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!
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!
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.
Add the red pepper, garlic, hot chilli powder, ground cumin and paprika and stir constantly for a few minutes.
Add the drained kidney beans and tomatoes and crumble in the stock cubes. Add approximately 200ml of boiling water. Stir well.
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!
These burgers taste great, are full of fibre, protein and classic falafel spices that make for an amazing lunch or dinner! Easy to make and cheap as chips.
These burgers taste great, are full of fibre, protein and classic falafel spices that make for an amazing lunch or dinner! Easy to make and cheap as chips.
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!
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.
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.
1tspred chilli flakesI like mine a bit spicy, so I use red chilli flakes but you could use ordinary chilli powder instead.
Servings: people
Instructions
Broth
Start by boiling the kettle and placing all the ingredients for the broth into a large saucepan. It needs to be large!
Bring the mixture to a boil and reduce to a simmer (just below boiling point, bubbling very slightly). Cover.
Seitan
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.
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.
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
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.
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.
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).
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!
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!
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.
I've always loved a good korma, and since going meat & dairy free I thought I wouldn't be able to enjoy one again! This recipe uses zero animal products, is incredibly creamy and tastes great! Add some green chillies if you prefer it hot!
I've always loved a good korma, and since going meat & dairy free I thought I wouldn't be able to enjoy one again! This recipe uses zero animal products, is incredibly creamy and tastes great! Add some green chillies if you prefer it hot!
The rice takes the longest, so put this on first. Add 1 tbsp oil into a saucepan along with 2 tsp of turmeric and 1 tsp cumin seeds. Fry for 1 minute before adding the rice and 450ml of boiling water.
Bring to the boil, cover and simmer for about 15-20 minutes until the water has been absorbed.
Curry
Pour the milk into a jug and soak the cashews in it whilst you do the rest. Put the garlic, coconut, ginger, cumin, garam masala, 1tsp of turmeric and oil in a food processor along with a splash of water and blend until it becomes a paste.
Fry the paste along with the onions in a pan until the onions are lightly browned.
Add the carrots, chickpeas & green beans to the pan and mix.
Pour the milk and cashews into a blender/the smoothie attachment of your processor and blend until smooth.
Add the mixture into the pan, give it a stir and simmer for 10 minutes.
Serve with rice, poppadoms & mango chutney. Delicious!
Recipe Notes
For a bit of heat add some red chilli flakes or fresh green chillies. As there's no meat or dairy involved this will keep for a good week in the fridge. Alternatively make into batches and freeze.
