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Shepherds pie

shepherds_pieServes 4

  • 6 medium potatoes – peeled
  • 3 tbsp soya margarine
  • 4 tbsp soya milk
  • 1 onion – peeled and finely chopped
  • 2 garlic cloves – peeled and crushed
  • 225g frozen soya mince
  • 1 x 400g tin of chopped tomatoes
  • Mixed herbs
  • Salt and freshly ground black pepper
  • Vegetable stock cube
  • 50g frozen peas
  • 1 carrot – peeled and finely chopped

Method

  1. Peel the potatoes and quarter them. Boil them in a pan for about 15 minutes until soft. Mash the potatoes with the margarine and milk.
  2. Fry the onion and garlic in a little oil until softened.
  3. Add the soya mince, vegetable stock, tomatoes, carrots, peas, herbs and salt and pepper. Simmer for about 20-30 minutes.
  4. Pre-heat the oven to 220C/425F/Gas Mark 7.
  5. Pour soya mixture into an ovenproof dish, and place mashed potato on top. Smooth down with a fork.
  6. Cook in the oven for about 20 minutes until the top has browned.

Sausage casserole

sausagecasseroleServes 4

  • 675g potatoes – peeled and cubed
  • 2 tbsp vegetable oil
  • 1 medium onion – peeled and chopped
  • 2 garlic colves – peeled and chopped
  • 1 bay leaf
  • 2 tsp mixed herbs
  • 1 cooking apple – cubed
  • 450g carrots – sliced
  • 1 packet vegan sausages (e.g. VBites or Frys)
  • 275g chopped tinned tomatoes
  • 250ml vegetable stock (dissolve a veggie stock cube in 250ml boiling water)
  • 1 tbsp tomato purée
  • salt and pepper to taste

Method

  1. Put potatoes in a pan full of water and boil for 5 minutes. (They need to be still quite firm). Keep to one side.
  2. Heat the oil in a large pan and fry the onions for 2 minutes. Add the garlic, bay leaf and thyme and fry for a further 2 minutes.
  3. Add the carrots, apple and sausages and fry gently.
  4. Add the tomatoes, stock and tomato puree. Bring to the boil and then simmer for 15 minutes.
  5. Add the potatoes and simmer gently for a further 10 minutes.
  6. Add salt and pepper to taste.
  7. Serve as it is, or with crusty bread.

Cauliflower and chickpea curry

Serves OLYMPUS DIGITAL CAMERA4.

  • 2 tbsp vegetable oil
  • 1 medium onion – chopped
  • 2 garlic cloves – chopped
  • 3 tbsp curry powder
  • 450g carrots – peeled and sliced
  • 225g mushrooms – sliced
  • 1 small cauliflower – broken into florets
  • 2 tbsp tomato purée
  • 275g tin of chopped tomatoes
  • 600ml vegetable stock
  • 225g tin of chick peas
  • salt and pepper

Method

  1. Heat the oil in a large pan and gently fry the onions for 2 minutes.
  2. Add the garlic and curry powder, stir and leave to cook gently for a further 2 minutes.
  3. Add the carrots, mushrooms and cauliflower florets and gently fry until softened.
  4. Add the tomato puree, tinned tomatoes and stock, then bring to the boil.
  5. Leave to simmer gently for 20 minutes, then stir in the chickpeas. Season to taste.
  6. Serve with boiled rice or jacket potato.

Butternut squash risotto

Munchkin risottoServes 2.

  • 1/2 tsp mixed herbs
  • 1 garlic clove – peeled and chopped
  • 1/2 onion – peeled and sliced
  • 1-2 tbsp vegetable oil
  • 250g butternut squash – (peeled, de-seeded and chopped into 1cm cubes)
  • 160g risotto or arborio rice
  • 500ml vegetable stock (1-2 stock cubes disolved in 500ml boiling water)
  • A little dairy-free cheese (optional)
  1. In a medium saucepan, fry the herbs, garlic and onion in the vegetable oil for a few minutes on a low heat.
  2. Add the butternut squash and cook for a further 4-5 minutes
  3. Add the rice and stir briefly before pouring in the stock a little at a time, every 2-3 minutes, stirring frequently so that it doesn’t stick to the pan.
  4. Keep adding the stock and stirring until the rice is cooked and the stock has been absorbed (18-20 minutes).
  5. Serve with a little dairy-free cheese grated over the top, if desired.

Chilli and rice

chilliServes 2-3.

  • 1 tbsp olive oil
  • 1 medium onion – finely chopped
  • 175g mixed vegetables (eg. carrot, peppers, mushrooms, etc) – diced
  • 225g tin of kidney beans
  • 1 garlic clove – crushed
  • 2 tsp chilli powder
  • 275g tin of chopped tomatoes
  • 1 tbsp tomato purée
  • 300ml vegetable stock (a stock cube dissolved in 300ml boiling water)
  • 1 tbsp mixed herbs
  • 1 tbsp soy sauce
  • salt and pepper to taste

Method

  1. Heat oil and gently fry the onion and vegetables until softened.
  2. Add beans, garlic and spices and fry for 2 minutes.
  3. Add tomatoes, tomato purée and stock. Simmer, partially covered, for 15-20 minutes until the liquid has reduced and thickened.
  4. Stir in the soy sauce and herbs.
  5. Serve with rice or nachos.

For a more ‘meaty’ version, add 150-200g frozen soya mince when frying the onion and vegetables.

Vegetables in satay sauce

satayvegServes 1.

  • 100g carrots – peeled and chopped
  • 100g green veg (e.g. green beans, cabbage, broccoli, etc) – chopped
  • 2 tbsp peanut butter
  • 1 tsp chilli powder
  • 1-2 garlic cloves – peeled and crushed
  • 1/2 tbsp soy sauce
  • 75g rice
  1. Cook the rice as instructed on the packet.
  2. Boil the carrots and green veg until tender, but not too soft.
  3. Put the peanut butter, chilli powder, garlic and soy sauce in a small pan with 150ml of water and gently heat and stir until the mixture becomes smooth and thick.
  4. Drain the veg and rice and serve covered in the satay sauce.

For extra protein and texture, serve with marinated tofu as well.

Cashew and mushroom pie

mushroom_pieServes 4.

  • 1 leek – cleaned and sliced
  • 1 garlic clove – peeled and crushed
  • 1kg mushrooms – cleaned and diced
  • 1 tsp mixed herbs
  • 250ml dairy-free cream (e.g. Alpro or Oatly)
  • 100g unsalted cashew nuts
  • 1 pack of vegan ready-roll puff pastry (available from most supermarkets, e.g. Sainsbury’s)
  • 2 tbsp vegetable oil
  • Green veg of your choice (e.g. cabbage, broccoli or green beans)
  1. Preheat the oven to 180C or gas mark 4.
  2. In a large saucepan, fry the leek garlic in half the vegetable oil for 5 minutes.
  3. In a separate pan, fry the mushrooms for 5-7 minutes (you may have to do this in batches), then transfer them to the large pan and add the mixed herbs.
  4. Stir in the dairy-free cream and cashew nuts and cook for 7-8 minutes, stirring frequently.
  5. Remove from the heat and place in a pie dish and cover with the ready-rolled puff pastry.
  6. Brush the top with a little dairy-free milk and bake for 20-25 minutes.
  7. Boil or steam the vegetables until tender and serve with the pie.

Moroccan chickpea stew with couscous

Chickpea CurryServes 4

  • 250g cous cous
  • 1x 400g tin of chickpeas – drained
  • 1 large onion – peeled and finely chopped
  • 1 head of broccoli – cut into small florets
  • 75g cherry tomatoes – cut in half
  • 75g fresh french beans – cut in half
  • 75g baby corn
  • 1 fresh chilli – chopped finely
  • 3 cloves garlic – peeled and crushed
  • 2.5cm piece fresh ginger – peeled and finely grated
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp olive oil
  • 1 veggie stock cube dissolved in 500ml (1pt) boiling water
  • Handful fresh coriander – roughly chopped (optional)

Method

  1. In a large wok or saucepa,n heat the oil and cook the onion for 2 minutes.
  2. Add the cumin, coriander, garlic and chilli. Stir over a medium heat for 2-3 minutes; make sure it does not burn.
  3. Turn down the heat and add the stock, chickpeas and grated ginger. Stir, cover and cook over a low heat for 10 minutes.
  4. Now add the broccoli, french beans, tomatoes and baby corn and stir the mixture. Cook covered until vegetables are heated through and soft enough for your taste.
  5. Cook the cous cous as directed on the packet.
  6. Serve garnished with coriander, if desired.

Sweet potato, okra and aubergine curry

Serves 4.4829536059_062cc7ac69_b

  • 1 onion – peeled and chopped
  • 1 aubergine – chopped into cubes
  • 400g fresh okra – sliced into 2cm lengths
  • 2 sweet potatoes – peeled and chopped into cubes
  • 1 small piece fresh ginger – peeled and finely chopped
  • 2 garlic cloves – peeled and chopped
  • 1 fresh green chilli – de-seeded and finely chopped
  • 1 tbsp mustard seeds
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground corriander
  • 1 tsp curry powder
  • 2 tbsp tomato purée
  • 2 tbsp vegetable oil
  • 500ml of vegetable stock (1-2 stock cubes dissolved in 500ml boiling water)
  • 50g creamed coconut
  • 300g rice
  1. Fry the onion in the oil until soft.
  2. Add the mustard seeds, ginger and garlic (chopped) and fry for another 2 minutes.
  3. Add the green chilli, cumin, turmeric, ground coriander, curry powder, tomato purée and a little water to make a paste.
  4. Cook for another minute and then add the aubergine, okra and sweet potatoes, followed by the vegetable stock.
  5. Simmer until the vegetables are cooked, then stir in the creamed coconut and let it dissolve.
  6. Cook the rice as directed on the packet and serve with the curry.

Chestnut Bourguignonne pie

  • chestnut400g vacuum packed chestnuts
  • 1 onion – peeled and chopped
  • 75g button mushrooms – sliced
  • 200ml vegan red wine
  • 300ml vegetable stock (1 stock cube dissolved in 300ml boiling water)
  • 25g margarine (suce as Pure or Vitalite)
  • 2 bay leaves
  • 1 tbsp mixed herbs
  • 2 tsp mustard
  • 2-3 tbsp soy sauce
  • 1 pack of vegan ready-roll puff pastry (available from most supermarkets, e.g. Sainsbury’s)

Method

  1. Take the chestnuts and put them in a pan with the bay leaves, mixed herbs, vegetable stock and 150ml of the red wine.
  2. Cover and boil for 50 minutes. Then drain, but reserve the liquid.
  3. Fry the onion in the margarine until brown. Add the button mushrooms and cook for another 4 minutes.
  4. Add the chestnuts, another 50ml red wine and the reserved liquid. Simmer for 20-30 minutes.
  5. Stir in the mustard, soy sauce and some black pepper. Cook for another 5 minutes.
  6. Move to an ovenproof dish and lay the puff pastry over the top, then cook for 20 minutes at 200C or Gas Mark 6.