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Christmas Menu A
Christmas Menu B

Lentil Savoury

  • 175 g / 6 oz red lentils
  • 1 tsp brown sugar
  • ½ tsp mixed herbs
  • 400 g / 14 oz tin tomatoes
  • 2 onions, chopped
  • 2 tblsp tomato purée
  • 50 g / 2 oz vegetarian margarine
  • ½ tsp basil
  • salt and pepper
  • 150 ml / 1/4 pint sour cream
  • 175 g / 6 oz vegetarian cheddar cheese

Method:

Place the lentils in a pan with enough water to cover them. Add the herbs and simmer until tender. Sauté the onion in the margarine until soft. Add the lentils and all other ingredients apart from the cheese and cream. Simmer for 15 minutes and pour into a greased ovenproof dish. Slice the cheese, and place on top with the cream, then grill or bake, 180oC / 350oF / gas mark 4, until the cheese has melted. Delicious served hot with a salad.

Baked Savoury Roll with Onion Sauce

Baked Savoury Roll

  • ¼ small cabbage
  • 25 g / 1 oz nuts
  • 2 medium carrots
  • 1 tsp mixed herbs
  • 1 leek
  • 1 tsp yeast extract (e.g. Vecon or Marmite)
  • 4 mushrooms
  • 1 tsp cornflour
  • 1 onion
  • 225 g / 8 oz vegetarian shortcrust pastry
  • 2 tblsp vegetable oil

Method:

Chop or mince the vegetables finely, and grate the nuts. Heat the oil and cook the onion for 2-3 minutes. Add the remaining vegetables and cook for another 3-4 minutes. Take off the heat and add the nuts, herbs, yeast extract and cornflour. Mix well and leave to cool.

Roll the pastry into a large square approximately 1/8" thick. Spread the vege-table mixture evenly to ½" from edge. Dampen the edges and roll up firmly. Press down the edges. Bake in a hot oven - 200oC / 400oF / gas mark 6 for 30 minutes. Serve with onion sauce.

Onion Sauce:

  • 275 ml / ½ pint soya milk
  • 25 g / 1 oz flour
  • 25 g / 1 oz vegetarian margarine
  • ½ small onion, chopped finely and sautéed

Method:

Melt the margarine, add the flour and cook for 2-3 minutes. Add the soya milk and stir well to prevent lumps. Bring to the boil and simmer for 5 minutes, then add the onion and serve.

Stir-fried Vegetables

Almost any combination of vegetables can be used in stir-frying. Remember to add the ingredients which require the longest cooking time first. If you don't own a wok, a large heavy-based frying pan will do.

  • 1 tblsp sesame (or vegetable) oil
  • 1 leek, trimmed of roots and coarse dark leaves, then chopped finely
  • 1 medium carrot, sliced into inch long matchsticks
  • 100 g / 4 oz swede or turnip, peeled and finely sliced
  • 50 g / 2 oz button mushrooms, sliced
  • 75 g / 3 oz curly kale, broccoli florets or other dark green leafy vegetable, shredded
  • 1 tblsp soy sauce
  • 1 tblsp rice wine (optional)
  • 4 tblsp water
  • 175 g / 6 oz mung beansprouts
  • 75 g / 3 oz split almonds, lightly roasted
  • cooked, hot, long grain brown rice

Method:

Heat the oil in the wok or frying pan, and stir in the leek. Cook for 1 minute then add the carrot and swede or turnip. Toss together and cook for a further 2 minutes. Add the mushrooms, shredded kale or broccoli and stir in well. Add the soy sauce, wine and water and cook for 1 minute. Stir in the mung beansprouts and cook for 3 minutes more. Stir in the almonds and heat through. Serve at once with brown rice.

Vegetable and Kidney Bean Stew

  • 1 tblsp vegetable oil
  • 75 g / 3 oz mushrooms, sliced
  • 1 small red pepper, de-seeded and chopped
  • 1 carrot, scraped and diced
  • 1 medium-sized courgette, sliced
  • 1 stick of celery, sliced
  • 1 small onion, sliced
  • 2 tomatoes, skinned and quartered
  • 365 g / 13 oz tin red kidney beans
  • salt and freshly ground black pepper

Method:

Heat the oil in a large saucepan and add the onion, pepper, carrot, courgette and celery. Cook gently for 10 minutes with a lid on the pan, then add the mushrooms, tomatoes, kidney beans and salt and pepper to taste. Simmer for a few minutes more until the carrot is soft.

Twice Fried Not Shredded Chilli Not Beef

  • 2 lots of gluten
  • 10 ml soy sauce
  • 6 ml sherry or dry white wine
  • vegetable oil
  • 3-4 tsp sugar
  • cornflour
  • 1 tblsp chilli paste (adjust to taste, but this amount makes it really hot)
  • 1 carrot
  • ½ pepper (green is best, but try a mixture for the colour)
  • spring onions (scallions)

Method:

Prepare the gluten as above, using a soy sauce/chilli stock. This should make the gluten darken a little. When made, cut into thin strips, and mix up with a little oil and cornflour, enough to cover all the gluten. Heat up enough oil to deep fry the gluten, and when it is very hot, flash fry the gluten for about a minute or so. Remove the gluten, and repeat the mixing with the oil and the cornflour. This will give the oil time to heat up again. Repeat the flash fry step.

You should now have some thin strips of gluten which are almost crispy. Now chop the carrot, scallions and peppers into similar sized shapes, making everything as thin as possible. Next heat up a tablespoon of oil in a wok or large saucepan. When the oil is really hot, throw in the spring onions and stir-fry them for about a minute. Then throw in the vegetables and stir-fry them for about a minute as well. Finally, throw in the rest of the ingredients and stir-fry for a couple of minutes.

Serve with rice or egg-noodles.

Italian Mashed Potato

Recipe from Christy Stapleton

  • 1.15 kg / 2½ lb potatoes
  • 1 large onion, chopped
  • 100-125 gm / 4 oz mushrooms, chopped
  • 200 gm / 7 oz tofu, diced
  • 2-3 cloves garlic, chopped finely
  • large bunch parsley, chopped
  • 100-125 ml / 4 fl oz olive oil
  • salt and pepper to taste
  • 200 gm / 7 oz grated vegetarian cheese (mozzarella works very well) or try our recipe for Vegan cheeze

Method:

Peel the potatoes and boil them until soft. Meanwhile, fry the onions in a little of the olive oil. Add the garlic, tofu and mushrooms, and fry until well cooked (10 minutes). Add the seasoning.

Mash the potatoes, then add the chopped parsley. You can add milk and butter or margarine at this stage if you wish.

Put a layer of the mash onto 4 individual plates and cover each with the vegetable and tofu mixture from the pan. Drizzle olive oil over each plate and top with the grated cheese. Grill until the cheese browns and serve immediately.

Scalloped Potatoes

a side dish

  • 700 g / 1½ lb potatoes, peeled and sliced
  • salt and freshly ground black pepper
  • 3 level tblsp flour
  • 25 g / 1 oz vegetarian margarine
  • 150 ml / ¼ pint milk (soya or dairy)

Method:

Arrange the potatoes in layers in a greased ovenproof dish. Season each layer, dredge with flour and dot with margarine. Repeat layers and pour over the milk. Cook in oven l90oC / 375oF / gas mark 5 for 1¼ hours until the potatoes are cooked and the top is golden brown. To speed up this dish, potatoes can be partly cooked before using. If required, grated vegetarian cheese and breadcrumbs can be sprinkled on top part way through cooking time.

 

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