All posts filed under: Vegan

Creamy Vegan Kobucha Squash and Sausage Red Pesto Penne

This week, I found a kobucha squash (first of the season) nestled in my veg box next to a big bag of spinach and this recipe was born. I used veggie sausages simply because they’re my current favourite source of protein, wholemeal as opposed to standard pasta because the nuttiness lends itself so beautifully to the autumn vibes and red pesto to round off the sweetness of the squash. I’m breaking a few rules of mine in terms of pan usage here. If I can get away with it, I’m very much a one pan girl. Here, we use at least three. There’s pasta to be cooked, an onion to be caramelised and squash and sausages to be baked. Sometimes, it just can’t be avoided. This was my first time using Oatly creme fraiche (always one to adopt plant based alternatives as and when I can, as you know) and I was impressed, it’s definitely an appropriate replacement for dairy creme fraiche in pasta dishes for me. I found my pot in ASDA but a …

Vegetarian Cooking Broth for Dumplings

All the most delicious dumpling and noodle broths call for animal fat or fish seasoning of some kind to boost their flavour. In my current state as a midweek vegetarian – and cooking for a boy who requires a stab to the thigh with an epi pen at even the mention of a prawn –  neither were options. However, I happened upon frozen Itsu Vegetable Gyoza in the ready meal freezer at ASDA yesterday, so desperately wanted to knock something up to serve them in, and this was more than sufficient. Makes enough for 1 300g pack frozen dumplings 1.5 litres vegetable stock (I used bouillon powder) 1 red chilli 1 large chunk ginger 3-5 cloves garlic soy sauce pinch sugar Chop chilli finely, grate ginger and garlic coarsely. Heat 1-2 tbsps oil in a pan (the more neutral the better aka sunflower or groundnut, but if you’ve only got olive it’s not the end of the world) and cook the chilli, garlic and ginger until beginning to brown. Pour in stock, add soy sauce …

Baked BBQ Aubergine

There’s no direct replacement for meat come BBQ season, I myself am preparing to cave on the mostly-plant-based front as soon as it’s sunny enough to take hot coals down to the beach and smoke out anyone in a 5 metre radius. There are, however, several worthy alternatives. Aubergine is one of them. It’s a naturally smoky vegetable, and one that gratefully absorbs any flavour you introduce it to – making it particularly susceptible to a good BBQ rub. I was in the mood for a fancy one (feel free to recommend if you have a fav) but ASDA had only the Nando’s Peri Peri BBQ rub to offer, which did me just fine. Score as deeply as possible without cutting through the flesh for best results, and remember that aubergine’s a bastard for absorbing oil – so you’ll need more than you’d need for any other vegetable you’re used to baking in this way. For each salad-y thing you can see pictured in the featured image, I’ve included brief instructions and method after the …