Vegan Meatball Marinara Sub

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.

Vegan Salami

Posted by on Aug 19, 2018
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Vegan Salami
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This vegan salami is made out of seitan, and is perfect for sandwiches or pizza! Similar to the pepperoni recipe, but this has a few different spices, is less dense and is cooked for less time to keep its juiciness. Don't buy the expensive pre-packaged seitan—just make your own for a fraction of the price! This recipe uses tapioca starch to mimic the fatty bits slightly, although it's more of a jelly that aids in holding it together. Use 180ml water instead of 140ml if you choose not to use the tapioca (it's just as good without it).
Prep Time
10 mins
Cook Time
1 hour
Prep Time
10 mins
Cook Time
1 hour
Vegan Salami
Print Recipe
This vegan salami is made out of seitan, and is perfect for sandwiches or pizza! Similar to the pepperoni recipe, but this has a few different spices, is less dense and is cooked for less time to keep its juiciness. Don't buy the expensive pre-packaged seitan—just make your own for a fraction of the price! This recipe uses tapioca starch to mimic the fatty bits slightly, although it's more of a jelly that aids in holding it together. Use 180ml water instead of 140ml if you choose not to use the tapioca (it's just as good without it).
Prep Time
10 mins
Cook Time
1 hour
Prep Time
10 mins
Cook Time
1 hour
Ingredients
Main Ingredients
Tapioca
Servings:
Instructions
Tapioca
  1. Add the tapioca starch into a bowl and pour in the boiling water. Mix well with a spoon until it becomes a gooey paste. Set aside while you prepare the rest.
The Rest
  1. Add all the dry ingredients into a bowl and mix together with a fork. Add the wet ingredients including the tapioca, and half of the water. Mix well with your hands and slowly add the rest of the water. If it becomes too sticky, add some more vital wheat gluten. Knead for 2-3 minutes and roll out into a thick sausage shape.
  2. Wrap tightly in foil.
  3. Bake for 1 hour in a pre-heated oven at 220°C. Let it cool completely before taking it out of the foil to keep the moisture in (~2-3 hours).
  4. Slice up and enjoy!

Peri Peri Sweet Potato Wedges

Posted by on Aug 13, 2018 in Vegan Recipes
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Peri Peri Sweet Potato Wedges
Print Recipe
These wedges and its seasoning make for an amazing combo! Crispy, spicy and full of flavour. Knock together the seasoning blend in a few minutes and sprinkle on whatever you choose.
Servings Prep Time
3 portions 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 portions 10 minutes
Cook Time
30-40 minutes
Peri Peri Sweet Potato Wedges
Print Recipe
These wedges and its seasoning make for an amazing combo! Crispy, spicy and full of flavour. Knock together the seasoning blend in a few minutes and sprinkle on whatever you choose.
Servings Prep Time
3 portions 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 portions 10 minutes
Cook Time
30-40 minutes
Ingredients
Peri Peri Seasoning
The Rest
Servings: portions
Instructions
  1. Combine all the seasoning ingredients together.
  2. Add the sweet potato wedges to a large dish or bowl and add the oil. Ensure all the pieces are coated evenly before sprinkling over the seasoning. Mix together well.
  3. Transfer to an oven tray and bake at 220°C for 30-40 minutes, turning the wedges occasionally. Serve with ketchup.
Recipe Notes

Use this seasoning for almost anything! Sprinkle over regular fries, coat tofu with it and lightly fry or add to vegan mayo for a spicy kick.

Vegan Fried ‘Chicken’

Posted by on Apr 16, 2018 in Vegan Recipes
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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
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.