Nothing tastes better than homemade coleslaw so here is a very quick and easy ‘slaw to stuff in your maw
1/4 medium white cabbage, thinly sliced
1 medium onion, halved and thinly sliced
1 medium carrot, grated
400ml vegan mayo (you can also use half mayo, half dairy-free yoghurt if you want to reduce the calories slightly)
1/2 tsp smoked paprika (optional)
Throw everything in a large bowl and give it a good mix. Chill for 30 minutes before serving.
(I told you it was quick and easy)
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.
Mock Duck Spring Rolls
300g Mock Duck
1 tbsp hoisin sauce
5-6 spring onions, sliced
1 tbsp cornflour
8 spring roll wrappers
oil for frying
1 tsp Worcestershire sauce
1 tbsp chinese 5-spice powder
1 tbsp oil
2 tbsp light soy sauce
2 tbsp Shaohsing rice wine
It’s less than two weeks until christmas, the ground is frosty and the air is crisp. I’m trying to keep my Christmas binge to Christmas Eve, Day, and Boxing day this year so I’ve been looking at coming up with warming, filling, yummy meals that feels luxurious but are still low in fat. If you want to reduce the fat in this recipe further then skip the dumplings. This serves 4 with the dumplings or 3 without them.
Veggie Barley Stew with Cheezy-Herby Dumplings
2 medium onions, diced
2 stalks celery, diced
2 large carrots, sliced
2 large parsnips, sliced
1 medium leek, sliced
1/2 whole swede, diced
175g Pearl Barley, rinsed
1 ltr vegetable stock
1 tbsp shoyu
1 tsp miso
1 tsp dried Thyme
1 tsp dried Parsley
1 tsp vegetable/olive oil
100g Self-raising Flour
50g vegetable suet, grated
50g vegan cheese, grated
2 tsp rosemary, finely chopped
1 tsp dried thyme, lightly ground
2 tsp fresh parsley, chopped
2 tsp fresh chives, chopped
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 vital wheat gluten
3 tbsp chickpea flour
1/2 cup cold vegetable stock
1 tbsp soy sauce
2 tbsp olive oil
2 tbsp chopped fresh sage (or 2 tsp dried sage)
1/2 tsp ground coriander
1/4 tsp ground ginger
pinch ground nutmeg
1 tsp garlic powder (1 one glove garlic, minced)
1 tsp coconut sugar
1 tbsp whole grain mustard
1 large red onion, finely chopped
2 tsp balsamic vinegar
600g medium potatoes, peeled and quartered
1 medium cauliflower, cut into florets
1 medium red onion, halved and cut into thin wedges
1 yellow pepper, deseeded and cut into chunks
1 red pepper, deseeded and cut into chunks
1 orange pepper, deseeded and cut into chunks
2 medium courgettes, cut into 1 cm slices
3 tbsp vegetable oil
2 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp cayenne pepper
1 tsp black mustard seeds
1 tsp garam masala
1 fresh green chilli, finely chopped
1 tin tomatoes, blended
salt & black pepper
Preheat oven to 210C/Gas 7.
Boil the potatoes in water for about 5 minutes. Just parboil them, you don’t want them cooked through. Meanwhile, place the cauliflower florets in a bowl and cover in cold water to soak for 30 minutes.
In a large non-stick frying pan toast the mustard seeds and 1 tsp of the cumin seeds over a medium heat for about 30 seconds. Stir in 2 tbsp of the oil, the garam masala and 1/2 tsp of turmeric. Cook for a few minutes to release the fragrance before adding the onion. Fry the onion in the spices for 1-2 minutes, stirring often.
Drain the potatoes then toss them in the pan with the onion and spices, season with salt and fresh black pepper. Tip everything into a large baking tray and roast in the oven for 30 minutes.
Take the tray out of the oven and add the peppers and courgettes. Toss together gently to coat in the spiced oil and place back in the oven for a further 30 minutes.
While the potato and veg mixture is roasting, put the rest of the oil into a large pan and set over a medium heat. Add the rest of the cumin seeds to the oil and allow to sizzle for a few seconds. Now drain the cauliflower and add to the pan. Stir constantly for about 2 minutes to coat the cauliflower well in the spiced oil and is starting to brown in places. Add the ground cumin, coriander, green chilli, and the rest of the turmeric as well as some salt and black pepper and gently mix while cooking for 30 seconds. Add the blended tomatoes, bring to the boil then reduce to a gentle simmer. Cover and cook for 15-20 minutes, or until the cauliflower is cooked but still has some “bite” to it. (Feel free to add peas, beans or greens so the pan for extra tasty vitamins and minerals)
This serves 4-6 people and can stretch even further if served with a cup of cooked rice per person.
Pea & Asparagus Soup
1 bunch asparagus (or two bunches of asparagus ends) minus the white part, sliced
hand full of frozen peas
1 small potato, diced
1 pint mushroom or vegetable stock
1 small onion, diced
1/2 tbsp olive oil
1 tbsp chives, chopped
Salt and freshly ground black pepper, to taste.
Heat the oil in a pan then add the onion. Cook until translucent.
Add the asparagus, potato and stock to the pan and bring to the boil before turning down to a simmer. Alow to simmer until the potatoes are cooked through then add the peas and chives.
Use a blender to blitz the soup until smooth, add more water if too thick, then add salt and pepper to taste. Serve hot with warm crusty rolls.