Tag Archives: pasta

Tempeh Stroganoff

tempeh stroganoff
1 big onion, cut into half moons
1.5 cups butternut pumpkin, roughly chopped
1.5 cups sweet potato, roughly chopped
1 small parsnip, chopped
1 stock cube
1 tablespoon tomato paste or sauce
1 tablespoon tamari

Cook the onion in a little oil, then add the remaining ingredients, bring to a simmer, and leave for 10 minutes. Then add 1.5 cups pasta.

1 clove garlic, chopped
2 cups mushrooms, chopped
1 300g block tempeh, diced
4 tablespoons wholemeal flour
1 tablespoon tamari
1 tablespoon hot english mustard
3/4 cup oat milk

When the other ingredients are simmering, but before the pasta is added, fry the tempeh in a little oil, until golden. Add the mushrooms. When the mushrooms are cooked, sprinkle the flour and mix in, then slowly adding oat milk, like making a roux sauce. Add the tamari and mustard, and keep stirring until thick and bubbly.

When the pasta has been cooking for 5 minutes, add:
3 cups roughly chopped kale
one zucchini, diced

Simmer for another 5 minutes, then add the mushroom mixture, parsley, pepper and vegan buttermilk (made from 1/2 cup oat milk and 1 tablespoon lemon juice).

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Choi Sum with Buckwheat Noodles and Tofu


Ingredients (all organic) for one big serve:
around 1 inch of ginger
1 chili
1 clove garlic
2 T apple cider vinegar
2 T tamari
187g firm tofu
1 hungarian hot wax chili
1 onion
1 teaspoon honey or rice syrup
2 T sesame seeds
1/2 bunch choi sum, roughly seperated into stems and leaves
1 carrot, julienned
small handful green beans
100g buckwheat noodles, or other dry pasta


In a mixing bowl combine 1 inch of ginger, 1 chili, and 1 clove of garlic, all finely chopped. Mix in about 2 tablespoons each of apple cider vinegar and tamari.

Chop 1/2 a 375g block of tofu into cubes and mix in the marinade.

Chop 1 onion into half-moons, and 1 hungarian hot wax chili into rings, and scatter through the tofu, gently mixing it all up.

Drizzle with 1 teaspoon honey or rice syrup. Set aside for at least an hour.

Cook noodles according to package directions and set aside (do this either right before, or during stir-frying)

In a large frying pan or wok dry fry sesame seeds until golden. Add 1 teaspoon sunflower oil and the tofu mixture, trying not to add any of the marinade liquid.

Add the choi sum stems, carrot, and green beans and stir fry for 3 minutes or so. Add the choi sum leaves and the rest of the marinade, cook until just wilted.

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Fettucini with Sautéed Kale


Onion, garlic, celery and kale, with grated carrot and lots of lemon juice and cracked pepper added when the kale is cooked.

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Fettucini Bolognase

Fettucini Bolognase
I didn’t have any tomatoes to make this, so I made tomato paste and water taste good by adding red wine, balsamic vinegar, nutritional yeast, tamari and fresh herbs to the sauce. nom.

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basic fake cheese pasta sauce


in a small saucepan, mix:
1 teaspoon sunflower oil
3 teaspoons oat, or other non-dairy milch
1 tablespoon wholemeal wheat flour
add:
1 clove organic garlic, chopped (cheap garlic is grown in China, bleached and irradiated )
1 tablespoon nutritional yeast/savoury yeast flakes

add more milch, slowly. put on a medium-low heat, stirring a lot, and gradually adding more milch, until you’ve added about 3/4 of a cup, add about 1/2 cup of water gradually (preferably pasta cooking water). Add frozen peas, carrot, anything else that takes a couple of minutes to cook, and bring it to a slow boil. Then add smoked tofu, parsley and cooked pasta.

Adjust seasonings with a small amount of lemon juice or vinegar, and some cracked pepper. Nom.

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