Easy Fajitas

Easy Fajitas

These easy fajitas are simple, colourful and are bursting with spicy flavours! Our recipe gives the vegetables a lovely kick, which balances really well with the sourness from the cashew cream. Some people say the key to an excellent fajita is the tortilla, so try to find good quality tortillas from your local store.

We serve our fajitas with mashed avocado, sour cream and a few cilantro (coriander) leaves.

Makes 6 fajitas.

Ingredients

1 yellow pepper sliced
1 red pepper sliced
1 red onion sliced
300g mushrooms sliced
1 clove garlic diced

Fajita mix:
1 tsp paprika
1 tsp cumin
1/2 tsp salt
1/4 tsp chilli powder
1/4 tsp cayenne pepper
1/4 tsp cinnamon
2 tbsp vegetable oil

For Serving:
1 ripe avocado mashed
1 lime
6 medium tortillas
Small handful of cilantro (coriander)
Cashew sour cream

Easy Fajitas

Method

1. Preheat oven to 220°C.

2. Place the sliced peppers, mushroom and onion on a baking tray and sprinkle with garlic, all the fajita spices and drizzle with the olive oil. Mix everything together with your hands.

3. Place baking tray in the oven for 12-15 minutes until the veg is soft.

4. Meanwhile, mash the avocado and prepare the cashew sour cream.

5. Remove the veg from the oven and start building your fajitas. First spread the mashed avocado on the tortilla, then a serving of veg, followed by a squeeze of lime juice, a drizzle of sour cream and lastly a sprinkle of cilantro (coriander).

Cashew sour cream

Ingredients:
1/2 cup cashews soaked
1/4 cup water
2 tsp vinegar
2 tbsp lemon juice

Method:
1. Soak cashews in hot water for 10 minutes, then drain.
2. Combine all ingredients in a blender until smooth.

Mushroom ‘Meatballs’

Mushroom Meatballs

We’ve spent a while working on this lovely recipe to make sure it’s just right! It’s really easy and the balls are packed with tons of fresh flavour, so we’re really chuffed with how they’ve turned out.

One of the best things about these ‘meatballs’ is they don’t require breadcrumbs to bind them together. We discovered that coconut oil does the trick, which means they’re even gluten-free!

Serves 2-3.

Ingredients

2 white onions diced
300g mushrooms diced
1 clove garlic diced
1/2 cup walnuts
1/2 cup nutritional yeast
2 cup parsley
Pinch of salt & pepper
2 tsps oregano
1tsp coconut oil (solid)
75g spaghetti per person

For the tomato sauce:
Garlic diced
Basil chopped
400g passata sauce
Pinch of salt & pepper

Mushroom Meatballs

Method

1. Pre-heat oven to 220°C.

2. Heat a little oil in a frying pan. Once hot, fry the onion for 5 minutes or until soft.

3. Add in the mushroom and continue to fry for a further 15 minutes or until all the water has evaporated and the mushroom is starting to brown. You may need to turn up the heat a little.

4. Add the garlic and fry for a further minute.

5. Leave the mushroom mixture to cool for a few minutes, then transfer to a food processor with the remaining ingredients.

6. Process the meatball mixture for 10-15 seconds. Avoid processing for too long because the mixture will become a puree and balls won’t hold their shape.

7. Shape into golf ball-sized balls and place on a baking tray.

8. Bake for 18-20 minutes.

9. Meanwhile, prepare the tomato sauce by frying the garlic for a minute. Then add the basil for a further two minutes, before adding the passata, seasoning and simmering for an additional 8 minutes.

10. Prepare the spaghetti as per packet instructions.

11. Serve the meatballs with the spaghetti and tomato sauce.

#SoVegan

Spicy Fritters

Spicy Fritters

These fritters are the perfect boost during the cold winter months! They’re packed with Vitamin C and only take four simple steps, so they’re super simple and really easy to make at home.

Thai food is one of our favourite cuisines, so we took some traditional ingredients from the region to make this recipe, such as red chilli, spring onions, garlic and coriander, which give the fritters a huge burst of fresh flavour. We like to serve our fritters with a drizzle of lime juice and sweet chilli sauce.

Spicy Fritters

Makes 7 – 8 fritters.

Ingredients

1/2 head of broccoli
1 cup frozen sweetcorn
1/2 red pepper deseeded
3 spring onions
1 red chilli deseeded
1 garlic clove
Handful of coriander
1/4 cup flour
1 tsp paprika
Pinch of salt & pepper

Fresh lime juice and sweet chilli sauce for serving

Method

1. Prepare the veg by cutting the stems off the broccoli so you are left with just the florets. Then roughly chop the spring onion, peppers and red chilli.

2. Combine all the ingredients in a food processor for 30 seconds until the mixture reaches a rough consistency.

3. Take a handful of the mixture and shape it into a fritter slightly smaller than the size of your palm.

4. Drizzle a little oil in a frying pan on a medium heat.

5. Once the saucepan is hot, fry the fritters for 5-7 minutes on each side or until golden brown.

6. Serve with a drizzle of lime juice and sweet chilli sauce.

Enjoy!

Roxy and Ben, aka So Vegan.

Equipment

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

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.

#SoVegan

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