Month: May 2021

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Courgette and Chive Vegan Omelette

It took me a while after turning vegan to figure out omelettes, and I had a few disasters on the way. The secret is using gram flour and a little kala namak salt to give that omelette-y texture and taste. This courgette and chive vegan omelette is made with courgettes in the batter, and also topped with grated courgette, lemon and chilli, adapted from one of my favourite summer pastas.

Makes one large omelette.

Ingredients

65g gram flour

1 tsp kala namak

1 tbsp nutritional yeast

1 tbsp chives

1 grated courgette

1 lemon

1 tsp chilli flakes

3 fl oz plant milk

Plant-based yoghurt to serve

50g rocket to serve

Method

Combine the gram flour, kala namak, nutritional yeast, chives and half the grated courgette with the plant milk. Add more plant milk if the batter needs it so it’s runny enough – you want a pourable batter.

Heat 1 tbsp oil in a pan and fry the other half of the grated courgette in a pan with the chilli flakes for 3 minutes till slightly golden. Squeeze the lemon over the top. Set aside.

In the same pan, heat another tbsp oil and pour in the omelette batter. Fry on both sides until golden.

Top the omelette with the fried courgette, yoghurt and the rocket.

If you like this, try our vegan pumpkin flat bread with pesto.

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Hearty Red Wine Vegan Cassoulet

This is a great hearty meal that feels as meaty and substantial as any non-vegan cassoulet. It’s a good camping dinner as it can be premade and heated up over a camp fire, or thrown together quickly. It tastes – and smells! – as amazing as anything made with red wine and thyme should – try not to eat it all at once. Perfect served with some warm bread from the oven.

Ingredients

2 large leeks

400ml red wine

500 ml veg stock

50g fresh thyme

1 can plum or chopped tomatoes

4 tsp nutritional yeast

1 tsp garlic puree

8 plant based sausages (I used Richmond’s)

400g thinly sliced potatoes

1 tin butter beans

Handful parsley to garnish

1 tbsp olive oil

Method

Grill or cook the sausages according to directions.

Heat 1 tbsp olive oil in a pan. Slice the leeks and add them to the pan, cooking over a medium heat for 5-7 minutes until golden.

Add the wine, half the stock, the thyme, nutritional yeast, garlic puree and tomatoes to another pan. Add the sliced potatoes and let them cook over a medium heat for 10-15 minutes, adding the rest of the stock throughout the cooking process.

Add the leeks and the butter beans to the mixture and cook for another 2-3 minutes to warm them through and let them absorb the flavour.

Garnish with parsley and serve!

If you liked this, try our bento box vegan spicy tempeh, potato and cauliflower.

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Vegan Vada Pav Spicy Potato Roll

If you’ve never tried vada pav before, you’re in for a massive treat. The Indian version of a British chip butty, it’s a spicy ball of battered potato served with green chutney in a morning roll. I first tried one of these at Dishoom in Edinburgh, and spent a LOT of time thinking about how to make my own from that day! The asafoetida is a key ingredient but a little more difficult to find in shops – you may have to order it online or buy from your local Asian food store. It’s definitely worth it though as it gives the potato such an intense flavour.

Makes 5 vada pavs

Ingredients

1 morning roll

(For the vada pav)

600g potatoes, peeled, boiled and mashed or riced.

Tsp mustard seeds

Tsp asafoetida

Tsp salt

1/2 tsp turmeric

Tsp garlic puree

1 tbsp chopped fresh coriander

225g gram flour

4 fl oz warm water

1/2 tsp turmeric

1/2 tsp salt

(For the chutney)

200g coriander

Juice of one lime

Half an avocado

Tsp chilli flakes

Tsp garlic puree

Tsp salt

Method

First, make the chutney by blending the coriander, lime, avocado, chilli flakes, garlic puree and salt.

Boil the potatoes and mash or rice them once cooled.

Make the batter by adding the gram flour to the water, turmeric and salt.

Add the asafoetida, mustard seeds, garlic, chopped coriander, turmeric and salt to the potato mash.

Add 2 teaspoons rapeseed oil to a pan and let it heat up.

Spread the rolls with the green chutney.

Shape the potato mixture into balls then dip them into the batter, then into the hot frying pan, rolling the balls around so they are fried and golden on each side and heated through to the middle.

Add to the roll and enjoy with a squeeze of lemon.

If you like this, try our vegan okonomiyaki pancakes.

Vegan Okonomiyaki Pancakes