The veganiser – it’s easy to eat vegan

The veganiser: new ways with old favourites It’s easy to eat vegan!

Some quick ideas…

Ditch the meat in your favourite recipe and replace with veggie alternatives o veggie mince in chilli; spaghetti Bolognese, shepherd’s pie etc o fried cubes of tofu added to stir-fries, Pad Thai, Muttar Paneer or Thai vegetable curry o fried tofu, fried tempeh or soaked soya chunks in a pie – use JusRol puff pastry for the lid! o vegan chicken or beef strips in your favourite stir-fry or curry recipe o cooked peas/beans/lentils in curry, risotto, stew, soup, pasta sauce… o sausage & mash Use vegan sausages, mash the potatoes using vegan margarine or olive oil and serve with vegan gravy – home-made or from a tub! o burger bliss Buy ready-made vegan burgers like Fry’s or Redwood’s. Or make your own beany burgers from the Vegetarian Recipe Club – dead easy! Use vegan mayo and/or relish plus some leaves and tomatoes – stick it all in a roll as usual and eat.

Dairy and egg-free? o pizza party  make your own (easy by hand and even easier if you have a breadmaker)  buy vegan-suitable pizza bases and add your favourite vegan toppings. Go cheese-free OR replace with vegan cheese: either the melting or cream-cheese variety.  take vegan cheeze to your local pizzeria and ask them to use it instead of dairy. o use our easy cheezy sauce recipes to replace the traditional variety – use in dishes like macaroni or cauli cheese. OR use Free & Easy Dairy-free Cheese Sauce mix in a tub! o scrambled tofu It’s delicious and an easy way to replace eggs. See the VRC recipe

Learn to cook a few easy basics pancakes Once you know how to make our quick, cheap and easy recipe on the VRC you can ring the changes – just vary the fillings and sauces and you have the potential to make many different meals, savoury and sweet sauces Our easy sauces liven up simple dishes. Search for ‘sauce’ on the VRC website. pulses: beans, peas, lentils Pulses are a cheap and tasty food group that are high in protein, iron and other nutritional goodies. They can be used in anything from soups and stews (blend if you prefer them smooth); salads, burgers, dips, sauces such as Indian lentil dahl … and much more. See our useful article http://www.vegetarianrecipeclub.org.uk/quickening-pulses-beans-lentils-and-peas wholegrains Brown rice, quinoa, millet and other grains are the basis of plenty of dishes, hot and cold.

Cooking a double batch gives you have the basis for a quick hearty meal the following day – eg a stir-fry, risotto or mixed multi-salad.

Cooking times for wholegrains 1 cup gives 3-4 servings. Use the minimum liquid and add more hot water/stock if it starts to dry out!

1 cup of Barley (pearl) Brown rice (long grain) Brown rice (short grain) Buckwheat (pre-roasted is nicest) Bulghur (cracked wheat)

Water or stock 3 cups 2-2½ cups As long graini 2 cups

Time 30-40 minutes 25-30 minutes 30-40 minutes 10-15 minutes

2 cups

Cornmeal/polenta (same thing!)

Millet Oats

3-3½ cups

Quinoa Wild Rice

2 cups + 3½ cups

10-15 minutes soak in boiling water/stock, depending on how coarse) 20-30 minutes, depending on how coarse 20-35 minutes 10-15 minutes for jumbo, less for porridge oats 15-20 minutes 40-55 minutes (less for quickcook variety, which is about 30)

2 cups 2 cups

Find lots of easy, delicious recipes on www.vegetarianrecipeclub.org.uk – all vegan plus useful articles, a blog. Or just email us if you need questions answered!