Lee Watson

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.

Lee Watson · Peace & Parsnips

These little fritters are bursting at the seams with flavours, and the herbaceous horseradish yoghurt tops things off very nicely. A punchy zesty sauce is perfect with any fried food, lighting the palate up. The sweet earthiness of the beetroot and the fragrance of cumin were, very simply, made for each other. I like to use any green peas or beans for this, but the edamame probably have the edge due to their nice crunchy texture, which adds an almost nutty bite to the fritters. Use any flour you like but I prefer to keep them gluten free. Gram (chickpea) flour would work well.

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.

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.

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.

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.

Lee Watson · Peace and Parsnips

A tasty oven baked butternut squash gnocchi recipe, with contrasting sun-dried tomato, fennel and spinach pistou.

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.

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.

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.

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.

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.