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Hit me with your super simple vegan recipes pleade(13 Posts)
Feeling totally overwhelmed by all the recipes online. 2 siblings coming for tea on Sunday - one foodie omnivore and one foodie vegan.
I've got a veg box with leeks, potatoes, pumpkin, heritage carrots, peppers and kale, and obviously can go to shop for other bits.
We're in overwhelmed-new-baby stage and most of my 'cooking' at the moment involves putting half price Aldi ready meals in the oven. So the simpler, the better.
I like wholemeal pastry with vegan marge, add a bit of red pesto sauce to make it tasty, or a few spoons of ground almonds to ''dry the pastry'' up again.
Saute all those veg and add in a ton of garlic and serve in your pie or wellington depending on how skilled you are rolling out the pastry. Go for a pie!
An insanely yummy sauce to go with it,a sachet of coconut cream mixed with a packet mushroom soup (check vegan) add about 50mls of whiskey and a spoon of chilli powder.
Ooh @HamAndPineapple that sounds delicious. Can one buy vegan pastry? Where?
I have one ... but its its not coveing what you have... and you need a slow cooker.
But it's super easy & tasty!
1/2 bag frozen veg.
Can of chick pea
Can of chopped tomatoes
Curry spice pot (make sure they are vegan)
Place it all in slow cooker, mix well and let it cook for 6- whatever hours.
Serve with naan bread or crusty bread.
My family loves this ... and they are not vegan or veggie. Fresh vegetables are ok to use but with frozen ones you have more liquid = it's more moist.
Alidi and lidl own pastry is vegan
Amazing, thank you.
We have found using the tofooo version of tofu stops us having to press it etc which simplifies a lot more tofu recipies
Always a fan of a stew/casserole for any odd veg
Sweet potato coconut curry! It’s amazing!!
- Par-boil sweet potato cut into big chunks and put to one side.
- In a big saucepan Brown a chopped onion with chopped garlic, tablespoon of garam massala, tablespoon of turmeric, a pinch of ground clove, teaspoon of ground ginger, a teaspoon of ground cinnamon and dried chilli flakes according to how hot you want it.
- Once the onion is softened, plop in a Pataks korma paste pot and the par-boiled sweet potato.
- Stir until the potato is covered with the spice/paste mixture, and add a carton of coconut cream.
- Add a tin of chopped tomatoes and stir until it’s all combined.
- Tranfer to a slow cooker ideally, but if you don’t have one then leave it in the saucepan.
- Drain the liquid from another carton of coconut cream, and stir the solids into the curry mixture until it’s melted and combined.
- Add a few tablespoons of red lentils.
- Cook either in the slow cooker on low for 5 hours, or on high for 2.5 hours. Or leave it to simmer on a low heat for 90 mins, stirring occasionally.
Honestly it’s banging
Served with rice and a vegan naan, it’s my go-to when I’m feeling cold and miserable in this weather!!
And of course you can bang whatever odd veg you have knocking about into the pot aswell! The only thing I wasn’t keen on with the curry flavours was leeks - but things like carrots and parsnips work well!
With what you have i would consider doing some sort of roasted veg dish eg falaffel and roasted veg wraps or with couscous (you can cheat with pre made/spiced couscous)
We also do lots of roasted veg pasta. We use up what we have in the fridge but usually have some form of butternut squash, sweet potato, peppers, red onion, asparagus courgette and brocoli combo. We initially followed a recipie that asked you to roast them with pecans i think but we soon ditched it and now just roast them in olive oil, herbs (prefer fresh if we have) and garlic. You would think it would be dry but it really isnt.
Check the pasta is vegan
Do you have a rice cooker? You can do this on the hob if not, it's actually my recipe for salmon, but if you leave that out it is vegan.
1 tin coconut milk
a couple of handfuls of veg, I use frozen peas and sweetcorn but you can add any veg
Optional - cashew nuts, the small pots supermarkets sell for snacks
Throw the lot in the rice cooker, switch on and leave for 20 mins.
Vegi curry - 1 packet of frozen mixed veg, on tin/jar of curry cooking sauce - mix together and put in the oven while you steam some rice.
Beans on toast.
layers of aubergine lightly fried, arrange in layers with passatta and put breadcrumbs on top - bake for 20 mins, serve with crust bread.
Pudding, vegan 'icecream', peel and chop some bananas, freeze.
Take out of the freezer, put in to a blender and turn on, you can add cocoa powder to make it chocolate.
Butternut squash and sweet potato curry.
Serves 4 - 6 and you can cook in a slow cooker or casserole on low in the oven. For non vegans you can split and add 1-2 chicken thighs per person.
2 onions (peeled and cut into chunks)
2 - 3 red chillies (stalks removed and cut into 3)
50 grams piece of fresh root ginger (peeled and cut into thick coins) or 2 tsps ground ginger
4 cloves garlic (peeled and halved)
1 teaspoon of ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon sea salt flakes (or to taste)
2 x 15ml tablespoons coconut oil or vegetable oil
1 x 400 millilitres tin coconut milk
350 millilitres vegetable stock
1 x 400 grams tin chopped tomatoes
2 sweet potatoes (peeled and cut into large bite-sized pieces)
1 butternut squash (peeled, seeds removed and cut into bite-sized pieces)
a couple of handfuls of red lentils
Chicken thighs (for non vegans optional, but split recipe above and cook apart) sear before adding to the pot.
Blitz the prepared onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt to a paste with a stick blender.
Heat the coconut or vegetable oil in a wide heavy-based casserole that has a lid, and then fry the paste for about a minute or so, stirring well. Don’t use a wooden spoon unless you don’t mind it being stained by the turmeric.
Open the tin of coconut milk carefully and then scrape off the creamy top into the paste, stirring everything together over the heat for another minute or so before adding the rest of the tin of coconut milk, followed by the stock, tinned tomatoes, then the chunked sweet potato and butternut. Throw in a couple of handfuls of red lentils to thicken.
When everything is gently simmering, transfer to casserole or slow cooker and cook on low until the sweet potatoes are soft and the squash cooked through. Check for seasoning, then leave to stand off the heat for 10 minutes or so before serving.
Eat with the rice and put chopped fresh coriander and lime wedges on the table alongside, for sprinkling and spritzing respectively.
If you want to be more 'foodie' serve with black rice as the contrasting colours look good. It is currently half price at Waitrose:
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