Vibrant vegetarian food from celebrated chef and successful author Joe Woodhouse, perfect for easy weeknight cooking

Full of deliciously simple, vegetable filled recipes, Weeknight Vegetarian is made for the everyday home cook. Joe Woodhouse uses minimal ingredients with maximum flavour, celebrating seasonal eating and making vegetables exciting.

The book features 90 recipes, including:

• Lentil and Crunchy Veg Salad with Tahini Dressing
• Oyster Mushroom Cheesesteak with Oven Chips
• Fridge Drawer Fritters
• Whipped Tofu with Charred Broccoli & Red Onion
• Spelt Stew au Pistou
• Georgian Spiced Spinach & Chickpeas
• Red Lentil Moussaka

Wherever possible, recipes highlight make ahead options, easy substitutions and modifications to suit different tastes and dietary needs. With practical tips for prepping dishes and hacks for minimizing stress in the kitchen, Weeknight Vegetarian is a useful addition to any home cook’s shelf.

Chapters

• Assembly Job
• Mix and Make
• One Pot on the Hob
• In and Out of the Oven
• Worth the Washing Up

Weeknight Vegetarian: Easy Vegetable Recipes for Lunch & Dinner by Joe Woodhouse is available at Amazon.com, Amazon.co.uk and Indigo.ca.   

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Garlic-chilli potato dumplings

These make a pretty quick and comforting dinner. My kids really like them, and they’re super versatile. It doesn’t really matter what shape they end up in, fat, thin, short or long. They taste just as good and make a fun plate.

This one pot recipe is designed for using up ready cooked potatoes. However, if you don’t have any in the fridge, you can boil the same quantity, peeled and quartered, for 12 to 15 minutes, until tender, then chill them under a cold tap.

If I’m in a rush, I like to roll out the dough with a rolling pin, then make criss cross cuts to form little diamonds. Otherwise, use good quality pre-made noodles such as udon.

The sauce can be as spicy or mild as you please, and a plateful of steamed green vegetables goes very well alongside.

SERVES 4

For the sauce/dressing

• 30g (1oz) dried shiitake mushrooms
• 200ml (7fl oz) boiling water
• 25g (1oz) coriander, leaves picked, stalks finely chopped, kept separate
• 2 tablespoons tamari sauce
• 5 garlic cloves, finely chopped
• 1 heaped teaspoon chilli flakes
• 100ml (3½oz) sunflower oil
• 25g (1oz) roasted peanuts, chopped
• 3 spring onions, finely sliced

For the dumplings

• 900g (2lb) cooked potatoes, peeled and quartered
• 360g (12¾oz) cornflour, plus more to dust
• salt

Method

1. Make the sauce base. Put the shiitake mushrooms in a small heatproof bowl and pour in the measured boiling water from the kettle. Leave to rehydrate while you make and cook the dumplings.
2. Make the dumpling dough. Push the cooked potatoes through a ricer, or use a masher to crush them. Add the cornflour and a pinch of salt, then form into a smooth dough. Pinch off the dough in sections and roll each piece out on a lightly floured surface to form ropes.
3. Shape the dumplings. Cut along the ropes to form 1 cm (½ inch) dumplings. I like a 5 cm (2 inch) long, fat dumpling. Place on a lightly floured tray and repeat until all the dough has been shaped.
4. Cook the dumplings. Bring a large saucepan of well salted water to a simmer. Add the dumplings and wait for them to float to the surface, then cook for 1 to 2 minutes. Drain well and transfer to a heatproof mixing bowl.
5. Prepare the sauce. Drain and slice the rehydrated shiitake, then add them to the mixing bowl along with the coriander stalks and tamari. Finally, add the garlic and chilli flakes in a small pile.
6. Finish and serve. Heat the oil in a small pan. Pour the hot oil over the garlic and chilli, allowing both to sizzle and cook. Toss everything together, then serve topped with the peanuts, spring onions and coriander leaves.

Recipe published with permission from Kyle Books.