Fox's Vegan recipes

K9sandFelines wrote: »

Crikey i was the last one to post in here, moreorless a year ago. Grandaughter is now 18 months old (where did the time go)? ... I still haven't made the yoghurt

Yeah I haven't been around for a while, didn't realise it had been a year though

Thanks everyone for your support! I am currently making this so I thought I would write it down... It's easy, takes a few ingredients and is absolutely delish! This is my comfort food

Vegan Cheeze Sauce
Serves: 4

Ingredients:

2 smallish carrots, peeled and chopped (about 15cm each)
1 Fist sized potato chopped (I leave the skin on)
half a tsp Onion Powder (or a small onion if you have one)
half a tsp Garlic Powder (or a couple of cloves if you have them)
3-4tbl Nutritional Yeast (You can buy this from health food stores)
A dash of lemon juice

Method:

If you are using a regular onion and garlic, you will need to fry these until soft and set aside

Boil the carrots and potato until cooked, then drain, setting aside the water

Add the cooked carrot, potato, onion and garlic (or the powder equivalent) nutritional yeast and lemon juice to a blender and add a small amount of the cooking water. Blend thoroughly, adding more water as required until a smooth, thick sauce is created.

Season to taste and serve with pasta, or cauliflower or nachos or anything else you might want a cheezy sauce for (I've even spread it on toast and popped under the grill... so good!.

Hi all! This morning I had a dilemma in that the YS avocado's I had planned for lunch were nowhere near ripe... my son comes home from school for lunch so I needed to improvise these with ingredients I had in!

Taken from an online recipe but modified to be vegan. I haven't included the recipe for pastry, I used a standard (vegan) shortcrust but would also work well if you can pick up some puff pastry at a good price

Lentil & Mushroom rolls
Serves: 4 (I got 8 rolls out of the batch)

Ingredients:
100g brown lentils
1tbsp oil
1 small onion, diced finely
2 cloves garlic, minced
150g mushrooms, diced quite small (I blitzed mine in a food processor to make mushroom "mince")
¼tsp dried thyme
¼tsp dried sage
Black pepper
½ vegetable stock cube (or just salt if you don't have stock cubes)
50g breadcrumbs
1 flax egg (1tbl of ground flax with 1tbl water)

Method:
-Boil the lentils for about 20 minutes until cooked, drain and set aside.
-Fry the onion and garlic in the oil for a few minutes until soft.
-Add the mushrooms, herbs, pepper and crumbled stock cube to the onion and garlic and cook over a gentle heat until the mushrooms are soft and have released some of their juice.
-Add the breadcrumbs, flax egg and lentils and combine well.

-Roll out your pastry into a long strip (I think mine was about 10cm by 30cm)
-Place the lentil mushroom mix along the middle in a sausage shape.
- Fold the pastry, using a little water to seal the overlap.
- Turn over so the overlap is on the counter and cut the roll into 8 pieces, about 4cm each to make little rolls.
-Place on a baking tray, keeping the pastry overlap underneath the roll and brush each roll with a little plant milk (I used soya).
-Bake for about 20 minutes on Gas 6 (or equivalent) or until the pastry is crisp and golden.

moneyistooshorttomention wrote: »

I've been meaning to get round to trying this sorta sauce for some time now.

Do you think its possible to do it an oil-free way or are you saying it's possible to do oil-free version if using the garlic and onion powders (ie rather than the veg. themselves iyswim)?

If you use the onion and garlic powder there is no oil in this recipe. Also, you could still use the onion and garlic but sweat them down with a tbl or so of water (I used to water fry a lot when I was eating oil free).