Pritchardโ€™s Sticky Tofu Bao Buns

This recipe is taken from Matt Pritchardโ€™s- Dirty Vegan Another Bite Cookbook (I have adapted it slightly). The bao buns are soooo tasty!! I felt so accomplished that I had made the buns from scratch, I highly recommend giving this recipe a go.

Ingredients

For the tofu:

  • 2cm piece of fresh root ginger (finely grated)
  • 1 garlic clove (finely chopped)
  • 2 tbsp rice vinegar
  • 2 tbsp light soy sauce
  • 2 tbsp agave nectar
  • 1 tsp Chinese five spice
  • 300g firm tofu
  • 2 tbsp sunflower oil.

For the buns:

  • 80ml warm water
  • 40ml oat milk (unsweetened)
  • 1 tsp sunflower oil
  • 1 tsp sugar
  • 1 tsp fast action dried yeast
  • 200g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt.

Pickled veg:

  • 1 tbsp light brown sugar
  • 3 tbsp rice vinegar
  • 1/4 red onion (thinly sliced)
  • 1 carrot (peeled and cut into thin matchsticks)
  • 4 radishes (thinly chopped)
  • 1/4 cucumber (cut into thin matchsticks)
  • 1/4 tsp salt.

Method

1) Pickle the veg, preferably the night before, or if you are pinch, prepare 30 minutes beforehand. Mix the sugar, vinegar and salt together in a mixing bowl and add the finely chopped veggies. Cover and leave overnight to pickle.

2) Mix all the tofu mix ingredients (except the tofu) together on a shallow bowl or large plate.

3) Chop the tofu into 6 even slabs.

4) Add the tofu to the marinade, coat and leave.

5) Mix water, milk, oil, sugar and yeast in a mixing bowl and leave for 15 minutes, so that the yeast activates and looks โ€˜foamy.โ€™

6) Then add the flour, salt and baking powder to the mixture and knead for 10 minutes. Pop back into a bowl, cover and leave to prove in a warm place for a few hours, until the dough has doubled in size.

7) Knock all the air out of the dough and separate into 6 balls, roll the balls into 6 ovals. Coat the the outside with sunflower oil and place a chopstick/stainless steel straw widthways and fold over. Transfer the buns to baking parchment and cover loosely with cling film- leave for about 30 minutes until the buns have doubled in size.

8) Steam the buns for 12-15 minutes on the baking parchments in batches of 2-3 (depending on how big your steamer is.

9) Scrape as much of the marinade as possible off the tofu and then fry for a few minutes until golden. Then add the remaining marinade to the pan and cook until it goes rich and sticky.

10) Open the buns, place a slice of tofu, some pickled veg, coriander leaves and sesame seeds. You can also add some sriracha for heat.

11) Enjoy!

Green smoothie

Smoothies are one of the easiest ways to get a huge nutrient hit and tick off some fruit and veggie portions for the day. I tend to freeze all my fruit and veggies for my smoothies, because they taste so much better when they are ice cold. Give this recipe a whirl to replace your usual breakfast. I love having this smoothie after a morning work out. Summer and Corey are fans of this recipe too- parenting win!

Ingredients

  • 1 cup kale (frozen)
  • 1/2 cup mango/pineapple/papaya (frozen)
  • 1-2 bananas (frozen)
  • 2 tbsp milled linseed
  • 2-3 cups almond milk.

Method

  • Whack everything in a high speed blender and whizz until smooth!
  • Add more almond milk if the smoothie is too thick.

Food for thought: why is it called a smoothie and not a smoothy?

VEGAN SAUSAGE CASSEROLE

This recipe is perfect for a hearty, warming, comfort food sort of meal. You can add whatever veggies you having lying around in the bottom of your fridge that need using up. I find that mushrooms work really well in this recipe- mix it up and have fun.

Ingredients

๐ŸŒ6-8 vegan sausages (I used Heck ones)

๐ŸŒCoconut oil

๐ŸŒ1 large onion (diced)

๐ŸŒ4 cloves garlic (chopped)

๐ŸŒ4 carrots (peeped and diced)

๐ŸŒCan of beans (I used haricot, but any will do)

๐ŸŒ1 can chopped tomatoes

๐ŸŒ1 tbsp tomato purรฉe

๐ŸŒ300ml veggie stock

๐ŸŒ1/2 tsp paprika or smoked paprika

๐ŸŒ1/2 tsp thyme

๐ŸŒVegan mayo (see my recipe!)

Method

โญ๏ธ Cook vegan sausages as per instructions.

โญ๏ธ Fry onion in a large saucepan for 5 mins until soft.

โญ๏ธ Add garlic, carrots, stock, chopped tomatoes, tomato purรฉe, paprika and thyme- cook for 15 mins (low to medium heat, lid on).

โญ๏ธ Add beans and vegan sausages and cook for a further 15 mins.

โญ๏ธServe with sweet potato wedges and salad YUM!

TOFU SCRAMBLE

This is the perfect weekend breakfast, packed full of plant protein. The tofu scramble really does have the consistency of scrambled eggs. The turmeric has great anti-inflammatory properties and also gives the tofu a lovely yellow colour. The broccoli works really well in the recipe, as it adds an extra crunch along with much needed vitamin c. I love this recipe as itโ€™s quick to make and super filling. It tastes great on toast with baked beans. I hope you enjoy it as much as I do!

Ingredients

๐ŸŒ 300g pack of firm tofu

๐ŸŒ 1/2 red onion (chopped)

๐ŸŒ 10-15 tenderstem broccoli pieces (finely chopped)

๐ŸŒ 1/2 tsp turmeric

๐ŸŒ 1/2 tsp garlic powder

๐ŸŒ 1/2 tsp salt

๐ŸŒ Pinch of chilli flakes

๐ŸŒ Bread

๐ŸŒ Baked beans.

Method

โญ๏ธ In a bowl, crumble all the tofu with a fork or fingertips and add the turmeric, garlic powder, salt and chilli flakes. Stir to combine.

โญ๏ธ Fry onion and broccoli in some veggie oil (donโ€™t over fry, as you still want the broccoli a bit crunchy).

โญ๏ธ Add the tofu mixture to the frying pan and fry for 2-3 minutes.

โญ๏ธ Serve on some toasted bread topped with baked beans and then the tofu scramble.

NO BAKE ENERGY BALLS

These date energy balls are a super quick and easy snack to make. Perfect for on-the-go children and adults alike- my little girl absolutely loves them. Itโ€™s also something fun to do with children, as they can help measure the ingredients into the food processor- I always find that children are more likely to eat something, if they are involved in the making. The chia seeds are an excellent source of omega 3 fatty acids, which make them great for vegan and vegetarian diets.

Ingredients

๐ŸŒ 1 cup pitted dates

๐ŸŒ Handful unsulphered dried apricots

๐ŸŒ 2/3 cup rolled oats

๐ŸŒ 3 tbsp 100% peanut butter (I use Meridian Organic 100% Peanut Butter)

๐ŸŒ 1/4 cup vegan chocolate

๐ŸŒ 1 tbsp chai seeds.

Method

โญ๏ธ Whizz dates in a food processor until they break up into small pieces.

โญ๏ธ Add the oats, apricots, peanut butter, chocolate and chia seeds and whizz up until combined. You might need to add 1-2 tbsp water, if the dates are quite dry.

โญ๏ธ Mould into small balls using the warmth of your hands.

โญ๏ธ Pop in fridge for 15 minutes to set and then add them to a sterile air-tight glass jar.

โญ๏ธ They should stay fresh for one week, or longer if you choose to freeze them.

VEGAN MAC N CHEEZE

Enjoy the classic mac n cheese without the moo! I looooove this recipe, itโ€™s super simple and has hidden veggies in, which is handy for getting veggies into your children if they resist them!

The recipe has a protein hit, in the form of cashew nuts, as well as these curly nuts packing a good protein hit, they are also full of vitamins (including E, K and B6), minerals (including zinc, copper, iron and magnesium and not to mention โ€˜good fats.โ€™ If you are not using a high speed blender (like a NutriBullet), I recommend soaking the cashews for at least half and hour before making the recipe.

A lot of vegan mac n cheeze recipes call for high amounts of vegan margarine, but Iโ€™ve come up with this recipe without the margarine because I just couldnโ€™t justify putting 1-2 full cups of the stuff in the sauce…nope, just too far!

I hope you enjoy making this recipe, let me know what you think if you give it a go.

Ingredients

๐ŸŒ 2 3/4 cups macaroni pasta

๐ŸŒ 1 carrot (peeled and diced)

๐ŸŒ 1 white potato (peeled and diced)

๐ŸŒ 1 red onion (diced)

๐ŸŒ 3/4 cup veggie stock (use liquid from pan of veggies)

๐ŸŒ 1/2 cup cashew nuts (raw)

๐ŸŒ 1/4 cup coconut milk

๐ŸŒ 2 tbsp nutritional yeast

๐ŸŒ 1/2 lemon juice (squeezed)

๐ŸŒ 1 tsp salt

๐ŸŒ 1/4 tsp garlic powder

๐ŸŒ Pinch of turmeric powder

๐ŸŒ 2 spring onions.

Method

โญ๏ธ Cook macaroni as per instructions.

โญ๏ธ Bring a small pan of water to the boil, then add chopped onion, potato and carrot. Cook for 10-15 minutes, until veggies are soft enough to blend.

โญ๏ธ Add all other ingredients to a blender, whilst you wait for the veggies to cook (donโ€™t blend yet).

โญ๏ธ When veggies are soft, transfer to the blender along with 3/4 cup of the veggie liquid.

โญ๏ธ Blend until sauce is smooth.

โญ๏ธ Once macaroni is cooked, drain, and then add the sauce and stir.

โญ๏ธ Transfer to an ovenproof dish and top with breadcrumbs, cook on gas mark 4 for 15 minutes until golden brown.

โญ๏ธ Garnish with spring onion and enjoy with a side salad.

Kale and Ginger Smoothie

Ingredients 

๐ŸŒ 1 cup unsweetened nut milk (almond/hazelnut/coconut)

๐ŸŒ 2 cups frozen or fresh kale (stalks removed)

๐ŸŒ 1 frozen banana

๐ŸŒ 2 tsp fresh ginger (finely grated)

๐ŸŒ Handful of blueberries

๐ŸŒ 2 tbsp chia seeds

๐ŸŒ 1 tbsp agave nectar

๐ŸŒ 2 tbsp hemp protein powder

๐ŸŒ Sprinkle of cacao nibs (optional).

Method

1) Whizz all ingredients in a high speed blender (I use a NutriBullet)

2) Pour into a glass

3) Top with a sprinkle of cacao nibs

4) Enjoy through a stainless steel straw.