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Breakfast tempeh 2 with sweetcorn fritters

This is day two of my tempeh-ing, the method for the tempeh is identical to the previous post, but the flavours have a bit of Asian influence, creating a salty, sticky, caramelised flavour that creates a wonderful contrast with the slightly sweet, clean taste of the fritters, and its all wonderfully simple!
Tempeh 2 and sweetcorn fritters
For the tempeh, I’m using the second half of my frozen block.

Ingredients
About 110g block of tempeh

For the marinade
2 tablespoons of vegetarian oyster sauce
2 tablespoons of olive oil
Splash of liquid aminos ( or soya sauce)
Half a teaspoon of fennel seeds

For the fritters
75g plain flour (I’m still using gluten free )
1 teaspoon baking powder
1 teaspoon egg replacer ( I’m using vegg, but any will do, it can be skipped entirely if you don’t have one to hand)
100ml soya milk
A small tin (196g) of sweetcorn

Again the method is really straightforward. Mix all the marinade ingredients together, slice the tempeh into 5 strips and pop in the marinade, turning the tempeh to make sure it’s fully coated. This does make a thick marinade that even after crisping up in the pan will retain an element of stickiness.

Whisk together all the ingredients for the fritters except for the sweetcorn, to make a smooth and thick batter, then add the sweetcorn stirring it through with a spoon.

Pop the tempeh slices, and heaped tablespoon sized dollops of the fritter batter into a hot frying pan. The pancakes need to be turned when you see air bubbles forming on the surface and the top of the batter stops looking wet, this should be about 5 minutes.

Almost ready to flip

Turn the tempeh when it starts to caramelise, that’s where the best flavours are!

Tempeh and sweetcorn fritters

Bob on a plate and serve, yum.

By A.

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Breakfast tempeh 1

Tempeh is one of those foods that I hardly ever eat, and I don’t know why, in just a few minutes it can be transformed into wonderfully tasty dishes.

Tempeh breakfast sandwich

Tempeh if you haven’t encountered it before is made of cooked fermented soya beans, and is chewy, slightly tangy, protein packed goodness.

For this recipe and the next (cunningly titled breakfast tempeh 2) I’m just going to use a simple marinade to liven it up.

Today’s uses traditional savoury flavours, here’s what you need:

Half a block of tempeh (about 110g)

For the marinade
2 tablespoons of oil
1/2 a teaspoon liquid aminos (or soya sauce or tamari)
1/2 a teaspoon liquid smoke
1/2 a teaspoon garlic powder
1/2 a teaspoon thyme
1/2 a teaspoon caraway seeds
1/2 a teaspoon fennel seeds
Pinch of white pepper

To serve
A big mushroom, or a handful of smaller mushrooms!
Toast
Condiments of choice

The method is simplicity itself.
Mix all the marinade ingredients together in a bowl large enough to sit your tempeh in.
Slice the tempeh into 5 strips
Pop the tempeh in the marinade, this marinade absorbs into the tempeh quickly so make sure to turn your strips over so they get fully covered before it disappears

Tempeh marinating

Slice your mushrooms

Put the marinated strips in a frying pan (it shouldn’t need oil) and cook until slightly crisp on both sides, it should take about 5 minutes each side, when you flip them over put in the mushrooms too so it’s all cooked together.

Tempeh cooking

Assemble on toast and enjoy!

By A.

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Veganbungalow’s ‘bacon’ flavouring, courgette sandwich slices and tasty butterbeans

Bagel!

Courgette sandwich slices on bagels, yum!

Sometimes I really want something savoury, salty and smoky for sandwiches, salads and snacks. I won’t pretend this tastes at all like bacon, non vegans will not be fooled, but it’s an amazingly tasty flavour paste, that works on so many things. I’ve used it recently on courgette, which made a great sandwich slice, and today, butterbeans. I ate a few of them as a side to a burger, and they really hit the spot. Filling and savoury, with a lovely texture.

veganbungalow’s ‘bacon’ flavour paste:

1/2 tbsp oil, I used rapeseed

1 tbsp vegan broth powder
1 tsp tomato puree
1 tsp liquid smoke, I used hickory

Mix all the ingredients together.

The courgette sandwich slices:

1 medium courgette, sliced lengthwise to 3-5 mm
1 quantity of flavour paste

Preheat the oven to fan 180 c
Toss the courgette slices in the flavour paste. Lay them out on an oven tray lined with greaseproof paper, and bake for 15-20 minutes, turning after 10 minutes.
Enough for 2 bagels.

Courgette sandwich slices

Courgette sandwich slices

The tasty butterbeans:

1 400g tin of butterbeans, rinsed and drained. It’s best to dry them a little using kitchen paper.
1 quantity of flavour paste
Salt and pepper.

Preheat the oven to fan 150 c
Toss the butterbeans in the flavour paste. Lay them out on an oven tray lined with greaseproof paper, and bake for 15 minutes.
Season to taste with salt and pepper.

By E.

Tasty butterbeans

Tasty butterbeans

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Gluten free chia seed pancakes with caramel banana sauce

The finished recipe

I was chatting to the, always informative, chappie in our local health food shop. He was relating how for his breakfast he has a mix of almond milk, chia seed, blueberries and pecans.

He explained how the chia seed creates a jelly like substance in liquid when it’s left to stand for a while … Anyhow long story short, he piqued my interest and I’m now the proud owner of what appears to be a sack of chia seeds.

It’d been a tough day at work, and I wanted something particularly comforting as a pudding, so I came up with the following..

You’ll need.
250ml of soya milk
1 tablespoon chia seeds
1 teaspoon apple cider vinegar

150g gluten free plain flour (I’m presently using the Dove’s Organics variety)
1 tablespoon gluten free baking powder

1 large banana sliced
25g sugar
25g vegan margarine
A splash of soya milk

To serve, these are completely optional…
vegan ice cream (vanilla Swedish glacé for me)
Any sweet sauce you have to hand, I had blueberry.

Start by adding the chia seeds and apple cider vinegar to the 250ml of soya milk, this needs to be left for 10 minutes .. It does not look appealing, but make it feel better by giving it a stir every so often.. It will start to thicken a bit, think buttermilk sort of consistency..

The gloop

While that’s thickening, warm a frying pan on the stove and pop a very small amount of oil in for cooking, I’m presently using one of the fry-lite sprays

Add the flour and baking powder to the thickened liquid and whisk until combined. That’s our batter done..

Pour pancake sized (about two big tablespoons each) amounts of batter into the pan, my mixture made 7.

When the pancakes puff up to roughly double the original height and you start to see air bubbles forming on the surface of them flip them over, it took about 5 minutes on the first side and 3 on the other for mine.

Pancakes puffing..

When all pancakes are cooked lower the heat on the pan to a minimum and add the sugar, margarine, banana to the pan, as it’s already hot it’ll make an instant caramel as the sugar and margarine melt together, take the pan off the heat after about 30 seconds, it’s really best to judge this by eye, and add a splash of soya milk and mix into the caramel.

Stack the pancakes, (there are 3 in the photo which looks good but was a huge amount of food to try and get through) and pour the banana caramel mix over the top, and a dollop of your favourite vegan ice cream and drizzle of sauce … It’s fantastic … But all I can do after eating it is sit and dopily type this out… So probably best not to have much planned for afterwards!

By A.

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Vegan Broth Powder

I have a great love for noodle soups, and this recipe started off as a broth base to simmer with vegetables and the aforesaid noodles.

It has however, turned out to be super useful for all sorts of things, it’s savoury and comforting and makes a great base for soups, casseroles and marinades.

There’s a list below of dishes I’ve made recently using the vegan broth powder, more will be added soon….

Now here’s the recipe-

2 tbsp nutritional yeast

2 tsp onion granules

1 tsp celery salt

1/2 tsp garlic granules

Pinch white pepper

1 tsp dried marjoram or mixed herbs (it’s best to use one without rosemary)

DSC_0472

Grind all the ingredients together to break up the onion and garlic granules and nutritional yeast. Store in an airtight container (add some potato starch or similar to stop clumping if storing for any length of time).

DSC_0474

Makes 300 – 500 ml stock.

I use 1/2 tsp per 100 ml for soup, and up to 1 tsp per 100 ml for bean casseroles and that sort of thing.

Recipes using vegan stock powder that will be appearing soon on veganbungalow:

Vegan Instant Soup

White Bean Casserole

Courgette ‘bacon’

Tasty baked butterbeans

By E.

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Courgette ‘pasta’ with Pesto

Courgette pasta with pesto

The finished dish

I love this dish, it’s super quick to make, looks fantastic and can be made quite ridiculously healthy or unhealthy depending on the pesto.

The idea was very much based on raw vegan spiralised courgette, I’ve tried on a couple of occasions to eat the courgette raw but either I’m doing something wrong or my tummy just doesn’t agree with raw courgette. By steaming the courgette for 10 minutes it keeps a reasonable amount of bite, holds together and makes for a very satisfying meal.

The pesto was just a throw together recipe, and is rather nice, but if you have a favourite recipe for pesto it’s probably best to just use that!

As the courgette is making up the vast majority of the meal I’d recommend two per person, he photo gives a good idea of how much this looks like.

If the tomatoes in my fridge had been slightly less elderly (they were heading off to register to vote) then I would have sliced them up and thrown them in too to both add a splash of colour and a good contrasting flavour to the rich pesto.

Anyway after all that blurb, the recipe is simplicity itself.

Use 2 medium courgettes per person

15g basil leaves ( one small plant)

25g pine nuts

10g nutritional yeast

teaspoon of garlic powder or a crushed clove of garlic

80g of olive oil

salt and pepper to taste

Either spiral cut the courgette or slice into long thin strips. Pop in the steamer for up to 10 minutes.

Courgette spirals!

Courgette spirals

Whilst it’s steaming, assemble the pesto.

Pop the pine nuts in a dry pan and gently warm them through till they start to turn to a pale golden brown, you do need to keep a close eye on them as they can turn from pale to burnt very quickly.

Let them cool for a minute or two

Place all the ingredients in a blender or food processor, including the pine nuts, and mix till just lumpy. It’s perfectly possible to make this by hand in a pestle and mortar or even in a bowl with the back of a spoon and some patience.
Slightly fuzzy photo of the pesto
Drain as much water off the courgettes as possible, you could even pat them dry with some kitchen roll.

Add pesto to courgettes and eat!

By A.