The best way to make baked falafel?

Until this post I’ve never made proper falafel before!  There I’ve said it!  It seemed crazy trying to come up with my own falafel recipe if I hadn’t actually made anyone else’s ever. As we follow an oil-free vegan diet I searched for great oil free falafel recipes, which only used traditional ingredients and they seemed quite difficult to find.  

So I decided to try converting two popular falafel recipes to baked to find what I was looking for….

Continue reading “The best way to make baked falafel?”

Advertisements

Shepherd’s Pie (Vegan)

I’ve been craving the comforting texture and flavour of shepherd’s pie.  One of my favourite meals before I went vegan I’ve been keen to see if I could mimic the flavour and texture using whole plant foods.  This recipe came pretty close!  The potato is so creamy without any butter or oil and the sauce with aduki beans and porcini mushrooms has a lovely rich flavour.

Continue reading “Shepherd’s Pie (Vegan)”

Smokin’ Leeky Mac n Cheese (Vegan)

A smokey twist on an old favourite.  This recipe is a low fat, higher protein vegan version of traditional mac n cheese.  The smokiness adds a wonderful richness to this recipe.  I guarantee once you’ve made this once you’ll want it make it again and again.

Prep time: 20 minutes
Cooking time: approximately 40 minutes
(Serves 3-4)

Ingredients

230g (8oz) cannellini beans (drained)
200g (7oz) macaroni pasta
1 medium potato (peeled and cubed)
2 trimmed leeks
350ml (12.8 fl oz) plant mylk
30g (1 oz) cashews (soaked & drained)
3 tbsp nutritional yeast
1 tsp smoked paprika
1 tsp paprika
1 tsp liquid smoke
1/4 tsp turmeric
Juice 1 lemon
Salt & pepper to taste

Method

  1. Preheat oven 180°c fan (400°f or 200°c conventional)
  2. Roughly chop leeks, peel potatoes and cut into cubes
  3. Cook the pasta as per instructions
  4. In a pot boil or steam potatoes until soft
  5. In a frying pan sauté leeks until soft
  6. Blend potato, cannellini beans, nutritional yeast, smoked paprika, liquid smoke, turmeric, paprika, lemon and salt and pepper into a smooth pourable “cheese” sauce.
  7. Put the cooked macaroni and leeks into In a 2L (2 quart) baking dish and mix together.
  8. Pour the “cheese” sauce over the top and mix through.
  9. Top with vegan cheese, breadcrumbs or nothing (it is just as good without any topping).
  10. Bake in the oven for 40 – 50 minutes.

Watch me make it:

BAKED PAPRIKA POTATOES (VEGAN)

If you love potatoes you’re going to love this!  Paprika (dauphinoise style) potato bake.  Layers of luscious potato with a paprika cream.  Baked to perfection. You have a choice of using processed plant-based cream or a whole foods lower fat version!  Enjoy!

Prep time: 15 minutes
Cooking time: approximately 1 hr
(Serves 4)

Ingredients

Soya Cream version

500ml  (17.5 oz) plant-based cream (oat or soya)
700g (1.5 lbs) potatoes
1tsp smoked paprika
1 tsp sweet paprika
1 tsp salt (to taste)
2 tsp garlic powder
2 scallions
1 red onion
100ml (3.5 fl oz) water

Bechamel lower fat cream

1.5 lbs potatoes
500ml (17.5 oz) plant milk
2 scallions (chopped finely)
1 red onion (thinly sliced)
20g (1 oz) cashews (soaked and drained)
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp salt (to taste)
2 tsp garlic powder
3 tbsp nutritional yeast (optional)
1.5 tsp tapioca powder

Method

If you are using plant-based cream:

  1. In a jug mix together the plant-based cream, water, garlic powder, salt and smoked and sweet paprika – mix together thoroughly.

If you are making your own bechamel cream:

  1. In a blender blend together the plant mylk,  cashews, garlic powder, salt, tapioca powder and nutritional yeast until smooth.
  2. Add mixture to a saucepan on a medium heat.  Keep stirring for about 5 minutes until the mixture turns into a watery custard.
  3. Take the saucepan off the heat and whisk in the smoked and sweet paprika

Making the bake

wordpress_image

  1. Preheat oven 375°f / 190°c conventional / 170°c fan
  2. Slice potatoes into 2mm thick slices
  3. In a 400(W) x 270(D)mm oven proof dish lay one layer of the potato slices so they just overlap each other
  4. Pour a layer of the cream, sprinkle with sweet paprika, add another layer of potato slices and continue until the cream and the potato slices are finished.
  5. Top with chopped scallions and sliced red onion
  6. Cover with foil and bake for 30 minutes
  7. Remove foil and test with a skewer that potatoes are cooked through
  8. Return to the oven 400°f / 200°c conventional / 180°c fan until golden on top
  9. Remove from oven and leave to stand for 10 minutes before slicing to serve

Watch me make it: