The Vegan Thread

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  • Chatted to vegan friends, had a pretty much vegan bbq last night, yeah sausages are passable, it’s all a mind thing!

  • bbq kumara is good. Obv replace with vegan sour cream and chives. I like this one.

  • New addiction picked up at The Odds (who have amazing cinnamon doughnuts BTW)

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  • Gunna go there tomorrow for cin donut and coffee 😁

  • Hand a bit of a panic as the news keeps reporting about shops running out of rolls?

    Edit. Hmm, bit bland, needs horseradish.

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  • Interesting debate I’ve been having with myself recently coming out of all of this. It probably started in the wet markets of Wuhan. as did SARS. But these markets remain open and legal trading post. Why? They are butal disease ridden holes that spread pandemic viruses across the world..

  • This cheese is £7.50 lol

    The doughnuts where very good though.

  • Yeah it's a treat but y'know world is fucked at the mo so might as well treat yourself.

  • £2.99 for these is delightful.

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  • Is anyone else finding it increasingly difficult to find Linda's for sale anywhere? Tried 3 shops near me today and all were out of stock

  • Yeah, sainos near me all sold out! Yet to properly scour any other places but not holding my breath

  • Aw man been burnt twice as both times I’ve bought fancy vegan cheese it’d been stored badly and gone off😭

  • Tonnes in Tesco’s over here, want me to post them to London?

  • Met Bruce Lee's vegan cousin yesterday.

  • Broco Lee

  • Ms Cupcake has a lot of stock, originally made for the cancelled Vegan Life Live show, that she needs to sell:­o-step-up-for-a-vegan-legend/

    Now's your chance to stockpile in style.

    Edit: Er oops, it says 'order before March 20th'. Saw it too late, but perhaps you might still be in with a chance today.

  • If you've ended up with a supply of lentils and can get you hands on a few other ingredients, I can confirm that this red lentil soup recipe is delicious. It's from this book and all its recipes have so far been amazing (and really simple).

    This is a simple, comforting soup that you can cook quite quickly as the lentils don’t need pre-soaking. if you don’t like it too spicy, reduce the amount of dried and fresh chilli, or leave out altogether. I’ve served the soup with roasted caramelized carrots and crushed toasted cashew nuts, but you could try it with a raw grated carrot salad.

    SERVES 2–3 (two in our house...)

    • 3–4 large carrots, preferably purple ones (we use ordinary ones), cut into large chunks or batons
    • 2 tablespoons olive oil or melted coconut oil
    • 1–2 teaspoons maple syrup
    • 1 onion, finely chopped
    • 1 small red chilli, deseeded and finely chopped
    • 2.5cm (1in) piece fresh root ginger, peeled and grated
    • 2 garlic cloves, finely chopped
    • 1/2 teaspoon dried red chilli flakes, plus extra for sprinkling
    • 1/4 teaspoon ground cumin or coriander
    • 200g (7oz) split red lentils, rinsed and drained
    • 600ml (20fl oz) hot Cooked Vegetable Stock
    • 2 tablespoons cashew nuts
    • salt and pepper

    1. Preheat the oven to 200°C (400°F) Gas Mark 6.
    2. To caramelize the carrots, put them in a bowl and mix with 1 tablespoon of the oil, the maple syrup and some seasoning. Tip them into a roasting tray and roast in the oven for 20—30 minutes, or until tender and golden.
    3. While the carrots are roasting make the soup: heat the remaining oil in a large saucepan, add the onion, fresh red chilli, ginger and garlic and fry gently for 4–5 minutes until softened.
    4. Add the chilli flakes and cumin or coriander and cook, stirring, for a few minutes.
    5. Add the red lentils and stock. Bring to the boil, then turn the heat down and simmer, part-covered, for 20 minutes, or until the lentils are tender.
    6. Before serving, toast the cashew nuts. Put the cashews in a large, dry frying pan and toast over a medium heat for 3–4 minutes, tossing the pan occasionally, until golden all over. Tip the nuts into a bowl and leave to cool, then finely chop.
    7. To serve, ladle the soup into bowls, top with the roasted carrots, toasted cashews and a sprinkling of chilli flakes.

    Nutrition tip
    • Red lentils are a good plant source of iron and serving with the toasted cashews adds a second burst of this anaemia-protective mineral too.

    A HANDFUL of chopped coriander leaves would also make a great topping.
    SERVE with grilled flatbread or naan bread.
    ADD some cubes of oven-roasted tofu or grilled aubergine.
    USE less stock and serve as a lentil dahl or accompaniment.

  • Meera Sodha's butternut squash and sweetcorn erriseri from a recent Guardian is excellent:­r/14/meera-sodha-vegan-butternut-squash-­sweetcorn-erriseri-recipe

  • Anyone got a good massaman recipe? Guess I’ll need to find some paste for the base tho..

  • I miss Greggs. I'll never take it for granted again.

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  • Any recipes going? Starting to get a little repetitive here, could do with some inspiration!

  • What type of stuff do you fancy?

    Minimalist baker has loads of recipes for all occasions and they're usually simple with few ingredients:­/

    Post punk kitchen has lots of seitan type stuff and stuff with an American slant if you've got more time on your hands:

    Meera Sodha posts loads of tasty recipes from all over in the New Vegan section of the Guardian:­the-new-vegan

  • Thanks! I've been devouring and loving Meera Sodha's recipes since January and I've done a few minimalist baker ones too. Will check post punk kitchen that's new to me.

    Gonna try this today for Easter dinner­t-with-gravy/

  • Oh nice! I've veganised this nut roast before (flaxseed in place of egg, no cheese):­/wordofmouth/2011/dec/15/how-cook-perfec­t-nut-roast

    That lentil one sounds good though, hmm.. I was going with Linda sausages later but maybe I should go fancier!

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The Vegan Thread

Posted by Avatar for Pistanator @Pistanator