Lettuce Leaves with Meat-free Mince
Lettuce Leaves with Meat-free Mince
Ingredients
- 15 ml olive oil
- 3 spring onions finely sliced
- 2 fresh red chillies (chopped)
- 30 ml freshly grated ginger
- 4 cloves garlic (crushed)
- 1 box Fry’s Meat Free Mince
- 250 ml vegetable stock
- 1 stalk lemongrass
- 1 tsp brown sugar
- 45 ml fresh lime juice
- Salt & Pepper
- For the garnish: 2 lime wedges (sliced red chilli, thinly sliced spring onion)
- 2 heads baby gem lettuce (leaves separated)
Instructions
- Heat olive oil in a large pot and fry the spring onions, chilli, ginger and garlic until fragrant.
- Add the Fry’s Meat Free Mind and fry for a further 5 minutes.
- Add the stock and lemon grass stalk, and allow to simmer for 15 minutes.
- Add sugar and lime juice, season well with salt and pepper. Allow to simmer for a further 10 minutes.
- To serve, scoop the mixture into each lettuce ‘cup’ and garnish with lime wedges, thinly sliced spring onion and sliced red chilli.
Sweet Potato Gnocchi with Sage Butter
Sweet Potato Gnocchi with Sage Butter
Ingredients
- 2 large red-skinned sweet potatoes
- 1 teaspoon sea salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon freshly ground black pepper (plus extra for serving)
- 2½ to 3½ cups all-purpose flour
- plus extra for rolling
- ½ cup vegan margarine
- ½ cup fresh sage leaves
Instructions
- Preheat the oven to 220° C.
- Pierce the sweet potatoes with a fork, place in a baking pan, and bake until fully cooked, about 45 to 60 minutes. Remove from oven and let sit until cool enough to handle.
- Using a sharp knife, cut the potatoes in half lengthwise. Using a large spoon, scoop the flesh out of each sweet potato into a medium bowl. Thoroughly mash the sweet potatoes while they are still warm, then set aside or refrigerate to cool completely.
- Add salt, nutmeg, and pepper to the sweet potatoes. Add flour, ½ cup at a time, mixing well with a spoon to combine. Once a soft, slightly sticky dough has formed, divide it into six portions.
- Generously flour the work surface and your hands. Roll each portion of dough into ropes about 1.25cm in diameter. Each rope will be approximately 18 to 23cm long.
- Dip a sharp knife in flour and cut each rope into 2.5cm long pillows. If desired, roll each pillow on fork tines to make decorative ridges.
- Fill a medium saucepan with heavily salted water and bring it to a boil. In the meantime, heat the margarine and sage in a large nonstick skillet until the margarine begins to bubble.
- When the water is boiling, reduce the heat to a gentle simmer and gently drop in the gnocchi, about 20 at a time. The gnocchi will float to the surface in about 4 minutes. Continue to cook about 30 seconds more.
- Using a slotted spoon, immediately transfer the gnocchi to the skillet of butter sauce. Let cook, turning frequently, for 1 to 2 minutes. You will have to do this in several batches, until all the gnocchi are cooked.
- Serve immediately, topped with additional freshly ground black pepper.
- Note: Uncooked gnocchi can be made in advance and kept frozen for up to 1 month or refrigerated for 3 to 4 days until ready to boil.
Notes
Recipe from Chloe's Kitchen by Chloe Coscarelli.
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Red Lentil Coconut Curry
Red Lentil Coconut Curry
Ingredients
- 1 medium onion (finely chopped)
- 2 tablespoons vegetable oil
- 1 tablespoon finely chopped (peeled, fresh ginger)
- 2 garlic cloves (finely chopped)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 fresh jalapeño chilli (finely chopped (discard seeds))
- 2 cups water
- 1½ cups dried red lentils
- 400 ml unsweetened coconut milk
- 450 g about 2 medium-sized baby marrow, diced into small pieces
- 1 cup loosely packed fresh coriander sprigs
Instructions
- Cook the onion in oil in a heavy pot over moderate heat, stirring occasionally, until the edges are golden, about 6 minutes.
- Add the chopped ginger and garlic, and continue to cook for 1 minute, stirring continuously. Then add the cumin, coriander, turmeric, salt, and chilli and continue cooking for another minute, continuing to stir.
- Stir in the water, lentils, and coconut milk. Let the mixture simmer, covered, stirring occasionally, for 5 minutes.
- Finally, stir in the zucchini and simmer, covered, until the lentils and baby marrow are tender, about 15 minutes.
- Season with salt and serve with coriander sprigs scattered on top.
- Variation: Substitute chopped kale for the zucchini, if desired.
- Recipe from epicurious.com.
Peas and Potatoes in a Pocket
Peas and Potatoes in a Pocket
Ingredients
- 4 medium all-purpose potatoes
- peeled and cubed
- ¾ cup fresh (or thawed frozen peas)
- 2 tablespoons chopped coriander
- 2 tablespoons sweet red (or
- other mild) onion (minced)
- ½ teaspoon sugar
- ½ teaspoon salt
- Ground red pepper to taste
- 1 tablespoon mustard (or canola oil)
- ¼ teaspoon black mustard seeds
- ¼ teaspoon ground turmeric
- 2 pita pockets
- preferably whole wheat
- Sweet onion rings
- Alfalfa sprouts
Instructions
- Steam the potatoes until they are very tender (15 to 20 minutes), and mash them thoroughly.
- Steam the peas until they are tender (6 to 10 minutes if fresh; 3 to 5 minutes if thawed frozen).
- Mash the peas thoroughly using a mortar and pestle or a food mill. You can also place the peas on a board and use a heavy object to mash them.
- Combine the potatoes, peas, coriander, minced onion, sugar, salt, and red pepper in a large bowl.
- Heat the oil in a large skillet over moderate heat until sizzling. Add the mustard seeds and sauté them until they start to pop.
- Stir in the turmeric.
- Add the potato-pea mixture, and cook for a few minutes, stirring often, to brown the potatoes lightly and to heat the mixture through.
- Remove the mixture from heat, taste, and adjust the seasonings as needed.
- Cut the pita bread into halves. Divide the potato mixture to fill the pockets, and insert the onion rings and alfalfa sprouts.
Notes
Recipe adapted from The Bold Vegetarian by Bharti Kirchner.
Mac and Cheezeburger Bake
Mac and Cheezeburger Bake
Ingredients
- 225 g elbow macaroni
- 1 tablespoon olive oil
- 225 g seitan (finely minced (see notes))
- 1 tablespoon soy sauce
- 1 cup firm tofu (drained)
- 1½ cups plain unsweetened
- non-dairy milk
- 1¼ cups vegetable broth
- ½ cup nutritional yeast
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon prepared yellow mustard
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon turmeric
- ¼ teaspoon black pepper
- ⅓ cup fresh breadcrumbs
Instructions
- Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.
- Heat the oil in a skillet over medium heat. Add the seitan and cook until browned. Add the soy sauce, stirring to coat. Remove from heat and set aside.
- In a food processor, process the tofu until smooth.
- Add the non-dairy milk, broth, nutritional yeast, cornstarch, lemon juice, mustard, salt, garlic powder, onion powder, turmeric, and pepper. Blend until smooth.
- Preheat the oven to 190° C. Lightly oil a large baking dish and set aside.
- Drain the cooked macaroni and return it to the pot.
- Add the reserved seitan and the sauce mixture and mix well.
- Taste and adjust the seasonings, adding more salt if needed.
- Transfer the mixture to the prepared baking dish, top with the breadcrumbs, and bake until hot and the crumbs are nicely browned, 25 to 30 minutes.
- Serve hot.
Notes
Instead of using seitan, you can substitute crumbled sautéed tempeh, veggie burger crumbles, or three chopped "meaty" veggie burgers.
Add some cooked chopped broccoli for a complete meal in one baking dish.
Recipe from Quick-Fix Vegan by Robin Robertston.
Lentil Burger
Lentil Burger
Ingredients
- 2 tablespoons flax meal
- 6 tablespoons water
- 1 cup cooked lentils
- 1 can black beans (drained and rinsed)
- 1½ cup breadcrumbs
- ¼ cup chopped onions
- 1 tablespoon garlic powder
- ½ teaspoon dried oregano
- 3 tablespoons olive oil
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper
Instructions
- Combine the flax meal and water in a small saucepan and boil for three minutes, stirring occasionally. Set aside to cool.
- In a medium bowl, stir together the lentils, beans, breadcrumbs, onions, oil, spices, salt, and pepper. Add the binder and mix well. Divide into six parts and shape into patties.
- Fry in a lightly oiled pan on medium-high heat for five to 10 minutes, flipping carefully once. Serve with your usual burger accompaniments.
- Based on a recipe by Sarah Kramer, author of How it All Vegan!, The Garden of Vegan, and La Dolce Vegan.
Lemony Couscous with Chickpeas
Lemony Couscous with Chickpeas
Ingredients
- 350 g uncooked couscous
- ½ teaspoon salt (or to taste)
- 575 ml boiling water
- 2 lemons
- 60 ml olive oil
- 1 x 400g of chickpeas (rinsed and drained)
- 1 cup chopped black olives
One or more of
- 2 tablespoons minced fresh dill
- ½ cup half a small bunch finely chopped fresh parsley
- ½ cup half a bunch finely chopped scallions (spring onions)
- ½ cup half a small bunch minced fresh mint
Garnish
- ½ cup chopped toasted almonds
Instructions
- Put the couscous and salt into a bowl and pour the boiling water over it. Cover and set aside for about 10 minutes, until the water is absorbed.
- Grate the lemon peels and juice the lemons.
- Stir together the lemon zest, ¼ cup of juice, and the olive oil.
- Fluff the couscous with a fork, separating any lumps. Add the chickpeas, olives, the lemon-and-oil mixture, and the herbs and toss well. Add more salt to taste if needed.
- Serve at room temperature or chilled.
- Top with the toasted almonds just before serving.
- Recipe slightly adapted from of Moosewood Restaurant's Simple Suppers cookbook.
Herb-stuffed Tomatoes
Herb-stuffed Tomatoes
Ingredients
- 4 medium tomatoes (ripe but firm)
- ½ teaspoon salt (or to taste)
- 1 large onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 12 wrinkly black olives (pitted and)
- roughly chopped
- 2 tablespoons olive oil
- ¼ cup breadcrumbs
- 2 tablespoons chopped oregano
- 3 tablespoons chopped parsley
- 1 tablespoon chopped mint
- 1½ tablespoons chopped capers
- ¼ teaspoon black pepper (or to taste)
Instructions
- Preheat the oven to 163° C.
- Trim about 1cm off the top of each tomato and discard. Use a little spoon or a melon baller to remove the seeds and most of the flesh, leaving a clean shell.
- Lightly salt the inside of the tomatoes and place upside down in a colander, to drain off some moisture.
- Meanwhile, put the onion, garlic, olives, and 1 tablespoon of the oil in a medium pan and cook on low heat for 5 to 6 minutes, to soften the onion completely.
- Remove from the heat and stir in the breadcrumbs, herbs, capers, and some pepper. Taste and add salt, if you like.
- Wipe the insides of the tomatoes with a paper towel, then fill them up with the herb stuffing, pressing down very gently as you go to get a nice dome of stuffing on top.
- Place the tomatoes in a greased ovenproof dish and drizzle lightly with the remaining oil. Bake for 35 to 45 minutes, or until the tomatoes soften. Serve hot or warm.
- Recipe adapted from Plenty by Yotam Ottolenghi.
Chicken-free Nuggets
Chicken-free Nuggets
Ingredients
- 450 g chickpeas (rinsed and drained (or substitute any white beans))
- 400 g potatoes (rinsed and drained (or 2 cups boiled potatoes))
- 1½ teaspoons wheat gluten (optional, for firmer texture and ease of flipping)
- 30 g dried breadcrumbs
- 1 teaspoon dried parsley
- ¾ teaspoon seasoning (or ½ teaspoon rubbed sage)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 4 tablespoons olive oil (divided)
- Dipping sauce: barbecue sauce (tomato sauce, and/or sweet mustard (optional))
Instructions
- Mash the chickpeas (or white beans) with the potatoes well, until there are no whole chunks in the mix. (After starting with a potato masher, you can use your hands.)
- Sprinkle wheat gluten over the mashed chickpea-potato mixture and combine well.
- Add the breadcrumbs and seasonings, and then mix well. Taste to adjust the seasonings, adding more salt and pepper if needed.
- Using a plate or cutting board, form the mixture into 5-centimetre patties, about 1½ centimeters thick. If the mixture feels dry, add water or oil as needed, 1 tablespoon at a time, just until the patties are easy to form and hold their shape.
- In a large frying pan, heat 2 tablespoons of oil over medium to medium-high heat. Fry half the nuggets for about 8 to 10 minutes on each side until they are nicely browned. (Aim for only turning them once or twice.)
- When the first batch is done, move the patties to a paper-towel-lined plate. Add the remaining 2 tablespoons of oil to the pan and repeat with the remaining nuggets.
- Serve with dipping sauce.
- Recipe and photo from Tanya Sitton in All Animals Magazine.