Quick and easy vegan friendly meals to eat this week!

I've been doing a bit of an audit of my blog before I move hosting and I realised I don't have that many main meals on my blog. Which is silly as I cook dinner (and often lunch as I work from home) every day! It's easy to fall into the habit of eating toast or mashed potato or wine and cheese for dinner (especially during times when I am living alone) so to inspire me I've decided to do a weekly hosting of dinner recipes. The caveat is that they need to be vegan friendly (the vast majority of my cooking is vegan with dairy free milk and cheese, no meat, honey or animal products ), quick to make (say under 30 minutes) and not rely on any fancy equipment like a Thermomix or pizza oven. I'm listing a range of recipes that I cook fairly often. These can be made for lunch or dinner as part of a meal or a meal in themselves.


Do drop by with your recipe. If you'd like to be included, please link back to my weekly post and encourage people to view the different recipes that people submit :)

Red beans, quinoa and jerk spice soup
Lentil and green vegetable soup
Vegetable, quinoa and adobe soup
Egg free quiche
Quinoa, eggplant and mushroom balls
Kohlrabi coleslaw
Quick quinoa fried rice
Spicy, pumpkin, spinach and almond fetta pasties
Quinoa, barley and pickled vegetable salad

Quick quinoa 'fried rice'

Sometimes you just want a really simple dish, and this is where quinoa comes in. It's easy to use, has a lovely nutty flavour and lends itself to a range of sweet and savory cuisines. I had some asian ingredients leftover from making soup and rice paper rolls so I decided to make a quick lunch. It took about 15 minutes max and was a great, tasty filling meal on a cold day. You could certainly add any leftover veggies, tofu or tempeh you have handy. 

Ingredients

• 1 cup quinoa
• 1/3 cup frozen peas
• 1/3 cup sweet corn kernels
• 1/4 capsicum diced
• 1 spring onion diced
• 1/2 cup hot vegetable stock
• handful bean shoots

Dressing:

• 1 garlic clove finely diced
• 1/2 teaspoon garlic, finely diced
• 2 tablespoons tamari sauce
• 1 teaspoon peanut oil
• 1 red chilli, finely diced (optional)
• 1teaspoon Sriracha (chilli sauce)

Instructions

1. Add quinoa to a dry warm fry pan and cook until fragrant and lightly browned. 
2. Add 1 cup water and bring to the boil for 5 minutes.
3. Add peas and vegetable stock.
4. Stir and top with a lid and turn off the heat. Leave for 5 minutes whilst you make your dressing
5. Add dressing ingredients to a jar, pop the lid on and shake. 
6. Add corn, spring onion and bean shoots to the quinoa and mix through with a fork. 
7. Stir through dressing and serve.

Chocolate and custard wontons

                       

Nutella and other types of chocolate spread are very popular here in Germany. Spread over fresh bread or toast, its a rich, sweet delight that is liable to leave someone in a food coma, especially if the chocolate spread is eaten directly from a jar, not that I would do anything like that, ahem... You can buy vegan versions (as most chocolate spreads contain milk powder) but it's actually really easy to make your own if you can get nuts affordably, I've even made it before with sunflower seeds with good results. 

I had some wonton wrappers leftover from making soup so I decided to make some sweet wontons for dessert. These are quick and easy to make, providing you have ready made chocolate spread and custard on hand for filling. I don't do a lot of frying for my recipes but I don't have an oven at the moment or I probably would have baked these after brushing them with some oil. I made both chocolate and custard wontons. You could of course, just make one or the other, both are delicious! 

Ingredients

• 1 packet of wonton wrappers
• 'Nutella' (see below)
• Custard ( I used this custard recipe from my portuguese custard tarts)
• Oil for frying

                      

 Make dumplings: 

1. Place wonton wrapper on table (a plastic surface or a board is easiest for folding) 
2. Place a teaspoon of custard or 'Nutella' in the centre of each wonton. You want to fill half your wontons with ‘Nutella‘ and half your wontons with custard. 
3. Wet edges of wrapper and fold and seal the edge together, crimping lightly as you seal. 

To cook:

1. Heat oil to medium high heat
2. Add wontons, making sure not the crowd the pan.
3. Fry on one side, then turn and fry until cooked.
4. Drain well on absorbent paper
5. Allow to cool and dust with icing sugar

Nutella recipe

• 1 1/2 cups hazelnuts
• 1 tsp vanilla essence/powder
• 3/4 cup brown sugar
• 1/4 cup cacao
• 3 tbsp hazelnut oil (or oil of choice)
• 2 tbsp oat milk

Instructions:

1. Soak hazelnuts overnight in water to make blending easier
2. Add to a blender with all the ingredients and blender until thick and creamy. Add a little oat milk if needed.
3. Store in a jar in the fridge, if it lasts that long!

Chocolate quinoa rum balls

I have a heap of bits and pieces in my food cupboard that I would normally use to make cakes or biscuits. Alas in my current apartment there is no oven. So I decided to make an adult version of rum balls. If you have a decent blender then you can certainly blend the mix to reduce the need to pre-soak the dates-I won't have a blender until I move to Berlin. The rum is of course optional and can be replaced by water, although it makes a quick snack into a lovely adult dessert for a dinner party.

Ingredients

• 12 dried dates, seeds removed
• 1/2 cup quinoa (if grain free you could use flaxseeds and linseeds)
• 1 cup water (to cook quinoa)
• 1/4 cup almond meal
• 1/4 cup coconut flakes (or coconut sugar)
• 2 tablespoons cacao powder
• 1 tablespoon plant oil (I used coconut oil but any would work ok)
• 2 tablespoons rum 

Instructions

1. Soak dates in hot water over night. Drain.
2. Dice dates in small pieces (scissors work really well) and place in a mixing bowl
3. Dry fry quinoa until it changes colour (about 2-3 minutes)
4. Add water and cook quinoa on a low temperature for 5 minutes, will be softer but still have a little bite.
5. Drain and add to the dates. 
6. Add the almond meal, cacao powder, olive and rum and stir well until all ingredients are well combined. 
7. Place mix in the fridge for an hour to make it easier to roll.
8. Take about a tablespoon of the mix and roll into balls.
9. Roll the balls in coconut flakes and store in a sealed container in the fridge or serve.

Red beans, quinoa and jerk spice soup

In Melbourne we had dinner a few times at a Jamaican restaurant. One of the many dishes we enjoyed was 'red peas and rice', a traditional Jamaican dish of white rice and kidney beans cooked in coconut milk. This dish inspired this soup which was made extra flavoursome with homemade jerk spices. It's also really easy to make your own spice mixes and substantially cheaper than buying them already mixed. This soup is a great winter staple and goes well with some fresh bread and vegetables and a dessert of pineapple soaked in rum.

Ingredients

• Coconut or olive oil
• 3 garlic cloves
• 1 onion diced
• 2 tspn jerk spice
• 2 carrots, diced
• 2 tbsp ginger, finely diced
• 1/2 large red capsicum
• 2 sticks celery
• 1/2 cup quinoa ( I also added 1/4 cup of pearl barley as it was going spare)
• 1 tin kidney beans
• 1 tin peas (or 1 cup fresh or frozen peas) 
• 2 teaspoons jerk spice mix
• 1 litre vegetable stock
• 1 tin coconut milk

Instructions

1. Fry onions and garlic in oil until translucent
2. Add spice mix, carrots and ginger and cook for 2 minutes
3. Add capsicum, celery, quinoa, beans, peas, stock and coconut milk and simmer under the vegetables are tender and the barley is cooked (about 30 mins)

                        

Jerk spice mix:

• 2 tbsp ground cinnamon or 2 cinnamon sticks
• 2 tbsp black peppercorns
• 1 tbsp dried thyme
• 2 tsp allspice
• 1½ tsp cayenne pepper
• 1/4 teaspoon nutmeg

Instructions

1. Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don’t be tempted to skip this stage, as it really enhances the flavours.
2. Crush with a mortar and pestle if you have one then store in a dry jar. 

                     
                        

Jumbo vegan crumpets

                                   

It's always interesting the foods and equipment that you can find in foreign countries and those you cannot. English muffins are readily available here (well a German version to be precise) whilst crumpets are no where to be seen. You can buy them at expat shops, but it's Sunday when the shops are closed and being me, I decided to have a try at making my own.  The ideal is to make the crumpets using 'egg rings' which enable the crumpets to hold their shape and I daresay easier to flip also but I've not been able to find any, so I decided to just make two pan sized ones!

I needed to buy quite a bit of cooking equipment here in Leipzig when I first moved here and my choices have been limited to large department stores that are quite pricey (a bit like Australia's Myers or David Jones) or Euro shops that have limited stock. I like Ikea but it necessitates a bus trip to Halle about 30 minutes away. I miss having loads of Asian discount stores and Kmart for cheap but functional kitchen equipment!

Anyway, give these crumpets a try (rings or not) and see how you go. You'll need at least an hour free with rising and cooking times. You could even make the batter the night before for breakfast although it would taste far more yeasty (in this situation I'd probably halve the yeast due to the longer fermenting/proofing of the dough).

Ingredients

• 3  and 1/2 cup  flour
• 2 tbsp dairy free butter
• 2 tsp salt
• 2 tsp sugar
• 2 tsp dry yeast (or 2 sachets)
• 1 and 1/2 cups warm water
• 1 cup dairy free milk (I used oat milk)
• 1/2 tsp baking powder dissolved in 1/4 cup warm water (or you could use self raising flour of course and omit the baking powder)

Instructions

1. In a bowl or cup stir together yeast and 1 cup of water. Let stand for 5-10 minutes. 
2. Warm milk and butter in a saucepan or the microwave but do not boil or make too hot or you will kill the yeast. You're aiming for lukewarm.
3. Add flour, salt and sugar to a bowl and stir well.
4.  Add warm milk and  butter and mix until the batter become smooth. I added an extra half cup of water to assist this. 
5. Let stand for 30 minutes in a warm place.
6. Stir in baking powder dissolved in water and leave to rise 20 to 30 minutes.
7. Grease non-stick fry pan and heat over medium-low heat. 
8. Reduce heat to low, pour in batter and cook crumpets until tops look dry, about 15 minutes. A low heat enables them to bubble nicely and cook through without burning the bottom in the pan
9. Flip them over and cook for about 5 minutes. 
10. Serve toasted with more dairy free spread, jam, Vegemite or golden syrup. Delish!

Jumbo vegan crumpets

                                   

It's always interesting the foods and equipment that you can find in foreign countries and those you cannot. English muffins are readily available here (well a German version to be precise) whilst crumpets are no where to be seen. You can buy them at expat shops, but it's Sunday when the shops are closed and being me, I decided to have a try at making my own.  The ideal is to make the crumpets using 'egg rings' which enable the crumpets to hold their shape and I daresay easier to flip also but I've not been able to find any, so I decided to just make two pan sized ones!

I needed to buy quite a bit of cooking equipment here in Leipzig when I first moved here and my choices have been limited to large department stores that are quite pricey (a bit like Australia's Myers or David Jones) or Euro shops that have limited stock. I like Ikea but it necessitates a bus trip to Halle about 30 minutes away. I miss having loads of Asian discount stores and Kmart for cheap but functional kitchen equipment!

Anyway, give these crumpets a try (rings or not) and see how you go. You'll need at least an hour free with rising and cooking times. You could even make the batter the night before for breakfast although it would taste far more yeasty (in this situation I'd probably halve the yeast due to the longer fermenting/proofing of the dough).

Ingredients

• 3  and 1/2 cup  flour
• 2 tbsp dairy free butter
• 2 tsp salt
• 2 tsp sugar
• 2 tsp dry yeast (or 2 sachets)
• 1 and 1/2 cups warm water
• 1 cup dairy free milk (I used oat milk)
• 1/2 tsp baking powder dissolved in 1/4 cup warm water (or you could use self raising flour of course and omit the baking powder)

Instructions

1. In a bowl or cup stir together yeast and 1 cup of water. Let stand for 5-10 minutes. 
2. Warm milk and butter in a saucepan or the microwave but do not boil or make too hot or you will kill the yeast. You're aiming for lukewarm.
3. Add flour, salt and sugar to a bowl and stir well.
4.  Add warm milk and  butter and mix until the batter become smooth. I added an extra half cup of water to assist this. 
5. Let stand for 30 minutes in a warm place.
6. Stir in baking powder dissolved in water and leave to rise 20 to 30 minutes.
7. Grease non-stick fry pan and heat over medium-low heat. 
8. Reduce heat to low, pour in batter and cook crumpets until tops look dry, about 15 minutes. A low heat enables them to bubble nicely and cook through without burning the bottom in the pan
9. Flip them over and cook for about 5 minutes. 
10. Serve toasted with more dairy free spread, jam, Vegemite or golden syrup. Delish!

Cheesy pull apart bread

                    

I've been meaning to make one of these loaves for a while. It's a really simple recipe which goes great with soup or salad or as part of a party night hors d'oeuvre. It's great for sharing with friends who don'd mind eating with their fingers and is totally moreish!
                                   
Take some time cutting your loaf, I find it best to take it slow and it's pretty easy. The trick is to cut the loaf deep (close to the bottom without cutting the bottom of your loaf of bread) as the deeper the cuts, the more fillings you can put in and the better it will taste. I put vegan chorizo in my loaf as I couldn't find any vegan bacon which I prefer. It was still delicious and eaten over two meals rather quickly!

I'll be adding this as a free recipe for my next ebook. (The first is still available for only $3 with 50c going to the Asylum Seeker Resource Centre in Melbourne Australia). 

                                   

Ingredients

• 1 rounded loaf of bread
• Vegan butter or olive oil
• Choice of fillings e.g: dairy free cheese, spring onions or onion jam, finely diced garlic, diced animal free chorizo or bacon, diced olives
• Dried herbs
• Salt and pepper to taste

Instructions

1. Preheat the oven to 180 degrees celcius (350 degrees fahrenheit).
2. Slice the bread into cubes: Slice the bread horizontally and vertically into 1-inch cubes. Do not slice all the way through the loaf — leave bottom of the loaf intact with the bread pieces still attached.
3. Fry garlic and onions/spring onions and faux bacon/chorizo in a pan for about 5 minutes until mostly cooked. 
4. Combine with any desired toppings in a bowl and mix well
5. Stuff the cheese and toppings into the bread between the slices. It is easiest to stuff one way and then another as less falls out that way! You can also put little slivers of butter in the slices for extra oozy goodness.
6. Pour melted butter  (or brush a little olive oil over top)
7. Wrap loaf in foil and bake for 20 minutes then unwrap the loaf and bake for another 10 minutes until the cheese is totally melted and the top of the loaf is crispy. 
8.  Serve the loaf while still hot from the oven.

Veganised Portuguese custard tarts

Portuguese custard tarts are something I used to quite enjoy even though I've never liked eggs per se. Vegan cooking has not been shy of providing alternatives to eggs in recipes, from tofu scrambles and chickpea flour omelettes to commercial egg replacers. Thus, a vegan variety of Portuguese tarts is not difficult however there is one caveat. Kala Namak is used a lot in vegan 'egg' dishes to impart an egg like flavour.

Kala Namak is a black salt from the Himalayas. It reality it's appearance is more of a reddish purple than a pure black. It certainly adds an eggy flavour to any dish you make, however in my experience for dishes like custard, it also adds a rather gray colour which is less than appetising. I guess it's deciding between colour and flavour?

Ingredients:

• 3/4 cup castor sugar
• 3/4 cup cornflour
• 1/2 cup custard powder
• 1 litre dairy free milk ( I tend to use oat milk or soy milk)
• 60g dairy free butter
• 1 vanilla bean, split and scraped
• 1 cinnamon stick
• 1/4 teaspoon nutmeg
• Optional: 1/4 teaspoon Kala Namak (or more to taste)
• 4 sheets puff pastry 

Instructions:

1. In a saucepan, stir together the sugar, cornflour, custard powder and nutmeg with 1/4 cup of the milk until all lumps are removed.
2. Place on the stove and whisk in the remaining milk, butter , cinnamon stick and vanilla bean
3.  Set the custard over medium heat and bring the mixture to boil until it is thick and slides away from the sides of the saucepan.
4. Remove the custard from the heat and remove the vanilla bean casing and cinnamon stick
5. Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
6. Preheat oven to 220°C.
7.  Lightly grease muffins tins with a touch of olive oil.
8. Cut 24 circles from the puff pastry, at least 1 cm larger in circumference than the tops of each muffin tin hole. Place pastry in each hole.
9. Fill with custard until 3/4 full. Do not overfill of they will explode in the oven! The filling will puff up quite a lot, but it will soon sink back as it cools. 
10. Place pie tins in oven. Bake for 20 to 25 minutes or until golden.
11. Allow to cool for 5 minutes in the tins then 5 minutes on a cake rack. 

In Deutsch
Ich übersetze meine Rezepte in Deutsch. Meine Deutsch ist nicht sehr gut. Ich gehe an fünf Vormittagen in der Wocke in eine Sprachschule. Es wird  bestimmt einige Fehler geben. Bitte zögert  nicht  mich/den Text zu korrigieren!

Zutaten:

• 3/4 Tasse Puderzucker
• 3/4 Tasse Maismehl
• 1/2 Tasse Puddingpulver
• 1 Liter Milch  (Ich neige dazu, Hafermilch oder Sojamilch verwenden)
• 60g vegane Butter 
• 1 Vanilleschote, halbieren und das Mark rauskratzen
• 1 Zimtstange
• 1/4 Teelöffel Muskatnuss
• Optional: 1/4 Teelöffel Kala Namak (oder mehr je nach Geschmack)
• 4 Platten/Stücke Blätterteig

Anleitung:

1. In einem Topf  Zucker, Maismehl, Puddingpulver und Muskatnuss mit 1/4 Tasse Milch, verrühren bis alley Klumpefrei ist.
2.  Auf dem Herd mit eiPlatzieren Sienem Schneebesen die restlichen Milch mit Butter, Zimtstange erwärmen,
3. Die Vanille Pudding Mischung einrühren und bei mittlerer Hitze zu kochen bringen, bis es dick wird und von den Seiten des Kochtopf gleitet.
4. Topf von der Herplatte nehmen und Vanilleschote und Zimstange entfernen.  
5. Den Vanille Pudding im Glas oder einer Keramik-Schüssel abkühlen lassen und mit Klarsichtfolie abdecken, damit sich keine Haut bildet. 
6. Backofen auf 220 ° C vorheizen.
7. Fetten Sie Muffins Formen mit einem Hauch von Olivenöl ein.
8. 24 Kreise aus dem Blätterteig ausschneiden, mindestens 1 cm  größer im Umfang als der obere Durchmesser des Muffenblech Lochs. Teig in der MUffins Form am Boden platzieren.
9.  Mit Vanillepudding, bis zu 3/4. vol füllen. Auf keinen Fall mehr Puddingmasse hineingeben, da diese ansonsten überläuft und im Ofen explodieren wird!  Werfen Sie sie nicht überfüllen wird im Ofen explodieren! Die Füllung wird sich sehr stark aufblähen, wird aber beim abkühlen bald zurück sinken.  
10. Die Muffins Förmchen in den Ofen geben. Für 20 bis 25 Minuten backen oder aber bis sie golden sind.
11. Rausnehmen und für 5 Minuten in den Förmchen auf einem Kuchengitter abkühlen lassen.