Here are two simple & versatile recipes I've been making since I was a student. Technically, they're both vegetarian, but my non-vegetarian family love them. They each make enough for three or four meals, but I usually keep half in the fridge & re-heat it in the microwave the following day, though I've never tried freezing either of them! I hope you like them ;-)
Vegetable Stew
a splash olive oil 1 onion, chopped 2 cloves garlic, chopped 1 can tomato soup (you can use a vegan brand if you need to feed a vegan ;-) 1 can beans (such as chick peas, butter beans, or mixed beans), drained and rinsed 1 teaspoon caraway seeds 1 teaspoon cumin seeds 1 teaspoon dried mixed herbs a selection of vegetables, peeled and chopped (I always use potatoes, carrots & parsnips, and usually one or more of the following: celery, broccoli, cauliflower, sweet potatoes)
1. Heat the olive oil in a large frying pan. Add the onion and fry gently until soft. Add the garlic and fry for two more minutes.
2. Add the can of tomato soup, the rinsed beans, the caraway seed, cumin seed and the mixed herbs, and stir well.
3. Bring just to the boil then reduce the heat and leave to simmer very gently. (Stir occasionally to make sure it doesn't stick).
4. Meanwhile, heat a large pan of water to boiling, add the vegetables and simmer until cooked (about 20 mins), then drain well.
5. Pour the tomato sauce over the cooked vegetables and stir well.
You can serve this with crusty bread, or sprinkled with grated cheese (yummy!), or serve a smaller portion with veggie sausages, or make it without the potatoes and use it to fill a baked potato.
You can add a chopped pepper at the onion stage.
You can add a handful of sweetcorn or frozen peas at the beans stage.
You can roast some of the vegetables instead of boiling them. (Or you can steam them, if you prefer).
You can even sprinkle some tabasco in the sauce to make it hot.
Quorn Chilli
a splash olive oil 1 onion, roughly chopped 2 cloves garlic, chopped 1 packet of Quorn steak strips 1 carton/jar of passata water 1 vegetable stock pot 1 teaspoon of chilli flakes 1 teaspon of chipotle chilli flakes salt and pepper to taste a splash of dark soy sauce (optional)
1. Heat the olive oil in a large saucepan. Add the onion and fry gently until soft. Add the garlic and fry for two more minutes.
2. Add the Quorn and fry for a couple of minutes, stirring well (so that the Quorn is coated with the oniony-garlicky oil.
3. Add the passata, about the same amount of water (use the passata container to measure it), the stock pot and the chilli spices and stir well.
4. Bring to the boil then reduce the heat, partially cover, and leave to simmer gently for about 30 mins. (Stir occasionally to make sure it doesn't stick).
5. Taste and adjust the seasoning. Add a splash of dark soy sauce if you want it a darker brown!
You can serve it with bread, rice, fries, and/or tortilla chips.
You can top it with grated cheese or with soured cream or creme fraiche (and stir in a little grated lime zest and a squeeze of the juice if you have guests).
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carisma_sensei
no subject
Date: 2019-12-24 03:51 pm (UTC)Vegetable Stew
a splash olive oil
1 onion, chopped
2 cloves garlic, chopped
1 can tomato soup (you can use a vegan brand if you need to feed a vegan ;-)
1 can beans (such as chick peas, butter beans, or mixed beans), drained and rinsed
1 teaspoon caraway seeds
1 teaspoon cumin seeds
1 teaspoon dried mixed herbs
a selection of vegetables, peeled and chopped (I always use potatoes, carrots & parsnips, and usually one or more of the following: celery, broccoli, cauliflower, sweet potatoes)
1. Heat the olive oil in a large frying pan. Add the onion and fry gently until soft. Add the garlic and fry for two more minutes.
2. Add the can of tomato soup, the rinsed beans, the caraway seed, cumin seed and the mixed herbs, and stir well.
3. Bring just to the boil then reduce the heat and leave to simmer very gently. (Stir occasionally to make sure it doesn't stick).
4. Meanwhile, heat a large pan of water to boiling, add the vegetables and simmer until cooked (about 20 mins), then drain well.
5. Pour the tomato sauce over the cooked vegetables and stir well.
You can serve this with crusty bread, or sprinkled with grated cheese (yummy!), or serve a smaller portion with veggie sausages, or make it without the potatoes and use it to fill a baked potato.
You can add a chopped pepper at the onion stage.
You can add a handful of sweetcorn or frozen peas at the beans stage.
You can roast some of the vegetables instead of boiling them. (Or you can steam them, if you prefer).
You can even sprinkle some tabasco in the sauce to make it hot.
Quorn Chilli
a splash olive oil
1 onion, roughly chopped
2 cloves garlic, chopped
1 packet of Quorn steak strips
1 carton/jar of passata
water
1 vegetable stock pot
1 teaspoon of chilli flakes
1 teaspon of chipotle chilli flakes
salt and pepper to taste
a splash of dark soy sauce (optional)
1. Heat the olive oil in a large saucepan. Add the onion and fry gently until soft. Add the garlic and fry for two more minutes.
2. Add the Quorn and fry for a couple of minutes, stirring well (so that the Quorn is coated with the oniony-garlicky oil.
3. Add the passata, about the same amount of water (use the passata container to measure it), the stock pot and the chilli spices and stir well.
4. Bring to the boil then reduce the heat, partially cover, and leave to simmer gently for about 30 mins. (Stir occasionally to make sure it doesn't stick).
5. Taste and adjust the seasoning. Add a splash of dark soy sauce if you want it a darker brown!
You can serve it with bread, rice, fries, and/or tortilla chips.
You can top it with grated cheese or with soured cream or creme fraiche (and stir in a little grated lime zest and a squeeze of the juice if you have guests).