🔻Mixed vegetable Quiche (vegan)

 

 

Guess what? You don't need eggs to make quiche! Actually, you don't need any animal products at all!

This Quiche is delicious, super easy to make, and you can adjust the filling to fit whatever you have in your fridge! Perfect for picnics on the beach, to take to a party or just to enjoy at home! 

 

To make this low fodmap friendly, use a gluten free pastry (check the ingredients are suitable first!) and use lowfodmap veggies such as the ones I used.

 

I love to see your creations! Tag me @carrotsncashews 

 

 

 

 

 

You will need:

 

Jus Rol puff pastry

Any veggies you fancy. I used a handful of green beans, half a courgette and a red pepper.

 Drizzle of Garlic olive oil

Tsp mixed herbs

Pinch of chilli flakes

1/2 tsp smoked paprika

2 large tomatoes, thinly sliced for the topping

For the eggless filling:

Flax egg (1 tbsp flaxseed mixed with 2 tbsp water and left for a few minutes)

Block of tofu

Plant milk (roughly 300ml, you may need more or less!)

1/4 tsp turmeric

Tsp mixed herbs

Handful of plant based cheese (I used grated violife)

Tbsp nutritional yeast

Salt and pepper

Dash of oil (I used truffle, you can use garlic, olive oil, anything!) Plus extra for topping if you like.

 

 

Here's how to make it!

 

 
 
 

Preheat oven to 185C
Serves 4
 
First, mix your flax egg together and leave to set.

chop your veggies into thin slices, add some garlic oil to a hot pan and stir fry your veggies on medium heat, adding the herbs and spices. Season with salt and pepper to taste.

Roll your pastry out to fit your greased quiche tin. lay it in and trim off any excess. prick bottom a couple of times.

Next, make the eggless filling. put everything in a blender apart from the plant milk, then blend slowly adding the plant milk until it reaches the desired consistency. You want it to be smooth and still fairly thick. about the same consistency as custard rather than thin like cream.

Mix your eggless filling with the veggies, and pour into the pastry in the quiche tin.

Top with sliced tomato, some black pepper and drizzle over an oil of your choice (optional)

Bake in the oven for 20 minutes, then check it to make sure the pastry isn't burning, (if it's looking too brown then cover with foil) then bake for another 20 minutes. After that check the filling. If your eggless mixture is still runny it needs longer in the oven. You know when it's done if it's soft but set and the pastry is nice and brown.

Take out and leave to cool for 10 minutes, your quiche will set even more during this time.

Serve with, whatever you like! Potato salad, green salad, rice, roasted veggies, whatever you fancy! enjoy!





Tofish and chips

(with mushy peas and tartar sauce)

 

 

Before I decided to try plant based eating, I was a vegetarian. Which meant I never ate fish. I always felt like I was missing out when my family got fish and chips. It wasn't until I went plant based back in January (after being veggie for over 20 years) did I realise that you can make a completely plant based fish and chips, so good that even people who enjoy the original love it!

 

 

I'm very proud of this recipe! It's the perfect Saturday night dinner in front of the TV! This recipe serves 4.

 

Tofish and chips

 

You will need:

For the Tofish:

• 2 firm blocks of tofu (we used tofoo)
• 2 sheets of nori
• 1 small bottle of ale (we used gluten free ale)
• Roughly 150g flour (we used gluten free white flour)
• salt and pepper
• oil of your choice for frying. We used sunflower oil.

For the chips:

• 2 large white baking potatoes
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• salt and pepper

For the tartar sauce:

• 3 tbsp mayo of your choice (we used vegan mayo)
• 1 tsp sweet onion relish
• 1tsp capers, chopped
• 2 small pickles, chopped
• small sprig of dill finely chopped
• 1/2 tsp maple syrup
• 1 tsp lemon juice
• salt and pepper

For the mushy peas:

• 100g peas (we used frozen)
•  1 Tbsp margarine or vegan butter
• 1 tsp lemon juice
• 1/4 tsp garlic powder
• splash of plant based milk to blend.

Here's how to make it:
Preheat oven to 200, or 185 fan.
Peel the potatoes, and chop them into chip shape. Pop into a bowl with the oil and spices and give it a good mix.
Place into a single layer on a baking sheet and cook for 15 minutes, turn and cook for another 10 or until they are golden brown, crispy and cooked all the way through.

Drain the tofu blocks and slice into rectangles. Now cut the nori to size to fit each piece. This may seem a pain but its definitely worth it! Press each piece of nori to a piece of tofu, use some water to stick it down if it's not quite sticking.

Next make the batter. Put the flour in a bowl, add the spices and give it a stir. Then add the ale slowly stirring until it reaches a nice batter consistency. You want it about the same as pancake batter. Let sit for a couple of minutes.

To make the Tartar sauce, mix all ingredients together in a bowl and its done!

To make the peas, pop everything except the milk into a pan and cook until the peas are soft. Add a splash of milk if needed and blend.

Now finish the Tofish off. Promise me you will be very careful during this stage! You're cooking with very hot oil, be careful not to over heat!
Put your oil in a deep bottom pan until it is roughly 2cm high in the pan. Gently heat until very hot. To check, drop a tiny bit of tofu in and if it bubbles then you're good.
Dip your Tofish in the batter one piece at a time, tap off excess and place in the oil nori side down. You will have to cook in batches. After about 3 minutes, turn and cook for another 3 minutes on the other side. Then place on a bit of kitchen paper to drain while you finish the rest.
If you didn't want to cook in so much oil you could oven bake them but you wont get that crispy outer.

Serve with a squeeze of lemon if you wish!

Plate up, enjoy and marvel at why you never made this before!

Enjoy!

Just add some rubbish Saturday night TV and you're set!

BBQ pulled jackfruit sliders

with sweet potato wedges and carrot and apple slaw

 

Want that same pulled pork taste without the meat? Jackfruit is your new best friend!


What on earth is jackfruit?

 

Jackfruit is the largest tree fruit on the planet! Just one tree produces hundreds of fruit in one year! The ripe fruit is golden yellow in colour and tastes like a mix of banana and mango.

 

It was discovered that the young jackfruit, green in colour, can be shredded and looks and tastes similar to pulled pork!

 

 

Jackfruit

 

 

where can I find it?

 

Tinned young green jackfruit can be found in many Asian supermarkets and online. Make sure you buy the stuff in water, not brine!

 

 

So now we've had our jackfruit lesson, let's find out how to cook it!

 

This recipe serves two hungry people!

 

You will need:

• Two tins of jackfruit
• 1 tbsp. olive oil
• 1tsp smoked paprika
• 1tsp brown sugar
• 1tsp garlic powder
• 1tsp onion powder
• 1\2 tsp chilli powder (you can make it more spicy if not making for kids)
• 1\2 tsp black pepper
• salt to taste
• Your favourite BBQ sauce
• Burger buns of your choice

For the slaw:

• One apple
• One large carrot
• 1/2 small red cabbage
• 2 tbsp your choice of mayo (we used vegan mayo)
• Juice of half a lemon
• Salt and Pepper to taste

For the sweet potato wedges:

• Two medium sized sweet potatoes
• 2 tbsp olive oil
• 1 tsp paprika
• 1\2 tsp garlic powder
• 1\2 tsp chilli powder
• sprinkling of salt and pepper

Here's how to make it:

Sweet potato:
Simply chop your potato into wedges, add the oil and spices and stick in a hot oven (roughly 200 or 180 fan) and cook for around 40 minutes until soft all the way through.

Slaw:
Finely slice the cabbage and place into a bowl. Grate the apple and carrot and place into the bowl with the cabbage. Mix in the lemon juice, mayo, then add salt and pepper to taste. Done!

Jackfruit:
Drain the jackfruit and put it in a bowl, then cut off the hard core and throw that part away. place the rest back in the bowl.

Then shred the jackfruit with your fingers, it should come apart easily. Throw away any hard seeds you may find, like this one:

When it's all shredded, add the spices and give it a good mix around. Add the olive oil to a pan and when it's nice and hot add the jackfruit, cook for a few minutes for your spices to cook off and then add your BBQ sauce. How much you add is up to you, we like to add loads to make them extra saucy!

Once that is heated through your jackfruit is ready!

Assemble:
First place a nice large spoonful in your bun, add on top some slaw, and serve your sweet potato wedges on the side with more slaw if you wish.

Enjoy!






 



Smokey Sausage Casserole

 

Okay I know what you're thinking, It's still summer, it's not casserole weather yet! But as I'm writing this its cold and rainy outside, so I feel like the good old English weather has brought us to casserole season sooner than expected!

We enjoyed this on mash potato, but it also works with brown rice, or cous cous, or even a jacket potato! Let me know what you think and don't forget I love seeing your pics! This recipe serves 4.

 

you will need:

• 1 tbsp olive oil
• pack of 6 sausages of your choice, we used the brand 'secret sausages'
• one onion, chopped
• one red pepper,chopped
• one stick of celery, chopped
• one carrot, grated
• One clove of garlic, crushed
• 1 tbsp paprika
• 1 tsp cumin
• 1/2 tsp black pepper
• salt to taste
• tin of beans of your choice, drained and rinsed. We used haricot
• tin of passata
• 1 tsp Tamari or soy sauce
• 1tsp Maple syrup
• 350ml veggie stock

Now here's how to make it:

Put the oil in a large pan on medium heat, let it heat up then add the sausages. Cook until they are brown then remove from pan and set aside.

Add the onion, red pepper, celery, and carrot to the pan and cook for 5 minutes until the onion and celery start to turn translucent. Then add the spices, and crushed garlic and cook for a minute more.

The sausages should have slightly now, slice them in half on the diagonal, and add them back into the pan along with the beans. Then tip in the passata, putting a splash of water in the empty tin, giving it a swirl then adding it into the pan. Also add the stock. Finally add the Tamari and Maple syrup and give everything a good stir.

Let it bubble on a low heat until the sauce has thickened, about 25 minutes. Have a taste and add salt if desired or more pepper.

Serve with anything you like! We chose mash potato.

Enjoy!

Sausage Casserole with mash, perfect for a rainy Monday!