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Curried Chickpeas

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There are few things I love more than chickpeas. For some people, that intense food love is reserved for chocolate or avocados, but for me it's chickpeas.  

The curried chickpea recipe below is an extremely easy-to-make yet flavorful dish. The curry packs a punch, and the broth and cumin really add to the depth. Enjoy!

Curried Chickpeas

1/2 onion, chopped
1 Tbsp. olive oil
1/4 cup vegetable broth
1 (15.5-19 oz.) can chickpeas, drained
1 1/2 tsp. curry powder
1/2 tsp. cumin
1 cup diced tomatoes
Salt, to taste

•Sauté the onion in the olive oil over medium-low heat, until soft. Add the broth, beans, spices, and tomatoes. Mix well and let simmer until the liquid reduces.

•Serve over rice or with pita.

Makes 4 servings




   

Spaghetti 'Bolognese'

by Chef Karl Schillinger

    2 onions
    2 carrots
    9 oz. smoked tofu
    Oil, for frying
    2 large “beefeater” tomatoes
    2 1/3 cup sieved tomatoes
    Salt, to taste
    Oregano, to taste
    16 oz. spaghetti
    2 fresh basil leaves, torn up

• Finely chop the onions, carrots, and tofu in a food processor. Lightly fry these ingredients in a saucepan with a little oil, until soft.
• Coarsely chop the tomatoes into cubes and add to the saucepan along with the sieved tomatoes. Add the salt and oregano and let simmer for 15 minutes.
• Meanwhile, cook the spaghetti in plenty of salted water.
• Remove the sauce from heat and add the basil leaves. Serve the sauce over the spaghetti.

Makes 4 servings

    Mushroom Stroganoff

This is a vegan take on beef strogg. It is easy to make, tastes delicious and is quite versatile.

Ingredients

1 tbsp olive oil
1 onion, diced
1 clove garlic, crushed
half a yellow pepper, diced
250g button mushrooms, sliced
1 tsp dried coriander
1 tsp mixed spice
400ml tin of coconut milk

Notes

This is lovely with a mix of white and brown mushrooms too. Serve with boiled rice, salad tossed in vinaigrette and garlic bread (made with vegan marg or olive oil). Yum!

  

Method

Gently fry the onion, garlic and yellow pepper in the olive oil for a couple of mins until starting to soften.

Add the mushrooms, turn the heat up and cook until starting to brown.

Add the rest of the ingredients, stir well, season to taste and reduce the heat so that it bubbles gently for 20 tp 30 mins, stirring occasionally. (The sauce should reduce and thicken to a lovely creamy consistency.)

That's it!

   

Vegan Cottage Pie

Traditional cottage pie apparently uses beef. I think it is much better made without!

Ingredients

1 tbsp oil
1 onion, chopped
1 clove garlic, chopped
1 carrot, diced
2 sticks celery, diced
10 oz mushrooms
2 tsp dried mixed herbs
2 tbsp soya sauce
vegetarian worcester sauce
1 tin tomatoes
1 tbsp tomato purée
2 lb potatoes
soya marg
soya milk

Notes

A mixture of mushrooms works well - try using button, field and brown mushrooms. This is also good with a tin of red kidney beans or haricot beans in place of some of the mushrooms. For a really tasty topping, mix a tablespoonful of yeast flakes with some soya marg and dot on top before placing in the oven.

  

Method

Fry the onion in the oil until starting to brown.

Add the garlic, carrot, celery, mushrooms, herbs, soya sauce, a dash of vegetarian worcester sauce (standard worcester sauce contains anchovies), tomatoes, tomato purée, 200ml water, and freshly ground black pepper.

Leave to simmer. Meanwhile, peel and boil the potatoes until soft, then mash with a knob of soya marg and a splash of soya milk.

Put the mushroom mixture in an ovenproof dish, pile the mashed potato on, put a dab of soya marg on top and cook in a moderate oven for around 45 minutes until the top is golden brown and crispy.

Serve straight away with steamed greens and lashings of tomato ketchup!


   

Caribbean Bean Stew

 

Ingredients

1 tin kidney beans, drained and rinsed
12oz / 350g mixed red, green and yellow peppers, chopped
1 400g tin chopped tomatoes
4oz / 100g mushrooms, sliced
1 red onion, finely chopped
2 cloves garlic, crushed
1 tbsp oil
2 sticks celery, chopped
2 small sweet potatoes, chopped
1 carrot, diced
2 tsp nutritional yeast flakes (optional)
1 rounded dessertspoon tomato purée
1 dessertspoon soy sauce
4 drops of tabasco sauce
1 tsp paprika
1 tsp dried thyme
2 bay leaves
black pepper
24 fl oz / 725ml vegetable stock

  

Method

Heat the oil in a large pan and gently fry the onion and garlic until softened. Add the tomatoes, tomato purée and soy sauce and cook until pulpy.

Add all the remaining ingredients and stir well. Bring to the boil, cover and simmer for 30 minutes, stirring occasionally.

Remove the bay leaves and serve. Delicious!


   

Chilli

Ingredients

2 tbsp olive oil
1 onion, chopped
1 carrot, chopped
3 cloves garlic, chopped
1 green pepper, chopped
1 red pepper, chopped
4oz green lentils
½ tsp chilli powder
1 tsp cumin
1 bay leaf
pinch cayenne pepper
1 tin tomatoes
¾ pint vegetable stock
1 tin kidney beans, drained
1 tin chick peas, drained

  

Method

Heat the oil, add the onion, carrot, garlic and peppers. Add the lentils and spices, the tomatoes and the stock. Simmer for 50 minutes. Add the kidney beans and chick peas. Remove the bay leaf.

That's it! Easy!

Notes

This is excellent for parties as you can make it the night before and reheat it, and it goes down well with both vegans and meat-eaters. Serve with rice and garlic bread (made with soya margarine).


   

Creamy Curry

This makes a large pan full of delicious, creamy curry.

Ingredients

2 tbsp oil
1 onion, chopped
2 cloves garlic, chopped
2 heaped tsp each of turmeric, coriander, ground cinnamon, and cumin
2 tsp of garam masala curry powder
1 small turnip, diced
1 large parsnip, diced
1 sweet potato, diced
8 new potatoes, quartered
a handful of French beans, chopped
1 courgette, diced
½ red pepper, diced
1 red chilli (to taste), chopped
½ small cauliflower, diced
2 x 400ml tins coconut milk
80g sultanas
80g ground almonds

  

Method

Fry the onion garlic in the oil for 5 minutes. Add the turmeric, coriander, ground cinnamon, cumin, and garam masala curry powder. Stir well and add more oil if required.

Now add the vegetables. Stir well and cook covered for 5 minutes.

Add the coconut milk and bring to the boil. Then cover and simmer for 20 minutes.

Finally add the sultanas and ground almonds, and freshly ground black pepper to taste. Carry on simmering for another 15 minutes.

Notes

Serve with basmati rice and chips! Delicious!




Goan Tofu Curry

Ingredients

8 oz block of firm tofu cut into 1 cm cubes
2 tablespoons cider vinegar
1 level tablespoon Dijon mustard
½ teaspoon salt
1 large onion very thinly sliced
About 2 cm of root ginger peeled and finely chopped
4 cloves garlic chopped
½ tablespoon ground coriander
½ tablespoon ground cumin
1 teaspoon turmeric
2 cloves
A pinch of cinnamon
4 ripe tomatoes skinned and chopped
1/3 of a block creamed coconut grated
1 tablespoon tomato puree

Notes

Serve garnished with fresh chopped coriander, basmati rice (try adding a couple of bay leaves and some cardamom seeds to the rice whilst it is cooking) and lots of fresh green salad.

  

Method

First shallow fry the tofu cubes over a not too high heat until well seared. Then place in a bowl with the vinegar mustard and salt and mix until the tofu is evenly coated.

Put some oil in a pan and over a low heat cook the onions and ginger until the onions become very soft and start to disintegrate. Don't worry if the onions brown a little and start to stick to the bottom of the pan just stir well occasionally. This take time but is worth it for the wonderful sweet flavour you achieve.

Add the garlic and spices and allow to slowly cook for 5 minutes more.

Add the marinated tofu, you will find a lot of the marinade also goes into the pan - this just adds to the flavour. Also add the creamed coconut, chopped tomatoes and tomato puree.

Cover and simmer for 10 minutes. Try to retrieve the 2 cloves before serving as crunching unexpectedly on one of these can be an unpleasant experience.


                     

Mushroom Curry

This is a mild and tasty vegan curry.

Ingredients

1 tbsp oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1" piece of ginger, finely chopped
2 tbsp fresh coriander, chopped
1 fresh chilli pepper (to taste), de-seeded and finely chopped
1 tsp ground turmeric
400g tin chopped tomatoes
½ lb mushrooms, sliced
1 large floury potato, diced
½ pint water
½ tsp garam masala

Notes

For best results use a mix of mushrooms - e.g. closed cup, chestnut and field. Don't try and get away with dried herbs and spices - you need the real thing. Serve with basmati rice, a side salad and a wedge of lemon.

  

Method

Heat the oil in a saucepan, then add the onion and cook for 5-10 mins until soft and starting to brown.

Add the garlic, ginger, chilli and coriander, stir well and cook for another 2 mins.

Now add the turmeric, tomatoes, mushrooms, potato and water.

Bring to the boil, cover and simmer for 40 mins, stirring occasionally, until the potatoes are cooked.

Sprinkle with the garam masala and serve. Yum!


   

Veggie Curry

This is easy and tasty. It makes a large pan full - enough to share with a few friends.

Ingredients

1 tbsp olive oil
2 onions, chopped
3 cloves garlic, chopped
2 potatoes
1 swede
2 parsnips
2 leeks
1 carrot
1 cauliflower
2 tbsp ground almonds
½ block creamed coconut
curry powder to taste
1 tbsp chutney
sultanas
sliced almonds

Notes

You can vary the vegetables depending on your preferences and what's in the cupboard (e.g. try using some diced new potatoes as well as one or two floury potatoes, a sweet potato instead of carrots, broccoli instead of cauli...) Serve as a meal on its own or with rice, slices of bananas, cucumber and tomato, and pitta bread. Yum!

 

Method

Cur the potatoes, swede, parsnips, leeks, carrot and cauliflower into bite size pieces and par-boil in lightly-salted water. Drain, reserving water.

Fry the onions, garlic and curry powder in olive oil, until the onions are soft.

Add the diced vegetables and toss to mix. Add the ground almonds, creamed coconut, chutney, a handful of sultanas, a few sliced almonds, stir well and just cover with the reserved water. Season to taste.

Cook gently until the vegetables are soft and the liquid thickens.

 


  Microwave Lentil Curry

  Ingredients:
2 Tbsp cooking oil
1 onion, chopped
1-2 Tsp Curry powder
8oz Red lentils
1 1/4 Pints vegetable stock
2 Tbsp Mango chutney

Recipe Instructions:

Place oil and onion in a microwaveable dish, stir together, cover and cook on high for 2 mins. Stir in curry powder, cover and cook on high for 1 min. Add remaining ingredients, cover and cook on high for 20 mins, stopping to give it a stir every 5 mins. Serve with your favourite rice or use as a jacket spud filling.


Tomato and Olive Pasta Sauce

This is simple and delicious. Serve with garlic bread (using vegan margarine) and a simple salad.

Ingredients

2 tbsp olive oil
1 onion, diced
1 clove garlic, crushed
1 lb tomatoes, diced
150ml vegetable stock
2 tsp tomato puree
1 bay leaf
10 pitted black olives, sliced into rings

  

Method

Heat the olive oil in a pan. Add the onion and fry for 5 minutes. Add the garlic, tomatoes, stock, tomato puree and bay leaf. Simmer for 20 minutes, stirring occasionally.

Meanwhile, cook some pasta following the instructions on the packet.

Cool the tomato mixture slightly and remove the bay leaf, then whizz in a blender or rub through a sieve. Reheat gently in a pan and add 10 pitted black olives, sliced into rings.

   


Chinese Stir Fry with Brown Rice

Serves 4
Preparation 15 minutes
Cooking 20 minutes

Tofu
1block tofu, cubed
3 cloves garlic, chopped
21/2 cm/1inch ginger root, grated
2 tbsp soya sauce

Stir fry
olive oil (or sesame/peanut oil)
2 medium carrots
170g/6oz broccoli
170g/6oz peppers
170g/6oz courgettes
170g/6oz sugar snaps
handful of bean sprouts
6 spinach leaves
handful roasted cashew nuts

Brown rice
1 cup of long grain brown rice to 1 1/2 cups hot tap water

  1. Place tofu in bowl
  2. Add garlic, ginger and soya sauce gently to tofu and set aside to marinade
  3. Pour oil into wok and keep on high heat
  4. Add carrots and broccoli, fry for about 1 minute
  5. Add peppers, courgettes and sugar snaps, fry for about 1 minute
  6. Add bean sprouts and cashew nuts, stir in
  7. Add spinach leaves and stir in
  8. Add marinated tofu gently so as not to break up
  9. Serve with brown rice


               

Winter Recipes

Mixed Vegetable Soup

Serves 4

2 tbs sunflower oil
60g leek, roughly chopped
2 medium sized potato, roughly diced
60g carrot, roughly diced
60g parsnip, roughly diced
2 tbs split red lentils
1 pint of vegetable stock
Additional water
Salt & Pepper to taste

Over a medium heat saute the leek with the sunflower oil for approximately 5 minutes.
Add the potato, carrot and parsnip.
Cook for a further 5 minutes.
Add the stock and lentils.
Bring to the boil, turn down heat, cover and then simmer for 30 minutes.
Liquidize, return to saucepan, and add water until required consistency.
Heat, season and serve immediately.

Chestnut & Mushroom Pie

Serves 6-8

For the Pie:
200g dried chestnuts, soaked overnight
2 medium onions, peeled & chopped
3 cloves garlic, peeled & chopped
340g mushrooms, washed & sliced
4 tbs olive oil
2 slabs of vegan puff pastry

For the sauce:
2 tsp cornflour
140ml chestnut stock
2 tbs tomato puree
few drops of soya sauce
sea salt & freshly ground black pepper to taste

Set the oven to 400 F/200 C/Gas Mark 6.
Have a 10" (25mm) diameter ovenproof plate ready.
Simmer the chestnuts in the soaking water for half an hour or so, until tender.
Drain and slice.
Keep the stock and put aside in a large bowl.
Fry the onions and garlic until golden brown.
Add the mushrooms and fry until tender.
Add all these to the chestnuts and leave.

To make the sauce:
Mix the cornflour with a little extra stock to make a smooth paste.
Whisk the paste into the other ingredients of the sauce thickens well.
Stir thoroughly into the chestnut mixture.

Roll out the slabs of pastry on a floured surface and use one to cover the plate.
Trim the edges and fill with the mixture up to 1" (25mm) from the edge.
Brush with water and lay second slab on top, trim the edge and seal well, crimping pastry edges.
Use remaining pastry to decorate your pie.
Brush with soya milk and bake for 45 mins, middle shelf, until golden brown and risen.

Serve with a varied and colourful selection of seasonal vegetables.

Butterbean Casserole

Serves 4

1 large tin butterbeans
1 large tin tomatoes
1 onion, chopped
100g sliced mushrooms
1 carrot, sliced
1 leek, sliced
1 tbs tomato puree
2 tbs vegetable oil
1 tsp dried mixed herbs
1 clove garlic (optional)
Salt & pepper to taste

Fry the onion, garlic, carrot and leek in the oil for 3 mins.
Add the mushrooms and fry for a further 2 mins.
Add the beans (drained), the tomatoes, tomato puree, herbs, salt & pepper.
Bake in an ovenproof dish for 30mins at 375 F/190 C/ Gas Mark 5.
Serve with baked potatoes and a selection of vegetables.

Chocolate Cake

225g Allinsons Wholemeal Self Raising Flour
1 level tsp cream of tartar
1 level tsp bicarbonate of soda
6 level dsp cocoa
200g caster sugar
2 tbs soya flour
250ml water

Coffee Filling:
55g vegan margarine
55g icing sugar
1 tsp coffee essence or strong coffee
few drops of vanilla Essence
Topping: 1 bar vegan chocolate
1-2 tbs boiling water

Sift flour into a basin with the bicaronate of soda and cream of tartar.
Add soya flour and sugar, then mix together.
Stir in the water.
Turn evenly into 2 greased 7" sandwich tins.
Bake in a moderate over at 400F/200C/Gas Mark 6 for about 25 minutes.
Leave in the tins until cool before turning out.

Coffee Filling:
Cream soya margarine with half the sugar, then add remainder and cream again.
Stir in coffee essence or strong coffee gradually to required consistency.
When smooth add a few drops of vanilla flavouring.

Topping:
Melt the chocolate in a double saucepan and add boiling water.
The more water added the softer the topping.
Spread on top of cake and leave to set.

When finished leave the cake in a tin overnight before cutting.

Date and Walnut Scones

Serves 4

225g plain wholemeal flour
4 tsp baking powder
pinch of salt
55g margarine
30g raw cane sugar
55g dates coarsely chopped
55g walnuts coarsely chopped
soya milk to mix

Sift together the flour, baking powder and salt.
Rub in the margarine so you end up with a mixture like fine breadcrumbs.
Add the sugar, dates and nuts.
Stir in just enough soya milk to make a soft dough.
Roll this out on a floured board to a thickness of about 15mm.
Use a cutter or glass to cut into rounds.
Arrange on an ungreased baking sheet and bake at 450F/230C/Gas Mark 8 for about 10 minutes.
Scones are cooked when firm to touch.
Place on a wire rack to cool completely if you intend to keep them, though scones are especially good eaten whilst still warm with vegan margarine.

Apple Rolypoly

Serves 4.

85g vegan margarine
170g wholemeal self raising flour
1tbs red jam
2 medium apples, thinly sliced or grated
Raw cane sugar to taste

Rub fat into flour, mix with a little cold water to make a dough and roll into an oblong shape.
Spread with jam and apples, sprinkle with sugar and roll, sealing the ends.
Place in an oven dish and bake at 400F/200C/Gas Mark 6 until pale brown.
Sprinkle with sugar.

 

Smashing Creamy Soup

200g vegetables of your choice e.g. mushrooms or leeks, chopped
1 clove garlic, crushed
1 onion, chopped
1 oz margarine
750ml soya milk
Salt & pepper to season

Melt margarine in a saucepan.
Add garlic and onion.
Cook for a few minutes.
Add vegetables and cook until just soft.
Add the soya milk and seasoning.
Cook for 10-15 minutes.
Allow to cool a little and liquidise.
Reheat.
Serve with crusty bread and margarine.

Ginger Peanut Sauce for Pasta or Stir-fried Veggies

Serves 2-4

1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon olive oil
1 cup hot water
1/2 teaspoon curry powder
1 tablespoon fresh ginger, grated
1 cup natural peanut butter (or other nut butter; try cashew!)
3 tablespoons Braggs or soy sauce
1 tablespoon sesame oil
Dash of cayenne pepper

In a medium saucepan, sauté the onions and garlic in oil until the onions are translucent. Stir in the water, curry, ginger, nut butter, Braggs, sesame oil and cayenne. Whisk or stir together until smooth. Simmer for 5-7 minutes on medium-high heat, stirring often.

Serve over noodles, stir-fries or steamed vegetables.

Recipe courtesy of Sarah Kramer, author of How it All Vegan!, The Garden of Vegan, and La Dolce Vegan.