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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Caldo Verde ~ Classic Portuguese Kale Soup
Posted on May 16, 2013 by The Gourmet Vegan - No Comments
Caldo Verde ~ Classic Portuguese Kale Soup
This soup, a Portuguese classic, is a dish I had never come across until a few days ago. I was having a late lunch with a friend, her parents are from Portugal, and talk turned to favourite foods and recipes. She mentioned a favourite recipe, one that her father always makes at home, and I knew I had to try it. Of course, anything containing Kale gets my attention immediately, and so I wasted no time in making this today and was absolutely blown away with the result. This is yet another example of how simple ingredients make for some of the most wonderful dishes.
| 30 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
250 g potatoes, cut into bite size chunks
150 g Kale, very finely sliced, or you can use any other dark leafy brassica
50 g vegan chorizo, I use and recommend Vbites (Link Here)
1 litre vegetable stock, I use Kallo
1/4 teaspoon smoked paprika (optional)
1/2 teaspoon black pepper
METHOD
Fry the onion and garlic in the oil for a few minutes until the onion has softened.
Add the potatoes and VBites chorizo pieces and continue to fry for a 2-3 minutes.
Add the stock and the kale and cook, covered, for 20 minutes on a low simmer or until the vegetables are tender.
Add the pepper and paprika, stir well and allow to cook slightly before serving to allow for the flavours to marry.
RECIPE NOTES
If you have difficulty finding the Chorizo, substitute by adding another 1/4 teaspoon of smoked paprika.
RECIPE TIPS
This soup freezes very well and so, make up batches to keep in the freezer.
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