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Mac and Cheese

I keep making different variants of Mac and Cheese. It was my favourite meal when I wasn’t a vegan, so it makes sense that I’m gonna keep trying different recipes. This is a pretty straight forward way to do it and it takes next to no time at all. I’ve heard great things about nutritional yeast in other recipes but I haven’t had chance to pick any up yet, so for the time being here’s how I made it tonight.

What you’ll need:

– 250g Macaroni
– 1 can Canellini beans
– 100g vegan cheese (I use Sainsbury’s)
– Unsweetened Soy Milk
– 1/2 tsp Turmeric
– 1tsp dijon mustard
– Salt & Pepper
– Mixed Herbs
– Parsley
– 3 cloves of Garlic

Bring a pan of salted water to the boil, finely chop the garlic and add it with the pasta.

For the cheese sauce it’s real simple; Just drain the Canellini beans, and blend in a pan. Put on a low heat, add the vegan cheese and a little soy milk. Mix, and add the turmeric and dijon mustard, a pinch of salt and pepper, and sprinkle in some mixed herbs too if you want. Keep adding milk until it’s at a consistency you’re happy with.

I also toasted some bread with some garlic oil as a side, too.

Topped it all off with a bit of parsley.

Vegan Mac and Cheese by Lee Jones

 

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Roast Dinner

What you’ll need for the potatoes
– 6 medium Potatoes
– 1 tsp Bicarb Soda
– Garlic
– Rosemary
– Parsley

What you’ll need for the brocolli and cheese sauce
– 1 Small/Medium Broccoli
– 1/2 Cauliflower
– Dijon Mustard
– Unsweetened Soy Milk
– Mixed Herbs

What you’ll need for the stuffing

– Stuffing mix
– 500ml boiling water
– Runner beans
– A carrot

What you’ll need for the Yorkshire Puddings (you’ll get about 6 from this mix)
– 150ml Unsweetened Soya milk
– 50ml warm water
– 100g flour
– 3 tsp Bicarb Soda

Other things you’ll need:
– Carrots
– Onions
– Broccoli
– Oil
– Salt & Pepper (for all of the above)

Why haven’t I given specific amounts on everything? Because it’s mostly all down to preference, especially with seasoning; I think people get too concerned over the insignificant details, so just trust yourself not to do a shit job and you’ll end up with something you want to eat. Besides, you’ll get vague specifics during the next part as I try and figure out how to write this up and make it easy to follow. Write ups aren’t my strong point.

Oh, the following was cooked to serve two and there were still some leftovers.

Here’s a photo. Keep the end goal in sight, and you’ll get through this.

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Start by prepping the batter for the yorkshire puddings. They take the least time to cook in the oven, but you can crack on with everything else while the batter is settling in the fridge since that takes an hour. So, add the dry ingredients along with some salt and pepper into a bowl and mix together slowly adding the liquid. Season with salt and pepper and mix it up till there’s no lumps. Cover the bowl and put it in the fridge for now.

Next up, roast potatoes.

Peel and chop the potatoes into even sizes – I used 6 potatoes, and chopped each one into three – and put in a large pan and cover with boiling water. Stir in some salt and 1 tsp of bicarb soda, leave to boil until soft. That should take little over 10 mins. You may as well turn the oven on at this point to pre-heat, I usually set mine around 220°C.

In a pan, heat up enough oil to coat the potatoes while they roast (probably 5 tbsp-ish). Add in a good handful of rosemary, chopped garlic (I used 6 cloves), and salt & pepper, what you’re doing here is infusing the oil; When the garlic has turned a golden brown colour, strain the oil into a bowl and keep the garlic and rosemary to the side for later.

By the time this is done, the potatoes should be soft and ready to drain. Once drained, stand for a couple of minutes and give the potatoes a shake in the pan; Not too hard so they break, but they should look a bit mushy around the edges. Add the infused oil, salt and pepper and gently mix up. Then place evenly in a dish and put ’em in the oven. After about 20 minutes, give ’em a little flip to make sure they cook evenly.

At this point you should probably add the carrots and onions to roast. I think we had around 8 baby carrots and 1 medium onion each. Quarter the onions. Lightly coat all with oil, salt & pepper, sprinkle with some mixed herbs, and place in the oven with the roast potatoes in a separate dish – space permitting.

Take the Yorkshire Pudding batter out of the fridge and leave on the side for now, but put some oil in 6 spaces of the muffin tin (fill each about half way) and place in the oven to heat up.

The stuffing is quick. So mix in just shy of a pink of boiling water. Chop up the runner beans, and grate in a carrot, and add that to the mix too. You don’t have to add the carrot/beans, but it just makes this packeted stuff a little more interesting. Once the mix has rested for 5 minutes, place on a baking tray and throw that in the oven too. This should take about 30 minutes.

Check the roast potatoes, and see if they need another turn. They should be starting to crisp up nice by now. Leave them to it.

Hopefully by now the oil should be hot enough to add the Yorkshire Pudding batter. This should spit a bit, so be careful etc.. Once done, place back in the oven.

Now for the Broccoli and ‘Cheese’ Sauce. The ‘cheese’ sauce is made using half a cauliflower. So get rid of the stem, and separate the florets. Cover the florets with boiling water for about 8-10 minutes until soft. Drain, and blend in a pan. Over a medium heat on the hob, add a handful of cheddar style vegan grated cheese (I got mine from Sainsburys), a tablespoon of vegan soft cheese, a teaspoon or two of dijon mustard, pinch of salt and pepper, and keep mixing until smooth. If it’s too thick, you can add small amounts of unsweetened soya milk until it’s at the consistency you prefer. Also stir in a sprinkle of mixed herbs.

Same goes for the Broccoli, get rid of the stem, rip it to pieces and boil for about 10 minutes.

By this time everything should be about cooked. So quickly mix up some Bisto and make a nice thick gravy. I pour some of the juices from the roast carrots and onions dish into the gravy too for extra flavour.

Once you’ve plated up the roast potatoes, add some parsley to the fried rosemary and garlic that I told you to keep to one side and sprinkle that over the potatoes. Banging.

roast-dinner-3

Note: Not everyone has a massive oven – hell mines pretty tiny but I managed this fine – but coordinating everything so that it’s cooked together can be a bit daunting, especially if you’re cooking for other people so it’s probably easy to get freaked out and worry that shit’s gonna get cold if its finished cooking earlier than everything else. It’s nothing to panic about, just keep it to the side and if it needs it, pop it back in for a minute at the end. Besides, everything’s likely gonna get covered in some form of hot gravy or cheese sauce, so it’s really not going to matter much anyway!

Thanks to my pal Kath for her vegan Yorkshire Pudding recipe, you can view hers in more detail over on Netflix and Chickpeas.

Sausage and Courgetti

I felt ridiculous actually buying ‘courgetti’. What a gimmick. That said, it caught my eye as it was reduced and I got the bag for like 20p or something and I’m pretty broke right now so I was willing to let that slide for the sake of convenience.

I didn’t know what to do with it tonight, but ended up figuring it’d make for a nice change to mash. Now, I love mash and the fact I chose to replace it is madness, but again… I was feeling lazy…

At least it’s not fucking microwaved.

There’s no point in listing what you need since there’s next to nothing involved, so I’ll just press right on;

Fry up yer sausages (these are Linda McCartney ones), and when they’re about done fry up the courgetti for a couple of minutes on a medium heat. I added salt, pepper, a bit of garlic and some onion granules. Then plated it up and served with some Bisto gravy which I mixed with a drop of Tabasco sauce.

Done.

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Sweet & Smoked Vegan Burrito

Ok, I’ve already posted once today and it was a drink because of my toothache, but I needed to eat and I had the right stuff in so here goes. I’m not even sure if this qualifies as a legit Burrito, but I also don’t really care; It’s good and that’s all that matters.

What you’ll need:
– 2 small onions
– 2 cups of Soy mince
– Garlic
– Sweet Chilli and Coriander Dressing
– BBQ Sauce
– Smoked Paprika
– Salt & Pepper
– Two wholemeal tortillas
– Salad (optional)

burrito-3

Chop up two small onions and fry in a bit of oil until soft, add 3 or 4 cloves of garlic and add around 2 cups of soy mince. Sprinkle in a load of smoked paprika – how much depends on you, I probably put in about 4 teaspoons worth – and mix it all together with some salt and pepper. About 5 minutes later I put in approx. 1 tablespoon of sweet chilli and coriander dressing along with a couple squirts of BBQ sauce.

Mix it all up and it’s good to go.

Layer some salad onto the tortilla too, if you want.

burrito-2

Spinach & Kale shake.

I’ve got pretty bad toothache right now and haven’t really bothered to eat much besides codeine today.

Saying that, I need something else in my system before I go to work and move on to vodka so I chucked a banana in a blender along with a handful of spinach, a handful of kale, and topped it up with unsweetened soy milk until there was enough to fill the cup I was drinking from.

I was about to say this tastes pretty gross, but it’s not. It’s just not sweet, and I think that’s what people would usually expect from shakes/smoothies etc.. So if you try this and think it’s shite then add in some maple syrup or something…

spinach-kale-shake

Don’t rot yer teeth, though.

Creamy Avocado & Mushroom Tagliatelle

I’ve decided to start up this blog in response to being inundated with recipe requests after posting various photos on my Instagram and Facebook accounts (feel free to add me, and get involved) since becoming Vegan 6 or 7 weeks ago.

What I’m starting with here is proper simple, though to be honest I think the majority of what I cook will be pretty straightforward. So let’s just see how it goes.

I don’t consider myself a particularly technical cook, and recipe wise everything is very much listed in approximations. I guess I’ma find it a bit of a learning curve tryna catch up and make sense of what I’ve cooked.

This Creamy Avocado & Mushroom Tagliatelle is a good example of that; Sometimes I have no idea what I’m gonna cook and when I’m tired I’ll just look at what I’ve got in the kitchen and throw things together with no particular goal in mind. Admittedly, the results can vary but I’m pretty happy with this one.

If yer following this recipe, you should be able to get two servings out of it. Maybe three if you go for a smaller portion with a side of Garlic Bread or summat… up to you!

What you’ll need:
– 6 Tagliatelle nests
– 1 tbsp Plain Flour
– 1 cup Hazelnut Milk
– 1 tbsp Sunflower Spread
– 6 Small Mushrooms
– 3 Garlic Cloves*
– 8 Cherry Tomatoes
– Salt& Pepper

*that is a guide. If you love garlic, add more. If yer not mad keen, then use a bit less… or none at all, weirdo.

Roast Tomatoes:
– Roast tomatoes in a pre-heated oven at 200/220°C while preparing the pasta and sauce. I just roasted them as is, but you add a bit of oil or salt/pepper.

Pasta:
– Add Tagliatelle to a pan of lightly salted boiling water and simmer. It should be cooked by the time you’ve got the sauce done in the next step, so when ready drain it and add to the sauce afterwards.

Sauce:
– Blend up an avocado, and keep it to the side for now.
– Finely chop the mushrooms and crush up the garlic and lightly fry in a bit of oil for a few minutes and leave to the side.
– In a separate pan and on a low heat, melt up a tablespoon of sunflower spread and mix in a tablespoon of flour and add the hazelnut milk gradually. Stirring constantly.
– Add salt and pepper to your liking.
– When all the milk has been added, and it’s started to thicken slightly, add the blended avocado and mix in. If it gets too thick, just add a bit of water as and when needed.
– Mix in the mushrooms and garlic.
– Done? Good. Mix everything together and serve with Roasted Tomatoes on top.

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That’s it!

If you make this, let me know how it went in the comments below. Especially if you alter/add to it.

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