Vegan recipe competition

If you are, or are friends with, a Vegan (or just like trying different recipes) and have a good recipe that is:

  • tasty
  • nourishing
  • Vegan
  • for a lunch or savoury main dish
  • one you have tried
  • not needing hours of work (hours of cooking is fine as long as it requires time not me)

Then enter it into the comments below. Tell me:

  • Quantities – approximate is fine
  • Instructions – remember I have not watched your Auntie prepare this dish 😉
  • If possible link to a photo of the end result

I will try any that sound like possibles, and give a prize to the best, any I try and like will feature here (with a link to your blog, Facebook page etc. naturally).

If I’m to start a radical change in the way I eat, I need more Vegan recipes. I have stacks of delicious meaty and/or Vegetarian recipes but to reduce my use meat etc. to just once a day I need some Vegan recipes to add to the mix. Since breakfast is Vegan already most days (delicious luxury porridge with fruits and nuts) I need light lunches and savoury mains. The competition is only for recipes you have cooked and enjoyed (please don’t just cut and paste from some website without testing it first 😉 entries will remain open indefinitely but I will pick a first winner when I have six meals I plan to cook again.

26 thoughts on “Vegan recipe competition”

  1. Hi Tim!

    What a great idea! Can’t wait to see everyone’s recipes!

    We eat vegan about half of the time, and my biggest tip is to get familiar with high protein grains and pulses. Quinoa is the highest protein grain (native to South America), and is cooked pretty much like rice, so nice and easy. Available from some supermarkets (probably your local), all organic and whole food shops and Bin Inns, and it comes in three colours.

    Roast Vege Quinoa Deliciousness:

    lots of veges to roast
    sundried tomatoes
    1 avocado
    sunflower/pumpkin seeds

    1. Roast up a pan of your favourite veges: kumara, potato, pumpkin, parsnip, carrot, whatever, in large quantities (enough for a main-dish’s-worth per person)

    2. Cook quinoa:

    2.1 Take about 1/3-1/2 a Cup per person of dried quinoa (depending on how hungry you all are)
    2.2 Rinse it in a sieve or piece of muslin – otherwise it’s a bit soapy. Don’t worry if a few grains fall through the sieve, just have a bowl underneath to catch any renegades.
    2.3 Cook it however you like to cook rice. I just put it in the microwave with water about an inch higher than the quinoa for 12-14 minutes. It’s cooked when you see little circles breaking off from the grain globes. I’m sure there are biological names for each part – germ and bran or something? Anyway, that’s not important!

    3. Combine roast veges, cooked quinoa with a cup or so of chopped sundried tomatoes, a diced avocado and half a cup or so of pumpkin or sunflower seeds or any other seed or nut you like.

    4. Serve with a green salad or green veges, and you’ve got a complete main meal. Or just on its own in a bowl. MMM!

    Another day you can do any variation you like, tossing quinoa into anything else that’s delicious to provide the protein of the meal. Or use quinoa in place of rice or couscous or pasta in other dishes to get carbs and protein in one serving. Yay quinoa!

  2. Thanks! Sounds good, we occasionally use Quinoa (even though it is impossible to spell, and sounds like Kinois – the adjective from Kinshasa). I’ve been using more and more Buckwheat, especially I’m liking it toasted and then steamed. I have no idea how it compares for nutrients, but that won’t be an issue with the sort of Repentant Carnivore diet I am aiming for, especially since I love all the pulses I have tried so far.

    Incidentally if you want luxury buckwheat try Kasha with a little Smoked Salmon for a delicious lunchtime treat (lunch yesterday 🙂

  3. BTW, since I already have Susan O’s potato curry recipe, no one (except Susan if she reads this) may enter that delicious recipe, sorry but I want new (to me at least) ideas 😉

  4. Mmm, kasha and salmon sounds lovely, if rather un-vegan 🙂 But I’m an amateur vegan, just getting in ahead of the professionals from the Million Dollar Manse before they come along with actual recipes. Hurry up, guys, I’m hungry!

  5. Heather McKay offered this on Facebook:
    Soaked, drained and boiled mixed beans with chopped onion and added olive oil, salt and pepper make a nice bean pate that can be frozen in glass dishes.

  6. We had this for lunch last week with some yummy bread and it was really good. We served it to a gathering of one ardent carnivore, two eat-anything people, one vegan and myself and my husband. It’s from ‘Meals without meat’ from Alison Holst. We doubled it for hearty servings for 6. It also freezes well, and is great in this cold weather.

    Curried Carrot and Cashew Soup

    500g carrots

    2 small onions

    1Tbsp butter (we used oil cos of the real vegan in our group)

    1-2Tbsp Curry

    3 cups water

    3tsp vegetable bouillon powder

    1 cup toasted cashews

    Slice the carrots & chop onions finely. Melt the butter in a saucepan, add the curry powder and onions, and sauté until the onions are soft but not brown, Add carrots, water and powdered stock until carrots are tender. In a blender process the toasted cashews to the consistency of ground almonds (can be toasted under a grill with 1/2tsp oil). Drain cooked carrots and onion and put into blender with ground nuts. Process adding stock as required to get the desired consistency. Taste & adjust seasoning. Reheat to serve.

  7. Ok, this is more snack-like than meal-like but it’s a good fill-the-gap-between-work-and-dinner option.

    Miriam’s Vegan Guacamole

    1 perfectly ripe avocado (you can tell it’s perfect when then little knobbly bit where it used to be attached to the tree – do avacodos even grow on trees? – comes off easily when you nudge it gently-ish with your thumb).
    1/4 onion/red onion or one shallot or a couple of spring onions cut into tiny little pieces.
    1 small-medium sized tomato cut into equally tiny little pieces.
    lemon or lime juice
    plenty of salt and pepper
    1-2 teaspoons of ground cumin
    3 or 4 good shakes of your favourite hot sauce (I favour Kaitaia fire)

    Mash up the avocado with a fork, mix everything else in, add more lemon juice etc to taste.

    Serve with carrot and/or celery sticks, spread on fresh ciabatta bread or crackers, or scoop up with corn chips – I like the ones that come in the red packet that are made out of plan old corn and oil, nothing else – can’t remember the brand name – but some of the plainer supermarket brand ones are vegan too.

    This has been very popular in the million dollar manse this year!

  8. Mushroom Barley Mix

    Into a large pan, saute 1 chopped onion, 1 chopped carrot, as much crushed garlic as you like, 1 chopped capsicum, 2 cups chopped mushrooms, any other veges you like/want, 1 teaspoon cumin seeds, 1 teaspoon chilli

    Add 1 cup uncooked barley, 3-4 cups vege stock or water, 1 tablespoon soya sauce, 1 cup cooked chickpeas (add these a bit later if you don’t want them too mushy)

    Leave to simmer happily for about 3/4 hour, until the barley is soft but chewy. Check occasionally to ensure there’s sufficient liquid.

    This is really delicious and warming on a coldish winter’s day.

    Enjoy! We do 🙂

  9. African Beans (for Thalia) with Thanks to Alison Holst

    1 1/2 cups black-eyed beans. Start these cooking for 30 – 45 minutes.

    Then saute 2 onions in 2 tablespoons oil until they’re softish.
    Add 1 small can tomoato paste (I just use chopped tomatoes if I don’t have any paste in my life)
    1 can coconut cream
    2 tsp paprika
    1/2 teaspoon (or more) chilli powder
    1/2 teaspoon cumin
    2 teaspoons sugar
    1 teaspoon salt
    Stir together till combined.

    When the beans are cooked, drain and mix the sauce into them.
    Serve with rice. This is supposed to serve 4 to 6 people as a main meal, so it depends how hungry you are at lunchtime I guess.

  10. Yay Lois! I vote for you (not the silly *mushrooms* recipe, but the lovely African beans!)!

    Can’t believe there’s a whole can of coconut cream in them, though! Delicious naughtiness.

    I made a Susan Osborne inspired curry last night I thought I’d add. I made tonnes, enough to feed 4 last night, and another 10 or so servings for the freezer, so this is a big batch that uses a whole pumpkin:

    Saute until soft and clear, but not brown:
    3-5 onions
    heaps of minced garlic – prob 5 tablespoons
    ditto of minced ginger (if it seems like a lot, just trust me – or Susan)

    then add:
    2-3 tablespoons of tamarind paste (you can get it in jars from Asian food shops, or make your own from real tamarinds – i haven’t done this!)
    2-3 tablespoons of garam masala, pref from an Asian food shop, not a western mix. [If you want to make your own, fry 6 cinnamon sticks, 6 cloves and 6 cardamom pods in a little oil, and do this right at the beginning, then add the onions and go from there]
    2 tablespoons each cumin, coriander

    stir them in then add:
    can or two of chopped tomatoes
    some vege stock (I like your stock post, Tim!), as much as you need to stop things from sticking – start with a cup, add more if nec.

    then add an entire pumpkin, peeled and chopped into forkful-sized chunks. I microwaved them for 10 minutes first to hurry things along. Chopping the pumpkin is a great job to delegate to hungry people who aren’t cooking!

    Simmer, stirring every so often and adding stock as necessary to make sure it doesn’t stick to the pan. This might take 30-60 minutes depending on your pumpkin, and could presumably be done in a crockpot or the oven if you prefer.

    When it’s just about done, add heaps of chopped spinach or silverbeet or any green vege you like, and any beans or lentils (I used canned last night, so just added them at the end. Add earlier as appropriate if you’re cooking from dried).

    Done. Serve with rice and whatever curry accompaniments you like.

  11. Really Quick, Really Tasty, Really Easy Lunch:

    Can of mixed beans, drained.
    Sundried tomatoes, sliced.
    Fresh parsley or whatever herbs you have, torn/shredded/chopped/cut/rubbed/whatever.

    Mix it up with some olive oil and a splash of balsamic, S&P, and chuck into a bowl on a bed of mixed leaves.

    I usually add some ground corriander and chilli flakes or whatever I have around.

  12. Lentil Pasta Sauce

    1 cup dried lentils (brown or green, not orange)
    2 cups hot water
    1 tabs oil
    2 cloves garlic, crushed
    1 onion, finely chopped
    1 vegetable stock cube or 1 teaspoon powdered vegetable stock
    1 425 g can chopped tomatoes
    185 g tomato paste
    1 teaspoon dried basil (or 1 tabs chopped fresh)
    1 teaspoon dried oregano (or 1 tabs chopped fresh)
    1 tabs vinegar
    1 tabs sugar (optional)
    pepper to taste

    Rinse lentils and then soak in water for several hours or overnight. If you only have a few hours, try boiling water. You can either retain the water to cook the lentils in or drain them and rinse, then add 1 cup clean water if you find that pulses tend to create flatulence problems.

    Heat oil over moderate heat and saute onion and garlic until the onion is transparent. If you don’t mind your lentils with toughish skins, put all the rest of the ingredients together, bring to the boil and simmer uncovered for about 45 mins to 1 hour, until the lentils are tender. If you don’t mind a bit more fiddle and want more tender lentil skins, add lentils and herbs and simmer, covered, until most of the liquid has been absorbed, then add the rest of the ingredients and simmer uncovered until the sauce is the right consistency for pasta sauce.

    Serve over cooked pasta. You can, I suppose, also use orange lentils, but you then get sludge, which I don’t like. You can garnish with chopped parsley. You can also offer non-vegans grated parmesan.

  13. OK – here’s another, since the flow seems to have slowed:

    Boston Baked Beans (this comes from Rose Elliot’s “The Bean Book”, which I’ve had for a very long time, but I can’t tell how long because I managed to burn the front cover with the publication details)

    12 oz/350 g haricot beans (dried)
    1 large onion
    1 tablespoon oil
    1 teasp dry mustard
    2 teaspoons black treacle
    1/4 pint (150 ml) tomato juice (you can use the liquid from a can of tomatoes)
    2 tablespoons tomato paste (puree – the thick stuff, not just pureed tomatoes)
    2 teaspoons brown sugar
    1/2 pint (275 ml) unsalted stock
    Soak (either overnight in cold water or by the quick soak method where you cover well with cold water, bring to the boil, boil about 5 mins then stand, covered for an hour) drain and rinse the beans, then cook them in fresh water until they’re almost tender and drain them again.

    Set the oven to 140 C (275 F). Peel and slice the onion. Heat the oil in a flameproof casserole and fry th onion for about 5 minutes, then add the rest of the ingredients and bring the mixture to the boil. Cover and put into the oven for about 4 hours, stirring occasionally. Serve with hunks of hot wholewheat bread or garlic bread (using vegan margarine) and salad.

    You can probably use tinned cannelini beans instead – I’d guess about 2 x 425 g (15 oz) cans, drained and rinsed. You can also cook it in a slow cooker. I haven’t made this for a while, so I can’t remember, but I think I just sauted the onion, added everything else, tipped it into a slow cooker turned onto low and left it to cook for the day.

    I also have a recipe for Chilli sin Carne (ie con Carne without the meat – made entirely on kidney beans) but I can’t find it just at the moment. I will keep looking.

    You can cook beans and then freeze them in their cooking liquid until you need them. If you freeze them drained they tend to develop freezer burn.

  14. Chili sin Carne

    1-1/2 cups kidney beans
    3 cups water
    4 cups canned tomatoes (I actually probably use 2 x 425g cans, which is not quite enough)
    1 tabs cumin seed or 2-1/2 teasp ground cumin
    3 cloves garlic, crushed
    1/4 teasp chilli powder
    1/8 teasp cayenne
    1/2 cup chopped onions (I probalby use 2 medium)
    1/2 cup chopped capsicum (bell pepper) – I usually omit this because I’m not a big fan of capsicum
    1 tabs oil (the recipe says 6 tabs, but I think this is ridiculous, even using a 3 teasp tablespoon)

    Wash and soak the beans. Drain and rinse. The recipe uses a pressure cooker, but I don’t own one, so at this stage, I cook the kidney beans until nearly tender in the 3 cups water then drain and rinse them. Note that you should boil kidney beans hard for 10 mins before turning them down to simmer to denature haemagglutinin
    Saute onions and capsicum in oil. Add the rest of the ingredients and either pressure cook according to the instructions for your pressure cooker or bring to the boil on the stove top and simmer until beans are tender and the sauce has reduced. Serve with rice. Serves 3-4

  15. Microwave Mexican Chilli Beans
    (I actually like this better than the chilli sin carne recipe, but had forgotten where I had it)

    15 ml (3 teas) olive oil
    1 onion, skined an dchopped
    2 garlic cloves, skinned and crushed
    1 green chilli, seeded and chopped (or 1/4 teasp ground chilli powder and 2 teasp sweet paprika) – more if you like hot food
    450 g cooked beans such as red kidney, pinto or black beans or 2 x 425g cans beans, drained and rinsed
    30 ml (6 teasp) tomato paste
    1 teasp ground cumin
    450 ml vegetable stock

    To serve:
    1 ripe avocado
    2 tabs chopped fresh coriander
    (you can also add grated cheese, but unless you use soy, this makes it vegetarian rather than vegan)

    Put the oil, onion, garlic, chilli, cumin and paprika in a large microwave safe bowl, cover and cook on high for 3-4 mins or until slightly softened.
    Add the beans, tomato paste and the stock, re-cover and cook on high until boiling stirring occasionally.
    Using a slotted spoon, remove about 3-4 tablespoons of the beans and mash with a fork. Return to the bowl and mix thoroughly. Season to taste with salt and pepper and cook for another 3-4 minutes, until thickened.

    Meanwhile peel theavocado, discard the stone and cut flesh into neat pieces. Spoon beans into individual bowls then top each with avocado, coriander and cheese if using. Serve hot with brown rice and chilli corn bread or granary bread

    Chilli Corn Bread (vegetarian, not vegan)
    75 g vegan margarine
    100 g plain flour
    100 g cornmeal (fine polenta)
    15 ml (3 teasp) baking powder
    45 ml (9 teasp) light muscovado or brown sugar
    1-2 green chillies, seeded and chopped (I don’t put these in because some of the family don’t like chillis)
    1 egg, beaten
    150 ml milk

    Grease a 23 cm x 12. 4 cm (9 x 5 inch) dish andline the base with greaseproof paper. Put themargarine in a large bowl and cook on high for aobut 1 min, until melted
    Add the remaining ingredients and beat thoroughly until well mixed. Spoon the mixture into the dish and level the surface. Cover with kitchen paper and cook on high for 4 mins or so, until well risen, firm to the touch but sill moist in th emiddle. Leave to cool in the ish. When cold, turn out and cut into 8 pieces.

  16. Microwave Vegetarian Satay

    For the marinade
    2 cloves of garlic, skinned and crushed
    2.5 cm piece fresh root ginger, peeled and finely grated
    45 ml soy sauce
    15-30 ml vegetable oil
    2 teasp dark muscovado or brown sugar
    600 g firm tofu

    For the satay sauce
    1 small onion, skinned and finely chopped
    15 ml vegetable oil (I only use 1 teasp)
    1/2-1 teasp chilli powder
    1 level teasp chopped fresh lemon grass or finely grated lemon rind
    1 garlic clove, skinned and crushed
    50 g coconut cream
    60 ml crunchy peanut butter
    30 ml soy sauce

    To make the marinade:

    Mix the garlic, ginger, soy sauce, oil and sugar together in a large shallow dish. Cut the tofu into small cubes, and add the marinade, cover and leave in the fridge for 2-3 hours or overnight, stirring occasionally.

    To make the satay sauce:

    If you have browning dish for your microwave, heat it and cook the onion in the oil until brown, following the instructions that came with the dish. If you don’t you can either brown it on the stove top or just cook in the microwave for 1-2 mins until it is soft. Add all the other ingredients and 150 ml boiling water. (Note that if you’ve browned the onion on the stove, you probably have to tip it all into a microwave-safe dish at this stage). Stir thoroughly to mix then cook on high for about 3 mins until boiling. Spoon into a bowl and set aside. Make sure that the dish you use to cook this is both microwave safe and suitable for use with high-fat foods.

    Thread the tofu onto 12 bamboo skewers and arrange in a single layer in the dish containing the marinade (or use another dish that is suitable to go in the microwave). Cook on medium for about 8 mins until hot, basting frequently and turning during cooking. Serve the tofu hot with rice and hand the sauce around separately. I have also cooked the tofu under the griller basting frequently.

  17. Hi Tim,

    Finally I’m in the right place to enter my favourite recipe, for a sort of North African vege tagine.

    The quantities of everything except the spices are approximate and flexible – more or less of what you like, and substitute whatever you want. I’m guessing at a serving for 4, though I always make tonnes and freeze portions for days we don’t feel like cooking. It freezes really well. It looks like more of a fuss to make than it is – you do a lot of chopping, then a bit of saute-ing, then let the dish cook for an hour by itself.

    oil for saute-ing
    2 onions, diced
    2T minced or chopped garlic
    2T minced or chopped ginger

    4 kumara
    2 carrots
    2 cups cooked chickpeas (or 2 cans)
    1 cup diced dates or a mixture of dates and apricots
    1 cup or more of vege stock, depending on how thick you want your sauce, and whether the mixture sticks when cooking.
    optional can of diced tomatoes
    optional fresh green herbs for garnish – coriander is great.

    Spice mix:
    2 teaspoon each ground cumin, coriander, paprika, ginger and cinnamon (I don’t always add ginger if I’m using fresh as well – suit yourself)
    1 teaspoon each ground white pepper and turmeric
    1/4 teaspoon each ground chilli and nutmeg

    This mix will probably do for two batches if you’re just cooking for 4 people at once. You can do a simpler version of cumin, coriander, ginger, cinnamon, but the full version is well worth the faffing around.

    Chop 3 kumara into large forkful-sized chunks and the other kumara into much finer dice (if you want them to smoosh into a thick sauce – just go for big chunks if not).
    Chop the carrots into small dice so they’re a different size from the kumara (just for prettiness)

    Saute the onions, garlic and ginger in a large pot. (You can do this on the stovetop and then finish the cooking in the oven if you have a pot that does both, or just do the whole thing on the stovetop if not.)

    Add the chopped kumara and carrot, and diced dates (and/or other dried fruit) and mix in, saute for another few minutes.

    Add the dry spices, mix in, then add stock (and optional tomatoes), mix in and bring to a lively simmer for a minute, then turn down the heat, put a lid on, and either put in the oven at 180 for an hour (or until the veges are cooked), or keep on a very low simmer on the stovetop with the lid on.

    Add the cooked chickpeas for the last ten minutes of cooking to heat through.

    A proper tagine has a reduced, sticky sauce, and is cooked in a specially shaped dish (also a ‘tagine’), but as I don’t have one, I usually prefer to go for a stew consistency, with the onions and finely diced veges and fruit smooshing into a thick sauce around the larger pieces.

    If you prefer the reduced sauce, don’t dice the kumara finely, don’t use so much liquid, and remove the lid of the pot for the last 10 or 20 minutes of cooking.

    Best served on rice with green veges on the side. Enjoy!

  18. No-one told me you had gone all anti-meat!! I’m coming home tomorrow and not sure how I feel about this…

  19. Not anti meat, just anti more than one meat (dairy, eggs, animal and fish) meal per day on average. We’ll be growing sheep and later pigs to eat!

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