All posts tagged: vegetarian

Vegetarian Sausage and Marmite Casserole

I’ve decided in this – the second week of October – to accept that Autumn is our current reality. Freshly laundered clothes will no longer dry in a matter of hours, beer gardens are cancelled until further notice, darkness reigns on the way too and from work but, most importantly, the le creuset is back on top of the cooker and ready to make me feel better. You’ll have to excuse the potentially poor formatting in this recipe, I’m in between laptops and using the app but wanted to get it out into the world before I forget. It’s a quick, cheap, easily repeatable vegetarian meal – and I know that’s what you come to me for. Serves 4 2 carrots / 4 potatoes / 1 onion / 1 leek / 4-8 vegetarian sausages / 1 litre stock / 2 heaped tbsps plain flour / 1 heaped tsp soft dark brown sugar / 1 heaped tbsp marmite Cook sausages according to pack instructions (I use Quorn frozen, 18 mins at 180) Peel and roughly chop …

5-Ingredient Carrot and Feta Fritters

I’m of the opinion that fritters are really quite good at capturing the tail end of summer and the very beginnings of autumn. They’re best served with fresh, crunchy salad, but are themselves shallow fried, edging us in to the comfort of stodgier treats to come. Plus, they’re orange. Anything that practically brings itself together and has an ingredients list I can count on one hand is always alright by me, and this ticks both of those boxes. You can whip up a quick salad while the fritters are frying and have the whole shebang on the table in 15-20 minutes, if you’re inclined towards speedier kitchen habits. If I could give you two tips, they’d be the following: Serve the fritters with sweet chilli sauce, or a spicy chutney, anything sweet and dippable, it brings everything together beautifully. When clearing up afterwards, pour excess oil into a container for recycling (this is a thing) and then mop up the very last dregs with kitchen towel before attempting to wash up, to avoid greasy slicks …

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 …