Tag: vegan

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Pasta Flageolet Soup

From: Linda McCartney´s Home Cooking, p. 57

This soup really surprised me as it has a very creamy consistency I would not have thought possible for a soup that does not use any dairy products. The secret is blending half of the soup after the cooking time- the white beans will work the magic. Definitely a recipe to make it into my repertoire.

Gluten-free: Use gluten-free pasta. I tried some red lentil pasta in this soup but found that the lentil taste was too strong. I would recommend using gluten-free pasta made from corn flour.

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Hummus

From: Linda McCartney´s Home Cooking, p. 64

A great basic that should never be missing in your fridge. Hummus is vegan and gluten-free and versatile to use. Try it as a dip with vegetable sticks, as a filling for pitta bread alongside a crisp salad and falaffel, or as a sandwich spread.

Variations: You can experiment with spices such as a tandoori curry blend or harissa. Hummus with some chopped dried tomatoes and a little tomato paste is great in summer, and in autumn you can add some cooked pumpkin before blending.

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Moroccan Carrot Salad

From: Linda McCartney’s Home Cooking, p. 76

A very colourful winter salad that makes you happy as soon as you look at your plate. It is packed with flavour and vitamins and can make a meal in itself.
I would suggest serving it as a starter just on its own, or with some pita bread and hummus as lunch.
The recipe serves 4 as main course or 8 as a starter.

Plate with Moroccan Carrot Salad
Moroccan Carrot Salad. Photo by Almut Späth CC AT-NC license

Variations

Leave out the onions and use 1tbs of honey (and optional 1 tsp of mustard) in the dressing.
Oranges can be substituted for chopped apples or pears, and currants for chopped dates or dried apricots.
For a milder flavour of the original recipe, try using a shallot instead of the onion.

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Guacamole

From: Linda McCartney´s Home Cooking, p. 64

This guacamole is really addictive and combines fresh avocado with the slightly sour flavour of tinned chillies. It is great to accompany mexican food such as tacos or fajitas, and also makes an excellent dip for crudités.

Variations: For a change, try using some finely chopped fresh chillies instead of the tinned ones (to taste) and adding 2 tablespoons of yogurt (or soy yogurt) for a fresher taste.

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Beefless Stew

From: Linda McCartney´s Home Cooking, p. 86

Plate with Beefless Stew
Beefless Stew. Photo by Almut Späth CC AT-NC license

This stew became an instant favourite of my daughter- she just did not stop eating…
It is a great recipe for preparing in advance and re-heating when needed.

I used soy steaks from vantastic foods. In Germany, smaller TVP chunks are also available from Alnatura.

Variations: To give this dish more flavour, try using vegetarian worcestershire sauce instead of soy sauce, and add 1/2 a chopped and deseeded chilli and 3 tablespoons tomato puree.

Gluten- free: If you want a gluten-free meal, check that the TVP chunks or burgers you are using are are gluten-free.

Vegan: The stew is vegan if you use margarine or vegetable oil instead of butter.

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Almut's recipes

Vegan “Parmesan”

This tasty vegan alternative to parmesan is very quick to make and keeps in an airtight jar for a few days. It can be used in the same way as dairy parmesan.

Ingredients:

  • 100g blanched almonds
  • 20 g breadcrumbs
  • 30g nutritional yeast
  • 1/2 tsp salt
  • black pepper to taste.

Chop the almonds and toast them lightly in a dry pan. Remove from the heat and leave to cool slightly. Put the almonds and all remaining ingredients in a blender and blend until it is as fine as you prefer.

TIP: It goes well with Cauliflower Mexican Style or Cheese and Tomato Casserole.

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Home-made Tomato Sauce

From: Linda McCartney’s Home Cooking, p. 147

This is another essential and basic recipe to be used for a variety of dishes. As Linda points out, the longer you simmer it, the better. So remember to prepare the Tomato Sauce well in advance.