Thai Style Nut Luncheon in Garlic and Black Pepper Sauce

Posted on February 23, 2013 by The Gourmet Vegan - No Comments

Thai Style Nut Luncheon in Garlic and Black Pepper Sauce

This Thai inspired spicy dish is great for any occasion when you are looking for something a little different. This is very quick to prepare and has the most amazing flavours. This dish uses granoVita Nut Luncheon (Link Below) giving the dish a wonderful nutty taste. If you are unable to get this product then you can substitute with Tofu.

30 Minutes

Serves 4

? kcal per serving

INGREDIENTS

I tin granoVita Nut Luncheon, sliced and cut into bite size pieces

For the marinade

4 tablespoons light soy sauce

8 heaped teaspoons corn flour

For Frying

Vegetable oil, enough to shallow fry

For the sauce

4 tablespoons light soy sauce

4 teaspoons agave nectar

2 teaspoons rice wine vinegar

2 teaspoons ground black pepper

80ml water

To construct the dish

2 tablespoons vegetable oil

4 cloves garlic, minced

1 large red bell pepper, sliced

200g mushrooms, chopped

200g green beans, chopped

1 teaspoons corn flour mixed with a little water for thickening

1 chilli finely sliced (optional)

1 handful chopped basil

METHOD

Put the Nut Luncheon pieces in a large bowl, add the 4 tablespoons of soy sauce, mix well and marinade for 5 minutes. Now add the corn flour and mix well. Shallow fry the pieces in batches for 2-3 minutes until golden brown, remove and drain on kitchen paper. Put to one side. This oil is no longer needed and can be discarded.

Next, make up the sauce as follows. In a large cup or bowl add the light soy sauce, agave nectar, rice wine vinegar, ground black pepper and the water. Put to one side.

To prepare the dish fry the garlic in 2 tablespoons of vegetable oil over a high heat for about 45 seconds being careful not to burn and then add all of the other vegetables to the pan. Stir-fry until the vegetables become tender. If they look like they may catch, then add a little water. This process should take about 5 minutes.

Now add the sauce, stir thoroughly to mix through and add the cornflour. Stir until the sauce thickens slightly and then add in the nut luncheon and serve immediately. Garnish with slices of fresh red chilli and chopped fresh basil.

This is great served with Thai Jasmine rice.

Here is the link for granoVita Nut Luncheon ~ Click Here

RECIPE NOTES

If you are unable to get nut luncheon, then you can substitute for tofu or another alternative of your choice.

RECIPE TIPS

Have all the ingredients ready at hand, as this is a very quick cooking dish.

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Mock Tuna and Mayonnaise Sandwich Filling

Posted on January 7, 2013 by The Gourmet Vegan - No Comments

Mock Tuna and Mayonnaise Sandwich Filling

When asked to try and come up with a vegan version of the classic tuna and mayonnaise filling, I wanted to come up with something that was as close as possible in respect of taste and looks and could be made at home with easily available ingredients. Some of the ingredients may surprise you but I am sure you will be making this time and time again. Close your eyes! Somehow quite hard to tell the difference. This could be used as a Jacket Potato topping also.

20 Minutes

Serves 2

? kcal per serving

INGREDIENTS

1 tin GranoVita Mock Duck in Gravy, drained

NOTE : I have used the mock duck by GranoVita as this is the best brand to use for this recipe. The gravy that the duck sits in gives the mock duck a taste and texture that blends with the other ingredients. I recommend you use this brand, but if you need to use another brand, of course, do so! Here is the link for GranoVita

http://www.granovita.co.uk/product-categories/savouries/granovita-mock-duck/

60ml (quarter cup) unsweetened soya milk

1 heaped teaspoon cornflour

30ml vegetable oil

20ml olive oil

2 teaspoons cider vinegar

1/2 teaspoon agave nectar

1/2 teaspoon mustard powder

1/3 teaspoon sea salt

A separate 30ml unsweetened soya milk

1 very small pinch black salt (optional)

2 tablespoons tinned sweetcorn (optional)

METHOD

Start by making the mayonnaise as follows.

1 Mix the cornflour in a cup with the 60ml unsweetened soya milk. Stir well to remove any lumps and place in a pan over a medium/low heat and Whisk continuously until mixture becomes thick. See Pictures to right

2 Remove from heat and allow the mixture to cool for a few minutes.

3 Now gradually add the oils to mixture (vegetable and olive), 1/2 teaspoon at a time, whisking for 5/10 seconds at a time. You will notice at times the mixture seems to separate, but as you continue whisking it will eventually come back together and once all of the oil has been incorporated you will end up with something that resembles a very thick mayonnaise.

4 Now using the other 30ml of soya milk, do the same, gradually adding, little by little and whisking, until the milk has also been incorporated in the mix. This mixture will now resemble mayonnaise.

5 Now add the remaining ingredients – vinegar, agave, mustard, salt and black salt if using. Continue to whisk of for 1-2 minutes until well mixed. Taste for seasoning and the mayonnaise is finished.

To make the filling

6 Take the mock duck and place in a pestle and mortar to get fine strands of the mock duck that resemble the texture of tuna. Place in the mayonnaise, add the sweetcorn and stir together well. The filling is complete.

RECIPE NOTES

Note on black salt – If you can get this ingredient, it has a very potent sulfur smell, and when added in very small quantities to dishes, can give the taste effect of boiled egg.

RECIPE TIPS

You can use a good quality vegan mayonnaise to speed up the recipe, but it really is worth making your own.

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