Brown Lentil Stew 1 Tin of brown lentils 1 onion diced 3 potatoes diced 2 carrots diced 2 sticks of celery diced 1 cup of frozen peas 1 tsp of curry powder 1 bunch of spinach (can use frozen spinach) 4 eggs boiled and diced 2 cups of water oil 1/2 cup of frozen corn kernals
fry onion and celery until soft, add curry powder.
Add the rest of the vegetables, lentils and water. Season to taste with salt and pepper.
Cook until the potatoes are cooked
Thicken with cornflour and water (if required)
Finally add chopped eggs, stir to combine
This makes a great filling for pasties or pies (especially in a pie maker).
ferita,
Jun 8, 4:41am
Yummy Asparagus Bake 300g of pasta 2-4 eggs 1 tin of sanitarum nutolene, cubed (can replace with tofu) 1 tin of asparagus drianed 2 tbsp of margarine 2 tbsp of flour 1 cup of milk or soya milk 1 cup of grated cheese 1 Vegetarian "Chicken" Stock cube (Massel is a good brand available in most kiwi supermarkets)
Cook the pasta, hard boil the eggs and slice them
In a casserole dish place the pasta sliced eggs, nutolene and asparagus
Make a blond roux using the margarine and the flour. To this add warmed milk with the dissolved stock cube in it. Stir until thickend. Once thickened add the grated cheese. (I do this whole step in the microwave, saves making a mess with pots and pans)
Pour the sauce mixture over the pasta and mix it through well.
Cover with grated cheese
Bake for 20-30 mins at 180c
hezwez,
Jun 8, 9:27am
ferita, that link you gave in post #75 takes me to a "design your own vegan loaf' site, when I was hoping like hkm11 to find eggless loaf recipes. is there another link please? Thanks.
cgvl,
Jun 8, 9:51am
I have a couple of eggless burger type recipes that could possibly be made as loaves. Will post them tomorrow when the light is better by my computer. I can't see the very small print to decipher the ½ or ¼ symbols. I have made both and find them really nice
deus701,
Jun 8, 9:53am
You know whats good with that? Roasted pumpkin cut in cubes mixed in the filling. Here's a similar recipe:
I make it for the restaurant and imo, its the best tasting dish on the menu (beats the steak, salmon, etc). Unfortunately, its a poor seller (maybe 1-2 potions a night). Oh well, it makes great staff meals.
hezwez,
Jun 8, 9:58am
Thanks, I'd like that. My husband doesn't eat eggs and it's a challenge to find burgers/loaves that hang together. I'll take on board elliehen's suggestion to use some dry mashed potato too.
deus701,
Jun 8, 10:35am
you can try using any of these ingredients to 'glue' your burgers or substitute one egg in recipes: tomato paste, moistened breadcrumbs, rolled oats, 1/4 cup soft tofu, 1/4cup soy milk, 1tablespoon apricot puree, 1/2 large banana, 1/4 cup apple sauce or pureed prunes.
frances1266,
Jun 8, 11:08am
Eggless loaf - the cashew loaf I posted above is egg free and holds together well. Dont have the mixture too wet, adjust the breadcrumbs if necessary but I dont have a problem. Leave it in the tin for 5-10 minutes. By pressing gently on the top you will tell if it is cooked properly. It is a really nice loaf, give it a try.
ferita,
Jun 8, 7:04pm
That link lets you design it and it gives you a recipe at the end
cgvl,
Jun 8, 9:02pm
Black-eyed bean croquettes. courtesy of Sarah Brown
225g Black-eyed beans, soaked overnight 100g fresh breadcrumbs 50g ground Brazil nuts 100g cheese, grated 1 clove garlic, crushed 1tsp marjoram 1tsp dried sage salt and pepper
Coating 1 egg white, beaten flour or breadcrumbs salt and pepper
oil for shallow frying.
Drain the beans. Cover with fresh water, bring to boil and boil fast for 10mins. Reduce the heat and simmer, covered, for 35-40 mins or until tender. I'm lazy and do this next bit in the food processor. Drain the beans again and mash them. Mix with all the other ingredients and season to taste. The mixture should be quite moist. I add a little water if I feel its too dry. Chill for an hour or two until firm. Shape into croquettes or patties or meatballs. Dip first into beaten egg and then into seasoned flour or breadcrumbs. Shallow fry for 4-5 mins each side.
For anyone not wanting to use egg you could dip into milk or water before rolling in the flour or breadcrumbs.
cgvl,
Jun 8, 9:15pm
Another of Sarah Brown's: Mushroom and aduki croquettes. again the egg is only used in the coating so could easily be left out or substituted. I make these using parsley rather than chilli and cumin but try them both ways. Recipe says also good with herbs, such as parsley or coriander, instead of spices.
175g aduki beans, soaked overnight 30ml (2Tbsp) olive oil 350g mushrooms chopped 1 clove garlic, crushed 1-2 dried chilli peppers, deseeded and diced 1tsp ground cumin 30ml (gm) (2Tbsp) wholewheat flour ( I use whatever I have in the house) salt and pepper
Coating 1small egg, beaten 75gm fine oatmeal (or breadcrumbs)
Drain the beans. Cover with fresh water, bring to boil and boil fast for 10mins. Reduce heat and simmer, covered, for 35-40 mins or until tender. Drain and set aside. Heat oil in a large pan and gently fry mushrooms, garlic, chilli and cumin for 5-6 mins or until mushrooms are very soft. Sprinkle over the flour. Continue cooking over a low heat, stirring the flour in well, for 2-3 mins. Off the heat, mix in the beans and season well. The consistency should be soft but not sloppy. Chill for several hours or overnight. Shape, dip into egg then oatmeal. fry in hot oil for 4-5 mins each side. Serve hot.
I often do a double batch of beans when making any of these patties. half I freeze, it saves time later when wanting to make them again.
hezwez,
Jun 8, 10:16pm
Thanks cgvl, will give those a go.
ferita,
Jun 9, 2:27am
Nutty Pumpkin and Pasta Salad 300g cooked diced pumpkin 2 cups of spiral, penne, macaroni or risoni cooked 1/4 cup of pecan pieces 1/4 cup of cashew pieces 1/4 cup of pine nut pieces 1/4 cup of macadamia pieces (optional) 1/4 cup of fresh squezed orange juice 3/4 cup of good quality mayonaise (you can use vegan equivalent, I have tried it with coconut cream before and it was ok as well, i didnt use orange juice but I added lemon zest instead).
Gently roast the nuts for 5 to 10 minutes if need be. Combine evey thing in a bowl and serve warm or cold
fruitluva2,
Jun 9, 6:09am
Carrot loaf 1 diced onion, 2 C sliced mushrooms, 3C grated carrot, 1/2 C bread crumbs. 2 eggs, ¼ C cheese (optional) and whatever spices salt, paprika, basil etc Cook onion and mushrooms until soft. Mix together with grated carrot, bread crumbs, eggs and place into a loaf tin, spread some extra bread crumbs on top with some cheese. Cook for 30mins covered then 30min uncovered on 180.
fruitluva2,
Jun 9, 6:11am
Nut Roast 4 Potatoes, 1 chopped onion, 2T soy sauce, salt to taste, 1 1/2C minced raw peanuts, 1 1/2T chopped parsley, 1t mixed herbs. : Place ingredients, except peanut into a saucepan & almost cover with water. Cook until vegetables are tender. Don't drain but add minced nuts. Allow to stay on low heat for another minute. Take off stove & mash. Place into oiled dish. Bake at 180C until nicely browned.
Carrot Nut Loaf 3T wholemeal flour, 11/2C tomato pulp & juice, 2C grated carrot, 1C dry breadcrumbs, 1t salt, 2T butter, 2C roasted chopped nuts( walnut, cashews, almond or sunflower seeds), 1/4Cfinely chopped parsley. Make a thick sauce with the flour, butter, & tomatoes. Mix well with remaining ingredients. Pack tightly into a greased loaf pan lined with baking paper. Bake at 180C for 1hour
Nutmeat 2Cwater, 3/4C soya flour, 1t salt, 2T soy sauce, 3/4C cornmeal, 1/2C peanut butter, 1t onion powder. : Blend all ingredients together. Pour into greased cans to 3/4 full. Cover with foil then steam for 2 hours in a large saucepan with enough water to come halfway up the can. Cool and slice.
Nut Mould 3d peanut butter, 1t marmite, 1 small grated onion, 1 1/2C oatmeal, 1 12C boiling water, salt to taste. : Melt the peanut butter and marmite in the water. Add oatmeal, salt and onion. Place in an oiled mould. Cover, and steam for 3 hours. Serve sliced cold with salad.
Peanut Butter Millet Patties 2C cooked millet, 1 large chopped onion, 1/3- 1/2C peanut butter, 1/2t celery salt. : Combine all ingredients and form into patties. Bake on oiled oven tray at 190C for 30 min or until nicely browned.
ruby19,
Jun 9, 7:50am
Hi deus701, I agree to the adding pumpkin, I do add pumpkin sometimes, roasted wtih a good sprinkling of rasel el houte (sp), also add cubed feta, Yum. You can also add that filling to filo pastry to make pies, the kids love it!
snapit,
Jun 9, 11:39am
I haven't had a proper look at the veg recipes but there might be something of interest here.
ferita,
Jun 9, 11:46pm
Vegan Almond loaf 2/3 cup Almonds chopped finely 1/2 cup of chick peas (cooked, can used tinned) 1 tin of watties savoury tomatoes 1 onion finely chopped 1 tblspoon of oil 3/4 teaspoon salt 1/2 cup of soya milk (or similar) 1 cup of wholemeal breadcrumbs.
Toast almonds Blend the chickpeas and tomatoes in a blenda Suate onion in oil Combine everything
Combine spinach leaves, cheese and beans in a bowl with capsicum. Cover and chill until required.
To serve, add lemon dressing, toss to combine.
Lemon & Mustard dressing. Place the finely grated zest of a lemon in a screw-top jar with 1/3C extra-virgin olive oil, 1t seeded mustard, pinch sugar. Shake to combine.
elliehen,
Jun 16, 9:48am
WINTER HOT POT 1 large onion, chopped 1 clove garlic, crushed 1 cup mushrooms, sliced 2 sticks celery, sliced 1 green pepper, chopped 400 gm can tomatoes in juice 2 Tbsp tomato paste 1/4 tsp ground cloves S & P 440 gm can red kidney beans or mixed beans, drained
Saute onion & garlic (in oil or a little water) Add mushrooms, celery, green pepper, tomatoes, tomato paste, ground cloves, S & P Simmer until celery is soft (approx 15 minutes) Add drained and rinsed kidney beans Combine well & pour into ovenproof dish Mix topping ingredients and sprinkle over hot pot Bake at 180*C for about 15 mins or until topping has turned golden
Source: Slightly adapted from Carloyn Gibson
hezwez,
Jun 17, 8:18am
fruitluva2, the nutmeat in post #93 was delicious, can't wait to try the others, plus the rest of the delicious recipes in the thread. Thanks!
frances1266,
Jun 23, 2:58am
Onion Bhajis - gluten free, quick & easy and loved by adults and kids and cheap as well. 1c chickpea flour, 2t gr. coriander, 1t gr. cumin, pinch cayenne, 1/2c lukewarm water, 1 onion, chpd fine, 1T coriander, fresh or from jar. Sift flour and spices into bowl, add 1t salt, a little pepper, pour in water, stirring to make a batter mixture, stir in coriander and onion. Heat oil in wok, put teaspoon full of mixture into oil and cook for 5 min until crispy. Serve with rice, chutney, raita, plain yoghurt with chpd cucumber, banana or herbs.
ferita,
Jun 23, 3:45am
Vegan Burgers 4 cups water ½ cup low sodium light soya sauce ¼ cup nutritional yeast flakes 2 Tbsp canola oil 1 Tbsp flaxseed meal 1 Tbsp dried sweet basil 2 garlic cloves, minced 1 large onion, finely chopped 1 tsp ground coriander 1 tsp dried sage 1 cup chopped cashews, walnuts or pecans 4 cups rolled oats
Place all ingredients into a pot on the stove and bring the water to boil. Once it is boiling quickly throw in the rolled oats and bring off the stove and let cool.
Form into patties and place on baking paper and bake in a preheated oven at 190c
I use a egg ring to make nice round shaped patties
steph100,
Jun 24, 8:27am
Loving these recipes thanks so much! ! ! !
ruby19,
Jun 24, 7:56pm
Hope chicco doesn`t mind copied from veggie tips
Baked Pasta with Pumpkin A little oil 1 Onoin chopped, Garlic to taste 1 Can Tomatoes (Italian flavoured) 400 firm pumpkin. . peeled and chopped salt and black pepper to taste 1/2 C raw spinach or silver beet 250 g Raw tubular pasta 1/2 C grated cheese. METHOD. . Preheat oven with roasting dish in, to 200 Heat oil in a saucepan and fry garlic and onion for a couple mins, then stir in Canned tomatoes and a little extra water from rinsing the can. Add salt and pepper and stir. Let gently simmer for 25 mins to reduce a little. Toss pumpkin in oil and season, throw into preheated oven dish and roast for 1/2 hour, turn after 15mins. Cook pasta till nearly done. Drain and add 1/2 the tomato sauce mix. Spray a casserole dish and put ½ the pasta and sauce in the dish. Sprinkle with spinach, roast pumpkin and some cheese. Pour over some of the left over tomato mix. Spread over the rest of the pasta and spinach on top. Then rest of pumpkin. Pour over the rest of the tomato sauce and sprinkle with cheese. Bake at 180 till it bubbles. Sometimes it needs more liquid, so you can use 2 cans of tomatoes. Its very tasy. We have 1 vegetarian in the house, and this recipe is adaptable enough to add some meat if needed.
Quote chicco2 (239 )1:48 pm, Thu 24 Jun
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