Tag Archives: ireland

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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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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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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Vegan Indian Spiced Carrot and Corn Fritters. Yum!

2 May

I had leftovers from my carrot and corn salad the other day and was looking for a way to use it up. So with some inspiration from a chef friend of mine who is from India, plus with my love of onion bhajis, this delicious recipe came about. You will need: 300g Carrot and corn salad 1 inch ginger, grated 2 cloves garlic, chopped 100g -150g, gram flour Coconut oil 5-6 slices of good bread 50g roasted tomato relish 100g hummus Salt / pepper 1 tbsp of the following – Coriander powder Cumin powder Garam masala Onion seeds or fenugreek seeds Chili powder Method: Heat oven to 180c. Place all the ingredients in a large bowl and mix well. There should be enough liquid from the carrots to make a batter. Form the batter into small patties using your hands. Heat some coconut oil in a pan and add the patties. Allow to brown on both sides, then cook in the oven for 2-3 minutes. If you don’t want to eat them right away, allow them to cool and store in the fridge for up to 2 days. Once they are cooked, I like to serve them on a piece of toasted sourdough bread with hummus and topped with red pepper relish! Delish.     

Weekend Treat Vegan “Hot Dogs”

10 Apr

Dees Vegan Sausages with Homemade Sauerkraut

A few weeks ago you might remember I showed you how to make Sauerkraut and over the next few weeks and months I want to show you the best ways to use it. These lush American style ‘hot dogs’ are perfect for a weekend treat and even nicer topped with the Sauerkraut.

You will need:
1 packet of Dee’s Vegan Sausages
3 hot dogs buns / bread rolls
100g Sauerkraut
Ketchup
Yellow Mustard
Oil

Method:
Cook the sausages according to instructions, I like to cook them with a little oil and a pinch of salt in the frying pan.
Toast the buns and place the sausages inside, top off with some of the homemade Sauerkraut and some ketchup and yellow mustard.
Quick, easy and delicious, these are ideal for a weekend treat and the best part is there is hardly any cleaning up afterwards!
Enjoy Eoin

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Snazzy Vegan Fry-Up

30 Mar

I was brought back to my childhood recently, when I bought a pack of potato waffles! The smell and the crispiness was such a reminder of happy days eating the waffles with lashings of ketchup! It inspired me to get together a snazzy vegan fry. Enjoy, Eoin!

Serves 2 / Time 30 min
You will need:
1 pack of Dee’s sausages
1 tin of baked beans
4 potato waffles

Grilled cherry tomatoes –
2 cherry tomato vines
Fresh basil
25mls balsamic vinegar

Garlic fried mushrooms –
100g brown mushrooms
Oil
½ clove of garlic
½ tsp vegan butter

Tofu scramble –
250g tofu
1 tsp turmeric, powdered
½ tsp salt
1 clove garlic
½ tsp mixed herbs

 

Method
Get started on the tofu scramble.
Place all the scramble ingredients in a blender and blend into a paste. Heat in a pan and cook until it’s browned and resembles scrambled egg.

Next, brush a little oil on the sausages (see pack instructions) and tomatoes and grill on a medium heat.

When the cherry tomatoes are warm and start to burst, pour on the balsamic vinegar and cook for a further minute. Chop some basil and place on the tomatoes (see pic.)

Heat some oil in a pan and brown your mushrooms on both sides. Add in the garlic and vegan butter and cook fora further 1-2 minutes and season with a little salt.
Heat up the beans and toast or grill the potato waffles.
When everything is ready assemble, serve and enjoy with a glass of your favourite juice or smoothie!

 

      

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