We’ve used plant-based ingredients here for vegan baking. It’s so delicious and moist, you really wouldn’t know the difference! The gentle radiant heat of the AGA is perfect for vegan baking where traditional convection and fan ovens can produce a dry, crumbly texture.
Whether you’re following a plant-based diet, are baking for someone with an egg or dairy allergy, the hens have gone off the lay or you’ve simply run out of eggs, this chocolate traybake is a deliciously moist chocolate recipe that’s handy to have at the ready.
A burger bun filled with colourful vegetables and served with spiced sweet potato wedges cheers up a dull day. It is substantial enough for lunch or supper and it's super healthy too! Cook the vegetables on an AGA Griddle for extra flavour. Suitable for vegetarians and vegans.
Perfect for a meat free menu, this filling dish is a delicious main meal or part of a selection of dishes. Mostly made from storecupbaord ingredients, this dish freezes well and easily made in advance to reheat. Recipe courtesy of AGA Demonstrator Naomi Hansell.
A wonderfully nourishing bowl of flavour. This recipe is suitable for vegans and is gluten-free and dairy-free.
A super vegetarian curry – rich, filling and wonderful to serve at a dinner party.
Quick, easy and delicious, this recipe for Mushroom Risotto is a go-to when you need a stress-free meal that will impress.
These pancakes are simple to make and can be used for either sweet or savoury fillings. This recipe makes the most of winter roast root vegetables, with steamed kale and a maple syrup and mustard dressing to finish. Candy beetroot and rainbow carrots make a colourful change.
The number of home grown Jerusalem artichokes can be overwhelming at their winter harvest time. This recipe combines these delicious vegetables, layered with roasted red peppers, garlic butter and cream as a luxurious accompaniment. Serve with venison, duck or pheasant.
Rustle up a dish of colourful winter root vegetables, which can be roasted beforehand. Reheat these vegetables at the same time you stir-steam a vibrant green bed of kale. This recipe is ideal either as a side dish or on its own as a healthy lunch, perfect for vegetarian and vegan tastes.