Vegan Store Cupboard Challenge

[Deleted User]

Sounds lovely cod3! :T

Not a lot of cooking going on here at the moment - lots of building work happening so access to cupboards/fridge/freezer/cooker extremely limited!!:rotfl:

Thankfully, not a lot in the fresh food department in the house either so at least there will be little to no waste....trouble is, I've got a real craving for some Ethiopian lentils so I may have to see if I can shift some of the building stuff to get to the cooker! Why is it that I rarely crave stuff until I'm in a situation which means it's either difficult or impossible!! :rotfl:

[Deleted User]

Couldn't resist anymore....made the lentils! also made a spiced aubergine, potato, parsnip, green pepper and tomato thing to use up the odds and ends in the fridge...it's lush and goes really well with the lentils too!! pretty sure that i won't need to do anymore cooking for a couple of days as I may have overdone the amounts :rotfl: Thankfully it's all freezable if I need to

Wednesday2000

I really need to get back on track with keeping a good stock cupboard and going back to a spending plan for food!

I just checked and I only have a tin of black beans and two tins of baked beans!:eek: No basics like tinned tomatoes or passata either.

I do have lots of dried pasta and rice and lentils in there but I need to have a proper cupboard.

I did just batch cook some red lentil soup as lunches for the next few days.:)

[Deleted User]

No tinned tomatoes Wednesday2000???!! :eek: I'd be having palpatations! :rotfl: Well done on the batch cooking of the soup though...sounds lovely!

I've just discovered that the food budget for this month has already been decimated by £80 and unfortunately, no receipts were kept by dh so I have no idea on where most of it has gone (although he bought a Chinese and an Indian this week for him and the kids due to the ongoing building works - I was planning on taking that out of the house fund budget but have decided that I'm not going to, it's better to have less in the food budget to dissuade him from shopping for anymore crap ) It is frustrating but I can't worry about it now - I'll just put it down to experience and move on

It does mean that I can't do a Suma order this month so we are going to have to just make do with what we have.

Still eating the lentils and 'potatotouille' as we have named it! :rotfl: They should be finished tonight though....
Tomorrow I shall make some seitan. I still have an aubergine, potatoes and some broccoli in the fridge so will have aubergine stacks (sliced chargrilled aubergine with pesto, crushed black olives and vegan feta) and serve with a tartiflette (sliced potatoes, diced seitan, onions, vegan cream and Dijon mustard) and broccoli I will use the rest of the seitan over the next few days in a variety of ways - not sure how yet as will get dh to go to the market and see what veg is available on Monday

Wednesday2000

squirrelgirl wrote: »

Tomorrow I shall make some seitan. I still have an aubergine, potatoes and some broccoli in the fridge so will have aubergine stacks (sliced chargrilled aubergine with pesto, crushed black olives and vegan feta) and serve with a tartiflette (sliced potatoes, diced seitan, onions, vegan cream and Dijon mustard) and broccoli I will use the rest of the seitan over the next few days in a variety of ways - not sure how yet as will get dh to go to the market and see what veg is available on Monday

I've never tried making seitan from scratch. The tartiflette sounds lovely!:)

[Deleted User]

It's really easy Wednesday....it takes a while to cook it but considering the price difference, it's definitely worth the effort!

I have tried a variety of different combinations of herbs, flavourings etc I frequently just chuck in whatever I think quantity wise but below is the basic recipe I started on.... (just in case you want the recipe!)

7oz wheat gluten; 0.25 cup chickpea flour; 2tbs nutritional yeast; 2tbs mixed herbs; 2tsp 'chicken' stock powder; 1tsp onion powder; 1tsp paprika; 1tsp garlic powder; 1tbs olive oil; 1tbs tomato paste; 1 cup veg or 'chicken' stock. For the broth - veg or 'chicken' stock

Mix all the dry ingredients, whisk together the wet ingredients and add to the dry, mixing until combined. Knead the dough for minute then leave it to sit for 5 mins. Bring the broth to a boil then lower to simmer - (if you want to cut the seitan in half or shape into balls etc this is the time to do it) add the seitan. Simmer for 45-55 mins (slightly less if the seitan has been shaped into balls) turning every so often. Once cooked, let it sit for about 10 mins and then serve.

In all honesty, I've cooked it in a variety of ways too - including doing it in the breadmaker! However, I think it may have killed my breadmaker so now simmering in stock, steaming and baking (sometimes a combo of all 3 ) is what I stick to, but it really does depend on the texture you prefer etc so it's worth playing around with until you get exactly what you want

ETA - it does expand a bit, so make sure you use a big saucepan!!!

joedenise

Have made a squash & chickpea curry for dinner tonight. Cooked in SC - should be enough to put another 2 meals in the freezer for DH and I. Having it with brown rice.

Denise

K9sandFelines

squirrelgirl wrote: »

It's really easy Wednesday....it takes a while to cook it but considering the price difference, it's definitely worth the effort!

I have tried a variety of different combinations of herbs, flavourings etc I frequently just chuck in whatever I think quantity wise but below is the basic recipe I started on.... (just in case you want the recipe!)

7oz wheat gluten; 0.25 cup chickpea flour; 2tbs nutritional yeast; 2tbs mixed herbs; 2tsp 'chicken' stock powder; 1tsp onion powder; 1tsp paprika; 1tsp garlic powder; 1tbs olive oil; 1tbs tomato paste; 1 cup veg or 'chicken' stock. For the broth - veg or 'chicken' stock

Mix all the dry ingredients, whisk together the wet ingredients and add to the dry, mixing until combined. Knead the dough for minute then leave it to sit for 5 mins. Bring the broth to a boil then lower to simmer - (if you want to cut the seitan in half or shape into balls etc this is the time to do it) add the seitan. Simmer for 45-55 mins (slightly less if the seitan has been shaped into balls) turning every so often. Once cooked, let it sit for about 10 mins and then serve.

In all honesty, I've cooked it in a variety of ways too - including doing it in the breadmaker! However, I think it may have killed my breadmaker so now simmering in stock, steaming and baking (sometimes a combo of all 3 ) is what I stick to, but it really does depend on the texture you prefer etc so it's worth playing around with until you get exactly what you want

ETA - it does expand a bit, so make sure you use a big saucepan!!!

Mine always comes out salty. I follow the shredded chikun recipe by Skye Michael Conroy, which requires miso paste. I've tried a variety of herbs and still tastes the same. Could it be the miso? Might try your recipe above instead.
I had to stop making it for a while as all my vital wheat gluten flour went mouldy :(and had to be binned. (I rent and the kitchen is extended onto part of the yard and I don't think it has been weatherproofed properly,as it happens in several cupboards). Then I had a possible wheat intolerance, so didn't know if I could eat it again. However, that has come back negative and only now seems to be happening occasionally with bread (so something else may have caused it).
Where is the cheapest place to source vwg flour and dried chickpeas? I don't drive, so would have to be online.
Thanks.

[Deleted User]

Hello everyone, I've been off course recently but back in the game now and want to make use of my store cupboard a lot more.
I've had a huge clearout and re-organised everything in there so I'm ready to go haha.
Tonight though, we're going out for a meal as it's our wedding anniversary.
I am hoping to do a bit of batch cooking over the weekend though.

[Deleted User]

K9's - it probably is the miso that makes it salty - some recipes add soy sauce/tamari too which all seems a bit excessive to me the recipe that i posted doesn't taste salty at all to me but of course we all have different tastebuds so if you do make it i hope its okay! Can't help with the cheapest places to buy the flour and chickpeas as i get all mine from suma...hopefully someone can point you in the right direction

Happy anniversary moguline! hope you have a lovely evening :beer: