of the ingredients are soft, add
these two to the pan, add an extra splash of oil and sauté
1 tbsp tomato puree with the rest of the ingredients for a couple of minutes.
½ tsp sugar
Now pour the tinned tomatoes and potatoes into the
1 small onion pan and add the tomato puree, sugar, vegetable stock or
3 large tomatoes dissolved vegetable stock cube, and the white wine to the
pan. Stir all your ingredients and leave, covered, to simmer
2 small garlic cloves
for 15 - 20 minutes to allow the sauce to reduce.
3 small carrots (peeled & sliced)
In a separate pan, pour some boiling water and boil the
Olive oil
past until al dente. Once ready drain and pour into the pan
½ glass white wine (dry) with the rest of the ingredients.
Allow 5 - 10 minutes for the flavours to mix together and

settle.
(And like lasagne, I think Rosto always tastes better the

next day.)

The
Sweet
Treats

BANANA PANCAKES
What could be better than waking up to the glorious smell of pancakes on a Sunday morning,
whilst the sun shines in through the window? Well, now you can enjoy your Sunday brunch
dream with your own vegan version, swapping out the egg for mashed banana.
Pancakes You will need to prepare the pancake ingredients

separately. In one bowl mix together the dry ingredients,
150g flour
and in a separate bowl mash together peeled bananas,
1tsp baking powder into a paste.
2 overipe bananas
Add the milk to the bananas and stir together. Once
200ml almond milk runny, mix this with the dry ingredients so that you have a
relatively creamy mixture.
Topping suggestions It's important to use a medium-sized non-stick pan for

Maple syrup or agave syrup these. Place the pan over a medium heat. Once hot, ladle a
generous amount of the mixture into the centre of the pan.
Strawberries
Blueberries Cook one side of the pancake. It will begin to bubble and
the edges will stiffen a little. After a minute or so, using
Banana
a spatula flip the pancake over and cook the opposite
Dark chocolate side. Leave to cook for another minute or so, until it turns
golden.
Slide your cooked pancakes onto a plate and repeat the

process with the rest of the batter to create your pancake
tower.
The toppings can be adapted to your own liking. Using the

bain-marie method, melt some dark chocolate in a bowl
over boiling water and drizzle this over your pancakes. If
you don't fancy chocolate, syrup makes a great alternative.
This will add the perfect sweetness to your pancakes.
Finish by topping with your favourite fruit.

SUMMER BERRY
SMOOTHIE BOWL
It's often said that breakfast is the most important meal of the day, bit it can also be the
busiest, so why not keep it easy with a smoothie bowl? The best part is you can tweak your
toppings to suit your mood.
300ml coconut water Place all the smoothie ingredients in a large blender
and mix together until you have a wonderfully smooth
2 bananas
consistency.
250g summer berries
fruit mix (strawberries, Transfer the smoothie mix into a bowl and layer the
topping ingredients. If you want a sweeter bowl then swirl
raspberries, blackberries, some agave syrup over the top.
blueberries, etc.)
You can adjust the smoothie ingredients to suit the season.
1 tsp agave nectar If you can't find any seasonal fruit to your liking, try some
Juice of ½ lemon frozen fruit!
Topping:
Banana
Strawberries
Peanut butter
Chia seeds
Granola

VEGAN FUDGE
CARAMEL
Cooking Time: 40 Minutes
Making your own caramel may seem a little daunting, especially the process of melting sugar
without burning it - let alone trying to make it vegan without cream! Luckily, I've cracked the
caramel code for you; this recipe is sure to put a smile on your face. Use the caramel to drizzle
on anything you want - fulfill your caramel dreams.
60g coconut oil Warm up your coconut oil in a small saucepan over a low
heat and combine it with the maple syrup. Add in the vegan
45g maple syrup
butter and light brown sugar and stir this continuously
2 tbsp vegan butter until the ingredients heat up, melt and combine.
200g light brown sugar
When the mixture has combined and the sugar starts
100ml coconut cream to pull away from the pan, add in the coconut milk and
continue to stir. Bring it to a fast boil then remove from the
heat and stir until cooler.
Optional seasoning:
1 tsp sea salt If you want a fancier caramel with a bit more 'oomph' then
sneak in some salt, cinnamon or the inside of a vanilla pod.
1 tsp cinnamon
Just stir this into the mixture and you're done.
1 vanilla pod
This may stiffen when it cools because of the coconut oil,
so just heat it up for a few seconds before you use it until
you have a viscous mixture once again.
P.S. If you put it in the fridge it goes stiff like fudge.

CHOCOLATE, AVOCADO &
PEANUT BUTTER
MOUSSE POTS
Serves: 4 | Preparation: 25 Minutes
Avocados make a great base for this recipe as they don't alter the taste of the chocolate and
provide that fluffy whipped cream texture that makes mousse so desirable. Finish it off with a
little salty savouriness for a rich and indulgent dessert.
1 ½ bananas Make sure your avocados are ripe. Cut them open in half,
remove the stone and scoop out the insides into a bowl,
2 avocados
discarding the skin.
120g peanut butter
100g dark chocolate Melt your chocolate until smooth and creamy and let it
cool down a bit. Add all the ingredients into a blender
1 tbsp cocoa powder except for the salt flakes and coconut cream and blend
200g maple syrup/treacle together until creamy. Taste test the blend and adjust the
sweetness if need be by adding more maple syrup until
100ml almond milk you are happy with it.
Salt flakes
Transfer the runny mousse into various pots and cover
50ml coconut cream
tightly with a cloth or cling film to prevent a skin forming
on top. Allow to sit in the fridge for a few hours to fully set.
When ready to serve, mix together 50ml coconut cream

with two tablespoons of peanut butter until combined.
Drizzle over your pots and finish off with a sprinkle of sea
salt on top.

VEGAN CHOCOLATE
COOKIES
The smell of warm, freshly baked cookies as you walk into a room just makes you feel like
everything is right with the world, doesn't it? Get the family involved in the process of baking
these soft, chewy cookies.
110g coconut oil Mix together the wet ingredients and combine until
smooth. Then add the dry ingredients into the mixture
80g caster sugar
a bit at a time to avoid making a mess and mix using a
180g light brown sugar wooden spoon.
2 tsp vanilla extract
Chill the batter for 30 minutes to stiffen it up and make it
100ml coconut cream better to manipulate.
200g self-raising flour
Preheat oven to 180 ºC .
100g dark chocolate
Using the wooden spoon and a separate spoon to assist
you, transfer several dollops of the mixture onto a
greaseproof paper lined baking tray, leaving generous
spaces between them as the cookies will expand.
Bake in the oven for 20 - 25 minutes, until golden. Allow

these to cool before eating them so that they can firm up as
they may be quite soft when warm.

VEGAN COCO BARS
These light coconut bites are so delicate they just dissolve in your mouth, and the melted
chocolate coating makes this a decadent and indulgent tea time snack.
130g shredded coconut Begin by combining the shredded coconut and sugar,
using a spoon to mix it evenly.
1 tbsp powdered sugar
1 tbsp coconut oil Now it's time to add the wet ingredients. Pour in the
60ml full-fat coconut cream coconut oil and cream and mix together until you have a
paste. Using your hands, combine all the ingredients and
Dark melting chocolate (vegan) shape them into balls or bars. Lay these out on a baking
Pistachios parchment.
Transfer the laid out parchment to the fridge and leave the
coconut shapes to stiffen whilst you melt the chocolate.
Slowly melt the chocolate until smooth and runny; add a

tablespoon of coconut oil to the chocolate if you want it
runnier.
Remove your coconut shapes from the fridge, and use two
forks to dip them into the chocolate, fully coating them.
Crush some pistachios or your favourite nuts and sprinkle

them on top.

FRUITY 'ROCKY ROAD'
Prepare yourself a snack that you can enjoy on the go. This recipe is all natural and quenches
that afternoon craving when you're looking for that little sweet treat without the guilty feeling
at the end. Packed with protein and fibres to keep your belly happy.
150g fresh cranberries Spread the pistachios and almonds out on a baking tray
and toast them in the overn under a medium heat for 5 to
100g pistachios
10 minutes.
100g almonds
35g cocoa powder Pour the cranberries into a pot and boil them for 10 minutes,
whilst the nuts are toasting. After 10 minutes remove the
150g – 200g coconut oil nuts from the oven and drain the cranberries to remove
100g granola and oats the water.
50g dried apricots and Now blend together the cranberries and coconut oil and
sultanas/mixed peel slowly add in the cocoa powder at the same time. (It doesn't
look great, but trust me.)
Once smooth, transfer to a large bowl and add the nuts,

the mixed peel, dried apricots and the granola to the bowl.
When everything is mixed well, line a square baking dish

with greaseproof paper and squish your mixture evenly
into your dish. Leave in the freezer for a few hours to
stiffen. Remove 5 minutes before serving and cut into
small squares.
The coconut oil keeps these firm when cool, and soft as they
warm up - the perfect chewy little snack.

BANANA, COCONUT
& CHOCOLATE
ICE CREAM
If you know me by now then you would know I love a good sweet treat. Truth be told, I don’t
think there’s a simpler dessert recipe than this one. Whip up a batch to keep you nice and cool
in the summer.
5 – 6 bananas Peel and chop the bananas and place them in the freezer
overnight or for a few hours before until entirely frozen.
300ml coconut cream
100g 70% dark chocolate Remove them from the freezer 20 minutes before making
your ice cream and add the bananas to a food processor.
Give them a few spins to break them down until crumbly
then pour in your coconut cream and continue to blend
until you have a smooth puree mixture.
Roughly chop your chocolate and add a few into the ice-
cream mixture. Finish off by serving with a chocolate
sprinkling on top.
If you find that the ice cream is too runny after blending, then
pour it into a container and leave it in the freezer a little while
to stiffe. You can then scoop it out afterwards and enjoy, like
you would with any ice cream. YUM.

MAMA'S VEGAN FLAN
Serves: 5 | Preperation: 40 Minutes
Flan is a must have in Gibraltar, and there are so many flavours to try: coconut, vanilla, caramel...
A smooth and wonderfully set flan is a fabulous way to end a meal. I've put together a vegan
alternative for those who don't eat egg, but still want a delicious dessert.
Flan This recipe is in two parts: first the caramel topping and
then the flan mixture.
175ml plant-based milk
300ml full-fat coconut milk For the caramel: stir the ingredients together in a pan over
3 tbsp maple syrup a medium heat until dissolved. Once smooth, pour this out
into 4 ramekins and leave to cool down while you prepare
2 tbsp cornstarch the flan mixture.
1 tsp agar syrup
Pour the wet ingredients for the flan into a saucepan and
2 tsp vanilla extract stir over a medium heat. Once the mixture is hot, smooth
½ tsp cinnamon and combined, whisk in the cornstarch.
Continue to stir or whisk until the mixture reduces and

Caramel* thickens. This will happen before it starts to boil.
2 tbsp maple syrup
Once thick, remove the pan from the heat and using a
2 tbsp demerara sugar ladle, pour the flan mixture out evenly into the ramekins
½ tsp lemon juice with the caramel.
Allow the ramekins to cool to room temperature before

*Or you can use the fudge transferring them to the fridge overnight so that the
mixture sets.
caramel recipe from page
91 for the caramel layer.
When serving, run a knife along the edges of the ramekin
Just melt a bit of it in the and place a plate over the top before flipping it upside
microwave first, then pour it down, as the caramel will go everywhere.
into the ramekins.

VEGAN JAM BISCUITS
Serves: 4 | Baking Time: 15 Minutes
Who remembers these growing up? Get the kids involved and have some fun in preparing
these sticky, sweet, fruit-filled treats. Decorate them however you like, and if you have a
cookie cutter then you'll just make your life a lot easier than I did.
180g plain flour Cream together the butter and sugar, adding in the vanilla
extract as you mix.
125g vegan butter
60g caster sugar Once the above is combined and smooth, fold in the flour
1 tsp vanilla extract until you have a crumbly mixture.
Your favourite jam Next, use your hands and knead the dough together into
a ball. Place the bowl with the dough in the fridge for an
hour so that it stiffens up to manipulate later.
When the dough is firmer, preheat the oven to 180 ºC and

lightly flour a clean surface. Roll the dough out with a
rolling pin until it's about half a centimetre thick.
Using biscuit cutters, cut out even shapes in equal

quantities, then with a smaller cutter or carefully with a
sharp knife, cut out a shape in the middle of half of the
biscuit shapes, leave the other half untouched.
Lay the biscuits out on a baking tray with a greaseproof

paper and bake for 10 - 12 minutes, until they go golden.
When the biscuits have finished baking, allow them to

cool off and finally spread a teaspoon of jam on each of
the whole biscuits and sandwich them with the shape-cut
biscuits.

The
Cakes

BOLLOS DE HORNAZO
Serves: 5 | baking Time: 30 Minutes
An Easter staple, the Bollo de Hornazo is a must have during the Easter holidays; a traditional
tea time favourite. Usually recipe requires many eggs, but I've found a replacement to provide
a vegan alternative that doesn't disappoint.
700g self-raising flour Preheat the oven to 200 ºC

225g olive oil
Mash the bananas in a bowl and beat these together with
225g sugar the sugar until smooth and creamy.
2 bananas
Next, add in the olive oil and slowly add the self-raising
2 tbsp aniseed seeds flour, sieving as you do this. Combine all the ingredients
Nut milk (for brushing) and finally add the aniseed seeds and fold.
Once the dough has formed, sprinkle some flour on your

countertop and scoop out the dough onto it. Knead the
dough until you can cleanly cut it in half with a knife.
Line a baking tray with greaseproof paper and shape your

dough into two large loaves or separate smaller loaves. (I
think smaller loaves works better for this recipe.) Cut some
grooves into the top and brush with some nut milk.
Transfer to the oven and leave to bake for 30 minutes until

golden and baked throughout.

VEGAN BANANA BREAD
Serves:6 | Baking Time: 1 Hour
Banana bread is great for afternoon tea. This recipe is a nice alternative as we use one of the
egg replacements from our grid on page 9 to substitute the egg without affecting the taste.
In fact you can play with this by trying applesauce or any other and see what you end up with.
2 tbsp flaxseed Let's start by making the egg substitute. Mix together the
flaxseed and the almond milk. Stir together and let it rest
130ml almond milk
for 2 - 3 minutes - it will start to thicken.
2 - 3 very ripe bananas
75g coconut oil In a separate large bow, mash the banana into a paste.
Once you've mixed in the other ingredients, add the flax
150g demerara sugar mixture too and combine everything into a smooth cake
1 tsp vanilla extract mix.
200g self-raising flour Line a loaf tin with greaseproof paper and pour the mixture
1 tsp baking soda in, and finish off by sprinkling a little bit of brown sugar
on top. Transfer your tin to the oven and bake for 1 hour.
Pinch of salt
Check to see whether your cake has cooked through by
inserting a knife into the middle and checking whether it
comes out clean.

VEGAN CARROT CAKE
WITH "CREAM CHEESE"
Serves: 5 | baking Time: 1 Hour, 10 Minutes
Carrot cake has to be one of, if not definitely, my favourite cake. Making a vegan version was
a slight challenge as I tried to get the textures and flavours just right. Sweet and fragrant,
heartwarming and filling, just what you'd expect from from this tasty treat.
250g plain flour Preheat the oven to 180 ºC .

2 tsp baking powder
Start off by preparing your egg replacement. Stir the
1 tsp ground cinnamon flaxseed into about 5 tablespoons of tepid water and leave
275g brown sugar to one side whilst you prepare the rest so that it thickens.
50g desiccated coconut In a large bowl, combine the cinnamon, flour and baking
225ml sunflower oil powder together, making sure to sift the ingredients as you
do. Add the sugar and coconut and combine everything.
2 tbsp agave syrup
3 tbsp almond milk Next add in the oil, agave syrup and almond milk and using
a wooden spoon mix everything together so that you have
300g carrots
an even mixture.
2 tbsp ground flaxseed
Grate the carrots, crush the walnuts and add them to
30g walnuts
the cake mixture along with the now thickened flaxseed
mixture and make sure to fold these in evenly.
Frosting
Spoon the cake mixture into a spring bottom cake tin (coat
3 tbsp agave syrup the sides of the tin with oil and flour first), and bake in the
200g vegan cream cheese oven for 1 hour 10 minutes or until a knife comes out clean.
Once baked let it cool off completely before you add the
Vanilla extract or frosting. (Trust me, otherwise you will end up with a mess.)
vanilla bean paste
20g walnuts For the frosting, whisk all the ingredients together (except
for the walnuts). Once thick, and the cake is cool, spread it
on top of your cake and decorate with the walnuts.

NO BAKE
VEGAN LEMON TART
Serves: 6 | Preparation Time: 3 Hours
Add some tang to your day with this guilt-free twist on the classic lemon tart. This dish is
especially wonderful to enjoy on hot summer afternoons as a refreshing citrus bite.
Base Crust Start off with the crust. If you have raw almonds then toast
them on a hot pan until golden. Place all the dry ingredients
125g toasted almonds
in a food processor and crumble until smooth. Once the
320g vegan digestive biscuits nuts are broken down into smaller, smoother pieces, pour
½ tsp cinnamon in the syrup and oil and continue blending until combined.
100ml coconut oil Transfer the crust mixture into a tart tin and spread evenly.
4 tbsp maple syrup Leave this in the fridge to harden whilst you make the
lemon curd.
Vegan Lemon Curd Next, prepare the lemon curd. Mix all the ingredients
together until you have a very smooth mixture; use a
175ml lemon juice
whisk for this to achieve the best result. To smoothen out
200ml coconut cream the mixture, whisk in a bowl over a bain-marie to slowly
heat the mixture. Once it starts to thicken and turn syrupy,
60g caster sugar
remove from the heat.
1 tbsp cornstarch
110g maple syrup When the base has hardened and the curd is thick, pour
the curd onto the tart base and place it back in the fridge
for 2 - 3 hours until set.
Meringue
Top the pie with some coconut meringue, which you can
200g thick coconut cream make by getting a tin or two of coconut cream and leaving
(two tins) them in the fridge for a few hours before starting. When
1 tsp vanilla extract you open the tins you will find thick white cream on the
top layers. Carefully scoop this out leaving the runny
2 tsp icing sugar
liquid behind. Whisk this together with vanilla and sugar
Lemon rind and a grating of lemon, then spread this over the curd.
Decorate the top of the tart using your best artistic skills,
then leave in the fridge until ready to serve.

MELT-IN-YOUR-MOUTH
CHOCOLATE CAKE
Serves: 6 | Baking Time: 40 minutes
Whether you just want to impress your friends at tea time or prepare something decadent for
a birthday, there's always a reason to spoil someone with a chocolate cake.
2 mashed ripe bananas Preheat your oven to 180 ºC .

3 tsp ground flaxseed
Mash your bananas and mix them together with the vanilla
1 tsp vanilla extract extract, peanut butter and flaxseed.
2 tbsp peanut butter
Give it a stir and next add the maple syrup, sugar and
180ml maple syrup baking powder and combine, whisking it all together as
100g caster sugar you add in the milk and cocoa powder and finally self
raising flour.
1 ½ tsp baking powder
60ml plant based milk Pour the cake mixture into one large, or two medium, cake
tins. Bake in the oven for 40 minutes until a knife comes
125g cocoa powder
out clean.
320g self raising flour
Once ready, remove the cake from the oven and leave
to cool. It's time to prepare the ganache whilst the cake
Chocolate Ganache cools.
120g unsweetened
coconut milk Using the bain-marie method of placing a bowl over a pot
of boiling water, heat up the milk. Once hot, add in the
230g dairy-free dark chocolate, stirring occasionally to melt it completely.
chocolate
115g vegan butter Once the chocolate has completely melted, remove the
bowl from the heat and add the butter, stirring it it into the
200g powdered sugar
milk until it melts. Finally, sift in the powdered sugar and
whisk it into the mixture until it thickens but remains light
and fluffy.
Allow the ganache to cool down in the fridge whilst your

cake cools completely. Then layer your cake with the
ganache in between (if you used two cake tins) and on top.
(Make sure the cake is completely cooled throughout or it

will melt.)
MAMA'S VEGAN
BANOFFEE PIE
Serves: 6 | preparation Time: 30 Minutes
Banoffee Pie is one of those classics that reminds me of of family meals out. Sweet toffee and
layers of banana over a biscuit base and topped with cream. This recipe is not only dairy-free,
but I've managed to get the same taste and consistency using dates, which I never would
have thought of before coming up with this recipe.
Base It's important to start this recipe the night before by

placing the cans of coconut cream in the fridge so that
100g toasted raw almonds
they stiffen up properly.
150g vegan digestive biscuits
½ tsp cinnamon Start with the base by placing all the dry ingredients in a
food processor and crumbling until smooth. Once the nuts
80ml coconut oil are broken down into smaller, smoother pieces, pour in
2 tbsp maple syrup the syrup and oil and continue blending until everything is
thoroughly mixed together.
Caramel layer Transfer the ingredients to a tart tin lined with greaseproof
350g pitted dates paper and spread evenly. Leave this in the fridge to harden.
3 Tbsp melted vegan butter Prepare the caramel toffee layer by blending the pitted
1 tsp lemon juice dates together with the other ingredients until smooth.
Pour this on top of the biscuit base and spread evenly.
1 tsp vanilla bean
3 tbsp maple syrup Slice up 2 bananas into small rounds and place a layer on
top of the caramel. Remove the cans of coconut cream
2 Bananas
from the fridge and scoop out the thick white coconut
topping, discarding any liquid.
Topping
Beat the thick coconut cream until smooth and silky and
2 X 400g coconut cream cans spread over the banana and caramel layer. Finally, shave
2 large bananas some dark chocolate over everything and serve.
Dark chocolate

A LOTT
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’S R E CIP E W
WW M
W.M . CO
AMALOTTIES

LO
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∙GI
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’S R E CIP E W
MAMA LOTTIES
VEGAN COOKBOOK
It’s time for a new adventure! With the world changing

and adapting to new ethical movements to better
the environment we live in, we thought it was time to
challenge ourselves to create a vegan cookbook with
some of our favourite recipes made fresh, and easy,
using plant-based vegan ingredients.
By using tasty vegan alternatives, this book recreates

the everyday dishes you love. Create new meals and
memories using natural, healthy ingredients - without
compromising on taste.
Make sure to visit our website for many more

great recipes at www.mamalotties.com
and join us on social media. Simply search
for Mama Lotties on Facebook, Instagram,
Twitter or YouTube to watch all our videos
and TV episodes.

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MAMA LOTTIES

Recipes and photography copyright © Justin Bautista 2021

THE MAIN MEALS

THE SWEET TREATS

Mama Lotties - Vegan Recipes | 7

Eating fresh and well does not have to be

Aside from fresh new recipes, my aim was to

HAPPY COOKING! SHARE YOUR

MAMA LOTTIES - Vegan Cookbook | 9

The Starters Mama's Summer Black The Sweet Treats

Roast Chickpea Bites Mama's Minestra Summer Berry Smoothie

Torta de Patata Stuffed and Roasted

10 | MAMA LOTTIES - Vegan Cookbook

MAMA LOTTIES - Vegan Cookbook | 11

MAMA LOTTIES - Vegan Cookbook | 13

INGREDIENTS TIME TO FEED THE SOUL

Toast your coconut shreds in a pan over a high heat until

Now assemble the floats. Grab the lettuce leaves and

MAMA LOTTIES - Vegan Cookbook | 15

INGREDIENTS TIME TO FEED THE SOUL

Turn the chickpeas out of the bowl onto a large baking

MAMA LOTTIES - Vegan Cookbook | 17

INGREDIENTS TIME TO FEED THE SOUL

MAMA LOTTIES - Vegan Cookbook | 19

INGREDIENTS TIME TO FEED THE SOUL

When ready serve with some dip.

MAMA LOTTIES - Vegan Cookbook | 21

INGREDIENTS TIME TO FEED THE SOUL

MAMA LOTTIES - Vegan Cookbook | 23

INGREDIENTS TIME TO FEED THE SOUL

Recipe by Jyza Sheriff

MAMA LOTTIES - Vegan Cookbook | 25

INGREDIENTS TIME TO FEED THE SOUL

Using a hand blender, blitz the ingredients together until

MAMA LOTTIES - Vegan Cookbook | 27

INGREDIENTS TIME TO FEED THE SOUL

If you want a truly traditional experience then serve this with

MAMA LOTTIES - Vegan Cookbook | 29

INGREDIENTS TIME TO FEED THE SOUL

MAMA LOTTIES - Vegan Cookbook | 31

INGREDIENTS TIME TO FEED THE SOUL

Place the prepared pierogis in a bowl with boiling water

MAMA LOTTIES - Vegan Cookbook | 33

INGREDIENTS TIME TO FEED THE SOUL

½ tsp sweet paprika

MAMA LOTTIES - Vegan Cookbook | 35

INGREDIENTS TIME TO FEED THE SOUL

Next, lay out the puff pastry, Cover a medium-sized oven

Once ready, remove from the oven and allow it to cool

MAMA LOTTIES - Vegan Cookbook | 37

INGREDIENTS TIME TO FEED THE SOUL

MAMA LOTTIES - Vegan Cookbook | 39

MAMA LOTTIES - Vegan Cookbook | 41

INGREDIENTS TIME TO FEED THE SOUL

Line a small pie dish or individual ramekins with puff pastry

MAMA LOTTIES - Vegan Cookbook | 43

INGREDIENTS TIME TO FEED THE SOUL

400g jar of lentils Preheat the oven to 180 ºC

Now grab a medium-sized oven dish and lay out the

Transfer the dish to the oven and grill under a medium