Recipes Of The World

Add to: | | Vegan Moussaka

Ingredients (use vegan versions):

    450g Soya Mince (cooked as states)
    2 onions, chopped
    1 - 2 cloves garlic
    2 tablespoons tomato puree
    1 teaspoon cinnamon
    3 or 4 mediums sized potatoes
    2 medium aubergines
    1 tablespoon chopped fresh parsley
    Sauce:
    pinch or 2 of nutmeg
    4 tablespoons vegan margarine
    4 tablespoons flour
    2 cups unsweetened soy milk
    nutritional yeast flakes (optional)
    vegan cheddar to grate on top (optional)

Directions:

Preheat oven to 180 - 200 degrees Fahrenheit / 90 degrees Celsius.

Slice aubergines, sprinkle with lemon juice to stop turning brown. Rub with salt and place in a colander to expel bitter taste.

Parboil pot…

Add to: | | Irish Stew

Ingredients (use vegan versions):

    1 onion
    3 potatoes, cubed
    2 carrots, chopped
    1 parsnip, chopped
    1 small swede, chopped
    15 or so mushrooms, halved
    some chopped parsley
    quarter pint of vegetable stock
    cooked butterbeans and/or veggie steak chunks - optional

Directions:

Sautee the onion in a little oil, then add the carrots, swede, parsnip, potatoes and parsley and sweat over a medium heat for five minutes.

Season, add a little stock and lower heat. Simmer on the lowest possible heat for 45 minutes, adding stock as needed.

Add mushrooms and cook for further ten minutes.

If you like, you can add cooked butterbeans or vegan steak chunks at the very beginning of t…

Add to: | | Spicy Chinese Eggplant

Ingredients (use vegan versions):

    3 eggplants
    salt
    2 garlic cloves
    1 knob ginger, peeled
    8 spring onions
    vegetable oil for shallow frying
    1 metric cup coarse textured soy protein (soaked in 1 cup boiled water)
    2 tablespoons chili bean paste
    4 tablespoons soy sauce
    5 tablespoons Shaoxing rice wine or dry sherry (mirin would do if you’re not into alcohol)
    1 teaspoon sesame oil
    2 tablespoons raw, unrefined sugar
    1/4 cup water

Directions:

Slice eggplants into short, thin strips and scatter with salt, then leave in a colander for 30-40 minutes. Rinse and pat dry with kitchen paper.

Set textured soy protein to soak.

Crush or food process…