Recipes – Simple (Mostly) Vegan Kitchen

Simple (Mostly) Vegan Kitchen MASSAMAN PEANUT STEW If you haven’t tried mushroom meat before, this recipe is the perfect place to start.This massaman peanut stew is so hearty, and an easy slow cooker recipe for those days when you just don’t have time to spend in the kitchen.

COOK TIME 6-8 HOURS | SERVES 4

INGREDIENTS

• 1 tablespoon olive oil • 1 quantity Massaman Curry Paste • 1 red onion, cut into eighths • 250g Table plant-based braised beef or 250g shiitake mushrooms, roughly chopped • 800g potatoes, cut into 3 cm pieces • 400ml can coconut cream • 2 tablespoons peanut butter • 1 tablespoon coconut sugar • 155g (1 cup) frozen peas

TO SERVE

• steamed rice • sliced cucumber • sliced red chilli • roasted peanuts • fried shallots • lime wedges

1 Turn your slow cooker to the sauté setting. Add the olive oil and, once it is hot, add the curry paste and sauté for 1 minute. Add the onion and plant-based braised beef or shiitake mushroom and sauté for a further minute. Add the potato, coconut cream, 400 ml of water, the peanut butter and coconut sugar, then stir well and cover with the lid. Switch the slow cooker to low and cook for 6–8 hours, until the stew is reduced and thick.

2 With 5 minutes left on the slow cooker, add the peas, stir through and cover with the lid again.

3 Serve the massaman peanut stew with steamed rice, sliced cucumber and chilli, roasted peanuts, fried shallots and lime wedges for squeezing over.

Simple (Mostly) Vegan Kitchen by Ellie Bullen. Photography by Ellie Bullen. Published by Plum, RRP $39.99.

Simple (Mostly) Vegan Kitchen ONE-POT VEGGIE CON CARNE This is one of my go-to slow cooker recipes. Packed full of hearty vegetables, this one-pot meal always makes me feel amazing, plus it’s high in protein with the addition of both TVP and black beans. Serve with corn chips, avocado and herbs for a fresh lunch or dinner.

COOK TIME 4 HOURS | SERVES 4

INGREDIENTS

• 1 tablespoon olive oil • 1 onion, finely diced • 2 large garlic cloves, crushed • 3 celery stalks, finely diced • 2 small carrots, finely diced • 1/4 teaspoon cayenne pepper • 2 teaspoons smoked paprika • 2 teaspoons ground cumin • 2 x 400g cans chopped tomatoes • 2 x 400g cans black beans, rinsed and drained • 220g (2 cups) TVP (Textured Vegetable Protein) • 2 vegetable stock cubes • 1 teaspoon sea salt • freshly ground black pepper, to tastes

TO SERVE (OPTIONAL)

• corn chips • diced avocado • chopped coriander leaves • natural coconut yoghurt • sliced red chilli

1 Turn your slow cooker to the sauté setting. Add the olive oil and, once it is hot, add the onion, garlic, celery, carrot, cayenne pepper, paprika and cumin and sauté for 2–3 minutes, until the onion has softened.

2 Add the tomatoes, black beans and TVP to the slow cooker and give everything a really good stir. Add 800ml of water and crumble in the vegetable stock cubes. Season with the salt and pepper and mix well. Switch the slow cooker to high, cover with the lid and cook for 4 hours.

3 Once ready, serve the veggie con carne with your choice of corn chips, diced avocado, coriander leaves, coconut yoghurt and sliced red chilli.

Simple (Mostly) Vegan Kitchen RIDICULOUSLY GOOD WAFFLES

Not only are waffles delicious, they are also super versatile! This recipe is a base that you can make sweet or savoury by adding different ingredients. I love serving savoury waffles with fresh herbs and vegan cream cheese, and sweet waffles with loads of vegan butter and maple syrup.

SERVES 4

INGREDIENTS

• 250ml (1 cup) soy milk • 1 tablespoon apple cider vinegar • 150g (1 cup) plain flour • 2 teaspoons baking powder • 1 tablespoon maple syrup • ¼ teaspoon sea salt • vegan butter or olive oil, for greasing

TO SERVE

• vegan butter • fresh berries of your choice • maple syrup

1 To make the sweet waffle batter, combine the soy milk and apple cider vinegar in a large bowl and leave for 2 minutes. Sift in the flour and baking powder, then mix well. Add the maple syrup and salt and stir to combine.

2 Heat a waffle iron and lightly grease with vegan butter or olive oil.

3 Scoop enough of the batter into the waffle iron to cover the base and close the lid. Cook on high for 4½ minutes, then transfer the waffle to a plate and repeat with the remaining batter. 4 To serve, top the sweet waffles with vegan butter and your choice of fresh berries. Pour over a little extra maple syrup and enjoy!