Recipes - User contributions [en]

Pad Thai

2025-01-06T05:50:21Z

William: Create page Pad Thai

== Ingredients ==
* 1 tablespoon of freshly squeezed lime juice
* 2 tablespoons of [[Peanut Sauce]]
* 0.5 cups rice noodles, cooked according to package instructions
* 0.25 capsicum, any colour, thinly sliced
* 0.25 cups bean sprouts
* 1 scallion, white and light green parts only, sliced
* Chopped fresh coriander for garnish (optional)
* Chopped roasted peanuts for garnish (optional)
* 1 Serving [[Sesame Lime-Seared Tofu]]

== Method ==
* In a medium bowl, whisk together lime juice and peanut sauce.
* Add noodles, capsicum, sprouts, and scallion. Toss to combine.
* Top with tofu (if using).
* Garnish with coriander and peanuts (if using).

== Source ==
The College Vegan Cookbook: "Pad Thai"

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]

Peanut Sauce

2025-01-06T05:42:13Z

William: Create Peanut Sauce page

== Ingredients ==
* 0.5 cups creamy peanut butter
* 3 tablespoons apple cider vinegar or freshly squeezed lime juice
* 2 tablespoons soy sauce
* 1 to 2 teaspoons toasted sesame oil
* 1 tablespoon sugar or maple syrup (optional)
* Pinch red pepper flakes (optional)
* 0.25 cups water, plus more as needed

== Method ==
* In a small bowl, mix together peanut butter, vinegar, and soy sauce until light in colour, and thick and creamy
* Stir in sesame oil, sugar, red pepper flakes, and water. Add water to reach desired consistency.

== Source ==
The College Vegan Cookbook: "Peanut Sauce"

[[Category:Recipes]]
[[Category:Side dishes]]
[[Category:Quick and easy recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]

Sesame Lime-Seared Tofu

2025-01-06T05:34:59Z

William: Create Sesame Lime-Seared Tofu Page

== Ingredients ==
* 5 to 6 oz of firm or extra-firm tofu
* 1 tablespoon of toasted sesame oil
* 1 tablespoon of freshly squeezed lime juice
* 1 scallion, white and light-green parts only, chopped

== Method ==
* Press tofu: put it between several layers of paper towels and place heavy pan on top, and let stand for ten minutes
* Cut tofu into cubes
* Heat sesame oil in skillet over medium-high heat until hot.
* Add tofu cubes and cook for 2 to 3 minutes, until light golden brown
* Flip, and cook for 2 to 3 minutes more
* Drizzle in lime juice and soy sauce, and scatter the scallion into the pan Toss tofu a few times to coat it with the flavours
* Cook for about 2 minutes, just until liquid thicken around tofu
* Serve sprinkled with the chopped scallion

== Source ==
The College Vegan Cookbook: "Sesame Lime-Seared Tofu"

[[Category:Recipes]]
[[Category:Side dishes]]
[[Category:Quick and easy recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]

Beecher's Chilli

2024-10-13T02:44:47Z

William: /* Ingredients */ Add zucchini to ingredients list

== Ingredients ==
* 1 cup medium sweet onion, chopped
* 4 cloves garlic, minced
* 1 green capsicum, chopped
* 1 red capsicum, chopped
* 1 zucchini, chopped
* 1 can (15 oz) kidney beans
* 1 can (15 oz) black beans
* 1 can (15 oz) diced tomatoes
* 1 tablespoon chili powder
* 1.5 teaspoons dried oregano
* 0.75 teaspoons ground cumin
* 1.25 teaspoons sea salt
* 0.25 teaspoons ground black pepper
* 1 tablespoon vegetable or olive oil
* 2 cups whole-kernel corn (fresh or frozen)
* 1/2 bunch coriander, chopped

== Method ==
* Chop onion and zucchini, mince garlic, chop green and red capsicums.
* Open and drain the beans. Open the can of tomatoes.
* Add oil to a medium pot over medium-high heat.
* Add onion and garlic to the pot, stir, and cook for 1-2 minutes.
* Add capsicum and zucchini to the pot and saute until tender.
* Add spices to the pot and stir until all vegetables are well coated.
* Add beans and tomatoes to the pot and stir well.
* Add corn to the pot and stir. Turn up the heat to bring to a boil. Reduce heat to low and simmer for 15 minutes.
* Turn off the heat, stir, and garnish with coriander before serving.

== Source ==
purefoodkids.org

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Quick and easy recipes‏‎]]

Lemon Basil Tofu

2024-10-13T02:40:59Z

William: /* Ingredients */ fix typo that repeated "extra" for tofu firmness

== Ingredients ==
* 0.25 cup soy sauce
* 3.5 tablespoons lemon juice
* 1.5 teaspoons agave or maple syrup
* 1 tablespoon vegetable oil
* 0.5 large yellow or red onion, sliced
* 1 small green or red capsicum, sliced
* 4 garlic cloves, minced
* 1 tablespoon minced ginger
* 1 14-16 oz package extra or ultra-firm tofu, drained, pressed, and cut into 1-inch cubes
* 0.25 cups packed fresh basil leaves, chopped

== Method ==
* In a small bowl, whisk together the soy sauce, lemon juice, and agave/maple syrup. Set aside.
* In a large skillet, heat the oil over medium-high heat. Add the onion and capsicum and saute until tender (1-2 minutes). Stir in garlic and ginger and saute 1-2 minutes.
* Move vegetables to one side of the pan and add tofu cubes to the centre of the pan. Cook tofu cubes for one minute on each side.
* Pour in soy sauce mixture and basil. Cook for 3 minutes then flip tofu cubes over and cook until lightly browned and warmed all the way through (about 3 more minutes).

== Variations ==
* Add 3/4 cup snap peas in step 3
* Serve over steamed brown rice
* Garnish with sesame seeds

== Source ==
Plant-Based on a Budget, Quick & Easy

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]

Vegan Caesar Salad

2024-09-23T00:29:51Z

William: Create page Vegan Caesar Salad

== Ingredients ==
=== Croutons ===
* 2 tablespoons olive oil
* 3 slices bread, cut into small cubes (~2.5 cups)
* 1 tablespoon taco seasoning
=== Salad ===
* 3 cups destemmed and finely sliced kale
* 3 coups roughly chopped romaine lettuce
* 1 batch [[Hummus Caesar Dressing]]

== Method ==
* Heat oil in large skillet over medium-high heat. When hot, add bread cubes and seasoning and stir to evenly coat. Cook until bread is toasted and golden all over, about five minutes. Set aside.
* Add kale and romaine to a large bowl and dress with Caesar dressing, to taste. Top with croutons.

== Source ==
Fast Easy Cheap Vegan: "Quick Kale Caesar"

[[Category:Recipes]]
[[Category:Salads]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]

Hummus Caesar Dressing

2024-09-23T00:29:46Z

William: Create page Hummus Caesar Dressing

== Ingredients ==
* 0.25 cup hummus
* 1 tablespoon lemon juice
* 1 tablespoon nutritional yeast
* 1 tablespoon capers, finely minced
* 1 teaspoon brine from caper jar
* 1 teaspoon Dijon mustard
* 0.25 teaspoon black pepper
* 0.5-2 tablespoons water

== Method ==
Whisk together all ingredients in a small bowl until creamy. Add water as needed to thin the dressing to the desired consistency.

== Source ==
Fast Easy Cheap Vegan

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Side dishes]]

Lo Mein

2024-09-23T00:16:36Z

William: Create page Lo Mein

== Ingredients ==
* 8 oz vegan lo mein noodles
* 1 head broccoli (12 oz) cut into florets (about 4 cups)
* 1 tablespoon sesame oil
* 8 oz mushrooms, sliced
* 1 medium carrot, grated
* 3 cloves garlic, minced
* 1-inch piece fresh ginger, minced
* 0.25 cups soy sauce
* 2 tablespoons brown sugar

== Method ==
* Bring large pot of water to boil and cook the noodles according to packet instructions. In last 4 minutes of cooking, add broccoli to boiling water. Drain and set aside.
* Heat sesame oil in large skillet over medium-high heat. When oil is hot, add mushrooms and cook until they're brown and releasing their juices (about 5 minutes). Add carrots, garlic, ginger, and cook for 2-3 minutes.
* Add noodles, broccoli, soy sauce, and brown sugar to skillet. Toss well to evenly coat and heat through.

== Source ==
Fast Easy Cheap Vegan: "Low-Maintenance Lo Mein"

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]

Sesame Ginger Noodles

2024-09-23T00:03:51Z

William: /* Variations */

== Ingredients ==
* 1 pound package udon noodles
* 1.5 tablespoons toasted sesame oil
* 1 medium capsicum, thinly sliced
* 1 small red or yellow onion, thinly sliced
* 1.5 tablespoons minced ginger
* 3 garlic cloves, minced
* 3 tablespoons soy sauce
* 1 bunch green onions, sliced
* 0.25 cup sesame seeds

== Method ==
* Cook udon noodles in large pot according to packet instructions. Save 1 tablespoon of pasta water, then drain.
* While noodles are boiling, heat oil in large skillet over medium-high heat. Add capsicum and onion and saute until capsicum is tender (3-4 minutes).
* Add ginger and garlic and saute until fragrant (about 1 minute).
* Stir in the noodles, soy sauce, and reserved pasta water, and cook for 1-2 minutes.
* Top with green onions and sesame seeds to serve.

== Variations ==
* Swap udon noodles for other noodle types (rice, ramen, etc.)
* Stir in 1 batch of [[Fried Tofu|fried tofu]] or 1 cup cooked edamame in step 4
* Add 1-2 cups steamed vegetables in step 4

== Source ==
Plant-Based on a Budget, Quick & Easy

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Quick and easy recipes]]

Fried Tofu

2024-09-23T00:02:22Z

William: Create page Fried Tofu

= Stovetop =

== Ingredients ==
* 1 14-16 oz package super or extra firm tofu
* 2 tablespoons soy sauce
* 0.25 teaspoons black pepper, or to taste
* 1.5 tablespoons vegetable oil or toasted sesame oil

== Method ==
* Place unopened package of tofu in freezer for at least 4 hours
* Bring pot of water to boil. Remove tofu from package and add to pot. Boil for 10 minutes.
* Remove tofu and let cool. When cool enough to handle, gently press water out of tofu with clean kitchen towel.
* Cut tofu into 0.5 inch cubes and place in medium bowl. Add soy sauce and pepper and mix together. Let marinate for 30+ minutes in fridge.
* In large skillet, heat oil over high heat. Add tofu cubes and fry until they turn golden all over (1-2 minutes per side). Transfer to a plate lined with a kitchen towel or paper towel to soak up excess oil.
* Serve immediately, or store in an airtight container in fridge for up to 5 days. To reheat, warm gently in a skillet or stovetop, or microwave in a microwave-safe bowl in 30-second increments until hot.

= Air Fryer =

== Ingredients ==
* 1 14-16 oz package super or extra firm tofu
* 2 tablespoons soy sauce
* 0.25 teaspoons black pepper, or to taste
* 1 teaspoon vegetable oil

== Method ==
* Place unopened package of tofu in freezer for at least 4 hours
* Bring pot of water to boil. Remove tofu from package and add to pot. Boil for 10 minutes.
* Remove tofu and let cool. When cool enough to handle, gently press water out of tofu with clean kitchen towel.
* Cut tofu into 0.5 inch cubes and place in medium bowl. Add soy sauce and pepper and mix together. Let marinate for 30+ minutes in fridge.
* Spread a single layer of tofu in air fryer, ensuring that cubes do not touch. Set to 375 degrees and air-fry for 8 minutes. Remove basket and shake, then continue to air fry for another 4-7 minutes, or until golden brown and crispy.
* Serve immediately, or store in an airtight container in fridge for up to 5 days. To reheat, warm gently in a skillet or stovetop, or microwave in a microwave-safe bowl in 30-second increments until hot (although it won't be as crispy).

== Source ==
Plant-Based on a Budget, Quick & Easy

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Side dishes]]

Lemon Basil Tofu

2024-09-22T23:45:21Z

William: /* Source */ Typo in book name

== Ingredients ==
* 0.25 cup soy sauce
* 3.5 tablespoons lemon juice
* 1.5 teaspoons agave or maple syrup
* 1 tablespoon vegetable oil
* 0.5 large yellow or red onion, sliced
* 1 small green or red capsicum, sliced
* 4 garlic cloves, minced
* 1 tablespoon minced ginger
* 1 14-16 oz package extra or extra-firm tofu, drained, pressed, and cut into 1-inch cubes
* 0.25 cups packed fresh basil leaves, chopped

== Method ==
* In a small bowl, whisk together the soy sauce, lemon juice, and agave/maple syrup. Set aside.
* In a large skillet, heat the oil over medium-high heat. Add the onion and capsicum and saute until tender (1-2 minutes). Stir in garlic and ginger and saute 1-2 minutes.
* Move vegetables to one side of the pan and add tofu cubes to the centre of the pan. Cook tofu cubes for one minute on each side.
* Pour in soy sauce mixture and basil. Cook for 3 minutes then flip tofu cubes over and cook until lightly browned and warmed all the way through (about 3 more minutes).

== Variations ==
* Add 3/4 cup snap peas in step 3
* Serve over steamed brown rice
* Garnish with sesame seeds

== Source ==
Plant-Based on a Budget, Quick & Easy

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]

Sesame Ginger Noodles

2024-09-22T23:45:06Z

William: /* Source */ Type in book name

== Ingredients ==
* 1 pound package udon noodles
* 1.5 tablespoons toasted sesame oil
* 1 medium capsicum, thinly sliced
* 1 small red or yellow onion, thinly sliced
* 1.5 tablespoons minced ginger
* 3 garlic cloves, minced
* 3 tablespoons soy sauce
* 1 bunch green onions, sliced
* 0.25 cup sesame seeds

== Method ==
* Cook udon noodles in large pot according to packet instructions. Save 1 tablespoon of pasta water, then drain.
* While noodles are boiling, heat oil in large skillet over medium-high heat. Add capsicum and onion and saute until capsicum is tender (3-4 minutes).
* Add ginger and garlic and saute until fragrant (about 1 minute).
* Stir in the noodles, soy sauce, and reserved pasta water, and cook for 1-2 minutes.
* Top with green onions and sesame seeds to serve.

== Variations ==
* Swap udon noodles for other noodle types (rice, ramen, etc.)
* Stir in 1 batch of fried tofu or 1 cup cooked edamame in step 4
* Add 1-2 cups steamed vegetables in step 4

== Source ==
Plant-Based on a Budget, Quick & Easy

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Quick and easy recipes]]

Tomato Basil Quinoa

2024-09-22T23:44:13Z

William: Create page Tomato Basil Quinoa

== Ingredients ==
* 1 tablespoon olive oil
* 0.5 yellow or red onion, diced
* 3 garlic cloves, minced
* 1 cup diced tomatoes
* 1 cup quinoa
* 1.75 cups vegetable broth
* 0.5 cup chopped fresh basil

== Method ==
* In a large pot, heat the oil over medium-high heat. Add the onion and saute until tender and translucent (~5 minutes)
* Add garlic and saute for 1 minute. Add tomatoes, quinoa, and broth and bring to a boil. Cover, lower the heat, and simmer until the liquid has been absorbed (~20 minutes).
* Fluff quinoa and stir in the basil.

== Variations ==
* Swap oil for 0.25 cups water
* Stir in 1 15 oz can of chickpeas, drained and rinsed, in step 3

== Source ==
Plant-Based on a Budget, Quick & Easy

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Quick and easy recipes]]

Lemon Basil Tofu

2024-09-22T23:24:48Z

William: Update categories to fix capitalisation

== Ingredients ==
* 0.25 cup soy sauce
* 3.5 tablespoons lemon juice
* 1.5 teaspoons agave or maple syrup
* 1 tablespoon vegetable oil
* 0.5 large yellow or red onion, sliced
* 1 small green or red capsicum, sliced
* 4 garlic cloves, minced
* 1 tablespoon minced ginger
* 1 14-16 oz package extra or extra-firm tofu, drained, pressed, and cut into 1-inch cubes
* 0.25 cups packed fresh basil leaves, chopped

== Method ==
* In a small bowl, whisk together the soy sauce, lemon juice, and agave/maple syrup. Set aside.
* In a large skillet, heat the oil over medium-high heat. Add the onion and capsicum and saute until tender (1-2 minutes). Stir in garlic and ginger and saute 1-2 minutes.
* Move vegetables to one side of the pan and add tofu cubes to the centre of the pan. Cook tofu cubes for one minute on each side.
* Pour in soy sauce mixture and basil. Cook for 3 minutes then flip tofu cubes over and cook until lightly browned and warmed all the way through (about 3 more minutes).

== Variations ==
* Add 3/4 cup snap peas in step 3
* Serve over steamed brown rice
* Garnish with sesame seeds

== Source ==
Plant Based on a Budget, Quick & Easy

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]

Lemon Basil Tofu

2024-09-22T23:24:27Z

William: Create page Lemon Basil Tofu

== Ingredients ==
* 0.25 cup soy sauce
* 3.5 tablespoons lemon juice
* 1.5 teaspoons agave or maple syrup
* 1 tablespoon vegetable oil
* 0.5 large yellow or red onion, sliced
* 1 small green or red capsicum, sliced
* 4 garlic cloves, minced
* 1 tablespoon minced ginger
* 1 14-16 oz package extra or extra-firm tofu, drained, pressed, and cut into 1-inch cubes
* 0.25 cups packed fresh basil leaves, chopped

== Method ==
* In a small bowl, whisk together the soy sauce, lemon juice, and agave/maple syrup. Set aside.
* In a large skillet, heat the oil over medium-high heat. Add the onion and capsicum and saute until tender (1-2 minutes). Stir in garlic and ginger and saute 1-2 minutes.
* Move vegetables to one side of the pan and add tofu cubes to the centre of the pan. Cook tofu cubes for one minute on each side.
* Pour in soy sauce mixture and basil. Cook for 3 minutes then flip tofu cubes over and cook until lightly browned and warmed all the way through (about 3 more minutes).

== Variations ==
* Add 3/4 cup snap peas in step 3
* Serve over steamed brown rice
* Garnish with sesame seeds

== Source ==
Plant Based on a Budget, Quick & Easy

[[Category:Recipes]]
[[Category:Vegetarian Recipes]]
[[Category:Vegan Recipes]]

Sesame Ginger Noodles

2024-09-22T23:14:45Z

William: /* Ingredients */ Add comma

== Ingredients ==
* 1 pound package udon noodles
* 1.5 tablespoons toasted sesame oil
* 1 medium capsicum, thinly sliced
* 1 small red or yellow onion, thinly sliced
* 1.5 tablespoons minced ginger
* 3 garlic cloves, minced
* 3 tablespoons soy sauce
* 1 bunch green onions, sliced
* 0.25 cup sesame seeds

== Method ==
* Cook udon noodles in large pot according to packet instructions. Save 1 tablespoon of pasta water, then drain.
* While noodles are boiling, heat oil in large skillet over medium-high heat. Add capsicum and onion and saute until capsicum is tender (3-4 minutes).
* Add ginger and garlic and saute until fragrant (about 1 minute).
* Stir in the noodles, soy sauce, and reserved pasta water, and cook for 1-2 minutes.
* Top with green onions and sesame seeds to serve.

== Variations ==
* Swap udon noodles for other noodle types (rice, ramen, etc.)
* Stir in 1 batch of fried tofu or 1 cup cooked edamame in step 4
* Add 1-2 cups steamed vegetables in step 4

== Source ==
Plant Based on a Budget, Quick & Easy

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Quick and easy recipes]]

Sesame Ginger Noodles

2024-09-22T23:14:22Z

William: Create page Sesame Ginger Noodles

== Ingredients ==
* 1 pound package udon noodles
* 1.5 tablespoons toasted sesame oil
* 1 medium capsicum thinly sliced
* 1 small red or yellow onion, thinly sliced
* 1.5 tablespoons minced ginger
* 3 garlic cloves, minced
* 3 tablespoons soy sauce
* 1 bunch green onions, sliced
* 0.25 cup sesame seeds

== Method ==
* Cook udon noodles in large pot according to packet instructions. Save 1 tablespoon of pasta water, then drain.
* While noodles are boiling, heat oil in large skillet over medium-high heat. Add capsicum and onion and saute until capsicum is tender (3-4 minutes).
* Add ginger and garlic and saute until fragrant (about 1 minute).
* Stir in the noodles, soy sauce, and reserved pasta water, and cook for 1-2 minutes.
* Top with green onions and sesame seeds to serve.

== Variations ==
* Swap udon noodles for other noodle types (rice, ramen, etc.)
* Stir in 1 batch of fried tofu or 1 cup cooked edamame in step 4
* Add 1-2 cups steamed vegetables in step 4

== Source ==
Plant Based on a Budget, Quick & Easy

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Quick and easy recipes]]

Vegan Christmas Roast

2024-09-22T00:21:33Z

William: Add to vegetarian recipes category

== Ingredients ==

=== For the "Turkey" ===
==== Wet Ingredients ====
* 1 cup soy or oat milk
* 10g (1/2 cup) dried mushrooms
* olive oil, for frying
* 1 onion, finely chopped, sauteed until soft
* 3 garlic cloves, finely chopped, sauteed until soft
* 1/2 cup white wine
* 50g (1/4 cup) tinned chickpeas, drained and rinsed
* 110g firm tofu
* 3 tablespoons white miso paste
* 2 teaspoons maple syrup
* 1 tablespoon dried tarragon
* 1 tablespoon dried thyme
* 2 teaspoons dried rosemary
* 1 teaspoon dried sage
* 1/2 teaspoon cayenne pepper
* 2 teaspoons sea salt
* 1 tablespoon cracked black pepper

==== Dry Ingredients ====
* 300g vital wheat gluten
* 50g chickpea flour
* 2 tablespoons nutritional yeast

=== For the Broth ===
* 4 cups vegetable stock
* 2 cups white wine
* 2 sprigs fresh rosemary
* 2 sprigs fresh thyme
* 1 onion, quartered
* handful of dried mushrooms
* 3 cloves of garlic, peeled
* pinch of salt and pepper

=== For the Rub ===
* 4 tablespoons mixed dried herbs
* 1 teaspoon cayenne pepper
* 1/2 teaspoon onion salt

=== For the Stuffing ===
* 1 quantity [[Sweet Potato and Chestnut Stuffing]], skipping the final step

== Method ==
First up, you will need to make the seitan "turkey": combine all the wet ingredients in a blender and blend until smooth.

Mix the vital wheat gluten, chickpea flour and nutritional yeast together in a large mixing bowl or stand mixer (with the dough hook attached), then add the wet ingredients and mix until it forms a dough.

Tip the dough onto a clean work surface and knead for at least 10 minutes by hand or do this in your mixer on medium speed. This is the most important part of the recipe - if you don't knead it properly you will be left with horrible spongy seitan. Be very firm!

Once kneaded, the dough should be quite firm and elastic. use a rolling pin to bash and rough the dough into a rough rectangle around 1.25cm (1/2 inch) thick. Set the dough aside and rest for 10 minutes.

Add the broth ingredients to a large roasting tray, around 40 x 28 x 8cm (16 x 11 x 3in). Cut a piece of muslin (cheesecloth) slightly larger than the seitan dough rectangle.

Mix the rub ingredients together in a small bowl, then sprinkle it over the dough. Cover the seitan well in the spice mix as this stops it sticking. Place the dough spice-side down onto the muslin.

Spoon the stuffing across the middle of the dough and roll it up around the stuffing, moulding the edges together. Wrap the dough in muslin as tightly as possible. Twist the ends, then tie them tightly with cook's string. Make sure the dough is a nice cylindrical shape.

Place the "No-Turkey" wrap into the roasting tray with the broth ingredients then cover the tray with foil. Place the tray in the oven for 2 hours. Turn the seitan over halfway through cooking and add additional stock if needed. Once cooked, use a slotted spoon to lift the "turkey" out of the broth and, when cool enough to handle, carefully remove the muslin. The "turkey" can now be wrapped in clingfilm and placed into the fridge until you're ready to serve it. Reserve the broth liquid as it makes a great gravy.

An hour before you want to serve, preheat your oven to 180°C (350°F). Bake for 25 minutes, then slice and serve with all the trimmings!

== Source ==
[[Vegan Christmas]]

[[Category:Recipes]]
[[Category:Occasional recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]

Udon Noodle Soup

2024-09-22T00:21:20Z

William: Add to vegetarian recipes category

__NOTOC__

== Ingredients ==

=== For the Broth ===
* 3 large scallions, trimmed
* 1 handful dried shiitake mushrooms, crushed (about 1/2 cup)
* 1/4 cup crumbled dried seaweed, such as kombu or dulse
* 1 (1-inch) chunk of ginger, smashed and unpeeled
* 2 whole, unpeeled garlic cloves
* Stems or trimmings from fresh shiitake mushrooms (see below)
* 1 teaspoon salt

=== For the Soup ===
* 1 pound dried udon noodles (or use fresh or frozen, cooked udon)
* 2 teaspoon sesame oil
* 1 leek, chopped, white and pale green parts only
* 8 ounces fresh shiitake mushrooms, stems removed, caps sliced in 1/4-inch strips (save trimmings for broth)
* 1 teaspoon minced ginger
* 2 cloves garlic, minced
* 1/4 cup mirin or dry sherry
* 2 tablespoons soy sauce
* 2 cups chopped bok choy
* 2 tablespoons red or white miso
* 1 cup silken tofu, cut in small cubes
* Crushed red-pepper flakes, for garnish

== Method ==

=== Broth ===
In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed, ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.

=== Soup ===
Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.

At this point I reuse the pot I used to make the broth. Heat a small amount sesame oil over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, and soy sauce and cook for 1 minute. Turn heat to high, add broth, reserving a little to dissolve miso, and bring to a simmer.

Dissolve miso in remaining broth and add to the soup along with the bok choy. Cook until bok choy is done to your liking. Finally, add tofu.

Divide noodles in serving bowls and top with soup.

== Source ==
David Tanis in ''New York Times Cooking''.

[[Category:Recipes]]
[[Category:Soups]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]

Sushi Rice

2024-09-22T00:20:54Z

William: Add to vegetarian recipes category

== Ingredients ==
* 2 cups sushi rice
* 1/4 cup rice vinegar
* 1/2 tablespoon salt
* 1/2 tablespoon sugar

== Method==
* Add rice to a pan along with 3 cups of water. Bring to the boil then cover and cook over very low for 20 minutes. Remove from heat and leave to cool with the lid still on.
* Dissolve the salt and sugar in the vinegar. Pour the mixture into the rice and gently mix it through.
* You are now ready to make sushi!

== Source ==
Sushi package

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]

Sushi Bowl

2024-09-22T00:20:42Z

William: Add to vegetarian recipes category

== Ingredients ==
* 2 cups short-grain brown rice
* 2 sheets nori
* 3 tablespoons rice vinegar
* 2 teaspoons soy sauce
* 1 tablespoon sugar or agave nectar
* 1/2 teaspoon salt (optional)

* 2 cups frozen edamame
* 1 large carrot, finely sliced
* 1 avocado
* Tofu, cut into cubes
* 1 small cucumber, cubed
* sesame seeds
* pickled ginger

== Method ==
* Cook rice
* Mix vinegar, soy sauce, sugar and salt together. Mix into the rice. Tear up nori and mix it into the rice, too.
* Cook edamame according to packet instructions.
* Divide the nori rice between four bowls.
* Top with edamame, carrot, avocado, tofu, cucumber, sesame seeds, pickled ginger or other toppings of your choice.

== Source ==
Adapted from https://cookieandkate.com/2015/vegetarian-sushi-bowl-recipe/

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Heather]]

Sunflower Seed Muesli

2024-09-22T00:20:28Z

William: Add to vegetarian recipes category

Overnight, soak a handful of sunflower seeds (hulled!), plus as many almonds you'd like to sprinkle on breakfast, e.g. 12. Peel them the next morning.

Next morning, grind up a small amount of linseed (or buy already ground - it digests better if ground up). I then blend in a mini-blender the rinsed, drained s.f. seeds with the linseed and a bit of almond milk - or milk of your choice. You don't have to blend up, though, can just put in a breakfast bowl.

In the breakfast bowl put a handful of rolled oats - I also lightly grind that, but you could just soak the oats the night before in milk and lemon juice or something, to soften it.

To the bowl add everything, i.e the oats, s.f.seeds, linseed and the following extras (or whatever you like):

Hemp, chia seeds, amaranth and quinoa flakes. (Your imagination is the limit).

Mix all with milk of your choice. Then add grated apple, sliced banana and some other seasonal fruit - I like berries. Top with the peeled almonds, then sprinkle a little organic cocoa powder on if you like and enjoy, adding extra milk as you go or yogurt.

Yum!

== Source ==
Rosy

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Breakfasts]]
[[Category:Heather]]

Split Pea and Celeriac Soup

2024-09-22T00:20:18Z

William: Add to vegetarian recipes category

== Ingredients ==

* 2 tablespoons olive oil
* 3 shallots, chopped
* 4 cloves garlic, minced
* 1/4 teaspoon cayenne pepper
* 5 cups stock
* 1 bay leaf
* 1 heaped cup of split peas
* 1/4 cup brown rice
* 3 celery sticks, chopped
* 2 carrots, sliced
* 1 medium celeriac, peeled and cut into bite-sized chunks
* 1/2 tablespoon sugar
* 2 tablespoons lemon juice
* parsley, to serve

''Note: to avoid the celeriac browning, add it immediately to the soup after cutting.''

== Method ==

* Heat oil in a saucepan and add shallots. Stir, reduce heat, cover and sweat the shallots until they are soft (about 10 minutes). Stir in the garlic and cayenne pepper. Cook for a further 5 minutes, until the shallots are caramelized.
* Add the stock, bay leaf, split peas, rice, celery, and carrots. Bring to a boil, then reduce heat and simmer for 30 minutes.
* Stir in the celeriac, lemon juice and sugar. Cook for a further 30 minutes until the peas and rice are soft, adding more water if necessary. Sprinkle with parsley to serve.

== Source ==
[[The Northwest Vegetarian Cookbook]]

[[Category:Recipes]]
[[Category:Soups]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Heather]]

Orange Syrup

2024-09-22T00:19:47Z

William:

== Ingredients ==

* 1 cup caster sugar
* 3/4 cup orange juice
* 1/4 cup cold water
* 1 small orange, thinly sliced

== Method ==

Combine sugar, orange juice and 1/4 cup cold water in a saucepan over medium-high heat. Cook, stirring until sugar dissolves. Bring to the boil. Reduce heat to low.

Add orange slices. Simmer until sauce thickens slightly.

Turn cake, top-side up, on to a wire rack. Spoon orange slices and the syrup over cake. Dust with some icing sugar to finish.

== Source ==
http://www.taste.com.au/recipes/19231/orange+poppyseed+cake

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]

Mung Dal

2024-09-22T00:19:35Z

William: Add to vegetarian recipes category

== Ingredients ==
* 400g mung dal
* 1 teaspoon salt
* 2 cloves garlic, peeled and crushed
* 1cm piece of root ginger, grated or finely chopped
* 2 teaspoons turmeric
* 2 small green chillies, 1 finely chopped, 1 left whole
* 2 tablespoons peanut oil (or other oil)
* 2 shallots, finely sliced (can substitute 1 onion)
* 2 teaspoons cumin seeds
* 1 teaspoon mustard seeds
* 1/2 teaspoon asafoetida
* 1 teaspoon crushed chilli
* fresh coriander, chopped to serve

== Method ==
* Wash the dal until the water runs clear, then drain and put in a large pan and cover with 2 litres of water. Bring to the boil and skim off any scum that rises to the surface.
* Add the salt, garlic, ginger, turmeric and chopped chilli to the pan, turn down the heat, cover, leaving the lid slightly ajar, and simmer very gently for about 1 hour, stirring occasionally, until the dal has broken down completely and become creamy.
* Add boiling water or reduce the dal further to achieve your preferred consistency if necessary, and adjust seasoning to taste. Then add the whole chilli and simmer for 15 minutes.
* Meanwhile, heat the oil in a frying pan over a medium high heat and add the shallots. Stir until golden and beginning to crisp, then add the dried spices and cook for a couple of minutes until the mustard seeds are beginning to pop. Tip over the dal, stir in, and serve topped with chopped coriander.

== Source ==
* http://www.theguardian.com/lifeandstyle/2011/jun/02/how-to-cook-perfect-dal
* http://www.sbs.com.au/food/recipes/toor-dal-tadka

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]

Cashew Nut Cream

2024-09-22T00:18:50Z

William: Add to vegetarian recipes category

== Ingredients ==
* Raw cashew nuts
* Apple juice
* Dash of vanilla

== Method ==
Raw cashew nuts in the blender (a couple of handfuls?). Add a little apple juice (freshly juiced or from a bottle), and a dash of vanilla. Blend, adding in extra apple juice as you go until it forms a creamy consistency. It tends to thicken up as it sits afterwards, so could make it slightly more runny than you want (but not too runny!)

== Source ==
Rosy

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Heather]]

Calorie Bomb Cookies

2024-09-22T00:18:18Z

William: Add to vegetarian recipes category

== Ingredients ==

* 4 cups (385g) rolled oats
* 1 1/2 cups (225g) wholemeal flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 350g applesauce (or 3 ripe bananas)
* 1/2 cup coconut sugar
* 1/3 cup coconut oil
* 1/4 cup of water, if needed
* 2 tablespoons chia seeds or ground flaxseeds
* 2 teaspoons vanilla extract
* 1 cup dark chocolate chips
* 1 cup walnut pieces
* 1/2 cup sunflower seeds or pumpkin seeds
* 1/2 cup desiccated coconut

== Method ==
# Heat oven to 180 degrees C and line three baking trays with baking paper.
# Combine all ingredients in a mixing bowl. I usually use the Kitchaid®. Add some water if the mixture is not binding together.
# Form into cookies and place on baking tray.
# Bake for 30 minutes.
# Allow to cool. Store in an air-tight container.

== Source ==
[[The No Meat Athlete Cookbook]]

[[Category:Recipes]]
[[Category:Snacks]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]

Blueberry Coffee Cake

2024-09-22T00:17:47Z

William: Add to vegetarian recipes category

__NOTOC__
== Ingredients ==
* 2 cups wholemeal flour
* 1 teaspoon baking powder
* 1/2 teaspoon bicarb soda
* 1 1/2 teaspoon ground cinnamon
* 1 1/2 cups milk or milk alternative
* 1/2 cup maple syrup
* 1/2 teaspoon vanilla extract
* 1 cup blueberries
* 1/2 cup walnuts
=== Topping ===
* 2 tablespoons cane sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup slivered almonds

== Method ==

* Preheat oven to 180°C.
* In a large bowl, combine flour, baking powder, bicarb soda, and cinnamon.
* In a separate bowl, mix milk, maple syrup, and vanilla. Add to the flour mixture. Fold in the blueberries and walnuts. Make sure not to overmix.
* Line the base of a spring-form tin with baking paper and grease tin.
* Spoon in the mixture
* In a small bowl, combine sugar, cinnamon, and almonds. Sprinkle over the batter.
* Bake for 50 minutes, or until cooked when tested with skewer.

== Source ==

[[The China Study Cookbook]]

[[Category:Recipes]]
[[Category:Breakfasts]]
[[Category:Cakes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]

Baked Tofu and Cauliflower Stir Fry

2024-09-22T00:17:26Z

William: Add to vegetarian recipes category

__NOTOC__
== Ingredients ==

=== Stir Fry ===
* 12 ounces extra firm tofu
* 1 Tbsp Toasted sesame oil
* 1 small head cauliflower, chopped into bite-size florets.
* 2 cloves garlic, minced
* Veg (eg baby bok choy, spring onion, capsicum, broccoli, carrots), chopped

=== Sauce ===
* 1.5 Tbsp Toasted sesame oil
* 1/4 cup soy sauce
* 3.5 - 4 Tbsp honey (or light brown sugar if vegan)
* 1/2 tsp chili garlic sauce
* 2.5 Tbsp peanut butter or almond butter (I prefer peanut butter, 100% nuts - no salt/sugar)

=== Optional toppings ===
* Fresh lime juice
* Coriander

== Method ==
Cube tofu and bake or broil it for about 20 minutes at 200°C, turning over about half way (when it browns a little).

Meanwhile, stir-fry veges in the usual fashion in the sesame oil, starting with the onions and garlic and finishing with the short-cooking items such as bok choy. Note that cauliflower takes a while to cook, so add it fairly early on.

Pour in the sauce ingredients and add the tofu. Stir-fry for a couple of minutes longer until the sauce is mixed and thickened slightly.

Serve with toppings if desired.

== Source ==
Simplified from http://minimalistbaker.com/crispy-peanut-tofu-cauliflower-rice-stir-fry/

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]

Puff Pastry Pizza

2024-09-22T00:15:14Z

William: Create page Puff Pastry Pizza

== Ingredients ==
* 1 red onion
* 1 yellow capsicum
* 8 oz cherry tomatoes
* 1 zucchini
* 4 sprigs fresh oregano
* olive oil
* 1 x 11-oz sheet puff pastry
* 2 sprigs fresh basil
* Thick balsamic vinegar glaze
* Sea salt and black pepper

* Optional: 0.5 x 4.5 oz ball mozzarella cheese

== Method ==
* Preheat oven to 350 F.
* Peel and quarter the onion and separate into petals, scattering onto 14 x 10 roasting pan.
* Seed and roughly chop the capsicum, halve the tomatoes, roughly slice the zucchini, and add to pan.
* Add oregano to pan, drizzle with 2 tablespoons of oil, and season with sea salt and black pepper.
* Roast for 50 minutes, tossing halfway.
* Remove pan from oven and push vegetables slightly towards the centre.
* Rub sides and corners of pan with oil, then cover vegetables with pastry sheet. Tuck in the edges.
* Place in oven for 30 minutes or until golden and puffed up.
* Run palette knife around edge of pastry to loosen, then carefully turn out onto a board.
* Season with basil, balsamic glaze, and optionally mozzarella (if not vegan) to taste.

== Source ==
Jamie Oliver: Ultimate Veg

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]

Beecher's Chilli

2024-09-22T00:03:43Z

William: Create Beecher's Chili page

== Ingredients ==
* 1 cup medium sweet onion, chopped
* 4 cloves garlic, minced
* 1 green capsicum, chopped
* 1 red capsicum, chopped
* 1 can (15 oz) kidney beans
* 1 can (15 oz) black beans
* 1 can (15 oz) diced tomatoes
* 1 tablespoon chili powder
* 1.5 teaspoons dried oregano
* 0.75 teaspoons ground cumin
* 1.25 teaspoons sea salt
* 0.25 teaspoons ground black pepper
* 1 tablespoon vegetable or olive oil
* 2 cups whole-kernel corn (fresh or frozen)
* 1/2 bunch coriander, chopped

== Method ==
* Chop onion and zucchini, mince garlic, chop green and red capsicums.
* Open and drain the beans. Open the can of tomatoes.
* Add oil to a medium pot over medium-high heat.
* Add onion and garlic to the pot, stir, and cook for 1-2 minutes.
* Add capsicum and zucchini to the pot and saute until tender.
* Add spices to the pot and stir until all vegetables are well coated.
* Add beans and tomatoes to the pot and stir well.
* Add corn to the pot and stir. Turn up the heat to bring to a boil. Reduce heat to low and simmer for 15 minutes.
* Turn off the heat, stir, and garnish with coriander before serving.

== Source ==
purefoodkids.org

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
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