Vegan Store Cupboard Challenge

Wednesday2000

I'm making this tonight. It's a tomato and chickpea stew with kalamata olives and I am going to slice an avocado over the top at the end.:cool:

https://theantidotekitchen.com/vegan-chickpea-shakshuka/

I am going to start eating low carb dinners in the evening so if anyone on here has a good recipe pass it my way.:A

I am very happy as I just saw that Pizza Express have a vegan version of their house dressing in Asda. I was in the restaurant a few weeks ago and I said to my husband that I still miss that dressing but that it contained eggs!

:j

rawr_

Thanks Squirrelgirl

I bunged a load of veg we had that needed using in the fridge, along with some meat free sausages and a cassarole mix I had kicking around in the cupboard, all into the slowcooker yesterday, so we had that for tea along with some mash. I really need to use my slowcooker more, especially when by the time it gets to Sunday evening neither of us can be bothered to cook!

Tonight we'll have the leftovers with some jacket potatoes, and anything else I can find! I need to do a proper cupboard/fridge/freezer inventory, hopefully will get round to it this week!

borollan

Avidly reading this thread.
I have a well stocked pantry, chickpeas, lentils, tinned tomatoes, jackfruit etc and a cupboard full of spices, all bought with the intention of cooking from scratch.
I must have every kind of kitchen gadget every invented over the years.

I’m not a confident cook and despite this abundance I find myself just eating salad, blending veg or cooking easy meal vegan substitutes (sausage, burgers style stuff) ...

Lots of ideas in here for me to try, thank you

[Deleted User]

I have started my batch cooking mission.

So far I've managed to get 4 portions of black bean chilli with brown rice, 4 big jars of soup (roasted yellow pepper, sweet potato and red lentil) and a big family-sized tray of vegan mac and cheese done and added to the freezer.

Planning on still making the following in the next couple of weeks:

- green lentil cottage pie
- lasagne
- ready-made pasta sauce
- chickpea massaman curry with quinoa
- roast veg tagine with bulgur wheat
- homemade pizza
- flapjacks
- oat and banana pancakes (my 5 year old's absolute favourite!)
- whatever else I can think of

Hopefully it'll mean no cooking required in the first few weeks after baby arrives!

[Deleted User]

Sounds good moguline!!:D

The next two weeks are going to be tight for us financially (through choice) so I will have £20 to see us through 14 days thankfully, I'll only need veg/fruit and milk for dh (he's not vegan) so it should be pretty easy to do

I'm going to use as much stuff as possible from the freezers so that we can get them defrosted so there may be some interesting combos over the next couple of weeks!! :rotfl:

[Deleted User]

Freezer meal week coming up!
Got the grandbaby tomorrow so will be getting a lasagne out for then - it's not vegan (made with quorn mince) so I'll have some lentils and quinoa that I also found in there

There's also a box of something that I can't really identify!! I think it may be squash and aduki beans but I'm not certain :rotfl: I'll take it out this week and find out - if it's what I think I'll make some flatbreads and some pea puree to go with it (I have a bag of frozen peas in there)
I'm going to go through the rest of the freezer today and see what else I discover - hopefully by the end of the week I'll be able to defrost at least one of the freezers :j

babs_103

Hi, My DD is coming to us for Christmas Day whoo hoo!!!!!

She is a vegetarian going on vegan, I have seen lots of nice mains for our dinner but they all contain mushrooms which she is dangerously allergic to.

Can anyone please help me out, I know I could get a nut roast but that does not sound festive enough.

Many thanks xx:D

unrecordings

babs_103 wrote: »

Hi, My DD is coming to us for Christmas Day whoo hoo!!!!!

She is a vegetarian going on vegan, I have seen lots of nice mains for our dinner but they all contain mushrooms which she is dangerously allergic to.

Can anyone please help me out, I know I could get a nut roast but that does not sound festive enough.

These are nice, UK company (used to be called Redwoods), freeze well and Holland & Barrett stock them. They also do turkey, gammon and a 'pushing the boat out' celebration roast'.

https://www.vbites.com/product/meat-free-roast-beef/

[Deleted User]

Hi babs!
V bites do a celebration roast which is pretty good and has the whole 'pigs in blankets' thing with it - I'm pretty sure it's mushroom free (I'm sure you'll check it anyway ) and they're great for a substitute when you have only one or two vegans to cater for they are sold in most health food outlets that have freezer facilities

Another option is to do a puff pastry/Wellington type dish - you can layer the pastry with mushroom free vegan pate, fill it with chestnuts, cranberries etc - you could also just do it as a tart.

Another is a filo parcel - lay a combo of chopped walnuts/cashews/chestnuts (or whatever takes your fancy! ) on filo sheets, add a spoonful of stuffing then a spoonful of cranberry sauce on top and bring the filo pastry up around it and twist

There is a recipe on this thread for chicken style seitan which can be substituted for the meat element of the dinner if you have the ingredients too.

I've also put a recipe below for a 'lamb' style joint - it has a number of ingredients that you may not have (I'm assuming you're not vegan so may not have come across/used these previously) It's a bit time consuming though so if you are just thinking of feeding your dd with it it's probably too much work!!

INGREDIENTS
2 cups wheat gluten
1 tsp garlic
1 tsp onion powder
1 tsp dried mint
¼ cup nutritional yeast
1 tsp sea salt
1 tsp beetroot powder
½ tsp ground white pepper
2 Tbsp olive oil
2 Tbsp soya sauce
1 tsp tahini
1 cup water
1 full tsp miso paste
EXTRA – a couple of cloves of garlic chopped into pieces, but large enough to handle with your fingers.
METHOD
Place dried ingredients in a large bowl and mix. Then add the wet ingredients. Mix well (it gets very stiff) then spoon out on to a clean surface, knead for a couple of minutes – add a tiny bit more flour if needed -and shape
Now stick the pieces of garlic into the vegan joint and bring your broth to a boil (see recipe for broth below).
INGREDIENTS FOR THE SIMMERING BROTH
6 cups spring water
2 Tbsp dark soya sauce
1 Tbsp vegetable granules
a few sprigs of fresh sage leaves
a few sprigs of rosemary
1 cup dry wine of your choice
METHOD FOR THE BROTH
Place all the ingredients in a large casserole, and bring to a boil. When it reaches boiling point, gently place the vegan joint in it, cover and lower heat. Boil for 40 minutes, and turn the joint once or twice during the cooking process. Then remove the liquid stock from the joint and allow the joint to cool down for 20 minutes. Meanwhile, prepare your joint mix.

MIX FOR ADDING TO THE JOINT IN THE BAKING DISH
salt to taste
½ cup olive oil
1 tsp date syrup
peppercorns
2 Tbsp soya sauce
1 tsp miso
fresh mint
1 tsp dried oregano
The juice of half a lemon
Place the ingredients in a food blender and blend until smooth – use the mixture for the joint.
EXTRAS
1 large onion chopped
lemon wedges from 1 lemon
4-5 potatoes cut into wedges – pre-boil for 15 minutes just to get them started
3-4 rosemary sprigs
peppercorns
parchment/grease proof paper
2 bulbs garlic, cut lengthways
METHOD AND ASSEMBLING THE DISH
Heat your oven to 355ºF (180ºC). Now, in a large oven dish place the joint on top of your parchment paper to separate it from the potatoes etc. Place the garlic halves in the corners of the paper around the joint, making sure there is enough slack paper to cover some of the joint afterwards. Now put some chopped garlic, mint and peppercorns on the joint and spoon the joint-mix on to the joint.
Place the chopped onions at the base of your dish, then surround them with tomato wedges around the edges of your dish. And now add the potato wedges on top of the onions.
Drizzle on olive oil and lemon juice and some salt.
Spoon on more of the joint mix only on the joint. Place sprigs of rosemary around the dish, place the dish in the oven for one and a half hours or until the potatoes turn golden and the joint is dry but dark caramel brown in colour. You will need to continue adding the joint mix sauce every 20 minutes to create a denser but flavoursome exterior.

[Deleted User]

Crossed post...sorry un! :rotfl: