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Vegan Welsh Rarebit

My wonderful gran used to make the most delicious Welsh Rarebit

I attempted a vegan version for the first time using the ever wonderful vegan egg by Follow Your Heart (which by the way lasts for ages!)

Here is what I did:

  • Make up the FYH vegan egg as per pack instructions.
  • Add 2 tbsp vegan Ale or strong dark beer (I used Black Isle Organic Porter)
  • 1 tbsp. vegan Worcestershire sauce
  • Approx 2 tbsp. grated vegan cheese (I used Sheese by Bute Island Foods)
  • 1tsp mustard (I used Dijon)
  • 1/4 tsp turmeric and a pinch of black pepper or cayenne pepper

Stir all ingredients together

Dip bread in mixture to coat both sides well

Fry in a non-stick pan with coconut oil/ other cooking oil or vegan butter

Cook for roughly 4/5 mins on each side

Alternatively fry each side for a few minutes till begins to firm then finish under grill turning to heat both sides

The quantities listed are for one slice, so just double up for making two.

If you make this please tag me on Instagram @lovelightleaves and let me know what you think!

 

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Vegan Steak & Peppercorn Sauce

 

I’ve been wanting to make ‘steak and peppercorn sauce’ since I first made seitan last year… this seitan recipe is based on my recipe from December, it’s so deliciously savoury and flavoursome and the texture is just yum… and the best thing about it is it’s so easy to make! And versatile too but more about that later.

Health fans will like to know that seitan is both high protein and low carb but let’s get to the all important recipe now shall we?

To make this seitan you’ll need:

2 cups vital wheat gluten 250 g
1/2 cup chickpea/gram flour or Rye flour 50 g
1/4 cup nutritional yeast 15g
1 tablespoon smoked paprika & 1tbsp mixed herbs
1 teaspoon marmite / vegemite
1 teaspoon onion powder & 1 tsp garlic powder
1 tablespoon bbq sauce
2 tablespoons vegan worcestershire sauce & 2 tbsp liquid smoke
1 tablespoon soy sauce & 1 tbsp Maggi liquid seasoning
1 teaspoon smoked salt & 0.5tsp cracked pepper
1 3/4 cups stock (I used chicken flavour) 385ml

Method:

Blend all dry ingredients in a bowl.

Blend all wet ingredients in a jug.

Add the wet to dry gradually, stirring well to form a sort of ‘dough’.

Separate in 2: (half will become spicy)

Put one half in cling film, roll into a sausage, tie a knot on either end (leaving a bit of room for expansion whilst cooking), place in a pot and cover with boiling water, bring to a boil then reduce heat and cover, cook for approx 1 hour.

For the other half stir in 2 teaspoons of cayenne pepper and/or 1 teaspoon chipotle paste or hot sauce of choice; Wrap in tin foil and roast in the oven on 200° for approx 1 hour.

The half on the hob will have absorbed a lot of the water, so remove the seitan and set aside. Now for the gravy/ sauce…

Using what’s left in the pot, add 1 Knorr peppercorn stock pot, add approx 50ml boiled water (use more or less depending on your taste/ how much you need).

Blend 2 tsp corn flour with a little warm water to make a paste and add to the pot.

Add a splash of soy milk, some cracked pepper and a bit more Maggi liquid seasoning. (I also added more marmite, approx 1/4 tsp).

Stit in 1/2 tsp dijon mustard and a splosh of red wine.

Bring to the boil, reduce heat snd stir until nice and thick (adding more cornflour to thicken if desired).

Serve with steak cut chips or potato wedges and veg of choice, and a nice big glass of that red wine you opened for the gravy!

Ideas for the rest of your seitan include…

• Chop and serve with sizzling fajitas

• stir through curries and stir frys

• as pie fillings…

• sliced and used in sarnies…

• pizza toppings….

• salad toppers…. etc etc!

Have fun and please tag me in your creations on instagram @lovelightleaves

Vegan haggis

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Served here with mashed potato, roasted veg and vegan yorskshire puddings!

With Burns Night just around the corner (25th January) what better time to share my recipe for this Scottish classic! I am a proud Scot but not going to go into detail as to what the traditional meaty version of this dish includes, suffice to say that when it was on offer at school dinners the stench alone was enough to put me off and I’m pleased to say this born and bred Scot has never tasted haggis of the traditional meat variety. The veggie version on the other hand, well it’s one of my favourite dishes. So warming, comforting and satisfying. It warms you from the inside out so it’s perfect from autumn right through Christmas and new years into January for Burns Night, until the frost begins to clear and spring decides it’s sprung …And even right through the warmer months as it’s just that good!

It’s so savoury and enticing with its depth of flavour and spices… it keeps you full for hours, and it’s versatile – serve up on its own with gravy and all the trimmings, or whack it in a pie or roll it in puff pastry… more ideas below, but whatever you choose to do with it, you can’t go wrong.

I hope you enjoy this recipe and please let me know if you make it and what you think!

Fair fa’ your honest, sonsie face, Great chieftain o’ the puddin-race!

Ingredients

Serves 6

  • 1 tablespoon vegetable oil
  • 2 medium onions, finely chopped
  • 2 medium carrots; 1 grated & 1 finely chopped
  • 2 medium garlic cloves, pressed or chopped
  • [Or 1 large for each of the above]
  • 10g Porcini mushrooms, soaked
  • 30g dry soy mince (I used Granose)
  • 350ml vegetable stock
  • 5 tablespoons dried red lentils, rinsed
  • 1/2 can kidney beans, mashed
  • 3 tablespoons finely ground peanuts, hazelnuts & cashews
  • 1 tablespoon mixed seeds, crushed
  • 150g pinhead oats
  • 100g traditional rolled oats
  • 1 tablespoon soy sauce
  • 2 teaspoons lemon juice
  • 1 teaspoon marmite/vegemite
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground cayenne pepper
  • 1 1/2 teaspoons mixed spice

Method

Prep:30min › Cook:1hr › Ready in:1hr30min

  1. Preheat oven to 190 C / Gas mark 5.
  2. Lightly grease a 23x13cm loaf tin. (Or other ovenproof dish)
  3. Soak the mushrooms in enough liquid to cover, and the same with the soya mince.
  4. Heat the vegetable oil in a saucepan over medium heat and saute the onion for a few minutes. Mix in the carrot and garlic and continue cooking for 5 minutes.
  5. Stir in the mushrooms, mince, stock, lentils, kidney beans, nuts, seeds, soy sauce and lemon juice. Season with thyme, rosemary, cayenne pepper and mixed spice. Bring to the boil, reduce heat to low and simmer for 10 minutes.
  6. Stir in oats, cover and simmer for 20 minutes.
  7. Transfer the mixture to the prepared loaf tin.
  8. Bake for 30 minutes until firm.

Notes

  • For frozen soy mince use 40g and stir in with stock.
  • For a spicier kick, use 1 teaspoon cayenne pepper.
  • Before baking in oven, the haggis can be:
  • Shaped into balls and baked or deep fried in batter.
  • Shaped into patties, covered in breadcrumbs and fried.
  • As a filling for stuffed peppers or portobello mushrooms.
  • After baking in oven, the haggis can be:
  • Served immediately or cooled and kept in the fridge for later.
  • Frozen for later use within 1 month.
  • Rolled into ready made puff pastry (thanks Just Roll!) like this yummy pic below

If you make this recipe please tag me in your creations on instagram! @lovelightleaves