Winter Salad

Winter Salad

Makes 4 small servings.

Ingredients

100g mixed leaves (i.e. spinach, rocket and baby red chard)
1/2 cup walnuts
1/4 cup pumpkin seeds
1 small red onion
1 red apple
1 orange
Handful pomegranate seeds

For the dressing…
3 tbsp olive oil
Pinch of salt and pepper
2 tbsp apple cider vinegar
1 tsp maple syrup
1 tsp mustard
1/2 tsp cinnamon

Method

1. Place a non-stick frying pan on a medium heat and toast the walnuts and pumpkin seeds for 5 minutes or until they start to turn golden.

2. Place the mixed leaves, walnuts, and pumpkin seeds in a mixing bowl.

3. Peel and slice the onion. Peel the orange, then place a bowl underneath and slice into segments while using the bowl to catch the leftover juice for the dressing. Deseed and dice the apple. Transfer the onion, orange and apple pieces to the mixing bowl.

4. Prepare the dressing by combining all the dressing ingredients together with the leftover juice from the orange.

5. Drizzle the dressing over the salad and mix everything together.

6. Serve the salad with a topping of pomegranate seeds.

#SoVegan

Chilli Stuffed Avocado Boats

Chilli Stuffed Avocado Boats

Makes 12 boats.

Ingredients

Olive oil for frying
1 white onion diced
1 red pepper diced
1 yellow pepper diced
2 cloves garlic diced
1/2 tsp chilli powder
1/2 tsp cayenne pepper
1 tsp cinnamon powder
1 tsp cumin powder
1 can kidney beans drained
1 can tinned chopped tomatoes
Pinch of salt
6 avocados

Toppings:
Handful of chopped coriander
Handful of crushed vegan tortilla chips

Method

1. Heat a little olive oil in a frying pan. Once hot, add the onion, peppers and garlic, and fry for 8 minutes or until soft.

2. Stir in the spices and fry for a further 2 minutes.

3. Add the tomatoes and kidney beans into the frying pan, stir, then simmer for 30 minutes. Add in more water if needed.

4. Meanwhile, halve the avocados, remove the stones, then peel and discard the skin.

5. Season the chilli with salt as desired and stir in most of the coriander, leaving a few leaves for decoration.

6. Fill the inside of the avocado halves with a tablespoon or two of the chilli mixture and top with vegan sour cream, then sprinkle with coriander and tortilla.

Vegan sour cream recipe

1/4 cup raw cashews
2 tbsp water
1 tsp lemon juice
1/2 tsp apple cider vinegar
Pinch of salt

1. Soak cashews in boiling water for one hour.
2. Drain cashews and place all ingredients in blender. Blitz until smooth.

Carrots in Blankets

Carrots In Blankets

Makes 12 blankets.

Ingredients

12 chantenay carrots
320g sheet puff pastry (approx. 35cm x 23cm)
Pinch of salt & pepper
1/2 tsp garlic powder
1 tsp sage
1 tbsp olive oil
Almond milk for brushing

Carrots in Blankets

Carrots in Blankets
– Full recipe bit.ly/2i71TsW

Posted by So Vegan on Friday, 23 December 2016

Method

1. Preheat oven to 220°C.

2. Place carrots in baking tray and season with salt, pepper, garlic powder, and sage. Drizzle with olive oil and mix together with hands.

3. Bake carrots in preheated oven for 25 minutes.

4. Meanwhile, cut the pastry into 12 even rectangles.

5. Remove the carrots from the oven and allow to cool so they can be handled.

6. Once cool, wrap each carrot in one rectangle of pastry.

7. Brush each blanket with almond milk.

8. Bake again for 10 minutes.

#SoVegan

Whole Roasted Christmas Cauliflower

Whole Roasted Christmas Cauliflower header

Ingredients

1 whole cauliflower head
2 tbsp olive oil
1 tsp cumin
1/2 tsp chilli flakes
Pinch of salt & pepper
Small handful of Pomegranate seeds
Small handful of coriander (ciantro)

For the dressing…
2 tbsp chopped coriander
1 tbsp tahini
1 tbsp lime juice
1 tsp sweetener (agave syrup)
1 garlic clove
1/4 cup water

Whole Roasted Christmas Cauliflower

Whole Roasted Christmas Cauliflower
– Full recipe bit.ly/2h7GCSr

Posted by So Vegan on Thursday, 8 December 2016

Method

1. Preheat oven to 220°C.

2. Remove the green leaves and trim the stem of the cauliflower so the bottom is flat.

3. Whisk the olive oil, cumin, chilli flakes, salt and pepper in a bowl, then pour over the whole cauliflower head and rub with your hands until the entire cauliflower is coated.

4. Place the cauliflower on a baking tray and bake in the oven for 30-40 minutes (depending on the size of the cauliflower).

5. Meanwhile, blend the dressing ingredients together until smooth.

6. Remove the cauliflower from the oven and place on a serving plate.

7. Pour the dressing over the cauliflower and finish with a sprinkle of pomegranate seeds and coriander leaves.

#SoVegan

Aubergine Tikka Masala

Aubergine Tikka Masala

Serves 4

Ingredients

1 aubergine sliced in chunks
1 white onion diced
2 red peppers sliced

For the masala paste…
4 garlic cloves roughly chopped
Thumb of ginger roughly chopped
1 tsp each turmeric, paprika, garam masala
1/2 tsp each salt, cayenne pepper, chilli flakes
2 tsp cumin

For the sauce…
1 can of tomatoes
1 tbsp tomato puree
200ml coconut milk from can
Handful of coriander (cilantro) plus more for garnish

Aubergine Tikka Masala

Aubergine Tikka Masala
– Full recipe bit.ly/2gGz1HM

Posted by So Vegan on Wednesday, 30 November 2016

Method

1. Heat a little oil in a frying pan on a medium heat. Once hot, add in the aubergine and fry for 5 minutes on each side or until slightly brown.

2. Set the aubergine aside and place the onion in the frying pan. Fry for 5 minutes, adding more oil as needed.

3. Meanwhile, make the masala paste by combining the ingredients in a grinder until the mixture is smooth. Alternatively, use a pestle and mortar and grind the ingredients together until they form a rough paste.

4. Add the masala paste and peppers to the frying pan and cook for 5 minutes, stirring frequently.

5. Then add the can of tomatoes, tomato puree and aubergine, and simmer for a further 10 minutes. Use the back of the mixing spoon to squash the tomatoes to create a smoother consistency.

6. Stir in the coconut milk and coriander (cilantro) and cook until hot.

7. Garnish with coriander and serve.

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Vegan Spaghetti Carbonara

Vegan Spaghetti Carbonara

Serves 2.

Ingredients

160g spaghetti
160g mushrooms sliced
100g spinach
2 cloves garlic chopped

For the sauce…
3/4 cup cashews
1/2 cup soya milk
1 tbsp nutritional yeast
1/2 tsp each salt & pepper
Handful of parsley

Spaghetti Carbonara

Spaghetti Carbonara
– Full recipe http://bit.ly/2fTAOcv

Posted by So Vegan on Tuesday, 15 November 2016

Method

1. Soak cashews in hot water for one hour to soften.

2. Cook the spaghetti according to packet instructions.

3. Add a little olive oil to a saucepan and fry the mushroom and garlic for 8 minutes. Add the spinach and parsley, and fry for a further 5 minutes.

4. Prepare the sauce by combining all the ingredients in a food processor until smooth and creamy.

5. Drain the spaghetti and transfer to saucepan with the mushrooms. Pour the carbonarra sauce on top and mix until everything is combined.

#SoVegan

Tofu & Chips

Tofu 'n' Chips

Serves 2.

Ingredients

2 large potatoes
400g tofu (including water)
1 large sheet of nori
Salt and pepper
1 tsp garlic powder
1 cup plain flour
1 cup ale
1 1/2 tsp baking powder
Olive oil for baking and frying
2 slices of lemon

Tofu & Chips

Tofu & Chips

Posted by So Vegan on Tuesday, 1 November 2016

Method

1. Preheat oven to 180°C.

2. Wash potatoes and slice into chip shapes, then place on baking tray, drizzle with olive oil and season with a pinch of salt and pepper.

3. Place baking tray in oven for 45 minutes.

4. Next, remove tofu from packaging, drain and gently squeeze out as much water as possible. To press the tofu, cover it on both sides with a kitchen towel and place a weight on top, such as a can of beans.

5. Meanwhile, prepare batter mix by combining 1/2 tsp salt, 1/2 tsp pepper, garlic powder, flour, ale and baking powder in a mixing bowl.

6. Cut tofu into 4 pieces and season each side with salt and pepper. Next, line one side of each piece with a slice of nori. Use scissors to cut the nori, if required.

7. Heat roughly 1/4 cup of oil in a frying pan on a high temperature. Wait until the oil is very hot before dipping each tofu slice into the batter, shaking gently to remove any excess mixture, and placing into the frying pan.

8. Fry tofu on all 4 sides for 2-3 minutes.

9. Serve half the chips with 2 slices of tofu and a couple slices of lemon.

We recommend serving with mushy peas!

#SoVegan

Mushroom & Bean Burger

Mushroom & Bean Burger

Makes 8 burgers.

Ingredients

1 tbsp chia
1 1/4 cups water
1/2 cup bulgur wheat
150g chestnut mushrooms finely diced
2 spring onions sliced
3 garlic cloves chopped
1 1/2 tsp chilli
2 tsp salt
1 tsp pepper
1 cup brazil nuts finely crushed
2 cans kidney beans in water or brine
Handful coriander finely chopped
Handful parsley finely chopped
8 burger buns (suitable for vegans)

For the garnish:
Vegan mayonnaise
Tomato ketchup
Mixed leaves
Red onion
Tomato

Mushroom & Bean Burger

Mushroom & Bean Burger
– Full recipe http://bit.ly/2cZn4cw

Posted by So Vegan on Friday, 7 October 2016

Method

1. In a small bowl mix chia seeds with 4 tablespoons of water and set aside for 15 minutes while the seeds expand.

2. Next, cook the bulgur wheat in the remaining water on a medium heat for 10 minutes or until light and fluffy.

3. Meanwhile, fry mushrooms in a little oil for six minutes or until they begin to soften, then add the spring onion, garlic, chilli, salt & pepper and fry for a further 5 minutes.

4. Drain the kidney beans, pour into a large mixing bowl and mash using a potato masher until mostly broken up but leaving some whole beans.

5. Add the chia, mushroom mixture, bulgur wheat, brazil nuts, coriander and parsley to the bowl, and combine using your hands.

6. Once combined, take a handful of the mixture and shape into a burger. Repeat this step for the remaining 7 burgers.

7. Add a little oil to a frying pan on a medium heat. Once hot, add in the burgers and fry on each side for 5-7 minutes or until golden brown.

8. Build each burger using your desired garnishes and condiments. We suggest tomatoes, red onion, lettuce leaves, homemade ketchup and vegan mayo.

#SoVegan

Roasted Tomato And Basil Pasta

Roasted Tomato And Pasta

Serves 4.

Ingredients

800g tomatoes halved
3 cloves garlic chopped
1/2 tsp each salt & pepper
1/2 tsp chilli powder
1 tsp oregano
Drizzle of olive oil
Small handful of basil
300g whole wheat spaghetti

Roasted Tomato And Basil Pasta

Roasted Tomato And Basil Pasta
– Full recipe http://bit.ly/2cIcvAd

Posted by So Vegan on Thursday, 8 September 2016

Method

1. Preheat oven to 200°C.

2. Place tomatoes in baking dish and add garlic, salt, pepper, chilli, oregano, and olive oil, using your hands to evenly coat the tomato halves. Ensure all halves are face up.

3. Place baking dish into preheated oven for 20 minutes.

4. Meanwhile, cook spaghetti as per packet instructions.

5. Remove tomatoes from oven and crush each tomato half with a fork to get the juices out.

6. Rip basil into small pieces and add to tomato sauce.

8. Fold spaghetti into tomato sauce until fully combined, then serve and top with chopped basil.

Nutritional information per serving:

Nutritional Information for Roasted Tomato and Basil Pasta