Sunday, January 30, 2011

The Start Of The Vegan Swedes Blog

Our first post will be on our filling weekend dinner. Containing oven roasted potatoes, spicy soy fillets, marinated mushroom hats, peas, slaw and two tasy sauces.

This dinner will fill you up and make you love food even more.

How do you prepare it? Here's how:

Oven Roasted Potatoes
You will need:

  • 8 Potatoes 
  • Vegetable Oil 
  • Salt, Black Pepper & Paprika Powder.

  1. Choose potatoes with fresh clean skins. Cut them into thick slices (1.5cm / 0.6in) and leave them in a bowl filled with cold water for 5-10min to drain out excess starch. Dry them in a colinder or pat them dry with a clean kitchen cloth.
  2. Put them back into the now empty bowl and add vegetable oil and spices.               
  3. Preheat the oven to 225C / 440F and cook the potatoes in your oven for around 30min or until golden on the outside and soft on the inside. If the potatoes go dark quickly, just lower the heat.

Marinated Mushroom Hats
You will need:
  • 4 Large Mushroom hats 
  • 100ml Vegetable Oil 
  • 3tbs Light Soy Sauce 
  • Chili Flakes & Black Pepper 
  • 1tbs Paprika Powder 
  • 2tbs Vegetarian Oyster Sauce 
  • 1 Garlic Clove 
  • 100ml Water.

  1. Take the stem off the mushroom.
  2. Mix the vegetable oil, light soy sauce, vegetarian oyster sauce, the crushed clove of garlic, paprika powder, black pepper and as much chili flakes you want to, depending on how hot you want it. 
  3. Finally, add the water. It should be runny but a little thicker than water.
  4. Remember that it should be a lot of marinade as it will also be used for the soy fillets.
  5. Leave the mushrooms to soak up the flavours for 20min before adding the soy fillets, marinating for a further 20min, before frying in a hot pan. (Same directions as frying the soy fillets)

Spicy Soy Fillets 
You will need:

  • 8 Soy Fillets (or dried TVP Fillets) 
  • Water, 50-100ml Light Soy Sauce 
  • Chili Flakes 
  • 2tbs Paprika Powder 
  • 2 Vegetable Stock Cubes 
  • 1tbs Black Pepper (Salt)
  1. Fill a large pot with water, add the soy sauce, chili flakes to taste, paprika powder, the vegetable stock cubes and the crushed black pepper (add salt if needed). Remember to season this boiling liquid a lot as this will flavour your fillets.
  2. Boil the soy fillets according to the directions on the packet. I usually boil mine for 5-10min longer to ensure softness and lots of flavour.
  3. Once they have finished boiling its time to marinade them in the same marinade as the mushroom hats.
  4. Add them in with the mushrooms and let it all marinate for 20min more.
  5. Lift them out of the liquid and fry them in a non stick frying pan with margarine (oil can get to hot and won't produce the same flavour). Remember to only fry them lightly. If you fry them too long or too hot they can become hard and chewy.

Two Tasty Sauces

Cooling Yoghurt Sauce with Garlic
You will need:
  • 200ml Alpro Natural Soy Yoghurt 
  • 2tsp Lemon Juice 
  • Salt & Black Pepper 
  • 1 Clove of Garlic 
  • 2tsp Paprika Powder.
  1. Mix the yoghurt, lemon juice, a pinch of salt and black pepper with the crushed clove of garlic and paprika powder.
  2. The best way to prepare this sauce is by tasting it as you go. These are only estimated measurements for this sauce so feel free to try your own mix.

Spicy Marinade Sauce
You will need: 
  • 100ml Left over marinade
  • 50g Margarine
  • 2tbs Flour
  • 250ml Vegan Cooking Cream & Water.

  1. Melt the Margarine and add the flour. Stir in the left over marinade. Add the vegan cooking cream whilst continuously stirring to prevent lumps developing or the sauce to stick and burn in your pan. Add small ammounts of Water while stirring and simmering. 
  2. Once you feel you have the right consistency, taste. If needed, add more spices or marinade.

Sides of Peas and Home made easy Slaw
You will need:
Peas, Cabbage, Pickled Capsicum/ Bell Pepper, Vinegar, Sugar Salt & Pepper.
  • The peas are easy, just cook or defrost.
  • The slaw is prepared by grating or finely slicing the cabbage. Adding some pickled capsicum/ bell pepper (1/3 of the cabbage)
  • Mix vinegar, salt and pepper into a mild vinaigrette. If you want,  water can be added to this to make it even milder
  • Mix and serve.

Brands i recommend in this blog are:

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