Southern Fried Chickenless Nuggets
¾ to 1 cup cold vegetable stock
1 tbsp olive oil
1 tbsp soy sauce
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.
I don’t know about you but I find I am at my most creative in the kitchen when my purse is empty and all I have to work with is what I have in the house (the longer I have to go without buying fresh ingredients the more creative I get). For this reason I always have dried beans and lentils in the cupboard along with plenty of dried herbs and spices, and a bottle of lemon juice in the fridge. One thing I’ve recently started doing is freezing vegetable waste (peelings and the like) in a bag to use to make vegetable stock which in turn is frozen until I need it. (Thank you Thug Kitchen for that idea!) Today has been one of those days where I haven’t been able to go grocery shopping since before christmas and I really really want some snacks. I had a bar of dairy-free 70% dark chocolate that had bloomed past being edible as is so that was melted down and mixed with some vegan puffed rice to make crispy cakes, then I whipped up some oatmeal cookies using the porridge oats and whole wheat flour I had sitting at the back of the cupboard. Finally, I made this simple and lower-fat version of houmous which uses vegetable broth to replace most of the oil.
Simple Lower-Fat Houmous
This recipe came about because I had some vegetables that needed to be used up and I had quite a few parsnips. I had made parsnip soup before but this has got to be the tastiest version I’ve ever had!
5 parsnips, peeled and diced
1 small carrot, peeled and diced
1 small onion, peeled and diced
1 medium leek, roughly sliced into rounds
1 small to medium potato, peeled and diced
1 large clove garlic, roughly chopped
1.5 ltrs vegetable stock
1 tbsp olive/rapeseed oil
2 tsp dried mixed herbs
Sea Salt & freshly ground black pepper, to taste
This is probably the easiest pasta sauce I have ever had but stills packs a flavourful punch.
1 medium bell pepper (any colour), roughly chopped
1 medium carrot, roughly chopped
1 medium onion, roughly chopped
1 stick celery, roughly chopped
3 fresh tomatoes, roughly chopped
2 cloves garlic
1 tin tomatoes
1 vegetable stock cube
1 large courgette, sliced into rounds and quartered
1 tsp dried mixed herbs
1 tbsp chopped fresh parsley
1/2 tsp olive oil
Salt & Fresh black pepper to taste
250g rice pasta (dried weight)
100g vegan cream cheese (with garlic and herbs if possible)
1 small onion, finely diced
1 clove garlic, finely diced
100ml unsweetened plant milk
1 tsp english mustard powder
Crispy onions (optional)
Vegan hard cheese of choice, grated (optional)
salt and black pepper to taste
1 cup water or plant milk of choice
1 cup plain flour
2 tsp garlic powder
1 head of cauliflower, broken into pieces
1 cup hot sauce (I like Frank’s Buffalo Sauce)
1 tbsp olive oil
Preheat oven to 450F/232C/Gas 8
Combine the water/milk with the flour and garlic in a bowl, mixing until smooth.
Coat the cauliflower pieces in the batter and place in a single layer on a shallow baking dish. Bake for 18-20 minutes.
Combine the hot sauce and oil thoroughly in a clean bowl.
Once the cauliflower is baked, pour the hot sauce mixture over the top, coating each piece completely (you may wish to use a pastry brush to get in all the nooks and crannies). Place back in the oven for a further 5-8 minutes.
Delicious served hot dipped in Vegan Sour Cream & Chives.
I think everyone has a recipe for leek and potato soup and I’m no different:
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.