Following on from Veganuary, I plan to keep offering Vegan meals to my lot on a weekly basis. With three kids, how better to stay motivated than a Vegan Junk Food evening? All of the following recipes could be made as individual meals or served as a buffet. We had guests over the weekend so I did it all together. I plonked it all in the middle of the table and everyone helped themselves.
Most of the ingredients I used are stocked by the major supermarkets. However, all are available at local health food shops too.
Vegan Chicken Nuggets
400g Firm Tofu
80g Chickpea Flour
5 tbsp Nutritional Yeast
3 tbsp American Mustard
Juice of half a lemon
2 tbsp Olive Oil
1 1/2 tsp Salt
1 tsp Garlic Powder
Pinch of Black Pepper
1tsp Onion Powder
This does seem like a lot of ingredients, but it is simple to make and many f the ingredients have long sell-by dates and can be used again.
1) Firstly, I crumbled the tofu into my food processor and then added all the other ingredients (except the breadcrumbs) and blitzed it until became a smooth mixture. I did add a little drizzle of cold water to aid this.
2) I simply spooned out little bits and formed them into a nugget shape, before pressing them into the bowl of breadcrumbs.
3) When ready to cook, I fried them in hot oil for 8-10 minutes, until golden on all sides and then let them sit on a paper towel to absorb some of the oil before serving.
Tandoori Tofu Skewers with Yogurt and Cucumber Dip
For The Skewers
400g Firm Tofu
4 tbsp Vegan Yogurt
1 Large red Chilli (I only used about half because two of the kids don’t like spicy food)
1 Garlic Clove
1 tsp Ground Coriander
1 Star Anise
1 tsp Ground Cinnamon
1 tsp Salt
1 1/2 tbsp Tomato Puree
1 tbsp Peanut Oil
1) Blend all of the ingredients, except the tofu in a blender or food processor.
2) Cut the tofu into cubes that are about 4cm in length and chuck them into the blended marinade before placing them in the fridge for a couple of hours.
3) Thread the cubes onto skewers and then using a rack and roasting tin I cooked at 180 degrees for about 20 minutes. Basting them with any leftover marinade for time to time. You could also grill or BBQ them.
For the Dip
1 tbsp Fresh mint, finely chopped
1/4 of a Cucumber, finely diced
180g (ish) Vegan Yogurt
1) Chuck all ingredients into a bowl and mix. Season with a little salt if required.
4 Jacket Potatoes
1) Chop the potatoes into wedge shapes and chuck onto a baking tray
2) Sprinkle with salt and paprika
3) Cook for 25-30 minutes on 180 degrees, giving them a shake a couple of time during cooking.
For the dough
200g Bread/Strong Flour
Pinch of Salt
Half 7g Packet of Yeast
A drizzle of Olive Oil
Approx 120-150ml Hot (not boiling) water
1/2 tsp Castor Sugar
1) Mix the flour, sugar and salt in a bowl and make a well in the middle.
2) Chuck the yeast into the well before adding the water and oil. To begin with, I only added about 2/3 of the water.
3) Mix together. I used a wooden spoon to start and then used my hands. You can add more water as needed.
4) Only a lightly floured worktop I kneaded the dough for about 5 minutes, until springy and elastic. I then put it back in the bowl and covered with a damp tea towel and left for about an hour to rise.
5) After about an hour, I kneaded the dough again to knock out all of the air before, splitting it into two and rolling out pizza bases with a flour dusted rolling pin.
1 Tin of chopped tomatoes
1 small onion, finely sliced
1 garlic clove, crushed or finely sliced
1 tsp Dried Italian Herbs
I simply chucked it all into a saucepan and warmed through, before blending with a hand blender.
This makes enough for a number of pizzas, but any excess can be frozen for another time.
I made two pizzas on this occasion
1) Tomato sauce, grated vegan cheese and fresh basil leaves
2) I put approximately 2 tbsp vegan margarine and two cloves of crushed garlic into a bowl and simple melted it in the microwave for about 30 seconds. I then simply poured this onto the pizza base.
I cooked both pizzas for 10-15 minutes at 180 degrees.
Crunchy Vegan Coleslaw
Using the shredding tool on the food processor, I shredded the cabbage and carrots and then simply mixed together with vegan mayo.
There you have it! A vegan feast of healthy junk food. It went down well and was enjoyed by all. The texture of the nuggets took a bit of getting used to by the little lady. But we didn’t have much left at the end.
These fantastic recipes are brought to you by Ian, a single dad with a passion for cooking simple and fresh meals on a budget.
You can find Ian over on Dad’s Delicious Dinners where he regularly cooks up a storm!