Tempeh spaghetti Bolognese

21 Sep

Inspiration : Since I stopped eating eat meet I have really been missing “spaghetti bolognese” so here is my twist on it #vegan

dees vegan blog

200g of tempeh (chopped or crumbled)
Some Oil
2 Tins of diced canned tomatoes
1 onion diced
2 cloves of garlic chopped
2-3 tablespoon of tomato purée
1 price of frozen spinach (30-40g)
10g of Basil chopped
1 stock cube
Seasoning
1-2 mixed herbs I
Spaghetti (as much as you want to cook) approx 80g dried pasta per person is recommended.

Method
Bring some water to the boil add some salt. Add spaghetti and cook according to instructions.

In a pot add some oil and cook onion until brown, add tempeh and cook for 2 mins.
Add tomato purée and cook for 2 mins, add the tins of diced tomatoes, spinach, mixed herbs and stock cube cook for 10min in med-low, when finish cooking add chopped Basil

When pasta is made strain and place in a bowl. Put the Tempeh Bolognese sauce on top, serve with some garlic bread and whole leaves of Basil

Tip
Use a food process on the pulse setting to cut the tempeh.

You can also use some nutritional yeast to give it a cheese flavour

– Eoin

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Dee’s Root Vegetable & Lentil Penne with Lemon & Herb Dressing

14 Sep

This is a delicious pasta dish and is a welcome change from the tomato based sauces that we normally use.  The lemon & herb dressing keeps it nice and light, while the lentils add a protein source and taste deliciously meaty!

Serves 2

Ingredients:-

1 parsnip

2 carrots

3 garlic cloves

2 bay leaves

parsely (chopped)

handful of black olives

half a cup of puy lentils

Water

Juice of 1/2 lemon

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Peel and chop vegetables into a smallish dice.  Add to a pan with the lentils, crushed garlic and bay leaves cover with 2 cups of water.  Bring to the boil and simmer until the lentils are soft. You may need to add more water if it is drying out before the lentils are cooked (approx 20 mins).

In a seperate bowl chop the parsely, add the black olives and the juice of half a lemon.

When the vegetables and lentils are cooked, pour over the dressing, mix with the cooked pasta and serve!  Nutritious and Delicious.

Courgette Vegan ‘Noodles’ with Dee’s Thai veg pot. Yum!

7 Sep

Stir Fried Spiralized Courgette ‘Noodles’ with Dee’s Thai Veg Pot and Wok Veggies

It’s been ages since I have made spiralized ‘noodles’ and I recently I had a total craving for them, so I decided to pair them with Dee’s delicious Thai Pots.

You will need:
1-2 Dee’s Thai Pots
3-5 medium courgettes
Salt /pepper
Coconut oil / olive oil
Veggies –
50g Snow peas
59g Shitake mushroom, sliced
4-6 Baby corns, sliced
50-100g broccoli florets
Oil
Salt /pepper

Method:
Using a spiralizer or julienne peeler, turn the courgettes into ‘noodles’ and set aside.
Reheat the Thai Veg Pots according to instructions.
While the Pots are heating up, place a wok or frying pan over a high heat, add a little oil and add some of the ‘noodles’ and cook until light brown and set aside. Do this in batches until all the ‘noodles’ are cooked.
Use the same wok add a little oil and stir fry the veggies until light brown. Season with some salt and pepper.
Serve the ‘noodles’ with the Dee’s Thai Veg Pot and the stir fried veggies on the side (see picture.)

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Caramelised Peach and Balsamic Roasted Beetroot Vegan Salad

31 Aug

I love fruit in salad and I wanted to have a warm salad for lunch, so I decided to caramelise the peaches!

You will need:
1-2 ripe peaches
½ avocado
½ cucumber, sliced
3-4 radishes, sliced
50-100g of wild rocket / mixed salad leaves
1 packet of cooked beetroot
50ml olive oil
2-3 tsp white wine vinegar
60ml balsamic vinegar
Olive oil
2-3 tsp sugar

Method:
Preheat oven 220°C / 200°C Fan.
Pit the peaches to remove the stones. Cut the fruit into wedges and do the same with the beetroot.
Place the beetroot on a baking tray with some oil and the balsamic vinegar and bake in the oven for about 7-10 minutes until they’ve browned and the vinegar has cooked off. It may look a bit ‘burned’ but don’t be alarmed, this is the effect you’re looking for.
Next, heat a frying pan with a little oil. Add the peaches and brown on both sides, add the sugar and allow to gently caramelise. Leave them to the side.
Now it’s time to arrange the salad.
Place the cucumber slices into a circle on the plate (see pic).
Space out 5-6 pieces of beetroot on the plate as well.
In a bowl mix the salad leaves, peaches, avocado and radishes. Add some oil and white wine vinegar to taste and a little salt if you wish.

Place the salad on the plate and enjoy, Eoin 🙂

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Dee’s Spicy vegan Bean Burgers with Miso Peanut Butter Sauce and Stir Fried Veggies.

29 Aug

I was shopping the other day and spotted some really nice oyster and shitake mushrooms. I was craving a tasty miso stir fry, so I bought a few extra bits and hey presto, this little gem was created!

You will need:
1 Pack of Dee’s spicy bean burgers
For the sauce:
3-4 tablespoons of peanut butter
1 tbsp of miso paste
1 tsp chilli paste
2 cloves of garlic, chopped
1 inch of ginger, chopped
1 handful of fresh coriander, chopped
Coconut oil /olive oil
300-400g of green veggies, sliced (such as – pak choi, spring onion, sugar snaps)
100-150g of mixed mushrooms, sliced
Optional (toasted sesame seeds)

Method
First make the miso sauce. In a bowl add the miso paste, chilli paste, ginger, garlic, coriander, peanut butter and fresh coriander. Add in a little water if it’s too thick, or even some coconut milk if you prefer. Then leave it aside until needed.
Cook the burgers as per the pack instructions and add a few spoons of the miso sauce on top and let them sit for two minutes off the heat. Cut them into large pieces and leave aside until assembly.
In a big wok cook, off your mushrooms and veggies until they’ve browned. Do this in small batches or even each item separately so you don’t overcrowd the pan. Add a few tablespoons of your sauce and cook for one minute more.
Place the pieces of burger on top of the veggies and serve with some salad or a portion of stir fried rice or noodles.
Enjoy, Eoin!

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Dee’s Spicy Bean Burger Mini Sliders for National Burger Day. Yum!

27 Aug Close up of Dee's Mini Spicy Bean Sliders

1 pack of Dee’s Organic Spicy Bean Burgers
1(6) pack of mini slider buns

Topping
Sauces
BBQ sauce
Sweet chilli sauce
Red pepper and chilli relish
Sliced tomato
Lettuce/spinach
Onion
Avocado
Spring onion

Method
Cook Dee’s burgers according to instruction. I cooked mine in a frying pan and finished them in the oven.
When cooked I cut each one in 4.
You can assemble then how you wish but this is what I did:- (picture)

1) BBQ sauce, tomato and spinach
2) Red pepper and chili relish with blackened avocado.
3) Sweet chilli with spring onions

To fry the avocado. Heat a frying pan (no oil) on high, and put big slices or wedges on the pan and blacken slightly on both sides and season with a little salt.

Tip
If you can’t find mini slider (mini hamburger buns) you can always just cut buns to size or uses small bread rolls.

Other flavours/topping
– mushroom and onion
– vegan cheese burger
– Mexican salsa burger
– Batter ones etc

These are great for dinner specially if you have small kids. They can “build” their own tasty burger and it’s healthy too!

These sliders are also great as appetisers, finger food at a party or a snack for lunch.
You can make they as simple or as fancy as you wish.

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Violet Queen’ Superfood Vegan Salad

24 Aug

‘Violet Queen’ Superfood Salad in Apple Cider Vinegar and Maple Dressing, Served with Dee’s Spicy Bean Burger’s.

Violet queen’ aka purple cauliflower, is a stunningly vibrant ingredient and perfect in this tasty superfood salad, made with a delicious mild sweet dressing.

You will need:
¼ purple cauliflower
1 bulb of fennel
90g broccoli
1-2 packs of Dee’s Spicy Bean Burger’s
Horseradish sauce (1 tsp per burger)
Salt/pepper
Oil to cook with
For the dressing –
2 tbsp Apple cider vinegar
2 tbsp maple syrup
2 tbsp olive oil
Pinch of sea salt
Some pepper

Method:
Thinly slice all the vegetables to the same thickness.
Mix all the dressing ingredients in a bowl and pour some over the vegetables with a dash of salt and pepper and leave aside for a few minutes.
Cook the burgers in a hot pan with some oil. Spread a little horseradish on the burger add a pinch of salt and pepper cook on both sides, as per packet instructions.
Serve with the crunchy salad and enjoy!
A superb healthy gluten free lunch or snack.

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