Pritchard’s Sticky Tofu Bao Buns

This recipe is taken from Matt Pritchard’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 ‘foamy.’

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

🌍6-8 vegan sausages (I used Heck ones)

🌍Coconut oil

🌍1 large onion (diced)

🌍4 cloves garlic (chopped)

🌍4 carrots (peeped and diced)

🌍Can of beans (I used haricot, but any will do)

🌍1 can chopped tomatoes

🌍1 tbsp tomato purée

🌍300ml veggie stock

🌍1/2 tsp paprika or smoked paprika

🌍1/2 tsp thyme

🌍Vegan mayo (see my recipe!)

Method

⭐️ Cook vegan sausages as per instructions.

⭐️ Fry onion in a large saucepan for 5 mins until soft.

⭐️ Add garlic, carrots, stock, chopped tomatoes, tomato purée, paprika and thyme- cook for 15 mins (low to medium heat, lid on).

⭐️ Add beans and vegan sausages and cook for a further 15 mins.

⭐️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 it’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

🌍 300g pack of firm tofu

🌍 1/2 red onion (chopped)

🌍 10-15 tenderstem broccoli pieces (finely chopped)

🌍 1/2 tsp turmeric

🌍 1/2 tsp garlic powder

🌍 1/2 tsp salt

🌍 Pinch of chilli flakes

🌍 Bread

🌍 Baked beans.

Method

⭐️ 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.

⭐️ Fry onion and broccoli in some veggie oil (don’t over fry, as you still want the broccoli a bit crunchy).

⭐️ Add the tofu mixture to the frying pan and fry for 2-3 minutes.

⭐️ 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. It’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

🌍 1 cup pitted dates

🌍 Handful unsulphered dried apricots

🌍 2/3 cup rolled oats

🌍 3 tbsp 100% peanut butter (I use Meridian Organic 100% Peanut Butter)

🌍 1/4 cup vegan chocolate

🌍 1 tbsp chai seeds.

Method

⭐️ Whizz dates in a food processor until they break up into small pieces.

⭐️ 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.

⭐️ Mould into small balls using the warmth of your hands.

⭐️ Pop in fridge for 15 minutes to set and then add them to a sterile air-tight glass jar.

⭐️ 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, it’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 ‘good fats.’ 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 I’ve come up with this recipe without the margarine because I just couldn’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

🌍 2 3/4 cups macaroni pasta

🌍 1 carrot (peeled and diced)

🌍 1 white potato (peeled and diced)

🌍 1 red onion (diced)

🌍 3/4 cup veggie stock (use liquid from pan of veggies)

🌍 1/2 cup cashew nuts (raw)

🌍 1/4 cup coconut milk

🌍 2 tbsp nutritional yeast

🌍 1/2 lemon juice (squeezed)

🌍 1 tsp salt

🌍 1/4 tsp garlic powder

🌍 Pinch of turmeric powder

🌍 2 spring onions.

Method

⭐️ Cook macaroni as per instructions.

⭐️ 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.

⭐️ Add all other ingredients to a blender, whilst you wait for the veggies to cook (don’t blend yet).

⭐️ When veggies are soft, transfer to the blender along with 3/4 cup of the veggie liquid.

⭐️ Blend until sauce is smooth.

⭐️ Once macaroni is cooked, drain, and then add the sauce and stir.

⭐️ Transfer to an ovenproof dish and top with breadcrumbs, cook on gas mark 4 for 15 minutes until golden brown.

⭐️ Garnish with spring onion and enjoy with a side salad.