Miele has a selection of delicious vegan recipes that can be enjoyed all year round, from its Vegan Rocky Road recipe for a homemade sweet treat, its Vegan Spiced Dahl recipe { full of flavour, colour and texture and its Fully Loaded Falafel Burger recipe ideal for entertaining.

Vegan Rocky Road
Ingredients – Serves 4
50g Coconut Oil
250g Vegan dark chocolate
100g Golden Syrup
50g Rich Tea biscuits, broken into pieces
100g Vegan marshmallows, chopped into pieces
50g Glace cherries
50g Dried apricots, chopped
50g Pistachios
25g Coconut chips

1. Place the coconut oil, dark chocolate and golden syrup into a solid steam container and cover. Place in a steam oven and heat at 100°C for 5 minutes or until melted. Mix well. If you don’t have a steam oven, heat the chocolate in a bowl over a saucepan of hot water.

2. Place all of the remaining ingredients into a large bowl and mix.

3. Pour over the chocolate and stir well to coat.

4. Transfer to a greased and lined 20cm square tin and press down well.

5. Place in the fridge for 4 hours or overnight.

6. Sprinkle with icing sugar and cut into squares before serving.

Vegan Spiced Dahl
Ingredients – Serves 4-6
For the dahl
250g Chana dal, rinsed under cold water until clear
3 tbsp vegetable oil
1 tbsp cumin seeds
1 small onion, chopped
1 red chilli, deseeded and finely chopped
1 tbsp ginger, grated
1 tbsp garlic, crushed
1 tsp ground turmeric
1 tsp ground coriander
1 tsp garam masala
Fresh coriander

For the onion bhaji
2 white onions, sliced
100g chickpea flour
5 tbsp water
2 tbsp coriander, chopped
1 tsp salt
1 tsp cumin
½ tsp baking powder
½ tsp turmeric
½ lemon, juice only
Vegetable oil
1 purple cauliflower, divided into florets
Coconut yoghurt, to serve
Micro coriander, to garnish

1. To make the dahl, place the lentils (Chana dal) in a Solid Steam Container with enough water to cover and steam in a steam oven for 25 minutes at 100°C.

2. In the meantime, heat the oil in a frying pan over a medium heat with the cumin seeds. When the seeds start to pop, add the onion and red chilli and cook until soft and translucent (this should take around 10 minutes). Add the remaining spices and cook for another 2 minutes then add the cooked lentils to the pan and combine. Season to taste and add a little water to loosen if required.

3. For the bhaji, place the white onions on some kitchen paper to absorb as much moisture as possible. Mix the remaining ingredients together to achieve a smooth paste. Add the sliced onions and mix well.

4. Preheat a large frying pan with some vegetable oil on a medium heat and add a tablespoonful at a time of the mixture and cook the bhaji for about a minute per side. Once cooked, place on some kitchen paper and keep warm until needed.

5. For the cauliflower, mix the florets with some vegetable oil, salt and pepper and place on a baking tray. Transfer to an oven and roast on the fan setting at 180°C for 30 minutes.

6. To serve, spoon the dahl onto the plate and garnish with the bhaji, roasted cauliflower, yoghurt and coriander.

Vegan Falafel Burgers
For the burger buns
500g strong white flour, extra for dusting
15g salt
30g caster sugar
30g fresh yeast
100g soya butter, melted
275-300ml warm water

For the falafel burgers
400g cooked chickpeas (2 tins, drained)
1½ tbsp vegetable oil
1 large red onion, finely chopped
3 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp ras el hanout
½ tsp smoked paprika
2 tsp rose harissa
1 tsp salt
1 heaped tbsp of chopped parsley
1 heaped tbsp chopped coriander
5 tbsp gram flour, extra for dusting
Handful of polenta, for dusting

For the avocado mayonnaise
2 ripe avocados
60ml rapeseed oil
½ lemon, juiced
½ tsp garlic powder
1 tsp salt
1 tsp Dijon mustard

For the coconut harissa
350g dairy free coconut yoghurt
1 heaped tbsp rose harissa

For the spiced carrot chutney
½ tbsp rapeseed oil
1 shallot, peeled and finely chopped
1 small chilli, very finely chopped
15g ginger, finely grated
½ tsp ground cumin
½ tsp ground coriander
¼ tsp turmeric
125g light brown soft sugar
175ml cider vinegar
225g coarsely grated carrot
½ tsp salt

To serve
Vegan cheese
Rocket leaves
Carrot chutney


1. For the burger buns, place the strong flour, salt, and caster sugar into a bowl. Mix the yeast with a little of the warm water. Add this to the flour mixture along with the melted soya butter. Add enough of the remaining warm water until a soft dough has been formed.

2. Knead for 2-3 minutes to bring the dough together. Transfer to a freestanding mixer with a dough hook. Leave to mix for 10-20 minutes or continue to knead by hand.

3. Cover the dough and leave to rise in a Miele warming drawer on cup setting, 1st temperature square (40°C) until doubled in size, or leave at room temperature to prove.

4. For the falafel burger, place the chickpeas in a food processor. Preheat a frying pan on a medium heat with the vegetable oil. Add the chopped red onion and garlic. Fry for 2-3 minutes until soft. Add to the chickpeas in the food processor.

5. Clean and dry the pan. Add the ground cumin, ground coriander, ras el hanout and smoked paprika. Dry fry for 1-2 minutes to toast and release aromas giving a subtle smoky taste to the spices.

6. Add the toasted spices to the food processor, along with rose harissa paste, salt, chopped parsley, chopped coriander and gram flour. Blitz until a thick paste has formed.

7. Divide the mixture into eight equal sized balls. Flatten each ball into patties and dust with gram flour and polenta. Leave in a fridge to chill.

8. For the avocado mayonnaise, remove the avocado flesh and place into a food processor, along with the rapeseed oil, lemon juice, garlic powder, salt and Dijon mustard. Blitz until completely smooth.

9. For the harissa coconut yoghurt, mix together the coconut yoghurt and harissa and season with salt and pepper.

10. For the carrot chutney, place the oil into a medium-sized saucepan and place on a medium heat. Fry the shallot, chilli and ginger for 1 minute. Add the ground cumin, ground coriander and turmeric. Leave to cook for a further minute. Add the sugar, cider vinegar and salt. Bring to the boil and reduce until sticky. Add the carrots and leave again to reduce until sticky. Once a good chutney consistency has been achieved, transfer to a sterilised jar.

11. When the bread dough has doubled in size, knock back the dough then shape into 70g balls. Place on a baking tray and loosely cover with greased cling film and leave until doubled in size.

12. Preheat a Miele Combination Steam Oven, to Fan Plus 200°C.

13. When the dough has doubled in size, dust with flour and place into the preheated Combination Steam Oven. Bake the buns on Combination Mode, Stage 1: Fan Plus 200°C, 60% moisture, for 20minutes. Stage 2: Fan Plus 200°C, 0% moisture for 5 minutes.Once cooked remove from the oven and leave to cool.

14. Preheat the grill to 200°C in a single oven or level 2 on the Combination Steam oven. Also, preheat two large frying pans to a medium heat, with 1 tablespoon of oil in each. Place four burgers in each pan and leave for 2-3 minutes before flipping over. Cook both sides until golden and very crisp.

15. Transfer the burgers to a universal roasting tray. Place a slice of the cheese on each. Place under the grill until the cheese has melted. Slice the buns in half and toast on a griddle pan or under the grill.

16. Assemble your burger, with the carrot chutney, mayonnaise, harissa yoghurt, and rocket. Add gherkins or jalapenos depending on personal preference.