Spicy Kofta Curry
Posted on January 26, 2013 by The Gourmet Vegan - No Comments
Spicy Kofta Curry
As long as you prepare the Kofta balls in advance this is quite a quick and simple recipe. This is a great dish when you want something warm and spicy on a cold winters night. And of course! it is scrumptious with incredible flavours that make this such a mouthwatering curry.
 60 Minutes |
 Serves 3-4 |
 ? kcal per serving |
INGREDIENTS FOR KOFTAS
100g of dry soya mince
400ml vegetable stock
1 tablespoon soya sauce
1 medium onion, finely chopped
1 clove garlic, minced
2 tablespoons vegetable oil
2 tablespoons crushed almonds
1/2 teaspoon fennel seeds
1 teaspoon grated ginger
1 small chilli (optional), finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground corriander
1/2 teaspoon garam masala
1 teaspoon agave nectar
1 tablespoon lime juice
1/4 cup of besan (chickpea) flour
2 teaspoons egg replacement powder (or equivalent for 2 eggs)
INGREDIENTS FOR CURRY
1 medium onion, finely chopped
2 tablespoons vegetable oil
1 teaspoon panche poran (optional)
2 cloves garlic
1 inch peeled ginger
1 cup water
1/2 teaspoon ground cumin
1/2 teaspoon ground corriander
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon methi leaves
1 large tomato, finely chopped
1 small yellow pepper, finely chopped
1 level teaspoon salt
250ml water
METHOD FOR KOFTAS
Start by placing the soya mince in a bowl and adding 300ml of the vegetable stock along with 1 teaspoon of oil and the soya sauce.
Whilst the mince is rehydrating, put the oil in a frying pan and over a medium heat cook gently fry the onions and garlic until the onions have softened and browned slightly.
Next add the almonds, fennel seeds, ginger and chilli, and continue to cook for another minute.
Next add the spices, the remaining 100ml of stock, agave and lime juice and continue to cook for 2-3 minutes, stirring well.
If at any time during the cooking process the mixture looks to be too dry, add a splash of water.
Now add in the soya mince, the besan flour and the egg replacement powder.
Combine everything well and allow to cool. Shape into small balls and chill in the refrigerator whilst you are cooking the curry.
At this stage, heat the oven to 200 degrees.
METHOD FOR CURRY
Start by putting the garlic, ginger and water in a food processor and blend into a paste.
Heat the oil in a pan, and when hot, add the panche poran if using. As soon as the seeds start to pop, add the onions and fry over a low heat until they are slightly softened.
Add the garlic and ginger paste and the spices and continue to cook until the mix starts to become quite dry.
Next add the chopped tomato, pepper, salt and water and bring to the boil. When it comes to a boil, reduce the hear to simmer, cover with a lid and cook for about 15-20 minutes. If the curry becomes too dry, just continue to add water.
At this stage, place the koftas on a backing sheet and place in the oven to cook for about 15 minutes until cooked through.
Remove the koftas from the oven and add to the curry sauce. Gently mix together and serve with basmati rice and/or nann breads or roti.
RECIPE NOTES
Make the Koftas in advance to make this a quicker dish to prepare.
RECIPE TIPS
The koftas can be frozen before being cooked and so you can make batches for future use.
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Luxury Vegan Lasagne
Posted on December 15, 2012 by The Gourmet Vegan - No Comments
Luxury Vegan Lasagne
Perfect for a dinner party or just when you want something special. One bite of this lasagne and you will be amazed that something so tasty is 100% vegan. Don’t be fooled into thinking that this is a difficult dish to prepare. Enjoy! I am sure this will become one of your meal time favourites.
| 1 Hr 40 Minutes |
Serves 4 |
? kcal per serving |
INGREDIENTS FOR FILLING
1 medium red onion, finely chopped
1 stick of celery, finely chopped
1 small green pepper, finely chopped
1 medium carrot, grated
2 cloves of garlic, finely chopped
1 green chilli, finely chopped (optional)
2 tablespoons of olive oil
400 ml of vegetable stock
100 ml of vegan red wine
15g of dried porcini mushrooms
250g of large field mushrooms
1 400g tin of chopped tomatoes
1 tablespoon of tomato puree
1 tablespoon of sun dried tomatoes, chopped
40g of dry soya mince
1 teaspoon of sugar
1/2 teaspoon of dried oregano
1 large bay leaf
1 teaspoon of black pepper
INGREDIENTS FOR SAUCE
600 ml of unsweetened soya milk
40g of plain flour
50g of vegan margarine
1/2 teaspoon of black pepper
1/2 teaspoon of salt
1 bay leaf
2 teaspoons of dijon mustard
3 heaped tablespoons of nutritional yeast
OTHER
6/8 lasagne sheets ~ depending on size of dish
2 teaspoons of nutritional yeast for construction of the lasagne
8 thin slices of fresh tomato
METHOD
METHOD ~ FILLING
Soak the dried porcini mushrooms in the hot vegetable stock. Leave soaking for at least 10 minutes.
Whilst the porcini mushrooms are soaking add the oil to a large pan and add the garlic, chilli, onion, celery, carrot and green pepper. Fry over a medium heat for 7-8 minutes until the vegetables have softened.
Next add the chopped mushrooms and continue to cook for another 2 minutes until the mushrooms have released some of their water and the mixture starts to become dry.
Now add the chopped tomatoes, tomato puree, sun dried tomatoes, red wine, vegetable stock and porcini mushrooms, Soya Mince, sugar, oregano, bay leaf and pepper.
Cover and simmer for 15 minutes. Taste for seasoning. Remove from heat. Remove bay leaf and set aside while you move on to making the sauce.
METHOD ~ SAUCE
Put the flour and margarine in a saucepan, and over a low heat and stirring continuously, allow to come together to form a roux. This should take a few minutes.
Add the milk, a little at first, whisking continuously to assure that the roux and the milk come together and that there are no lumps. When all the milk has been added, add the bay leaf, increase the heat, continuing to stir, and bring to a gentle simmer.
Add the mustard, pepper and salt and continue to whisk until the sauce has thickened.
Stir in the nutritional yeast, taste for seasoning, remove bay leaf, remove from heat and and move on to construct the lasagne.
METHOD ~ CONSTRUCTION OF LASAGNE
Heat oven to 200 degrees.
In a large oven proof dish, place half of the filling. Top with 3-4 lasagne sheets.
Pour over a little of the sauce to just cover the sheets and sprinkle with a teaspoon of nutritional yeast.
place the other half of the filling on top and then cover with the other 3-4 lasagne sheets.
Sprinkle over the other teaspoon of nutritional yeast and pour over the rest of the sauce.
Place the sliced tomatoes on top of the dish and bake for 45-50 minutes until brown.
RECIPE NOTES
RECIPE TIPS
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Gourmet Mushroom and Soya Mince Pie
Posted on December 15, 2012 by The Gourmet Vegan - No Comments
Gourmet Mushroom and Soya Mince Pie
The blend of different varieties of mushrooms make this pie a real winner. Deep flavours and great textures. Not just for Sunday roast, this will be a pie you’ll want on the table as often as possible.
| 90 Minutes |
Serves 4 |
? kcal per serving |
INGREDIENTS
1 batch of puff pastry (home made or shop bought)
350g of chestnut mushrooms, roughly chopped
250g of portobello mushrooms, roughly chopped
25g of dried porcini mushrooms
40g of dried soya mince
1 tablespoon of olive oil
2 medium onions, roughly sliced
400 ml of vegetable stock
100 ml of red wine
1 tablespoon of tomato puree
1 teaspoon of thyme
1 teaspoon of ground black pepper
Salt (use to season to taste)
1 bay leaf
Soya milk (use as a wash for the pie)
METHOD
Preheat the oven to 180 degrees Celsius ( 350 F ), Gas Mark 4
1 Add the porcini mushrooms and bay leaf to the vegetable stock and soak for 30 minutes.
Whist the mushrooms are soaking make the rest of the dish
2 Over a medium heat, fry the onions for 5 to 6 minutes in the oil until softened and slightly browned.
3 Add the chestnut and portobello mushrooms and continue to cook until the mushrooms have softened, reducing their liquid but are still keeping their shape.
4 Remove the bay leaf from the stock and pour in the stock (containing the porcini mushrooms) and red wine and continue to cook for 5 minutes to cook out the wine.
5 Add the tomato puree, thyme, pepper and soya mince. Stir well and cook for a further 2 to 3 minutes allowing for the soya to rehydrate.
6 Add salt to taste. Remove from the heat and allow to cool.
7 When cooled, pour into a 9 inch pie dish and top with the pastry. Brush with soya milk.
8 Cook for 40-45 minutes until golden brown.
RECIPE NOTES
RECIPE TIPS
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