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In 2016, the number of vegans in Britain had risen by 360 per cent in just 10 years, according to a study conducted by Ipsos MORI. The NHS also estimates that around 2 per cent of the UK population is vegetarian, which is more than 1.2 million people. Without even taking into account food allergies or intolerances, it's safe to say that cooking for friends isn't as easy as it once was.

But just in time for National Vegetarian Week (May 15-21), a new globally-inspired recipe book has emerged. Vegan: The Cookbook contains more than 500 'I can't believe it's not...' recipes that will wow your next dinner party guests.

Matzo Ball Soup

Israel

Preparation time: 25 minutes

Cooking time: 45 minutes

Ingredients (serves 4)

For the matzo balls

1 lb 2 oz (500 g) silken tofu

4 tablespoons olive oil

9 oz (250 g) matzo meal

2 tablespoons nutritional yeast

1 teaspoon baking powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon celery seeds

salt and freshly ground black pepper

For the soup

2 tablespoons olive oil

1 onion, chopped

2 carrots, sliced

2 celery stalks, chopped

2 tablespoons chopped dill

6¼ cups (1.5 litres/ 50 fl oz) vegetable stock (broth)

salt and freshly ground black pepper

2 tablespoons fresh lemon juice

2 tablespoons chopped parsley, to garnish

Method

To make the matzo ball dough using a food processor or high-speed blender, blend the tofu and olive oil. Transfer the mixture to a large bowl and stir in the matzo meal, nutritional yeast, baking powder, onion powder, garlic powder, and celery seeds. Season to taste with salt and freshly ground black pepper and stir well. Put the dough into an airtight container and refrigerate overnight.

Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, and celery and sauté for 5-6 minutes, until the onion is soft. Add the dill and stock, bring to a boil, then immediately reduce the heat to low and maintain a simmer.

Using your hands or a soup spoon, shape the dough into 2-inch (5 cm) balls. Carefully drop the dumplings into the soup, trying not to break them. Cover the pot and cook the soup at a low simmer for 40 minutes. Remove the pot from the head, season the soup to taste with salt and freshly ground black pepper, and stir in the lemon juice. Garnish with the parsley and serve immediately.

Caribbean Jerk Chilli

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients (serves 4)

• 2 tablespoons olive oil

• 3 cloves garlic, finely chopped

• 2 celery stalks, diced

• 1 onion, diced

• 1 red bell pepper, diced

• 2 teaspoons Jamaican jerk seasoning or chili sauce

• 1 cup (240 ml/8 fl oz) coconut milk

• 3 tablespoons tomato pur.e (passata)

• 1 cup (240 g) canned red or kidney beans, drained

• 2 tablespoons fresh lime juice

• 1 mango, diced

• ½ cup (30 g) chopped cilantro (coriander)

• cooked basmati rice, to serve

Method

Heat the olive oil in large saucepan over medium heat. Add the garlic, celery, onion, and bell pepper and saut. for 5–6 minutes, until the onion is translucent.

Add the jerk seasoning or chilli sauce and cook for 2–3 minutes. Stir in the coconut milk, tomato pur.e, beans, and fresh lime juice and season to taste with salt and freshly ground black pepper, if needed. Cover the saucepan with a lid, reduce the heat to low, andsimmer for 20 minutes, stirring occasionally.

Stir in half of the mango and half of the cilantro, then cover the saucepan and simmer for another 10 minutes. Serve the chilli over rice, garnished with the remaining mango and cilantro.

Blood Orange Crème Brûlée

Preparation time: 15 minutes

Cooking time: 40 minutes, plus 1 hour chilling

Ingredients (serves 4)

1 vanilla bean, seeds scraped

1 cup (240 ml/8 fl oz) soy cream

¼ cup (60 ml) almond milk

2 tablespoons egg replacer, mixed with 4 tablespoons warm water

¼ cup (50 g) plus 2 tablespoons superfine (caster) sugar, divided

4 tablespoons fresh orange juice

1 tablespoon finely grated orange zest

Method

Preheat the oven to 300°F/150°C/Gas Mark 2.

Combine the vanilla, soy cream, and almond milk in a saucepan and stir well. Bring the mixture to a boil over medium heat, then immediately reduce the heat to low and simmer for 6 minutes, whisking occasionally, until the mixture thickens.

Combine the egg replacer with the ¼ cup super ne sugar in a large bowl, then gradually pour in the thickened cream, whisking constantly. Mix in the orange juice and zest.

Pour the mixture into 4 ramekins and place them in a large baking pan. Pour boiling water into the baking pan so that it reaches halfway up the sides of the ramekins. Transfer to the oven and bake for 35 minutes. Remove the ramekins from the oven and the water bath and refrigerate for 1 hour before serving

Just before serving, sprinkle ½ tablespoon sugar on top of each ramekin and, using a kitchen blowtorch, caramelize the sugar until golden brown.

Vegan: The Cookbook is now available to buy (Phaidon, £29.95)