Saute the onions in a pan until they are soft (about 10 minutes).
Add in all the other ingredients and stir well.
Cook on a low heat for 1 hour stirring frequently so that nothing sticks to the bottom of the pan.
Serve with fluffy mash potato or crusty bread or even some shroomdogs!
Tips and Cheats
I made this in my food technology exam at 16, back then I finished it off with some grilled fresh tomatoes but it really doesn’t need them. If you don’t have Dijon you can use English or American mustard just alter the quantity to taste as it is often stronger. The dish does make quite a lot but it is easy to freeze.
1 packet of tofu or tempeh (we love the Tofoo Co. one)
1 tbsp Lime (or lemon) juice
2 tbsp soy sauce
2 cloves of crushed garlic
2 tsp ground cumin
1/4 teaspoon chipotle chili powder
1 large courgette (or 2 small ones)
2 peppers (we like red and yellow)
2 medium onions
grated vegan cheese
plain yoghurt (we like Koko)
Drain the tofu and gently squeeze the water from it.
In a shallow dish mix the lime juice, cumin, garlic, soy sauce and chipotle chili
Slice the tofu in to thin strips or cubes and add to the mixture. Leave it to marinade for 30 minutes.
Meanwhile slice the veggies and stir fry off in a wok or large pan.
Once the veggies are part cooked pour in the marinade mixture saving the tofu (this needs crisping off!).
Set them aside on a low heat to get nice and soft.
Toss the tofu in to the cornflour and in another pan add a small amount of oil.
Fry off the tofu until it starts to crisp.
Tips and Cheats
I love to serve each components in little bowls and let the children make up their own. My daughter doesn’t like cooked veggies so I also put out bowls of raw pepper for her to add in. If you are short for time most of the Old El Paso Fajita kits are vegan, just check the milder ones as they contain milk powder. If you are using these sprinkle half the flavour mix into the veggies and half with the cornflour then fry the tofu the same way! So delicious! They are also great cold on a picnic or for lunch!
1 pack of vegan meatballs. Our favourites are the Plant Power frozen ones from Sainsburys.
1 red pepper
1 yellow pepper
1 onion (either red or white it makes no difference!)
1 bottle of garlic tomato passata/ or normal passata (Aldi)
2 cloves garlic
1 vegetable stock cube
200 ml water
1 tbsp mixed herbs
Slice all the vegetables in to strips, or chunks (your choice!)
Saute off the onion for 5 minutes until soft in a large pan with a little oil.
Add in the garlic and the rest of the vegetables and saute for another 5 minutes, if it starting to brown add in a little water.
Add in the rest of the ingredients and cook on a low heat for 20 minutes. The 200 ml of water is optional but i like quite a saucy meatball so add it in!
Serve with rice or on top of pasta.
Tips and Cheats
You can honestly throw in any veg you like to this dish. I like the more Mediterranean veg and if i have left over tomatoes I chop them up and chuck them in too. If you make the sauce without the meatballs it keeps for ages in the freezer and makes a lovely pasta sauce on its own. You can even blend it to a smooth sauce for those fussy eaters. Often with any left overs we make our own meatball subs by popping them in to a cob with cheese and salad. AS mentioned we really like the plant power meatballs from Sainsburys. They are £1.75 for a bag of 20 so easily feeds a family of 4.
Heat a little oil in a pan/wok and chuck in the spring onions, peas and garlic.
After 2 minutes add the tofu and gentle heat through. Stir constantly as it will stick.
Add the turmeric and stir until the tofu goes a lovely yellow colour.
Add in the cooked rice – this should be freshly cooked not reheated so as to prevent food poisoning.
Serve and enjoy!
Tips and cheats
You can add any veg in to this as you like! We often add in sweetcorn, beansprouts, peppers, edamame beans, cooked diced carrot and mushrooms. The tofu is what gives it that eggy texture. If you are feeling super lazy you can use a packet or two of microwave rice or if you are feeling healthy opt for brown rice or wild rice. There are no rules here just chuck it all in and season to taste. I often use soy sauce to season rather than salt if I have it and I love a drizzle of sweet chili sauce on top where as the kids love a drizzle of plum sauce!
Cook your jacket potatoes. I personally like to blast in the microwave for 10 minutes to give them a head start and then pop into a medium oven for an hour until the skin is crispy.
Cut the jackets in half length ways and scoop out the filling, please don’t burn yourself but it does need to still have some heat in.
Put the potato filling into a large bowl and add in all the other ingredients. Give it a good mash together and watch the cheese melt!
Take the filling and refill the potato skins.
Pop them under a hot grill until the tops brown.
Tips and cheats
You can put anything you like into these stuffed jackets. My children like some yellow pepper rather than the spring onions. You can add in some kidney beans for extra protein along with some sweetcorn for a more Mexican feel! Get as creative as you like. They are great for hot picnics (something we like to do in winter), or even on a buffet. I really like the Sainsburys grated dairy free cheese or the Violife in this as they both melt really well and have a nice mature flavour. If you don’t like dairy free cheese you can leave it out and just add in some dairy free butter along with your fillings.
2 small sachets of Hoisin sauce (Sainsbury’s is labeled vegan)
1 1/2 cups rice (this serves 4 of us easily)
1/2 pack beansprouts
1 cup peas
Spring onions and black sesame to garnish (not needed but adds flavour and extra calcium)
Pop the rice on to cook. I like to pour in to a pan of boiling water and cook until just tender.
Open the tofu and drain the liquid. I give it a squeeze in my hands too but not too much.
Slice the tofu block in to 1/2 cm strips and then each block in to 4.
Sieve over the cornflour to coat the tofu.
Heat 1 cm of oil in a pan and when hot drop in the tofu. Turn it until each side is crispy but not burnt!
Drain the tofu by scooping out and laying in a bowl lined with a paper towel/muslin cloth.
Just before the rice is cooked chuck in the peas and bean sprouts (last 3 minutes of cooking).
Heat the hoisin sauce in pan and add in the cooked tofu coat the tofu in the sauce.
Drain the rice and serve. You can garnish if you wish!
Tips and Cheats
Tofu is a bit of a minefield for new vegans. Silken is great for sauces but for this dish you need firm or extra firm. I love the Tofoo Co one as it has a great texture and flavour but all firm tofu will work. You can cut it how you like. My children like sticks as they call them sticky ribs but squares work too! Please watch when heating oil I don’t want oil pan fires! If you are nervous you can do it on a lower heat and it still works. If you are dieting or wanting to be healthy you can spray the coated tofu with olive oil spray and bake it in the oven for 15 minutes until it starts to brown. The garnish is a lovely touch but not needed. I like to add sesame seeds as they are full of nutrients and add a little extra calcium. If you don’t like hoisin sauce then use black bean or sweet and sour or even sweet chili. It is okay to use packet mixes from time to time everything doesn’t have to be made from scratch.
Heat a little oil in a saucepan and add in the onion and peppers and saute for 5 minutes.
Add in the rest of the veggies and cook for a further 10 minutes until the beans are cooked.
In another saucepan add the milk, nutritional yeast, onion, garlic, paprika and salt.
Whisk the milk until it thickens and then turn off the heat and pour into the veggie mix.
Spoon a good dollop of the mix in to the center of a wrap and spread out leaving about 1 cm gap around the edge put another wrap on the top.
Heat the butter in a frying pan and on a medium heat put the stuffed wrap in the frying pan and fry for about a minute until it starts to brown. Flip over and brown the other side.
I keep them warm in the oven until I have fried them all.
Cut in to 1/4 and serve with either wedges or rice!
Tips and cheats
You can add in any veggies you like! If we have courgettes we chuck those in diced, peas chunks of pre-cooked sweet potato anything that is lying about really! The mix will store in the fridge over night so it is great to whip up the night before you need it and it makes after school dinners really quick and easy. It is also really nice on a picnic!