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!
All the veg left at the end of the week in the bottom of the fridge!
A little oil
500ml veg stock
Chop all the veg to the same size.
Heat some oil in a big pan and chuck in all the veg.
Pour on the stock (if it doesn’t cover the veg add more water)
Boil until the veg is soft
Blend to smooth and serve with crusty bread.
Tips and cheats
So my favourite combination is carrot, leek, potato, squash and an onion however you can chuck in literally any veg! I tend to avoid cabbage as the children aren’t keen and we get lots of Gansta Granny quotes! It you want it to be smooth always make sure there is a potato of some sort in there.
I like to add a swirl of Elmlea plant cream if we have some on serving but it isn’t needed!
Heat your oil in another pan and soften the onions and carrots for 5 minutes.
Add in the peas, mushrooms and mince.
Add in the rest of the ingredients and stir.
Simmer the mix for 20 minutes, if it looks to dry out then add a little more liquid and stir occasionally.
Once the potatoes have cooked, drain and mash them.
Pour the mince mix into a pie dish and top with the mash.
Pop the pie into the oven for 15 minutes or until the mash is a little crispy.
Tips and cheats
You can really play with this dish. If you don’t like soya mince you can use 2 cups of red lentils and a handful of oats or you can make mushroom mince by blending 300g of mushrooms. You can add a little more brown sauce, I like the tang it gives the dish. feel free to add in two sweet potatoes to the mash and we often sprinkle vegan cheese onto the top before it goes in to the oven.
If you want to make this in advance you can do the whole things and pop it in the fridge and just cook in the oven when you want to eat it. You can also freeze the mince mix although if you are using lentils they don’t defrost great.
500 ml Bisto gravy (yup its vegan! as are some own brands)
1 pack filo pastry
Salt and pepper to taste
Heat the oven to gas mark 5/180c
Gently heat some oil of your choice in a large pan.
Add in all the veg and saute for 5 minutes.
Add in the vegan chicken pieces and just the 500 ml of water (not the granules!)
Bring to the boil and simmer for 10 minutes.
Stir in the gravy granules.
Pour the whole mix in to a pie dish, deep tin – what ever your pie will be in!
Take the pack of filo and cut the sheets in to 1/4
Take small bits and scrunch it all over the top of the pie.
Pop in the oven for about 20 minutes or until the pastry is cooked.
Serve! We like it with roast potatoes and more veg, either green beans or broccoli.
Tips and cheats
If you want to make this in advance don’t put the pastry on until you pop it in the oven. The mix will keep in the fridge for a day before cooking in the oven. You can also freeze it at this point.
If you don’t like filo pastry or want a luxury rich finish then use puff or shortcrust pastry. Again most of the shop bought ones are vegan (just avoid the all butter version!)
If you like a creamy sauce swap the gravy for 500 ml of veg stock and a dash of vegan cream. My current favourite is the Elmlea Plant based. – don’t add it straight in to the pan. Pour the cream in to a dish and add table spoons of the hot liquid in to the cream until it doubles in quantity then add to the dish. This helps to stop it splitting.