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Tampilkan postingan dengan label Vegan Main Course. Tampilkan semua postingan

Delicious Rice Salad For Vegan


ingredients

- 300g/11oz long-grain rice

- 75g/3oz frozen peas

- 3 spring onions, sliced

- 1 green pepper, finely diced

- 1 red pepper, finely diced

- 275g/10oz canned sweetcorn kernels, drained

- 15g/1⁄2 oz fresh mint, chopped

For the dressing

- 125ml/4fl oz extra virgin olive oil

- 2 tablespoons freshly squeezed lemon juice

- 1 garlic clove, crushed

- 1 teaspoon granulated sugar

- salt and freshly ground

- black pepper


Serves 6–8

  • Bring a large heavy pan of water to the boil, and stir in the rice. Return to the boil and cook for 12–15 minutes until tender. Drain and cool.

  • Cook the peas in a small pan of boiling water for about 2 minutes. Rinse under cold water. Drain well.
  • To make the dressing, whisk together the oil, juice, garlic and sugar in a small jug, then season with salt and pepper.
  • Combine the rice, peas, spring onions, peppers, sweetcorn and mint in a large bowl. 
  • Pour over the dressing and mix well. Cover the salad with cling film, and refrigerate for 1 hour before serving. 

Delicious Rice Salad For Vegan

Batter-Dipped Tofu
Batter-Dipped Tofu

ingredients


  • 225g/8oz firm tofu
  • 125g/41⁄2oz plain flour
  • 2 tablespoons toasted wheatgerm
  • 1⁄2 teaspoon dried thyme
  • 1⁄4 teaspoon dried dill
  • 1⁄4 teaspoon garlic powder
  • 1⁄4 teaspoon paprika
  • 1⁄4 teaspoon freshly ground black pepper
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons sunflower oil


For the ginger dipping sauce


  • 100ml/31⁄2fl oz rice vinegar
  • 50g/2oz granulated sugar
  • 2 tablespoons light soy sauce
  • 1 teaspoon cornflour
  • 1 tablespoon finely minced fresh root ginger


Serve 4-6


  • To make the ginger dipping sauce, put the vinegar, sugar, soy sauce and 175ml/6fl oz water in a small saucepan. Bring to the boil, reduce the heat and simmer, stirring occasionally, for 5 minutes.
  • Meanwhile, in a small bowl, combine the cornflour and 1 teaspoon water, and stir into the sauce. Keep stirring until the sauce is clear and thickened. Remove the pan from the heat, and stir in the ginger. Keep warm until needed.
  • Cut the tofu into 2.5cm/1in squares about 8mm/1⁄4in thick. Set aside. 
  • Combine the flour, wheatgerm, thyme, dill, garlic powder, paprika and pepper in a medium bowl.
  • In a separate bowl, lightly whisk the egg using a fork. Add the milk and hot pepper sauce, and whisk again to combine.
  • Heat the oil in a large wok over a medium-high heat. Piece by piece, dip the tofu in the flour, then in the egg mixture, and again in the flour. Fry the pieces of tofu for about 3 minutes on each side until golden brown (if necessary, cook in batches so that the temperature of the oil does not drop). Drain on kitchen paper.
  • Serve immediately with a bowl of the ginger sauce for dipping.

Batter-Dipped Tofu

Asparagus Cashew Stir-Fry
Asparagus Cashew Stir-Fry

ingredients

225g/8oz raw cashew nuts
2 tablespoons sunflower oil
450g/1lb fresh asparagus
4 spring onions, chopped
1 red pepper, seeded and chopped
1 garlic clove, minced
900g/2lb freshly cooked brown rice, to serve

For the sauce
3 tablespoons light soy sauce
2 tablespoons cornflour
350ml/12fl oz water
1 tablespoon minced fresh root ginger
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes

Serve 4


  • Spread the cashew nuts over a baking sheet. Toast under a hot grill until golden, turning them frequently. Set aside.
  • To make the sauce, combine the soy sauce and cornflour in a small bowl, stirring until smooth. Stir in the remaining sauce ingredients, and set aside.
  • Heat the oil in a wok over a medium-high heat. Stir-fry the asparagus, spring onions, pepper and garlic until the vegetables are tender. Stir the sauce mixture, pour it over the vegetables and stir-fry until the sauce is thickened and glossy. Reduce the heat and fold in the cashew nuts.
  • Cover and cook for 1 minute until the cashews are heated through. Serve immediately with the hot brown rice.

Asparagus Cashew Stir-Fry

Vegetarian Spaghetti Sauce
Vegetarian Spaghetti Sauce

ingredients


  • 4 carrots, finely chopped
  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, finely minced
  • 400g/14oz canned cooked kidney beans, drained
  • 400g/14oz canned cooked cannellini beans, drained
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 2 x 400g/14oz cans chopped plum tomatoes
  • 50ml/2fl oz tomato purée
  • 100g/4oz mushrooms, sliced
  • 275g/10oz broccoli
  • 1⁄4 teaspoon freshly ground black pepper


Serve 8


  • Sweat the carrots and onion in the oil in a large non-stick saucepan for 5 minutes until softened. Add the garlic and sweat for a further 30 seconds.
  • Add the kidney and cannellini beans, basil, oregano, tomatoes, tomato purée and mushrooms. Simmer, covered, for 25 minutes. Add the broccoli and pepper, and cook for about 5 minutes until the broccoli is tender but still with a bite.
  • Serve hot over freshly cooked spaghetti.

Vegetarian Spaghetti Sauce

SERVES 6

 READY IN 50 MINS


Green Minestrone with Rocket Pesto
Green Minestrone with Rocket Pesto



  • 135ml olive oil
  • 1 large trimmed leek, sliced
  • 1 large celery stick, diced
  • 1 garlic clove, finely chopped
  • 1.25 litres vegetable stock
  • 1 bay leaf
  • 1 sprig of thyme
  • pinch of crushed dried chillies
  • 450g cooked haricot beans
  • 1 small courgette, diced
  • 125g trimmed green beans,
  • cut into 1in pieces
  • 1 tbsp chopped basil leaves
  • 115g frozen peas, thawed
  • 85g shredded Savoy cabbage
  • ½ tsp chopped oregano
  • 20g baby rocket
  • 60g pine nuts, toasted
  • 125g grated vegetarian
  • Parmesan-style cheese
  • 1 tsp grated lemon zest




  1. In a medium stock pot, heat one tbsp of oil over a medium-low heat. Add the leek and cook for 2-3 minutes until it begins to soften. Add the celery and garlic and cook for an additional 2-3 minutes.
  2. Add the stock, bay leaf, thyme, crushed dried chillies, and haricot beans. Bring to the boil then reduce the heat and simmer, covered, for 15 minutes, or until the haricot beans are warmed through. 
  3. Add the courgette, green beans, basil, peas, Savoy cabbage, and oregano. Simmer for an additional 15  minutes, or until the vegetables are tender and cooked through. Season with salt and pepper to taste.
  4. To make the pesto, in a food processor combine the rocket, pine nuts, vegetarian Parmesanstyle cheese and lemon zest. With the processor running, slowly drizzle in the remaining 120ml of oil until fully combined. Remove the bay leaf. Divide the soup among six bowls and top each with 1⁄2 tbsp of pesto. Serve immediately.

Per serving: 390 cals, 20g fat, 15g protein

Green Minestrone with Rocket Pesto


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