Pad Thai
Pad Thai
Ingredients
- 230 g dried rice noodles
- ¼ cup fresh lime juice
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 1 to 2 teaspoons hot chilli sauce
- 1 tablespoon water
- 2 teaspoons peanut oil
- 3 cloves garlic (minced)
- 1 to 2 teaspoons minced (peeled fresh ginger (bottled fresh is OK))
- 1 medium carrot (peeled and cut into narrow strips)
- 8 to 10 green onions (halved lengthwise and then cut into 5-centimetre pieces)
- 1 cup mung bean sprouts
- 2 tablespoons chopped dry-roasted peanuts
- ¼ cup chopped fresh coriander (optional)
- 1 lime (sliced (optional))
Instructions
- In a large bowl, soak the rice noodles in warm water to cover until they are limp and white (about 25-30 minutes). Make sure the noodles soak long enough to be white. If they seem like they aren't soft enough after adding them to the wok, add a teaspoon of water to let them soften a bit more. The noodles should be al dente, but not hard.
- In a small bowl, combine the lime juice, tamari, brown sugar, chilli sauce, and 1 tablespoon of water.
- In a wok or deep skillet over high heat, heat the oil. Add the garlic and ginger and stir-fry for 30 seconds.
- Add the carrot and green onions and stir-fry for 1 minute. Stir in the lime juice-soy mixture.
- Drain the noodles and add them to the wok, tossing with tongs until they are softened and curled (about 1 minute).
- Add the sprouts and toss to mix.
- Divide the mixture among 4 serving plates, sprinkle with peanuts, and garnish with coriander and slices of lime, if desired.
Notes
Recipe adapted from The Big Book of Vegetarian by Kathy Farrell-Kingsley.
Picture by Meredith Lee/The HSUS
Scary Spider Sandwiches
Scary Spider Sandwiches
Ingredients
- 2 slices bread
- Chunky peanut butter and apricot jelly/jam (or your choice of filling)
- Chow mein noodles (or try pretzel sticks or carrot sticks)
- 1 small carrot (for eyes)
- 2 chocolate chips / raisins (also for eyes)
Instructions
- Use cookie cutters, an empty tin or a small cake pan to stamp the monster's "body" out of two slices of bread.
- Tip: Let the bread sit for 10-15 minutes once the shape has been cut out—this makes it easier to spread the filling in the centre as the bread will be slightly firmer.
- Spread the filling on one slice and top with the remaining slice.
- To make the eyes: cut two small carrot rounds. Press them into the top slice of sandwich bread. Top with a dab of peanut butter and press the chocolate chips / raisins on top.
- To make the mouth: cut a moon slither out of the carrot and press it into the top slice of sandwich bread.
- To make the legs: Insert eight pieces of noodles at even intervals around the body of the sandwich.
Notes
This recipe was inspired by the Scary Monster Treat in Jennifer McCann's delightful Vegan Lunch Box collection of recipes.
Picture by Michelle Riley/The HSUS
Corn Dogs with Meat-free Sausages
Corn Dogs with Meat-free Sausages
Ingredients
- Oil (for deep frying)
- ⅓ cup cornmeal
- 1 cup flour
- 2 tsp corn flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup soya milk
- 1 box Fry’s Hot Dogs (cut in half)
- Skewers
- 60 ml tomato sauce
- 45 ml mustard
Instructions
- Heat the oil for deep frying.
- Mix all the dry ingredients together, make a well in the centre and add the soya milk, whisk to form a smooth batter.
- Skewer each Fry’s Hot Dog half and dip into the batter. Deep fry 2 at a time for about 2 minutes until golden brown. Drain on paper towel. Serve the corndogs with tomato sauce and mustard
Beetroot Salad with Meat-free Pops
Beetroot Salad with Meat-free Pops
Ingredients
- 1 box Fry’s Meat Free Pops
- 6 medium sized beetroots (peeled)
- 60 ml olive oil
- 10 ml Dijon mustard
- 30 ml balsamic vinegar
- 5 ml sugar
- Salt and pepper
- 400 g rocket
- 1 x 410g tin chickpeas (drained)
Instructions
- Cook the Fry’s Meat Free Pops following instructions on back of pack.
- Place the beetroot in a large pot and cover with water, bring to the boil and cook for 20 minutes or until the beetroot can be pierced easily with a knife.
- Drain and peel the beetroot once cooled slightly. Cut the beetroot into wedges.
- Make a dressing by whisking together the olive oil, mustard, vinegar and sugar, season with salt and pepper. Set aside.
- Toss together the rocket, pops, dressing, beetroot and chickpeas.
Mange Tout Nuggets
Mange Tout Nuggets
Ingredients
- 70 ml olive oil
- 5 ml Dijon mustard
- 30 ml apple cider vinegar
- 10 ml sugar
- 1 box Fry’s Chicken Style Nuggets
- 500 g butternut (cut into 2cm cubes)
- Salt & pepper
- 5 ml chilli powder
- 2 cups bulgur wheat cooked to packet instructions
- 250 g mange tout (sliced diagonally)
- 6 medium carrots (grated)
- A handful of coriander
- 200 g fresh basil leaves
Instructions
- Preheat oven to 180°C.
- Whisk together 60ml olive oil, mustard, apple cider vinegar and sugar. Season well and set aside.
- Cook the Fry’s Chicken Style Nuggets following the instructions on back of pack.
- Place the butternut in a roasting tray, drizzle over 10ml olive oil, season well with salt, pepper and chilli powder and roast for 35 minutes or until golden brown.
- Cut each nugget in half. Toss together the bulgur wheat, mange tout, carrot, butternut, nuggets, coriander, basil leaves and dressing.
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.