Vegan Chilli

Vegan Chilli

Posted by on Oct 16, 2018 in Mexican, Vegan Recipes
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Vegan Chilli
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This Vegan Chilli Con Carne is made using The Meatless Farm Co's mince, which looks exactly like regular mince in its packet and is available in Sainsbury's. You could use dehydrated soya mince instead, or opt for the various types of "meatless mince" that you can get in many of the bigger supermarkets. This is a fairly simple recipe with a twist; it's got chocolate in it! A secret ingredient that's not so secret anymore. Make this recipe in around 15 minutes!
Servings Prep Time
4 people 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
10-15 minutes
Vegan Chilli
Print Recipe
This Vegan Chilli Con Carne is made using The Meatless Farm Co's mince, which looks exactly like regular mince in its packet and is available in Sainsbury's. You could use dehydrated soya mince instead, or opt for the various types of "meatless mince" that you can get in many of the bigger supermarkets. This is a fairly simple recipe with a twist; it's got chocolate in it! A secret ingredient that's not so secret anymore. Make this recipe in around 15 minutes!
Servings Prep Time
4 people 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
10-15 minutes
Ingredients
Servings: people
Instructions
  1. Boil the kettle. In a large pan, fry the onions for 4-5 minutes until soft. Add the mince and break up any lumps - stir for a few more minutes.
  2. Add the red pepper, garlic, hot chilli powder, ground cumin and paprika and stir constantly for a few minutes.
  3. Add the drained kidney beans and tomatoes and crumble in the stock cubes. Add approximately 200ml of boiling water. Stir well.
  4. Stir in about 2 Tbsp of tomato puree and add the chocolate. Stir until the chocolate has melted. Cover and simmer for 5 minutes. Add salt and black pepper to taste. Serve with rice and enjoy!

Vegan Meatball Marinara Sub

Posted by on Sep 13, 2018 in Sandwiches, Vegan Recipes
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Vegan Meatball Marinara Sub
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A healthy version of the popular "meatball sub" using soy protein. Leaps and bounds better than a traditional meatball sub!
Servings Prep Time
4 sandwiches 5 minutes
Cook Time
15 mins
Servings Prep Time
4 sandwiches 5 minutes
Cook Time
15 mins
Vegan Meatball Marinara Sub
Print Recipe
A healthy version of the popular "meatball sub" using soy protein. Leaps and bounds better than a traditional meatball sub!
Servings Prep Time
4 sandwiches 5 minutes
Cook Time
15 mins
Servings Prep Time
4 sandwiches 5 minutes
Cook Time
15 mins
Ingredients
Vegan Meatballs
Marinara
Servings: sandwiches
Instructions
Vegan Meatballs
  1. Add the soy protein to a bowl and pour over the stock. Allow to soak in for about 5 minutes. Add the tomato puree, soy sauce, breadcrumbs, nutritional yeast, onion powder, garlic powder and herbs and mix well by hand. Form into balls.
  2. Fry in a little olive oil for 10 minutes until browned and crispy.
Marinara
  1. Add the chopped tomatoes, tomato puree, onion, garlic, extra virgin olive oil, oregano and red chilli flake into a high speed blender and blend until smooth.
The Sandwich
  1. Slice a sub roll in half and lay down 2 slices of vegan cheese (like they do in Subway!). The cheese acts as a shield preventing the bread going soggy! Add the meatballs and a tablespoon of marinara per ball. Bake for 5-10 minutes until the bread starts to go crispy. Sprinkle over nutritional yeast and fresh parsley.

Chickpea, Sweet Potato & Spinach Curry

Posted by on Sep 5, 2018 in Indian, Vegan Recipes
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Chickpea, Sweet Potato & Spinach Curry
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This curry is made with Rogan Josh curry paste and with the addition of coconut milk it makes for a very creamy and filling meal for 4-6! This recipe calls for a slow cooker, although you could just simmer it on low for an hour in a pan.
Servings Prep Time
6 people 10 minutes
Cook Time
3 hours
Servings Prep Time
6 people 10 minutes
Cook Time
3 hours
Chickpea, Sweet Potato & Spinach Curry
Print Recipe
This curry is made with Rogan Josh curry paste and with the addition of coconut milk it makes for a very creamy and filling meal for 4-6! This recipe calls for a slow cooker, although you could just simmer it on low for an hour in a pan.
Servings Prep Time
6 people 10 minutes
Cook Time
3 hours
Servings Prep Time
6 people 10 minutes
Cook Time
3 hours
Ingredients
Servings: people
Instructions
  1. Heat 2 Tbsp oil in a large pan and cook the onions with the curry paste for a few minutes until the onions start to brown. Add the chilli, sweet potato and drained chickpeas and cook for another 2-3 minutes.
  2. Add the tomatoes, mix well and bring to a boil. Taste the sauce and season with salt & black pepper accordingly.
  3. Empty the contents into a slow cooker and cook on high for ~3 hours.
  4. 20 minutes before the end, slowly stir in the coconut milk. Add the spinach one large handful at a timeā€”it may seem like way too much spinach but it wilts down A LOT. With a handful on top, gently push it down into the curry until it's covered and there's room for more. Repeat until all 400g of spinach has been added. It only needs to be left for a few minutes before it's ready to serve.
  5. Serve with the chopped coriander on top with rice, and poppadoms with mango chutney.

Slow-Cooked Caponata

Posted by on Aug 29, 2018 in Italian, Vegan Recipes
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Slow-Cooked Aubergine Caponata
Print Recipe
Caponata is a Sicilian dish with aubergines, onions, tomatoes and black olives in a sweet and sour sauce. This slow-cooked version is amazing, and does not take much work on your part. It's delicious!
Servings Prep Time
4 people 10 minutes
Cook Time
3 1/2 hours
Servings Prep Time
4 people 10 minutes
Cook Time
3 1/2 hours
Slow-Cooked Aubergine Caponata
Print Recipe
Caponata is a Sicilian dish with aubergines, onions, tomatoes and black olives in a sweet and sour sauce. This slow-cooked version is amazing, and does not take much work on your part. It's delicious!
Servings Prep Time
4 people 10 minutes
Cook Time
3 1/2 hours
Servings Prep Time
4 people 10 minutes
Cook Time
3 1/2 hours
Ingredients
Servings: people
Instructions
  1. In a pan add 1 Tbsp olive oil and fry the onions and aubergine until slightly browned, 2-3 minutes.
  2. Add them into the slow cooker along with the garlic, stock, vinegar, chilli, olives, capers, pine nuts and chopped tomatoes. Use one of the empty cans to add a can of boiling water. Cook on high for 3 hours.
  3. Add the orzo and cook for an additional 30 minutes.
  4. At the end stir in a handful of fresh parsley and season with salt and pepper to taste.