Tag: vegan

Home-Made Seitan 'Chicken'

Easy Home-Made Seitan ‘Chicken’

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Today’s recipe for Seitan ‘Chicken’ is a new favourite of mine. It’s easy to make, has a succulent, chewy texture and tastes great. It can be torn into chunks and used as a meat substitute in dishes that traditionally use chicken, or it can be sliced and used for sandwiches. I especially love to slice it into discs and pan-fry it in a little olive oil for a warm sandwich filling.

Home-Made Seitan 'Chicken'

Seitan has a super high protein content. Today’s recipe contains a wopping 52% of the protein RDA per 100g. It’s also high in B vitamins and a range of minerals, especially iron, selenium and zinc. It’s low fat and contains zero cholesterol so, providing you’re not gluten intolerant, this recipe makes a tasty, healthy, cruelty-free alternative to chicken.  

Seitan 'Chicken'

As an added bonus, home-made seitan tends to work out much cheaper than the store-bought meat alternatives. Today’s recipe makes 457g / 16 oz of seitan (which serves four as a main meal), and cost me just £1.77 to make. 

If you’re new to making seitan, rest assured it’s easy to do… especially this recipe! It has three key steps – combining the ingredients, kneading for seven minutes, then steaming for thirty minutes. Job done!

Seitan Chicken Steaming

The inspiration for today’s post was a recipe I spotted in March’s Vegan Life magazine for ‘Butter Chicken’. The dish looked so appetising and I was totally intrigued as to how a vegan version of Butter Chicken would taste, considering it contains no butter or chicken!! The creator of the recipe – Sasha Gill – is an absolute genius as this veganised ‘Butter Chicken‘ is utterly delicious! It makes a wonderful alternative to the original dish, and I’m confident it will appeal to vegans and meat eaters alike!

Vegan Butter 'Chicken'

I’m really excited to try this seitan ‘chicken’ in other traditional chicken dishes. I’ll keep you posted on how it goes!

Recipe Card

Home-Made Seitan 'Chicken'

Easy Home-Made Seitan ‘Chicken’

This seitan ‘chicken’ is new favourite of mine. It’s easy to make, tastes great and has a succulent, chewy texture. It can be torn into chunks and used as a meat substitute in traditional dishes that call for chicken (such as 'Butter Chicken'), or it can be sliced and used for sandwiches. I especially love to slice it into discs and pan-fry it in a little olive oil for a warm sandwich filling. It's so delicious! 
 
Recipe lightly adapted from Sasha Gill’s Butter ‘Chicken’ from her debut cookbook Jackfruit & Blue Ginger: Asian Favourites, Made Vegan, featured in Vegan Life magazine, Issue 48
5 from 4 votes
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Hands-on time 20 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Chinese

Ingredients
 

  • 180ml / ¾ cup vegetable stock (broth) (I use water and 1 tsp vegetable bouillon powder)
  • 95g / ½ cup cooked butter beans (or chick peas)
  • 4 TBSP nutritional yeast
  • 2 tsp garlic paste
  • 2 tsp chicken-style seasoning (I use 1 tsp dried sage, ½ tsp smoked paprika, ½ tsp dried oregano)
  • 1 tsp onion powder
  • 1 TBSP light tahini
  • ¼ tsp ground cumin
  • ½ tsp salt
  • 135g / 1 cup vital wheat gluten*

Instructions
 

  • In a blender or food processor, whizz all the ingredients except the vital wheat gluten, until smooth.
  • Pour the mixture into a large bowl. Add the vital wheat gluten and stir with a wooden spoon until it forms a wet dough.
  • Knead for about 7 minutes. It is ready once the dough appears drier, has defined strands, and bounces back when stretched.
  • Set a steamer basket over a pan of simmering water.
  • Divide the dough in half and shape into logs. Roll each log tightly, first in non-stick baking paper, followed by foil. Twist the ends to seal it tight, like a sweet wrapper.
  • Steam the seitan for 30 minutes, then remove from the steamer and leave to cool for 30 minutes (I find it firms up as it cools). Tear into chunks and add to any dish that traditionally uses chicken (like ‘Butter Chicken’). Alternatively, cool completely and store in an airtight container in the fridge for up to five days.

Notes

* The key ingredient in seitan is a type of flour called ‘vital wheat gluten’. It’s this flour which provides seitan with its characteristic firm, chewy consistency. In the UK, vital wheat gluten is currently available from independent health food shops, as well as online.
Keyword Meat Alternative, Seitan, Vegan
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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:
– Suma Vital Wheat Gluten (available in the UK from independent health food shops and online)
– Marigold Swiss Vegetable Vegan Bouillon Powder
– Suma Organic Light Tahini, available from independent health food shops. (Tahini is also widely available in UK supermarkets)
– Onion powder – available in the UK from independent health foods shops and online
– Marigold Engevita Nutritional Yeast Flakes with B12, available from health food shops, some supermarkets (I found it in my local Waitrose and Aldi recently!) and online 

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Vegan Butter 'Chicken'

Big thank you to Sasha Gill and Vegan Life magazine for the inspo! ✨

If you make this Seitan ‘Chicken’ (or any other recipes on my blog), 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

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

Vegan Spanish Potato Omelette - Tortilla de Patatas

Vegan Spanish Potato Omelette – Tortilla de Patatas

Published on by Sharon28 Comments

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Hey dear friends! Today, I am delighted to be sharing one of personal favourite recipes with you – Spanish Omelette (Tortilla de Patatas). This is no ordinary omelette, however, as it’s 100% plant-based!! Yep, not a single egg in sight. In my pre-vegan days, Spanish Tortilla was a favourite comfort food of mine, but I love this vegan version even more. Not only is it delicious, it’s cruelty-free (no hens or chicks are harmed in the making of this omelette) AND healthier than the traditional version. It’s lower in fat, contains zero cholesterol, and is a rich source of plant proteins, B vitamins, vitamin C, and an array of minerals including potassium, magnesium, zinc and iron.

Healthy, tasty AND cruelty-free. A winner all round!

Vegan Spanish Potato Omelette - Tortilla de Patatas
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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.

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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
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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 All Day Breakfast

Vegan All Day English Breakfast

Published on by Sharon4 Comments

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The English are famous for their all-day breakfast fry-ups, which typically feature a whole bunch of animal products – sausages, bacon, eggs and black pudding – served alongside mushrooms, tomatoes, hash browns, baked beans and fried bread. However, just because you’re passing on eating animals, this doesn’t mean you have to miss out on this traditional English culinary experience. There are so many amazing all-day veggie breakfast options available now, and they’re often far more creative and colourful (and healthy!) than the meat version.

Today I’m sharing a recipe for a delicious vegan cooked breakfast that, as the title suggests, is suitable for serving any time of day. We’ve been enjoying it as an evening meal, but it’s equally perfect as a weekend breakfast, brunch or lunch.

Vegan All Day Breakfast

The key components of this vegan all-day English breakfast were sausages…

Vegan all day breakfast sausages

scrambled tofu (to which I added onion, garlic, sun-dried tomatoes and soy sauce to ramp up the flavour) ….

Scrambled Tofu in Vegan All Day Breakfast

avocado and toasted wholemeal English muffins.

English Muffin in Vegan All Day Breakfast

Then we added slices of balsamic-glazed roasted portobello mushrooms…

Roasted Mushrooms in Vegan All Day Breakfast

and baked beans 😋

Baked Beans in Vegan All Day Breakfast

Since my son isn’t a fan of fresh tomatoes, I added some sun-dried tomatoes into the scrambled tofu instead. This worked a treat!

Scrambled Tofu

Recipe Card

Vegan All Day Breakfast

Vegan All Day English Breakfast

This vegan all day breakfast is suitable for serving as a weekend breakfast, brunch, lunch or even as a main dinner! Though there are a few components to this meal, it’s really easy to make and takes no more than 30 minutes. The scrambled tofu, beans, muffins and avocado can all be prepared while the sausages and mushrooms are cooking in the oven. Once they’re done, everything is ready to be be plated up.
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Hands-on time 30 minutes
Total Time 30 minutes
Course Breakfast, Brunch, Dinner, Lunch
Servings 3

Ingredients
 

For the roasted portobello mushrooms:

  • 3-4 portobello mushrooms washed and stalks removed
  • 1 TBSP olive oil
  • 1 TBSP balsamic vinegar

6 vegan sausages

For the scrambled tofu:

  • 1 TBSP olive oil
  • 1 medium onion diced
  • 2 tsp minced garlic
  • 1 block of firm tofu (about 400g / 14 oz) drained
  • ½ tsp ground turmeric
  • 1½ tsp ground cumin
  • 1 TBSP tamari or low sodium soy sauce
  • 6-8 sun-dried tomatoes in oil drained and roughly chopped
  • 60 ml / ¼ cup fortified soya milk or other plant-based milk
  • handful baby spinach roughly chopped
  • salt to taste

400g / 14 oz can baked beans

3 English wholemeal muffins

  • vegan butter or mayonnaise for the muffins

1 large avocado, sliced

Instructions
 

  • Pre-heat the oven to 200C (180C fan) / 400F.
  • For the roasted mushrooms:
    In a wide, shallow roasting pan, combine the olive oil and balsamic vinegar. Generously coat the mushrooms in the oil and vinegar mixture, either using a pastry brush or your hands. Arrange the mushrooms in the pan upside down. Cook for 10 minutes then flip the mushrooms over, and continue cooking for a further 15 minutes, until the mushrooms are tender and well browned.
  • Cook the sausages according the instructions on the packet.
  • For the scrambled tofu:
    Heat the oil in a large non-stick frying pan (skillet) on medium heat and cook the onion and garlic for a couple of minutes. Crumble the tofu into the pan. Sprinkle the turmeric on top and stir until the tofu has turned yellow. Add the cumin, soy sauce and sun-dried tomatoes to the pan. Cook for 3-4 minutes, stirring now and then. Stir in the milk and continue cooking for 2-3 minutes. Finally, add the spinach and cook for a further minute (until the spinach just starts to wilt). Season with salt, to taste.
  • Keep the scrambled tofu on low heat while you warm up the baked beans and toast the muffins.
  • Arrange the sausages, mushrooms, scrambled tofu, baked beans, muffins and avocado slices on plates and serve. Any leftovers make a delicious ‘all-day breakfast’ sandwich, stuffed into a pitta bread or tortilla wrap.

Notes

Gluten-Free Option
To make the breakfast 100% gluten-free, the muffins could be replaced with a gluten-free alternative, such as hash browns or mini roasted potatoes. Also, be sure to use tamari soy sauce, as regular soy sauce contains wheat.
Keyword Dairy-Free, Egg-Free, Vegan All Day Breakfast
Tried this recipe?Let us know how it was!

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Vegan All Day English Breakfast

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

With love,

Sharon xx

Hearty Italian Bean Casserole

Published on by Sharon12 Comments

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The clock’s have gone back, the evenings are drawing in, and the air is fresh and crisp. I love the beauty of the Autumn season; the changing colours of nature’s palate and crunching my way through piles of golden horse chestnut leaves. The cold and extra layers of clothing… I love less so; but I’m working on it. What makes the foray into the cold that much sweeter however, is the return home to a hearty, warming dinner.

Italian Bean Casserole

In today’s post, I’m sharing a recipe for an Italian bean casserole that’s just perfect for the cold weather seasons. It’s hearty, warming and filling. It’s also packed with lots of immune-boosting nutrients to keep those pesky cold germs at bay.

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