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Southern Fried Chickenless Nuggets

Southern Fried Chickenless Nuggets

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Seitan:
Dry Ingredients:
1 cup Vital Wheat Gluten
3 heaped tbsp chickpea flour
2 tbsp nutritional yeast
2 tsp garlic powder
1 tsp onion powder
1 tsp dried sage
Lots of fresh ground black pepper

Wet Ingredients:
¾ to 1 cup cold vegetable stock
1 tbsp olive oil
1 tbsp soy sauce

Coating:
1 cup whole wheat flour
2 tbsp corn flour
2 tsp salt
1 tsp fresh ground black pepper
1 tsp smoked paprika
1 tsp chilli powder

Mix the dry seitan ingredients in a large bowl then add the oil, soy sauce, and ½ cup of the veg stock. Mix well adding more stock as needed (this will vary from batch to batch) until you have a stretchy, moist lump of seitan dough. Knead for a minute then cut/rip into pieces half the size of how big you want the final product to be.
Boil a large pan of water/veg stock with a tbsp of soy sauce then turn down to a very gentle simmer (the surface of the water should barely be moving). Drop the seitan pieces into the water and partially cover. Leave to cook for 45 minutes then turn off the heat and leave for another 15 minutes.
Mix the coating ingredients in another large bowl.
Drain the seitan and leave to cool in a sieve until you are able to handle it without burning yourself (don’t allow to cool completely though) then toss them in the coating mixture. Give a good mix to ensure every piece is fully coated and leave to stand for 10 minutes.
Heat a deep pan of oil until a piece of bread dropped in turns brown in 10-15 seconds then fry the seitan, in batches, until golden brown and crispy. Drain on a wire rack.

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This recipy has been entered into the Virtual Vegan LINKY Potluck

This recipe has been entered into the Virtual Vegan LINKY Potluck

Leek & Potato Soup

I think everyone has a recipe for leek and potato soup and I’m no different:

Leep & Potato Soup

Leek & Potato Soup

1 tsp olive oil

1 onion, finely chopped

1 garlic clove, minced

550g leeks, sliced

200g potatoes, diced

1.6ltrs hot vegetable stock

1 tbsp chives, chopped

1 tsp chilli powder, garnish (optional)

Heat the oil in a large soup pan over a gentle heat and cook the onion for 10-15 minutes until soft.

Add the garlic and cook for a further minute.

Add the leeks and cook for another 5-10 minutes until softened.

Throw in the potatoes and toss together with the leeks. Pour in the hot stock and bring to the boil.

Simmer the soup for about 20 minutes until the potatoes are tender.

Cool slightly, then puree in a food processor/blender or with a submersion blender.

Stir in the chives and reheat.

Serve with a sprinkling of chilli powder for a warm kick and a fresh crusty bread roll.

Thai Style Sweet Potato Cakes

This recipe is great for when you have left over sweet potatoes from the day before.

Sweet Potato Cakes

Thai Style Sweet Potato Cakes

1 large or 2 small sweet potatoes, cooked

1 garlic clove, minced

1 handful coriander, chopped

1 medium green chilli, chopped and deseeded (unless you like the heat)

2 tsp plain flour

1/2 cup bread crumbs

Salt and fresh ground black pepper

Oil for frying

Remove the skin from the sweet potatoes and place the flesh into a bowl with the garlic, coriander, chilli, flour, salt, and pepper.

Mash together thoroughly.

Divide the mixture into 6 balls and flatten each while coating in the bread crumbs.

Fry each of the cakes in the oil for 3-4 minutes, or until brown, flip and fry the other side for a further 3-4 minutes.

Serve warm with Coriander & Mango No-Yoghurt Dip

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