Vegan Recipe Thread.

Gingham_Ribbon · 2 September 2007 at 12:27PM

Hi, this thread is for vegan recipes only. There are quite a lot of vegetarian ideas on the board now but we're not overrun with vegan ideas. So I'll start the ball rolling:

Beetroot and brazilnut salad:

3 cooked beetroots, peeled.
Large handful of brazilnuts, roughly chopped.
Large handful of washed watercress or rocket
2tbsp Olive oil
1tbsp White wine vinegar
1tsp Mustard

Chop the beetroot and place in a bowl. Toast the brazilnuts until aromatic and add to the beetroot.
Mix the oil, vinegar and mustard and add a drop of water. Stir and add to the beetroot and nuts.
Add the watercress or rocket just before serving.

Carrot and sesame seed salad.

2 medium carrots, peeled and grated.
1 tbsp sesame seeds
juice of half a lemon (or 1tbsp of bottled lemon juice.)

Mix and serve - easy!

Couscous and mixed vegetable salad.

1 cup of couscous
1 broccolli head, seperated into spears and washed.
half a cup of french beans, topped, tailed and cut into thirds.
1 sweetcorn, kernals removed with a sharp knife (save any juice to add to the pan.)
1 courgette, thinly sliced
1 small onion, finely chopped
half a cup of dried cranberries
half a cup of toasted pine nuts
half a vegetable stock cube
juice of 1 lemon

Add broccoli to a small pan of boiling water. After 3 minutes add the french beans. After a further 2 minutes, add the corn and any juice. (Frozen corn is fine.) Allow to cook for 8 minutes or until broccoli is firm but not tough.

Meanwhile, fry the onion and courgette together until soft.

Drain the vegetable cooking water into a measuring jug. Measure out just over a cupful and add the half stockcube. Bring back to the boil, then add the couscous and cranberries. Stir, cover and leave for 3 minutes. Fluff up with a fork and mix in the vegetables and lemon juice. Serve scattered with pine nuts.

You may need to heat it through again to absorb all the stock, or you may need to add a tiny bit more water to cook the couscous through for another minute. If so, use a fork to keep the grains seperate.

(I use a children's plastic mug to measure this - accuracy really isn't important except to make sure that there is a little more water than couscous.)

Pandora123_2 · 2 September 2007 at 1:43PM

Bean and Vegetable Burritos

1 tablespoon olive oil
1 medium onion, finely diced
1 medium red pepper, finely diced
1 medium courgette, finely diced
2 cloves garlic, minced
1 tin black beans or pinto beans, drained & rinsed
Ground cumin, paprika, cayenne powder, salt & pepper

package of six wraps (I like the Sainsbury or Tesco organic ones as there is no junk in them), or homemade ones

Guacamole
Fresh salsa
Finely chopped spring onions
Shredded lettuce
Shredded Cheezly or Scheese
Optional: Vegan sour cream (Tofutti brand is now made with non-hydrogenated oil)

Heat oil in big frying pan. Add onion, saute a few minutes. Add red pepper and courgette and continue to saute until vegetables have softened, about 10 more minutes. Add garlic, saute another couple of minutes. Add beans to pan, mix well and heat until mixture is hot. Season with cumin, paprika, cayenne, salt & pepper. Set aside. (I usually transfer to a covered dish and put in a warm oven. That's because I need the same frying pan to heat the tortillas!)

To heat tortillas, heat a clean dry frying pan over medium heat. When hot, place one tortillas in pan and press down on it with a pancake flipper. Do this for about 15 seconds, then flip over and do the same on the other side. The tortilla should puff up a bit in places and also soften. I usually flip it a couple of times. You want the tortilla to stay soft, so don't overheat it. When the first one is done, put it between a folded kitchen towel that's been placed in a plastic bag. Fold the edge of the bag over to keep the tortilla warm and moist. Continue heating the remainder of the tortillas, adding them to the bag as they are finished.

To serve, put a scoop of the bean/vegetable mixture on a tortilla, top with guacamole, salsa, spring onions, lettuce, Cheezly or Scheese and the vegan sour cream. Roll up (tucking in bottom end so it doesn't all fall out), and eat, making "mmmm, mmmm" sounds as you do so (the latter will happen automatically).

Makes six good-size burritos, enough for two hungry piggies or three with more normal appetites.

Guacamole

1 avocado
1 tablespoon finely minced onion
1 small clove garlic, minced
Juice of 1/2 lemon or lime
Salt
Chopped fresh coriander

Mash avocado, add other ingredients and mix well.

Fresh salsa

250g fresh tomatoes, finely chopped (nice tasty organic ones are best)
1/2 small onion, finely chopped
1 clove garlic, minced
Salt
Chopped fresh coriander

Mix ingredients well. Best if left to stand for 10-15 minutes (unrefrigerated).

:A

frogga · 2 September 2007 at 2:14PM

Ooh this is interesting. I have been a veggie for 25 yrs since I was at primary school but really have wanted to be vegan for ages. I have just started ANOTHER weight loss atempt and apart from the anilmal welfare reasons I think it will really help to be veagn. Some lovely ideas , thanks. haven't got any of my own though!:rotfl:

floyd · 2 September 2007 at 2:14PM

This is a great idea for a thread as I often cook for friends who are vegan. I wanted to ask, is Trex white vegetable fat vegan or is it processed at a plant that also deals with animal fats?

My friend gave me this recipe

[FONT=&quot]Vegan Chocolate indulgence cake:

125g soya margarine
300ml unsweetened soya milk (split into 250ml and 50ml quantities)
2 tbsp golden syrup
1 tsp bicarbonate of soda
250g plain flour
50g cocoa
250g sugar

Top with any of following: Dairy-free chocolate like Green and Blacks Maya Gold, Vegan friendly cake covering (icing or frosting), chopped hazelnuts or walnuts or dried fruit......or any combination of them all!

Pre-heat your oven to Gas Mark 4 (180 C).
In a saucepan melt the soya margarine, syrup and 250ml soya milk.
In the 50ml of soya milk measured out dissolve the bicarbonate.
In a large bowl combine the flour, cocoa and sugar (sieve the flour to ensure no lumps).
Fold in the melted mixture from the saucepan and finally add the bicarbonate/milk mixture.
Fold in until all the ingredients are well mixed through.
Line a 20cm baking tin with baking paper or grease it with a little soya margarine. Pour the cake mixture into the tin and immediately place in the oven at Gas Mark 4 for 30 minutes.
Once the cake has cooked for 30 minutes reduce the heat to 160 C for a further 1 hour and 15 minutes. If you have a fan-assisted oven reduce the oven temperatures by 20 C.
Once cooked remove the cake from the tin and place on a wire rack to cool.
Once cooled, the cake can be topped with dairy-free chocolate (this is lovely melted and drizzled over the cake)
If stored in an air tight container, this cake will keep for between 2-3 days.

[/FONT]

Desperate_Housewife_2-2 · 2 September 2007 at 2:19PM

what a good idea for a thread! I make my own hoummous with
1 can chick peas
2tbspn tahini
1/2 a lemon juice
1 clove garlic
1 tbspn olive oil

all whizzed up together, spread on warm pitta bread with home sprouted beans!

sleepymy · 2 September 2007 at 2:33PM

Frogga you might find this thread handy if you've any vegan questions http://forums.moneysavingexpert.com/showthread.html?t=393114

floyd I can't find Trex in the animal free shopper or online to see if it's vegan. I did find: cookeen 100% vegetable fat, Crisp'N'Dry solid 100% vegetable fat, White Flora 100% vegetable fat if these are any use to you?

If you've every any questions about suitability of foods feel free to ask, although you're not vegan you're still welcome to ask for help over on the vegan thread I linked earlier.

Not trying to lure anyone by linking, I just think these two threads can work really well together

Breakfast Rice Pudding (Makes 6 1/2-cup servings)
* 2 cups cooked brown rice
* 1-1/2 cups vanilla rice milk
* 3 tablespoons raisins
* 2 tablespoons maple syrup
* 1 teaspoon vanilla extract
* 1/4 teaspoon cinnamon In a medium-size saucepan,
combine all ingredients and bring to a slow simmer.
Cook uncovered—stirring occasionally—for about 20 minutes, or until thick. Serve hot or cold. Recipe from Foods That Fight Pain, by Neal Barnard, M.D.

Quick Quinoa breakfast -
Wash quinoa, put in pot with double amount of water/soya/rice or nut milk. When turns transparent take off heat and stir in favorite soy yogurt and berries.

Anyone got good savory quinoa recipes that they've tried and tested?

Gingham_Ribbon · 2 September 2007 at 2:45PM

Hi. Glad you're all finding this thread. If you don't mind can we stick to pure recipes only on here and any questions to be asked on Sleepy's thread - link above. Thanks.

fairy3 · 2 September 2007 at 3:23PM

Bean Pate

1 tin kidney beans
half an onion
1 clove garlic crushed
half a green chilli finely chopped
1 tsp paprika
A little oil

Method

Fry onion, garlic, chilli and paprika in oil until soft
Drain beans and either blend or mash
Mix with the cooled fried mixture

Refrigerate before serving

Makes 4 snack/lunch time portions

PS I have added the odd mushroom and pepper to the fried ingredients and it has turned out well

G
x

dolly_day_dream · 2 September 2007 at 6:01PM

Hi Fairy,

the recipe I have just put together is very similar to yours

Kidney Bean burgers.

I chopped onion
1 clove of garlic
Can of kidney beans (or equivalent weight in cooked beans)
2oz (approx) oats
Soy sauce
Pepper

I fry the onion untill soft and add the garlc for the last minutes
Then I put it in a bowl with the kidney beans and mash together with a masher
Then I add the soy sauce (a couple of glugs) (technical term)
Add the oats and ground pepper. (I don't add any extra salt cos the soy sauce seem quite salty by itself)
Mix it all together and let the oats soak up the excess moisture
Shape into burgers
Cook in the oven (10 - 15 mins) or fry - never have so not sure how long.
Works well in a bap with some salad.

Rice and beans
3 or 4 large onions
3 or 4 cloves of garlic
1 tablespoon dried thyme
1 1lb tomatoes
1 tablespoon chopped chives
2 cans worth of black eyed beans
2 oz of cooked rice - well rinsed and washed again.

Cook the onions for about 3 mins
Add the garlic and continue cooking for about 1 min
Add the tomatoes chopped small
Add in the thyme and chives
Keep cooking until you have got a lovely sauce (about 20 mins)
Add in the beans and mix around well - let them heat through
Add in the rice and again mix around and let it heat through
Check the seasoning and add salt and pepper as needed.

Cashew Paella

Onion chopped
4 oz mushrooms sliced
1 red pepper - chopped into 2/3cm pieces
4 oz rice
2 Vegetable stock cubes
Boiling Water
4 oz cashews (broken is fine)

Start by frying the onion for a while (3-4 mins)
Add the mushrooms and pepper and continue frying
When they are softened add the rice and fry that for a little while so that it is all covered by the oil.
Add boiling water and the stock cubes - difficult to be exact cos you want to cover the rice and you may well need to add more during the cooking its one of those things you just need to keep an eye on during the cooking - if the rice isn't cooked and you have run out add more water.

Once you have got the rice cooking add in the cashews.
Turn down to a simmer.
I generally find that after 10 mins I need to add some more water.

I have been vegan for 3 and half years and have never felt better + the fact that being at a 'certain age' soy products are very good for me.:rotfl:

frogga · 3 September 2007 at 9:50AM

You've inspired me , thanks for the links and the recipes. What a great thread xx

ceridwen · 3 September 2007 at 7:43PM

I have loads of vegan recipes - contained in a series of books by Jon Carpenter Publishing. I think that means they are sort of privately published. Its a series by Linda Majzlik;
- A Vegan taste of North Africa
- A Vegan taste of Italy
- " " France
- India
-Thailand
- Greece
- Mexico
- Central America
- Eastern Europe
- East Africa
- The Caribbean

I have just listed the ones I have bought myself - she has done others. It was possible to buy so many as they are only £5.99 each (bought the way I did - direct by post from them or from vegan foodstalls). Dont know if bookshops would even be able to get hold of them - or not without slapping some profit for themselves on the price.

PLEASE READ BEFORE POSTING

Vegan Recipe Thread.

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