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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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Vegan Pearl Barley Risotto with Dee’s vegan sausages. Yum!

14 Aug

Pearl Barley Risotto with Roasted Butternut Squash and Dee’s Leek and Onion Sausages.

I got the idea for this recipe after had a delicious spelt and butternut squash risotto in Dublin last year. It was wonderfully filling, yet slightly sweet. I added a touch of rocket to give it a pepper bite to cut through the sweetness and a little pinch of basil for a classic taste.

You will need:
1-2 packs of Dee’s Leek and Onion Sausages
2 tbs olive oil
1 small onion, diced
300g pearl barley
1 litre of veg stock
2 garlic cloves, chopped
10g Basil
1 small butternut squash, (cut into cubes and tossed in some oil and fresh herbs such as, thyme, rosemary and garlic.)
25-45g rocket

Method:
Preheat the oven to 190° C and roast the butternut squash with the herbs, garlic and oil for about 10-15 minutes, until browned.
In a pot, heat the olive oil, add in the diced onion and sauté until lightly browned. Next add in the barley and cook for 2-3 minutes. Add the garlic and cook 1 minute more. Pour in the stock and bring to the boil and let it simmer gently for 20-25 minutes until the water is gone and the barley is sticky.
Take the pot off the heat and mix in the chopped Basil (reserve some to garnish) and let sit for 2-3 minutes, then add in the rocket and stir.
When the butternut squash is done, leave aside and cook the sausages according to packet instructions (I baked them in the oven.)
Place a portion of the barley risotto in a bowl and scatter over some of the butternut squash and basil leaves on top. Place the sausages and give it a final drizzle of olive oil to finish.

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Raw Rainbow Ribbon Salad with a Maple, Thyme and Grapefruit Dressing

13 Aug

Bursting with colour and flavour, this is the ideal summer salad to impress your friends with! Fresh and tasty, this raw summer salad is also a cinch to make. Enjoy, Eoin!

You will need:
2 figs, cut into quarters
3-4 grape tomatoes cut (optional)
2 passion fruit
7g of Thyme leaves
Salt

For the dressing –
½ grapefruit, juiced
30mls maple syrup
30mls oil

For the veggies –
4-5 asparagus ribbons
1 carrot ribbon
1 courgette ribbon
1 Beetroot, thinly sliced

Method:
Using a veggie peeler or mandolin slicer, make your veggie ribbons as per the ingredients.

Leave aside and start on the dressing.

Using a whisk, mix the maple syrup and the grapefruit juice, slowly add the oil and one of the passion fruit seeds/flesh. Then add the thyme and salt to taste.

Mix all the veggie ribbons, minus the beetroot, with some of the dressing.

Place on a plate and then add the beetroot, figs and tomatoes around the plate. (see pic)

Add a little more dressing and add some of the passion fruit seeds on top for a garnish

Enjoy!

 

 

 

 

  
  

Low Carb Vegan Bangers and Mash

11 Aug

Over the last few weeks I’ve been looking to reduce my carb intake and replace it with some healthier complex carbs, so I’ve been reinventing some classic dishes. This is a fab take on bangers and mash and it’s delicious.

 

You will need:

1 head of cauliflower

Salt / pepper

1 clove of garlic

2 spring onions, chopped

100mls soya milk

1 pack of Dee’s Vegan Sausages

1 small tin of beans

 

Method:

Cut the cauliflower into evenly sized pieces and steam for 7-10 minutes until soft.

Next, place the pieces into a blender with all of the other ingredients, except the milk. Blend until smooth and add the soya milk if needed.

Alternatively you can use a potato masher to mash the cauliflower, then separately chop the garlic, add to the cauliflower and stir in the chopped spring onions

Cook the sausages according to instructions, I grilled mine.

Heat the beans for about 3-5 minutes.

Place the mash on a plate, add the sausages and top with the beans!

Yummy low carb bangers and mash!

 

cauliflower ready to steam

 

garlic salt/pepper cauliflower and blend

 

low carb bangers and mash

 

side view yum

 

Quinoa Salad with Dee’s Traditional vegan Sausages.

10 Aug vegan sausages

A fresh and fruity quinoa salad with Dee’s Traditional Sausages. Fab food for a bright spring evening You will need: 1 packet of Dee’s Traditional Sausages 50g of diced pineapple 4 cherry tomatoes, cut into quarters 75g grated carrot 50g diced cucumber 200g cooked quinoa 20g chopped coriander 50g peppers, chopped 50g peas Salt and pepper Method Cook sausages as per the packet instructions. I grilled mine and then allowed them to cool. Once they’ve cooled, cut the cooked sausages into nice bite size pieces and place in a bowl. Add the rest of ingredients and mix well. Don’t forget to add a little sprinkling of salt and pepper according to your taste. Top Tips Don’t be afraid to get inventive and add in some super fresh mango, peaches or other soft fruits to really give the dish a summer style lift. A dash of lemon or lime juice will really bring it to life. Quinoa will normally have cooking instructions on the back, but here’s how I like to cook mine. I use a 1:2 ratio – 100g quinoa 200ml water 1 stock cube Boil the water in a pan and add the stock cube, stirring until it’s dissolved. Turn the pan down to a simmer and put in your quinoa. Turn the water down to a low heat, put on the lid and let it cook away for 15 minutes, stirring a few times to loosen it up and avoid sticking. Then simply turn off and let it rest for 10 minutes with the lid on. Use it warm or cold as required. Enjoy Eoin

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Vegan warm summer potato salad with a lemon and roasted garlic dressing.

25 Jun

I just adore having a lush potato salad at a summer BBQ, but it can be hard to find one that is Vegan and egg free! Thankfully this is a delicious vegan version you can make and bring to your next BBQ and it’s one everyone will love.

You will need:
1 kg baby waxy potatoes
Sea salt
Black pepper

For the dressing
2 lemons, juiced, plus zest of 1
10g fresh chives, chopped
10g fresh mint, chopped
200mls soya yoghurt
1 bulb of garlic

Method:

Heat the oven to 170c.

Cut the bulb of garlic in half, brush with some olive oil, sprinkle on a pinch of salt and wrap in tinfoil. Bake in the oven for 20 minutes.

Cook the potatoes in boiling water until soft (15-20 minutes), then drain and allow them to cool slightly.

Next, start on the dressing. Add all ingredients into a blender, except the herbs, and blend until smooth.

Add half of the chopped herbs and set aside.

Arrange the potatoes on a dish or platter while they are still slightly warm. Layer them up with the rest of the herbs (see pic), until you’ve used them all up.

Then pour the dressing over the potatoes and add a few fresh chopped herbs and serve.

Enjoy, Eoin.


        

Summer Sub Sandwich with Dee’s Vegan Burgers & Sausages, Caramelised Peppers & Onions

8 Jun

This is the perfect food for a summer picnic. The beauty of this crowd pleaser is you can cut it into as many pieces as you like, or keep it whole! Add some crisps and you’ve got the perfect summer combination. #summerfood Prep Time: 30 minutes You will need: 1 pack of Dee’s sausages 1 pack of Dee’s burgers 1-2 tsp coconut oil 1 packet fajita seasoning Tomato relish 1 large baguette Handful of salad 7-9 Cherry tomatoes ¼ cucumber 70g baby pepper, sliced 1 red onion, sliced BBQ sauce   Method: Pre heat oven 180c In a heated frying pan, add coconut oil. Season the sausage and burger with a little fajita seasoning on both sides. Add to the frying pan and brown, then place in the oven and cook for 5 more minutes (see pic.) In a small pan, add a little oil, the pepper and onion and brown. Add a pinch of sugar, 2 tablespoons of BBQ sauce and cook until they get a little sticky . Now assemble the baguette Slice the baguette lengthways down the middle and place tomato relish inside (see pic.) Slice each burger into 3 pieces and space it out with one slice of burger and one sausage until they’ve all been used. Add pepper and onion. Add salad. Add tomato and sliced cucumbers. Drizzle a little BBQ sauce over the top. Leave whole or pre slice to bring to a picnic.

browned and ready for the oven

slice and add tomota relish

ready to start filling the sub

almost ready 🙂

cut and enjoy

ready to share

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