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Vegan (or Almost Vegan) Recipes you Can Make at Home
I prepare a lot of vegetarian meals for my family because they're cheaper but also because I believe that they are a little bit healthier for us too. I find that they are much faster to prepare and that the kitchen is cleaner as there's no fat or grease in the air.
All of this months recipes have been adapted to be vegan or almost vegan. I can hear you saying "it either is or it isn't". In the recipes that have used an egg, I use eggs from a friend's free-range, organically fed and beautifully cared for hens. They are gorgeous eggs, not overly large but with an amazing colour and a very subtle flavour. So that's why I'm saying almost vegan, they do have one animal product in them
I also used soy milk and substituted a plant based cream for the dairy products in the regular recipes. You can get a plant based cream and a dairy free sour cream in most supermarket dairy cases or you can get a really nice soy cream from Kosher delis (but this one is a little pricey).
They all turned out, just the way they should and my family loved them. I'm sure you will too.
All of this months recipes have been adapted to be vegan or almost vegan. I can hear you saying "it either is or it isn't". In the recipes that have used an egg, I use eggs from a friend's free-range, organically fed and beautifully cared for hens. They are gorgeous eggs, not overly large but with an amazing colour and a very subtle flavour. So that's why I'm saying almost vegan, they do have one animal product in them
I also used soy milk and substituted a plant based cream for the dairy products in the regular recipes. You can get a plant based cream and a dairy free sour cream in most supermarket dairy cases or you can get a really nice soy cream from Kosher delis (but this one is a little pricey).
They all turned out, just the way they should and my family loved them. I'm sure you will too.
Tomato and Bean Soup
Ingredients:
1 finely chopped onion
1 clove garlic
810g tin tomatoes, chopped
2 tins any type of beans (we like 3 bean mix)
900ml vegetable stock
2 tbsp olive oil
Method:
In a big pot heat the oil and fry the onion. When the onion is brown add the garlic which has been very finely chopped and cook for an extra minute. Add tomatoes and vegetable stock. Cook for about 10 minutes on a low flame and then add the beans. Cook for a further 10 minutes.
Note: When I'm going to make this soup I save the water from steaming the veggies for a couple of nights beforehand and use this with a Massel vegetable stock cube.
Ingredients:
1 finely chopped onion
1 clove garlic
810g tin tomatoes, chopped
2 tins any type of beans (we like 3 bean mix)
900ml vegetable stock
2 tbsp olive oil
Method:
In a big pot heat the oil and fry the onion. When the onion is brown add the garlic which has been very finely chopped and cook for an extra minute. Add tomatoes and vegetable stock. Cook for about 10 minutes on a low flame and then add the beans. Cook for a further 10 minutes.
Note: When I'm going to make this soup I save the water from steaming the veggies for a couple of nights beforehand and use this with a Massel vegetable stock cube.
Tomato Bean Soup
Corn and Polenta Pancakes
Ingredients:
1/2 cup wholemeal self-raising flour
1/2 cup fine polenta
1 cup soy milk
1 can corn kernels
olive oil for shallow frying
Method:
Mix all the ingredients together. Drop tablespoonfuls into hot shallow oil. Brown on one side and then turn and brown the other side. Drain on kitchen paper.
Ingredients:
1/2 cup wholemeal self-raising flour
1/2 cup fine polenta
1 cup soy milk
1 can corn kernels
olive oil for shallow frying
Method:
Mix all the ingredients together. Drop tablespoonfuls into hot shallow oil. Brown on one side and then turn and brown the other side. Drain on kitchen paper.
Conr & Polenta Pancakes with a herb butter
Potato Cakes
Ingredients:
3 large potatoes, peeled
6 tablespoons wholemeal flour
2 lightly beaten eggs
salt & pepper
1 teaspoon baking powder
olive oil for shallow frying
Method:
Grate the potato and squeeze the excess liquid out. This will take some squeezing and you'll be surprised at how much water will come out of the potato. In a bowl mix potato, flour, baking powder, eggs, slat and pepper to taste. Heat oil and drop tablespoonfuls into the oil. Fry for 3 4 minutes on each side until golden brown and crisp. Drain on kitchen paper.
Ingredients:
3 large potatoes, peeled
6 tablespoons wholemeal flour
2 lightly beaten eggs
salt & pepper
1 teaspoon baking powder
olive oil for shallow frying
Method:
Grate the potato and squeeze the excess liquid out. This will take some squeezing and you'll be surprised at how much water will come out of the potato. In a bowl mix potato, flour, baking powder, eggs, slat and pepper to taste. Heat oil and drop tablespoonfuls into the oil. Fry for 3 4 minutes on each side until golden brown and crisp. Drain on kitchen paper.
Potato Cakes
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