Tag Archive | pork

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


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



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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28. Vegan dim sum


Feeling pretty tired as I write this. I was up late Monday night having snowboard lessons, up late last night having mega yummy vegan pizza with a bunch of fab girlfriends, and tonight we had a
late tea because I decided I simply HAD to have homemade dim sum.
If you’re not too bothered about authenticity, you can pretty much put anything in your dim sum. Tofu, veggies, seitan, beans… in fact I used all of these ingredients as I had a lot of stuff to use up.
I made three different types of dim sum as I couldn’t decide which type I wanted most. Deep fried, pot stickers or steamed? But this was fine as it allowed me to get creative and make up three different fillings.
I ended up going for deep fried rolls filled with seasoned veggies; peanut, spinach and tofu pot stickers; and seitan and black bean dumplings. If I had to pick an absolute favourite it would probably
be the veggie rolls, but I suspect that was something to do with the deep frying. They were lovely and crispy but the fat content means they are best enjoyed sparingly. My favourite filling was probably the peanut, spinach and tofu mixture. It was flavoursome and reminiscent of satay, which is always a hit in our house. I’m glad I decided to steam the seitan and black bean dim sum as the finished product reminded me of pork dumplings, which were always a firm favourite of mine before I gave up eating meat.
To be honest, you could mix and match any of the following fillings with any of the different cooking methods. It’s fun to experiment!

I used this recipe:


I did run out of white flour and had to replace the last ½ cup with wholemeal. I think I got away with it although it did give darker dough.


When ready to use, roll out the dough as thinly as possible (when you think you’ve got it thin enough, roll it some more! The thinner the better!) and then I used a pizza roller to cut out ~3”x3” squares. This amount of dough made around 20 dim sum.

Deep-fried, crispy veg rolls.7



¼ x cup chopped kale

¼  x cup grated carrot

¼ x cup shredded white cabbage

1 x tsp mirin

1 x tsp cornflour

1 x tsp Chinese five spice

1 x tsp sesame seeds

½ x tsp minced ginger

1 x tsp chopped coriander leaves

1 x tsp fresh lemon juice


Mix all of the above together in a bowl.

Take a heaped teaspoon of the filling and arrange along the edge of one of the dough squares.

Roll the dough up and tuck in the ends. (Mine were far from perfect looking but since it was only me and the hubby eating them, I wasn’t too bothered.)


Drop into a deep fat fryer at 180oC for around 12 minutes, until golden brown. They should float when ready.

Drain and serve.


Peanut, spinach and tofu



1/3 x cup peanuts

¼ x cup wilted spinach (try and squeeze out as much
liquid as possible)

1 x tsp minced garlic

¼ x tsp minced red chilli


Whizz up all of the above in a food processor until you get a coarse paste.

Using a teaspoonful of mixture per square of dough, make some parcels (Google “how to fold dim sum” if you’re struggling, there are many different methods).

Heat up a tablespoon of oil in a heavy non-stick pan and add the dumplings. Cover for a couple of minutes, then carefully add ½ a cup of water to the pan and re-cover.

Cook until the water has evaporated off (about 8 mins).


This method creates a dumpling which is steamed and chewy on top, but crispy and delicious on the bottom. Serve crispy side up to prevent from going soggy.


Seitan and black bean dumplings



? x cup chopped seitan (I used a some seitan that I had left over from making my BBQ ribs. I promised I would report back on how well it freezes… and I’m happy to announce that it freezes very well!)

1 x small chopped onion (fried)

? x cup black beans (I used tinned)

1 x tsp minced red chilli

¼ x tsp dried chilli flakes

1 x tsp dried sage (not very authentic but I find sage helps to give a “meaty” flavour)

½ x tsp smoked paprika

¼ x tsp minced garlic

¼ x minced ginger


Whizz everything together in a blender until a paste is formed.

Place a teaspoon of mixture onto the centre of each square of dough. Fold up the corners and mould into a little dumpling shape.

Put the dumplings into a steamer and cook gently for 18 – 20 minutes until the skins are translucent.




I served the dim sum with a side of kale noodles and the following dips:

Sweet and sour: http://chinesefood.about.com/od/sauces/r/sweetandsour.htm

Tangy soy: http://www.chow.com/recipes/28053-tangy-soy-dipping-sauce
(Although I swapped chilli oil for minced chilli and added some thinly sliced raw onion)


My husband must be kicking himself for promising to wash up, I think I must have used every pan and utensil in the house 😉 haha!
But I can’t feel too guilty, my comfy bed awaits…