Vegan Chilli

Vegan Chilli

Posted by on Oct 16, 2018 in Mexican, Vegan Recipes
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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
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!

Homemade Falafel Burgers

Posted by on Aug 12, 2018 in Burgers, Vegan Recipes
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Falafel Burgers
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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.
Servings Prep Time
8 patties 15 minutes
Cook Time
10 minutes
Servings Prep Time
8 patties 15 minutes
Cook Time
10 minutes
Falafel Burgers
Print Recipe
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.
Servings Prep Time
8 patties 15 minutes
Cook Time
10 minutes
Servings Prep Time
8 patties 15 minutes
Cook Time
10 minutes
Ingredients
Servings: patties
Instructions
  1. Cook the lentils in boiling water in a pan until tender. About 10 minutes. Drain and add to a large mixing bowl.
  2. Add half the chickpeas, the onion, garlic and lemon juice into a high powered blender and blend to a paste.
  3. Add the rest of the ingredients along with the chickpea-paste into the bowl with the lentils. Time to get your hands dirty!
  4. With clean hands, combine the mixture well and form into approx. 8 patties.
  5. Fry the patties in a little oil in a frying pan until lightly browned, about 5 minutes each side.
  6. Serve on fresh burger buns with houmous, a slice of vegan cheese, lettuce and tomatoes and a little bit of vegan mayo.
Recipe Notes

Add some spice and use sriracha instead of mayo, or make sriracha mayo! Instead of the lettuce and tomato you could use fried onions.

Vegan Pepperoni

Posted by on Aug 6, 2018 in Vegan Recipes
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Vegan Pepperoni
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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.
Vegan Pepperoni
Print Recipe
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.
Ingredients
Dry Ingredients
Wet Ingredients
Servings:
Instructions
  1. Pre-heat the oven to 200°C. Combine all the dry ingredients in a mixing bowl and mix well with a fork.
  2. 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.
  3. Roll out into a sausage shape.
  4. Wrap in foil and bake for 90 minutes. It should be quite dense. Slice it up and enjoy!

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.

Creamy Vegan Chana Kurma (Korma)

Posted by on Jul 20, 2015 in Vegan Recipes
2 Comments

Creamy Vegan Chana Kurma (Korma)
Print Recipe
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!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Creamy Vegan Chana Kurma (Korma)
Print Recipe
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!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Ingredients
Servings: people
Instructions
Rice
  1. 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.
  2. Bring to the boil, cover and simmer for about 15-20 minutes until the water has been absorbed.
Curry
  1. 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.
  2. Fry the paste along with the onions in a pan until the onions are lightly browned.
  3. Add the carrots, chickpeas & green beans to the pan and mix.
  4. Pour the milk and cashews into a blender/the smoothie attachment of your processor and blend until smooth.
  5. Add the mixture into the pan, give it a stir and simmer for 10 minutes.
  6. 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.