Category Archives: Recipes

Bao Zi Beijing Dumplings

Chinese dumplings

Ingredients

  • 2 cups flour
  • ½ tsp salt
  • 1 cup chopped spinach
  • ½ cup chopped leeks
  • ½ cup bean sprouts
  • 1 onion, finely chopped
  • 2 tbsp soy sauce
  • 1 tsp brown sugar
  • ½ tsp salt
  • 1 tbsp sesame oil

Dipping sauce:

  • 2 parts Shoyu soy sauce
  • 1 part Chinese old vinegar
  • 6 spring onions, finely chopped
  • ginger, finely sliced into sticks
  • optional: chilli

Method

  1. Sift flour with salt and add about 1 cup water to make a nice, silky dough.
  2. Knead well, cover with a cloth.
  3. Mix the rest of the ingredients together in a bowl.
  4. Knead dough again and break into walnut sized balls.
  5. Flatten and roll into a thin pancake. Put 1 tbsp of filling on half of the pancake. Wet edge with water, fold over and press together.
  6. Place in a steamer on high heat for 10 mins, or boil in water for 10 mins.
  7. Can also be deep fried in hot oil until golden.
  8. Serve dipped in a mix of vinegar and soy sauce (see above).

Recipe by Hui Ming

Three onion dip and Tangty pesto dip, from Veganuary film and talk night

Veganuary 2019 food

Andrew created two dips to be served with crudités.

3 onion dip

Inspired by Tesco’s Wicked Kitchen range, this dip contains the following ingredients mixed together:

  • soya milk
  • silken tofu
  • coconut yogurt
  • nutritional yeast
  • sunflower oil
  • mustard
  • garlic
  • cider vinegar
  • spring onions
  • red onions
  • chives
  • salt

Tangy pesto dip

Jazz up your supermarket-bought pesto by blending in the following:

  • vegan pesto
  • chickpeas
  • spinach
  • onion
  • mild curry powder
  • lemon
  • pine nuts

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

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

 

Pesto Pastries

Method:

  1. Cut a block of Jus Rol puff pastry into 8 squares and roll out.
  2. Spread pesto, chopped sun dried tomatoes, chopped olives and grated cheese on top.
  3. Turn pastry to a diamond shape and bring the 2  corners into the middle, sealing well.
  4. Cook on 180′ for 20 mins or so.

Recipe: Hilary from 3 Valley Vegans

Cheesy Rolls

Method:

  1. Cut a block of Jus Rol (green packet) pastry in half then roll each piece into an oblong.
  2. Spread  pesto* all over, add grated cheese, a few sun dried tomatoes and chopped black olives.
  3. Roll up tightly from the long end, then cut into 3″ lengths, sealing well .
  4. Brush with plant milk and cook on 180′ for 20 mins or so.

* Vegan pesto can be found in most supermarkets and health food shops.

Recipe: Hilary from 3 Valley Vegans