Makes 8 stuffed mushrooms.
250g chestnut mushrooms
20g wild rice
1/4 cup walnuts roughly chopped
1/2 onion diced
1 clove garlic chopped
1/2 red pepper diced
1/4 tsp each salt & pepper
25g vegan parmesan cheese grated
3 tbsp olive oil
1. Preheat oven to 180 degrees celsius.
2. Cook rice as per package instructions.
3. Meanwhile, remove stalks from mushrooms and place mushrooms on a baking tray. Drizzle mushrooms with a little olive oil and bake in preheated oven for 10 minutes.
4. Toast walnuts in pan over a medium heat for 5 minutes.
5. Wipe the pan clean, drizzle with a little oil and fry the onion for a few minutes until soft. Next add the red pepper, garlic, salt & pepper, and continue to fry for a further 5 minutes.
6. Place cooked rice, toasted walnuts, the fried pepper mix and cheese (leave a little for topping) into a mixing bowl and combine.
7. Remove excess water from the mushroms. Then, using a teaspoon, gently fill each mushroom with the rice mix and sprinkle a little of the leftover cheese on top.
8. Place stuffed mushroom on baking tray and bake for a further 10 minutes.
Makes 2 sandwiches.
4 slices of bread
1 tin chickpeas
2 spring onions
1/2 cup sweetcorn
3 tbsp vegan mayonnaise
Pinch of salt & pepper
1 tbsp lemon juice
60g vegan cheese grated
1 tbsp vegan margarine
1. Drain and rinse the chickpeas, transfer to a mixing bowl and mash until all the chickpeas are broken down.
2. Add the spring onion, sweetcorn, vegan mayonnaise, lemon juice and salt & pepper, and combine.
3. Next, take 2 slices of bread and spread 2 tbsp of the chickpea mixture on top of each slice.
4. Add 30g of vegan cheese to each slice of bread and top with a second slice.
5. Next, spread vegan margarine on the outside of the top slice of bread.
6. Place a pan on a medium heat. Wait until the pan is hot before frying the first sandwich (margarine side down) for 5 minutes or until golden brown.
7. While the sandwich is frying, carefully spread margarine on the top slice of bread.
8. Flip the sandwich over and fry for a further 5 minutes.
9. Remove from the pan and repeat for the remaining sandwich.
Makes 6 bars.
For the caramel…
8 medjool dates deseeded
1/4 cup almond milk
1 tbsp peanut butter
3/4 cup salted peanuts
For the nougat…
1/2 cup peanut butter
3 tbsp coconut flour
4 tbsp golden syrup
150g dark chocolate (suitable for vegans)
– Full recipe http://bit.ly/2dUbAKU
Posted by So Vegan on Thursday, 13 October 2016
1. To make the caramel, combine the medjool dates, almond milk and peanut butter in a blender until smooth.
2. Next, add the salted peanuts to the caramel and mix together with a spoon.
3. To make the nougat, combine the coconut flour, golden syrup and the remaining peanut butter in a small bowl until the mixture reaches an even consistency.
4. Line a small-to-medium sized tin with parchment paper and add the caramel mix. Level the caramel with the back of a metal spoon until smooth.
5. Next, transfer the nougat mixture on top of the caramel and level again until smooth all over.
6. Place tin in freezer for two hours.
7. Take out the tin from the freezer and remove filling by pulling the parchment paper.
8. Slice the filling evenly into 6 bars.
9. Add a little water to a pan over a low-to-medium heat and melt the chocolate in a heatproof bowl.
10. Once the chocolate has melted, use a metal fork and spoon to coat the bars.
11. Leave to cool on a cooling rack until the chocolate is firm before eating.
Makes 8 large rolls.
2 tbsp olive oil
1/2 onion finely chopped
2 sticks celery finely chopped
500g mushrooms diced
1 tsp nutritional yeast
3 cloves garlic
1 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 tbsp soy sauce
500g puff pastry (suitable for vegans)
Almond milk for brushing.
Mushroom RollsMushroom Rolls
– Full recipe http://bit.ly/2df2uXt
Posted by So Vegan on Wednesday, 21 September 2016
1. Preheat oven to 200 Degrees Celsius.
2. Heat oil in pan. Fry onion and celery for 5 minutes or until soft.
3. Add mushrooms, garlic, salt, pepper, nutritional yeast and thyme to the pan, and cook for a further 10 minutes.
4. Add soy sauce and cook for a further minute before removing pan from heat.
5. Sprinkle flour onto work surface and roll out pastry into 2 rectangles (each approx. 10cm high x 30cm wide). Trim edges with a knife for straight sides.
6. Spoon mushroom mixture into the bottom half of the first pastry rectangle, leaving a 1cm gap from the side and bottom edges.
7. Brush a little almond milk along the edges.
8. Fold the top half of the pastry over to meet the bottom edges and press down along the edges with your fingers.
9. Press down with a fork along the side and bottom edges. Using a knife, create 3 small incisions in the rectangle, dividing it evenly into 4 mushroom rolls.
10. Repeat steps 6 to 9 for the second pastry rectangle.
11. Brush the top of the rolls with almond milk and bake in oven for 20 minutes.
Nutritional information per roll:
1/2 sweet potato
1/4 cup olive oil
1 tsp nutritional yeast
1 tsp garlic powder
1/2 tsp cayenne pepper
1 tsp paprika
You will need a mandolin.
1. Preheat oven to 140°C.
2. Use a mandolin to thinly slice the sweet potato, carrot, parsnip, and beetroot. Important tip: use a safety handle when slicing small amounts of the vegetables.
3. Place vegetable slices in a mixing bowl and drizzle with olive oil before adding all of the remaining seasoning and spices. Make sure all the vegetable slices are separated.
4. Place in the oven for approximately 40 minutes – checking after 25 minutes to remove any crisps that are already cooked. Beetroot will be the last ready (often takes 20 minutes longer than other vegetables).
Makes 10 energy balls.
1 cup cashews
4 tsp cocoa powder
1 tsp coconut oil
30g dark chocolate (suitable for vegans)
1/4 cup desiccated Coconut
1. Prepare ingredients by pitting the dates and cherries.
2. Place cashews, dates, cherries, cocoa powder, coconut oil and chocolate in a food processor and blitz until all ingredients have broken down and are combined.
3. Carefully remove the blade from the food processor container and place mix into a fridge for 10 minutes.
4. Remove mix from the fridge and mould into 10 balls.
5. Transfer the desiccated coconut into a small bowl. Place one ball into the bowl at a time and roll around until it is coated in the coconut.
6. Eat immediately or refrigerate until ready to eat.
Serves 2 people.
1/4 cup vegetable oil
For the batter…
1/2 cup flour
1/2 cup cornstarch
1/2 tsp salt
1 tsp baking powder
1 cup water
For the Korean sauce…
2 tbsp toasted sesame oil
2 cloves garlic finely chopped
Thumb of ginger finely chopped
2 tbsp soy sauce
3 tbsp gochujang sauce
3 tbsp brown sugar
1. Wash and dry the cauliflower, then break into bite-sized florets and trim away the excess stems.
2. Combine the batter ingredients in a bowl using a whisk and dip the cauliflower florets making sure they are fully coated in the batter.
3. Heat 1/4 cup vegetable oil in frying pan.
4. Remove one floret from the batter at a time, gently shaking to remove any excess batter, and place in pan. Fry a few florets at a time (making sure they are not touching) and turning every couple of minutes.
5. Once lightly browned on all sides, remove from pan and place on paper towel. Repeat steps 4 and 5 until all florets have been fried.
6. Heat the toasted sesame oil in a pan, then add the garlic and ginger, and fry for a minute. Add the rest of the ingredients for the Korean sauce and simmer for a few minutes. Take the sauce off the heat and toss in the cauliflower using a spoon to coat.
7. Serve the Korean Cauliflower Bites with a sprinkle of sesame seeds and chopped spring onion.
Makes five Vegan Creme Eggs.
300g dark chocolate (suitable for vegans)
250g regal icing (suitable for vegans)
1/4 tsp turmeric
Note: you will need an egg mould and piping bags. We used the Tala Silicone Egg Shape chocolate mould.
1. Break chocolate into small pieces and place 200g in heatproof bowl. Pour hot water into saucepan and sit bowl on top. Once chocolate has melted take bowl off heat, add remaining chocolate and stir until melted.
2. Transfer chocolate to measuring jug and slowly pour into mould so each compartment is full. Gently shake mould to eliminate air bubbles. Freeze for only 10 minutes.
3. Meanwhile, grate icing and put 100g in bowl with turmeric. Set aside the other 150g icing in separate bowl.
4. Place sugar and water into pan over heat and dissolve.
5. Mix enough sugar liquid into each icing bowl until smooth. Transfer both icing mixtures to individual piping bags.
6. Remove moulds from freezer and spoon out middle of each half using a teaspoon. Pipe plain icing mix into 2/3 of each half egg and pipe turmeric icing mix into last 1/3.
7. Freeze for at least a further 20 minutes (or longer depending on how soon you want to eat the eggs).
8. Remove mould from freezer and push out egg halves.
9. Dip end of chopstick in remaining melted chocolate and brush stick over edges of each egg half. Stick two halves together to form an egg.
10. Leave to soften until ready for eating!