Category Archives: Main dishes

Main dishes

Seed and carrot roast loaf by Hilary (Christmas 2019)

20191129_192918This recipe original featured in the book ‘Trinity’s Conscious Kitchen’. We found it on Kind Earth. It is gluten-free.

Ingredients

  • Carrots 3 large sized (or 400g approx)
  • 150g ground sunflower seeds (1 cup)
  • 150g ground pumpkin seeds (1 cup)
  • 2 cloves garlic
  • 1 heaped tablespoon fresh rosemary
  • 1 heaped tablespoon fresh parsley (or 1 heaped teaspoon dried)
  • 1 teaspoon sea salt

Method

  1. Chop the (unpeeled, but scrubbed) carrots into small pieces. Boil or steam until soft. Drain and then mash. Grind seeds in a nut mill to make seed meal.
  2. Crush garlic and finely chop rosemary and parsley. Mix seed meal, carrots and all other ingredients together.
  3. Firmly press mixture into a loaf tin (lined with parchment paper). A 1kg loaf tin works well (approx 20x10x6cm). Make sure that you press really firmly to encourage the binding process – if you are too timid, it tends to fall apart. If you get it just right, then it magically forms into a perfectly sliceable loaf.
  4. Bake in a preheated oven at gas mark 6 (200˚C/400˚F) for approximately 45 minutes.
  5. Gently lift from the loaf tin by pulling out the loaf along with the parchment paper. Turn over onto a bread board and slice with a bread knife.
  6. Big bonus – it freezes really well (just slice up before you freeze and either grill or bake when you take back out again after defrosting). Yay!

20191129_192918Notes

Grinding the seeds works best with a seed/nut/coffee grinder, although you can use a blender to roughly chop the seeds instead. If you roughly chop the seeds, then add a heaped tablespoon of spelt flour to the mixture to encourage the binding process. The other alternative is to use a pestle and mortar.
If you have neither a grinder nor a blender, you can substitute the ground seeds for pre-ground nuts or seeds.

By Hilary

Main dishes

Christmas roast by Rebecca (Christmas 2019)

Christmas Roast

This one serves three to four people, so double the quantities for a feast. The stuffing recipe will be more than enough for this. You can make the roast the day before and slice and fry on the day for speed and a more relaxed Christmas Day!

Ingredients

  • 150g vital wheat gluten
  • 30g ground almonds
  • 2tbsps nooch
  • 1 tsp garlic powder
  • 1 tsp celery salt or seeds
  • 1 tsp sage
  • 1 tsp paprika
  • 160ml hot water
  • 2 tbsps soy sauce
  • 1 tbsp white miso
  • Stock cube or paste

Cooking broth:

  • 700ml stock
  • 1 tbsp barley miso
  • 2 bay leaves
  • A few sage leaves
  • Thyme

Method

  1. Blend first 10 ingredients in a food processor or large bowl until smooth.
  2. Mix in the remaining ingredients.
  3. Mix well and then knead for a few minutes till it’s firm and getting stringy. You can test for seasoning at this stage. Add soy sauce or stock powder rather than straight salt.
  4. Press and pat out into a rectangle and lay the stuffing down the centre. Bring the edges together to create a roll, sealing it by squishing the dough together. You might need to wet the edges a bit.
  5. Tie with twine.
  6. Fry on all sides till brown.
  7. Wrap tightly in cheesecloth and fasten each end. Put into a casserole dish with a lid and place the cooking stock ingredients around it. Pour over the stock.
  8. Cover and bake at 180oC for two hours, turning every 30 minutes

By Rebecca

Main dishes, Recipes

Thai Famous Street Noodle – Pad Thai

 

(A video is coming!)

Ingredients

  • 1 pack rice noodles
  • 60g beansprouts
  • 60g tofu
  • 30g carrots
  • 30g spring onions
  • peanuts (optional)
  • a wedge of lime
  • sugar and dry chilli

Sauce

  • 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)

oil

Method

  1. Make the sauce first by grinding everything together and putting in a hot pan. Stir until it comes to a boil.
  2. 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.
  3. Heat until the noodles are cooked then add beansprouts and spring onions.
  4. Served with peanut and lime wedge, chilli and sugar.

Recipe by Gig, Golden Lion

Main dishes, Recipes, Special occasions

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

Main dishes, Recipes

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