Vegetarian / Vegan recipes

[Davros sock drawer]

Made a variation on one of my favourite pasta recipes at the weekend. Originally I saw this in a segment of Nigel Slater's Real Food, featuring Kiwi chef Peter Gordon. The full recipe includes anchovies, but obviously those are easy to omit.

 

This is just grated courgette, olive oil (lots), garlic, and dried chilli. You cook it down gently until it's a sort of thick sauce. Ordinarily I'd just season it and add to my pasta (using some of the cooking water to emulsify) but this time I added some parsley to the courgettes at the end, and some broccoli and peas to the pasta during cooking, and combined it all together with some Nooch. Crumbled some vegan Feta on top at the end. 

 

 

 

[MarkN]

On 14/03/2020 at 12:18, Dr_Dave said:

Looking for comfort in food, with my usual staple of beef stew belonging in less enlightened times, I stumbled on this recipe:

 

https://www.budgetbytes.com/vegan-winter-lentil-stew/

 

It's super simple to do, and cheap as well. Following the recipe amounts, we got about 7 sizable bowls from it. And it tasted wonderful with some buttered bread! The only tricky thing to get was brown lentils - our local shops only seem to have green and red. Suspect it would work well with green, but I ordered a big bag of brown off Amazon and it come out great.

Looks great - I make lots of big hearty stews and soups like this. As you say - nice and cheap, and the great thing is you can easily throw whatever leftover veg or tins of beans you have at it (a tin of butter beans would work a treat in that, I reckon). Green lentils would probably have worked like you say, and Puy and some of the other varieties, but red would have become mush (tasty mush, but mush nevertheless).

 

Edit: Missed that courgette dish before replying. That looks ace too - will definitely give that a go. I've made courgette spaghetti before and really enjoyed it (I have a peeler that works like a mandolin to cut it nice and fine - much nicer to use and easier to clean than a mandolin I found), but not seen it used as a sauce before.

[Davros sock drawer]

Blimey, I’ve been cooking that dish since 2005!

 

 

Still can’t find a video of it though.

 

[Plums]

God the birds eye green cuisine meatballs and the Richmond meat free sausages are both amazing. Why are massive players in the meat industry making the best vegan stuff? 

[Lovelyman]

Haha. Pasta for us the last two nights too. 

 

Last night, onion, garlic, tomato puree, sage and tinned tomatoes reduced nice and thick with plant pioneers meatballs and leftover pasta shapes. 

 

Tonight aglio e olio with a scotch bonnet and chervil and lemon juice. 

[joemul]

On 16/03/2020 at 13:50, Davros sock drawer said:

Made a variation on one of my favourite pasta recipes at the weekend. Originally I saw this in a segment of Nigel Slater's Real Food, featuring Kiwi chef Peter Gordon. The full recipe includes anchovies, but obviously those are easy to omit.

 

This is just grated courgette, olive oil (lots), garlic, and dried chilli. You cook it down gently until it's a sort of thick sauce. Ordinarily I'd just season it and add to my pasta (using some of the cooking water to emulsify) but this time I added some parsley to the courgettes at the end, and some broccoli and peas to the pasta during cooking, and combined it all together with some Nooch. Crumbled some vegan Feta on top at the end. 

 

 

 

this looks ace. I’m quite OCD when it comes to cooking though - how much of each item would you use for a 2 person meal, Davros?

[Davros sock drawer]

It really depends on how greedy the people are! And how much chilli you like, how much garlic etc

 

The amount shown in the pix was easily enough for two people. It was a large courgette, maybe a tablespoon of chilli flakes, 3 crushed garlic cloves, a good three tablespoons of Extra virgin olive oil, tablespoon of finely chopped parsley. 
 

No idea how much pasta. I put a 250g pack of tenderstem broccoli in with the pasta. Handful of peas? Maybe a tablespoon of nutritional yeast went in when I combined it all. Salt and black pepper was to taste. Fake feta at the end - maybe 30g?

 

Honestly  though, I just did it all by eye and to my taste, so please don’t take the above as gospel. I mean, I always use some of the pasta water to emulsify the sauce, but please don’t ask me how much! 

[joemul]

That’s good enough for me. I’ll have a bash at it tomorrow night as Mrs Mul has already got tonight’s tea sorted. 
 

cheers bud 

[MarkN]

I just tried my first Moving Mountains Hot Dog (decided to treat myself whilst they're on special offer at Sainsbury's £3.90 for 4 large ones, rather than £4.50). It was really good. I've not had a real hot dog in a long while, but I could see you being able to fool a meat-eater with one of these. I think veggie hotdogs generally aren't too bad tbh, but this was definitely better than any I've tried before. Possibly one to look into as an occasional treat. I am tempted to try their regular sausages too now though - see what they're like.

[Gabzy]

On 16/03/2020 at 13:50, Davros sock drawer said:

Made a variation on one of my favourite pasta recipes at the weekend. Originally I saw this in a segment of Nigel Slater's Real Food, featuring Kiwi chef Peter Gordon. The full recipe includes anchovies, but obviously those are easy to omit.

 

This is just grated courgette, olive oil (lots), garlic, and dried chilli. You cook it down gently until it's a sort of thick sauce. Ordinarily I'd just season it and add to my pasta (using some of the cooking water to emulsify) but this time I added some parsley to the courgettes at the end, and some broccoli and peas to the pasta during cooking, and combined it all together with some Nooch. Crumbled some vegan Feta on top at the end. 

 

 

 

Made this today, it was delicious! Thanks Davros.

[MarkN]

To follow up on my previous post, I just tried the Moving Mountains regular sausages today. Again - they're really good. Smells like a real sausage when you cook it, and has a decent skin. It whistled when I was frying it. It tastes like a decent bog standard sausage - a little bit herby, but mostly sausage-y. I say this because all of the vegan/veggie sausages I rate are strongly flavoured - Cauldron's Cumberland and Lincolnshire sossies, Sainsbury's chorizo shroomdogs, etc. These are just a bog standard sausage, and they really work. Shame they're quite so pricey then.

 

I need to try the Naked Glory ones next, I think. I've just read a very positive review of them, so it'll be interesting to see how they compare.

[LeighCb]

Giant home made Greggs vegan sausage rolls. Yes. 

[MarkN]

Back on the sausages - I've had the Naked Glory vegan sausages for the past couple of days (found in the meat aisle in my Sainsbury's - pretty sure I've seen them in other supermarkets too). £2.75 for 6, so a fair bit cheaper than the Moving Mountains ones (which admittedly are a bit larger) and almost as good. Almost. They're setting out to solve the same problem - really good bog standard sausages, and they do a great job - good texture, decent skin, really good flavour. Not quite as nice IMO as the MM ones, but given that I'm skint they'll be the ones I'd go for most times.

 

Both frankly leaps and bounds ahead of where we were just a few years ago, and I swear you'd fool meat-eaters with either. Intrigued to see what these companies can come up with next.

[Lovelyman]

Made a celeriac, fennel and plum lasagne with chili cheese bechamel.  

 

It was magnificent.

 

[grounded_dreams]

Wonder if anyone can help regarding a product one of my young relatives adores, a certain croissant, La Boulangere Vegan Croissants, which I have been able (prior to this lockdown) to get from either Sainburys or ASDA. But since this has occurred, neither have them in store or on their delivery service at all. Checked all the other major supermarkets they either don't even list it or are out of stock. Except Ocado but there constantly never have a slot available. Been try for weeks.

Called around a few local independent food stores and stockists around me but none are able to order it in.

 

Had a look at the manufacturer and they stated this:

'Unfortunately, due to the current situation of supply crisis resulting from Covid-19, our vegan lines will not be available in stores for the foreseeable future'

 

Just seeing if anyone has found anything similar or tasty like these could get them as a replacement?

[MarkN]

I don't know of any others, I'm afraid. I remember posting back here when we got the La Boulangere ones, because I was so surprised someone had made them. Had a quick google, and if you fancied a bit of baking Jus Rol and Sainsbury's chilled puff pastry sheets *seem* to be vegan (barring additives like Niacin and Thiamin which are a grey area).

[grounded_dreams]

29 minutes ago, MarkN said:

I don't know of any others, I'm afraid. I remember posting back here when we got the La Boulangere ones, because I was so surprised someone had made them. Had a quick google, and if you fancied a bit of baking Jus Rol and Sainsbury's chilled puff pastry sheets *seem* to be vegan (barring additives like Niacin and Thiamin which are a grey area).

 

OK thanks

[Laine]

On 17/03/2020 at 08:34, Davros sock drawer said:

Blimey, I’ve been cooking that dish since 2005!

 

 

Still can’t find a video of it though.

 

Before I saw this post I was going to reply saying I saw you post it here years ago and I still make it all the time! 2005 though Christ! 

[Davros sock drawer]

Crazy eh? Wonder if we’ll refer back to this exchange in 2035?!

[Shoes]

On 10/04/2020 at 17:07, LeighCb said:

Giant home made Greggs vegan sausage rolls. Yes. 

 

Really want to try them with a gluten free pastry!

[Lovelyman]

I made Davros' thing. 

 

Added more chili during cooking and topped with goats' cheese and roasted asparagus. 

 

 

 

 

 

[Lovelyman]

[MarkN]

On 22/04/2020 at 11:07, grounded_dreams said:

Wonder if anyone can help regarding a product one of my young relatives adores, a certain croissant, La Boulangere Vegan Croissants, which I have been able (prior to this lockdown) to get from either Sainburys or ASDA. But since this has occurred, neither have them in store or on their delivery service at all. Checked all the other major supermarkets they either don't even list it or are out of stock. Except Ocado but there constantly never have a slot available. Been try for weeks.

Called around a few local independent food stores and stockists around me but none are able to order it in.

 

Had a look at the manufacturer and they stated this:

'Unfortunately, due to the current situation of supply crisis resulting from Covid-19, our vegan lines will not be available in stores for the foreseeable future'

 

Just seeing if anyone has found anything similar or tasty like these could get them as a replacement?

 

I noticed the Sainsbury's I work in had both the croissants and the pain au chocolat in stock today, so it looks like they're back up and running again. I'll have to get around to giving the croissants a go. 

[grounded_dreams]

2 hours ago, MarkN said:

 

I noticed the Sainsbury's I work in had both the croissants and the pain au chocolat in stock today, so it looks like they're back up and running again. I'll have to get around to giving the croissants a go. 

 

Ah nice, cheers for the heads up, I'll check and order some from my local store in my next delivery

[LeighCb]

Those new Richmond vegan sausages in Tesco are really good. An excellent dirty sausage. 

[glogin48]

Quote

Giant home made Greggs vegan sausage rolls. Yes. 

 

Didn't taste them, but it looks so yummy.

[MarkN]

Vegan products still selling strongly:

 

https://www.theguardian.com/lifeandstyle/2020/jul/25/uk-demand-for-new-vegan-food-products-soars-in-lockdown

 

The interesting thing for me from this article is that it looks like Beyond are moving into making vegan butter and cheese alternatives. If they can do as good a job as they have with the burgers that could be really good news.

[Lovelyman]

As long as it's not a tenner for butter

[revlob]

On 16/06/2020 at 11:10, LeighCb said:

Those new Richmond vegan sausages in Tesco are really good. An excellent dirty sausage. 

 

My wife and I been vegetarians for nearly 18 months, and have tried just about every meat-free sausage available. We find it amusingly ironic that the Richmond vegan sausage is the closest analogue by quite a margin, as we both have very low opinion of their meat products. They make a great sausage substitute.

[emerald fox]

I've just had peppers prepared this way, I think they are roasted and then marinated in oil and vinegar with lots of garlic. Absolutely delicious and the same kind of satisfaction and meatiness you get with steak, it was a side dish but I could see it being a really good veggie main dish