VEGETARIAN AND VEGAN CELEBRATION FOOD
Perfect for Christmas, Thanksgiving, Easter, Weddings, and Parties
Delicious recipes suitable for vegetarians, vegans and
else who wants a break from meat-based meals and a tasty treat!
Non-meat recipes, and foods containing no animal products, not only have recognized health benefits but are kinder on your budget. Save money and your health. Delicious and eco-friendly meals that are simple and quick to prepare. Why not give them a try?!
Porcini mushroom pate
Makes 1 1/2 cups
15g dried porcini mushrooms
*125ml (1/2 cup) port
20ml (1 tbs) olive oil
1 tbs unsalted butter/nuttelex/vegan margarine
1 small onion, finely chopped
2 garlic cloves, crushed
300g mixed mushrooms (such as Swiss brown, button and oyster), sliced
1 tbs chopped fresh thyme
20ml (1 tbs) lemon juice
50g cream cheese/vegan cream cheese
2 tbs chopped flat-leaf parsley
1 sheet (5g) leaf gelatine (see note
Toasted Turkish bread, to serve
Place porcini mushrooms, port and one cup of water in a saucepan. Bring to the boil, then reduce heat to low and simmer for five minutes. Remove mushrooms and set them aside. Bring liquid to the boil again and boil for a further five minutes or until reduced to 2/3 cup of liquid. Meanwhile, finely chop porcini mushrooms.Heat the olive oil and butter in a large frying pan. Add the onion and fry over medium heat for 2-3 minutes or until soft. Add the garlic, reserved porcini and mixed mushrooms and the thyme and cook for a further 2-3 minutes. Add 1/2 cup of the port liquid (reserve remaining liquid) and the lemon juice and season well with salt and pepper. Continue cooking until all the liquid has been absorbed, then set aside to cool.Once cool, place the mushroom mixture in a food processor with the cream cheese and parsley. Process until almost smooth but with a little texture. Place the pate in a serving dish and refrigerate for 1/2 hour to chill.Once the pate has chilled, place the gelatine leaf in a small bowl of cold water to soften. Heat the reserved port liquid until warm. Squeeze the excess water from the gelatine and add to the port, then stir over low heat until the gelatine has completely dissolved.Allow to cool before carefully pouring the port jelly over the pate. Serve on Turkish bread or crackers.Notes: This pate will keep, covered, in the fridge for up to 2-3 days.
Leaf gelatine is available from gourmet food stores. Check leaf gelatine packet for setting directions. Use agar agar as a vegetarian alternative to gelatine. Check packet instructions for setting directions.
300mls/just over 1 cup rice approx. 600mls/2 and a quarter cups hot vegetable/mushroom stock
1 onion, finely chopped
2 cloves garlic, crushed/ finely chopped
Jar of antipasto mushrooms (and remove one tablespoon of mushrooms for use separately), drain and reserve the oil.
Large handful of chestnut mushrooms, sliced
Several dried mushrooms, soaked in hot water, then finely chopped teaspoon dried oregano fresh basil, sliced Put some of the reserved mushroom oil in a pan and saute the onions and garlic until soft, add the rice and mix it all together. Add all the different mushrooms and the oregano if dried. Mix again and then gradually add the stock stirring constantly for that creamy risotto texture. More or less liquid may be needed. Add fresh herbs , mix and set aside. Soya-Mince Filling 1 cup defrosted vege-mince/ or 1 cup rediburger from Sanitarium or 1 cup re-hydrated soya mince Tablespoon mushrooms previously removed from antipasto jar Sufficient amount of sundried tomato puree to bind it together and some fresh basil In a blender mix together approx. 1 cup defrosted vege-mince or 1 cup re-hydrated soya mince, remaining tbsp of mushrooms, enough sundried tomato puree to bind it together and some fresh basil.
Stuffing 1 onion finely chopped, 1 cup oats 1/2 cup suet, 1 teaspoon mixed herbs and some salt and pepper. Approximately. 500g./18oz of frozen puff pastry (ensure it contains vegetable not animal margarine or fats) chop an onion finely and mix it with 1 cup oats to 1/2 cup suet,1 tsp mixed herbs and some salt and pepper. bind with a little water to form a sausage...be careful not to add too much water. Have ready some defrosted vegan puff pastry rolled out into a rectangle.
Preparation & Assembly Get the puff pastry and spread it lightly with sundried tomato paste and stick basil leaves on to this. Get the cooled mushroom risotto and spread it onto the pastry leaving room at all ends, (you wont need all the risotto). On top of this place the soya mince filling and then place the stuffing sausage along the centre. Fold up the sides until they meet in the middle. If they are reluctant to stick down then brush with a little soya milk. Put on a baking tray. It is advisable, if possible, to raise the pastry parcel off the tray using a rack to help prevent the bottom from burning. To cook follow the temperature guide on the packet of puff pastry.
Vegan Sour Cream Yields Approximately 1 Cup Preparation Time 5 Minutes Ingredients ½ pound soft or silken tofu (Soft tofu will make a thicker cream, while silken tofu will make it a bit lighter.) 2 Tablespoons lemon juice 3 Tablespoons canola oil 2 teaspoons brown rice vinegar ¾ teaspoon salt Process all of the ingredients in the food processor until smooth. Transfer to the covered container and refrigerate until use (up to four days). To create variations of this vegan sour cream you can add 1) ¼ cup minced dill & ¼ teaspoon white pepper 2)½ jalapeño, stemmed, seeded, and chopped 3) 1 Tablespoon minced shallot 4) 1 Tablespoon peeled, chopped ginger or ginger juice & 1 Tablespoon minced chives or scallions This recipe doesn’t taste identical to dairy sour cream but has the right consistency and a lovely flavour.
Vegan (Tofu) Cheese or Cream Cheese
A combination of tofu, herbs, and barley turns into a vegan version of herbed cottage cheese.
Yields approximately 1 pound/½kilo
Preparation 30 minutes
1 pound/large packet firm or extra-firm tofu, drained and cubed
3 Tablespoons olive oil
2 Tablespoons lemon juice
1 clove garlic, minced
2 teaspoons mild barley miso black pepper
1 Tablespoons tarragon, chopped
1 Tablespoons chives, chopped
Bring water and salt to a simmer, add the tofu, and cook for 5 minutes. Remove from water and dry with paper towels. Transfer to medium bowl. In the small bowl, whisk the oil, lemon juice, garlic, miso, ½ t salt, and pepper. Pour over the tofu. Preheat oven to 350 fahrenheit. Mash the tofu until liquid is completely absorbed and curds form. Stir in remaining ingredients, then transfer to baking dish. Bake until tofu begins to brown, about 20 minutes
Vegetarian Lentil “Meat” Loaf”
Easy to prepare. Serves 6 Serving 6
Ready in 2 hours
15 minutes preparation—1hour 45 minutes cooking time
150g green lentils
175g dried breadcrumbs
75g brown rice
2 eggs (or vegan egg equivalent)
1 large onion, chopped
1 teaspoon dried thyme
100g tomato paste
2 teaspoons of hot sauce, such as Tabasco
2 tablespoons tomato sauce
2 teaspoons aussiemite/marmite/yeast extract
50g grated vegan cheese or more if desired
Preheat oven to 160 C.
Cook lentils and brown rice according to packet directions. In a large bowl mash the cooked lentils and add wheatgerm, breadcrumbs, brown rice, eggs, onion, thyme, the tomato paste and tomato sauce, aussiemite/yeast extract and cheese. Pour into 23x12cm loaf tin. Bake covered for 1 hour
Barbecued Vegetables and Haloumi with Lemon Basil Dressing
Preparation 10 mins
Cooking 10 Minutes
150g baby spinach leaves
200g char-grilled red capsicum, sliced thickly
250g grilled artichokes, halves
½ cup (80g) green olives (pitted)
8 (400g) portobello mushrooms
400g haloumi cheese, sliced thickly
Lemon Basil Dressing
2 tablespoons lemon juice
⅓ cup (80ml) extra virgin olive oil
1 clove garlic, crushed
2 tablespoons finely shredded fresh basil
Salt and freshly ground black pepper, to taste.
1. Combine spinach, capsicum, artichokes and olives in a large bowl.
2. Lemon Basil Dressing: Combine all dressing ingredients in a screw-top jar; shake well.
3. Cook mushrooms on an oiled, heated grill plate (or grill or barbecue), loosely covered with foil, for about 5 minutes or until browned and tender; sprinkle with salt and pepper. Cover to keep warm.
4. On same oiled grill (or grill or barbecue), cook the haloumi slices quickly and in batches, over a high heat until browned lightly on both sides.
5. Top the spinach mixture with mushrooms, haloumi and Lemon Basil Dressing. Not suitable to freeze or microwave.
Savory Party Rolls (suitable for vegans)
Makes: Approximately 60 party-sized rolls
Cooking Time: 25 minutes
1 cup vegetarian/vegan gravy
6 slices wholemeal bread
1 pkt curried or regular vegetarian (sanitarium/bean supreme/other) sausages
1 can sanitarium rediburger (or another packet of vegetarian sausages)
1 medium brown onion, finely chopped
½ tsp mixed herbs
1 tsp salt pinch of pepper
5 sheets of canola puff pastry
Preheat oven to 230°c
1. Remove crusts from bread and place slices of bread in a bowl.
2. Pour gravy over bread and allow to soak into each slice thoroughly.
3. Combine bread with rediburger (finely chopped), finely chopped curried vege-sausages, and onion until you have a thoroughly blended mixture. Then add herbs, salt, pepper and mix well.
4. Cut each sheet of puff pastry in half and place a long `sausage` of mixture down the length of each half sheet.
5. Fold the pastry over the filling and seal both sides of the pastry sheet together. Brush the pastry with a little milk for browning. Use a sharp knife to score the top of the pastry, and cut into either party size or regular roll sized portions.
6. Repeat this process until all filling mixture has been used.
7. Place rolls on greased oven trays, and bake in a preheated oven at 230ºc for 20 - 25 minutes or until golden brown.
8. Rolls can be served with either tomato, sweet chilli, barbecue, or hoi sin (chinese barbecue) sauces.
Rolls can be frozen for up to two months.
Recipe makes up to 60 party-sized savory rolls.
Rocket salad with redcurrants and hazelnuts
Ingredients (serves 6
)1/2 cup hazelnuts
60ml (1/4 cup) red wine vinegar
20ml (1 tbs) hazelnut oil (or, if not available, use extra virgin olive oil)
60ml (1/4 cup) extra virgin olive oil1 garlic clove, crushed
150g wild rocket
1/2 cup redcurrants (preferably fresh, or substitute defrosted, frozen redcurrants)
Preheat oven to 180°C. Place the hazelnuts on a baking tray and roast for five minutes. Cool slightly, then slip off their skins by rubbing them together. Chop roughly and set aside.Place vinegar, oils and garlic in a small bowl. Season and whisk to combine.Place rocket, hazelnuts and redcurrants in a large bowl, drizzle over the dressing and toss to combine.
Christmas pudding ice-cream
With all the flavours of a traditional Christmas pudding, this ice-cream version is just perfect for a hot December.
Ingredients (serves 7)
150g mixed dried fruit
80ml (1/3 cup) brandy
40ml (2 tbs) dark rum1 orange, zested, juiced
500ml (2 cups) thin cream (cow or soy cream)
250ml (1 cup) milk (cow or soy milk)
1 vanilla bean, split
1 cinnamon stick6 egg yolks or vegan egg equivalent
1/2 cup caster sugar
300ml thickened cream, lightly whipped (cow or soy cream)
1/2 tsp mixed spice
Silver dragees* and crystallised rose petals*, to serve
Place the dried fruit, brandy, rum, orange zest and juice in a bowl and set aside overnight to macerate.The next day, place thin cream, milk, vanilla bean and cinnamon stick in a saucepan over medium-low heat until just simmering. Remove from heat and set aside for five minutes to infuse.Meanwhile, place the egg yolks and sugar in a bowl and whisk until pale and thick. Strain the hot cream mixture over the egg yolks and whisk to combine. Clean pan and return mixture to low heat until it thickens and coats the back of a spoon. Transfer to a shallow container and leave to cool.Once cool, fold in thickened cream, then freeze until frozen around edges. Beat with an electric beater. Re-freeze. Repeat twice more, folding in the macerated fruit and mixed spice during final beating, then place in moulds.Freeze until firm. (Alternatively churn in an ice-cream machine following manufacturer's directions and adding the macerated fruit and mixed spice when almost finished churning, then place in dariole moulds and freeze until firm.)To serve, dip base of each mould in warm water for a few seconds, then invert onto serving plates and garnish with dragees and rose petals.
Begin this recipe the day before. You will need eight half-cup dariole moulds. * Silver dragees are available from supermarkets. To make the crystallised rose petals, brush the petals of an insecticide-free red rose with a little eggwhite, then sprinkle with caster sugar. Set aside on a tray for 30 minutes to dry.
Vegan Christmas Tofu-Turkey
Moderately Easy to make. Serves 10 Servings 10 Ready in 5 hours—3 hours preparation—2 hours to cook
Serve for any occasion but great for Christmas and Thanks-giving
1 kg extra firm tofu, crumbled
2 tablespoons sesame oil
1 red onion, finely diced
4 celery sticks, chopped
220g mushrooms, chopped
2 cloves garlic, finely chopped
1 teaspoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary salt and freshly ground black pepper to taste
5 cups dried breadcrumbs extra
6 tablespoons sesame oil
6 tablespoons soy sauce
2 tablespoons miso paste
5 tablespoons orange juice
1/2 teaspoon orange rind
1 teaspoon mustard
3 sprigs fresh rosemary to serve
Preparation Method Line a round medium sized colander with muslin or a clean tea towel. Place the crumbled tofu in the colander. Place another towel or sheet of muslin over the tofu and place a heavy weight on top. Place the colander over a bowl to catch the liquid. Refrigerate for 2 to 3 hours. Make the stuffing: In a large frying pan, gently fry the onion, celery and mushrooms in the 2 tablespoons of sesame oil until tender. Add the garlic, sage, thyme, rosemary, salt and pepper. Stir well and cook for 5 minutes, then add breadcrumbs and mix well. Remove from heat. Preheat the oven to 200 C. Grease a baking tray. In a small bowl combine the extra sesame oil, soy sauce, miso paste, orange juice, orange rind and mustard and mix well. Remove the weight from the tofu and discard the liquid. Hollow out the tofu so there is 2.5cm of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Spoon the stuffing into the centre of the tofu case. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu out on to the baking tray and gently press the sides to form a more oval shape. Brush the tofu with half the sesame oil sauce, place the rosemary sprigs on top and cover with foil. Bake for one hour, then remove the tofu from the oven and discard the foil. Brush the tofu with the remaining sesame oil sauce (reserving 4 tablespoons), then return to the oven and bake another hour, or until the tofu-turkey is golden brown. Place on a serving platter, brush with the remaining oil mixture and serve hot.
Vegan Gravy Yields 3 cups Preparation Time 10 minutes Ingredients 2 Tablespoons nuttelex or olive oil 3 Tablespoons flour 2 cups vitasoy/soy milk or vegetable stock 1 cup ground toasted nuts such as cashews, almonds, pecans, walnuts, brazil nuts—whatever
Pepper Directions Heat the nuttelex (vegan margarine) or oil in the saucepan, until melted/hot. Whisk in flour and stir continuously for one minute. Remove from heat for 2-3 minutes. Return saucepan to stove and whisk in the soy milk/vegetable stock and nuts. Simmer, stirring constantly, until thickened, 3-5 minutes. Season with salt and pepper and serve.
Cashew Nut Roast with Sage and Onion stuffing
1/6 cup/30g/1oz of nuttelex/vegan margarine
2 sticks of celery, finely chopped
1 medium leek/onion finely chopped
1 ½ cups of hot water
1 teaspoon of yeast extract (marmite, vegemite etc.)
3 cups/550g/16oz of ground cashew nuts (or other nuts of your choice - almonds work well too)
2 Tablespoons of soya flour
2 Teaspoons of fresh herbs - winter savoury is great (if using dried 1 teaspoon)
3 cups/160g/6oz of bread crumbs sea salt and pepper to taste sage and onion stuffing (see recipe further down the page)
Melt the margarine (in a large pan for mixing) and cook the celery and leek in it for a few minutes. Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the leek and celery. Stir in the soya flour, nuts, herbs, breadcrumbs and salt and pepper and mix well. Allow to cool slightly while you grease a loaf tin. Place half the nut roast mixture in the tin and press down well - then add the sage and onion stuffing (pressing down well again) and place the rest of the nut roast mixture on top. Bake in the oven for about 40 minutes at 180/360 then turn out of the tin and slice. Nice served with all the traditional trimmings. Variations:- you can substitute wine (red or white) or vitasoy/soya milk for the water and yeast extract. The sage and onion stuffing is optional - it works just as well without it and might actually slice up easier! A layer of sliced mushrooms and garlic is an alternative to the stuffing.
Sage and Onion stuffing
6 slices of wholemeal bread
½ cup/85g/3oz of nuttelex/vegan margarine
4 teaspoons dried sage or 8 teaspoons fresh,
1 finely chopped large onion salt to taste
Melt the margarine in a saucepan and then cook the onion in it until soft. Break up the wholemeal bread with your hands (into fairly small pieces) and then mix into the onion and margarine with the sage and salt. This can be pressed into an oven-proof bowl covered with alfoil and baked in an oven.
Eggplant layered with tomato sauce and topped with saffron custard makes an elegant and delicious main course.
4-6 servings 1½ hours preparation
1/8 teaspoons saffron
3 Tablespoons hot water
2 pounds /¾ kilo eggplant, in ½ inch slices
Tablespoon olive or vegetable oil for high-heat
2 Tablespoons olive oil
1 small red onion,
minced 1 clove garlic,
minced ½ Teaspoons dried herbs
2½ pounds ripe tomatoes, chopped, or 3 c tomato sauce salt pepper sugar (if necessary)
2 vegan egg equivalent
1 cup vegan ricotta cheese
¾ cup vitasoy/vegan milk
½ cup vegan cheese grated,
grated 10-12 large basil leaves
3 oz grated vegan cheese
Preparation Crumble saffron into a small bowl of hot water and set aside. Cover the bottom of one or more frying pans with oil. When the oil is very hot, add a single layer of eggplant and fry until golden. Turn and repeat - each slice should be golden brown and tender. Transfer to platter lined with paper towels. Repeat with remaining eggplant, adding more oil if necessary. Heat olive oil in small frying pan, add onion, garlic, and herbs, and sauté over low heat for 10-15 minutes, until soft. Add tomatoes, increase heat, and cook about 15 minutes, until thickened. Season with salt, pepper, and, if necessary, sugar. Beat vegan egg equivalent, then add vegan ricotta, soy milk, saffron water, grated vegan cheese, salt, and pepper. Preheat oven to 350 Fahrenheit. Spread about a cup of tomato sauce on the bottom of the baking dish, then cover with an overlapping layer of eggplant. Sprinkle with salt, pepper, and half of the basil, torn into pieces. Top with grated vegan cheese, then another layer of eggplant and basil, then the rest of the tomato sauce. Carefully spread the vegan ricotta/saffron custard on top. Bake bout 40 minutes, until golden and slightly puffy. Remove from oven and let cool for 5 minutes. Serve with something neutral like rice, pasta, or mashed potatoes.
Lentil Patties with Yogurt Mint Sauce
Serves 4 Uncooked patties can be made a day ahead and refrigerated, covered, or frozen.
½ cup (100g) red lentils
½ trimmed stick celery (35g), chopped finely
1 small (70g) carrot, chopped finely
½ teaspoon group coriander
½ teaspoon ground cumin
2 cups (500ml) water
cup (70g) stale breadcrumbs
2 tablespoons plain flour
1 egg white (or vegan equivalent) beaten lightly
1 cup (70g) stale breadcrumbs, extra
1 tablespoon finely chopped fresh parsley
1 tablespoon olive oil
Yogurt Mint Sauce
½ cup (125ml) low-fat plain yoghurt or plain soy yogurt 1 tablespoon finely chopped fresh mint 1 small clove garlic, crushed 1 teaspoon lemon juice 1. Combine lentils, celery, carrot, coriander and cumin with the water in a large saucepan; bring to boil. Simmer, covered, for about 20 minutes or until the mixture is thickened; cool. 2. Stir in breadcrumbs, shape mixture into four patties. Toss patties in flour; dip in egg white (or vegan equivalent); then combine extra breadcrumbs and parsley. 3. Yogurt Mint Sauce: Combine all sauce ingredients in a bowl and mix well. 4. Heat oil in large non-stick frying pan; cook patties until well browned on both sides. Drain on absorbent paper; serve with the Yogurt Mint Sauce and grilled vegetables or a green leaf salad. Can be used as a vegetarian alternative on a burger.
Sweet potato & leek roulade with Xmas stuffing
20ml (1 tbs) olive oil
1 leek, finely chopped
1/3 cup plain flour
4 eggs, separated
1/2 cup grated cheddar cheese
1/4 cup grated parmesan
30g unsalted butter
1 brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups fresh white breadcrumbs
1 tbs chopped fresh sage
1 tbs chopped flat-leaf parsley
500g sweet potato, peeled, chopped
15g unsalted butter
100ml thin cream
1/2 tsp freshly grated nutmeg
Preheat oven to 180°C. Grease and line a 39 x 26cm Swiss roll pan.To make the roulade, heat the oil in a large saucepan over medium-low heat. Add the leek and cook gently for five minutes until soft. Remove leek from pan. Wipe pan, then add the butter. When it has melted, add the flour and cook for 1-2 minutes, stirring constantly. Start adding the milk, a little at a time, whisking until all the milk is combined and the sauce has thickened. Remove from the heat, beat in egg yolks, one at a time and season.In a separate, clean bowl, beat the egg whites until stiff. Add a quarter of the egg whites to the roux, then gently fold in the remaining egg whites. Fold in leeks and cheddar until just combined, then pour into the prepared pan and bake in the oven for 20-25 minutes or until golden and puffed.Meanwhile, to make stuffing, melt butter in a frying pan over medium heat. Add onion and cook for five minutes until soft and translucent. Add garlic and breadcrumbs and cook for a further 3-4 minutes. Stir in herbs and season with salt and pepper. Set aside.For the filling, steam or boil the sweet potato until tender. Drain and mash with the butter, cream and nutmeg. Season well and set aside.When the roulade is cooked, place a clean tea towel on your workbench and sprinkle with the parmesan. Turn the roulade out onto the tea towel and peel off the baking paper. Allow to cool for 1-2 minutes, then spread the sweet potato over the roulade.Sprinkle the stuffing over the sweet potato. Using the edge of the tea towel, carefully roll up the roulade from the longest side finishing with the seam-side down. Slice and serve warm with rocket salad and glazed eschallots (shallots).
Notes You can make the roulade the day before. Simply wrap in foil and warm gently in the oven before serving.