/' http-equiv='refresh'/> Vegan Outreach Lincoln and East Midlands: Lincoln Veggie Fayre 2011- Savoury Recipes (page 1)

Lincoln Veggie Fayre 2011- Savoury Recipes (page 1)

Cashew Nut Balls - Christine Halse
4 slices of bread
200g cashew nuts
4 spring onions
2 tablespoons of tomato puree
1 vegan stock cube or 1 - 1.5 (depending on your taste) teaspoons of vcon

1) Chop the spring onions up
2) Place all ingredients in a blender and blend until cashew nuts and bread is properly broken down
3) Using your hands make into balls, add a little water if needs be.

Delicious served cold or heated a little under a grill

  Falafels - VOLE
15 1/2 oz canned chickpeas, rinsed and drained
1/4 cup onion, chopped
1/4 cup parsley, or cilantro, fresh, chopped
1 medium garlic clove, minced
1 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp table salt
1/4 tsp baking soda
1 Tbsp all-purpose flour
Directions: Blend all ingredients, shape into balls and shallow fry.

Lasagne - also from Animal Aid

serves 3-4
preheat oven to 190C/gas 5/375F

Lasagne sheets
300g frozen soya mince
2 tsp boullion stock powder dissolved in 600ml hot water
2 tins chopped tomatoes
3tbsp tomatoe puree
2 chopped onions
2-4 crushed cloves of garlic
herbs for seasoning, oil for frying

'cheese' sauce:
60g marg
60g plain flour
1tsp mustard
1l soya milk
120g melting cheese (finely grated) plus a little extra for the top
ground black pepper

for the 'meat' sauce fry onions until soft, add garlic, pepper, tomatoes, puree and herbs. Make the stock and pour into pan with soya mince, cook until most of the liquid is absorbed and turn off heat.

for 'cheese' sauce melt marg in a saucepan, stir in flour (constanlty stirring) and cook for 1min. Add soya milk and nustard slowly, stirring constantly. Stir in cheese and bring to the boil. Simmer until the sauce thickens and season with pepper and Engevita flakes (optional).

Layer mince, lasagne sheets and cheese sauce into an oven dish, repeating the layers and finishing with the cheese sause. Sprinkle with remaining grated cheese. Cook in the oven for around 40mins.

Mushroom Risotto


  • 4 ounces dried shitake mushrooms
  • 1/2 cup boiling water
  • 2½ cups vegetable broth
  • ¼ cup lemon juice
  • 2 cups chopped spinach
  • 1 t. sea salt, plus more to taste
  • 2 T. olive oil, divided
  • 2 large cloves garlic, finely chopped
  • ½ cup finely chopped onions
  • 8 ounces crimini mushrooms, sliced
  • 1 t. dried thyme
  • 1 cup uncooked Arborio rice
  • ½ cup dry white wine
  • 1 T. dairy-free soy margarine
  • 1 ½ T. nutritional yeast
  • Black pepper, to taste


1. In a small bowl, combine the boiling water with the shitake mushrooms, and let them soak, uncovered for 30 minutes. Drain the liquid into a medium-sized saucepan and discard the mushrooms. Add the vegetable broth to the sauce pan, bring the mixture to a simmer and cover.
2. In a small bowl, toss the spinach, lemon juice and 1 t. of the salt. Set aside.
3. In a heavy bottomed saucepan over medium heat, heat 1 T. of the olive oil. Add the chopped garlic and onions and cook, stirring occasionally, until the onions are tender and translucent, about 6-8 minutes. Add the mushrooms and thyme, and cook until the mushrooms are soft, about 4 minutes more. Add the remaining 1 T. of olive oil and the rice, and, stirring constantly, cook until the rice is evenly coated and sounds like crispy rice cereal in the pan, making snapping and popping noises, about 4 minutes. Add the wine, stirring constantly, until all of the liquid is completely absorbed.
4. Ladle ¾ cup of the simmering broth into the rice and cook, continuing to stir, until most of the liquid is absorbed.Continue to add the broth in ¾-cup increments, allowing the liquid to be absorbed before another addition, until the rice is translucent around the edges but still solid in the middle and the rice is of a creamy consistency, about 20 minutes.
5. Add the spinach and cook for just about 2-3 minutes, stirring constantly, or until the spinach is wilted and bright green. Stir in the dairy-free soy margarine and nutritional yeast. Add salt and pepper to taste and serve immediately.
Mushroom Strogonoff (From Animal Aid's 'I can't believe its ... Vegan!')

serves 4;
1/2kg mushrooms - sliced
2med onions - chopped
3lrg cloves gralic - crushed
oil/marg for frying
1tsp cornflour
150ml vegan white wine
300ml soya cream
lemon juice
pepper to taste

fry onions and garlic until soft, add mushrooms to cook through. Add wine and simmer until evaporated.
mix 3tbsp water of corn flour, add to cream and then add to the mushroom mix. Simmer for 15mins, add squeeze of lemon juic and black pepper to taste.

Sausage Pasta

  • 1 tbsp olive oil
  • 4 vegan sausages (Linda McCartneys or Redwoods are ideal) , cut into bite-sized pieces
  • 2 garlic cloves , crushed
  • 200ml vegan medium white wine (Co-Op have a great selection of labelled wines)
  • 1 tbsp tomato purée
  • 400g can chopped tomatoes
  • 500g pack rigatoni or penne
  • handful basil leaves , torn, (optional)
  • Grated Vegan Cheese (Redwoods, Sheese etc), to serve
  1. Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the vegan sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the vegan white wine and boil until it has reduced by half.
  2. Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
  3. While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved vegan cheese.
  4. Tip: Add chillis or cayenne pepper for a spicier flavour.
Smoked Tofu Swirls
1 packet of smoked tofu
1 small onion
3 tablespoon tomato puree
6oz (170g) self-raising flour
2oz (60g) margarine
Half teaspoon baking powder
1 small cup soya milk
The Pastry:
Rub together the flour, baking powder and margarine. Bind with the soya milk adding a little at a time so as not to make it too sticky, just a firm dough.
The Filling:
Finely chop the tofu and onion into tiny pieces. Mix into the tomato puree to form a thick paste
Roll out the pastry on a floured surface, to approx 30cm x 30cm square. Spread the filling evenly over this. Roll it up from one end to form a cylinder shape.
Chop into approx 12 disks (of about 2cm thickness each) and place on a greased backing tray, arranging neatly to retain circular shapes and leaving space between each.
Bake in preheated oven at Gas mark 5 for approx 15 minutes.
Spaghetti Bolognese from 'Meat-free Made Easy'

oil for frying
1 chopped onion
1 chopped red pepper
1 chopped auberguine
1 packet frozen soya mince
1 jar vegan pesto
2 tbsp tomato puree
1'2 pack dried spaghetti

heat oil, fry onion, pepper, and auberguine for around 10mins stirring frequently until softened, add mince and cook for 3mins.
add pesto with 1 1/2 cups water, cover and cook for 20mins until liquid is absorbed. Add tomato puree and black pepper to taste, serve with spaghetti cooked according to instructions.

Could turn this into a chilli by adding kidney beans and chilli powder and serving with rice or this can be used with a little less water to make a cottage pie filling!


Spinach and Chick Pea Pasta (Gluten Free)

  • 2 x 410g cans Chickpeas, drained and rinsed
  • 700g Tomato and Herb Sauce
  • 500g Gluten Free Vegan Pasta (Doves Farm and Orgran are options)
  • 235g bag Spinach for Cooking
  • 25g Vegan cheese (Redwoods, Sheese etc), shavings
  • Extra virgin olive oil, to drizzle (optional)
  1. Place the chickpeas in a medium pan with the tomato sauce. Add 50ml cold water to each of the empty tubs, swirl it around, then pour it into the pan. Gently bring to the boil over a low heat. Turn off the heat and cover.
  2. Meanwhile, place a large pan of water over a high heat and bring to the boil. Then add the pasta and return to the boil for 5 minutes or until the pasta is just tender. Remove from the heat and drain thoroughly. Stir in the spinach and allow to wilt.
  3. Tip the pasta into a serving dish and pour the hot pasta sauce and chickpea mixture over the top, then toss together and season with black pepper. Top each serving with Castelli Vegetarian Cheese shavings and a drizzle of olive oil.
    Vegetable Soup

    • 1 tablespoon(s) olive oil
    • 4 medium carrots, chopped
    • 1 small onion, chopped
    • 1 teaspoon(s) ground cumin
    • 1 can(s) (14 1/2-ounce) diced tomatoes
    • 1 can(s) (14- to 14 1/2-ounce) vegetable broth
    • 1 cup(s) dried red lentils
    • 1/4 teaspoon(s) salt
    • 1/8 teaspoon(s) ground black pepper
    • 1 bag(s) (5-ounce) baby spinach

    1. In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute.
    2. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2 cups.
    3. Feel free to experiment with other tasty, nutritious veg thrown in too.