Category Archives: Main dishes

Infinitely Variable Festive Vegan Roast

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).

Ingredients:

  • 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..

Method:

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.

Further Options:
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.

Serve with:
Cranberry and orange sauce (reduced sugar), mushroom sauce or a vegan gravy (available in supermarkets and health food shops but check label says vegan)
Roast parsnips
Carrot sticks
Brussel sprouts with roasted flaked almonds
Chestnuts
Roast potatoes
Roast sweet potatoes

2010-12-25-xmas-dinner

This recipe was created by Rob of 3valleyvegns.org.uk

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Jackfruit Wraps

Ingredients

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

Instructions:

  1. 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.
  2. Cover pan, lower heat and allow to cook for about 15 to 20 minutes stirring occasionally.
  3. Using two forks, shred jackfruit.
  4. Heat tortillas until soft.
  5. Lay each tortilla on cutting board, spread the tortilla with hummus / mayo, top with lettuce, tomato, onion, spinach and BBQ jackfruit.
  6. Wrap tortilla into a burrito shape and slice in the middle.

 

Recipe: Angie from 3 Valley Vegans

 

Pizzas

Ingredients:

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

Method:

  1. Mix all dry ingredient, then add liquids.
  2. Bring together and knead briefly in the bowl.
  3. Leave for an hour or more to rise.
  4. Knead a little, then roll into 2 large pizzas or 12 small ones.
  5. Top with tomato puree / pasta sauce, then toppings of choice – mushrooms, courgettes, peppers,spinach etc
  6. Sprinkle on some chopped olives and grated vegan cheese.
  7. Cook on 200′ for 15 – 20 mins, depending on your oven.

Recipe: Hilary from 3 Valley Vegans

Vegan Fish and Chips (yes, really!)

Ingredients:

‘Fish’ ingredients:

  • 400g of tofu
  • Fine sea salt
  • Garlic powder
  • Some pepper
  • Sushi nori sheets

Batter ingredients:

  • 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

Other ingredients:

  • Fine breadcrumbs
  • Cooking oil
  • 1 lemon

Method:

  1. Squeeze out water from a block of tofu. This is quite important as it helps to absorb flavours better.
  2. Preheat the oven and bake your chips as per chips pack instructions or make your own
  3. Add 1 bottle of beer into a large bowl, add all other batter ingredients and whisk until you get a pancake like batter.
  4. 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.
  5. 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.
  6. Add a generous amount of fine breadcrumbs to a plate.
  7. Dunk the tofu ‘fish’ pieces into the batter and then move to the plate with breadcrumbs and cover well on all sides.
  8. Fry in hot cooking oil until golden brown.
  9. When the ‘fish’ pieces are done transfer them to a plate that’s covered with kitchen towel to absorb some of the excess oil.
  10. Sprinkle some lemon juice on the ‘fish’ pieces for extra flavour and serve with chips.

Enjoy!

Recipe Adapted from Exceedingly Vegan

Tortilla (Spanish omelette) #vegan #glutenfree

Tortilla (Spanish omelette)Ingredients

  • 800g potatoes (baby potatoes make the job easier)
  • 1 ¼ mugs of gram (chick pea) flour
  • 1 ¼ mugs of water
  • 1 medium-large onion
  • salt (to taste)
  • sunflower oil (or water) for frying
  • olive oil
  • optional – 2 cloves garlic
  • optional – sun dried tomatoes
  • optional – chives
  • optional – chopped fresh chilli
  • optional – chopped olives

Method

It is useful to have two frying pans or a frying pan and a wok for the final stages of the recipe.

  1. Chop half the potatoes into rough pieces, boil until soft and set aside.
  2. Dice the onion (and garlic if using it), lightly fry with sunflower oil (or water) and set aside
  3. Finely slice the remaining potatoes – you want them to have dimensions roughly similar to a 50p coin. Fry lightly in sunflower oil (or water) until soft and slightly browned and set aside.
  4. Sieve the gram flour into a large mixing bowl and add the water. Beat lightly with a balloon whisk until smooth.
  5. Mash the boiled potato, adding some olive oil. Gently whisk this mixture into the gram flour mix.
  6. Add the onions and sliced fried potato to the mixture (and chive/sun-dried tomatoes/olives etc. if using them); gently mix all together.
  7. Oil a frying pan (or wok) well – including the edges – and make sure there is a little oil on the bottom surface; heat on a medium flame.
  8. Add all the mixture to the frying pan, gently moving side to side to allow settling. Cook on a medium flame for 5 minutes. Use the other frying pan/wok to turn the tortilla over after 5 minutes and cook the other side for the same length of time. Repeat these steps if necessary, for shorter increments until the surface is a lovely crisp golden brown.