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.
Fry in a little olive oil for 10 minutes until browned and crispy.
Marinara
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
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.
Cook the pasta according to the package instructions - usually 8-10 minutes.
In a bowl add the tofu, liquid smoke and soy sauce and mix well. Ideally you do this ahead of time to let it marinade.
In a large pan, heat the olive oil and fry the tofu for 5-7 minutes until it starts to get crispy and the moisture in the soy sauce has disappeared.
Add the onions and fry until soft, around 5 minutes.
Add the garlic and cook for another minute.
Sprinkle the flour over the mixture ensuring it's all coated well, and cook for another 30 seconds - 1 minute ensuring you do not let it stick and burn.
Add the milk, cream, nutritional yeast, salt and pepper and mix together well. Simmer for 5-8 minutes or until the sauce thickens. If it's too thick, add a splash of milk. If it's not thickening well just let it simmer a little longer.
Stir in the pasta and serve with fresh parsley, and vegan Parmesan if you like. Enjoy!
This vegan pepperoni is made out of seitan, and is so easy and cheap to make. It's dense, spicy and very tasty! Great on pizza (of course!), in a sandwich or just on its own as a snack!
I also have a Vegan Salami recipe which is slightly less dense and juicier, ideal for sandwiches.
This vegan pepperoni is made out of seitan, and is so easy and cheap to make. It's dense, spicy and very tasty! Great on pizza (of course!), in a sandwich or just on its own as a snack!
I also have a Vegan Salami recipe which is slightly less dense and juicier, ideal for sandwiches.
Pre-heat the oven to 200°C. Combine all the dry ingredients in a mixing bowl and mix well with a fork.
Add all the wet ingredients and mix in the water slowly. If you need to add more, go ahead. If you used too much water then sprinkle in a bit more gluten.
Roll out into a sausage shape.
Wrap in foil and bake for 90 minutes. It should be quite dense. Slice it up and enjoy!
When you're hungry and just want something really fast... look no further! This takes 10 minutes (if that) and is incredibly tasty. Just use what you have! This version uses mushrooms, aubergine and red pepper with green chilli for a bit of a kick. I also cheated and used 'straight to wok' medium noodles, which are just so convenient when you want food now.
When you're hungry and just want something really fast... look no further! This takes 10 minutes (if that) and is incredibly tasty. Just use what you have! This version uses mushrooms, aubergine and red pepper with green chilli for a bit of a kick. I also cheated and used 'straight to wok' medium noodles, which are just so convenient when you want food now.
Chop all your veg and heat 1 Tbsp oil in a wok before throwing it all in. Saute for 2 minutes
Add the dark soy sauce and mix well. This will season the veg nicely and add some colour. Add the chinese five spice and ensure everything is covered evenly. You only need about 1/2 tsp of this! Saute for another 2 minutes.
Create a hole in the middle of the wok and add the noodles along with the light soy sauce and white rice vinegar, mix in well. The hotter the pan the better at this stage. Fry the noodles in the middle for 1-2 minutes before mixing with the veg and serving with fresh coriander sprinkled on top.
Recipe Notes
Other great veg options for this include beansprouts, green beans or mange tout, sliced water chestnuts and broccoli. You can make a great stir fry using almost any vegetables you have available!
A ridiculously tasty vegan version of the popular Chinese takeaway favourite: Crispy Chilli Beef!
After accidentally creating some sort of crispy beef/steak out of seitan one day, I refined it to closely resemble the look, taste and texture of the real thing before deciding it would be perfect for a vegan 'crispy chilli beef' recipe. I was not disappointed! It takes a bit of prep work, but once you've tried it you'll realise it was time well spent.
A ridiculously tasty vegan version of the popular Chinese takeaway favourite: Crispy Chilli Beef!
After accidentally creating some sort of crispy beef/steak out of seitan one day, I refined it to closely resemble the look, taste and texture of the real thing before deciding it would be perfect for a vegan 'crispy chilli beef' recipe. I was not disappointed! It takes a bit of prep work, but once you've tried it you'll realise it was time well spent.
In a large bowl, add the vital wheat gluten, nutritional yeast, garlic powder, smoked paprika, bouillon powder and beetroot powder and mix well with a fork. Add the dark soy sauce, liquid smoke and 60ml water and mix well. Form into a dough, set aside the bowl and knead on a clean surface for 2-3 minutes. This will toughen up the gluten slightly. If you use too much water, just add a bit more gluten.
Stretch out the dough so it's long and thin; it will have some resistance, but keep at it and apply pressure with your hands and it will stay put.
Slice the seitan into long, thin strips. It doubles in size when cooking so the thinner you slice it, the better. More surface area means more sauce coverage!
In the bowl you set aside, add the cornflour and Chinese five spice and mix well with a fork. Coat each piece of seitan with the mixture.
In a large wok, heat approx. 6 tbsp vegetable oil until hot. Fry the pieces of seitan for about 10 minutes or until browned and crispy. Set aside.
(while it's cooking, chop the veggies so you're not hanging around)
Veggies
Thinly slice the red pepper and chilli (with seeds). Slice the spring onions and separate the lighter parts from the green. Mince or slice the garlic into small pieces and slice the ginger into matchsticks.
Set aside half the chilli and the green parts of the spring onions.
Fry the ginger, garlic, red pepper, half the chilli and white parts of the spring onions for a 2-3 minutes on a medium heat until soft. Try not to burn the garlic and ginger or they'll go bitter.
Sauce
While the veg is cooking, grab a jug (or bowl) and add the vinegar, light soy sauce, sweet chilli sauce, ketchup and 2 tbsp water. Mix well and add to the wok. Turn up the heat and let it bubble for a minute or two. Add the seitan and ensure the pieces are coated evenly in sauce. Heat for another minute.
Serve on noodles or rice, and sprinkle the green bits of spring onions and remaining chilli on top. Enjoy hot!
Recipe Notes
The seitan could easily be used in any recipe that calls for beef—Chinese or otherwise. You could also make larger quantities of the seitan dough and freeze it for later to save you making it from scratch every time. Also, you can freeze any leftover cornflour/five spice mixture in a bag if you use too much; although it's cheap there's no need to waste anything!
I made this when I came across Soya Mince in Tesco. I figured there must be something I can make with this. I wanted to make something better than the bog-standard bolognese where you use beef mince.
I found that this recipe not only tastes A LOT better, but it's also a lot healthier. Meat, Dairy & Oil free.
Experiment with different spices; this recipe is just the base - I personally add chilli flakes, cumin & smoked paprika, around 1 tsp each. Just throw in whatever you can find, especially if there's half a can of beans in the fridge, or a courgette that's seen better days. Don't waste anything!
I made this when I came across Soya Mince in Tesco. I figured there must be something I can make with this. I wanted to make something better than the bog-standard bolognese where you use beef mince.
I found that this recipe not only tastes A LOT better, but it's also a lot healthier. Meat, Dairy & Oil free.
Experiment with different spices; this recipe is just the base - I personally add chilli flakes, cumin & smoked paprika, around 1 tsp each. Just throw in whatever you can find, especially if there's half a can of beans in the fridge, or a courgette that's seen better days. Don't waste anything!
Dry-fry the onion in a large saucepan on medium-high for around 3 minutes until slightly brown. Add 1 tbsp water at a time if it starts to stick.
Add the garlic and fry for a further 2 minutes.
Add the chopped tomatoes and bring to the boil. Add spices at this stage if you want to.
Reduce heat and add the soya mince, lentils and salt. Add a splash of water and mix thoroughly before simmering for 20 minutes with the lid on. Try not to let it stick to the pan!
While the mince is simmering, cook and drain the pasta. Save some of the starchy liquid to add to your mince if it gets too thick.
Add the basil to the mixture and taste to see if you need to add more salt or spices. I add black pepper and a handful of kale at this point. Put the lid on and cook for a further 1-2 minutes until the kale has cooked.
Serve and sprinkle some nutritional yeast over the top like you would Parmesan cheese.
Recipe Notes
I like to save some in a box to chill in the fridge. I'll heat it up later and put it in a wrap, or have it on toast! It will keep for about 5 days in the fridge.
