Recipes from this book
Beetroot and Cumin Fritters with Horseradish and Dill Yoghurt
Lee Watson · Peace and Parsnips
These Beetroot and Cumin Fritters with Horseradish and Dill Yoghurt from are perfect served as a starter or with a selection of mezze.
Braised Cauliflower and Puy Lentil Tabouleh
Lee Watson · Peace and Parsnips
This vegan braised cauliflower and puy lentil tabouleh from Lee Watson's cookbook, Peace and Parsnips, is a satisfying and substantial salad. Perfect for a lazy weekend lunch.
Cauliflower Cashew Cheese with Purple Sprouting Broccoli
Lee Watson · Peace and Parsnips
This dairy-free vegan cauliflower cheese with purple sprouting broccoli made with a creamy cashew sauce is a comforting winter dish.
Layered Filo Pie with Roast Cauliflower Mash and Carrot Purée
Lee Watson · Peace and Parsnips
This inviting vegan pie recipe would make a perfect Sunday lunch, layered with veggies and served with cauliflower mash and carrot puree.
Mango Barbecue Sauce
Lee Watson · Peace and Parsnips
This vegan mango barbecue sauce recipe from Peace and Parsnips is simple to throw together and is bursting with flavours that pack a punch. It's great for a summer barbecue, but it's so versatile you'll be using it all year long.
Oven-baked Squash Gnocchi with Sun-dried Tomato, Fennel & Spinach Pistou
Lee Watson · Peace and Parsnips
A tasty oven baked butternut squash gnocchi recipe, with contrasting sun-dried tomato, fennel and spinach pistou.
Plantain Breakfast Burrito with Pico de Gallo
Lee Watson · Peace and Parsnips
A tasty vegan breakfast recipe for plantain burritos with a fresh pico de gallo sauce. This is a simple-to-make dish that is great to serve as a vegan option when hosting a breakfast or brunch with friends.
Portobello Pecan Burger with Roasted Pumpkin Wedges
Lee Watson · Peace and Parsnips
This Portobello Pecan Burger recipe from his vegan cookbook, Peace and Parsnips is a filling treat complete with chunky pumpkin wedges.
Roast Aubergine and Tomato Nut Roast with Macadamia Mustard Sauce
Lee Watson · Peace and Parsnips
A sensational recipe for an aubergine and tomato nut roast with a deliciously creamy macadamia and mustard sauce. Vegetarians looking for a main dish to serve on Christmas Day, look no further.
Young Leeks, Watercress & Asparagus with Tofu Gribiche
Lee Watson · Peace and Parsnips
This springtime dish from Lee the Vegan is best enjoyed at the height of asparagus season. It's a delicious, fresh side for any summer supper.
Zen Noodle Broth
Lee Watson · Peace and Parsnips
Harmonise your zen with this delicious noodle broth from Peace and Parsnips. This vegan recipe is packed with nutritious shiitake mushrooms, seaweed and kale.