Cooking recipes: vegan

Showing posts with label vegan. Show all posts

Sunday, April 6, 2014

Vegan sweetcorn rice recipe

Vegan sweetcorn rice recipe.

If you love rice dishes then I guarantee that you will love this vegan sweetcorn and button mushrooms rice recipe.

This dish tastes so good that even though the recipe produces a huge pan of tasty rice you will still think there is not enough as you will be going back for seconds along with everyone else at the table.

With a combination of fresh sweetcorn, sweet red pepper, onions and button mushrooms this is one healthy rice recipe.

Chef uses fresh ginger and garlic to flavour the rice.

To serve the rice Chef gently sautes some baby spring onions and places them on top of each individual plate of rice which is then served with tamari sauce and fresh black pepper and lightly fried cubes of smoked tofu.

Ingredients for vegan sweetcorn rice

2 Corn on the cobs
1 large Sweet red pointed pepper (diced)
1 Onion (diced)
2 cups White button mushrooms
2 cups of Chestnut button mushrooms
3 Garlic cloves (minced)
2-3 inch Fresh ginger (minced)
Salt
Pan of Chefs White basmati rice
Baby spring onions
1 pack Smoked tofu (chunks)
Rice bran oil

Pictures of cooked baby spring onions.

Picture of cubes of smoked tofu.

How to make sweetcorn rice

Rinse and soak the rice for 30 minutes as stated in Chefs easy rice recipe

Slice any of the larger button mushrooms in half but keep the small ones whole.

Slice the fresh corn kernels from the cob.

Take a large pan and on a low/medium heat cook the onions and red pepper until they soften.

Do not brown the onions and peppers, gently cook to bring the sweetness out of the vegetables.

Add the garlic and ginger cook for a few minutes, stir well.

Add the fresh sweetcorn stir well and keep cooking.

When the fresh sweetcorn starts to soften add salt to taste and add the mushrooms, keep stiring well.

If using frozen sweetcorn this will not take as long as cooking it fresh.

Keep stiring the mushrooms around so that it evenly cooks.

Once the mushrooms have been added start cooking the rice as to Chefs instructions on how to cook rice once the mushrooms are cooked cover the pan with a lid or tin foil whilst the rice finishes cooking.

This way the rice will be freshly cooked and the sweetcorn and mushrooms mixture will be warm and ready to stir through the rice.

Gently fry the baby spring onions for a few minutes on each side, remove from the pan and leave on a plate for serving.

Gently fry the smoked tofu cubes for a few minutes then place on a plate to ready for serving.

Once the rice has finished steaming add three quarters of the rice to the pan of sweetcorn and mushrooms.

Stir lightly but well.

To serve spoon the rice into a small dish and pat with the back of a spoon, plate a plate on top of the small bowl then turn upside down.

Place the baby spring onions on top of the rice and spoon the fried smoked tofu at the side of the rice.

Serve with tamari sauce. Enjoy Chefs tasty vegan sweetcorn rice recipe.

Friday, March 14, 2014

Vegan Lasagne Recipe

This really is a simple recipe to cook that tastes fantastic.

I use vegan Parmesan and vegan cheese granules to produce a cheese sauce and true lasagna flavour.

For the filling I season zucchini, onion, peppers and mushrooms with garlic and dried herbs, the taste is phenomenal.

Vegan recipes can be so very tasty and healthy to eat.

I used corn pasta lasagne sheets for this recipe which makes this a gluten free lasagna recipe. You can use wheat pasta sheets just the same and the taste will be fabulous which ever suites your diet.

If you have family and friends that eat a vegan diet why not surprise them with a wonderful vegan lasagna. You could also accompany it with many more of my vegan recipes here.

Ingredients for Chef Jeenas Vegan Lasagna
8oz Sweet Red Peppers (diced)
4oz Onion (diced)
10oz Zucchini (diced)
2 Large Flat Mushrooms (diced)
2 Tbsp Tomato Puree
1 Tbsp Garlic Puree
2 tsp Dried Chives
1 tsp Dried Basil
Tiny Pinch Dried Thyme
Salt and Pepper
Vegan Cheese Sauce Granules
Soya Milk
Vegan Parmesan
Corn Lasagne Sheets (you can use wheat pasta sheets)
Olive Oil

Vegetables for vegan lasagne recipe.

The great thing about this recipe is that you can prepare all the vegetables hours before.

How to Make a Vegan Lasagne Recipe

Pour a little olive oil into a large pan and gently fry the zucchini and onion for 5-8 minutes until it softens.

Once softened add the mushrooms and peppers cook for 5 minutes.

Mix together the tomato puree, garlic puree and dried herbs.

Add to the vegetables with 2 tablespoons of water and salt to season.

Stir well and cook for 2 minutes.

Turn off the heat and leave to the side while you prepare the rest of the vegan lasagna recipe.

Put a pan of water on to boil.

Take a separate small pan and prepare the cheese sauce as the packaging requires using soya milk. You can add a little more milk if the sauce is too thick.

Place 3 sheets of lasagna pasta into the hot water, simmer and cook for a few minutes until the pasta sheets wilt.

Place one layer of lasagna sheets at the bottom of a lasagna dish.

Sprinkle with vegan Parmesan.

Section the cooked vegetables into 3 and use one section to layer the top of the pasta sheets.

Drizzle on some cheese sauce and sprinkle with the Parmesan cheese.

Repeat the process twice more.

You can drizzle a little olive oil on the last layer, I drizzled a little virgin rapeseed oil.

On the last layer spinkle with parmesan.

Finish the lasagne by making some extra cheese sauce and pouring over the top of the lasagne.

Make sure the cheese sauce is quite loose and not too thick.

Cover with tin foil and place into a hot oven at 180C for 20-30 minutes.

You can remove the tin foil for the last 5-10 minutes of cooking if desired.

Slice and serve with salad or chips.

Enjoy Chef Jeenas tasty vegan lasagna.

See my healthy oven chips recipe for a tasty accompniment to this delicious vegan lagana.