Tag: Quick meals

Chinese Egg-Fried Rice … Vegan Style!

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In today’s post, I’m sharing a recipe for a Chinese “Egg-Fried” Rice that’s perfect for serving any night when you need a quick and easy meal on the table. Not only is it tasty, but it’s also packed full of nutritional goodness. It’s especially rich in protein, vitamins A, B and C, and an array of minerals. It’s also much lower in fat than traditional Chinese egg-fried rice and contains zero cholesterol.

And, most importantly, it’s cruelty free! No hens or chicks were harmed in the making of this meal!

Chinese Egg-Fried Rice - Vegan Style

A few years ago, I discovered that tofu makes a fantastic egg replacer for Chinese egg-fried dishes. Crumbled, seasoned and stirred through rice or noodles, its texture and appearance have an uncanny resemblance to egg, which is pretty weird when you consider that tofu is made from beans!

I like to use calcium-set tofu as it’s a quick way to boost the family’s calcium levels. Here in the UK, the one brand of tofu that I’ve found to be calcium-set is Cauldron Foods Organic Tofu. (And fortunately, this is the one that’s widely available in our supermarkets right now!) According to the FAQ page on the Cauldron Foods website, a 100g serving (¼ pack) of their tofu provides around 40% of the recommended daily amount of calcium.

Chinese Egg-Fried Rice - Vegan Style

Back in 2014, I shared a recipe for Vegan Egg-Fried Noodles, but my family’s favourite Chinese Egg-Fried Rice still hadn’t made its way onto the blog. It was high time for me to put that right! Since Thursday is typically ‘Rice Night’ in our house, I made sure to photograph our dinner last night before we devoured it. That way, I would have some pictures to share alongside the recipe today.

Chinese Egg-Fried Rice - Vegan Style

The dish is really simple to make. While the rice is cooking, pan fry some veggies and crumbled tofu, then whisk together the marinade and pour it into the pan. When the rice is cooked, stir it through the veggies then it’s ready to serve.

The choice of veggies to include in the fried rice is entirely yours. I add red pepper and green peas as they’re so colourful. Mushrooms are great for savouriness and some chewy texture. If you wish, you could even add in some vegan meat alternatives like Iceland’s “No Chick” strips or Oumph’s “The Chunk” to make a vegan style “Chicken” Fried Rice.

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Chinese Egg-Fried Rice - Vegan Style

Chinese Egg-Fried Rice… Vegan Style!

This vegan version of Chinese egg-fried rice is packed with plant-based goodness. It makes a great weeknight meal, either served on its own or with a side-dish of green veggies (we love roasted broccoli!)
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Hands-on time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Chinese
Servings 4

Ingredients
 

  • 290 g / 1½ cups brown rice
  • 1 TBSP toasted sesame oil divided
  • 1 large onion diced
  • 2 tsp minced garlic
  • 1 small red bell pepper deseeded and diced
  • 125 g / 1½ cups mushrooms chopped
  • 400 g / 14 oz firm tofu
  • 1½ tsp Chinese Five Spice
  • 190 g / 1½ cups frozen peas*

Marinade

  • 1 TBSP toasted sesame oil
  • 1 TBSP reduced-salt soy sauce use tamari for a GF option
  • 1 TBSP white miso or substitute with another 1 TBSP soy sauce
  • 2 TBSP tomato puree (paste)
  • ½ TBSP maple syrup or to taste
  • ¼ tsp Chinese Five Spice

Instructions
 

  • Cook the brown rice.**
  • When the rice has been cooking for about 10 minutes, gently heat ½ TBSP oil in a large, deep-sided frying pan (skillet). Add the onion and cook on medium heat for a couple of minutes.
  • Add the garlic, bell pepper and mushrooms and continue cooking for a further 2-3 minutes.
  • Drain the tofu and crumble it into the pan. Sprinkle the Chinese Five Spice on top, and stir through.
  • Add all the marinade ingredients to a small bowl and whisk with a fork until fully combined. Set aside about 1 TBSP of the marinade and pour the remainder into the pan. Stir through until the tofu is thoroughly coated.
  • Add the frozen peas and continue cooking for 5-6 minutes, stirring occasionally, until the peas are heated through.
  • When the rice is ready, drizzle in ½ TBSP toasted sesame oil and stir through. Add the 1 TBSP marinade that you set aside and continue stirring until the rice is fully coated.
  • Add the rice to the frying pan, a couple of a scoops at a time, stirring each time to combine.
  • Arrange the rice in warm bowls and serve. Any leftovers can be stored in the fridge for 24 hours. As with any rice dish, make sure that the rice is chilled within an hour of cooking.

Notes

* If you’re planning to re-heat this dish, it’s is best to omit the frozen peas as the instructions on the packet state ‘do not reheat’.
** Here’s how I cook brown rice using the absorption method: First, rinse the rice in a fine mesh sieve under running cold water, agitating the grains with your hand until the water runs clear. Place the rice in a large heavy-bottomed saucepan along with double the volume of water (e.g. 1½ cups rice & 3 cups water). Bring to the boil, then reduce the heat and simmer uncovered for 10 minutes. Reduce the heat to very low, cover with a tight-fitting lid and cook for a further 20 minutes. When air pockets have appeared in the rice, it’s ready.
Keyword Dairy-Free, Easy Vegan Meals, Egg-Free, Plant-Based, Rice, Tofu
Tried this recipe?Let us know how it was!

Nutritional Breakdown

N.B. The above values are estimates. The actual nutritional values will vary depending on the brands and ingredients used.

Products I used in this recipe…
Cauldron Foods Organic Tofu
Meridian Organic Toasted Sesame Oil
Kikkoman Less Salt Soy Sauce
Clarks Original Maple Syrup
Clearspring Sweet White Miso
Suma Chinese Five Spice

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Chinese Egg-Fried Rice... Vegan Style

If you make this Chinese Fried Rice, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

Creamy Vegan Carbonara

Creamy Vegan Mushroom Carbonara (20 Minute Recipe)

Published on by Sharon10 Comments

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Hi everyone! Today, I’m sharing a delicious vegan twist on the traditional pasta dish ‘Carbonara’. It’s really easy to make and takes just 20 minutes from start to finish, making it perfect for any night when you need a quick meal on the table.

Creamy Vegan Carbonara


Carbonara is traditionally made with cheese, pork and eggs (or cream), so not vegan-friendly at all. These ingredients also make it high in saturated fat and cholesterol (so not great for heart health or waistlines either!)

In contrast, this creamy, plant-based version that I’m sharing today is actually good for you! Not only is it low in saturated fat and with zero cholesterol, but it also contains a whole host of vitamins, minerals and other plant compounds that promote good health. It is also high in protein, with each serving providing 26 grams!

Check out how creamy this sauce is…

Creamy Vegan Carbonara

… and it doesn’t contain any cream, cheese or eggs. Amazing!!

So how do we make a carbonara sauce using plant-based ingredients? There are a number of ways to achieve this, such as blending cashews or by making a roux using flour and dairy-free vegetable spread. However, the secret ingredient we used for this carbonara was silken tofu.

Silken tofu is much softer and creamier than regular tofu, making it ideal for blending into creamy sauces, dips and desserts. It also makes a great egg replacer for egg-centric dishes like Frittata and Spanish Omelette.

Here in the UK, silken tofu can be found in the world food section of major supermarkets (usually with the Japanese foods), as well as Asian supermarkets and health food shops.

Clearspring Silken Tofu

Traditional carbonara also includes pancetta (cured pork belly) or guanciale (cured pork cheeks). Incredibly, there are vegan pork alternatives, including vegan bacon lardons now available in UK supermarkets. If you’re into meaty flavours and textures, this kind of option would definitely be worth trying as a healthier, cruelty-free alternative to pork. My family opted to use slices of sun-dried tomato instead. This worked well, adding bites of rich, savoury flavour and chewy texture.

Mushrooms also work really well in this pasta dish, adding extra savouriness and chewy texture, so don’t hold back if you’re a mushroom fan. I used baby chestnut mushrooms sliced but I imagine that shiitake mushrooms would work great too.

Creamy Vegan Carbonara

While spaghetti is the most common pasta used for carbonara, you can basically use any kind of long pasta. I used bucatini, which is like spaghetti but a bit fatter and hollow. It’s great for soaking up sauces plus you can whistle through the long tubes which is a bit of a novelty.

Recipe Card

Creamy Vegan Carbonara

Creamy Vegan Mushroom Carbonara

This vegan twist on the traditional dish ‘Spaghetti Carbonara’ is perfect for any night when you need a quick, easy meal on the table. Not only will it rival its traditional counterpart when it comes to creamy deliciousness, but it beats it hands down when it comes to nutritional goodness. It’s been a big hit with our family and we hope you love it too!
5 from 1 vote
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Hands-on time 20 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
 

  • 400 g / 14 oz spaghetti, bucatini or other long pasta (use GF pasta, if needed)
  • ½ TBSP olive oil
  • 1 white onion diced
  • 1 tsp minced garlic
  • 250 g / 3½ cups mushrooms sliced
  • 300 g / 10½ oz silken tofu
  • 240 ml / 1 cup fortified soya milk or other plant milk
  • 1 tsp vegetable bouillon powder or crumbled stock cube
  • 3 TBSP nutritional yeast flakes
  • ½ TBSP white miso optional, but highly recommended as it adds a delicious umami flavour
  • 8-10 sun-dried tomatoes in oil drained and sliced
  • salt and freshly ground black pepper, to taste

Garnish

  • 4 TBSP vegan parmesan (I used home-made cashew parmesan, recipe below)
  • 2 TBSP flat leaf parsley optional

Instructions
 

  • Heat a large pan of water and cook the pasta as per the instructions on the packet.
  • Gently heat the oil in a large, deep-sided frying pan (skillet) and add the onions and garlic. Slice the mushrooms and add them to the pan. Stir through.
  • Place the silken tofu, milk, vegetable bouillon powder, nutritional yeast flakes and white miso in a blender and whizz smooth (alternatively use a bowl and stick blender). Pour the sauce into the pan with the onions and mushrooms and stir through. Continue cooking at a gentle simmer.
  • When the pasta is ready, drain and add it to the frying pan. Add the sun-dried tomatoes and stir through. Season with salt and pepper, to taste.
  • Serve in warm bowls with a sprinkling of chopped parsley and vegan parmesan. We also love to add some roasted broccoli on the side for extra goodness.
  • If you have used a wheat pasta, any leftover carbonara can be stored in the fridge for 24 hours. Re-heat in a large frying pan (skillet). Add a generous splash of plant milk to refresh the sauce. Stir regularly until heated through evenly. Alternatively, you can store the sauce separately in the fridge for 3-5 days and cook the pasta fresh.
Keyword Dairy-Free, Family Friendly, Gluten-Free Option, Plant-Based, Vegan Dinners, Vegan Pasta Dish
Tried this recipe?Let us know how it was!

Cashew ‘Parmesan’

This dairy-free ‘parmesan’ uses just two nutrient-rich ingredients which are ground together to make a cheesy, savoury condiment that’s perfect for sprinkling on pasta dishes.
5 from 1 vote
Print Recipe
Hands-on time 5 minutes
Total Time 5 minutes

Ingredients
 

  • 40 g / ¼ cup cashews
  • 18 g / ¼ cup nutritional yeast flakes
  • pinch of salt optional

Instructions
 

  • Place the ingredients in a mini food processor or chopper and pulse into fine crumbs. Store in an airtight jar in the fridge, where it will keep for weeks.
Tried this recipe?Let us know how it was!

Nutritional Breakdown

N.B. The above values are estimates. The actual nutritional values will vary depending on the brands and ingredients used.

Products used in this recipe
Clearspring Organic Tofu – Silky and Smooth (bought from Waitrose)
Waitrose 1 Bucatini pasta
Marigold Organic Vegan Swiss Vegetable Bouillon Powder
Marigold Engevita Nutritional Yeast Flakes with B12
Miso Tasty Organic White Miso
Optimum Nutri Force Extractor Compact Blender

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Creamy Vegan Carbonara

I hope you’ve had a great start to 2019 everyone! And if you make this Creamy Vegan Carbonara, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

READER REMAKES 💚

Been loving all your carbonara remakes! Here’s a selection from Instagram…

Creamy Vegan Carbonara
@robynjanynec
Creamy Vegan Carbonara
@veganrosy
Creamy Vegan Carbonara
@wholesomemushmallow
Creamy Vegan Carbonara
@purplecelery

Vegan Doner Kebabs

Published on by Sharon5 Comments

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Today I’m sharing my veganized version of the Turkish doner kebab. This kebab is one of my family’s favourite ‘easy weekend’ meals and we love tucking into them while we’re watching a movie, or sitting in the garden on a warm summer’s evening. The kebabs are highly versatile, so feel free to switch the filling components to suit your own personal tastes.

Vegan Doner Kebab

Doner kebabs are a popular fast food here in the UK. Traditionally, they are made with processed lamb meat, heavily seasoned with spices. Apparently it’s hard to tell what kind of meat is actually in the doner kebab, and tests by UK Trading Standards have revealed that doner meats sometimes contain a mix of animals, such as chicken, beef and pork.

Home-Made Seitan

Pan Fried Seitan

Since the key thing with the doner meats is the seasoning and texture, they’re easy to replicate using plant-based meat alternatives. I like to use home-made seitan (my current favourite recipes are this Easy Seitan ‘Chicken’ and Basic Home-Made Seitan) as it tends to work out a lot cheaper, plus it gives me the flexibility to flavour it exactly how I wish. However there are also a range of store-bought alternatives now available, including these…

Vivera Shawarma Kebab pack

The Dutch company Vivera‘s Veggie Shawarma Kebab is now widely available in the major UK supermarkets – Tesco, Asda, Sainsbury’s and Waitrose. You’ll find it on the veggie/vegan chiller aisle.

Oumph Kebab Spiced

The Swedish brand Oumph has recently made its way into UK health food shops and Tesco. As its name suggests, the Oumph ‘Kebab Spiced’ is just perfect for kebabs. You’ll find it in the veggie/vegan freezer cabinet.

Fry's Thick Cut Chunky Strips

The South African family business Fry’s also sells Thick Cut Chunky Strips that work well in kebabs. (In the UK, these are available in health food shops, Morrison’s and Ocado in the freezer section).

Doner kebabs can be served in large flatbreads (such as flour tortillas) or pittas. Lately, my family has been making home-made flour tortillas as they taste so much nicer than the shop-bought ones (plus they literally cost a few pence to make).

Alongside the doner meat, the kebab contains a variety of salad vegetables. We tend to use romaine lettuce, red cabbage, carrot and sometimes red pepper and pickles, all of which adds beautiful colours and textures to the kebab.

Easy Vegan Home-Made Chilli Mayonnaise

The final, important step is to add some kind of dressing or sauce. Our current favourite condiment for these kebabs is the home-made sweet chilli mayonnaise, which I posted earlier this week. It takes less than five minutes to make, is super cheap and tastes delicious (just as good, if not better than store-bought mayonnaise).

Vegan Kebab

Vegan Doner Kebab

Recipe Card

Vegan Doner Kebab

Vegan Doner Kebabs

These kebabs are quick and easy to prepare, making them perfect for busy weeknights and lazy weekends. They also make a great take-away lunch option, wrapped in foil or parchment paper to keep the filling neatly packed inside. They are highly versatile, so feel free to switch up the filling depending on what you desire or what needs using up in your fridge.
Print Recipe Pin Recipe
Hands-on time 20 minutes
Total Time 20 minutes
Course Lunch, Main Course
Cuisine Turkey
Servings 6 kebabs

Ingredients
 

  • 6 large flour tortillas, home-made* or shop-bought
  • 350 g / 12 oz home-made basic seitan** or shop-bought kebab meat alternative e.g. Oumph! Kebab Spiced or Fry’s Thick Cut Chunky Strips
  • 1 romaine lettuce head thinly sliced into ribbons
  • 1 packed cup red cabbage finely sliced
  • 1 large carrot peeled and grated
  • home-made chilli mayonnaise*** or shop-bought e.g. Vegenaise

Instructions
 

  • Pan fry the strips of seitan (or other meat-free alternative) in a little olive oil. Add seasonings, to taste. For kebabs, I like to flavour the home-made seitan with smoked paprika and ground cumin. I sprinkle 1 tsp of each spice over the seitan, a little at a time, stirring with a wooden spoon until evenly coated. If using shop-bought meat-free strips, cook according to the instructions on the packet.
  • Pre-heat a hot frying pan (skillet) and add one tortilla at a time, flipping onto both sides until warmed through and pliable.
  • Coat the tortilla in a thin layer of mayonnaise.
  • Arrange the lettuce, red cabbage, carrot and vegan kebab 'meat' along the centre of the tortilla. Leave a border on one side (about 2 inches) which you can tuck in to form the bottom of the kebab (to prevent the filling falling out). Add a touch more mayonnaise on top of the filling.
  • Fold in the tortilla along the border, then roll the tortilla as tightly as possible, holding in the filling with your fingers as you do so. Press down the edge seam of the tortilla to seal it. If you wish, you can wrap the end of the kebab in foil to keep it securely wrapped.

Notes

* Easy Home-Made Tortilla Wraps
** Home-Made Basic Seitan
*** Quick & Easy Vegan Mayonnaise
Keyword Plant-Based, Vegan Kebab
Tried this recipe?Let us know how it was!

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Vegan Doner Kebab

Big thank you to Suma for supplying me with their vital wheat gluten, spices and oils which I used to create my vegan doner ‘meat’!

If you make these Vegan Kebabs, I’d love to hear your feedback and any suggestions for adaptations. Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

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