So for the last 2 nights I have tried to cook vegan meals with quite some success. With my cooking and nutrition background I feel I am at an advantage to the average person trying to go vegan.
So here is what I made:
Italian veg and butter bean bake with brown rice:
splash olive oil
huge spoon of minced garlic
1/2 red onion
1/2 white onion
3 sticks of celery
2 field mushrooms
1/2 zucchini
1 red capsicum
tin of butter beans
1 tin of crushed tomatoes or 1/2 jar of passata (tomato puree)
Italian herbs (dried)
smoked paprika
Minced chili (just a tiny bit)
splash of balsamic vinegar
pinch salt
cracked pepper to taste
So basically, shop all the veg into smallish chunks, cook the onion first, then throw in the rest of the veg and the tomato puree. Some people might cook the garlic with the onion, but I find if it burns at all which is easy to do at this stage it can be a bit bitter, so I add it in with everything else. You might need to add some extra water if it's not very runny as it need to cook for a while and needs a good bit of liquid for this. Add the rest of the ingredients (make sure you wash the beans well, or they will make you fart!), bring to the boil then turn down to a gentle simmer. Let it cook until all the veg are soft.
Topping:
breadcrumbs
vegan cheese
spray olive oil
Transfer the veg mix into a baking tray. crumble the vegan cheese (1/3) in with the breadcrumbs (2/3). I found this was a bit like rubbing butter and flour together when you make shortbread or short pastry. Sprinkle this mix over the veg, give a little spray with the olive oil then bake it till golden and crisp on top.
Boil some brown rice, and voila! Serve the two on a plate and enjoy. This would also be nice with any kind of fresh herbs sprinkled on top or even some lemon zest! Yummy!!
The other dish I made which was tonight was:
Pumpkin, sweet potato, tempeh and pine nut fettuccineIngredients:
gluten free fettuccine
garlic whole
sweet potato
butternut pumpkin
olive oil
rosemary
2 slices of grainy bread
pine nuts
tempeh
sea salt
cracked fresh pepper
First I put some of the olive oil in a metal baking dish, added the whole garlic cloves (leave the skin on) and rosemary (you can leave that whole too). Heat the oil over the cook top to flavour the oil. Then add in the diced pieces of sweet potato and pumpkin and throw the dish in the oven to bake it.
Put fettuccine on to boil, should take about 10-12 minutes.
Take the bread slices and chop up into crumbs. I just run a knife over it a few times, but you can use a food processor of you have one. More olive oil in a fry pan, flavour the oil again with the rosemary and this time chopped garlic. Throw in breadcrumbs and cook til golden, remove from heat into a bowl.
Remove tempeh from it's plastic and crumble up the desired amount. Tempeh is a fermented soy product in case you wondered. You can usually get it in the cold section in Coles. It's very nice! Again more olive oil, and cook the tempeh like you did the breadcrumbs, until golden, remove from pan.
Repeat same thing with pine nuts till golden.
Once everything is cooked it's just a matter of throwing a bit of everything in with the pasta. I usually use my fry pan from before, throw in a tong full of pasta, add a bit of everything else, toss it well and transfer to a bowl.
For those non-vegans, this would be divine with any kind of cheese or a dash of cream. Also other great things would be wilted rocket, baby spinach, sundried tomatoes, lemon zest or even a nice piece of pan fried fish on top.
More recipes and vegan discoveries to come! :)