What a great site
well done with the wonderful recipes
does anyone have a easy recipe for
vegan pastry I would like to make a vegan vegatable pie
Many thanks

Edited by donny38 at 11:13 am, Sun 22 Apr

donny38 - 2012-04-22 11:13:00

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elliehen - 2012-04-22 11:22:00

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zoombla - 2012-04-22 12:54:00

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elliehen - 2012-04-22 12:58:00

Boil
1 1/4 cups water
1/4 cup oil
add
2 cups w/m flour
1 cup plain flour
1 tsp salt
mix together roll out ready for pie.

I use this pastry for a silverbeet and tofu pie from the "Tried and True" vegan cook book

1olly1 - 2012-04-22 16:02:00

I also like the New Way pastry sheets, they are so handy.

frances1266 - 2012-04-22 20:26:00

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elliehen - 2012-04-22 22:46:00

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elliehen - 2012-04-29 15:09:00

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elliehen - 2012-05-12 11:30:00

Thanks Ellie, will be trying this one, sounds yum.

frances1266 - 2012-05-12 18:32:00

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elliehen - 2012-05-13 19:57:00

bumping for cheaper and healthier groceries for those having trouble making ends meet at present.

frances1266 - 2012-05-14 07:30:00

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elliehen - 2012-05-14 11:14:00

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elliehen - 2012-05-15 23:22:00

Vegan Nut Roast
Ingredients:

The roast:
two tablespoons oil or margarine
2 large onions, chopped fine
5 cloves (or an entire bulb) garlic, minced
3 cups raw cashews
1 1/2 cups bread
1 cup soup stock (or water)
salt and pepper
1/2 teaspoon nutmeg
2 tablespoons lemon juice

The "stuffing":
3 cups bread cubes, toasted
two tablespoons margarine, melted but not hot
1/2 to 3/4 cup finely-chopped onion
1 cup chopped celery
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
3 tablespoons parsley, chopped
salt to taste
Method:

(From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.

Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan (or line a regular loaf pan with parchment paper if a non-stick pan is unavailable).

Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan.

Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 190c for half an hour. The top should be browned.

Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish.

source: boutell.com

ferita - 2012-05-16 18:21:00

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elliehen - 2012-05-21 13:45:00

Oh have just made a vegetarin version of the Dish mags chinese spiced beef & mushroom pie. I just used cubed tofu in place of beef..
Orig quantities are
3 - 4 tbsp veg oil,
2 large onions finely sliced
250g mushrooms quartered
(1 kg beef, cubed)
Tofu cubed
(1/2 cup pl flour, didnt use)
Salt & pepper
2 cloves garlic crushed
1 tbsp fresh ginger grated
1/4 tsp cinnamon
1/4 cup oyster sauce, use veggie version
1/4 cup soy sauce
1/4 cup sweet chilli sauce
2 whole star anise
2 cups stock I used veggie in tofu version.

Add 1 tbsp of oil to pan and cook onions and mush covered until onions soft. Add garlic, ginger, sauces,spices tofu, and bring to boil, add stock, simmer until sauce has thickened season as needed.

This is meant to be a pie filling, that just has a puff pastry top.

For the beef version, the beef is tossed in seasoned flour and pan fried until browned,then add back the veggies,and slow cook for about 2 hrs.

The veggie version would be great served with rice and broccoli....

ruby19 - 2012-05-21 16:08:00

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elliehen - 2012-05-26 14:56:00

SPICED COUSCOUS WITH CHICKPEAS & APRICOTS....

1/2 cup (75g) dried apricots
90g butter or marg
1 med onion sliced
1 clove garlic crushed
2 tspns ground cumin
2 tspns garam masala
1 tspn ground coriander
1/2 tspn ground cinnamon
pinch of ground tumeric
1 & 1/2 cups (625ml) veg stock
300g can chickpeas drained and rinsed
1 & 1/2 cups (300g) couscous
1/2 cup (80g) whole blanched almonds toasted
2 tablespoons freshly chopped parsley
extra 1 tablespoon butter or marg

Cut apricots in half, place in small bowl and cover with boiling water. Stand 30mins then drain.
Melt butter in medium pan, then add onion and garlic. Fry until onion is soft.
Add cumin, garam masala, coriander, cinnamon and tumeric to onion mixture and fry until fragrant.
Add stock to pan, bring to boil and add chickpeas and couscous. Return to boil and mix well. Remove from heat and cover tightly. Stand 5mins. Remove lid and using fork gently separate grains and stir in almonds, parsley and extra butter.
(Is best made close to serving, but leftovers are also nice cold the following day).

thevicarswife - 2012-05-27 18:01:00

This is what I have instead of macaroni cheese. It is creamy with a slightly smoked flavour, quick to make and is yummy. It is from Julie Hasson's book the Vegan Diner.
10 oz macaroni
1/2c raw cashews
6T yeast flakes, keep 1T aside
2T cornflour
2T flour
2t granulated or powdered garlic
2t granulated or powdered onion
2t smoked paprika
1-1/4t salt
1/2t paprika
1T margarine
Blend 2-1/2c water and cashews until when you rub mixture between fingers it doesnt feel grainy. Add 5T yeast flakes, cornflour, flour, garlic and onion pdrs, smoked paprika, salt, paprika and blend well.
Cook until thickens, around 5 min. Add margarine and remaining 1T yeast,
s&p.
Mix in with cooked macaroni.

frances1266 - 2012-05-28 10:53:00

bump

1olly1 - 2012-06-09 20:22:00

Bumping up for under $10 meals. Many here.

frances1266 - 2012-06-11 17:44:00

Oh yay. What a fab site. Been vegetarian 4months, hub and I and teen girl. Lots of cool recipes. Thanks.

johnwood - 2012-06-19 13:14:00

bumping

frances1266 - 2012-06-21 16:50:00

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elliehen - 2012-06-26 00:29:00

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elliehen - 2012-07-03 18:28:00

Good for winter Blind Scouse is a vegetarian version of the famous Scouse recipe. It is delicious!

Blind Scouse

Serves 4
Preparation time: 15 minutes
Cooking time: 45 minutes

Ingredients

Scouse

1 leek, washed well and cut into bite sized chunks
2 medium onions, peeled and cut into bite sized chunks
3 medium (500g) potatoes, peeled and cut into bite sized chunks
3 or 4 (300g) carrots, peeled and cut into bite sized chunks
1-2 handfuls pearl barley (soaked overnight in cold water or soaked in boiling water for an hour)
1ltr vegetable stock
1x 410g can butter beans, rinsed and drained
to taste salt and pepper

To serve:

– Herb dumplings
– Pickled red cabbage, or chopped pickled beetroot (optional)

Method

1. For the Scouse: Put all ingredients except the butter beans in a large saucepan and bring to the boil. Cover with a lid and simmer for 30 minutes.

2. Add the butter beans, return to the boil then add the dumplings (if using). Replace lid and simmer for a further 15 minutes. Serve in soup plates.

Dumplings (optional)
(Makes about 16)

125g self raising flour
50g vegetable suet
1tbs onion, peeled and very finely chopped
2tsp dried mixed herbs
to taste salt and pepper
100ml very cold water

Mix all dry ingredients. Just before adding to the Scouse, mix in enough cold water to make a rather sticky dough. Drop rounded teaspoonfuls into the boiling soup and continue as point 2.

tigeraptor2001 - 2012-07-06 20:30:00

CHICKPEA STIR-FRY RECIPE from Revive cafes cookbook
This recipe is quite flexible and you can mix and match vegetables you have available.

INGREDIENTS (2 LARGE SERVES)

2 cloves garlic
2 tablespoons rice bran oil
1 teaspoon ginger puree or 1 teaspoon finely chopped fresh ginger
2 cups chickpeas (canned or freshly cooked)
2 large zucchini halved longways and then sliced diagonally
1 red pepper diced
1 purple onion
1 tablespoon sesame seeds
2 teaspoons honey
1/2 teaspoon salt
optional: 1 tablespoon soy sauce or tamari

METHOD:
saute oil, onion, honey and garlic for a few minutes in a pan on high heat - do not let garlic burn
put other vegetables in and stir until just cooked but firm - about 4 minutes
add remaining ingredients and check for saltiness
serve with freshly cooked brown rice

tigeraptor2001 - 2012-07-06 20:33:00

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cookessentials - 2012-07-16 12:11:00

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cookessentials - 2012-07-16 12:12:00

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elliehen - 2012-07-16 19:13:00

1olly1 wrote:

Boil
1 1/4 cups water
1/4 cup oil
add
2 cups w/m flour
1 cup plain flour
1 tsp salt
mix together roll out ready for pie.

I use this pastry for a silverbeet and tofu pie from the "Tried and True" vegan cook book

Thank you ...I'm going to give this a whirl!

gussiej - 2012-07-17 22:05:00

bumping for those from General wanting to try vegetarian recipes.

frances1266 - 2012-07-21 19:41:00

radiodanny wrote:

FAST VEGAN CRUMBED SAUSAGES/BURGER PATTIES

Very quick and cheap and easy when there is "nothing in the pantry".

Into a bowl place 1 cup of rolled oats. Add a crumbled vegetarian stock cube (like Massell) and anything else you want in the way of flavours. I usually use 1 tsp mixed herbs. You an add a small finely chopped onion if you want. Now pour over 1 cup of boiling water and mix well. Either cover tightly and leave for 10 minutes OR stick it in the microwave for 1 or two minutes on high. Cool slightly then add 1 large tablespoon crunchy peanut butter and mix well. put some crumbs out on a plate and take small portions of the mixture, dab into the crumbs and shape into little sausage shapes, or patties or balls. fry gently in a good oil till golden and crispy all over.
Cheap, healthy hi fibre, and kids like it, esp with tomato sauce!

love this

pigletnz25 - 2012-07-22 19:31:00

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lad4 - 2012-07-25 09:46:00

up to top for someone asking about veg dishes

cgvl - 2012-07-30 10:32:00

bumping.......

frances1266 - 2012-08-03 06:33:00

Bump again.

hezwez - 2012-08-10 18:52:00

bumping

frances1266 - 2012-08-12 09:02:00

another bump

samboy - 2012-08-12 10:14:00

Like the Blind Scouse recipe. Good filling winter fare and very tasty.

frances1266 - 2012-08-13 16:02:00

Jo's Gee Whiz Spread - from Jo Stepaniak's books including Vegan Vittles, Second Helpings.
Someone on Amazon said this recipe is worth the price of the book alone.
I love it.
1 can white beans, rinsed and drained (I use cannelini)
1/2c roasted red peppers, skin and seeds removed
6-8T nutritional yeast flakes - I will only use Lotus brand
3T fresh lemon juice
2-3T tahini or cashew butter, I use tahini
1/2t prepared yellow mustard
1/2t salt
1/4t garlic powder
1/4t onion pdr - I use slightly more of these powders
Process all ingred well in food processor until smooth and chill.
Can add 1-1/2c salsa to 1 cup of spread, warm gently or serve at room temp.
OR Combine 2c spread with 1c soymilk and warm, stir often and use as a cheese sauce.

frances1266 - 2012-08-18 17:00:00

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cookessentials - 2012-08-20 14:08:00

I am waiting for there Rrvive cook book to arrive,thanks to our lovely cooks,whom put me in the rightplace,have also signed up for the newsletter.

earthangel4 - 2012-08-22 07:20:00

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cookessentials - 2012-08-22 08:00:00

Have been wondering lately whether this thread should be split into Part 2.
It is getting a bit unwieldy being so long. Guess there would be a possibility of Part 1 getting lost do not really sure if this would be practical but would be interested to hear what others think.

frances1266 - 2012-08-22 08:27:00

cookessentials wrote:

I am sure you will LOVE the book EA.

It should be here about tue/wed next week,can,t wait to try the roasted beetroot,yum,lol.
Love this post,some yummy recipes in here,and I can still be gluten free lol

earthangel4 - 2012-08-22 09:27:00

Revive pantry,
Ok I can not wait for the book to arrive,lol.
Was wondering if someone can help me.
I am going shopping tomorrow,what spices and herbs does the revive cookbook use.
I have chickpeas,brown rice,beans feta/brie cheese Tofu Lentils nuts.
Anything else,thanks so much.

earthangel4 - 2012-08-22 09:54:00

Thyme, cumin, turmeric, curry pdr, mixed herbs, fennel seedscayenne, gr. coriander, chilli pdr, garam masala, sage, oregano are some for starters.
Would buy some coconut cream also. Hope this helps.

frances1266 - 2012-08-22 13:37:00

frances1266 wrote:

Thyme, cumin, turmeric, curry pdr, mixed herbs, fennel seedscayenne, gr. coriander, chilli pdr, garam masala, sage, oregano are some for starters.
Would buy some coconut cream also. Hope this helps.

Thanks so much,it sure helps.

earthangel4 - 2012-08-22 13:53:00