Tag Archives: Dinner

Hawaiian Pizza

This has become one of our favourite pizzas and we just can’t get enough of it. It tastes so good and it becomes very addictive. We always used to love this type of pizza before becoming vegan and its taken a while to get it to good standards as a vegan pizza. We found that finding the right ingredients was the answer, the first time this pizza became possible was when we shopped at Veggiestuff as we got some great ingredients to make it with. This pizza is nice and quick to make if you already have some pizza sauce in stock, which we often do. So it becomes a great quick meal and its especially nice when your craving something naughty. We don’t have access to any vegan takeaway food here so this tends to be our way of having something similar. It doesn’t end up taking long if you have a lot of it prepared. We love to enjoy it with some oven French fries which really gives the feel of a good yummy take away. Obviously you could serve it with whatever you like.

Hawaiian Pizza

Serves 4 (quarter each) | Prep 10 minutes | Cook 20 minutes * These timings are based on putting the pizza together (e.g base, sauce and topping).

Ingredients

Method

1.) Roll out the pizza dough to 10″ and put on a tray or pizza tray.

2.) Spread out the special pizza sauce over the base until it’s near the sides.

3.) Sprinkle 1/3 of the grated pizza cheese on top of the pizza sauce. Then add the cut up pieces of the Ham slices and add another 1/3 of the grated pizza cheese over the top.

4.) Now it’s time to add the pineapple chunks, you will use most of the pineapple in the can but there might be some left. Place them all over the pizza, only leaving small gaps between each piece (so they are close together). Then use the last 1/3 of the grated pizza cheese and sprinkle over the top.

5.) The pizza is now ready to go into a medium heated oven and needs to cook for around 20 minutes. This vegan pizza cheese is different to normal cheese so you won’t see the typical melting on the top. The pizza shouldn’t take any longer than 30 minutes so make sure you take it out by then. The cheese layer on top will not look melted as such but don’t worry about this.

6.) It’s now ready to eat and serve with what you like. We like to serve with oven French Fries and some tomato ketchup but it’s up to you.

Note

You might be wondering about the cheese and how it works and tastes. The reason for sprinkling the cheese throughout three levels is it makes a very yummy pizza. You will find the layers will melt and only the top cheese will be slightly different. This is by far the best cheese we have used for Pizzas, it doesn’t have any back taste and is nice and creamy. It makes the best vegan cheese pizza we have ever had.

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Nutritional information – per serving (based on a quarter of pizza)

Calories: 416  |  Total Fat: 19.2 g  Saturated: 1.2 g  |  Sodium: 268.6 mg  |  Total Carbs: 38.8 g  Dietary Fibre: 1.6 g  Sugars: 5.0 g  | Protein: 11.8 g | Vitamin A: 119.8 %  | Vitamin C: 46.5 % | Iron: 0.1%

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Copyright © www.food.island-doobsters.co.uk

Jacket Potato with Tofutti Cream Cheese, Tofu and Sweet Chilli Sauce

This is one of our favourite quick meals to do, it’s easy to make and tastes fantastic. It’s actually inspired by a dish we had many years ago when we visited a local cafe, however it wasn’t vegan and we made our own vegan twist of the dish at home. So glad we did as it turned out great and its one of our regular go to meals, as long as we have the ingredients.

Jacket Potato with Tofutti Cream Cheese, Fresh Tofu and Sweet Chilli Sauce

Serves 1  | Prep 10 minutes  | Cook 1 hour and 20 minutes

Ingredients

  • Jacket Potato / Large white potato, average of 250g
  • 15 g Dairy Free Margarine (we use vitalite)
  • 60 g Tofutti Cream Cheese Original
  • 110 g Fresh Tofu (we use Cauldron Original)
  • 1/2 tbsp Corn Oil
  • 45 ml (3 tbsp) Sweet Chilli Sauce (We use Blue Dragon)

These are the levels we have found right for us, you can obviously adjust them to your tastes but we suggest you try the amounts suggested on your first try. By all means lessen the sweet chilli if that concerns you.

Method

1.) Clean and prepare your jacket potato, weighing approx 250 g. Put into a medium heated oven for around 1  hour and 20 minutes. This should result in a nice soft fluffy potato which is best for this dish. You can microwave the jacket potato if you prefer but they are never as good as oven baked.

2.) About 10 minutes before the potato is cooked it’s time to prepare and cook the fresh tofu. Chop the tofu into 1 cm square chunks approx. Then add 1/2 tbsp of Corn oil into a frying pan and let it heat up before adding the tofu pieces. Cook until they are slightly browned, which is around 5 minutes.

3.) Put the cooked tofu aside and its time to put together the meal as the jacket potato should now be cooked.

4.) Cut the jacket potato in half, add the dairy free margarine (vitalite) into the potato and then add the Tofutti Cream Cheese evenly over the potato. We then mix the tofu pieces and Sweet Chilli Sauce in a bowl and then layer over the potato. If you want to control the sweet chilli as your  unsure of the amount you could put the tofu onto the jacket and then add the sweet chilli sauce to the top to taste.

5.) Time to eat and enjoy.

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Nutritional Information – per serving

Calories: 700 |  Total Fat: 36.8 g  Saturated: 8.3 g  Polyunsaturated: 18.3 g  Monounsaturated: 1.2 g  | Sodium: 361.1 mg  | Total Carbs: 71.7 g  Dietary Fibre: 7.2 g  Sugars: 24.8 g  | Protein: 15.2 g  | Vitamin A: 10.9 %  | Calcium: 11.4 %

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© Copyright www.food.island-doobsters.co.uk

 

 

Butternut Squash and Sweetcorn Penne Pasta

This is a quick easy meal to make, its generous on size and you always feel full up after. Originally this was a meal we loved before we were vegan and since we have adapted it to make it suitable. We now have this meal on a regular basis and enjoy it very much.

Butternut Squash and Sweetcorn Penne Pasta

Serves 2 | Prep 20-30 minutes | Cook 15 minutes

Ingredients

  • 150 g Penne Pasta
  • 250 g Butternut Squash, cut into 1 cm approx cubes
  • 1 medium onion, thinly sliced
  • 1 garlic clove, crushed and chopped
  • 1-2 tbsp Fresh Parsley, chopped
  • 1 slice of white bread (our weighed 40.3 g), turned into breadcrumbs
  • 2 tbsp Nutritional Yeast Flakes
  • 100 ml Soya Single Cream
  • 1 tbsp Corn Oil
  • Salt and Pepper to taste

Method

1.) We start by preparing the butternut squash, onion, garlic, parsley and the breadcrumbs. Put aside until needed.

2.) Get a frying pan and put it on the cooker at a medium heat. Add the breadcrumbs and garlic and dry fry for several minutes until brown and crispy, stirring as you go along. Be careful it does not burn as this can happen easily. Then put aside as this is the topping for the dish.

3.) Put on the pasta and at the same time cook the butternut squash. To cook the butternut squash, put in a pan of salted water and bring to the boil and simmer until cooked.

4.) Fry the onions in a large pan with the oil until soft and translucent. Add the drained pasta and butternut squash and add the cream, nutritional yeast, parsley, sweetcorn and cook until warmed through. This usually takes several minutes, then season to taste and serve up.

5.) Sprinkle the breadcrumb mixture on top and its ready to eat.

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Nutritional Information – per serving

Calories: 613 |  Total Fat: 18.3 g  Saturated: 2.3 g  Polyunsaturated: 6.7 g  Monounsaturated: 1.0 g  | Sodium: 237.1 mg  | Potassium: 532.6 mg  | Total Carbs: 95.5 g  Dietary Fibre: 8.2 g  Sugars: 14.1 g  | Protein: 17.4 g  | Vitamin A: 265.6 %  | Vitamin C: 51.5 %  | Calcium: 4.1 %  | Iron: 2.9 %

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© Copyright www.food.island-doobsters.co.uk

Fried Rice

Before we became vegan we always loved having egg fried rice but now this was no longer an option. So we adapted our recipe to make it vegan and so we called it fried rice, because it had no egg in it. We have been using this recipe for the last year or so and its only recently we have made an ever better version. However we are sharing this recipe with you today because this recipe is still good and if you don’t have The Vegg then you can make this recipe instead. Its still good and tastes great, its just now we have made a version with the vegg its what we prefer.

If you want to try Vegg Fried Rice then please click here, otherwise see below for the recipe of fried rice.

Fried Rice

Serves 2 | Prep 15 minutes (mostly due to soaking of rice) | Cook 30 minutes

Ingredients

  • 150 g of White Basmati Rice (We use Tilda)
  • 80 g of Frozen Peas (We use Birds Eye Field Fresh Peas)
  • 1 small onion, chopped
  • 1 tbsp corn oil
  • 1 tsp sesame seed oil
  • 3 tbsp Soy Sauce

Method

1.) We start by soaking our rice, we find this makes the rice much taster as the end result. We tend to soak our rice for a minimum of 15 minutes but this can depend on the brand of rice we use, some take longer.

2.) Chop up the onion and put aside. Cook the rice for the required time, we do tend to under cook it slightly to allow for cooking later on with the rest of the ingredients.

3.) Now the rice is cooked start by putting the oil in a frying pan and heat it up. Then add the onions and cook until translucent. Its now time to mix in the rice for a few minutes.

4.) Now add the sesame seed oil and soy sauce and then the pea’s and cook for a few minutes longer until it looks nice and hot throughout.

5.) Its now ready to eat and enjoy.

Copyright © www.food.island-doobsters.co.uk

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Nutritional Information – per serving

Calories: 395 |  Total Fat: 9.5 g  Saturated: 0.8 g  Polyunsaturated: 4.3 g  Monounsaturated: 2 g  | Sodium: 0.7 mg  | Potassium: 0.1 mg  | Total Carbs: 62.6 g | Protein: 11.7 g  | Calcium: 1.1 %

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Vegg Fried Rice

Before we became vegans we loved egg fried rice so we needed to find an alternative. At first we just did fried rice, which is still very nice and I will add that recipe also but recently we tried a vegan egg yolk alternative to make a vegan version of egg fried rice. Or as we call it Vegg Fried Rice and it was really good. Neither of us could get enough of it, it tasted that good so from now on whenever we want fried rice it will always be the vegg fried rice as its much better.

We tend to have this with either our sweet and sour vegetables recipe or our vegetable chow mein recipe. Its a great accompaniment and makes a very enjoyable meal.

Vegg Fried Rice

Serves 2 (large portion) | Prep 15 minutes (mostly due to soaking of rice) | Cook 30 minutes

Ingredients

  • 15o g of White Basmati Rice (We use Tilda)
  • 80 g of Frozen Peas (We use Birds Eye Field Fresh Peas)
  • 1 small onion, chopped
  • 1 tbsp corn oil
  • 1 tsp sesame seed oil
  • 3 tbsp Soy Sauce
  • 1 tsp of Vegg powder to 125 mls of cold water

Method

1.) We start by soaking our rice, we find this makes the rice much taster as the end result. We tend to soak our rice for a minimum of 15 minutes but this can depend on the brand of rice we use, some take longer.

2.) Chop up the onion and put aside. Make the vegg by mixing 1 tsp of the powder to 125 mls of cold water. Make sure you mix with an electric mixer as this gives the best result and then put aside.

3.) Cook the rice for the required time, we do tend to under cook it slightly to allow for cooking later on with the rest of the ingredients.

4.) Now the rice is cooked start by putting the oil in a frying pan and heat it up. Then add the onions and cook until translucent. Its now time to mix in the rice for a few minutes.

5.) Now get the vegg mixture and remix in the blender for a minute and then add to the pan. Mix around in the rice for a few minutes and then you add the sesame seed oil and soy sauce. Now add in the pea’s and cook for a few minutes longer until it looks nice and hot throughout.

6.) Its now ready to eat and enjoy.

Here is a link to the product called The Vegg, Vegan Egg Yolk Replacer. If you would like to buy some then we recommend The Vegan Store, an online shop. Both links open in a separate window/tab so you wont loose this page.

Copyright © www.food.island-doobsters.co.uk

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Nutritional Information – per serving

Calories: 400 |  Total Fat: 9.5 g  Saturated: 0.8 g  Polyunsaturated: 4.3 g  Monounsaturated: 2 g  | Sodium: 65.7 mg  | Potassium: 0.1 mg  | Total Carbs: 65.7 g | Protein: 11.7 g  | Calcium: 1.1 %

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Moussaka

We recently tried making a Moussaka. It was something we made a while ago and then totally forgot about it. Well we tried making it again and loved it. I can’t see us forgetting this again easily as not only did we enjoy it but it was a low calorie meal also. Its low in calories whether you decide to have 4 or 2 portions from it. We felt 4 portions was the right size for us but the  great thing is if you wanted more you could do so without worrying about calories.

We had a portion of this with green vegetables which worked really well, we’d highly suggest serving it with fresh green beans or even something simple like peas from the freezer.

Moussaka

Serves 4 (or 2 large portions)  |  Preparation: 20 minutes  |  Cook: 55 minutes approx

Ingredients

  • 1 tsp corn oil
  • 10 sprays approx. Fry Light Sunflower 1 cal Spray
  • 15 g vitalite
  • 1 large aubergine, 1/2 cm slices approx.
  • 1 large onion, sliced into rings
  • 2 large flat mushrooms, cut in half and sliced
  • 1 garlic clove
  • 400 g tin of chopped tomatoes (or 4 fresh tomatoes, peeled and chopped)
  • 1 tbsp tomato purée
  • 1 tsp mixed herbs
  • 30 g walnuts, grinded up
  • 30 g white breadcrumbs
  • Salt and Pepper, to taste
  • 25 g white plain flour
  • 1/2 pint / 275 ml Alpro Original Soya Milk

Method

1.) Lightly spray the frying pan with fry light and fry slices of aubergine on both sides. Put aside for later. Add 1 tsp of corn oil to a pan and saute the onions and garlic for 5 minutes. Then add the mushrooms and cook for 5 more minutes.

2.) Add the tomatoes, tomato purée and herbs and cook gently until a sauce forms. Add the walnuts, breadcrumbs and salt and pepper to taste.

3.) In a saucepan add the vitalite and flour to make a roux and then slowly add the milk until it forms a thick and smooth sauce.

4.) Lightly grease a shallow oven proof dish and arrange half of the aubergine slices on the base. Top with half of the tomato mixture and then half of the white sauce. Repeat.

5.) Bake in a preheated oven at 180°c for 30 minutes, basically until cooked. Its now ready to serve, enjoy.

 

Copyright © The Vegan Society, adapted slightly by us.

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Nutritional Information – per serving

Calories: 228 |  Total Fat: 11.0 g  Saturated: 0.7 g  Polyunsaturated: 0.2 g  Monounsaturated: 0.9 g  | Sodium: 87 mg  | Potassium: 371.4 mg  | Total Carbs: 25.5 g  Dietary Fibre: 5.7 g  Sugars: 11.6 g  | Protein: 8.2 g  | Vitamin A: 3.6 %  | Vitamin C: 4.7 %  | Calcium: 12.1 %  | Iron 0.9 %

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Avocado Pesto

We found this recipe when looking for good cookbooks to buy, they showed this recipe so we thought we’d try it as it would give us a good idea of what the cookbook is like. Well if this recipe is anything to go by its going to be great (we have yet to buy it).

This is the best vegan pesto we have ever had, in fact the best pesto we have ever had. It tastes fantastic and is lovely and creamy. We adore it and its become one of our favourite meals, we choose our favourite pasta and then added cherry tomatoes and sweetcorn. It sounds simple but tastes great. I think it would be a favourite by all, children and adults.

Just to make it clear this is the recipe for the pesto only, same goes with the nutritional information. This serves 4, as its just the two of us we do one of two things; have it twice so one half one day and the other half the next day or make half of the recipe only which is easy to do. We will mention after the recipe what we serve it with and the amounts.

 

Avocado Pesto

Serves 4  |  Preparation 15 minutes  | Cook 3 minutes (based on cooking it with pasta etc)

Ingredients

  • 1 large bunch of fresh basil (we use a 60g packet from Tesco)
  • 25 g Pine Nuts
  • 25 g Cashew Nuts
  • 2 Avocados
  • 3 Garlic Cloves
  • 125 ml Rapeseed Oil
  • 2 tbsp Lemon Juice (you can use fresh or bottled, we’ve not noticed a difference although we do use 100% lemon juice in a bottle)
  • Salt and Pepper to taste

Method

1.) Roast the pine nuts and cashew nuts in a dry frying pan until they start to turn brown. Then grind them up, we use an electric grinder on our kenwood chef.

2.) Half the avocados, remove the stone and then scoop flesh out with a spoon. We then mash it up in a bowl to make it easier to blend.

3.) Prepare basil by removing the leaves from the stalks. Prepare the garlic by crushing the cloves.

4.) Gather all the ingredients and put in a blender and blend till smooth and well mixed.

5.) Its now ready to use or alternately store it in an air tight container and put in the fridge (it will end up changing colour but don’t worry about this).

6.) When cooking we stir the pesto into freshly cooked pasta, add some canned sweetcorn and some halved tomatoes and cook for a few minutes then serve. See below nutritional information for amounts of what we used.

Copyright © Chloe Coscarelli

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Nutritional Information – per serving

Calories: 531 |  Total Fat: 52.3 g  Saturated: 3.5 g  Polyunsaturated: 10.4 g  Monounsaturated: 27 g  | Sodium: 187.6 mg  | Potassium: 287.9 mg  | Total Carbs: 12 g  Dietary Fibre: 7.6 g  Sugars: 0.6 g  | Protein: 4.3 g  | Vitamin A: 53 %  | Vitamin C: 35.6 %  | Calcium: 6.1 %  | Iron: 9.1 %

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What we had with the Avocado Pesto – Based on 2 people, half serving of the pesto

150 g Biona Spelt Spinach Tagliatelle (We’ve also used their spelt white tagliatelle or normal tagliatelle)

140 g drained weight Green Giant Sweetcorn

12 Vine Cherry Tomatoes (6 each), cut in half.

Spanish Vegetable Hot Pot

This makes a great lunch or dinner and its low calorie. It might be low in calories but it tastes great and its filling. Its one of our favourite meals to make and its especially good if you want to have a naughty pudding.

As this serves 4 we have this meal for dinner and then lunch the following day. It reheats well, you may need to add a little more water for liquid but this is up to you. We have also tried freezing this meal, it works fairly well but its much better fresh so we don’t tend to freeze any more. The only comments we can make if you freeze is to defrost thoroughly before cooking and then be careful when cooking as it can do a bit mushy.

We have adapted this recipe from the vegetarian society, so a big thanks to them for a great recipe. Its easy to make  low calorie and enjoyable to eat – what more could you ask for!

 

Spanish Vegetable Hot Pot

Serves 4  | Preparation 20-30 minutes  | Cook 45 minutes

Ingredients

  • 1 tbsp corn oil
  • 1 medium onion
  • 3 cloves garlic, crushed
  • 450g potatoes, peeled and cut into chunks
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp turmeric
  • 150g green beans, trimmed and halved (we cut into three depending on length)
  • 400g can chick peas, drained and rinsed
  • 2 of 400g can chopped tomatoes
  • 1 large pear, peeled and sliced
  • 300ml vegetable stock (we tend to use Kallo Vegetable stock cubes or Suma Vegetable stock powder)
  • salt and freshly ground black pepper

Method

1.) In a large pan, heat the oil then add the onion and garlic and fry slowly until the onion turns golden brown.

2.) Add the potatoes and spices and continue cooking for 1 minute.

3.) Stir in the remaining ingredients, season to taste, cover and leave to for 30-35 minutes, stirring the potatoes are cooked.

4.) Serve and enjoy.

 

Copyright © The Vegetarian Society 1996. Slightly adapted by us.

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Nutritional Information – per serving

Calories: 265  |  Total Fat: 5.4 g  Saturated: 0.3 g  | Sodium: 169.5 mg  | Potassium: 129.3 mg  | Total Carbs: 44 g  Dietary Fibre: 8.1g  Sugars: 8.4 g  | Protein: 8.8 g  | Vitamin A: 15.6 %  | Vitamin C: 11.9 %  | Calcium: 2.1 %  | Iron: 6.7 %

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Mushy Pea and Mint Risotto

We love this simple fresh Risotto . Its a dish we’d happily make for ourselves during the week or even if we were entertaining. Everyone would love this meal, whether vegan or not. Its fairly easy to make and don’t be put of by it being Risotto as its really not that hard to cook. A good Risotto is easier than some people think. Just to say the Puree is listed separately (along with the nutritional information) and actually makes enough for 3 meals so if you make the full amount you can easily freeze the remaining portions

Mushy Pea and Mint Risotto

Serves 4, but easily halved for 2 | Prep 20-30 minutes | Cook 40 minutes

Ingredients

For the pea puree;

  • 2 tbsp olive oil
  • 3 onions, chopped
  • 100 ml vegan dry white wine
  • 200 ml good quality vegetable stock
  • 550g frozen peas
  • 3 tbsp chopped fresh mint

Nutritional Information – per serving

Calories: 65 |  Total Fat: 2 g  Saturated: 0 g  Polyunsaturated: 0 g  Monounsaturated: 1 g  | Sodium: 23 mg  | Total Carbs: 7 g  Dietary Fibre: 4 g  Sugars: 4 g  | Protein: 3 g

For the risotto;

  • 1 litre vegetable stock
  • 4 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed and chopped
  • 350g Arborio rice
  • 300 ml vegan dry white wine
  • vegetable or sunflower oil, for frying
  • 2 courgettes, peeled into strips

Method

1.) To make the pea puree, heat the oil in a saucepan and cook the onion for 10 minutes until softened. Add the wine, stock and peas, bring to the boil and simmer for 5 minutes. Transfer to a food processor and blend until chunky. Stir in the mint and allow to cool.

2.) To make the risotto, bring the stock to the boil in a pan. Reduce the heat, cover and simmer. Heat the olive oil in a large saucepan and cook the onions and garlic for 5 minutes, until softened. Add the rice and stir until coated. Pour in the wine and bring to the boil, stirring until absorbed. Stir in a ladleful of the simmering stock, cooking and stirring over a low heat until absorbed. Continue adding the stock in ladlefuls, stirring, until all the liquid is absorbed and the rice is tender.

3.) Meanwhile, pour 4 cm vegetable or sunflower oil into a large frying pan and heat until hot. Add the courgette strips and fry for 5 minutes, until golden. Using a slotted spoon, transfer to a plate and drain on kitchen paper. Keep warm.

4.) Stir in one third of the pea puree and serve the risotto immediately, topped with the courgette strips.

5.) Allow the rest of the pea puree to cool completely. Divide the mixture in half and spoon into freezer bags. Seal and freeze.

Tips

Here are some ideas you could do with the pea puree. Please note we have yet to try these ourselves.

Pea Mash

Thaw one third of the pea puree and stir into mash potato (made with potato, soya milk and vegan margarine).

Pea Toast

Thaw one third of the pea puree. Slice ciabatta, drizzle the slices with olive oil and then toast. Spread the pea puree on each slice, scatter over shavings of vegan parmesan style cheese and serve.

Nutritional Information – per serving (including puree)

Calories: 462 |  Total Fat: 10 g  Saturated: 1 g  Polyunsaturated: 2 g  Monounsaturated: 5 g  | Sodium: 274 mg  | Total Carbs: 78 g  Dietary Fibre: 6 g  Sugars: 6 g  | Protein: 10 g

Copyright © Vegetarian Living Magazine, September 2012.

Goan Tofu Curry

We had this for dinner recently and we were very impressed. It was simple to make, very little preparation involved, didn’t take long to cook and tasted amazing.

Even better its the kind of recipe you could make from your regular food stock. If your like us and have basics around like longlife tofu, onions, garlic, chopped tomatoes and of course rice then most likely you can make this recipe. For us this is great, its a fantastic meal you can make anytime without having to go shopping and also we love the fact it takes very little preparation. These days it seems like so many recipes we do takes a lot of time to prepare but no this one!

Some people get put off by Tofu, we don’t but anyway don’t let this put you off cooking this recipe as we think you’ll love it. We found this amazing recipe on Vegan Village (website) and it originally came from a restaurant. We’re not surprised as it tastes that good we’d happily order it if we were in a restaurant. Please note we have halved the recipe so it serves two people.

OK enough praise about this as I am sure you want us to share the recipe so you can try it. All I can say is we loved it that much we ended up having it twice in one week!

Goan Tofu Curry With Rice

Serves 2 | Prep 15 minutes | Cook 45 minutes

Ingredients

  • 175 g firm tofu, cut into 1 cm cubes
  • 2 tbsp corn oil
  • 1 tbsp Cider Vinegar
  • 1 heaped tsp Djion Mustard
  • pinch of salt
  • 1/2 large onion, very thinly sliced
  • 1/2 tsp fresh root ginger, peeled and finely chopped or grated (using fresh ginger really makes a difference but dried can be used)
  • 2 cloves of garlic, crushed and chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 cloves
  • A pinch of cinnamon
  • 1/2 can (200 g) of chopped tomatoes (good quality) or 2 ripe tomatoes, skinned and chopped *note we found using a can of tomatoes did not distract from the enjoyment of this dish
  • 80 mls of creamed coconut
  • 1 tsp tomato puree
  • 150 g Basmati Rice

Method

1.) First shallow fry the tofu cubes over a not too high heat until well seared. Then place in a bowl with the vinegar, mustard and salt and mix until the tofu is evenly coated.

2.) Put some oil in a pan and over a low heat cook the onions and ginger until the onions become very soft and start to disintegrate. Don’t worry if the onions brown a little and start to stick to the bottom of the pan, just stir well occasionally. This takes time (about 15 minutes) but its worth it for the wonderful sweet flavour you achieve.

3.) Add the garlic and spices and allow to cook slowly for 5 minutes more. This is when you should look at cooking your rice, cook in the method you prefer (see tips for what to cook the rice with, which works well with this dish).

4.) Add the marinated tofu, you will find a lot of the marinade goes into the pan but this just adds to the flavour. Also add the creamed coconut, chopped tomatoes and tomato puree. Cover and simmer for 10 minutes.

5.) Try to retrieve the clove before serving as biting into one of these when eating can be an unpleasant experience. If you can’t find it before serving, then serve and just be careful. We never had any problems and enjoyed the dish without accidently eating the cloves.

Tips

Serve with basmati rice, try cooking the rice with some bay laves and some cardamon seeds as it really works with the dish. It adds a nice subtle flavour. If you want you can also garnish the dish with some chopped coriander.

Copyright © Vegan Village Recipe Book

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Nutritional Information – per serving

Calories: 571 |  Total Fat: 24.3 g  Polyunsaturated: 7 g  Monounsaturated: 3 g  | Sodium: 294.3 mg  | Potassium: 149 mg  | Total Carbs: 70.7 g  Dietary Fibre: 2.2 g  Sugars: 3.7 g  | Protein: 16.2 g  | Vitamin A: 0 %  | Vitamin C: 4.1 %  | Calcium: 0.1 %  | Iron: 28.1 %

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