Black Bean and Vegetable Cottage Pie
Posted on June 7, 2013 by The Gourmet Vegan - No Comments
Black Bean and Vegetable Cottage Pie
I love mash topped pies and bakes and this is one of the most incredibly delicious pies I have tasted. I wanted to use ingredients that would provide tastes and textures that would make this something of a special dish. The finished dish is a dish packed with protein that has a wonderful fresh taste and is absolutely heavenly.
 75 Minutes |
 Serves 3-4 |
 ? kcal per serving |
INGREDIENTS
For the filling
200 g ( 1 cup ) dried weight of black turtle beans, or your preferred pulses, cooked to instruction
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 small carrots, chopped
1 stick celery, finely chopped
2 garlic cloves, minced
100 g ( 3.5 ounces ) fresh spinach, chopped
300 g ( 10 ounces ) green cabbage, finely chopped
500 ml ( 1 pint ) vegetable stock, I use Kallo
2 tablespoons vegan Worcestershire sauce, or mushroom ketchup
2 tablespoons tomato puree
2 tablespoons nutritional yeast
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon agave nectar
2 tablespoons plain flour
For the topping
300 g cauliflower, steamed
300 g potatoes, steamed
2 tablespoons vitalite, or vegan margarine of your choice
1/2 teaspoon sea salt
2 tablespoons nutritional yeast
METHOD
Start by steaming the vegetables for the topping so that they are cooled down for when needed.
Preheat the oven to 200 degrees Celsius ( 400 F ), Gas Mark 6.
In a frying pan, add the oil and gently fry the onions, garlic, celery and carrots with a very small pinch of salt (to aid in caramelisation) until the onions have softened and become caramelised.
Now add the cabbage and spinach, mix well and fry for a further 2-3 minutes. Shake over the flour and stir into the vegetable mixture and when completely stirred in, add the stock and all of the other filling ingredients.
Cook on a medium to low heat until the sauce has thickened and the vegetables are a little more tender.
Put to one side and prepare the topping.
Put all of the topping ingredients in a bowl and mash together. I prefer to leave the mash a little lumpy as I like the texture from the potato and cauliflower.
Put the dish together by placing the filling in a baking dish and topping with the potato and cauliflower mash. Bake for 40-45 minutes and until the topping is golden brown.
RECIPE NOTES
RECIPE TIPS
Try substituting the beans with a commercially available meat alternative, such as soya mince, for a different taste and texture.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Mixed Vegetable and Noodle Stir Fry With Seitan
Posted on April 6, 2013 by The Gourmet Vegan - No Comments
Mixed Vegetable and Noodle Stir Fry With Seitan
You will love this dish. Quick to prepare, simple to cook, healthy and delicious. The crunchy vegetables with soft noodles make for a wonderful texture and the taste is delicate but delightful. You can substitute the seitan for tofu or if you prefer leave it out altogether.
| 15 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
1 heaped teaspoon virgin coconut oil
1 teaspoon ginger, minced
1 teaspoon garlic, minced
400 g mixed vegetables, finely sliced ~ I used cabbage, carrot, onion, mushrooms and beansprouts
120 g seitan, chopped into bite size pieces ~ Recipe Here
200 ml vegetable stock
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1/2 teaspoon fennel seeds, ground
1.5 tablespoons agave nectar
1/2 teaspoon black pepper
1 red chilli pepper, finely chopped (optional)
300 g egg free noodles, fresh or re-hydrated
1 teaspoon cornflour mixed with a little water to a paste
METHOD
Heat the oil in a wok or large frying pan over a high heat until the oil has melted and has started to shimmer.
Add the garlic and ginger, sir well for a few seconds until fragrant, and add the vegetables.
Continuing on a high heat, stir fry the vegetables for 2 minutes. Add the seitan and continue to stir fry for a further 2-3 minutes until the vegetables have slightly softened.
Add all of the other ingredients except for the cornflour, mix together well and continue to cook on a high heat for a further minute. Add the cornflour paste and continue to stir until the sauce thickens slightly.
Turn off the heat and serve.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Tofu and Vegetable Bake
Posted on March 2, 2013 by The Gourmet Vegan - No Comments
Tofu and Vegetable Bake
This bake is absolutely wonderful. The light and fluffy consistency and wonderful flavours will have you coming back to this dish time and time again. It makes a wonderful lunch dish when served with a side salad.
| 55 Minutes |
Serves 4 |
183 kcal per serving |
INGREDIENTS
For the vegetable mixture
1 tablespoon vitalite
1 teaspoon virgin coconut oil
2 large red onions, finely sliced
1/2 teaspoon salt
2 medium courgettes (zucchini), diced
1 large red bell pepper, diced
1 tablespoon fresh tarragon
8 medium spears asparagus
For the tofu cream
200g (7 oz) firm tofu
1 heaped tablespoon nutritional yeast
150ml (5 fl oz) water
1/2 teaspoon agave nectar
1 heaped tablespoon self raising flour
2 teaspoons egg replacement powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon black pepper
METHOD
1 Start preparing the vegetable mixture by frying the red onion over a medium heat with the salt until the onions have started to soften and caramelise.
2 Remove the asparagus tips from the spears and put these aside.
3 Chop the rest of the asparagus and add to the pan with courgette, red pepper and tarragon. Continue to cook for around 12-15 minutes until the vegetables have become tender.
4 Take off of the heat and put to one side.
5 Now prepare the tofu cream by placing all of the ingredients in a blender and processing until smooth and silky.
6 Add this mixture to the vegetable mixture in the pan and stir and combine well.
7 Pour the mixture into a greased 9 inch cake tin (with spring loaded sides) and place the asparagus tips on top, pressing into the mixture slightly.
8 Bake for 40 minutes in a pre-heated oven at 200 degrees Celsius ( 400 F ). Remove the sides of the cake tin and put back into the oven for a further 5 minutes. Remove and serve.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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