Dinners

December32022

Vegan Christmas Pudding

Vocal VeganCakes, Dessert, Family Size, Occasions, Puddings

Vegan Christmas Pudding

Beautifully moist and capturing the best flavours of the season.

Cook now, refrigerate and microwave for quickness on the big day.

260g dried fruit

60g pitted dates chopped

115 dried apricots chopped

100ml rum or orange juice for alcohol free

50g plain flour or (#glutenfree flour)

60g breadcrumbs

2 tsp baking powder

1 tsp allspice

80g coconut sugar

1 dessert apple grated

Zest of one Orange

3 tbsp aquafaba

2 tbsp black treacle

1. Pour alcohol over dried fruit and leave overnight.

2. Oil and line a 2 pint Pudding bowl.

3. Mix Pudding ingredients together adding fruit in last, don’t forget to change to dough hook attachment. ( see cooks notes).

4. Spoon mixture into basin.

5. Steam for up to 3hrs.

Cooks Notes:

I used a normal steamer and ran the highest time cycle a few times, topping up the water as I went along.

You can add more alcohol to your Pudding while storing if you wish, pour a little over the Pudding base.

NB: Change to dough hook attachment before adding soaked fruit. This will prevent fruit getting broken down too much, you want that fruit juicy.

November282022

Cranberry & Orange Loaf

Vocal VeganCakes, Dessert, Family Size, Lunch box, Puddings

Cranberry & Orange Loaf

Bursting with all your favourite Christmas flavours of cranberry and orange, this and light and fluffy loaf brings the aromas of Christmas to your kitchen, and smiles all round.

210g cranberries

135g coconut sugar

100 ml olive oil

100 ml soya milk

1 tbsp apple cider vinegar

350 g self raising flour

2 tsp baking powder

1 tsp vanilla paste

Zest and …

100ml juice from a large orange

2-3 tbsp water

1. Preheat oven 180c.

2. Mix cider vinegar and orange juice into soya milk and set aside.

3. Add all ingredients, accept cranberries to stand mixer with whisk attachment.

4. Beat on high scraping the sides down as you go.

5. Change whisk attachment for ‘K’ beater or dough hook.

6. Add whole cranberries and mix on slow speed until well combined.

7. Transfer to a lined baking tin.

8. Bake for 30 minutes, turning oven down to 160 for a further 15 minutes or until inserted knife comes out cleanly.

April242022

Jackfruit Pot Pie

210g canned jackfruit drained

2 cloves minced garlic

1 medium onion chopped

220g frozen green beans

1 red bell pepper chopped

500g mushrooms

1 tsp garlic powder

1 tsp ground cumin

400ml veggie stock approx

500g vegan flakey pastry

1. Add onions and garlic to large pan or wok add a splash of water.

2. Sauté for two to three minutes.

3. Then add mushrooms cooking for a few minutes until juices start to run.

4. Add in peppers, jackfruit, spices and stock.

5. Add in green beans simmer for ten to fifteen minutes until stock has reduced down.

6. The filling is now ready to be add to ramekins or one large suitable oven proof dish.

7. Top off with flakey pastry, wetting the dish edges with a little water.

8. Flute edges of pastry before baking until golden perfection, around ten to fifteen minutes at 200 C.

Notes:

Oyster mushrooms work well in this recipe, but any mushrooms are fine.

April62022

Creamy Chicory Pasta Bake

List one:

1 large onion chopped

250g chicory chopped

1 tbsp olive oil

1 tsp ground nutmeg

450ml vegetable stock

100ml vegan double cream

250g vegetable mince

200g chestnut mushrooms sliced

2 tbsp miso dissolved in…

2 tbsp boiling water

2 tbsp soy sauce

350g cooked Fusilli

List two:

4 slices wholemeal bread

100g smoked vegan cheese

1 tbsp vegan parmesan

6 tbsp olive oil

30g chopped coriander

1. Preheat oven to 180C

2. Sauté onion and chicory in 1 tbsp of olive oil in a deep sided saucepan until translucent.

3. Add nutmeg, soy sauce, stock and cream bring to the boil and simmer for eight minutes.

4. Then blend to a smooth sauce with a stick blender set aside.

5. Add the mushrooms to a wok or large frying pan and add a little water, cook until juices start to run.

6. Add mince to the pan and stir in sauce.

7. Heat through and stir through cooked fusilli.

8. Add pasta and sauce to a family size ovenproof oven dish.

9. Prepare topping: add all of list two to a food processor until it resembles breadcrumbs.

10. Spread over the top of the pasta mixture.

11. Bake for around 30 minutes until golden and crunchy.

March162022

Vish and chips

280g tofu

List one:

45g capers

2 tbsp caper brine

1 sheet nori crumbled

2 tbsp white wine vinegar

Juice of 2 lemons

1/2 tsp salt

1/2 mara

Batter:

180g plain flour

45g corn flour

240ml sparkling water

Salt and black pepper

Nori for coating

Oil for cooking

1. Use a container with a lid to Marinade tofu. Open tofu pour any juices into container.

2. Slice tofu into four thick slices.

3. Blend everything in list one and pour into your container with your tofu slices(best left overnight).

4. Mix your batter set aside.

5. Start to heat your oil.

6. Remove your tofu from the marinade, and wrap each piece in nori, the damp surface will help the nori stick to the tofu.

7. Dip each piece in batter and deep fry until crispy.

March162022

Sticky Orange Tempeh

List one:

200 g tempeh cubed

Juice 2 oranges

Zest 1 orange

2 tbsp soy sauce

2 tbsp rice vinegar

4 tbsp brown rice syrup

5 cm piece Ginger finely minced

1 Garlic clove finely minced

2 tsp sweet chilli sauce

3 tbsp Cornflour

2 tbsp Olive Oil

2 tbsp Sesame seeds

1. Use a suitable container with a lid to Marinade your tempeh

2. Place cubed tempeh into container with all ingredients in list one.

3. Leave to Marinade as long as possible, overnight is best.

4. Drain tempeh making sure all to retain all Marinade.

5. Add cornflour to a separate bowl, toss tempeh in the cornflour until evenly coated.

6. Fry in the olive oil or air-fry until golden brown, then set aside in separate container.

7. Add Marinade to the pan, heating until moderately hot.

8. Add tempeh back into the pan, stirring until thickened.

9. When thickened Add sesame seeds.

March82022

Family Nut Roast

230g mixed nuts chopped
1 onion chopped
2 garlic finely minced
240ml vegetable stock
2 tbsp soy sauce
1 tbsp oil from chargrilled peppers antipasto
3-4 Chargrilled peppers from the jar(optional)
2 tbsp chia seed
6 unsweetened dried apricots finely chopped
1 tsp each dried thyme rosemary sage
1 slice brown bread
4 dark rye Ryvita

1. Preheat oven to 180C
2. Line a 2lb loaf tin, and lay chargrilled peppers from the jar at the bottom of your tin.
3. Sauté onions and garlic in the antipasto oil from jar, then set aside.
4. Add soy sauce to vegetable stock, stirring in chia seed and herbs, set aside.
5. Process nuts, bread, ryvita until roughly chopped.
6. Add chopped apricots until well combined.
7. Finally, add the stock and blend until smooth.
8. Bake for 40 mins until cooked through.
9. Cool in tin before turning out onto serving platter removing liner.

Notes:
You can substitute chargrilled peppers antipasto for olive oil and other toppings.

March22022

Sausage Pasta In Creamy Sauce

Vocal VeganDinners, Entree, Lunch, Pasta, Savoury, Tofu recipesBroccoli, dairyfree, eggfree, Garlic, Mushrooms, Mustard, Nut free, Pasta, Silken Tofu, Tofu, Vegan

Sausage Pasta In Creamy Sauce

Autumn Chia Pudding

Sausage Pasta In Creamy Sauce

1 Pack Vegan Sausages

350g Favourite Pasta

200g Button Mushrooms sliced

350g Silken Tofu

300ml Plant Milk

1 Head Broccoli cut into florets

2 Cloves of Garlic finely minced

1-2 tbsp Wholegrain Mustard

Olive oil for cooking

Salt and black pepper to taste

Vegan parmesan to serve (optional)

1. Pre cook sausages as directed and slice into bite size pieces when cool, set aside.

2. Place broccoli florets in microwave bowl with a little water and microwave for 2-3 minutes and set aside.

3. Start cooking you pasta as directed.

4. In a deep frying pan or wok add a little oil and gently cook mushrooms until juices start to run.

5. Stir in garlic and cook for five minutes.

6. Blend milk and Silken Tofu together add to wok or pan.

7. Add mustard, turn up to a moderate heat stirring until well blended and creamy about 3 minutes.

8. Add in cooked broccoli and pasta.

9. Add salt and pepper to taste.

Serve immediately.

February222022

Golden Yam Curry

Vocal VeganDinnersrice, Yam

Golden Yam Curry

Golden Curry Yam

Golden Yam Curry

Pre cooked yam cubed

100g frozen green beans

400g tin tomatoes

400g tin coconut milk

1 large onion sliced

2 coves garlic finely chopped

2 large tomatoes chopped

1 tsp ground coriander

1 tsp turmeric

1 tsp Garam Masala

1 tbsp olive oil

3 tbsp fresh chopped coriander

Cooked Jasmine Rice

1. Sauté onion in olive oil for around 5 mins.

2. Add garlic and spices cook a further 2 mins.

3. Add tin tomatoes simmer for 10 mins.

4. Add cooked yam, beans and coconut milk simmer for 10 mins.

5. Stir in fresh coriander before serving.

Notes:

Great way to use up leftover cooked yam or potatoes.

Serve with your favourite rice

February162022

Biscoff Cake

Vocal VeganCakes, Dessert, Family Size, Kids baking, Occasions

Biscoff Cake

This recipe makes a divine two tier cake with creamy butter Icing, extra biscoff biscuits optional.

Cake ingredients:
100g biscoff spread
300g light brown soft sugar
500g self raising flour
2 tsp baking powder
150ml olive oil
450ml soya milk with…
2 tsp cider vinegar mixed in it.
2 tsp vanilla extract

Butter Icing ingredients:
400g Icing sugar
200g Vegan Margarine
250g Biscoff spread
1 tbsp plant milk

1. Preheat oven 160c.
2. Add all cake ingredients to a high speed mixer and blend into a soft consistency (all in one method)
3. Divide between two 8 inch lined sandwich tins.
4. Bake for 35-40 minutes or until an inserted knife comes out clean.
5. Leave to cool on racks before Icing.
6. Whisk all Icing ingredients together until smooth and creamy.
7. Use some of the Icing to sandwich the sponges together and remaining can be piped as you wish

Notes:
Biscoff biscuits optional