Vegan Corn Dog

Ingredients

4 vegetarian Sausages
2 large hot dog buns

Corn Flour Batter

75 g plain flour
45 g yellow cornmeal
1 tbsp sugar
1/2 tbsp baking powder
1/2 tbsp vegan egg replacer
1 tbsp water
125 ml oat milk
sunflower oil

Seasoned Flour

50 g Plain Flour
1 tsp cayenne seasoning
1 tsp paprika seasoning
pinch of salt and pepper

Tobacco Onions

1 slice white oion
2 tbsp Old Bay Seasoning
100 g plain flour

Garnishes

1 tbsp fresh coriander finely chopped
chili jam
vegan barbeque sauce

Method

  1. Firstly, make the Corn Dog batter by combining the plain flour, yellow cornmeal, sugar and baking powder in a large bowl. Then add in the egg replacer with the water and gradually mix in the oat milk until you get a smooth batter.
  2. Next, make your seasoned flour by mixing together the plain flour, cayenne, paprika, salt and pepper in a bowl. Roll the Linda sausages in the seasoned plain flour to cover the full sausages. Set aside to cook later.
  3. Next make your tobacco onions, by thinly slicing an onion into half-moon shapes and tossing them well in plain flour and Old Bay seasoning.
  4. In a large pot over medium heat, add enough sunflower oil to come halfway up the sides and heat to 170ºC. Dip the sausages into the corn batter mix and then fry in the oil until golden brown – around 5 minutes. Ensure you turn the sausages throughout cooking to ensure an even cook and golden colour. Once cooked, remove the sausage from the oil and place on kitchen towel to absorb excess oil.
  5. While the corn dogs are resting, cook your tobacco onions. Use the same pan of oil as you did for the sausages and add the onion mixture to the oil and deep fry until golden brown – around 4 minutes. Remove from the oil and drain.
  6. Serve two sausages in each of your hot dog buns, topped with crispy Tobacco onions, chili jam and barbeque sauce. Garnish with fresh coriander.

Makes 2 servings.

Source: Vegan Food and Living

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Vegetarian Zucchini Moussaka

Ingredients

5 zucchini, sliced thinly lengthwise
1/3 cup extra-virgin olive oil
1 onion, chopped
2 red bell peppers, seeded, cored, and thinly sliced
1 clove garlic, finely chopped
1 (14-ounce) can tomatoes,with juice
2 tablespoons tomato paste
2 tablespoons finely chopped fresh mint
5 ounces Gruyere, thinly sliced
1/3 cup all-purpose (plain) flour
2 cups plain yogurt
2 large eggs
1-1/2 cups freshly grated Parmesan

Method

  1. Preheat the oven to 350°F (180°C).
  2. Butter a large baking dish or 4-6 individual baking dishes.
  3. Fry the zucchini in batches in the oil in a large, deep frying pan until lightly browned, 5-7 minutes per batch. Drain on paper towels.
  4. Add the onion, bell peppers, and garlic to the same pan. Saute over medium heat until the onions have softened, about 5 minutes.
  5. Stir in the tomatoes, tomato paste, and mint. Simmer for 2 minutes.
  6. Layer half the zucchini slices in the prepared dish with half the tomato sauce. Sprinkle with the Gruyere. Top with the remaining tomato sauce, and finish with a layer of zucchini slices.
  7. Whisk the flour, yogurt, and eggs in a medium bowl. Pour over the zucchini. Sprinkle with the Parmesan.
  8. Bake for 30-40 minutes, until bubbling and browned.
  9. Serve hot.

Makes 4 to 6 servings.

Source: Modern Mediterranean Cooking

Moroccan Beans

Ingredients

1 tablespoon finely grated ginger
1 teaspoon ground cinnamon
1 teaspoon cumin seeds
1/4 teaspoon turmeric
2 tablespoons extra-virgin olive oil
2 onions, chopped
1 (14-ounce) can red kidney beans, drained
1 (14-ounce) can butter beans or lima beans, drained
1 (14-ounce) can garbanzo beans (chickpeas), drained
1 (14-ounce) can tomatoes, with juice
1 cup vegetable stock
1/3 cup pine nuts
1/3 cup currants
fresh basil leaves, torn, to garnish

Method

  1. Saute the ginger, cinnamon, cumin seeds, and turmeric in the oil in a large saucepan over medium heat for 1 minute.
  2. Add the onions and saute until softened, about 5 minutes.
  3. Stir in the red kidney beans, butter beans, garbanzo beans, tomatoes, and vegetable stock and bring to a boil. Decrease the heat and simmer for 10 minutes.
  4. Toast the pine nuts in a small pan over medium heat until golden, 5 minutes.
  5. Add the currants and pine nuts to the beans. Sprinkle with the basil and serve hot.

Makes 6 servings.

Source: Modern Mediterranean Cooking

Spinach with Beans, Raisins and Pine Nuts

Ingredients

3/4 cup haricot beans, soaked overnight, or 14 oz can, drained
4 tbsp olive oil
1 thick slice white bread
1 onion, chopped
3-4 tomatoes, peeled, seeded and chopped
1/2 tsp ground cumin
1 tsp paprika
1 lb spinach
1 garlic clove, halved
3 tbsp raisins
3 tbsp pine nuts, toasted
salt and freshly ground black pepper
Moroccan bread, to serve

Method

  1. If using soaked, dried beans, drain and cook them in fresh boiling water for about 1 hour, until tender. Drain.
  2. Heat 2 tbsp of the oil in a frying pan and fry the bread until golden. Transfer to a plate.
  3. Fry the onion in 1 tbsp of the oil over a gentle heat until soft but not brown, then add the tomatoes and cumin and continue cooking gently.
  4. Heat the remaining olive oil in a large pan, stir in the paprika and then add the spinach and 3 tbsp water. Cover the pan and cook for a few minutes, until the spinach has just wilted.
  5. Add the onion and tomato mixture to the spinach and stir in the beans, then season with salt and freshly ground black pepper.
  6. Place the garlic and fried bread in a food processor and blend until smooth. Stir into the spinach and bean mixture, together with the raisins. Add 3/4 cup water, cover and simmer gently for 20-30 minutes, adding more water if necessary.
  7. Scatter the spinach with toasted pine nuts and serve, accompanied by Moroccan bread.

Makes 4 servings.

Source: Best of Morocco

Three-bean Vegetarian Chili

Ingredients

1 medium yellow onion, diced
4 garlic cloves, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (15 oz) can black beans
1 (15 oz) can kidney beans
1 (15 oz) can pinto beans
1 (15 oz) can fire-roasted diced tomatoes
1 (15 oz) can petite diced tomatoes
2 tablespoons chili powder
1 tablespoon cumin powder
2 tablespoons dried oregano
1 to 2 teaspoons red pepper seasoning
avocado to serve

Method

  1. Add all ingredients to a electric slow cooker and stir to combine. Cook on low for about 6 hours or high for 3 hours.
  2. Serve with cut-up avocado.

Makes 6 servings.

Source: Meatless Monday