Tag Archives: vegetarian

Vegetarian Paella with Tofu and Hard-boiled Egg

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VEGETARIAN PAELLA

The paella is cooked over the flames shortly after the fire is lit. The idea is to use the heat from the flames to fry the onions, peppers and tomatoes before adding the rice and the stock and then cooking over a more constant heat once the fire has died down a bit.

We lit the fire at 13:00 and the paella was ready at 14:00.

One of the secrets to making a good paella is to get a beautiful layer of the caramelised socarrat on the bottom of the pan. You can see how much liquid is left and by cooking the paella for a final 10 minutes on a gentle flame when there is not much liquid left, you should get the socarrat of your dreams.

Vegetarian Paella

INGREDIENTS

  • 1 large onion, roughly chopped
  • 1 large red pepper, roughly chopped
  • 1 green pepper, roughly chopped
  • 3 cloves garlic, crushed
  • saffron
  • 1 block firm tofu
  • 4 tomatoes, roughly chopped
  • frozen artichoke pieces or baby artichokes
  • 60g paella rice per person
  • a couple of handfuls of cooked butter beans
  • a couple of handfuls of flat green beans, topped and tailed and cut into 2cm pieces
  • 3 vegetable stock cubes
  • 2 hard-boiled eggs, thinly sliced
  • water
  • salt and pepper
  • olive oil

METHOD

  1. The day before, pound together the crushed garlic, saffron and a pinch of salt in a pestle and mortar.
  2. Add the water and transfer to a small jar with a lid. Leave overnight, shaking hard every once in a while.
  3. An hour or so before you are ready to cook the paella, cut the tofu into cubes and marinate in a bowl with a good splash of soy sauce, some Tabasco and a drizzle of olive oil
  4. To cook the paella, heat some olive oil in a paella pan on an open fire.
  5. Add the onion, red and green pepper, season with salt and fry until soft.
  6. Add the chopped tomatoes and continue to fry.
  7. Sprinkle in the rice and stir well.
  8. Add a litre of water and the vegetable stock .
  9. Add the green beans and butter beans and stir well.
  10. Cover with a large lid and continue to cook over the fire for about 15 minutes, checking every 5 minutes to see that there is enough water.
  11. Arrange the tofu cubes on the top and pour over the marinade.
  12. Check the stock for seasoning, adding more salt if necessary.
  13. After about 30 minutes, check to see if the rice is cooked. Cook for longer if it needs more time, sprinkling water over the top if it looks as though all the water has evaporated.
  14. When the paella is almost done, arrange the sliced egg on the top. 
  15. Remove the lid and leave for another 5-10 minutes to caramelize the bottom of the pan for the socarrat.

Vegetarian Tofu Burgers

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vegetarian tofu burgersVEGETARIAN TOFU BURGERS

These vegetarian burgers are made from tofu and are flavoured with marmite and soy sauce. They hold together well and can be fried in a frying pan or cooked on the barbeque.

vegetarian tofu burgers

Vegetarian Tofu Burgers

These burgers can quickly be whipped up in advance and fried or cooked on the BBQ the next day.

 

INGREDIENTS

  • 200g block of firm tofu, cut into chunks
  • 1 large onion, finely chopped
  • 3 large cloves garlic, crushed
  • 1 1/2 cups rolled oats
  • 2 teaspoons Marmite
  • 2 tablespoons soy sauce
  • ½ teaspoon salt
  • 8 slices of cheddar or Havarti cheese

METHOD

  1. Heat some extra virgin olive oil in a frying pan.
  2. Add the chopped onion, season with salt and pepper, and fry gently until soft slightly caramelised.
  3. Remove from the heat after another couple of minutes.
  4. Add the tofu, garlic, Marmite, soy sauce to the food processor and blitz until smooth.
  5. Transfer to a bowl and add the rolled oats, fried onion and salt.
  6. Mix well and leave for at last 30 minutes or overnight to allow flavours to develop and the oats to soften.
  7. Divide the mixture into 8 balls of about 80g each.
  8. Keep a bowl of cold water handy and wetting your hands constantly, shape the balls into round patties about 3cm thick.
  9. Put on a plate and keep in the fridge until you are ready to fry them.
  10. Heat some extra virgin olive oil in a frying pan.
  11. Fry the burgers for about 5 minutes on each side, turning once so that they get a nice colour.
  12. Put a slice of cheese on each burger, turn off the heat and cover the pan to melt the cheese.

Vegetarian Vegan Tofu Sausages

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vegetarian vegan tofu sausages

VEGETARIAN VEGAN TOFU SAUSAGES

These vegetarian vegan tofu sausages are really tasty and easy to make and they can be prepared in minutes. They are made with tofu and rolled oats and flavoured with sage, onion, Marmite and soy sauce.

vegetarian vegan tofu sausages

Vegetarian Vegan Tofu Sausages

In this recipe, you blitz up some tofu, onion and garlic and then mix with some fried onions and sage and rolled oats..

INGREDIENTS

  • 200g block of firm tofu, cut into chunks
  • 3 large cloves garlic, crushed
  • 1 large onion, finely chopped
  • a handful of sage leaves, finely chopped1/4 teaspoon chilli powder
  • 1 1/2 cups rolled oats
  • 2 teaspoons Marmite
  • 2 tablespoons soy sauce
  • ½ teaspoon salt

METHOD

  1. Heat some extra virgin olive oil in a frying pan and fry the chopped onion.
  2. Season the onion with salt and pepper, and fry gently until soft.
  3. Stir in the chopped sage and mix well.
  4. Remove from the heat after another couple of minutes.
  5. Add the tofu, garlic, Marmite, soy sauce to the food processor and blitz until smooth.
  6. Transfer to a bowl and add the rolled oats, fried onion and salt.
  7. Mix well and leave for at last 30 minutes to allow flavours to develop and the oats to soften.
  8. Divide the mixture into 8 balls of about 80g each.
  9. Wet your hands and roll out the balls into sausage shapes.
  10. Put on a plate and keep in the fridge until you are ready to fry them.
  11. Heat some extra virgin olive oil in a frying pan.
  12. Fry the sausages for a couple of minutes on each side, turning so that they brown all over.

vegetarian vegan tofu sausages

vegetarian vegan tofu sausages

vegetarian vegan tofu sausages

vegetarian vegan tofu sausages

vegetarian vegan tofu sausages

Herby Vegan Vegballs

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cortijoblog glutenfree vegballs

HERBY VEGAN VEGBALLS

These tasty veg-balls are healthy, vegetarian, vegan and gluten free. They are quick to make and can either be roasted in a hot oven for about 20 minutes or shallow fried on top of the hob.

cortijoblog herb vegballs

Herby Vegan Vegballs

These herby vegballs are tasty and quick to make. You can serve them by themselves or with a tomato sauce and pasta.

 

INGREDIENTS

  • 3/4 cup dried green lentils
  • 1 medium-sized onion, finely chopped
  • 4 cloves of garlic cloves, crushed
  • 1 cup soft oats
  • 2 tbsps thick tomato sauce
  • 1 tbsp soy sauce
  • 1 1/2 tbsps red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon chilli powder
  • 1 teaspoon smoked sweet paprika
  • salt and pepper

METHOD

  1. Wash the green lentils thoroughly under running water and then cook in boiling water for 20 minutes until soft.
  2. Rinse the cooked lentils in cold water and leave to drain.
  3. Meanwhile, gently fry the onion in olive oil until soft.
  4. Add the garlic and fry for another couple of minutes.
  5. Add all of the ingredients to a food processor and pulse 3 or 4 times. You want the mixture to come together and to have a bit of texture.
  6. Wet your hands and form the mixture into about 14 balls, flattening them slightly to form patties.
  7. Heat some sunflower oil in a large frying pan.
  8. Put the vegballs into the pan in a single layer and fry on a moderate heat for about 6 minutes.
  9. Turn over and fry for a further 6 minutes or so until they are golden brown on both sides.

NOTES

When I made these, I rolled them into balls the size of golf balls and then flattened them gently to form small patties but they can also be made into larger burger and cooked in a frying pan or on the barbecue and served in burger buns.

cortijoblog glutenfree vegballs

Vegan Kale and Chickpea Curry

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Winter at the Cortijo: Vegan food for the olive harvest

At certain times of the year when there’s not much growing except kale and cabbage, it’s good to have some different recipes for what to do with kale.

For a good part of the year, we have volunteers coming to stay with us to help us with the farm and most of them come through Workaway. Our first ever workawayer was Tiffany from New Zealand. This recipe for a vegan kale and chickpea curry popped up on her Facebook feed the other day – I think it was posted by her mum.

The original recipe is taken from the Cooking Light website with a few modifications: as I was cooking for 6 people, and we’ve got masses of kale, I used a large bowl of chopped kale (almost an entire colander), more chickpeas and different spices.

Vegan Kale and Chickpea Curry
Serves 6
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Ingredients
  1. 1 large bowl of chopped kale
  2. 1 large onion, roughly chopped
  3. 1 large red pepper, roughly chopped
  4. 2 x 400g jars cooked chickpeas
  5. 1 can coconut milk
  6. 3 heaped tablespoon smooth peanut butter
  7. 3 cloves garlic, finely chopped
  8. 2 teaspoons curry powder
  9. 1/2 teaspoon chill powder
  10. 1 teaspoon ground coriander
  11. 1 teaspoon ground cardamon
  12. 1 teaspoon ground cumin
  13. 1 lemon, juiced
  14. salt and pepper
Instructions
  1. Heat some extra virgin olive oil in a large frying pan and fry the onions until soft.
  2. Add the red pepper and continue to fry for a further couple of minutes before adding the garlic and ginger.
  3. Sprinkle over the spices and heat for another 30 seconds or so.
  4. Add in the kale and mix well.
  5. Cover the pan and let the kale wilt down.
  6. Stir in the peanut butter.
  7. Add the chickpeas and coconut milk and heat to a gentle simmer.
  8. Cover and leave for about 15 minutes.
  9. Squeeze over the lemon juice.
Notes
  1. Serve with brown basmati rice.
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