Supergreen Orzo Soup

Supergreen Orzo Soup

Posted by on Sep 16, 2018 in Soup, Vegan Recipes
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Supergreen Orzo Soup
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This incredibly nutritious soup tastes great and is easy to make! This recipe uses a slow cooker, but you could just simmer in a large pan for about 1hr instead if you don't have one. I love the slow cooker because you can just chuck in the ingredients and leave it whilst you do other things! It's very hard to over-cook something in a slow cooker. This yields about 6 generous servings, so prepare to freeze some or reduce the recipe if you don't want so much!
Servings Prep Time
6 people 10-15 minutes
Cook Time
2.5 hours
Servings Prep Time
6 people 10-15 minutes
Cook Time
2.5 hours
Supergreen Orzo Soup
Print Recipe
This incredibly nutritious soup tastes great and is easy to make! This recipe uses a slow cooker, but you could just simmer in a large pan for about 1hr instead if you don't have one. I love the slow cooker because you can just chuck in the ingredients and leave it whilst you do other things! It's very hard to over-cook something in a slow cooker. This yields about 6 generous servings, so prepare to freeze some or reduce the recipe if you don't want so much!
Servings Prep Time
6 people 10-15 minutes
Cook Time
2.5 hours
Servings Prep Time
6 people 10-15 minutes
Cook Time
2.5 hours
Ingredients
Servings: people
Instructions
  1. Turn on the slow cooker to high. Dice the onions and celery and mince the garlic. Fry in a little oil for 10 minutes until the onions are soft and starting to brown.
  2. Add to the slow cooker along with the broccoli, spinach, kale, quinoa, pearl barley and stock. Leave for 2 hours.
  3. Add the orzo and leave for another 20 minutes. Turn off the slow cooker and serve.

Vegan Fried ‘Chicken’

Posted by on Apr 16, 2018 in Vegan Recipes
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Vegan Fried 'Chicken'
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The demand for vegan junk food is on the rise, and for good reason! You may have experienced weirdly-similar mock chicken products available in vegan fast food joints all around the UK and wonder how the hell they do it. The answer is seitan! With this recipe you will learn how to prepare your own fried chicken-style bites, wings, burgers, or whatever else you want to shape it into. Don't be put off by the ingredients list—it's worth it! Besides, most are basic ingredients that you should have in your cupboard anyway.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
40 minutes total 30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
40 minutes total 30 minutes
Vegan Fried 'Chicken'
Print Recipe
The demand for vegan junk food is on the rise, and for good reason! You may have experienced weirdly-similar mock chicken products available in vegan fast food joints all around the UK and wonder how the hell they do it. The answer is seitan! With this recipe you will learn how to prepare your own fried chicken-style bites, wings, burgers, or whatever else you want to shape it into. Don't be put off by the ingredients list—it's worth it! Besides, most are basic ingredients that you should have in your cupboard anyway.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
40 minutes total 30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
40 minutes total 30 minutes
Ingredients
Seitan
Broth
  • 100 ml soy sauce It's cheaper to get the larger bottles of soy sauce found in the oriental section at the supermarket. I used light for this part.
  • 1 litre water
  • 1 onion Medium sized, or half of a large one, chopped into large segments
  • 1 clove garlic smashed
  • 3 sticks celery chopped into halves
  • 2 tsp salt
Crispy Coating
Servings: people
Instructions
Broth
  1. Start by boiling the kettle and placing all the ingredients for the broth into a large saucepan. It needs to be large!
  2. Bring the mixture to a boil and reduce to a simmer (just below boiling point, bubbling very slightly). Cover.
Seitan
  1. Into a large mixing bowl add the vital wheat gluten, nutritional yeast, garlic powder, smoked paprika, bouillon and oregano. Mix with a whisk or fork.
  2. Add the soy sauce and liquid smoke, and add the water in a little bit at a time. Use your hands to form a rough dough. Be careful not to use too much water, but if you do just add a bit more gluten. Knead the dough just a little bit until the ingredients are mixed together evenly - about 2-3 minutes. THIS IS VERY IMPORTANT! Don't overwork it—it only need kneading a little bit else it will go tough. The more you knead the tougher it will get, which is perfect for making seitan steak or beef-style burgers.
  3. With your dough in hand over the broth, rip it up into small pieces and drop them in. You should be able to rip off about 16 pieces. Don't worry if they seem a bit small... they will swell to double the size in the broth! Leave to simmer for 30 minutes.
Crispy Coating
  1. While the seitan is cooking in the broth, prepare your coating. Add the flour, garlic powder, smoked paprika, salt, cumin and chilli flakes to another bowl (you could use the same bowl you mixed the seitan dough in to save washing up!). Mix with a whisk or fork.
  2. After 30 minutes the seitan will be done, so turn out the heat. Ideally you want to wait for it to cool in the broth before coating the pieces with the flour mixture, but that seems like a lot of waiting around, so take the lid off and go do something for 20 minutes or until you can handle the seitan pieces with your hands.
  3. Heat a large wok or frying pan with about 250ml oil (a lot I know, but as long as it's hot enough it shouldn't absorb too much into the seitan).
  4. Gently squeeze each piece of seitan over the sink or broth before pressing them into the flour mixture and set aside. Don't squeeze too hard.. you want some moisture to stay in there so it stays succulent!
  5. With the pan really hot, fry the pieces in the oil for a couple minutes each side until golden brown. I did this in batches which took about 10 minutes because I have a small wok. Note: upon putting the pieces in the pan, it's supposed to be quite violent. If it's not hot enough it will sit there slowly bubbling away, absorbing all that oil. Gross!
  1. Either serve as-is, or do what I did and dip the pieces into buffalo sauce (Frank's & melted dairy-free spread) before flashing on a hot BBQ. Enjoy!
Recipe Notes

You could use BBQ sauce instead of buffalo to make BBQ chicken if you'd prefer. I find that the texture is almost like boneless chicken thigh, it's pretty amazing! Be careful not to overheat it, because it can go quite tough if left on the BBQ for too long.

Spicy Rice

Posted by on Jul 20, 2015 in Vegan Recipes
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Spicy Rice
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This is a great accompaniment to so many dishes, and it tastes so good! I like my food hot so I always either add more chilli flakes or sprinkle some fresh cayenne peppers over the top when it's done (when they're in season!). It's very easy to make and the ingredients are usually knocking about in the kitchen somewhere, so give it a go!
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Spicy Rice
Print Recipe
This is a great accompaniment to so many dishes, and it tastes so good! I like my food hot so I always either add more chilli flakes or sprinkle some fresh cayenne peppers over the top when it's done (when they're in season!). It's very easy to make and the ingredients are usually knocking about in the kitchen somewhere, so give it a go!
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oil in a saucepan and add the garam masala, cayenne pepper and red chilli flakes. Cook the spices for 1-2 minutes before adding the onion and cooking until slightly browned.
  2. Add the garlic and mix for another minute.
  3. Add the stock (I used a Tesco Vegetable Stock Pot), carrots, celery, salt & pepper, rice and 450ml of boiling water (2 parts water to 1 part rice). Give it a good stir and bring to the boil.
  4. Reduce to a low simmer, cover with a lid and cook for about 30 minutes until the water has been absorbed. Try not to touch the rice at all at this stage however temping it may be to keep stirring!
  5. When it's cooked and the water has been absorbed, add the peas, green beans and bell pepper. Give it a mix and take off the heat. I add these bits right at the end so they aren't too soft and they maintain some crunch.
  6. Sprinkle some fresh red chilli over the top and serve!
Recipe Notes

This will be enough for 2-4 people as a side dish. I keep it chilled for up to 5 days and it's absolutely fine to heat in the microwave. Cook in batches and freeze for a quick meal!