Smoked Quorn Tacos

To round the Unstuffed month of tasty meat-free recipes, here’s the recipe for Smoked Quorn Tacos. We hope you enjoy it!

Smoked Quorn Tacos

Fills 4 taco shells
Preparation time: 10-15 minutes
Cooking time: 20 minutes

Ingredients

175g Quorn mince
1 tbsp olive oil
½ medium onion, very finely chopped
1 – 2 cloves garlic, crushed
1 tsp sweet smoked paprika
1 pinch of cumin
1 tsp dried thyme
200ml light vegetable stock
1 small red chilli, very finely chopped
2 tbsp chopped fresh coriander

To Serve:
Taco shells
Lettuce, shredded
Tomatoes, sliced
Mild cheese, grated

Method

1 Sauté onion in a little olive oil until soft, about 5 minutes. Stir in garlic, then add minced Quorn, smoked paprika, cumin, and thyme. Stir for 1 minute.

2 Add a little stock. Stir and cook until the liquid has been absorbed. Continue adding the stock a little at a time, each time stirring and cooking until the liquid has been absorbed. The process will take about 10 minutes.

3 Add the chilli and coriander and stir through. Taste and adjust seasoning, adding more smoked paprika as desired. Go easy on it though, as the flavour can be over-dominant. The mixture should be quite dry.

4 Serve in crisp taco shells with shredded lettuce, sliced tomato and a mild grated cheese.

© The Vegetarian Society

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Broccoli salad with spiralized vegetables

This recipe is a fresh and tasty spiralized salad packed with broccoli and cous cous, amongst other things.

Broccoli salad with spiralized vegetables 

Packed with vitamin C and iron, broccoli is a versatile vegetable that’s also perfect in salads – don’t overcook it though!

Serves 4 (as a side)

Preparation time 10 minutes

Cooking time 15 minutes

Vegan

Ingredients

For the main salad:

500g broccoli, cut into very small florets

100g plain couscous

200ml vegan stock

50g frozen peas, defrosted

2 red peppers, cut into strips

20g cashew nuts, toasted

2 courgettes, *spiralized

1 carrot, *spiralized

20g pumpkin seeds  toasted

For the dressing:

1 chilli, finely sliced

1 clove garlic, crushed

1 tsp tamari

1 tsp olive oil

1 tbsp lemon juice

For the garnish:

Edible flowers such as nasturtium, rosemary, chives etc (optional)

*If you don’t have a spiralizer, peel ribbons with a potato peeler then cut into thin strips.

Method

1 Place the broccoli into a large pan of boiling water for 2 minutes, then plunge into cold water. This will prevent the broccoli from over cooking and will retain the colour. Drain thoroughly.

2 Put the couscous into a bowl and pour over 200ml stock to rehydrate, leaving for 5 minutes. Add the peas.

3 Place the sliced peppers onto a hot griddle pan. Cook for between 3 and 5 minutes, or until sear lines are formed.

4 Place all of the salad ingredients into a large bowl.

5 Mix the dressing ingredients together and drizzle over the salad.

6 Allow to stand for a moment and then carefully toss the salad.

7 Transfer to a serving dish.

Unstuffed!

© The Vegetarian Society

Hornett Wholefoods Wellingborough

hwflyerA new whole food shop has opened and they have lots of sustainable ethically made practical healthy options that are suitable for everyone.

If you are looking to be healthier, to lose some weight, are on a gluten free diet or a dairy free diet, they are here for you.

Vegetarians and vegans can feast because they will not sell meat, poultry, game, fish, shellfish or any by-products of slaughter.  They’re 100% meat free!

There’s a large range of healthy and environmentally friendly alternatives, including food and drinks, toiletries, cleaning products and gifts.

46Located centrally in Wellingborough at 48 Midland Road, the shop is within three minutes walk of Wellingboroughs’ Swansgate Shopping Centre and just a minute away from the Aldi supermarket.  The X1 and 45 buses stop outside the door and the train at the end of the road; plus there is free parking.  Pop in for some friendly service and some fantastic food.

Raspberry Tofu Dessert

With only a few ingredients you can make this delicious dessert.

Day-23-Raspberry-Tofu-Dessert

Serves 4

Ingredients

225g raspberries, fresh or frozen
1 packet firm silken tofu
½ tsp vanilla essence
2 tbsp honey or agave nectar

Method

1 If using frozen raspberries allow to thaw completely, retaining a few for garnishing.

2 Combine all the ingredients and press through a sieve to remove the raspberry seeds. (This is made easier if first processed in a liquidiser or food processor.)

3 Divide the mixture between four dessert dishes and chill for up to 2 hours.

4 Garnish with reserved raspberries and serve.

© The Vegetarian Society

Veggie stir fry

Thursday’s Unstuffed recipe is this simple yet delicious Veggie stir fry. Enjoy!

A light and tasty way to fill your belly.

Serves 4
Preparation time 5 minutes
Cooking time 12 minutes

Ingredients

2 packs of store-bought vegetable stir fry
2 packs of noodles
2 sachets vegan sweet chili cooking sauce

Method

1 Get the wok or pan nice and hot.
2 Add the noodles to the pan.
3 Add the vegetable stir fry and cook for 5 minutes.
4 Pour in the sweet chili cooking sauce and simmer for 2 minutes before serving.

Recipe kindly supplied by Barenaked Foods.

Tuesday’s Unstuffed recipe

Today’s recipe is a tasty minestrone soup with pasta and chickpeas. Light and herby, it’s also delicious and filling.

Minestrone di Pasta e Ceci

Serves 4

Ingredients

1 small onion, very finely chopped

1 clove garlic, finely chopped

2 sticks celery, diced

1 dessertspoon olive oil

A little cornflour

400g can chopped tomatoes

1 tbsp tomato purée

1 tsbp soya sauce

1 bay leaf

½ tsp dried basil

pinch dried rosemary

2 tsp dried oregano

1 tbsp freshly chopped parsley

175g diced mixed root vegetables (carrot, parsnip, potato)

750ml water

2 tsp Marigold Vegetable Bouillon or a vegetable stock cube seasoning

40g tiny pasta shapes

50g cooked chickpeas (tinned can be used)

Method

1 Put the onion, garlic and celery in a pan with the olive oil and sauté for about 5 minutes.

2 Add a little cornflour, stir and cook for a minute or two.

3 Add the tomatoes, tomato purée, soya sauce, herbs, diced root vegetables, water and bouillon powder.

4 Bring to the boil, reduce the heat, cover and simmer for about 30 minutes.

5 Season to taste, add the pasta and chickpeas and simmer for a further few minutes.

6 Add a little water if the soup is too thick. Serve hot.

Copyright the Vegetarian Society

Sweetly Spiced Carrot and Walnut Steamed Puds

Day-7-Sweetly-Spiced-Carrot-and-Walnut-Steamed-Puds

As part of the Vegetarian Society #unstuffed campaign this January, day seven brings you ‘Sweetly Spiced Carrot and Walnut Steamed Puds’.  To sign up for reguarlar updates from this campaign please go to their website – http://www.unstuffed.org.uk

Serves 8

Ingredients

200g self raising flour
½ tsp bicarbonate of soda
½ tsp cinnamon
1 tsp mixed spice
85g vegan margarine
100g granulated sugar
25g desiccated coconut
40g finely chopped walnuts
1 large orange, finely grated zest only
225g carrots, peeled and finely grated
1 ½ tsp vanilla extract
2 tbsp vegetarian sherry
150ml soya milk

To Serve:
8 pineapple rings
8 glace cherries (check that they’re vegetarian by making sure they don’t contain E120 or cochineal)
25g flaked almonds, toasted
Castor sugar
Few pinches mixed spice
8 sprigs of mint
Soya cream/custard

Method

1 Prepare steamer to hold 8 ramekins (if you don’t have a steamer you can bake them in the oven, but they may be drier).

2 Sift flour, bicarbonate of soda, and spices together.

3 Rub in the margarine until the mixture is very fine.

4 Add remaining ingredients, adding enough soya milk to give a soft consistency. Do not over-stir otherwise the mixture will be very heavy.

5 Divide mixture between 8 ramekins. Cover with squares of baking parchment and secure with elastic bands (if baking, you wouldn’t require the parchment to cover the puddings, but you may want to put a circle of parchment in the bottom of the ramekin to help to stop them from sticking when they are turned out).

6 Steam for 35-40 minutes until the top is firm to the touch (alternatively, bake in the oven at 180C for 40 min). Allow to cool for 5 minutes in the ramekins before turning out.

7 Grill the pineapple slices. Ease a knife round the edges of each pudding, lifting the base as you go, and turn out onto warmed plates.

8 Decorate each pud with a slice of grilled pineapple and a cherry, sprinkle with toasted flaked almonds, castor sugar and a dusting of spice.

9 Garnish with a sprig of mint.

10 Serve with soya cream or custard.

© The Vegetarian Society

The Vegetarian Society of the United Kingdom Limited
Parkdale, Dunham Road, Altrincham, Cheshire, WA14 4QG

Tel: 0161 925 2000 Fax: 0161 926 9182
e-mail: unstuffed@vegsoc.org website: http://www.unstuffed.org.uk
Registered Charity No. 259358 Registered Company No. 959115
Patrons: Rose Elliot MBE, Jerome Flynn, Sir Paul McCartney, Stella McCartney, Wendy Turner-Webster, Mary McCartney.