In January, many meat eaters turn to plant-based diets in an effort to commit to what’s known as Vegan. Swapping steaks for soy burgers and more veggies seems easy enough, but how easy is it to cook meatless recipes At home?
Thanks to Thoughtful chefwe whipped some of them up completely vegan recipes in our own kitchen – in an effort to eat more plant-based, healthy to eat and to save money in January. Some contain “fake” meat, in an effort to convert those who think that no meat is not a meal, but also pure vegetable options.
Follow these recipes and our cooking videos to see how we’re doing. We also decide whether, as regular carnivores, we cook these dishes afterwardsVegan.
Heura vegetable noodles with chicken and turmeric
1 red onion
2 tsp ginger and garlic paste
160g Heura chicken pieces
1 tablespoon green harissa paste
1 tbsp sun-dried tomato puree
1 teaspoon of turmeric
½ vegetable stock cube
100 g brown rice noodles
Preheat the oven to 240C. Peel and cut the celeriac and carrot into 1 to 2 cubes. Place on a baking tray lined with baking paper, drizzle with 1 tbsp oil and season with sea salt and black pepper. Roast for 15-20 minutes, until tender and golden brown.
Coarsely chop the onion. Heat a large pan with 1 tbsp oil over medium heat. Add the onion, ginger and garlic paste and cook for three to four minutes, until softened. Add the chicken pieces, harissa, sun-dried tomato puree and turmeric. Season with sea salt and cook for three minutes.
Add 500 ml of hot water to a pan and bring to the boil. Crumble in the stock cube and stir. Simmer for two to three minutes, until slightly reduced. Add the kale and roasted vegetables and cook for three minutes. Season with sea salt. Put everything in one pan and let it simmer for a minute.
Before serving, divide the cooked noodles among serving dishes and pour over the broth.
What we thought
Honestly, this dish is not just for Veganuary. Packed with flavor and goodness, it was really filling too, thanks to the copious amounts of celeriac and the soy chicken. Which leads me to say I had never tried the Heura vegan chicken brand previously, but I’ll be sure to add it to the basket for future shopping trips. Delightful.
Satay tofu scramble with lime and snow peas rice
80 g brown rice
60 g shiitake mushrooms
2 garlic cloves
4 cm fresh ginger
½ red pepper
Handful of fresh mint
80g snow peas
280 g naked tofu
2 tablespoons of Asian pasta
1 tablespoon of tamari
1 tbsp maple syrup
30 g deep-roasted peanut butter
Bring a medium saucepan filled with salted hot water to a boil. Add the rice and cook for 25-30 minutes, until cooked through, drain. Return to pan and set aside.
Halve the mushrooms. Finely chop or grate the garlic and ginger. Thinly slice half of the chilli (remove the seeds if you prefer less spicy). Grate and cut the lime into quarters. Pick the mint leaves from the stems and chop finely.
Heat a large skillet with 1 tsp oil over medium heat. Add the snow peas and cook for two to three minutes, until softened. Remove from pan and set aside.
Heat the pan with 1 tbsp oil again on high heat. Add the mushrooms and crumble in the tofu. Cook for six to eight minutes, until the tofu is crispy and golden brown. Stir in the ginger, garlic and chilli. Season with sea salt and black pepper.
For the satay sauce; Mix the Asian paste, tamari, juice of two limes, maple syrup, peanut butter and a splash of water in a small bowl. Stir until smooth. Pour the sauce over the tofu and cook for one minute. Add another splash of water if needed to make a creamy sauce.
Stir the snow peas, zest and half of the mint into the rice. Serve the rice with the satay tofu. Garnish with the remaining mint, lime wedges and chilli.
What we thought
This was such a pleasant surprise because – I won’t lie – tofu is not my favorite meatless protein substitute. I really rate the Tofoo Co and have to say the tofu is so nicely mixed with the rice and snow peas. At times like this Mindful Chef is a godsend as not every kitchen has the ingredients to make an Asian pasta and satay sauce and these really helped in making the dish. I would eat this for breakfast, lunch and dinner so I would call that a success.
Creamy porcini mushrooms gnocchi with walnuts
120 g chestnut mushrooms
75g baby plum tomatoes
1 vegetable stock cube
2 tablespoons of nutritional yeast
10 g of dried porcini mushrooms
250 g potato gnocchi
4 tsp garlic paste
½ tsp red chilli flakes
Handful of fresh parsley
80g almond yogurt
Heat a medium skillet with 1 tbsp oil over medium heat. Cut the mushrooms into quarters and add them to the pan along with the whole tomatoes. Season with sea salt and cook for three to four minutes, until tender.
Dissolve the stock cube and nutritional yeast flakes in a jug with 150ml of hot water. Add the dried porcini mushrooms and let it steep.
Bring a large pot filled with salted hot water to a boil. Add the gnocchi and simmer for two minutes until they float to the top and drain.
Meanwhile, finely chop the shallot. Add the shallot, garlic paste and chilli flakes to the mushroom pan. Cook for two minutes and then pour in the stock mixture. Cook for two to three minutes, reduced to two-thirds.
Add the cooked gnocchi to the sauce and cook for one to two minutes. Coarsely chop the parsley and break the walnuts apart. Add the yogurt and half the parsley to the pan and stir. Season with sea salt and black pepper.
Serve the gnocchi on plates and sprinkle with the walnuts and the rest of the parsley.
What we thought
This is an excellent option for anyone on a plant-based diet or lactose intolerant, but still wants to enjoy a creamy pasta or gnocchi dish. While the nutritional yeast and mushrooms take care of this, there’s a pungent, spicy flavor that goes along with it – whether that’s to your taste buds or not. Personally, I prefer the plain version of the dish, but this is a great alternative if you’re cutting back on dairy.