The Gourmet Vegan

TOFU, SPINACH AND CASHEW PLAIT

I have a wonderful cookery book from Australia that was published back in the 1980’s that has a wonderful section on Old Fashioned Cooking. I always turn to old style cookery when looking for inspiration for new recipes as there are some wonderful ideas that have been pushed aside as new techniques take pride of place in the kitchen. This is one idea that should never be passed on. The Plait. This plait incorporates some classic old- English flavours such as the combination of Curry Powder, Mustard, Sage and Thyme. This flavour combination was used extensively at the end of the last century and a quick browse of Mrs Beeton’s Household Management shows how much these flavours were loved. If you have been looking for the perfect dish to serve as part of your Sunday Roast, then here it is. This is quick, simple and should definitly be one of your Vegan staples. Serves 4.

INGREDIENTS

2 tablespoons vegetable oil, or 2 heaped tablespoons coconut oil

1 onion, finely chopped

2 cloves garlic, minced

500 g ( 1 pound, 2 oz ) firm tofu, unpressed ( do NOT use Silken Tofu for this dish )

30 g ( 1.2 oz ) cashew nuts, crushed

1/4 teaspoon turmeric

1/2 teaspoon curry powder, hot or mild depending on taste

1 teaspoon English or Dijon mustard

2 teaspoons dried sage

1.5 teaspoons dried thyme

1 teaspoon black pepper

2 tablespoons nutritional yeast

1 tablespoon vegan Worcestershire sauce, or mushroom ketchup

250 ml ( 10 fl oz ) stock, I use Kallo

4 tablespoons soy sauce

1 teaspoon agave nectar

50 g ( 2 oz ) fresh breadcrumbs

200 g ( 7 oz ) finely chopped fresh spinach, that has been wilted and drained of any excess water.

250 g ( 9 oz ) shop bought or ready made puff pastry, I use Jus-Rol.

A little soya milk for brushing

METHOD

Preheat the oven to 200 degrees Celsius (400 F) Gas Mark 6.

Fry the onion and garlic in the oil until the onions have softened.

Crumble in the tofu and nuts and continue to fry for 4-5 minutes until the mixture starts to become dry.

Now add all of the other ingredients and keep the pan on a medium to high heat, stirring frequently, and cook until the mixture resembles a fairly dry mixture and holds together.

Taste for seasoning.

Next, roll out 250 g of puff pastry (I used Jus-Rol) into an oblong approximately 40cm in length and 25cm in width.

Place the mixture in the middle of the pastry and then cut the pastry on a diagonal, towards you, so that the pastry can be plaited.See Picture Below.

Now, startng at the top, fold over the pastry to form a plaited effect. Moisten the plaits with a little water where they cross over. Pull over pastry left at the ends to seal the ends. See picture below.

Place on a baking sheet and brush liberally with soya milk and bake for 40-45 minutes or until golden brown and serve.

CALDO VERDE ~ CLASSIC PORTUGUESE KALE SOUP

This soup, a Portuguese classic, is a dish I had never come across until a few days ago. I was having a late lunch with a friend, her parents are from Portugal, and talk turned to favourite foods and recipes. She mentioned a favourite recipe, one that her father always makes at home, and I knew I had to try it. Of course, anything containing Kale gets my attention immediately, and so I wasted no time in making this today and was absolutely blown away with the result. This is yet another example of how simple ingredients make for some of the most wonderful dishes. Serves 2.

INGREDIENTS

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

250 g potatoes, cut into bite size chunks

150 g Kale, very finely sliced, or you can use any other dark leafy brassica

50 g vegan chorizo, I made my own but you could use a brand such as Redwood or any other commercially available vegan spicy sausage.

1 litre vegetable stock, I use Kallo

1/4 teaspoon smoked paprika (optional)

1/2 teaspoon black pepper

METHOD

Fry the onion and garlic in the oil for a few minutes until the onion has softened.

Add the potatoes and sausage pieces and continue to fry for a 2-3 minutes.

Add the stock and the kale and cook, covered, for 20 minutes on a low simmer or until the vegetables are tender.

Add the pepper and paprika, stir well and allow to cook slightly before serving to allow for the flavours to marry.

ROASTED CAULIFLOWER STEAKS WITH BALSAMIC BAKED ONIONS AND RUMBLEDETHUMPS ~ SERVES 2

The idea for this dish originated because I really wanted something comforting to eat and mashed potato was the first thing that came to mind. I think I could live off of mashed potato! I then remembered a dish that a Scottish friend of mine (living in Spain at the time) used to make called Rumbledethumps which is a potato and cabbage dish. Being a lover of roasted cauliflower I thought I would serve this with some cauliflower steaks and a sauce to bring it all to life. My immediate thought was onion gravy but I decided to give the dish a boost and serve it with some balsamic baked onions. All three components make for a really delicious meal and perfect when you want some good tasty comfort food. Enjoy.

The Balsamic Baked Onions and Rumbledethumps can be prepared in advance and warmed through before serving.

INGREDIENTS

1 medium head of cauliflower

2 tablespoons vegan margarine

1 tablespoon olive oil

Salt and pepper

Balsamic Baked Onions ~ Click here for recipe

Rumbledethumps ~ Click here for recipe

METHOD

Preheat the oven to 2000 degrees Celsius ( 400 F ) Gas Mark 6.

Begin by preparing the cauliflower steaks.

Remove all of the green leaves and cut the base of the cauliflower but leaving the whole head intact. Cut as close to the base as you can so that the cauliflower can stand upright.

Using a sharp knife, start by cutting down the middle of the cauliflower and then from each half cut a steak approximately 2-3 cm thick. This will give you 2 steaks. You can then cut as many more steaks as you can from the rest of the cauliflower.

In a frying pan, over a medium heat, heat the margarine and oil and gently fry the steaks for 1-2 minutes on each side or until they start to get a nice golden colour to them. Do not over cook or over brown.

Remove from the pan and place on a foiled baking sheet.

Season with a good grinding of sea salt and pepper and place in the oven.

Bake for 15 minutes then remove from the oven, gently turn the steaks over and cook for another 15-20 minutes. The cauliflower will be golden and tender. 

Serve with the baked Balsamic Onions and Rumbledethumps. I like to serve it with a little gravy also.

RUMBLEDETHUMPS 

This may have an unusual name but this is a wonderful recipes that originates from Scotland. A great friend of mine ( I was living in Spain at the time ) used to make this recipe very often and I never got to ask for the recipe. This is my adaptation and I think it tastes just as good. Although this can be served as a side dish I think this is one of the most heavenly comfort foods. There is nothing better than sitting in front of the TV with steaming hot bowl of Rumbledethumps and a warming beverage. Sometimes it’s the simple ingredients that make for some amazing dishes. Serves 2.

INGREDIENTS

250 g ( 9 oz ) potatoes, peeled and chopped for boiling

250 g ( 9 oz ) green cabbage or spring greens (removing any tough stalks)

50 g ( 2 oz ) vegan margarine

4 spring onions, chopped including the green ends

A little water

1/2 teaspoon allspice

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

2 tablespoons chopped parsley

Oil to drizzle

METHOD

Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.

Begin by putting the potatoes on to boil. They need to be boiled until tender so that they can be mashed, and so do not overcook.

Meanwhile, in a pan with a tablespoon of water, gently cook the cabbage  until it starts to soften. If the pan starts to get too dry continue adding a spoon of water until the cabbage is tender. This should take 5-6 minutes.

Place the cooked potatoes in a bowl and add the margarine. Mash gently so as not to make it too smooth and then add the cabbage or greens.

Mix in all of the other ingredients and place in an ovenproof dish. Drizzle with olive oil and cook for 20-25 minutes until slightly golden. 

Serve.

BALSAMIC BAKED ONIONS

I love onions not matter what way they are cooked. Fried onions that have started to caramelise have to be one of the most heavenly foods on the planet but baked onions are definitely up there at the top of the list too. These are whole quarters of red onions baked in balsamic vinegar which results in the most tasty, sweet and gooey onions you will ever taste. These are great served with potato dishes as the combination works really well.

INGREDIENTS

4 red onions

2 tablespoons olive oil

1/4 cup balsamic vinegar

1/2 teaspoon sea salt

1/2 teaspoon black pepper

METHOD

Start by preparing the onions. You want to cut off the tip of the onions but keep the root in place. Cut the onions into quarters with the root holding them together. Place in a baking tray

Place all of the over ingredients in a jug, mix well and then pour over the onions. 

Cover the tray with foil and bake for 50-60 minutes.

Remove the foil and serve.

PATE STUFFED MUSHROOMS WITH RED WINE REDUCTION

Anything quick, easy and served on toast is always a winner for me. Having a few portobello mushrooms to hand and a bottle of unfinished red wine from the night before, this seemed to be the perfect recipe to put together. It is a recipe I have never attempted before and so I was not sure if this would work or not, but the result was amazing. The original recipe requires the bread to be fried but I thought this would be better for the waistline. If you want to serve this without the red wine reduction then serve it with a favourite sauce of your choice or as it is. However you choose to serve these little gems you will be extremely happy with the result. Serves 4.

INGREDIENTS

For the mushrooms

4 portobello mushrooms

2 tablespoons vegetable oil

Salt and pepper to season

4 tablespoons mushroom pate

NOTE : I used granoVita which is best for this recipe if you can get hold of it because it is one of the only pates that holds it texture when baked.

4 slices toasted wholemeal bread

Freshly chopped parsley to garnish

For the red wine reduction

60 g ( 2 oz ) vegan margarine

1/2 medium onion

250 ml vegan red wine

1/2 teaspoon sea salt

2 teaspoons agave nectar

METHOD

Make the sauce first as this can be put to one side and used when needed.

Melt the margarine in a saucepan over a medium heat and fry the onion on its side until very brown.

Add the red wine, salt and agave and reduce by half.

Taste and adjust for seasoning and put to one side. The sauce will taste quite strong but only a small amount if used.

Now prepare the mushrooms but placing on a baking tray and drizzling with the oil. Season with salt and pepper and bake in the oven at 200 degrees Celsius ( 400 F ) Gas Mark 6 for about 20 minutes.

Remove from the oven and place a spoonful of pate on top of each mushroom and place back in the oven for a further 10 minutes.

Remove from the oven, serve on top of a slice of toasted bread and cover with a spoonful or two of the red wine reduction and a sprinkling of fresh parsley.

MEXICAN GREEN CHILLI WITH TOFU

This is far from your run of the mill Mexican chilli. Every Mexican knows a different recipe variation as this is a very popular dish. Incredibly this is not often seen outside of Mexico. Once you try this tofu variation you will be overjoyed that you have an alternative to the usual tomato based chilli. 

Serve this with my recipe for Mexican Tomato Rice

INGREDIENTS

200 g ( 7 oz ) block of tofu, cut into cubes

3 teaspoons coconut oil or 3 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

1 tablespoon plain flour

3 green bell peppers

1 medium green chilli

1 large bunch fresh coriander, chopped

500 ml ( 18 fl oz ) vegetable stock, I use Kallo

1.5 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon black pepper

1/4 teaspoon sea salt

2 tablespoons lime juice

METHOD

Preheat the oven to 200 degrees Celsius. ( 400 F ) Gas Mark 6.

Prepare the tofu by cutting it into 3 pieces. Press these between some paper towels to get rid of any excess water and then chop into bite size cubes. Place these on a baking tray.

On a separate tray, place the green peppers, cut in half,  and the green chilli and place alongside the tofu in the oven for 20 minutes until the tofu is golden and the peppers are soft.

When the peppers are and chilli are cooked, place into a blender with the stock and coriander and whiz until smooth. 

Now fry the onion and garlic in the coconut oil over a medium heat until the onions have softened. Stir in the flour and cook for a minute and then pour in the whizzed peppers and add all of the other ingredients including the tofu.

Stir well to combine and then cover and cook on a low heat for about 20 minutes or until the sauce has thickened.

Check for seasoning and serve.

MEXICAN CHEESY BEAN DIP

This is a quick, easy and fantastic and delicious dip for nachos. I also like to serve this over potato wedges and it can also be used as a salsa for tortillas. How ever you use this dip it will become one you will be making very often. This is always a hit with my friends and family.

INGREDIENTS

2 tablespoons vegetable oil

2 cloves garlic, minced

50 g ( 2 oz ) fresh bread, cubed

1 14oz can of red kidney beans

4 tablespoons nutritional yeast

170 ml ( 6 fl oz ) vegetable stock, allowed to cool before using

2 tablespoons fresh lime juice

1/4 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon chilli powder

2 tablespoons fresh chopped coriander

METHOD

Place everything into a processor and whiz until smooth. Leave in the fridge for at least 15 minutes before serving.

MEXICAN TOMATO, RED PEPPER AND CHILLI SALSA

Forget salsa out of a jar, this is the only salsa you will ever need. Sweet, tangy and hot and wonderful with nachos and tortillas. This is a great alternative to ketchup if you want something a touch more spicy.

INGREDIENTS

7 oz chopped tinned tomatoes (half a can)

1 whole red chilli (adjust this to taste if you do not like it too hot)

2 teaspoons agave nectar

2 tablespoons freshly squeezed lime juice

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 small red pepper, finely chopped

METHOD

Mix everything together well and serve .

CHUNKY GUACAMOLE

I like to serve this chunky guacamole as a salsa for my Mexican Corn and Bean Fritter Tortillas. Of course it is wonderful served as a side to all of your favourite Mexican dishes. 

INGREDIENTS

2 ripe avocados, peeled and roughly chopped

1 medium tomato, finely chopped

4 spring onions, chopped (including the green stalks)

Handful of fresh coriander, chopped

1/2 red chilli, deseeded and finely chopped (optional)

2.5 tablespoons freshly squeezed lime juice

1 teaspoon hot pepper sauce

1/4 teaspoon ground cumin

1/4 teaspoon paprika

3/4 teaspoon sea salt

Grinding of black pepper

METHOD

Place all of the ingredients in a bowl and mix together well. Be sure not to mash the avocado too much so that the texture stays nice and chunky.

Refrigerate for 30 minutes before serving.