Savoury

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.

February152022

Pea, mint and smoked Tofu Risotto

Vocal VeganDinners, Entree, Family Size, Savoury, Tofu recipes

Pea, Mint & Smoked Tofu Risotto

With fresh mint, peas and smoked tofu this comfort bowl keeps you satisfied, and serves six easily.

2 tbsp. Olive oil

225g block smoked tofu diced

2 cloves smoked garlic chopped

15g fresh mint finely chopped

1 medium onion chopped

1 clove garlic finely minced

1/2 tsp. Liquid smoke

300g arborio rice

200ml leftover pea soup

1 ltr hot veggie stock

200g frozen garden peas

1. Heat the oil in a wok and add tofu.

2. Fry for 2-3 minutes on a high heat until starting to colour set aside on a separate plate.

3. Add the onion, sauté for five minutes until they start to soften.

4. Stir in the rice and cook for two minutes until translucent.

5. Start adding the veggie stock, a little at a time, allowing each addition to be absorbed into the rice before adding more stock.

6. Add in leftover soup.

7. Keep cooking and stirring the risotto, adding stock as needed.

8. Once all the stock has been added, simmer until the rice is just tender.

9. When the rice is almost done, stir in te peas, tofu, garlic and mint.

10. Simmer for a few minutes to heat through the peas.

Notes:

Left over soup or substitute with vegetable stock.

February112022

Smokey Pea & Mint Soup

Vocal VeganDinners, Entree, Savoury, Soup, Tofu recipes

Smokey Pea & Mint Soup

This beautifully vibrant and warming soup will serve four easily, served here with chunky rustic sourdough, it’s sure to be a family favourite.

Made in a soup maker or a saucepan on the hob.

1 Medium Onion

1 Medium Potato

2 Cloves Smoked Garlic – finely chopped

10 gm Fresh Mint – finely chopped

500 gm Frozen Garden Peas

850 ml Vegetable Stock

225 gm Smoked Tofu – cubed

1 tbsp Olive Oil

Freshly Ground Black Pepper

1/2 tsp Sea Salt

1. Saute onion and potato for 5 to 8 minutes (optional to improve flavour)

2. Add all ingredients to soup maker or saucepan.

Soup maker:

3. Set for 4 servings on smooth setting.

Saucepan:

3. Bring to boil and simmer for 20 minutes until vegetables are soft.

4. Blitz with a hand blender until smooth.

Notes:

Pre-saute is optional but does improve the overall flavour of the soup.

February102022

Olive Tapenade Tear and Share Bread

Vocal VeganBread, Entree, Family Size, Pizza, Savoury

Olive Tapenade Tear and Share Bread

Tapenade for in-between your spirals:

130g Green Olives
15g capers
2 tbsp olive oil
2 minced garlic cloves
Black pepper
2 tsp lemon juice

1. Make tapenade in a mini blender and set aside while you make the bread.

550g strong white bread flour
2 tsp sugar
2 tbsp olive oil
1-1/2 tsp salt
310 ml warm water

Machine: Use basic Dough setting then knock back dough for 2 minutes before shaping.
By Hand: In a large bowl, dissolve the sugar in warm water and then stir in yeast.

2. Allow to proof, yeast resembles a creamy foam, about 5 minutes.
3. Mix oil into the yeast mixture then flour and salt .
4. Knead dough for 7-10 minutes.
5. Leave to Rise in a warm place for 25 minutes covered with a tea cloth.
6. knock back the dough, shape dough into a rectangle shape.
7. Spread tapenade over the dough.
8. Roll up the dough from the short end like a swiss roll.
9. Cut into slices.
10. Transfer to an oiled baking tin and leave to rise again.
11. Drizzle with olive oil and bake for 15-20 minutes at 220c.

February102022

Silky Papaya Dressing

Vocal VeganDressing, Salads, Sauce, Savoury

Silky Papaya Dressing

Vegan take on poppy style dressing with taste in abundance.

1 Papaya Flesh

2-3 tbsp. Papaya seeds

125 ml fresh lemon juice

125 ml fresh lime juice

125 ml virgin olive oil

1 tbsp mustard powder

1 tsp sea salt

Just blend.

Notes:

This 10 minute recipe will make enough for at least 6-8 servings and should be refrigerated.

February92022

Roasted Kalette and Pine nut Omelette with Thyme

Vocal VeganBreakfast, Brunch, Dinners, Savoury

Roasted Kalette and Pine nut Omelette with Thyme

Roasted Kalette and Pine nut Cheesy Omelette with Thyme

Roasted Kalette and Pine nut Omelette with Thyme

This recipe makes two separate perfectly fluffy vegan omelettes.

Omelettes:

60g gram flour

150g water

2 tbsp. Nutritional yeast flakes

1/4 tsp. Kala Namak (Black salt)

1/2 tbsp. Melted vegan butter

Freshly ground black pepper

Filling:

Your favourite Vegan cheese grated (optional)

160g kalettes halved

35g pine nuts

1tsp. dried thyme

Olive oil for cooking

Make filling:

1. Preheat fan assisted oven 190c

2. Spread out prepared kalettes and pine nuts over a baking sheet.

3. Sprinkle with the thyme and Drizzle with olive oil.

4. Turn with a spatula so all the ingredients are evenly coated.

5. Place in the over for 10-15 minutes

6. Meanwhile make your omelettes.

7. Add all omelette ingredients to a jug and whisk with fork until well blended.

8. Heat your pan moderately hot with 1 tbsp. Olive oil.

9. Pour in half the mixture, tilting the pan so evenly spreading mixture.

10. After 1 to 2 minutes the edges will start to bubble

11. Gently loosen the omelette from the sides and underneath.

12. Sprinkle over cheese replace lid until cheese has melted down a little.

13. Add kalettes filling and enjoy.

Notes:

An eight inch pan is the perfect size for your omelette.

One with a lid is preferable, or use a saucepan line that fits.

The use of Kala Namak in this recipe with give your omelette a wonderful deep and pungent umami flavour.

February22022

Mediterranean Herb Vegan Cheese

Vocal VeganSavoury

Mediterranean Herb Vegan Cheese

1 cup of cashews soaked in water overnight and drained(around 200g drained weight)
2 tbsp. nutritional yeast flakes
110g melted coconut oil
2 tbsp. fresh lemon juice
1 tbsp. apple cider vinegar
1 tbsp. white miso
1 tsp garlic powder
1/2 tsp onion salt

Dried Rosemary and Thyme for your mould

1. Brush a little coconut oil into your chosen mould. (See notes)
2. Weigh out ingredients
3. Melt coconut oil and set aside.
4. Add all ingredients to a blender/food processor and blend until creamy.
5. Add melted coconut oil last, blending until well combined.
6. Add herbs to the bottom of your mould.
7. Transfer blended mixture to your oiled mould.
8. Tap your mould on your worktop a few times, this will help mixture level out.
9. Refrigerate until set around 1-2 hours… awesomeness awaits you

Notes:
I’ve found a small silicone cake mould is best for this recipe.

February22022

Slow Cooked Smoked Tofu in Mushroom Sauce

Vocal VeganDinners, Entree, Sauce, Savoury, Slow Cooker, Tofu recipes

Slow Cooked Smoked Tofu in Mushroom Sauce

Smoked Tofu in Mushroom Sauce in Spaghetti

Slow Cooked Smoked Tofu in Mushroom Sauce

500g Chestnut mushrooms sliced.
1 medium red onion chopped.
180g Lidl smoked tofu diced
250ml Oatley creamy oat.
2 plump cloves minced garlic.
1 tsp powder mushroom powder.
300ml boiling water.
1 heaped tbsp. corn flour.
1 tbsp. tamari
1 tsp old bay spice (optional)
Freshly ground black pepper
Salt (optional)
Sesame oil for cooking

1. Pre sauté mushroom, onion and tofu add to the slow cooker.
2. Add in your minced garlic.
3. Add in you mushroom powder mixed with the boiling water.
4. Then stir through the creamy oat.
5. Add any seasonings
6. Cook on low setting for 6 hours OR High for 4 hours.

At the end of cooking time:
7. Mix corn flour and soy sauce together.
8. Transfer mushroom mixture into a large saucepan heat over medium heat.
9. Add corn flour mixture to mushroom mixture in a steady stream stirring constantly until thickened.
OR Can be made on the hob while your pasta cooks… get in!!!

Serve with fresh pasta

February22022

5 Minute Vegan Teriyaki Sauce

Vocal VeganDinners, Entree, Sauce, Savoury

5 Minute Vegan Teriyaki Sauce

5 Minute Teriyaki Sauce you’ll love…

Ingredients 1:
250ml water
2 level tbsp. light brown sugar
1 tbsp. maple syrup or agave
60ml dark soy sauce
1 large garlic clove finely minced
5cm piece of ginger finely minced

Ingredients 2:
2tbsp corn flour
60ml water

1. Add all ingredients from list 1 into a small saucepan.
2. In a small basin or mug, mix ingredients 2.
3. Transfer saucepan to moderate heat.
4. Slowly pour in ingredients 2 stirring pan continually.
5. Keep stirring until sauce starts to thicken and darken, then take off heat immediately.
6. Pour over your favourite stir fry.

Served with:
Jasmine Rice
No-duck spring roll
Sweet chilli cauliflower bites
vegan BBQ rib strips
No beef teriyaki with carrots and homegrown green beans.

February22022

Coriander Tofu, Yam In A Creamy Thai Coconut Sauce

Vocal VeganDinners, Entree, Savoury, Tofu recipes

Coriander Tofu, Yam In A Creamy Thai Coconut Sauce

Pan fried coriander tof juicy yam in a creamy thai coconut sauce

Pan-fried coriander tofu, juicy yam in a creamy Thai coconut sauce.

250g leftover boiled yam cubed
340g plain tofu cubed
1 tbsp. corn flour
2 tbsp. olive oil
1/2 tsp ground coriander
1 tsp dark brown soft sugar
25g Fresh coriander chopped

Sauce:
2 tbsp. olive oil
1 small onion sliced
2 tbsp. ginger finely minced
400ml can coconut milk
2 tbsp. Sainsbury’s Thai base

1. Toss cubed tofu in corn flour, ground coriander and sugar until well coated.
2. Fry or air fry in olive oil until slightly golden and set aside.
3. In a wok, add 2 tbsp. olive oil over moderate heat, add sliced onion cook until translucent.
4. Add ginger and stir fry for 1-2 mins.
5. Add coconut milk and Thai base, stir until blended.
6. Add yam and tofu to wok, simmer for 15 to 20 mins until warmed through and juicy.
7. Swirl through chopped coriander, and plenty of freshly ground black pepper before serving.

Served here with:
Fluffy Jasmine Rice
Pan Roasted broccoli with shallots.
Garnished with sliced salad onions, poppy seeds and sesame seeds.