Spicy Breakfast Lentils with Mushroom and Vegan Chorizo
Posted on August 2, 2013 by The Gourmet Vegan - No Comments
Spicy Breakfast Lentils with Mushroom and Vegan Chorizo
This is the most perfect kick-start breakfast to get you going in the mornings. A kick of chilli and wonderful spices will have your taste buds tingling and your body feeling ready for the day ahead. This really is a sensational dish and not just for breakfast, but perfect at any time of the day. Serve with hot buttered toast or with a grain of your choice.
 45 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
1 tablespoon vegetable oil
1 small red onion, finely chopped
2 cloves garlic, minced
350 g ( 12 oz ) mushrooms, chopped
1 x 150 g packet vegan chorizo, I use and recommend VBites (LINK HERE)
1 x 400 g ( 14 oz ) tin chopped tomatoes
200 ml ( 7 fl oz ) water
1 red chilli, chopped (optional, or use less)
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon agave nectar
1 teaspoon sea salt
1 x 400 g ( 14 oz ) tin lentils, drained
Handful fresh coriander, chopped
Handful fresh mint, chopped
METHOD
Heat the oil in a pan, and fry the onions and garlic with a pinch of salt, and cook over a medium heat for 4-5 minutes until the onions have softened and started to caramelise.
Add the mushrooms and chorizo and continue to cook for a further 2-3 minutes.
Now add the tomatoes and water, along with the chilli, paprika, salt, pepper and agave nectar and bring to a simmer. Cover and cook for 25 minutes until the tomatoes have broken down.
Now add the lentils and cook, uncovered, for a further 10 minutes allowing for the sauce to thicken. Add the herbs and stir well.
Serve with toast for breakfast or with a grain of your choice for a more substantial lunch dish.
RECIPE NOTES
This will keep for 2-3 days if kept in a sealed container in the refrigerator. If you want a quick breakfast, you will just need to heat up a portion in the microwave or on the hob.
RECIPE TIPS
If you cannot find vegan chorizo, then substitute with some chopped vegan sausages, such as spicy Tofurkey sausages, which work equally well in this dish.
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Scrambled Tofu with Tomato and Baby Spinach
Posted on July 28, 2013 by The Gourmet Vegan - No Comments
Scrambled Tofu with Tomato and Baby Spinach
I love tofu scramble and I am always looking for new ways to spice things up and make something a little different and just a bit more special, and this scramble hits the spot. Ripe tomatoes give a juiciness to the dish and combined with the baby spinach, the tastes and textures are absolutely amazing. When you want something a little different, this is perfect.
| 10 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
1 tablespoon olive oil
1 large clove garlic, minced
2 medium ripe tomatoes, chopped
40 ml ( just over 1 fl oz ) soya milk
200 g ( 7 oz ) pack firm tofu, I used Dragonfly
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 teaspoon black salt
100 g ( 4 oz ) fresh baby spinach leaves
METHOD
Start by crumbling the tofu into a small bowl, add the turmeric and soya milk, and stir until the tofu is evenly covered.
Fry the garlic in the olive oil for a few seconds, being careful not to burn the garlic and then add the tomatoes. Stir and cook for 1-2 minutes, for the tomatoes to soften.
Pour in the tofu, including the milk it is sitting in, and add the black salt and pepper. Stir well, and if looking slightly dry, add a splash of water.
Finally, add the spinach leaves and cook through, stirring, until the leaves have wilted. Taste for seasoning and serve over hot buttered toast.
RECIPE NOTES
This can be prepared in advance and kept covered in the fridge for a day or two. It can then be reheated in the microwave for convenience.
RECIPE TIPS
Play around with the spices and add other vegetables of your choice, to make it your own.
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Mirza Ghassemi ~ Persian Aubergine (Eggplant), Tomato and Tofu
Posted on February 19, 2013 by The Gourmet Vegan - No Comments
Mirza Ghassemi ~ Persian Aubergine (Eggplant), Tomato and Tofu
This dish from Persia is traditionally made using eggs. This vegan version is extremely tasty and makes for a perfect breakfast or lunch dish. Great served in toast or for a substantial meal can be served with rice or pitta bread. This dish has amazing flavours from very simple ingredients.
| 30 Minutes |
Serves 2-4 |
312 kcal per serving for 2 |
INGREDIENTS
1 medium aubergine (eggplant)
200g block extra firm tofu – I used dragonfly
1/2 teaspoon turmeric
1/2 teaspoon black salt
1.5 tablespoons vegetable oil
2 cloves garlic, minced
3 medium tomatoes, finely chopped
1/2 teaspoon black pepper
1/2 teaspoon sea salt, or to taste
METHOD
Prepare the aubergine (eggplant) by pricking all over with a fork, and placing on a baking tray. Bake in the oven for 20 minutes at 200 degrees Celsius until the aubergine is soft.
Meanwhile, crumble the tofu into a bowl, resembling a scrambled egg texture, and mix in the turmeric and black salt. Mix extremely well to combine totally.
Next, put half of the oil in a frying pan, and over a medium heat, fry the garlic for a couple of minutes. Add the tofu mixture and continue to fry for a further 2-3 minutes. Remove mixture from pan and set to one side.
Once the aubergine is cooked, peel it and discard the skin. Chop the flesh.
To assemble the dish, add the rest of the oil to a pan and over a medium heat fry the aubergine and tomatoes.
Season with salt and pepper and stirring over a medium/high heat, continue to cook until some of the liquid has evaporated and the aubergine and tomato start to stick to the bottom of the pan.
Now add the tofu mixture, combine well, heat through and check for seasoning and serve.
RECIPE NOTES
RECIPE TIPS
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