Harvest Stew

I’ve always loved a good hearty stew and now that Autumn is officially here and the evenings are getting colder, it’s the best time to use some of those harvested vegetables (if you’re lucky enough to have a plot to grow your own) or source some organically grown produce and boil up a big pot of seasonal goodness.

Alternatively, making a stew is a great way of using up any veg that you have you your chiller, you can quite literally put in anything you like.

I generally like to throw in around 5-7 different types of veg in although today I’ve just come back form the farmers market so I’ve out done myself this time with if you include the barley 10!

Here’s my basic recipe anyway with the veg I used today, feel free to chop and change.

It’s impossible to make a small stew once all the different ingredients have been added so if I’m eating alone, after I’ve eaten, I generally divide the leftovers in to three tubs, pop one in the fridge for the following day and freeze the other two for lazy days, or should I say lazier days because the actual recipe is so simple, you literally just throw everything in the pot!

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Serves 4

Ingredients

1/2 cup of pearl barley

2 small onions, peeled and halved

1 medium peeled and potato quartered

1/2 cup of peas 

1/2 cup of broad beans fresh if you can or frozen if not

1 stick of celery, sliced in to cm thick chunks

1 carrot, peeled and sliced in to cm thick chunks

1 small leek, sliced in to cm thick rings

1 turnip, peeled and cubed

4 cauliflower florets

4 cloves

2 bay leaves

2 tsps dried thyme (I love the flavour the thyme gives the stew)

1 tsp paprika

1 tsp vegan bouillon

1 tsp yeast extract (vegemite)

1 cup red wine

2 tbsps plain flour

Salt

Pepper

Water

Method

Put all vegetables and barley in a pan.

Pour in wine.

Add water until the level just covers all the veg.

Bring to boiling.

Add bouillon.

Stir in yeast extract.

Add bay leaves, cloves, paprika, thyme and salt and pepper to taste.

Stir in flour to thicken.

Turn heat down and simmer with lid on  the pan for 45 minutes.

Serve. (remove bay leaves and cloves)

Jackfish Pie

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Serves 4

Ingredients

1 tin of green jackfruit (in water/brine)

3 large potatoes, peeled and quartered

4 spring onions, sliced in to rings

1/2 a cup of peas

1 sheet of nori, crumbled

2 cups of dairy free milk (I used soya as it’s what I had in the fridge but any would work)

2 tbsp of dairy free butter/spread

1 tbsp of plain flour

1 tsp of English mustard

Juice of 1 lemon

100g of vegan cheese, grated

1 tbsp of dried parsley

Salt

Pepper

Water

 

Method

Preheat oven to 200°C

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 1 tbsp of dairy free butter and 1/2 a cup of dairy free milk alternative.

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Mix in 50g (1/2) of the grated cheese.

Add salt and pepper to taste.

In a pan, melt 1tbsp of dairy free butter.

Stir in the flour to make a roux.

Remove the pan from heat and pour some of the remaining milk, stir until there are no lumps.

Return to heat and slowly add the rest of the milk whilst stirring until sauce is the desired consistency.

Add the remaining cheese and stir in.

Break the jackfruit up in to flakes.

Add the jackfruit, spring onions, peas, nori, parsley, mustard and lemon juice and stir together.

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Reduce heat and simmer with the lid on the pan for 10 minutes.

Pour the pie mixture, spreading evenly in to an oven proof pie dish.

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

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Put in the oven for 40 minutes. 

Serve

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‘Sausage’, Bean & Leek Hotpot

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As the weather gets colder, you really crave nice hearty meals in the evenings and hotpot’s are just perfect.

You can literally put anything in, I’ve gone for sausage, bean and leek here but hotpots are great for using up veg from your fridge, your freezer or tins from your cupboard so I’ve thrown some peas in as well.

Serves 4

Ingredients

1 small onion, chopped

1 clove of garlic, chopped

1 leek, sliced

4 Vegan sausages, sliced in to 1cm thick pieces (I used Linda McCartney)

1/2 a tin of chopped tomatoes

1/2 a tin of kidney beans

1/2 a tin of butter beans

1/2 a tin of borlotti beans

1/2 a cup of peas

2 tbsp of vegan gravy granules

1 cup of Water

1 tsp of thyme

1 tbsp of vegan Worcestershire sauce (I used Henderson’s relish)

Salt

Pepper

1 green chilli, chopped (optional)

1 tbsp of olive oil

4 baking potatoes

1 tbsp of dairy free dubber

1 tbsp of plain flour

Method

Heat the oven to 200°C

Peel the potatoes and lice in to discs about 3 mm thick.

Place in a microwaveable dish with 2 tbsps of water. Put the lid on the dish and cook for 6 minutes.

In the meantime, in a saucepan fry the onion and garlic in the olive oil for around 2 minutes until the onion starts to become transparent.

Add the water and bring to the boil.

Add the gravy granules and stir until they disolve.

Add the sausage pieces, tomatoes, kidney, butter, borlotti beans (and peas if you want to add them like I did this time), worcestershire sauce, thyme and salt and pepper to taste. (Add the chilli here too if you’re a chilli fiend like me)

The gravy should be a nice consistency but add a little more water here if you need to. 

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Turn the heat down, put the lid on the pan and simmer for 10 minutes.

Remove the potatoes from the microwave and drain.

Put them back in the microwaveable bowl, add the dairy free butter and plain flour, season with a little salt and pepper, put the lid on the bowl and shake to coat them.

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Pour the sausage, bean and leek mix in to a large oven proof dish. (I would generally use one large dish but the big strong man in my house is a wimp when it comes to chilli so I’ve used 2 smaller dishes here instead)

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Layer the potato discs on top, overlapping slightly.

Place in the oven for 45 minutes.

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Serve 

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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Zesty Summer Garden Veg Farfalle

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Serves 2

Ingredients

150g of farfalle pasta bows

1 courgette, sliced in to discs

1/4 cup of garden peas (freshly shelled or frozen)

1/4 cup of broad beans (fresh or frozen, for fresh, immerse in boiling water for 3 minutes, remove and run under cold water to cool before shelling)

1 clove of garlic, chopped

2 tbsps of vegan butter

Leaves from 1 sprig of mint, chopped (alternatively, 1 tsp of dried mint)

1/2 a lemon, sliced

1 tbsp of vegan parmesan

1/4 cup of daily free milk alternative (I used oat)

Salt

Pepper

Method

Put the farfalle in a pan of boiling water, add a little salt and boil for around 15 minutes until al dente.

In the mean time.

Grill courgette discs for around 5 minutes until they start to char.

In another pan, melt the butter, fry the garlic in the butter for a minute or two.

Add the milk, peas, broad beans, mint and salt and pepper to taste.

Turn heat down and simmer for about 5 minutes.

Stir in the courgette, lemon and parmesan.

Remove pasta from heat, drain and mix with the veg.

Serve with a little more parmesan to garnish

Pea & Mint Soup

I went foraging in one of my local parks this week for fresh mint and I had a bag of fresh peas in the fridge so thought I’d make a nice light pea & mint soup which can be served either hot or chilled.

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Serves 2

Ingredients

Leaves from 2 sprigs of mint, chopped (alternatively 1tsp of dried mint)

2 cups of shelled peas (you could use frozen)

1 onion, chopped

1 clove of garlic, chopped

Water

1 tsp of vegetable bouillon

Salt

Pepper

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Method

Cook the onion and garlic in a pan in a little water for around 5 minutes until they start to cook.

Add the peas.

Pour water in to the pan until it just covers the contents.

Add the bouillon, mint and salt and pepper to taste.

Bring to the boil and then turn down heat and simmer with the lid on for 20 minutes.

Remove from heat and let cool before blending.

Serve hot or chilled

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Chickenless Supreme

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Serves 4

Ingredients

1 onion, chopped

1 clove of garlic, chopped

Drizzle of olive oil

1 300g pack of soya chicken alternative

1tsp of vegetable stock or bouillon

125g mushrooms, sliced (I used chestnut mushrooms but you could use any)

1/2 a cup of garden peas

2 sprigs of parsley, chopped

1/2 a cup of white wine

1 heaped tbsp soya or plant based margarine type spread

1 heaped tbsp plain flour

1 cup of almond milk (you could use any plant based milk but I find almond thickens best)

2 cups of wild rice

2 cups of water

Method

Drizzle oil in a saucepan, fry onion and garlic for around 2 minutes until the onion starts to cook.

Add wine and soya pieces and simmer.

Whilst simmering make a roux sauce.

For Roux Sauce

Melt soya spread in a saucepan.

Stir in flour to make a paste.

Remove from head and stir in milk until paste blends in.

Return to heat and stir while sauce thickens.

Once sauce is the desired consistency, pour in to the other pan and stir.

Add stock, mushrooms, peas and parsley and salt and pepper to season.

Simmer in pan with lid on for about 20 minutes.

For Rice

Add rice to pan with water, bring to the boil.

Sprinkle with a little salt, Simmer with lid on for around 15/20 minutes until water is absorbed and rice has softened.

If you time it correctly, both chickenless supreme and rice should be ready around the same time.

Serve