Beetroot & Carrot Nutroast

Serves 4

Ingredients

1 clove garlic, chopped

1 onion, chopped

1 tin chopped tomatoes

3 large carrots, peeled and grated

3 large beetroots, peeled and grated

100g vegan cheese, grated

1/2 cup mixed chopped nuts

1/2 cup breadcrumbs

1 tsp vegan bouillon

1 tsp dried parsley

1 tsp dried thyme

1 tbsp vegan spread

Method

Preheat oven to 200°C

Melt the vegan spread in a pan.

Gentry fry the onion and garlic for around 5 minutes until the onion becomes transparent.

Add grated carrot and beetroot and stir for a couple of minutes until they start to become sticky.

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Stir in tomatoes, nuts, bouillon, thyme, parsley and cheese. 

Add the breadcrumbs and stir, the mix will dry out a little and clump together.

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Transfer mix to an oven proof dish and spread evenly.

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Put in the oven for 40 minutes.

Serve

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Chestnut Mushroom Bourguignon

There’s nothing better for you than eating seasonal organic vegetables that have been freshly harvested.

My friend Jess from Tower Green Hamlets gave me a bag of leftover chestnut mushrooms and I had some red wine in the kitchen that a friend had left, I don’t drink it so rather than waste, I decided to make a chestnut mushroom bourguignon and the recipe is too good not to share.

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Serves 2

Ingredients

1 onion, sliced

1 clove of garlic, chopped

1 medium sized carrot, peeled and sliced in to cm thick pieces

1 bag of chestnut mushrooms, sliced

1/2 tin of chopped tomatoes

1 cup of red wine

150 ml of vegetable stock

1 tbsp of olive oil

1 tbsp of vegan butter

2 tbsp’s of plain flour

1 tbsps of dried thyme

Salt

Pepper

Method

Heat the oil and butter in a large saucepan.

Add the onion and cook for around 5 minutes until the onion starts to become transparent.

Add the tomatoes and flour and stir.

Add the red wine and carrots and cook for around 5 minutes until the wine had reduced a little.

Add the stock, mushrooms and thyme and salt and pepper to taste, stir and then reduce heat and simmer with lid on for 20 minutes.

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Serve with mashed potato

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If you live in East London and would like more information about weekly seasonal veg box deliveries, go to www.towergreenhamlets.com – not only are you guaranteed quality fresh vegetables but they’re also a great way of discovering new ingredients and trying out things that you mightn’t otherwise.

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Lentil & Mushroom Shepherds Pie

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Serves 4

Ingredients

250g of green lentils, soaked in water for half an hour and drained

250g of mushrooms, chopped

1 clove of garlic, chopped

1 onion, chopped

2 carrots, diced

1/4 cup of peas

4 large potatoes, peeled and quartered

2 tbsps of vegan gravy granules

1 tsp of dried rosemary

1tsp of dried thyme

1 tbsp of olive oil

Salt

Pepper

Water

1 tbsp of vegan butter

1/2 a cup of dairy free milk

Method

Preheat oven to 200°C

In a pan, fry the onion and garlic in a little olive oil for around 5 minutes.

Add 2 cups of water and the gravy granules, stir until the gravy thickens to a nice consistency.

Add the lentils, mushrooms, carrots and peas.

Stir in the rosemary and thyme and add salt and pepper to taste.

Turn heat down and let filling simmer with the lid on the pan while you prepare the topping.

Put the potatoes in a microwavable dish with 3 tbsps of water with the lid on and microwave for 10 minutes.

Remove from the microwave and drain the water.

Mash the potato with dairy free butter and milk alternative.

Add salt and pepper to taste.

Pour the filling in an oven proof dish.

Spread mashed potato evenly on top and score with a fork.

Put in the oven for 40 minutes. 

Remove from oven and place in the grill for around 2 minutes to get the top of the pie to brown slightly.

Serve, I added some extra gravy.

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Fake & Ale Pie N’ Mash

I’ve lived in East London for 10 years now where pie and mash has been a traditional dish since the 19th century and in the time I’ve lived here, I’ve grown to love it. Being vegan though, it can be tricky to eat pie and mash out so I made up this recipe which is delicious using Oumph!

To keep from spending too long in the kitchen, I’ve cheated with ready made pastry but of course you could make your own.

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Serves 4

Ingredients

1 280g bag of Oumph – The Chunk

1 375g of ready rolled vegan puff pastry (I used Tesco)

Half a bottle of vegan ale (I used Brew Dog)

1 onion, chopped

1 clove of garlic, chopped

2 carrots, peeled and sliced

1 cup of mushrooms, sliced

2 tbsps of vegetable gravy granules

1 tsp of dried thyme

1/2 teaspoon of black pepper

Salt

Water

1 tbsp of olive oil

1 swede, peeded and cuts in to large cubes

6 medium sided potatoes, peeled and quartered

1 tbsp of vegan butter

1/2 a cup of dairy free milk (I used almond)

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Method

Preheat oven to 200°C

Fry the onion and garlic in olive oil for around 5 minutes.

Add Oumph, carrots and mushrooms, stir and fry a little. about 2 minutes.

Add gravy granules and stir in ale until the gravy is the right consistency, you can add a little water if need be.

Add thyme, pepper and salt to taste.

Bring to boil and then turn down heat, add lid and simmer for 20 minutes.

Remove from heat and pour mixture in to pie dish.

Cover with pastry, cutting around and neatening edges.

Brush with a little dairy free milk.

Put in over for 30 minutes or until pastry puffs and rises.

In the mean time.

Put potatoes and swede in a microwaveable dish with 3 tbsps of water with lid on and microwave for 10 minutes.

Remove from microwave and drain water.

Mash potato and swede with dairy free butter and rest of dairy free milk.

Add salt and pepper to taste.

Serve

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Spiced Carrot and Butternut Squash Soup

BUTTERNUT SOUP

Serves 2

Ingredients

1 small butternut squash

4 carrots, peeled and sliced

1 onion, chopped

2 medium sized potatoes, peels and quartered

1 clove of garlic, chopped

1 chilli, chopped

1 tsp of vegetable stock or bouillon 

1 tsp dried sage

2 cups of water

Salt

Method

Steam the onion and garlic in a little water in a pan with the lid on for about 5 minutes.

Cut the squash in half and remove the squash guts keeping the seeds.

Peel the squash and cut in to cubes.

Add the squash, carrots and potatoes and add water until level with the contents of the pan.

Add stock, chilli, sage and salt to taste and bring to the boil.

Once boiling, turn heat down, put the lid on the pan and simmer for 30 minutes.

Remove from heat and leave to cool for a little while before blending.

In the mean time

Wash and dry the squash seeds.

Place on baking tray and put under the grill until toasted, around 5 minutes.

Blend soup.

Serve with toasted seeds.