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89. Spanish Style Sausage

I was in two minds whether to blog about these or not. It was very hard to get a photo that didn’t look like…. Well…. Use your imagination.

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Tastes more appetising than it looks….

However, these sausages taste a lot better than they look! And the skin makes them extra fun to make.

And, they contain both tempeh and seitan! That makes them vegan level 8 – right?!

Spanish Style Sausage recipe

Ingredients:

Dry-

2 x tsp onion granules
2 x tsp garlic granules
1 x tsp sage
1 x tsp thyme
3 x tsp smoked paprika
1 x tsp salt
1 x tsp cumin
1 x cup wheat gluten

Wet-

½ x tbsp. soya lecithin (optional but improves the texture)
½ x tbsp. olive oil
3 x tbsp. port
1 x jar tempeh (230 g)

 
Skin –

2 x rice paper sheets
1 ½ x tbsp. liquid aminos (or soya sauce)
1 x tsp smoked paprika
½ x tbsp. olive oil
2 x tbsp. boiling water

Method:

  • Put the dry ingredients in a food processor and give them a good mix.
  • Add the wet ingredients and whizz until a dough starts to form.
  • Take the dough out of the food processor and give it a good knead for 8 mins.
  • Roll out into 2 x sausage shaped and wrap up each one in Clingfilm.
  • Pop into a steamer and cook on a medium heat for 45 mins.
  • Take out of the steamer and allow to cool before removing the Clingfilm.
  • Make a marinade for the skin by mixing all of the ingredients apart from the rice paper.
  • One at a time, soak the rice paper sheets in the marinade until beginning to soften.
  • Roll up each sausage in one rice paper sheet.
  • Heat up a frying pan with a little oil and add the sausages. Fry on each side until browned.

I sliced up each sausage and added to a spicy tomato sauce to make a tasty Patatas Bravas <3

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Topped off with homemade vegan cheese <3

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85. “Bacon” crumbles

This isn’t the most healthy recipe that I’ve ever come up with, but at least none of the ingredients have been classified as carcinogenic like real bacon!

I never liked real bacon anyway, the amount of fat that comes off it is grotesque. If you don’t pour bacon fat down the sink for fear of the drains getting blocked, I’m pretty sure you shouldn’t be adding it to your body. After all, your arteries are much thinner than the kitchen plumbing!

These delightful little crumbles make a great topping for soups and salads, or can be added to a dairy-free carbonara sauce to add a salty, crunchy hit.

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Ingredients (Makes 1 ½ cups):

  • 1 x heaped cup wheat gluten (equal to 160g)
  • 1 x tsp garlic powder
  • 3 x tsp smoked paprika (split into 2 & 1 tsps)
  • 2 ½ x tsp salt (split into 2 & ½ x tsp)
  • 3 x tbsp. vegetable oil (split into 2 & 1 tbsp.)
  • ½ x tbsp. soy sauce
  • 1 x tbsp. Maple syrup
  • 1/3 x cups water (equal to 175 ml)

Method:

  1. Add the wheat gluten, garlic powder, 2 tsp paprika and 2 tsp salt to a food processor and whiz until blended.
  2. Add 2 tbsp. vegetable oil, soy sauce, maple syrup and water and blend until “crumbles” form. If the crumbles look too floury then add another tablespoon of water. However you don’t want big chunks as these won’t crisp up as well.ps.2 20160322_183736_resized
  3. Add 1 tbsp. of vegetable oil to a non-stick frying pan and heat over a medium flame.
  4. Add the raw crumbles and fry until browned and slightly blackened in places. Be sure to continually stir to prevent the crumbles from burning. This will take 15 – 20 mins.
  5. During the last few minutes, add the remaining 1 tsp paprika and ½ tsp salt and stir well to make sure the crumbles are evenly coated.
  6. They will firm up and become more crunchy once cooled. If adding to a sauce, add last to make sure they don’t go too soft.

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72. Paprika rubbed ribz

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Here’s a yummy recipe for all you seitan worshipers out there!
Sweet and tangy, juicy and tender. Paprika rubbed ribz… the McRib can McF*ck off! 😉

Paprika rubbed ribz
Ingredients (makes around 8 ribz)

Seitan:
3 x cups of veg stock
3 x tsp liquid aminos / soy sauce
4 x garlic cloves (minced)
3 x tbsp. veg oil
3 ½  x cups vital wheat gluten
½ x cups nutritional yeast
3 x tsp smoked paprika
2 x tsp black pepper
2 x tsp ground cumin
½ x onion (sliced)Paprika rub:
4 x tbsp. brown sugar
2 x tbsp. paprika
1 x tsp salt
2 x tsp black pepper
½ x tsp chilli powder
1 x tsp garlic powder
1 x tsp onion granules

Method:

Seitan:
Whisk together the veg stock, liquid aminos, veg oil, onion and garlic.
Fold in the flour, yeast, paprika, pepper and cumin until a dough is formed.
Knead for 10 minutes or longer – the dough should become tough and springy.
Cut into 8 equal parts.
Roll out each bit and use the handle of a spoon/fork/knife to press out the shape of individual ribs. Be creative!
Wrap each rack loosely in foil and put into a steamer. Steam for 45 mins – 1 hr.

In the meantime prepare the rub:
In a bowl, thoroughly mix the sugar, paprika, salt, pepper, chilli powder, garlic powder and onion granules. Simple!

Take the ribs out of the steamer and allow to cool until warm but handle-able. Rub in the rub onto both sides. The heat from the ribs should cause the sugar to dissolve slightly, making the rub stick to the surface.
BBQ for 5 minutes on each side, or grill for 3 minutes on each side. Enjoy on their own or on a roll with some salad and BBQ sauce.

ribz ps1

And of course, it wouldn’t be honest of me to have an “experimental” cookery blog if I didn’t share my disasters with you. I originally intended these ribs to look like ribs, using lolly sticks as bones (reminiscent of my spare rib recipe). However it had been a while since I last cooked seitan and I forgot how much it puffs up…. Dinosaur ribs anyone?!

:-p

Before...

Before…

...and after!

…and after!

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56. Roast pork and stuffing joint

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I’ve not had a Sunday roast in ages, mainly because I’m not really a massive fan. Even when I was a meat-eater. The Christmas period really does get tedious when you’re visiting various family members…too…much….roast…dinner!

But, today I took pity on the OH since he’s a big fan. Plus I bought a bag of wheat gluten so it gave me an excuse to get experimenting.

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Roast Pork and Stuffing Joint recipe

Ingredients:

1 x Small onion
1 x Tin of white beans (I used 125g butter beans) – drained
2 x tsp Veg bouillon
1 x tsp Garlic powder
1 x tsp Onion granules
2 x tsp Dried sage
½ x tsp White pepper
1 x Tbsp Fresh lemon juice
1 ½ x cups Wheat gluten
½ x cup Water
¼ x cup Vegetable oil
1 x cup Stuffing (I used an 85g box of supermarket own brand sage stuffing mix)
½ x cup Crushed walnuts
1 x cup Bread crumbs
1 x tsp No-egg mixed with 2Tbsp soya milk

 

Method:

Chop up the onion and fry until translucent.

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World’s smallest frying pan! ♥

Put the onion into the food processor and add the beans, bouillon, garlic, onion granules, sage, pepper, lemon juice, oil and water. Blend until smooth and liquid.

Add the wheat gluten and blend until thoroughly mixed.

Remove from the blender and knead for at least 5 minutes. The longer you knead, the more meaty the texture.

Roll out the dough with a rolling pin and try to create a flat square. This part is hard work! Lay onto a sheet of foil.

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Make up the stuffing as per the manufacturer’s instructions. If you have time you can make your own.

Spoon the stuffing mix into a row across the dough.

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Roll up the dough and stuffing into a roll and tightly wrap in the foil.

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Steam for 45 minutes (make sure the water is boiling before starting the timer)

Remove from the steamer and allow to cool.

Mix up the No-Egg with the soya milk and put in a bowl.

Add the walnuts to the breadcrumbs and mix together.

This is the tricky bit – getting the breadcrumbs to stick to the roll! Use a pastry brush to wash the joint with the No-Egg mix, and then roll in the breadcrumbs and walnut mix.

Pop onto a baking tray and patch up any bare bits by dabbing with the wet pastry brush and pressing on more bread crumbs..

Cook in an oven pre-heated to 180oC for 20 minutes (or until the bread crumbs are crispy and browning).

Carve into slices and serve!

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Served with Yorkshire puds, steamed broccoli, spring greens, cauliflower, kale, spinach, roast squash, carrots, potatoes and onion gravy!

 

I made my very first attempt at vegan Yorkshire puddings to go with the roast. Unfortunately they looked beautiful in the tins but were a bit soggy and deflated by the time I had transferred them onto the plate. Hopefully I just hadn’t cooked them for long enough but I won’t be posting the recipe until I know I have perfected it 🙂

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40. Fake Steak Bakes

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Many of the omnivores in my life regularly bow down and praise the almighty “Steak Bake” as sold by a certain, famous high street “bakery”. I’ve never really understood the love of this particular pasty. Back in my meat-munching days I was always disappointed by the lack of filling – too much gravy and not a lot of anything else.

So, I was surprised to find myself fancying one the other day. So I made a couple. Using seitan. Oh mighty seitan –  now there’s a food that deserves worshipping!

Meaty, savoury,filling and best of all, animal cruelty free. My Fake Steak Bake recipe:

Ingredients:

1 ½ x cups vital wheatgluten

1 x 400 g tin black beans (drained and rinsed)

1 x medium onion (roughly chopped)

2 x tsp vegan friendly Worcester sauce

1 x tsp Dijon mustard

1 x tbsp veg oil

2 x tsp beef seasoning

1 x tsp minced garlic

½ x tsp browning

1 x tsp black pepper

2 x tbsp water

250 g vegan friendly shortcrust pastry (I used Jus-Rol)

2 x tbsp gravy granules (I used Bisto original)

Method:

You will need about ¼ of the seitan to make two large pasties. Therefore if you have enough pastry and gravy, you could theoretically make eight pasties. I only made two so this is how many my recipe is for. The left over seitan freezes well or is great in a sandwich.

Whiz up the wheat gluten, black beans, Worcester sauce, mustard, oil, beef seasoning, garlic, ½ of the onion, the browning, pepper and water in a food processor until a smoothish paste is formed.

Add the gluten and whiz until combined into a dough.

Knead for 5 – 10 minutes either by hand or mixer. The longer you knead the more bite the “beef” will have.

Roll into a thick sausage shape and loosely wrap in tin foil. Place into a steamer on a low – medium heat for 45 minutes.

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Leave to cool in the fridge overnight.

Cut off ¼ of the seitan and chop up into meaty chunks.

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Fry in a little oil along with the remaining onions, just until the edges of the seitan starts to crisp and the onions start to go translucent.

Add the gravy granules and stir in enough water to make a thick gravy. Once bubbling, turn off the heat.

Roll out the pastry into 2 rectangles of equal size. Spoon the filling over one half of each rectangle, leaving a 2 cm gap around the edges. Fold the clean halves over the top of the filling and use the back of a fork to press down the edges in order to seal the pasties.

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Bake on a lightly greased baking tray for 15 – 20 minutes (until golden brown) at 180oC.

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I’m a dirty-girl and snaffled mine up with lots of ketchup!

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 P.S., HAPPY WORLD RAT DAY to all my fellow ratty lovers!  X

 harvey

(Harvey on a shoe!)

 

 

 

 

 

 

 

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30. Vegan pork pie

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I’ve been dying to attempt this recipe for ages, the only thing that was holding me back was trying to get hold of vege friendly gelatine. As a kid, the gelatine in the pork pie was always my favourite part. If we were having guests round at Christmas, my mum would put on a buffet which included pork pies cut into quarters – I would go around when no one was looking, removing the meat, stealing the jelly, then replacing the meat into the pastry as if nothing had happened… bleurgh!

I couldn’t find any suitable gelatine in our local shops or supermarkets so I was forced to go online. I eventually bought “Vegeset” (link here: http://vegeset.co.uk/) which did the job very well.

Unfortunately, despite my efforts, the “Jellying” of the pork pies was probably the least successful part of my creation. I used seitan instead of pig which unlike real meat, doesn’t shrink when cooked. Also, the pastry seemed to fluff up in the oven. These two unfactored factors meant that there wasn’t actually a whole lot of room for jelly in between the layers.

Next time I am going to press the pastry more thinly! And there will be a next time because these little pies are DELICIOUS!

Crispy on the outside, soft on the inside pastry, with a ridiculously “porky” centre, these bad boys are super sexy served up with a bit of vegan mayo, or maybe a nice chutney.

Vegan pork pie recipe:

 

“Pork” centres:

Ingredients:

 

1 x small onion

1 x tin red kidney beans (400g)

1 x stock cube

1 x tsp minced garlic

1 x teaspoon veg*n Worcestershire sauce.

2 x tsp dried sage

1 x tsp salt

1 x tsp black pepper

1 x tbsp oil

1 ½ x cups wheat gluten

 

Method:

 

Into a small pan add the contents of the kidney bean can (including the juice) and add cold water until the pan is ¾ full. Crumble in the stock cube. Chop the onion into halves and add to the pan. Heat until the onions are soft.

Whilst retaining the stock, drain and transfer the beans and onion to a bowl and add a tablespoon of the stock (keep the rest, you will need it). Mix in the garlic, sage, salt, pepper and oil and then blend to a thick puree.

Add the wheat gluten and garlic powder and mix until a dough is formed. You might need to use your hands towards the end.

Knead the dough for at least 5 minutes, longer if you have time (I cheated and used the kneading tool on my food processor).

You want the “meat” to be firm and kneading is the key to this.

Using your hands, try to mould the kneaded dough into 4 x “pork pie middle” shaped lumps. Then roll up each middle in foil and loosely scrunch up the ends. Put in a steamer for 1 hour.

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After one hour, remove from the steamer and leave in the tin foil until cool enough to handle (about 45 mins). 

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Once cooled, the seitan can either be kept in the fridge until ready to be used. You may need to trim the sides to make the seitan a good fit for your pies. I kept the off cuts so I could use them in a curry. Yum!

 

Hot water pastry

Ingredients:

 

3¼ x cups plain white flour

1x tsp salt

1x tsp ground nutmeg

½x cup vegan butter  (I used Vitalite)

½x cup vegan lard (I used Trex)

200 x ml water 

Method:

Although I altered the ingredients slightly, to make the recipe vegan, I basically followed this: http://gourmetdough.com/pastry/how-to-make-hot-water-crust-pastry

Apologises, this link is NOT to a vegetarian friendly post, but the method described is really good and nicely illustrated..

But to summarise:

Put flour into a bowl and stir in the nutmeg (don’t forget the nutmeg if you follow the above link!).

Put the water into a pan and add the salt, lard and butter (I made up some of the 200 ml of water with the left over stock). Heat until all the fat is melted and beginning to boil.

Pour the fatty mixture into the flour and stir in with a wooden spoon.

Place a clean tea-towel over the bowl and leave the pastry to rest for 1hr.

Lightly knead the dough and flatten it out onto a rectangular tray. Take the right-hand-side of the pastry rectangle and fold over to the centre. Do the same with the left-hand-side. Press down to re-mould into a rectangle and turn over and repeat (the link describes this process so much better than I do!). When done pressing and folding, put the pastry into the fridge to firm up.

Once firm, take chunks of the pastry and press into your chosen dish (I used metal pudding tins) until you have created the pie shell. Make sure to leave an edge which over laps the dish. To create the lids I pressed down chunks of the dough until the right thickness, then used a pastry cutter to cut out a circle.

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To assemble the pies:

Pre-heat the oven to 200oC.

Place the filling into the pastry shell. The “meat” should be able to rattle – especially if like me you want to have a jelly
layer.

Add two teaspoons of stock to each pie – the seitan won’t release liquid like real pork would – then add the lid.

Attach the lid by pinching its edges together with the edge of the body of the pie.

Add a hole to the centre of each lid and brush the tops with a little dairy-free milk.

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Add the pies to the oven and cook for 15 minutes. After 15 minutes, drop the temperature of the oven to 180oC and
cover the pies with a little foil before cooking for a further 15 minutes. When cooked and golden brown, the pies can be taken out of the oven and left to cool.

They should easily slip out of the tins if removed whilst still slightly warm, due to the fat content.

 

Gelatine layer (Optional)

Ingredients:

 

200 x ml boiling water

½ x stockcube

2 x tsp sage

½ x tsp Vegeset

Method:

Dissolve the stock cube into the water and add the sage. Leave for a couple of hours to cool.

Using the end of a spoon, or a chopstick or whatever, wiggle the hole that you made in the pie lid to make sure there is room for the gelatine.

Strain the stock to remove the sage and transfer to a saucepan.

Sprinkle the Vegeset over the cold stock and turn on the heat.

Whisk constantly until boiling. 

Transfer to a jug and pour into each pie, until each appear to be full. I used a funnel.

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Pop into the fridge for half an hour to make sue the gelatine has set.

And finally, the money-shot!:

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Enjoy!

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26. Vegan doner kebab

Finished Kebab

I was sat in the pub with a couple of fellow rat lovers when “vegetarian kebabs” came into the conversation. Immediately my mind started ticking… how would I make a vegan doner kebab??

Before my veggie days, I used to love the occasional doner. All those flexible strips of mystery meat, drenched in chili sauce, all wrapped up in an oversized pitta or naan, finished off with a good old dollop of raita or garlic mayo. Mmm, heart attack city! I think the only healthy thing about a proper kebab is the salad that gets served with it!

Although my version is perhaps a little on the carby side, I think it makes a much more healthy, nutritious and satisfying treat! Succulent strips of seitan, fresh chili salsa, creamy mint tahini raita and oodles of fresh salad, all served up in a “pitta-naan”.

Finished Kebab closeup

I made 3 kebabs out of the following recipe; however after scoffing one, I am fit to burst! So I reckon you could get 4 servings if your eyes aren’t bigger than your belly.

Vegan doner kebab recipe:

Doner “meat”

Ingredients:

1 x small onion

1 x small sweet potato

1 x stock cube

1 x tsp minced garlic

1 x tsp chopped coriander leaves

1 x tsp salt

1 x tsp black pepper

½ x tsp dried chili flakes

1 x tsp ground coriander

1 x tsp ground cumin

½ x tsp cumin seeds

1 x tsp mixed dried herbs

½ x tsp nutmeg

1 x tbsp oil

1 x tsp garlic powder (or swap for more minced garlic)

1 ½ x cups wheat gluten

Method:

Fill a small pan ¾ full with cold water and crumble in the stock cube. Chop the sweet potatoes into chunks and the onion into halves and add to the cold stock. Heat until the sweet potato is tender.

Transfer the sweet potato and onion to a bowl and add a tablespoon of the stock (keep the rest for soup!). Mix in the garlic, coriander leaves, salt, pepper, chili flakes, ground coriander, cumin, cumin seeds, dried herbs, nutmeg and oil and then blend to a thick puree.

Add the wheat gluten and garlic powder and mix until a dough is formed. You might need to use your hands towards the end.

Knead the dough for at least 5 minutes, longer if you have time (I cheated and used the kneading tool on my food processor). You want the “meat” to be firm and kneading is the key to this.

Using your hands, try to mould the kneaded dough into a fat, smooth sausage shape. Then roll up in foil and loosely scrunch up the ends. Put in a steamer for 1 hour.

After one hour, remove from the steamer and leave in the tin foil until cool enough to handle (about 45 mins).


Donner loaf

Slice the seitan “loaf” as thinly as you can, in order to create meaty “shavings”.

 Donner shavings

Donner strip

When you’re ready to serve up your kebab, quickly fry in a pan with minimal oil, just to heat through and brown off the edges.

“Pitta-naans”

Ingredients:

2 x tsp dried active yeast

2 x tsp sugar

¾ x cup warm water

1 ½ x cups of whole-wheat bread flour

1 ½ x cups white plain flour

2 x tsp minced garlic

3 x tbsp oil

Sprinkling of black onion seeds (optional).

Put the yeast and sugar in a jug and add the water.
Put somewhere warm for 20 mins. A frothy head should form.

In a bowl, mix the flours and then add the oil, garlic and wet yeast mix. Stir until combined and then use your hands to sculpt a dough.

Knead until elastic-y then pop into a bowl, cover with a clean tea-towel and pop somewhere warm for an hour.  Dough should roughly double in size.

Knead the dough for a further 5 minutes then divide into 4 equal pieces. Roll each piece into a ball then flatten. If you are using the black onion seeds, sprinkle a teaspoon or so into a bowl and dip each side of the dough into them.

Roll out each piece of dough until it is as wide as the frying pan you are intending on using (about 10 inches in diameter).

One pitta-naan at a time, fry one side until golden brown (use minimal oil). Then, flip over and fold in half to create a “taco” shape. Fry each side of the taco until golden brown then place on a plate and cover with a clean tea towel. I find this method means that the bread is less likely to break when you try to fold over to create your kebabs.

Using the same method, cook the remaining 3 pitta-naans.

Tahini-mint raita

1 x tbsp tahini

1 x tbsp vegan mayo

1 x tsp dried mint

1 x tsp faux milk

Thoroughly mix all the ingredients. Simple!

Chili sauce

You can use your imagination here and make the sauce as mild or as fiery as you like.

I basically chopped up a few tomatoes, a few mini red peppers, some garlic and some chilies and mixed with a tablespoon of fresh lemon juice, a teaspoon of sugar and a teaspoon of salt and left for half an hour. The mixture was then added to fried onions and heated until bubbling. I also chucked in a few chickpeas for good measure.

Salad

Again, there is room to use your imagination here. I grated carrot, swede and celery and added to thinly slice white cabbage, kale leaves and baby spinach. Iceberg, red onion and red cabbage would also make a welcome addition.

Constructing the kebab:

       1.      Gently open a pitta-naan out on a plate,

       2.      Add the salad,

       3.      Add some raita,

       4.      Place the doner meat on top,

       5.      Smother in chili sauce,

       6.      Fold over the bread,

       7.      Garnish with a wedge of lemon and finally, attempt to eat. Warning, its messy!

    Close up final kebab

The omni hubby actually reached over, stole and ATE a piece of the seitan without me asking him to try it! 
AND he said it looked and tasted exactly like doner meat and that the texture was closer than he ever would have thought!!! MASSIVE complement coming from him!

So there you have it, my vegan doner kebab, served on a “pitta-naan”.

I hope you enjoy! (Maybe with a nice cold beer or two!)

 

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22. Vegan Scampi

PS Close up

I was on the Veggieboards forum (again!) when someone mentioned “shrimp” made using yam protein. Being British, I translated this to mean prawns made from sweet potato and became intrigued.

A quick Google found me the below webpage. Credit where credits due, this recipe formed the foundation of my latest creation:

http://low-cholesterol.food.com/recipe/vegan-vegetarian-shrimp-448418

The resulting scampi doesn’t taste exactly like scampi. The texture isn’t perfect either, but it is the closest thing I have had to a prawn since giving up meat. They were also extremely addictive and even the OH said they were “really good” – a massive compliment coming from him!

Soft in the inside, crispy on the outside, and super delicious served with tartar sauce. Here goes my vegan scampi recipe….

PS plated

Vegan scampi recipe:

Makes 2 – 4 portions depending on
size and sides.

Ingredients:

Prawns:

1/2 x cup pureed sweet
potato*

1 x cup wheat gluten

1 x tsp garlic powder

1 x tsp paprika

1 x Tbsp vegetable oil

1 x cider vinegar

Juice ½ lemon

*Sweet potato puree recipe:

1 x medium sized sweet potato

1 x stock cube

Water

Broth:

1 1/3 x L
water

1 ½ Tbsp salt

1 ½ Tbsp kelp powder

Breadcrumbs:

2 x slices brown bread

½ teaspoon kelp powder

½ teaspoon garlic powder

1 x teaspoon salt

Black pepper to taste.

½ x cup faux milk.

Juice ½ lemon.

Methods: 

Pureed sweet potato

Peel the potato and chop into chunks. Place in a pan and add enough cold water to cover.

Crumble a stock cube over the top and bring to the boil. Boil until the potatoes are tender then whizz to a puree using a food processor.

Allow to cool before using.

Prawns:

Mix the wheat gluten flour, garlic powder and paprika
together.

In another bowl, combine and whisk the sweet potato puree, oil, vinegar and lemon juice.

Mix the dry ingredients into the wet using a spoon. When combined, add to a mixer and using the kneading tool, knead until you have a smooth dough (can be done by hand if preferred). Pop in the fridge for an hour or so.

Roll the dough out flat then gently roll up. Using a large, sharp knife, cut into thin slithers (NB: dough will increase in size when cooked).

PS Roll

PS Raw

Broth:

Into a decent sized saucepan, add the salt and kelp powder, and then stir in the water.

Before turning on the heat, add the strips of prawn. Then heat until the broth comes to the boil, then immediately reduce the heat to a simmer.

Simmer for 30 minutes (prawns should float to top). Remember that thicker slices will take longer.

The broth will smell DISGUSTING whilst heating up. Seriously, I was heaving. The closest smell I can think of is Cleethorpes pier! But don’t let this put you off, I promise that the resulting prawns are delicious!!!

Drain the prawns and allow to cool. I then left mine uncovered in the fridge overnight to allow them to dry out slightly.

Breadcrumbs: 

Whizz up the bread in a food processor. Add the salt, kelp powder and pepper before whizzing a bit more until you have fine breadcrumbs. Pour into a bowl.

In a separate bowl, mix the milk and lemon juice. Then, dip each prawn into the milk, them bury into the breadcrumbs before placing onto a well-oiled tray.

Bake at 180oC for about 20 mins, or until browned and crispy.

Enjoy with oven chips and homemade vegan tartar sauce (I add chopped gerkins and capers to vegan mayo with a squeeze of fresh lemon juice – simples!)

PS Dipped 

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8. Vegan sticky BBQ spare ribs

PS rib lift

Yes, they’re vegan!

Tonight I had the tea that dreams are made of…. vegan sticky barbecue spare ribs!

*mmmm, spare ribs*.

Before I turned veggie, I’d do BBQ ribs at least once a month. Well, it’s officially been a year since I last ate meat (let alone a spare rib) so I am feeling rather smug with myself for coming up with this recipe!

It’s quite a laborious manufacturing process as the recipe involves making your own seitan, but it’s so worth it.
The results of your hard work are succulent “ribs” with a crispy, sweet sticky coating and a good meaty bite….

And the fun part is, I used wooden lollipop sticks to represent the bone 🙂

PS rib bones

Vegan sticky BBQ spare rib recipe:

Ingredients:

Ribs:

(Credit where credits due, I did loosely base my seitan on this lovely recipe:  http://yeahthatveganshit.blogspot.co.uk/2011/11/favorite-quick-seitan-recipe.html, but I made several changes in order to make a more barbequey flavour rather than a chickeney one.)

  • 3 x cups of vegetable stock
  • 1 x teaspoon of soy sauce
  • 4 x minced garlic cloves
  • 3 x tablespoons olive oil
  • 3 x cups of vital wheat gluten
  • 0.5 x cups gram flour
  • 0.5 x cups nutritional yeast
  • 2 x teaspoons smoked paprika
  • 3 x teaspoons of chipotle chilli tabasco sauce (or more if desired!)
  • 2 x teaspoons black pepper

 Sauce:

  • 2 x tablespoons olive oil
  • 0.5 x teaspoons black pepper
  • 3 x teaspoons smoked paprika
  • 1 x teaspoon turmeric
  • 3 x tablespoons tomato paste
  • 0.5 x red onion (finely diced)
  • 1 x tablespoon treacle
  • 2 x tablespoons golden syrup
  • 4 x tablespoons brown sugar
  • 1 x teaspoon chipotle chilli Tabasco sauce
  • 1 x teaspoon soy sauce
  • 1 x tablespoon tomato ketchup
  • 1 x tablespoon of smokey BBQ spice mix (I used Old El Paso’s for fajitas)

 

Method:

Ribs:

First you have to make your seitan!

Whisk together cooled vegetable broth, olive oil, garlic, soy sauce and Tabasco sauce.

In a separate bowl, mix together the wheat gluten, paprika, gram flour, nutritional yeast and pepper. Make a well in the centre of these dry ingredients and pour in the wet ingredients.
Stir well with a wooden spoon until everything is combined and a soft dough is formed.

Next, you can either knead the dough for ages until you see the strands of stretchy gluten forming, or you can do what I did and chuck it into your mixer and knead the f*ck out of it using the dough attachment. You should end up with a soft but stretchy lump of seitany goodness:

PS Seitan rib

You now need to get the dough onto the lollipop sticks. The best way I found was to stretch a bit of seitan over the stick, then twist the stick so that the seitan wraps around it. Once you have the right amount of “meat” on the “bone”, use your hand to try and mould the seitan into a rib shape.

PS rib wrap 

PS raw rib

PS rib mould

Wrap each rib loosely in a bit of tinfoil (I managed to get 16 ribs out of my dough), and put into a steamer for 30 minutes.

 PS rib steam

Allow to cool and refrigerate until you’re ready to use.

Sauce:

Heat up 1 tablespoon of olive oil in a frying pan and then stir in the pepper, smoked paprika and turmeric. Then add the onions and just as they start to soften, stir in the tomato paste, BBQ seasoning, soy sauce and tabasco.

Once heated through, add a little water to thin the tomato paste out and add the ketchup, treacle, golden syrup and sugar. Mix well with a wooden spoon and heat until the sauce starts to boil.

Next add your spare ribs and roll them around to coat them. Leave boiling until the sauce starts to stick to the ribs.

Heat up a tablespoon of oil in a clean frying pan and using tongues add the spare ribs. (N.B.: Try to let a little of  the sauce drip off the ribs before frying – you don’t want them to be too thickly smothered as if allowed to cool, the sauce goes very chewy. This is nice in the right quantity as it gives a lovely authentic crispy crust to the ribs, but too much would be like eating meaty bonfire toffee! )

Whilst the ribs are frying, add some hot water from the kettle to the remainder of the BBQ sauce to thin it down. This is heavenly when poured over chips ♥

Once the ribs have started to go black round the edges, they are ready to serve! I had oven wedges (as prepared by the other half) with mine. *drool*

PS ribs plate 

I gave myself six ribs, but this was far too much – four would have been plenty. Luckily for me, ratties seem to love vegan spare ribs too, so the little fatties shared my last one between them.

I have also popped some of the left over seitan into the freezer, so I will have to report back on how well it kept*.

Bon appetit!

 

Flash-Gordonette…x

 

 

 

 

 

 

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