Tag Archives: Dees vegan blog

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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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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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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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

 

Vegan Coconut Caramel Poached Clementines

27 Feb

A twist on a dessert my old boss used to make in a 5 star restaurant in London, this delicious coconut caramel clementine recipe is served with vegan ice cream and is the perfect treat for weekend guilty pleasure. Enjoy! Eoin 🙂

You will need:
4 peeled clementines
50g of sugar
50g of vegan butter
300ml coconut milk (carton not can)
Vegan swish vanilla ice cream
Raspberries

Method:
Place the sugar in a dry pot over a medium heat and let it caramelise. Be careful, not to let it burn. You don’t need to stir the sugar, just swirl the pot.

When it becomes golden brown after about 2-3 minutes, add in the butter and coconut milk. Use a whisk to mix well and watch out for the sugar splitting.

Place the peeled whole clementines into the mixture and poach on low for about 4-7 minutes until just warm, then remove from the liquid.

Then, bring the pot to the boil and reduce it down until it’s thick like a caramel sauce.

In a warm bowl, place some caramel in the bottom. Place a poached clementine on the top, with a little more caramel and finally a scoop of ice cream and a raspberry!

Happy Valentines everyone and enjoy! Eoin.

Top Tips:
You could also add some toasted almonds to the top.

If you like, you could add some whole spices to the poaching liquid, such as; cinnamon, cloves or star anise.

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Vegan Rocky Road Bars with Cocoa Nibs and Vegan Marshmallows!

10 Feb

I am totally obsessed with cocoa nibs at the moment! I’ve been putting them in everything from brownies to smoothies and even munching them straight from the bag. I was in a health shop last week and found some vegan marshmallows and immediately thought of combining them with the cocoa nibs to make some rocky road bars! – Eoin

You will need:
150g dark chocolate 70% +
200g broken digestive biscuits
30-50g cocoa nibs
60g coconut butter (optional)
¼ tsp salt
1 pack of vegan marshmallows

Method:
Melt the chocolate for 30 seconds in the microwave until it’s all melted, then add the coconut butter and microwave for a further 30 seconds and give it a good stir.

Next, add the salt and cocoa nibs and pour the mixture over the broken biscuits.

Add the marshmallows and place the mixture in a cake tin lined with greaseproof paper and allow it to set.

Then simply cut and serve. Enjoy – Eoin.

Top Tips:
Make sure the chocolate is not too hot otherwise the marshmallows will melt.

Add a touch of orange zest for something a bit different.

Use whatever kind of biscuits you like such as; ginger snaps, Oreos, hobnobs etc.

Vegetarian Mallows
Vegan Rocky Road Bars
Vegan Rocky Road Bars
Vegan Rocky Road Bars
Vegan Rocky Road Bars

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