(A video is coming!)
- 1 pack rice noodles
- 60g beansprouts
- 60g tofu
- 30g carrots
- 30g spring onions
- peanuts (optional)
- a wedge of lime
- sugar and dry chilli
- 1 pineapple
- 3 red onions
- 1-1½ tbsp tamarind paste (to taste)
- ¼ cup vegetable stock
- 1 tbsp soy sauce
- ½ – 1 tsp chilli sauce (or ⅓-¾ tsp cayenne pepper, to taste)
- ⅛ tsp ground white pepper
- 3-4 tbsp palm sugar (or brown sugar)
- Make the sauce first by grinding everything together and putting in a hot pan. Stir until it comes to a boil.
- Prepare a non-stick pan with add 2 spoons of cooking oil. Add sliced carrots, noodles then add half a cup of the vegetable stocks, and 4 spoons of sauce.
- Heat until the noodles are cooked then add beansprouts and spring onions.
- Served with peanut and lime wedge, chilli and sugar.
Recipe by Gig, Golden Lion
This Christmas centrepiece is good for using what you might already have in your cupboard and can also help cut food waste (Serves 4-6 and can be eaten cold on Boxing Day).
- 8 oz /225 g coarsely chopped nuts (brazils, hazels, cashews, peanuts or a mixture) or mashed cooked beans (e.g. kidney, butter, haricot).
- Chopped large onion.
- 2-3 cloves of garlic, crushed.
- 6 oz/ 170g grains such as rolled oats or wholemeal breadcrumbs.
- 2 tablespoons of soya or gram flour.
- 1 tablespoon yeast extract e.g. Marmite. Alternatively, use shoyu (soy sauce).
- 1 tablespoon herbs (thyme, sage, rosemary, mixed).
- 15oz tin of tomatoes or equivalent in left-over cooked vegetables.
- 1 teaspoon of chilli powder – only if you like it spicy.
- I tablespoon of vegetable oil (sunflower, rapeseed etc).
- 2 tablespoons of sesame seeds – optional.
- Pepper to taste.
Instead of oats or breadcrumbs, try crumbed leftover sandwiches and make up the quantity with buckwheat flour, barley flour, rice flour etc..
1. Mix all dry ingredients and flavourings together.
2. Either fry chopped onion with garlic or liquidise and add to dry mixture.
3. Chop tomatoes/left-over vegetables and mix in enough to make it similar to a stiff cake mixture. Add water if necessary.
4. Oil a bread tin or cake tin and fill with the mixture.
5. Place in a pre-heated oven (400F, 200C) for 30 minutes.
6. Turn out the roast and slice carefully.
Add sautéed chopped vegetables such as peppers, courgettes, carrots, parsnips or mushrooms prior to adding liquids to the mix.
Include a layer of fried mushrooms when the loaf tin is half full.
Cranberry and orange sauce (reduced sugar), mushroom sauce or a vegan gravy (available in supermarkets and health food shops but check label says vegan)
Brussel sprouts with roasted flaked almonds
Roast sweet potatoes
This recipe was created by Rob of 3valleyvegns.org.uk
For 4 Servings
- 1 20-ounce can green jackfruit, drained and rinsed
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup vegetable broth
- 1/2 cup barbecue sauce
- Salt to taste
- 4 large tortillas
- Shredded Romaine lettuce
- Sliced tomatoes
- Sliced red onions
- Spinach leaves
- Hummus / mayo
- Toss jackfruit with onion and garlic powder. Heat vegetable broth in a large frying pan over medium heat, add jackfruit, barbecue sauce, and stir to coat.
- Cover pan, lower heat and allow to cook for about 15 to 20 minutes stirring occasionally.
- Using two forks, shred jackfruit.
- Heat tortillas until soft.
- Lay each tortilla on cutting board, spread the tortilla with hummus / mayo, top with lettuce, tomato, onion, spinach and BBQ jackfruit.
- Wrap tortilla into a burrito shape and slice in the middle.
Recipe: Angie from 3 Valley Vegans
Easy pizza dough …
- 375 g plain flour
- 1 tsp salt
- 1 dsp caster sugar
- 7 g (1 small packet or 3 tsp)dried yeast
- 2 tbs olive oil
- 225 ml warm water
- Mix all dry ingredient, then add liquids.
- Bring together and knead briefly in the bowl.
- Leave for an hour or more to rise.
- Knead a little, then roll into 2 large pizzas or 12 small ones.
- Top with tomato puree / pasta sauce, then toppings of choice – mushrooms, courgettes, peppers,spinach etc
- Sprinkle on some chopped olives and grated vegan cheese.
- Cook on 200′ for 15 – 20 mins, depending on your oven.
Recipe: Hilary from 3 Valley Vegans
- 400g of tofu
- Fine sea salt
- Garlic powder
- Some pepper
- Sushi nori sheets
- 1 bottle of beer
- 15 tbsp of any flour (or enough to make a pancake like batter)
- 3 tsp garlic powder
- 2 tsp of fine sea
- Dash of pepper
- 3 tbsp lemon juice
- Fine breadcrumbs
- Cooking oil
- 1 lemon
- Squeeze out water from a block of tofu. This is quite important as it helps to absorb flavours better.
- Preheat the oven and bake your chips as per chips pack instructions or make your own
- Add 1 bottle of beer into a large bowl, add all other batter ingredients and whisk until you get a pancake like batter.
- Cut the tofu into 1 cm thick ‘fish pieces’. Sprinkle lemon juice on the tofu pieces and add garlic powder, some pepper and sea salt – season generously.
- Wrap into a sushi nori sheet (if the sheet is too long and goes over the sides, just cut them off). The tofu will be a bit moist so the sushi nori sheet should stick to it well.
- Add a generous amount of fine breadcrumbs to a plate.
- Dunk the tofu ‘fish’ pieces into the batter and then move to the plate with breadcrumbs and cover well on all sides.
- Fry in hot cooking oil until golden brown.
- When the ‘fish’ pieces are done transfer them to a plate that’s covered with kitchen towel to absorb some of the excess oil.
- Sprinkle some lemon juice on the ‘fish’ pieces for extra flavour and serve with chips.
Recipe Adapted from Exceedingly Vegan
- 175 g plain flour
- 2 tbsp gram flour
- 1 tsp baking powder
- pinch salt
- 1 tbsp vegetable oil
- 175 ml soya milk
- 175 ml water
This mix works for savoury or sweet pancakes.
- Sieve all dry ingredients into a bowl.
- Add to this and whisk the wet ingredients.