Vegan Gnocchi

Ingredients
1 lb 4 oz (535g) baked and peeled russet potatoes* (~4 1/2 cups riced, unpacked)
1 tsp (5g) salt
2 tbsp (20g) olive oil
2 1/2 cups (284g) all purpose flour, more as needed

Instructions
– Take the peeled, cooked and cooled potatoes and cut them into sections. Using one section at a time, press them through a potato ricer. Alternatively, mash them well so that no lumps remain.
– In a large bowl add the riced or mashed potato, salt, olive oil, and flour and using clean hands mix the ingredients together and then squeeze to gently knead it into a cohesive ball. If the mixture is sticky add flour until it no longer sticks to your hand. If you can’t get the flour to fully absorb and mix into the potatoes add a little extra olive oil until it comes together. The key is to not have a wet and sticky dough so that it’s easy to work with and form into little dumplings.
– Keeping the dough covered so it doesn’t dry out, take a small section at a time to form into the gnocchi. Take a 1 tsp (~6g) piece of dough and squeeze it in your fist to make a compact and roughly shaped ball, then roll it between your palms to make it round.
– For the traditional gnocchi shape with the grooves on one side, place a fork sitting face down on the counter and take the ball and place it at the top of the backside of the tines of the fork. With your thumb on the piece of dough, slide the gnocchi down the tines of the fork until you reach the counter. The gnocchi will turn under your thumb until it has grooves going around about 3/4 of the dough and a small inset divot where your thumb was.
– Repeat with remaining pieces of dough. If the dough becomes sticky at any point, toss shaped gnocchi with flour so they don’t stick together and knead a bit of extra flour into the remaining unshaped dough.
– To cook the gnocchi, bring a large pot of salted water to a boil. Add half the gnocchi to the pot and let it cook for about 4-5 minutes, or until the gnocchi float to the top and have cooked an additional minute at the top. Remove the cooked gnocchi with a slotted spoon and then cook the second batch of gnocchi.

Use the cooked gnocchi in your favorite recipe, or store in the fridge for up to a week (you can freeze for longer).
Notes
*Potatoes can lose 30-40% of their weight when baked, but this will vary depending on how long you baked them, if you baked them covered in foil or not, and how much you let them cool (thereby losing more moisture via evaporation) before using. As a general guideline use 2 1/2 lbs of uncooked russet potatoes to get 1 lb 3-4oz after baking. It’s easy to add extra flour if needed.

**To bake the potatoes: Prick in many places with a fork or knife, then bake covered in foil or uncovered and on a baking tray) at 425 ºF for 45-60 minutes, or until soft and easily pierced with a fork. You can shave off 15-20 minutes by microwaving the potatoes for 3 minutes before baking. Let them cool before using.

*If you use previously baked potatoes that have been hanging out in the fridge, microwave them for 1 minute to make them softer and easier to rice or mash.

Recipe originally from https://www.thecuriouschickpea.com/homemade-vegan-gnocchi-recipe/

Vegan Dan Dan Noodles

Serves 2-3

Ingredients
1 tbsp sesame oil, plus extra if needed
125g mushrooms (we used shiitake), finely chopped
200g plant-based mince
200g ramen noodles (or whichever noodles you prefer)
2 garlic cloves
Thumb-size piece fresh ginger
1 tsp chinese five-spice powder
3 spring onions, sliced
Chilli oil for drizzling
2 tbsp sesame seeds

For the sauce…

2 tbsp tahini
2 tbsp soy sauce
1 tbsp rice vinegar or balsamic vinegar
1 tbsp sesame oil
1 tsp sugar
1 tsp chilli flakes

Method
1) Heat the sesame oil in a hot frying pan, then add the mushrooms and mince with a pinch of salt. Fry for about 10 minutes, stirring regularly, until you’re left with a crispy mixture (turn down the heat if you find it sticks to the pan too much).
Meanwhile, cook the noodles according to the packet instructions. Drain and rinse with cold water.
2) Mix all the sauce ingredients in a bowl with 50ml cold water.
3) Grate the garlic into the mince pan with the ginger. Add the chinese five-spice and cook for 1 minute, adding a splash more sesame oil if the mixture looks too dry.
4) Pour in a third of the sauce and cook for 2 minutes until the mince
is slightly browned. Remove half the mince mixture and set it aside. Reduce the heat to low. Transfer the cooked noodles to the pan and add most of the spring onions. Increase the heat, pour in the remaining sauce and stir well, adding a splash of water to loosen if necessary.
5) Divide the noodle mixture among 2-3 bowls. Top with the reserved crispy mince, then finish each portion with a drizzle of chilli oil, sesame seeds and the remaining spring onions.

Credit to SPEEDY BOSH

Vegan Ramen

This is mine and Dan’s version of ramen but it isn’t the traditional way…

I would check the toppings out further below too, as the actual Ramen doesn’t take very long…

Serves 4

For Ramen 

Ingredients

  • 1/2 tbsp extra virgin olive oil
  • 1 tsp sesame oil
  • 1 onion, chopped finely
  • 4 cloves garlic, minced
  • 1 tbsp ginger, finely chopped
  • 1 tbsp tahini
  • 2 tbsp miso paste
  • 1/2 tbsp Gochujang paste (not essential, makes it spicy)
  • 1 pak choi
  • 400g~ mushrooms (Shitake is best (NOT DRY), chestnut is good but any will do)
  • 2 litres~ vegetable stock
  • 2 packets of ramen

Method

  1. Heat a pan over a medium low heat, add olive oil and sesame oil to the pan
  2. When you can start to smell the sesame oil, add the onion
  3. Once the onion have sweated for a while/ look transparent (2/3 mins), add ginger, garlic, miso and tahini (add a little stock if it starts to stick).
  4. After a couple minutes add the mushrooms and pak choi and mix all this together (add more stock to help if necessary).
  5. Add some more stock, leaving about 1/2 litre out of the pan.
  6. Add the noodles to the pan.
  7. Once these have cooked, add some more stock if you would like it more soupy (you may want to add a little more miso).

For Toppings

Roasted Veg: (mix and match these)

Ingredients:

  • 1 Sweet potato, thick matchsticks
  • 1 Carrot, less thick matchsticks
  • 1 Parsnip, less thick matchsticks

Method:

  1. Preheat oven to 180 degrees.
  2. Lay out matchsticks on a tray lined with baking parchment (foil will work but it sticks more)
  3. Spray/ brush the sticks with oil
  4. Make the matchsticks for about 10 minutes, turning halfway through.

Tip: If your matchsticks are ready before your ramen, keep them on a low heat in the oven.

Deep Fried Tofu:

Ingredients:

  • 30g~ cornflour
  • 1 pack extra firm tofu (280g), cut into little cubes (about 2cm cubed but use your intuition)

Method

  • Heat deep fat fryer/ oil in the pan
  • Coat your tofu cubes in cornflour
  • Test the oil is hot enough with a small amount of cornflour, if it sizzles a lot, its ready
  • Fry your tofu in about 3 batches and cook until the outsides are nice and crispy, if you’re doing it in a pan, make sure they’re crispy on all sides.

Additional extras

  • Spring onion, chopped
  • Sesame seeds (even better roasted)

Inspiration from https://minimalistbaker.com/easy-vegan-ramen/ and https://www.bbcgoodfood.com/recipes/vegan-ramen

Everyday Healthy Porridge

Serves 1

Ingredients

  • 1/2 cup jumbo oats
  • 1/2 cup oat milk
  • 1/2 cup water
  • 1 Tbsp chia seeds
  • 1 Tbsp flaxseed
  • squirt of maple syrup/ agave nectar
  • sprinkle of pumpkin seeds

Instructions

  1. Add oats, milk, water, chia seeds into a pan and bring to the boil
  2. Once it is the right consistency for you, add to a bowl
  3. Add maple syrup and pumpkin seeds

Burrito Rice

Ingredients:

  • 1 cup brown rice
  • 6 cups boiling water
  • 1 tbsp oil/ vegan butter
  • 3 spring onions sliced.
  • 1 carton/ tin black beans (est 380g undrained)
  • bunch of coriander, chopped

Instructions

  1. Bring water to the boil
  2. Rinse the rise in a colander.
  3. Add rice to the pan
  4. Once boiling add the rice, reduce to medium -high heat and leave uncovered. It should take about 20-30 minutes to cook.
  5. Once the rice is cooked, drain and leave in the pan with the lid on for 10 minutes.
  6. Heat the oil/ butter in a seperate pan
  7. Add the spring onion and leave for a minute
  8. Add the black beans and cook for a few miuntes
  9. Add the cooked rice
  10. Turn off the heat and stir in the coriander.

Inspired by BOSH

 

One Pot Pasta

Ingredients

for 4 servings

  • olive oil, to taste
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 pt grape tomato(400 g), halved
  • salt, to taste
  • pepper, to taste
  • 2 ½ cups vegetable broth(600 mL)
  • 2 ½ cups non-dairy milk(600 mL)
  • 16 oz dried pasta(455 g)
  • 5 oz fresh spinach(40 g)
  • ⅓ cup nutritional yeast(20 g)

Instructions

  1. In a large pot over medium heat, add the olive oil and onion and cook for 3-5 minutes until semi-translucent.
  2. Add the garlic and tomato paste and cook for 3 more minutes, stirring occasionally.
  3. Add the tomatoes and cook for 3-5 more minutes, until the skins begin to wrinkle and tomatoes begin to release liquid.
  4. Season with salt and pepper, than add the vegetable broth, non-dairy milk, and pasta and stir until combined.
  5. Bring to a boil, then cover, reduce heat, and let simmer for 10 minutes or until most liquid is absorbed.

Notes

I will often use less pasta and put a greater variety of vegetables in. I don’t add as much liquid at first and add more if needed.

 

Banana Pancakes

Ingredients

  • 1 and 1/4 cups (156g) All Purpose Flour
  • 2 Tbsp Sugar
  • 1 Tbsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
  • 1 Large Ripe Banana, (1/2 cup mashed/120g)
  • 1 Tbsp Coconut Oil + more for frying
  • 3/4 cup (180ml) Soy Milk (or another non-dairy milk)
  • 1 tsp Vanilla Extract

Instructions

  1. Sift the flour into a mixing bowl and add the sugar, baking powder, salt and cinnamon, mix together.
  2. Mash the banana in a bowl and add the coconut oil and mash together. Add to the mixing bowl with the soy milk and vanilla and mix in. Your batter will be fairly thick.
  3. Heat up a pan with a little coconut oil until hot and then add in some batter for your first pancake, around 1/4 cup of batter at a time. When the pancake starts looking dry along the sides with little bubbles on top, then flip it over until browned on the other side. Keep flipping and pushing down with your spatula until the pancakes are very nicely browned and the inside has had a chance to cook through.
  4. Serve pancakes with some sliced bananas, other fresh fruits as you like and syrup for drizzling.

Recipe originally from Loving it Vegan

Tarka Dhal (Lentil Curry)

{Serves 4-6} {Prep 10mins} {Cook time 45 mins}

Ingredients
  • 5 table spoons vegetable oil
  • 1 medium (100g) white onion, finely sliced
  • 1 cup (180g) red split lentils
  • ½ cup (95g) yellow dried split peas (chana dhal)
  • ½ cup (100g) split mung beans
  • 6 cups (720ml) water
  • 2 medium bay leafs
  • 1 table spoon coconut oil
  • salt to taste (1 table spoon*)
  • 1 tea spoon turmeric
  • ¼ tea spoon chilli powder
  • 1 tea spoon curry powder
  • 2 green chillies, sliced in half lengthways
  • 1 large (150g) red tomato, diced
  • ¼ tea spoon whole cumin seeds
  • ¼ tea spoons mustard seeds
  • 10 garlic cloves, chopped
  • ½ cup fresh cilantro (coriander), roughly chopped
Instructions
  1. Sautee the onions in 4 table spoons of oil over a medium heat for 5 minutes.
  2. Wash the red split lentils, yellow split peas and split mung beans together in water until the water runs clear. Add them to the onions and combine well.
  3. Add the water, bay leafs, coconut oil, salt, turmeric, chilli and curry powder. Increase the heat to high and bring to the boil. Stir well, put the lid on and reduce the heat to medium. Cook for 25 minutes.
  4. Whisk the lentils for about 1 minute. Add the green chillies and tomato. Simmer for a further 5 minutes with the lid off.
  5. Meanwhile in a small frying pan over a medium heat, fry the cumin, mustard seeds and garlic in 1 table spoon of oil, until the garlic is light brown (about 1-2 minutes, watch the garlic carefully as the garlic can burn easily and quickly)
  6. Carefully pour the oil, cumin, mustard seed and garlic mixture into lentil curry. Stir, add fresh cilantro and cover with a lid to intensify and retain the aromas and flavour!
  7. Serve immediately over warm rice or with naan.
NOTES
*I state the amount of salt I use in all of my recipes as a reference point. However, you are free to adjust the level of salt according to your taste preferences.
Adapted from Something Tasty

Vegan Courgette/ Zucchini Fritters

{Yields 8} {Prep 15 mins} {Cook 12 mins}

Ingredients:

  • 3 and 1/2 cups (490g) grated courgette/ zucchini (measured/weighed before squeezing out excess water)
  • 1 tsp Salt
  • 1 cup (125g) All Purpose Flour
  • 1/4 cup (15g) Nutritional Yeast
  • 1 and 1/2 tsp Baking Powder
  • 1/2 tsp Crushed Garlic
  • 2 Spring Onions (Chopped)
  • 1/4 cup (56g) Vegan Butter (Melted)
  • 2 Tbsp Olive Oil (for frying)

Instructions:

  1. Grate the courgette and then add it to a mixing bowl. Sprinkle over the salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water from the courgette. Then use your hands to squeeze the courgette and drain off excess water. Place the squeezed courgette into another bowl and leave the water behind.
  2. Once the squeezed courgette is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together. It will be very crumbly.*
  3. Add in the melted vegan butter and mix into a thick batter.
  4. Preheat the oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray. This is where you’ll place your fritters to keep them warm.
  5. Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, use an ice cream scoop/cookie scoop to scoop out even sized amounts of batter into the frying pan. If you don’t have a cookie scoop just use around 1/4 cup for each fritter. Use your spatula to press it down from the top and flatten. Depending on the size of your pan you can cook a few at a time. I was able to do 4 at a time.
  6. Let it cook for a few minutes and then flip over – around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.
  7. Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch.

Recipe originally from Loving It Vegan

Taco/ Fajita/ Chilli Seasoning

Ingredients

  • 4 tablespoons of chilli powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 2 teaspoons paprika
  • 2 tablespoons ground cumin
  • 3 teaspoons sea salt
  • 4 teaspoons black pepper

Instructions

In a medium bowl, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, cayenne pepper, oregano, paprika, ground cumin, sea salt, and black pepper.

Store in an airtight container at room temperature
Recipe originally from My Baking Addiction.