Vegan what's for dinner thread...

[FauxFox]

I'm new at veganing and I'd like ideas and somewhere to record my meals... please let me know what vegan food is on the menu in your house tonight (or eating out too actually) I am really interested 😊

So tonight I am making veggie chilli out of sweet potato/courgette/peppers/carrot/baby corn/kidney beans etc served with guacamole and tortilla chips. I have homemade vegan brownies for dessert.

Don't think I will miss meat/dairy at all

ppeatBake.I lined a tray and gave a quick spritz oil spray.20mins or so til light golden.tempted whether another time to roll in polenta instead yp give crunch factor before baking,but that's a whole other dinner menu

Or you could roll them in ground almonds for crunch I use that for my vegan mac n cheese topping. mixed with GF or rye breadcrumbs.

Oooooh ppeat that's a very good idea.

Might be trying that in couple if days time(if not before)

I made cherry juice with the harvest from our own tree today, (and jam yesterday) I don't know why but the cherries and roses are amazing this year!

ppeat oh how lovely.never had cherry juice, but cherry jam is my favourite on thick crusty white bread or scones
Buddha bowl type thing tonight.I need a tahini/nut butter based dressing.normally add tamari to cashew butter and bit water. Anybody got any other ideas?

Tonight we have Jus Rol Puff Pastry crammed with VioLife cheese and beef tomatoes with a green salad. DDs (8 and 6) helped to make them so I'm hoping they'll eat them

Salsa with blackeye beans,corn,avocado,tortilla chips,various salady bits.kinda texmex tapas!!

Butter beans and spinach in a rich tomato sauce. Might have with quinoa instead of my usual rice. Side of corn on the cob

nessus nice- I really fancy that.

We are having vegetable kebabs with zhoug on the side (a great Yemeni coriander, parsley and chilli sauce that I find addictive) and grilled tomato and herb couscous.
The recipe below is great as you soak the couscous as usual but then cover it in foil and bake in the oven which makes the grains all seperate and the couscous fluffy - it makes it taste so much nicer (I just leave out the butter and honey - I also 1/2 the recipe as it makes enough for 8+)

Couscous:www.ottolenghi.co.uk/couscous-with-grilled-cherry-tomatoes-and-fresh-herbs-shop

Zhoug (part of this recipe) :www.theguardian.com/lifeandstyle/2011/jul/15/yotam-ottolenghi-sabih-recipe

Wormulonian I was just trying to use up the spinach I had and the recipe turned out to one of the yummiest bowls I have had in a while so very pleased.

Haven't heard of zhoug before but seems to be some good vegan recipes on pinterest!

Not heard of zhoug either, love a brand new recipe to try

We had pulled jackfruit, buffalo cauliflower, lettuce, beans and rice for lunch. Out for Father's Day pizza for dinner

Salad feast.

Asparagus
Grated carrot, beetroot & caraway seed salad
Green salad with avocado, lambs lettuce, bean sprouts, Romaine, cucumber & pepper
Hummus, guacamole, aubergine dip (all Yarden ones, not home made)
"Sweetballs" from Dreena Burton's book
Crackers & cashew cheese
Lots of fruit

ALL THE WINE

burp

Oooh Laura'sMip I LOVE beetroot and carraway in soup , borsht? It would be great in a salad too.

In salads is beet raw/roasted/boiled?
I love it but normally buy the vac pack stuff

Getting hot here again so tonights dinner now in fridge-couscous with lots herbs and lemon.sundry tomato hummus.roasted peppers,onions,courgettes,asparagus.mixture of seeds toss in tamari and toasted.all to sit on bed salad leaves

Stillliving It can be any of those things, when I bought a cooked beetroot in the market last weekend I just ate it chopped up with a tahini\olive oil, herbal dressing. It's much quicker and less messy than grating a fresh one, I just wash the fresh ones and make a carrot, lemon and ginger juice with them. Lovely!

Tonight we're having home made falafels with quinoa tabbouleh and beetroot carpaccio. Falafels I've made loads of times before, but the beetroot carpaccio, a Deliciously Ella recipe, is a new one here. I roasted the beetroot like she says but I prefer to boil them normally. Quinoa Tabbouleh is another DE recipe but is very similar to one I've done before. Can't bear the thought of anything that needs loads of cooking, in this heat.

So just slim slices of beetroot is the carpaccio? With a dressing?

Anyone got a great leek and potato soup recipe that I can add kale to?

Yes, that's it :) I'd never sliced beetroot that thinly before, preferring chunkier slices. I think it would work better with boiled beetroot rather than roasted, which made it too squishy for really good slices.

Weather You need to keep an eye on roasting veg. If you need it to be firm!

Deliveredby I've got Claudia Roden's Middle Eastern Food , it's got some lovely normal recipes that can be 'veganised' ! Or you could just make your leek and potato soup and add the kale ( take out the solid centre bits first !),

Tbh I've never really enjoyed kale ,it's so chewy, maybe I haven't steamed it long enough or cut it up small enough!

As it's crazy hot out I'm having loads of raw courgette spaghetti and other veg with either a peanut, avocado and nutritional yeast sauce or chinese(ish) with a five spice nut sauce. It is very addictive

Oh one of my favourites, peanut butter sauce I LOVE it. Good idea with raw but it'd need to be fresh organic tiny courgettes for me!

Those ready spiralised ones from the supermarket just don't smell fresh enough (very fussy) me

ppeat - I think the long and short of it is that roasting the beetroot just won't work with that recipe half so well as boiling them. Lesson learned :) It didn't look pretty but it did still taste good. I've found quite a few of the recipes from Deliciously Ella books are slightly out with quantities or the method isn't quite right. Have had to adjust and amend the book. Is not as trustworthy as Rose Elliot.

I love spiralised courgetti. Our courgettes should be ready soon and you can't get fresher than that. DH says the potatoes are nearly ready to dig too, so I'm looking forward to making potato salad.

I spiralise the courgettes. I didn't realise they sold pre made

Yes to spiralising your own, I'll look at buying one!

Weathermaker When I roast squashes with their skins on (so I don't have to stab myself chopping them!) I keep poking a sharp knife in to make sure they're not too softened because I then go on to curry them or whatever. You could do the same with beetroot. I'm one of those cook s who doesn't worry about recipes too much which sometimes backfires!