Chicken-Style Seitan

Why eat an actual chicken? This easy-to-make seitan has bite and flavour. Slice thickly and braise in some stock or gravy and eat as ‘medallions’, slice thinly and stuff in a sandwich, or cube and use in a stir-fry. Ingredients Wet mixture 250 ml (1 cup) vegetable or vegan ‘chicken’ stock 70 g (1/2 cup)Continue reading “Chicken-Style Seitan”

Jean’s Pasta Salad

Bring this pasta salad to the family barbecue, and if it’s all you can eat there, you’re still not missing out.With lots of thanks to my friend Jean for giving me the recipe, which I’ve only slightly adapted. Ingredients For the salad500 g whole-wheat pasta, cooked till al dente, rinsed with cold water until stoneContinue reading “Jean’s Pasta Salad”

Fully Loaded Fries (or a Homage to ‘Kimchi Karbdashian’)

This is my version of the loaded fries I ate at Vegan Heroes, a vegan fast food restaurant that I sincerely hope will survive the Corona crisis. Treat this recipe as a blueprint and add or leave out whatever you like. Serves 2 (double, triple, etc, as needed) Ingredients For the sauce:115 g plant yoghurt2Continue reading “Fully Loaded Fries (or a Homage to ‘Kimchi Karbdashian’)”

Okey Dokey Artichokey Sauce with Mushrooms and Pasta

Not a looker, but this vegetable sauce has kick and flavour. Serve like this, with any vegetable, chickpeas or lentils and pasta, or as a dip. Ingredients Olive oil 1 small onion, chopped 3 cloves garlic, chopped 1 red chilli pepper, seeds left in, chopped 390 g tin (240 g drained weight) artichoke hearts inContinue reading “Okey Dokey Artichokey Sauce with Mushrooms and Pasta”