Vegetarian Quinoa Chilli

{Serves 10-12} {Prep 10mins} {Cook 45mins}
Ingredients

  • 1/2 cup quinoa, rinsed
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, diced
  • 1 large carrot, peeled and chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 medium courgette, chopped
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 3 (15 ounce) cans diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2-3 tablespoons chili powder, depending on your taste 
  • 1 tablespoon ground cumin
  • Salt and black pepper, to taste
  • Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.


Method:

  1. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.
  2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
  3. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.
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Tasty Tofu Scramble

{Serves 1} {Prep 15 minutes plus draining} {Cook 10 minutes}

Ingredients

  • 300g (10 1/2oz) silken tofu
  • 1 tsp coconut oil (or other)
  • 1/2 tsp mustard seeds
  • 1 red onion, peeled, finely chopped
  • 1/2 green chilli, finely chopped
  • 6 almonds*
  • 1/4 tsp ground turmeric
  • 1/2 tsp sea salt
  • squeeze of lime

*tastes fine without

Method

  1. Place the silken tofu on a couple of kitchen towels and leave for at least an hour (and longer if you can) to let the water drain. If you don’t have time for this, then cook the tofu for a little longer in order to let the water evaporate.
  2. Melt the coconut oil in a large frying pan (skillet) on a low heat, add the mustard seeds and let them pop, then add the red onion, green chilli (and almonds). Cook, stirring, for a couple of minutes until the onions are lightly browned, then break or crumble the tofu into the pan.
  3. Add the turmeric, salt and a squeeze of lime and stir together. Cook over a medium-low heat for at least 10 minutes so the water evaporates.

This recipe is by Mira Maneck

Mexican Avocado and Bean Burrito

{Serves 4-5} {Prep 15mins} {Cook 5mins}

Ingredients

  • 1 punnet of cherry tomatoes, sliced
  • 2 avocados, lightly mashed
  • 1 large garlic clove, peeled and crushed
  • Juice of 1 lime
  • 210g (7 1/2oz) refried beans
  • 230g (8oz) drained cooked black beans
  • 50g (1 3/4oz) sun dried tomatoes, drained
  • 10g (1/2oz) jalapenos, sliced
  • 1/4 tsp fajita seasoning (optional)
  • 130g (4 1/2oz) tinned sweetcorn, drained
  • tortilla wraps

Method:

  1. In a wok or a pan, add the cherry tomatoes and allow to cook on low for around 10 minutes until the tomatoes have softened.
  2. Place the avocados into a bowl and mash. Add the remaining ingredients (apart from cherry tomatoes) and mix until combined, then add the cooked cherry tomatoes.
  3. Lay the tortilla wraps flat and fill each wrap with some of the delicious Mexican filling, roll the burrito and wrap the bottom in foil – this helps it stay together.
  4. Enjoy with guacamole or salsa!

This recipe can be found on The Little Blog of Vegan

Mushroom Stroganoff

Ingredients:

  • 25g (1 oz) Vegan butter
  • 1 tbsp oil
  • 160g (5 3/4 oz) sliced onions
  • 550g (1 lb 4 oz) medium mushrooms, sliced
  • 1/2 tsp garlic puree
  • 1 tsp ground paprika
  • a good pinch chilli powder
  • 50 ml/ 2fl oz vegan white wine
  • 30g/ 1 oz tomato puree
  • 1 tsp vegetable stock granules,dissolved in 100ml/ 3 1/2fl oz water
  • 100ml/ 3 1/2fl oz vegan cream/ creme fraiche
  • 1/2 tsp chopped parsley
  • Boiled rice, to serve

Method:

  1. Melt the butter and oil in a large pan. Add the onions, mushrooms, garlic puree, spices and wine and cook for 10 minutes.
  2. Stir in the tomato puree, stock and cream. Bring to the boil and then reduce the heat to a simmer. Add the parsley.
  3. If the sauce is too think, simmer the stroganoff until the volume of liquid has reduced to the desired consistency.
  4. Serve with the boiled rice.

Recipe can be found here

Chive and Onion Frittata with Sun-dried Tomato

{Serves ~4} {Prep 20mins} {Cook 5/10mins}

Ingredients:

  • 2 tbsp olive oil
  • 2 medium onions, peeled, finely diced
  • 1-2 garlic cloves, peeled and minced
  • 60ml soya milk
  • 300g (10 1/2oz) silken tofu, drained
  • 1-2 tsp Dijon mustard
  • 1 tbsp tahini
  • 45g (1 1/2oz) chickpea flour
  • 2 tbsp nutritional yeast flakes *
  • 2 tbsp cornflour
  • 1/4 tsp ground turmeric
  • 1/2 tsp salt
  • 6-8 sun-dried tomatoes in olive oil, drained and diced
  • 25g (3/4oz) chives, chopped

*I did it without this but it does make it ‘eggier’

Method

  1. Gently heat 1/2 tbsp oil in non-stick ovenproof frying pan. Add the onions and cook for 4 minutes on medium heat. Add the garlic and cook for a further minute, then remove from the heat.
  2. Place the milk, tofu, mustard, tahini and 1 tbsp olive oil in a mixing bowl and blend smooth. Add the chickpea flour, nutritional yeast, cornflour, turmeric and salt, and blend to combine. Fold in the cooked onions and garlic, sun-dried tomatoes and most of the chives (reserve some for the garnish).
  3. Coat the bottom of the frying pan with 1/2 tbsp oil and pour in the frittata mixture. Use a spatula to distribute the mixture evenly in the pan. Sprinkle the reserved chives on top and lightly press down. Cook for 15 minutes on medium-low heat, or until the edges start to firm up.
  4. Towards the end of the cooking time, preheat the grill. Place the frying pan under the grill (with the handle sticking out) until the frittata is lightly browned (about 3 minutes). Remove the pan from the oven and leave to rest for at least 5 minutes (it will firm up as it cools), then loosed with a slotted turnerand slide on to a chopping board. Slice into segments and serve.
  5. The frittata can be stored in the refrigerator for three days. It can be eaten cold or gently warmed before serving.

This recipe is from http://www.bitofthegoodstuff.com

Veg Manchurian

*** You need to prep Holy Trinity Paste first*** (5/10 minutes)

{Makes around 10 balls} {Prep 20 mins} {Cook 20 mins}

Ingredients:

For the fritters

  • 145g (5oz) grated carrot
  • 145g (5oz) shredded white cabbage
  • 60g (2oz) sliced spring onion
  • 80g (3oz) thinly sliced green beans
  • 1 tsp Holy Trinity Paste
  • 3 tbsp plain flour
  • 2 tbsp cornflour
  • 1/2 tsp salt
  • Vegetable oil,  for frying

Feeling fancy? For the sauce

  • 4 tbsp vegetable oil
  • 1 tsp finely diced root ginger
  • 1 tsp finely diced garlic
  • 100ml (3 1/2 fl oz) light soy sauce
  • 100ml (3 1/2 fl oz) vegetable stock
  • 50ml (2fl oz) red chilli sauce
  • 2 tsp cornflour
  • 1 green chilli, finely sliced
  • 2 spring onions, sliced, to garnish

Method:

  1. Mix together all of the ingredients to make the vegetable fritters (apart from the oil for frying) in a large mixing bowl. When all of the mixture has come together, form into even balls (around the same size as a golf ball). You may want to do this in batches, as the fritters fry best when freshly rolled.
  2. Heat the vegetable oil in a deep-fat fryer or large, heavy bottomed pan to 180c.
  3. Carefully add the fritters, in batches, and deep fry each batch for 5-6 minutes until golden brown. Drain on paper towels to absorb any excess oil and set aside until required.
  4. For the sauce, heat the vegetable oil in a wok or a saucepan over low-medium heat and fry the ginger and garlic until golden-brown. Add the soy sauce, vegetable stock, 400 ml (14fl oz) water and the chilli sauce and allow to gently come up to the boil.
  5. Mix the cornflour with a splash of cold water and add to the pan. Allow the sauce to thicken slightly and simmer for 2 minutes, stirring occasionally.
  6. Add the fried fritter balls to the sauce and gently mix in, being careful not to break any of the fritters. Sprinkle over the green chilli and spring onion slices and serve.

Recipe from My Modern Indian Kitchen by Nitsha Patel

Batata Vadas

*** You need to prep Holy Trinity Paste first*** (5/10 minutes)

{ Makes around 10-12 balls } {Prep 20 mins } {Cook 15 mins}

Ingredients:

For the filling

  • 1kg (2lb 3oz) mashed potatoes (I used Maris Piper)
  • 2 tsp Holy Trinity Paste
  • 2 tsp salt
  • 1/2 tsp tumeric
  • 1 tsp Kashmiri red chilli powder (I used standard chilli powder)
  • 2 tsp caster sugar
  • Juice of 1 lemon

For the batter

  • 200g (7oz) gram flour, sifted
  • 1/2 tbsp cornflour
  • 1 tp tumeric
  • 1 tsp of salt
  • vegetable oil, for frying
  • plain flour, for dusting

Feeling fancy? For the seasoned oil

  • 3 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds
  • 1/2 tsp asafoetida*

*I left the asafoetida out as I am not a massive fan… but you might like to try it.

Method:

  1. Combine all the ingredients for the filling together and them mix well.
  2. For the seasoned oil, heat the oil in a small saucepan over medium heat, add mustard seeds and allow to sizzle and crackle. Add the sesame seeds, shake around in the pan and then add the asafoetida and stir with a spatula or a wooden spoon for 10 seconds. Remove the saucepan from the heat.
  3. Pour the hot seasoned oil into the filling mixture and mix well again.
  4. Shape the mixture into golf ball-sized pieces and put them into the refrigerator to chill.
  5. Mix all of the ingredients for the batter together with 230ml (8fl oz) water. Set aside.
  6. Heat the oil for deep frying in a deep fat-fryer or large, heavy bottomed pan to 180c. Gently roll the balls around in the flour for dusting (batches of four or five) and then dip into the batter.
  7. Place the battered balls into the hot oil and deep fry until golden brown (about 4-5 minutes). Drain on paper towels. Repeat with the rest of the balls.

Recipe from My Modern Indian Kitchen by Nitsha Patel