Tag Archives: Vegan Sausages

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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Veggie Chilli Stuffed Baked Potatoes with Dee’s Vegan Sausages and Avocado Mash

20 Jan

It was so cold the other night, I had to make something really comforting for dinner. Stuffed baked potatoes are not only filling and delicious, but super simple and cheap to make.

You will need:
1 pack of Dee’s Vegan Sausages (cut into pieces)
1 x 30g pack of chilli or smokey seasoning
1kg of large potatoes

For the veggie chilli –
2 onions, diced
1 pepper, any colour diced
Half a courgette, diced
½ pack mushrooms, diced
4 large tomatoes, diced
200g sieved tomatoes
3 cloves garlic
Salt / pepper
Oil
5mls chipotle hot sauce
50mls BBQ sauce

For the avocado mash –
1-2 avocados
1 lemon, juiced
Salt /pepper

Method:
Heat the oven to 180c and cook the potatoes for 30 minutes until the centre is cooked (you may wrap them in tinfoil if you wish.)

Heat some oil in a large frying pan and cook your veggies on high to brown them.

Next, add the tomatoes and garlic, and two thirds of the chili seasoning and cook for 3-5 minutes. Add in the sieved tomatoes next, followed by the BBQ sauce and hot sauce to taste.

Add salt and pepper if needed and cook for a further 10 minutes.

Meanwhile, in a small frying pan cook the Dee’s Sausages with a little oil for about 4-5 minutes on a low to medium heat. Add the rest of the chilli seasoning and then place in the oven for 5 minutes.

While it’s in the oven, make the avocado mash, by placing the avocado, lemon and some salt in a bowl and mash with a fork or potato masher until it’s just braking up the flesh, but do leave it a bit lumpy.

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Dee’s Vegan Sausages Herb Roasted Stuffing with Apricots and Chestnuts

9 Dec Dee's Vegan Stuffing Bal

This is so addictive I recommend you make a little extra, especially if you’re anything like me and could eat stuffing all day! Simple to make, this will be a great addition to your Christmas Day Dinner.

You will need:
2 packs of Dee’s Traditional Sausages
400g good white bread
2 onions, diced
100g vegan butter
4 tbsp sage
1 tbsp mixed herbs
3 cloves garlic, chopped
75g dried cranberries
76g dried apricots, chopped
1 x 200g packet of sweet chestnuts
1 ½ carrots, diced
1 ½ celery stalks, diced
1 litre hot stock
Salt and pepper to taste

Method:
In a pot, add your onion, butter, 1 diced carrot and 1 diced stalk of celery and cook on a medium heat for 3-5 minutes. Then add in the herbs and garlic and cook for 4-6 minutes more, making sure not to let it burn.

While that is cooking, in a large pot or bowl place your chestnuts (break them up with your hands to make smaller or chop) apricots, cranberries, Dee’s Sausages (uncooked cut in pieces) and the rest of the uncooked carrot and celery. Then add the bread cut into cubes or just tear in to little pieces with your hands. Mix well.

Mix in some of the herbs and butter and incorporate well.

Add some stock and keep doing this until you have used all the herb and butter mix.

You may not need all the stock, the stuffing should be wet but not dripping wet.

Taste and season if needed.

Roll in to balls about the size of walnut shells and place on an oiled baking sheet or roasting tray.

Bake at 180c for 7-10 minutes until brown and crispy, but not dry.

Top Tips:
This can be made a few days in advance and then rolled and roasted the day they are needed.

Use any fruit or nuts that you like, such as –
Fruit – dried apples, raisins, figs or prunes.
Nuts – walnuts, hazelnuts, pecans, Brazil nuts or flaked almonds.

You can also use leeks instead of onions.

If you can find gluten free bread, just replace it in this recipe. It may need more stock to keep it from drying out while baking, but it should work just as well.

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Vegan Roasted Spring Onions and Peppers with a Chipotle Kick.

11 Jul

This simple recipe is the perfect partner to Dee’s Vegan BBQ Hot Dogs with Chipotle Marinade. It’s also really tasty in a warm BBQ salad.

You will need:
½ – 1 whole pepper or a mix of each colour, diced
4-5 spring onions, chopped
Salt
Pepper
1-2 tsp coconut oil or olive oil
1-3 tsp chipotle hot sauce
One large sheet of tin foil

Method:
On the large sheet of tinfoil place the onion and peppers with some seasoning, the oil and the hot sauce.
Fold the tinfoil over the onion and peppers. Press and fold all the sides like you are making a paper fan. You should end up with a parcel that is sealed on all sides (see pic).
Place the foil parcel on the BBQ and cook for 7-10 minutes until all the veggies are soft. Make sure to turn every 2-3 minutes, so as not to burn.
Allow to cool for 3-5 minutes, then open the pouch and enjoy!
Goes particularly well with Dee’s vegan “hot dogs” with chipotle marinade.

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Basil, herb and lemon, Chia seed gnocchi with Dee’s Traditional Vegan sausages

20 Mar Dee's vegan sausages, gnocchi and kale yum :)

Basil, herb and lemon, Chia seed gnocchi with sautéed curly kale in a lemon and basil butter

with Dee’s Traditional Vegan sausages

Dees sausages, gnocchi  and kale yum :)

Dees sausages, gnocchi and kale yum 🙂

You will need

1-2 pack of Dee’s Traditional Vegan sausages

2 tablespoons of coconut oil

1kg of cooked potatoes

2 teaspoons Chia seeds

300g flour (dove GF flour)

Zest of 2 lemons

1 teaspoon of mixed herbs

2 tablespoons of nutritional yeast (cheese flavour)

25g basil, chopped (15g for gnocchi and 10g, for butter)

25ml olive oil

Salt, pepper

50-100g Curly kale

3 tablespoons of vegan butter

Method

Cook the sausages according to instruction on the packet, I cook mine in a frying pan with some coconut oil and salt. Cool and cut into pieces.

To make your gnocchi

Mash the cooked potatoes (if they are “wet” type of potatoes, place them on a baking pan and dry out in the oven @ 180c for 5-7 min)

Add the olive oil, zest of one lemon, herbs and some basil, nutritional yeast, salt and pepper, Chia seeds mix well

Add the flour and mix into a soft dough.

Bring a pot of salted water to the boil and turn down and simmer and leave on low. If that water is bubbling when you cook the gnocchi they will fall apart.

Test a piece of the dough first drop a little amount into the water and when it rises to the top of the water it is done. Let it cool and taste. Is it falls apart in the water, add about 50g of flour and test again. It should hold its shape and have a soft gluey texture.

Now you are ready to cook the gnocchi, get a hand full of the dough and as if you making a snake with play dough, roll it out, when to about ½ inch thick cut on 1 inch pieces and roll and flatten (see picture)

Cook in the salted water in batches and drain and cool on a plate or tray . Repeat until all the gnocchi is cooked

When all gnocchi is cooked use the same water to half cook the kale for 2-3 min. Drain and dry the kale.

To make the butter

Soften the butter and add the zest of one lemon and the rest of the basil, mix well and leave to the side till needed

Heat a pan with a little olive oil, add 10 gnocchi pieces and cook till brown on the each side, add some kale and 1 teaspoon of the lemon butter and when almost cook add some of Dee sausages are heated through

Serve and enjoy – Eoin

Tips

You can flavor the gnocchi with anything you like, it can be spicy or herbs or citrus.

This gnocchi recipe makes a lot and freezes very well, so what you don’t use can be saved and frozen

You can also do different types of butter sage, rosemary and garlic, ginger chilli butter, etc.

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Vegan Sausage Rolls with Dee’s Vegan Sausages

22 Jan Dee's Vegan Sausage Roll recipe

You will need:-
1 pack of Dee’s vegan sausages, chopped
2 cloves of garlic
1 teaspoon Mixed herbs
1 onion diced
1 teaspoon smoked paprika
1-2 teaspoon of nutritional yeast
2-3 tablespoon of oil
Salt/pepper
Puff pastry (the Jus-Roll is vegan)

Heat a pan on high, add oil and onions cook until brown. Add herbs and paprika and cook for 1 minute. Add sausages, mix and mash to give a chunky/smooth texture.

Place some of the mix on a puff pastry sheet and roll and cut to about 1/2 inch long (see pic)

Place in a preheated oven @ 180c for 10 -12 minute or until golden brown on top.

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