Recipes: Stem & Glory’s perfect plant-based picnic
Planning a Bank Holiday picnic? Cambridge’s Louise Palmer-Masterton, founder of plant-based dining brand Stem & Glory, packs up the perfect vegan hamper
Vegan ‘Egg’ Mayo Sandwiches
Makes 2-4 rounds of sandwiches depending on the bread size
250g smoked tofu
2 tbsp vegan mayo
1 tbsp engevita flakes (or more to taste)
1 tsp turmeric
1/2 tsp salt
2 tbsp vegan salad cream (plus enough to achieve the right consistency)
Crumble the tofu with your hands into small pieces. Doesn’t matter if some pieces are larger than others.
Mix all the other ingredients in a large bowl. Add approximately 2 tbsp vegan salad cream.
Add the crumbled tofu and mix well with a wooden spoon.
Add more salad cream until you get the right consistency (tofu should be well coated but not too runny). If you don’t have vegan salad cream just use more mayo and add a dash of agave syrup and a dash of lemon juice.
Serve a generous layer into a sandwich made from bread of your choice. As the filling is slightly soft, a softer bread works well with this one.
Czech Potato Salad
When we opened our first restaurant we had a Czech chef called Kat. She cooked many Czech dishes, this one being my favourite. Much more interesting than a potato salad!
200g diced potato
300g small diced mixed root veg - such as carrots, kohlrabi, celeriac, parsnip
100g peas (if using frozen, defrost in boiling water)
2 tbsp chopped gherkins
1 tbsp finely chopped parsley
1 small red onion very finely chopped
1/2 cup (60ml) vegan mayo
Cook the potatoes and roots in boiling salted water for 5-6 mins. Drain and allow to cool.
Mix the gherkins, parsley, red onion and vegan mayo together in a large bowl.
Add the cooled vegetables and mix well. Add more mayo according to your personal preference - the veg should be well coated but not too runny
Red Pepper Dip
This is sweet and smoky and perfect as a dip, or served on the side with just about anything.
1 red pepper cut into strips
1 red onion sliced
1 large whole clove garlic
½ tsp smoked paprika (optional)
1 tsp balsamic vinegar
1 tbsp olive oil
½ tsp salt and pepper
Mix all the ingredients together so everything is lightly coated with olive oil. Add more oil if needed.
Place into a shallow baking tin and roast at 180C for 25 minutes.
Allow to cool slightly, then blend until smooth. Taste for seasoning and add more salt and pepper to your taste. The dip should be sweet, smoky and very tasty!
About the Author
Louise Palmer-Masterton is founder of the award-winning Stem & Glory - hip and trendy but accessible plant-based restaurants, serving delicious gourmet vegan food from locally sourced ingredients. Stem & Glory also offers click-and-collect and local delivery in London and Cambridge. In addition, Stem & Glory offers a range of ready meals, finish-at-home pizzas, and recipe kits available for delivery across the UK.
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