Easy Vegan Recipes

Method

Prepare the pickled mushrooms by placing all of the ingredients in a pan. Bring to the boil, reduce the heat and simmer gently for 5 minutes. Pour into a sterilised jar, allow to cool for 15 minutes then seal and refrigerate. This can be made up to a week in advance.
Preheat the oven to 200C/400F/Gas mark 6.
With the exception of the tofu triangles and a couple of plum halves, combine the ingredients for the spiced plum bake. Mix gently and pour into an oven proof container. Bake for 35 minutes, stirring occasionally.
Add the Cauldron Tofu triangles, covering well with the plum sauce. Top with the remaining plum halves and continue to cook for a further 20 minutes ensuring the tofu is well coated during cooking. As plums vary in sweetness, it is an option to add sugar to taste at this stage.
Place the squash on a lightly greased tray and bake for 20 minutes until golden.
Wilt the pak choi in a large pan with a tablespoon of water for 2-3 minutes. Add the remaining ingredients and keep warm until required.
Serve the spiced plum tofu hot on a bed of rice, with a layer of the wilted greens and squash and a spoonful of the pickled mushrooms.

Ingredients

1/2 block of Cauldron Original Organic Tofu, drained and pressed for 20 minutes, cut into triangles approximately 1/2cm x 3cm x 3cm 
300g plums, halved and stones and removed
4 tbsp soy sauce
3 tbsp chopped root ginger
1 tsp Chinese 5 spice
2 whole star anise
2 cloves of garlic, crushed
1 tbsp rice wine
2 tbsp maple syrup
2 tsp chopped stem ginger
Ingredients for the Pickled Shiitake Mushrooms
100g shiitake mushrooms, cleaned and halved
1 garlic clove, crushed
1/2 tsp dried chilli flakes
½ tsp salt
6 tbsp rice wine vinegar
6 tbsp water
Ingredients for the Asian Greens
2 pak choi, shredded
4 spring onions, sliced
1 red chilli, chopped
1 garlic clove, crushed
1 tbsp chopped root ginger
2 tbsp Hoisin sauce
1 tbsp soy sauce
4 tbsp vegetable stock
200g Steamed rice to serve
1 small kabocha squash, peeled and cut into 1/2cm thick slices, blanched for 5 minutes in boiling water (or if unavailable, try butternut squash)

Jamie Oliver Baked Squash

Ingredients

  • 1 butternut squash , (1.2kg)
  • olive oil
  • 1 red onion
  • 1 clove of garlic
  • 1 bunch of fresh sage , (30g)
  • 10 sun-dried tomatoes
  • 75 g vac-packed chestnuts
  • 75 g basmati rice
  • 75 g dried cranberries
  • 1 pinch of ground allspice
  • red wine

Method

Preheat the oven to 180°C/350°F/gas 4. Wash the squash, carefully cut it in half lengthways, then remove and reserve the seeds. Use a spoon to score and scoop some flesh out, making a gully for the stuffing all along the length of the squash. Finely chop the scooped-out flesh with the seeds and put into a frying pan on a medium heat with 2 tablespoons of oil. Peel, finely chop and add the onion and garlic, stirring regularly while you pick the sage leaves and finely chop them with the sun-dried tomatoes and chestnuts. Stir into the pan with the rice, cranberries and allspice, add a good pinch of sea salt and black pepper and a swig of red wine, and mix well. Fry for 10 minutes, or until softened, stirring occasionally.

Pack the mixture tightly into the gully in the two squash halves, then press the halves firmly back together. Rub the skin of the squash with a little oil, salt and pepper, and if you’ve got them, pat on any extra herb leaves you have to hand. Place the squash in the centre of a double layer of tin foil, then tightly wrap it up. Bake for around 2 hours, or until soft and cooked through.

Once ready, take the squash to the table and open up the foil in front of everyone, then carve into nice thick slices and serve with all the usual trimmings.

Veggie Noodles with Coconut Sauce

Ingredients

  • 2 green courgettes
  • 2 yellow courgettes
  • 1 large carrot
  • 2 corn cobs (kernels only)
  • 200 g fresh peas or mangetout
  • 1 large handful of mixed herbs, such as coriander, flat-leaf parsley, rosemary, oregano, thyme
  • CURRIED COCONUT SAUCE
  • 1 small banana shallot
  • 1 small clove of garlic
  • 3cm piece of turmeric , or 2 tesapoons ground turmeric
  • 1 lime , plus extra to serve
  • 200 ml coconut milk
  • 300 ml coconut water
  • 100 g unsweetened desiccated coconut
  • 1 teaspoon medium-hot curry powder

Method

  1. First make the sauce. Peel and roughly chop the shallot, garlic and ginger, roughly chop the chilli. Juice the turmeric, if using fresh. Zest and juice the lime.
  2. Blitz all the sauce ingredients in a food processor until combined, then season to taste – the sauce should be smooth and creamy.
  3. Using a julienne peeler or spiraliser, cut the courgettes and carrot into long noodles. Place in a bowl with the rest of the vegetables, slicing the mangetout diagonally (if using).
  4. Pour over the sauce and mix well. Pick, finely chop and sprinkle over the herbs and reserved coconut (if using).
  5. Leave to marinate for 30 minutes, until the ‘noodles’ have softened slightly, then serve with lime wedges for squeezing over.

 

 Tofu Minute Steaks with Peppercorn Sauce and pommel frites

Method

Prepare the pickled mushrooms by placing all of the ingredients in a pan. Bring to the boil, reduce the heat and simmer gently for 5 minutes. Pour into a sterilised jar, allow to cool for 15 minutes then seal and refrigerate. This can be made up to a week in advance.
Preheat the oven to 200C/400F/Gas mark 6.
With the exception of the tofu triangles and a couple of plum halves, combine the ingredients for the spiced plum bake. Mix gently and pour into an oven proof container. Bake for 35 minutes, stirring occasionally.
Add the Cauldron Tofu triangles, covering well with the plum sauce. Top with the remaining plum halves and continue to cook for a further 20 minutes ensuring the tofu is well coated during cooking. As plums vary in sweetness, it is an option to add sugar to taste at this stage.
Place the squash on a lightly greased tray and bake for 20 minutes until golden.
Wilt the pak choi in a large pan with a tablespoon of water for 2-3 minutes. Add the remaining ingredients and keep warm until required.
Serve the spiced plum tofu hot on a bed of rice, with a layer of the wilted greens and squash and a spoonful of the pickled mushrooms.

Ingredients

Ingredients for the Glaze
1/2 block of Cauldron Original Organic Tofu, drained and pressed for 20 minutes, cut into triangles approximately 1/2cm x 3cm x 3cm 
300g plums, halved and stones and removed
4 tbsp soy sauce
3 tbsp chopped root ginger
1 tsp Chinese 5 spice
2 whole star anise
2 cloves of garlic, crushed
1 tbsp rice wine
2 tbsp maple syrup
2 tsp chopped stem ginger
Ingredients for the Pickled Shiitake Mushrooms
100g shiitake mushrooms, cleaned and halved
1 garlic clove, crushed
1/2 tsp dried chilli flakes
½ tsp salt
6 tbsp rice wine vinegar
6 tbsp water
Ingredients for the Asian Greens
2 pak choi, shredded
4 spring onions, sliced
1 red chilli, chopped
1 garlic clove, crushed
1 tbsp chopped root ginger
2 tbsp Hoisin sauce
1 tbsp soy sauce
4 tbsp vegetable stock
200g Steamed rice to serve
1 small kabocha squash, peeled and cut into 1/2cm thick slices, blanched for 5 minutes in boiling water (or if unavailable, try butternut squash)

Koftas in Mumbai Street food style Burger

 Method

Preheat the oven to 180C/350F/Gas mark 4.
To prepare the green sauce, blitz all ingredients in a food processor. Set aside. Repeat for the red sauce, adding enough water to make a spreadable puree. Set aside.
Take 2 Cauldron Koftas and squash into a burger shaped round. Repeat the process, place the rounds on a baking sheet and cook for 10-12 minutes until heated through.
Meanwhile, prepare the yogurt dip by combining all of the ingredients and seasoning to taste.
Slice the brioche buns in half, toast lightly and coat the bottom halves with the green sauce and the top halves with the red sauce. Place a Kofta burger in each and enjoy with the cooling yogurt dip!

Ingredients

1 pack Cauldron Indian Koftas
3 brioche burger buns (or Vegan alternative)
1 tbsp vegetable oil
Ingredients for the Green Sauce
Small bunch of fresh parsley
Larger bunch of fresh coriander
2 green chillies
Juice of ½ lemon
2 cm piece root ginger, peeled
¼ tsp garam masala
1 tbsp vegetable oil
2 tbsp water
½ tsp salt
Ingredients for the Red Sauce
12 small red chillies
8 cloves of garlic
½ tsp salt
3 tbsp water
Ingredients for the Yogurt Dip
150ml Greek style yogurt
1/3 cucumber, cut into ½ cm dice
Small bunch of mint, finely chopped
Salt and black pepper to taste

Sweet Potato and White Bean Chilli

 Ingredients

  • 2 medium sweet potatoes
  • olive oil
  • 2 teaspoons ground cinnamon
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 large onion
  • 1 bunch of fresh coriander
  • 1 fresh red chilli
  • 2 red peppers
  • 1 yellow pepper
  • 1 x 400 g tin of cannellini beans
  • 1 x 400 g tin of tomatoes

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika.
  3. Spread out in an even layer, then roast in the oven for 35 to 40 minutes.
  4. Peel and roughly chop the onion. Pick the coriander leaves, then finely chop the stalks. Roughly chop the chilli, then deseed and chop the peppers.
  5. Heat 1 tablespoon of oil in a large pan, then add the onion, coriander stalks, chilli and peppers along with the remaining spices.
  6. Cook over a low heat for 15 minutes, stirring regularly.
  7. Add the cannellini beans with their liquid, and the tinned tomatoes. Stir, adding a splash of water to loosen, if needed. Simmer for 30 minutes.
  8. Stir in the sweet potatoes along with most of the coriander leaves. Season to taste and top with the rest of the coriander leaves. Serve over cooked rice with some guacamole on the side, if you like.

 

Aubergine and Chickpea Penne

Ingredients 

  • Large pinch of saffron threads
  • 450ml / 16 fl oz vegan stock
  • 2 tbsp olive oil
  • 1 large onion, roughly chopped
  • 1 tsp cumin seeds, crushed
  • 350g / 12 oz aubergine, diced
  • 1 large red pepper, deseeded and chopped
  • 400g / 14 oz canned chopped tomatoes with garlic
  • 1 tsp ground cinnamon
  • 30g / 1 oz fresh coriander, roughly chopped
  • 400g / 14 oz canned chickpeas, drained and rinsed
  • 280g / 10 oz vegan dried penne
  • Salt and pepper
  • Harissa or chilli sauce, to serve

Method

  1. Toast saffron threads in a dry frying pan set over a medium heat for 20–30 seconds. Place in a small bowl and crumble with your fingers. Add 2 tablespoons of the hot stock and set aside.
  2. Heat the oil in a large saucepan. Add the onion and fry for 5–6 minutes. Add the cumin and fry for a further 20–30 seconds, then stir in the aubergine, red pepper, tomatoes, cinnamon, coriander stalks, saffron liquid and remaining stock. Cover and simmer for 20 minutes.
  3. Add the chickpeas to the saucepan and season to taste with salt and pepper. Simmer for a further 5 minutes, removing the lid to reduce and thicken the sauce if necessary.
  4. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8–10 minutes, or until tender but still firm to the bite. Drain and transfer to a warmed serving bowl. Add the sauce and half the coriander leaves, then toss. Garnish with the remaining coriander and serve immediately with the harissa or chilli sauce.

Pesto and Avocado Pizza

Ingredients

For the pizza base

See flatbread recipe or use a ready made pizza base from the supermarket, or even a pitta

For the pesto sauce

  • 3 garlic cloves
  • 2 large handfuls of fresh basil leaves
  • 1/3 cup of pine nut kernels
  • 2/3 cup of light olive oil
  • 1/3 cup of nutritional yeast
  • Pinch of salt and pepper

For the toppings

  • 1 avocado (sliced)
  • 1 cup of of cherry tomatoes (sliced)
  • Pine nuts (optional)
  • Rocket leaves
  • Basil leaves
  • Vegan cheese

Method

For the basil pesto

  1. Place the pine kernels into a large wok/pan and lightly roast until light brown.
  2. Place the roasted pine kernels, garlic cloves, basil leaves, oil, yeast and seasoning into a food processor/blender and whizz up until smooth.
  3. This will take around 2 minutes on high.
  4. Spread a good amount of pesto onto the flatbread base and top with your favourite toppings.
  5. Pop the pizza into the oven and cook for around 2-5 minutes, or until the vegan cheese has melted.
  6. Peel, de-stone and slice the avocado and place on top of the pizza.
  7. Serve and enjoy!

 

Vegan Sushi

This recipe is very versatile as you can use any ingredients you like. Sushi is very good for you and is absolutely delicious as well as being easy and enjoyable to make!

Ingredients

  • Sushi rice (250g)
  • Seaweed sheets (nori)
  • Sushi rolling mat
  • Tamari or soy sauce
  • 1 tablespoon of sugar
  • 1 tablespoon of salt
  • Canned sweetcorn
  • Pinch of poppy seeds or chia seeds
  • 1 red onion
  • 1 courgette
  • 1 carrot
  • 1/4 of a red and yellow pepper
  • Handful of spinach

Method

  1. Get out all of your ingredients and utensils. Put half the bag of sushi rice into a bowl and wash a few times with cool water, then drain the rice in a sieve.
  2. Place the drained sushi rice into a saucepan and pour in 330ml of water.
  3. Cook the sushi rice, making sure it boils, then simmer for 10 minutes. Occasionally stir to stop it from sticking to the bottom of the pan, but keep the lid on all the time. Add in your chia seeds or poppy seeds.
  4. After 10 minutes, remove the pan from the heat, and leave to stand for 25-30 minutes with the lid on.
  5. Get all of your ingredients washed and ready while the rice is cooking.
  6. After 30 minutes mix in the sugar, salt and rice vinegar in to the sushi rice.Tip the rice on to a clean baking tray and lay it out to cool further, cover with a clean damp tea towl until you are ready to use it.
  7. Lay out your sushi rolling matt and place 1 sheet of nori on it. Wet your hands to prevent the rice sticking to your hands. Scoop a handful of rice and press it in to the nori sheet, leaving a good 3 inches at the top.
  8. Layer in the middle of the rice your chosen filling (the more colour the better).
  9. With guidance from the sushi matt, roll the sushi slowly and firmly. Wet the exposed nori so it sticks the edge down.
  10. Roll the sushi in cling film and place in the fridge to cool for 5 minutes (the longer you leave it the better it is to slice).
  11. When cool, un-wrap, lay the sushi on a flat surface, use a sharpe knife to slice the sushi into small sections (it’s a great idea to wet the knife with rice vinegar to prevent the knife from sticking to the sushi creating a sticky mess).
  12. Your sushi is now ready to enjoy, but before you do, pour a little tamari on a plate and dip in the sushi to make it pop with flavour! You could also use wasabi paste or homemade carrot paste if you like which is equally as nice.

 

Advertisements