Deliciously plant based
Ingredients:
Words by:
Rachel Green
Featured in:
February 2026
Ingredients
Cauliflower soup with caramelised cauliflower and chilli oil
• 1 large cauliflower (1.5kg), cut into small florets
• 2 tbsp Borderfields Gold Infusions Fragrant Garlic Rapeseed Oil
• Sea salt flakes and freshly ground black pepper
• 50g butter
• 4 fresh thyme sprigs
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 1 litre vegetable or chicken stock
• 150ml single cream
• ½ a small bunch of parsley, leaves only, finely chopped, to serve
• Borderfields Gold Infusions Smoked Chipotle Rapeseed Oil, to serve
Preheat the oven to 220˚C/200˚C fan
Raspberry & coconut oat bars
Serves 10-12
• 60ml Borderfields Cold Pressed Rapeseed Oil
• 1 banana
• 100g raspberries
• 40g desiccated coconut
• 50g ground almonds
• 200g oats
• 40g light soft brown sugar
• 1 tsp cinnamon
• 60ml honey
• 50g sunflower seeds
Vegan Singapore noodles with fried tofu and chilli
• 200g vermicelli rice noodles
• 1 tbsp medium curry powder
• ½ tsp turmeric powder
• 1 tsp caster sugar
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp Sriracha sauce, plus extra to serve
• 3 tbsp Borderfields Rapeseed Oil
• 1 onion, peeled and sliced
• 1 garlic clove, crushed
• 1 red pepper, sliced
• 125g shiitake mushrooms, sliced
• A handful fresh coriander, chopped, plus extra to serve
• 300g beansprouts
• 250g tofu, cubed
• 1 red chilli, sliced, to serve
• A handful of peanuts, toasted and chopped, to serve
• 1 lime, cut into wedges, to serve
Words by:
Rachel Green
Featured in:
February 2026
If you’re looking for fresh ideas for family suppers, these vegetarian and vegan recipes from Rachel Green are perfect for you and your loved ones to enjoy.
CAULIFLOWER SOUP WITH CARAMELISED CAULIFLOWER AND CHILLI OIL
Toss a handful of the cauliflower florets in a roasting tin with 1 tbsp of oil, season with a little salt and pepper and roast in the preheated oven for 10-15 minutes, or until golden and tender. Leave to one side.
Heat the remaining oil and butter in a saucepan with the remaining cauliflower along with the thyme, onion and celery and fry over a medium heat for 6 minutes or until softened but not browned.
Add the stock to the pan, bring to the boil and simmer for 10 minutes or until the vegetables are cooked.
Remove from the heat and, using a hand blender, blitz the soup until smooth. Stir through the cream and season to taste. If the soup is too thick, add a little extra stock.
Ladle the soup into warm bowls, top with the caramelised cauliflower florets, chopped parsley, drizzle over a little Borderfields Gold Infusions Smoked Chipotle Rapeseed Oil and serve immediately.
RASPBERRY & COCONUT OAT BARS
Preheat the oven to 180°C.
Mash the banana in a mixing bowl. Add the oats, cinnamon, ground almonds and sunflower seeds to the bowl.
Add the sugar, Borderfields Oil and honey to a small saucepan, and heat over a low temperature until the sugar has dissolved. Pour into the mixing bowl and mix to combine the ingredients. Add the raspberries to the mixture carefully and combine.
Line a square 20cm baking tray with parchment paper. Tip the oat mixture into the tray and flatten down using a spoon, ensuring the mixture reaches the corners and is evenly distributed.
Bake in the oven for 15-20 minutes or until golden round the edges. Remove from the oven and allow to cool for 5-10 minutes, before cutting into 10-12 slices.
VEGAN SINGAPORE NOODLES WITH FRIED TOFU AND CHILLI
Put the noodles into a large pan, cover with boiling water and leave to soak for 10 minutes.
In a small mixing bowl, mix together the curry powder, turmeric, sugar, sesame oil, soy sauce, Sriracha sauce and 1 tbsp cold water to make a sauce.
Heat a wok until very hot before adding the Borderfields Rapeseed Oil. Add the onion, garlic, red pepper and mushrooms. Stir fry for 3-4 minutes until softened and starting to brown. Drain the noodles and add them to the wok along with the sauce, coriander, beansprouts and tofu. Stir fry for a further 3-4 minutes, tossing everything through the sauce. Adjust the seasoning with a little more soy sauce or sugar if necessary. Scatter over the sliced chilli, toasted peanuts and chopped coriander, drizzle with some Sriracha sauce and serve with the lime wedges.
www.borderfields.co.uk
www.rachel-green.co.uk
www.michaelpowell.com
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