Japanese katsu curry

After a very long hiatus, I’m back with not one but TWO recipes! I hope you love them as much as I do 🙂

Without further ado…

I present my Japanese katsu curry! I’ve served it with tricoloured quinoa but it would be great with rice or even flatbread. In this instance I’ve used firm tofu cubes but in the past I’ve used tofu puffs and vegan prawns.

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This is the curry paste I used.

Ingredients
Roux
3 tablespoons vegan butter
1/4 cup plain flour
2 tablespoons garam masala
1 tablespoon chilli powder
Fresh ground black pepper
2 tablespoons tomato paste
1 tablespoon vegan Worcestershire sauce*

Curry
250g firm tofu cut into chunks
4 medium carrots cut into chunks
4 cups water
3 large potatoes cut into chunks
1 large white radish cut into chunks
1 vegan chicken stock cube
1 tablespoon garam masala
50g frozen peas
1/3 packet of “S&B golden curry” paste

In a large pot add the tofu, carrots, water and vegan chicken stock cube. Bring to a boil and then lower the heat to a simmer. Add the potatoes, radish and garam masala. Simmer with a lid on for approximately 30 minutes or until the vegetables are tender.

While that is boiling make the roux in a medium sized pan. Melt the vegan butter over a medium heat. Add in the flour, garam masala and golden curry paste. Keep stirring until a thick paste has formed and then add the cayenne, pepper, tomato paste and vegan Worcestershire sauce. Keep cooking this mixture over a low heat until the paste becomes dry and crumbly. Turn off the heat and set aside until the vegetables are ready.

Once the vegetables are cooked, spoon approximately 1 cup of the water into the roux mixture and whisk it until it is smooth. Pour this back into the other pot and stir over a low heat until it has thickened. Add the peas and adjust salt if needed.

*Make sure you check the ingredients of your Worcestershire sauce as it is usually made with anchovies. I use the Spring Gully brand which is available in Woolworths in Australia.

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Tofu frittata

I started back at uni this week and was already struggling with lunch ideas. A non-vegan friend mentioned to me that she takes frittatas which got me thinking. I was vegetarian for 20 years before becoming vegan around 8 months ago however I never liked eggs while I was a vegetarian. I hated anything that tasted eggy so obviously frittatas and quiches were out of the question. I’m pretty pleased with my first attempt of a frittata, ever!

Recipe is adapted from http://chefchloe.com/entrees/end-of-summer-frittata.html

Sorry for the poor quality of pictures, I wasn’t planning on blogging this!

Ingredients
2 x 300g blocks of silken tofu
5 tbsp cornstarch
3 tbsp vegan butter (I used nuttelex)
2 tsp baking powder
2 tsp black salt (aka kala namak or you can sub regular salt)
1 1/2 tsp turmeric powder
1 1/2 tsp garlic powder
1 tsp ground pepper
Any vegetables you prefer. I used –
1 brown onion, diced
6-7 button mushrooms, thinly sliced
6-7 stalks of asparagus, lightly steamed and cut into small pieces
60g spinach
6 cherry tomatoes, halved
3 spring onions, thinly sliced
vegan pepperoni, diced (optional)

Method

Start by preheating your oven 180c.

Get a pot of water boiling with a steamer over the top and steam the asparagus until it is nearly done.

Start to sauté the onion in a frying pan until it is soft and lightly coloured. Add the mushrooms and begin sweating them off. Once the asparagus is done, cut into small pieces and add to the frying pan.

Add vegan pepperoni. Cook for a few minutes and then add the spinach until it just starts wilting. Set aside.

In a blender add the tofu, vegan butter, cornstarch, baking powder, black salt, pepper, turmeric powder and garlic. Blitz until smooth and combined.

Add the vegetable mixture to a wide pan/skillet which is oven safe and pour over the tofu mixture. Mix well to combine.

I garnished with cherry tomatoes and spring onions. You could also top it with vegan cheese.

Bake at 180c for 30-35 minutes. Remove from the oven and et it set until cold before slicing.

 

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“Chicken” noodle soup

Last week I woke up with a sore throat and a horrible headache so I decided to whip up some chicken noodle soup. I took pictures and promised myself that I would blog about it however that night I got extremely sick. Once I recovered I’ve been super busy/lazy whichever you’d like to use haha!

The chicken chunks I’ve used are from Vincent Vegetarian Food in Melbourne. There are quite a few Vietnamese stores around Melbourne that stock these products.

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Also, in my pictures the soup looks a bit oily, this is because in my sick state I accidentally added way too much oil to the pot. Ooops!

Anyway, here it is!

Ingredients
4 cups chicken style stock
2 small carrots
1 small onion
1 packet of 2 minute noodles
3 heaped tsp of garlic and ginger paste
Large handful of “chicken” chunks

Method

Chop the carrots and onion into small chunks.

In a large pot sauté the onion and when nearly golden, add the garlic and ginger paste. Add the carrots one minute later.

Add the chicken chunks and cover with the stock. Let it simmer for 10 approximately 10 minutes until the carrots are cooked. I like mine to still have a bit of bite to them.

Just before the carrots are done, add the noodles.

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Cheezy chunky vegetable soup

I know, I know! I’ve been lazy with posting again. This is one of my favourite soups. It has everything you need and love. It’s creamy and cheesy but it also is full of vegetable goodness! I usually have it with homemade bread or cheese toasties. It isn’t the prettiest soup but trust me, it’s delicious.

There are a few variations you can make to the below recipe. If you have access to vegan cheese which melts and soy cream, definitely use those instead of the potato carrot cheese.

Ingredients
5 celery stalks
4 medium carrots
2 heads of broccoli
2 garlic cloves
1 medium potato
1 medium onion
3 cups of chicken style stock
2 tbs margarine
1 tbs plain flour
Soy milk
Carrot potato cheese (see recipe https://tashstable.wordpress.com/2015/06/11/magical-mac-n-cheese/)

Method

Chop the celery into small chunk and the carrots into half rings. Roughly dice the onion. Add all three vegetables into a bowl.

Cut the broccoli into florets and the potato into medium cubes and set aside. Mince the garlic.

In a large pot, melt 1 tbs of margarine and add the three vegetables from the bowl. Sauté for a few minutes and then add the minced garlic. Add in the potato and stock, bring to the boil. Reduce to a simmer and cook with a lid on for 15 minutes.

Add in the broccoli and cook for a further 5 minutes.

In a seperate pot make a bechamel with the flour and margarine. Once the flour has cooked off, slowly add the soy milk and whisk out any lumps. I do this by eye, I used approximately 1 cup of milk. Once the sauce is thick and creamy, add in the potato carrot cheese. I also added this by eye, it depends how cheesy you want it. I added approximately 1 cup of this as well.

Add the cheesy sauce to the soup and bring back to the heat. If you’re using vegan cheese, add it now and let it melt.

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Tofu, mushroom and corn Mexican casserole

Most vegans I know despise watching cooking shows as they mostly cook meat dishes. I enjoy them personally, as they give me new ideas that I might not have thought of and so I veganize the recipes. A few weeks ago I was watching Rachael Ray’s week in a day show and it was a Thanksgivings leftovers episode. This recipe is adapted from http://www.foodnetwork.com/recipes/rachael-ray/turkey-mushroom-and-corn-mexican-casserole-recipe.html

Ingredients
10 medium sized mushrooms
6 pre-made tortillas
3 cups vegan cheese of your choice
2 cup frozen corn kernels
1 small onion
1 block of tofu (500g)
1 packet taco seasoning
Sauce –
1/2 cup soy milk
1/4 cup chicken style stock
6 tbs green chilli chutney
2 tbs coconut cream
1 tbs vegan butter
1 tbs plain flour

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This is the green chilli chutney I used

Method

Preheat the oven to 200c. Prepare the sauce starting off with a bĂ©chamel by combining the flour and butter in a saucepan. Keep the ingredients moving so it doesn’t burn. After a minute or so when the flour taste has been cooked out, slowly add the milk and whisk until smooth. Add the remaining sauce ingredients and let it simmer for 5-10 minutes until thick.

Dice the tofu into large chunks and marinade with some olive oil and taco mix. Set aside.

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Heat a dry frying pan and toast the tortillas until lightly brown and crispy.

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Cut mushrooms into large chunks also and thinly slice the onions. Sauté onions, mushrooms and tofu until soft. Add the frozen corn and season to taste. If the mixture is too dry, add a little stock.

Assemble the casserole with two tortillas on the bottom, slightly overlapping. Pour half the tofu mixture, a third of the green chilli sauce and some of the cheese. Repeat. The top layer should covered completely in green sauce and cheese. I used bio-cheese which doesn’t melt very well unfortunately.

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Bake for approximately 30 minutes or until the cheese (hopefully) melts.

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I was worried that this wouldn’t slice well but it does and it freezes really well too!

“Meaty” vegan pot pie

I love pies. Maybe it’s because I’m Australian. I’ve been vegetarian since I was 3 years old, so I’ve never had a meat pie. Most shops don’t have vegan pie options or if they do, they’re terrible. These pies are everything you love about pies, golden flaky pastry with a warm chunky yet healthy filling!

I made this recipe to freeze and store for a rainy day, you can however bake them straight away!

For the gravy, I adapted Jamie Oliver’s vegan gravy recipe (http://www.jamieoliver.com/recipes/vegetables-recipes/vegan-gravy)

Ingredients
4 medium swiss mushrooms
2 small carrots
1/2 cup frozen peas
1/2 cup dry soy chunks
1 packet of frozen pastry (Borgs shortcrust is vegan or you can make your own)
Gravy –
1 large onion
2 tbs white flour
1 tbs tomato paste
1 tsp vegemite
1 tsp soy sauce
1 L vegetable stock (Massels beef style stock is what I used)
Rosemary sprigs

Method

Firstly start by soaking the soy chunks in hot water and set aside. Chop the mushrooms and carrots into chunks.

Peel and slice the onions into half rings. Heat some olive oil in a frying pan and sauté the onion with the rosemary for approximately 10 minutes or until soft and golden.

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Add the flour and let it cook off for a minute or two and then add the vegemite, soy sauce and tomato paste. Add the stock and bring it to the boil. Reduce to a simmer and let it bubble away for approximately 15 minutes until it is nice and thick.

Once the gravy is done, drain the soy chunks and add to the gravy. Soy chunks are like sponges and they’ll absorb some of that lovely gravy.

Use your mini pie tins to measure out how much pastry you will need (I forgot to do this, oops!) and then spray them with cooking oil. I didn’t put pastry on the bottom because I’m trying to be healthy but you can. Divide the vegetables equally between your pie tins and pour over the gravy and soy chunks.

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Top with the pastry and cover with foil to freeze. Alternatively heat up your oven to 200c before starting the gravy and bake for approximately 20 minutes or until the top is golden. If baking from frozen, it takes approximately 40 minutes.

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Magical mac n cheese

About a month ago I saw a post on a vegan facebook group about cheese made from… Wait for it… Potatoes and carrots! Yes, you read that right. Yes, it is normal to be absolutely bewildered and sceptical. I filed it away in the back of my head until this morning when I was craving mac n cheese. I decided to give it a go and if it didn’t work, I thought I could always turn it into a soup. Well you can imagine my face when I tried it. I actually laughed out loud!

It is stretchy and creamy just like cheese so you can use it on nachos or as fondue! It’s pretty tasteless until you add some flavourings to it. I’m not a huge fan of nutritional yeast so I tried to mask the taste of that with the smoked paprika. Next time I think I’ll add more stock powder instead of the nutritional yeast.

I will definitely be making this again though!

Recipe adapted from veggieonapenny (http://www.veggieonapenny.com/vegan-cheese/)

Ingredients
2 cups of potatoes diced (approx. 2 large potatoes)
1 cups of carrots diced (approx. 4 mini carrots)
1/2 cup water (I reserved the boiling water)
1/2 cup nutritional yeast flakes
1/3 cup olive oil
1 tbsp chicken style stock
1 tsp soy sauce
1 tsp salt
1/4 tsp garlic flakes
1 packet of macaroni (500g)
I also added a shitload of smoked paprika but this is optional

Method

Boil the potatoes and carrots in salted water until soft

Pop the potatoes and carrots in a blender with the rest of the ingredients. Blend for a few minutes on high until it is smooth. Add more water is needed.

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Bring another pot of salted water to the boil and cook the pasta according to the packet directions.

Combine cooked pasta with the cheese sauce

I placed mine in a baking dish and popped it in the oven on 200c for 15 minutes

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Laugh at how deliciously amazing it tastes and enjoy!