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Vegan Recipes
There are numerous vegan recipes available which focus around the use of many vegetables and salads and meat alternatives that do not include any animal products such as milk or eggs. The following are a nice mix of easy to make recipes that you will enjoy to eat and make and are taken off a nice site called vegan family.
Rather Red Curry
Ingredients:
a tablespoon of coconut butter (or light oil such as sunflower)
2 medium red onions, chopped
3 cloves of garlic, finely chopped
2 teaspoons of medium curry powder (we recommend Suma ones)
2 red pointed peppers, roughly chopped
4 sticks of celery, diced
1 courgette, cut into large chunks
1 head of brocolli, cut into small florets
2 tins of chopped tomatoes
a tablespoon of tomato puree
dash of white wine (optional)
1 vegan stock cube (we used kallo organic vegetable)
seasalt to taste
a nice accompaniment as well as rice, is a chopped cucumber with two tablespoons of plain soya yoghurt, a tablespoon of hemp oil and dash of cider vinegar stirred in. Melt the coconut butter (or heat oil) and cook the onion and garlic for a few moments. Add the curry powder and stir well while adding all other veg. In go your tomatoes and puree, dash wine if using and stock. Stir well, bring up to boil and turn down to simmer until vegetables are tender. Season with salt as required
Creamy Vegetable Pie
Ingredients:
1 tablespoon vegan marg (we used Pure sunflower)
1 leek, chopped
5 sticks of celery, roughly chopped
6 carrots, chopped
about a cupful of frozen peas
1 vegan stock cube (we used kallo organic vegetable)
2 tablespoons white flour
3/4 of litre of soya milk (approx)
seasalt to taste
2 kg potatoes, peeled
a little soya milk, marg and salt and pepper to mash into the tatties
large bunch of chives to mash into the tatties - easiest chopped up with scissors, straight into pan
Peel and roughly chop the potatoes, place in a pan and cover with water and bring to boil. Once boiling turn down to simmer until soft. While that's happening, prepare the veg and sauce. Melt the marg in a pan and add the veg and stock cube, cooking until slightly softened (5-10 min), stirring regularly. Add the flour and mix well. Gradually add the soya milk, stirring all the time until a nice thick sauce is formed round the veggies (you can add more soya milk or water if too thick). Season with salt and pepper and place in a large oven proof dish (we used a lasange one). Once the tatties are cooked, mash with the marg, s. milk, salt, pepper, and chives and spread this evenly on top of your veg sauce. Place in oven at 200c/400F for about 20 minutes or until browned as much as you like :) Delish with fresh salad...
Pizza
This pizza is so tasty that you will not miss the cheese!
Ingredients:
for the base:
500g./1 lb./3 cups plain flour, white or wholemeal
1 packet of easy blend dried yeast
200 ml./1 cup of warm water but keep adding until you get a good dough
topping:
1 tin chopped tomatoes (approx. 400g/14oz.)
2 tablespoons dried mixed herbs
2 tablespoons olive or sunflower oil
salt and pepper to taste
1 small tin of mushrooms or/and sweetcorn (optional)
sesame seeds for sprinkling on top
Mix the flour with the yeast and add the water gradually. Mix well (with your hands is best) and then knead for a couple of minutes until the dough is fairly smooth. Place on a large greased baking tray and flatten into desired shape (ie. - circle). Leave in a warm place while you prepare the topping: Mix together the tomatoes, herbs, oil and seasoning in a bowl and then spread over the pizza base. If using the mushrooms/sweetcorn - coat them in a little olive oil and arrange on the top of the pizza. Sprinkle with sesame seeds and bake at 200 C/400 F for 15 to 20 minutes until ready.
Variations - obviously you can add whatever toppings you like to the basic tomato mixture - olives, vegan 'cheeses', pineapple chunks, vegan meat substitutes etc. You can also vary the herbs used, add garlic and onion or add herbs or seeds to the base. If you want a softer base you can leave the dough to rise for half an hour before adding the toppings but we find it great without doing that.
Pizza below is with a spelt base (made in the same way but with wholemeal spelt flour), basic sauce, sliced onions and a little bit of cheddar style cheezly grated on top.
Sausage and Mushroom Pie
Ingredients:
500g block of vegan frozen puff pastry, defrosted (in the UK JusRol is vegan)
couple of tablespoons of olive oil
1 pack of Linda McCartney sausages (or any other vegan ones)
1 leek, chopped
10 large flat mushrooms
a good handful of cashew nuts
1 tin of red kidney beans
a couple of tablespoons of soy sauce
slosh of cider or wine
a couple of bay leaves
Heat the oven to 200C/400F and cook the sausages in there while preparing the rest of the filling. Heat the oil and cook the leek for a few minutes until softened with the bay leaves. Roughly chop and add the mushrooms and cook for a further few minutes. Add the nuts, beans, soy sauce, cider/wine and cook for a short while until well combined. Chop the sausages into large chunks and place them in a large pie dish with the rest of the mixture (you may want to remove the bay leaves at this point - I forgot). Roll out the pastry and stick it on top. Bake in the oven for 20-30 minutes until the pastry is well risen and golden brown. Below served with roast potatoes and salad:
Double Chocolate Orange Muffins
Ingredients:
300g wholemeal spelt flour
100g. sugar
1 teaspooon of bicarb
2 tablespoons of cocoa
juice and rind of one orange
100g of chocolate chips
about a third of a cup of sunflower oil
soya milk or water to mix to a good thick batter - don't want it too runny
Mix your dry ingredients reserving about a third of the chocolate chips for topping then add the wet ones and stir well. Divide between 12 cake or muffin cases (in a muffin tin is best), topping with the remaining chips. Bake at 200C/400F for 15 to 20 minutes until well risen and browning. yum.
Vanilla Sponge with chocolate chips and pecans
Ingredients:
300g/12oz/2 cups of self raising flour
1 teaspoon of bicarbonate of soda
100g/4oz/half a cup of sugar
1 cup/8 fl.oz/200ml of sunflower oil
1 cup of soya milk (or possibly a little more to get a good mixture)
2 teaspoons of natural vanilla extract
50g./2 oz./quarter cup chocolate chips (or more if you like!) 50g/2 oz/half a cup of pecan halves
Oil your cake tin and preheat oven to 180C/360F. Mix together your dry ingredients of flour, sugar and bicarbonate. Make a well in the middle and pour in the oil, soya milk and vanilla - mix well. Pour into cake tin and then sprinkle on the chocolate chips and arrange the pecans on top. Bake for about half an hour or until cooked in middle (insert a knife or skewer into the centre of cake and if cooked it will come out clean)
Variations as seen on right use the basic cake recipe but no choc chips or pecans: one in muffin cases topped with melted chocolate and drizzled with soya cream...obviously shorten cooking time considerably for the smaller muffin version. two is a full size cake, split and filled and covered with raspberry cream made with 1 pack of granovita's organic cremovita (thick like whipping cream), blended with a punnet of rasps (keep some for decoration) and some icing sugar.
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Vegan Recipes
