June 4, 2021

Easy Five Ingredient Rosé Sauce Recipe

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  • Author: Richard Makin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
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Ingredients

For the Rosé Sauce Recipe

  • 300g pasta (I used rigatoni)
  • 2 tbsp olive oil
  • 4 cloves garlic, finely minced
  • 2 x 400g can peeled plum tomatoes (or chopped tomatoes)
  • 1 x 400g can cannellini beans, drained
  • 200ml soy milk
  • 50ml water
  • Salt and pepper

Instructions

  1. Fill a large pan with water and add a few pinches of salt. Place over medium heat and bring to a boil.
  2. Place a separate medium saucepan over medium heat and add the olive oil. When hot, add the garlic and fry gently but do not allow it to burn.
  3. Add the tin of tomatoes and season with salt and pepper. Once bubbling away, cover with a lid and reduce to a simmer. Leave to cook for 20 minutes, stirring occasionally.
  4. Meanwhile, add the pasta to the boiling water and cook until al dente.
  5. Place the cannellini beans in the cup of a high-speed blender and add the soy milk. Blend at the highest speed possible until completely smooth and creamy. Alternatively, blend the beans and the soy milk together using a stick blender.
  6. Once the tomato sauce has reduced nicely and the tomatoes are almost completely broken down, remove the lid and add the cannellini cream. Do not allow the sauce to boil from this point on, just warm it gently and stir often. Cook for a further 5 minutes or until your pasta is ready.
  7. Drain the pasta, reserving around 200ml of pasta water.
  8. Add the pasta to the sauce and stir to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Season with salt and pepper again, serve, and enjoy this wickedly delicious rosé sauce recipe.

Notes

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Keywords: Rosé Sauce recipe

This sauce couldn’t be simpler but there are a few essential steps. You’re not using any onion, so be sure to fry up some minced garlic before adding your tomatoes. It’s easy to burn, so watch it like a hawk.

five-ingredient-rose-sauce-recipe

I love to use tinned peeled plum tomatoes but tinned chopped tomatoes work too. Either way, be sure to cook them down fully (this takes longer than you think). The tomatoes should be almost falling apart and the sauce should be dark red.

tomato-rose-sauce-recipe

The creaminess in this dish comes from blended cannellini beans and soy milk. The result is protein rich but also super delicious. Be sure to blend it as smoothly as you possibly can.

five-ingredient-rose-sauce-6
I like to reserve a little pasta water in case the sauce is slightly too thick. Give it a taste before adding your pasta too, it may need tweaking with a little salt and pepper. If you want a cheesy kick, add a few tablespoons of nutritional yeast to the blended cannellini bean mixture.

rose-sauce-recipe-vegan

This dish is perfect as it is, but it also works great topped with some fresh basil or oregano.

Rosé-Sauce-vegan-recipe

May 18, 2021

Creamy Orzo with Fennel

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  • Author: Wicked Healthy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
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Ingredients

  • 40g vegan butter
  • 1 Tbsp fennel seeds
  • ½ an onion, finely chopped
  • 2 cloves garlic, finely minced
  • 1 x fennel bulb, finely sliced
  • 300g orzo
  • 150ml dry white wine
  • 800ml hot vegetable stock
  • Salt and pepper
  • Small bunch of fresh dill

Instructions

  1. Place a medium saucepan over medium heat and add the vegan butter followed by the fennel seeds. Toast until fragrant and beginning to quietly pop, then remove the seeds from the pan with a spoon, leaving behind the vegan butter. Set the fennel seeds aside.
  2. Place the saucepan back over medium heat and add the onion. Fry until beginning to soften then add the garlic. Fry for a further minute before adding the sliced fennel. Fry for 3-4 minutes but do not let the fennel brown.
  3. Add the orzo followed by the wine and stir well. Reduce the heat slightly and cook until the wine has mostly evaporated. Add some of the stock and stir well.
  4. Keep adding the stock, little by little until the orzo is fully cooked. Season with salt and pepper to taste and top with the fresh dill before serving.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

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Keywords: creamy orzo with fennel

For added texture and bold fennel flavour, I like to toast some fennel seeds to add to the top of the cooked orzo. To make this a one-pot dish, be sure to do this first in the same saucepan you’re about to use for the orzo. Be super careful not to let them burn – just toasty and fragrant is great.

creamy-fennel-orzo

When frying your onions and garlic, don’t let them brown. For this recipe, we just want to cook them until nicely softened and fragrant. If necessary, add a tiny splash of water to keep things from catching.

creamy orzo and fennel

It’s best to make sure the fennel is sliced very thinly before adding it to the pan. If you have a Chinese mandoline then use it! If not, use your sharpest knife and go super thin. This way the fennel will almost melt into the pasta.

fennel orzo vegan recipe

Like with risotto, don’t add all the water at once. It’s best to add a little at a time, stirring between additions. Once gorgeously smooth and glossy and the orzo is cooked through, you’re good to serve!

creamy-fennel-orzo-5

Vegan Party Food! Jackfruit BBQ Sliders

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  • Author: Wicked Healthy
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Ingredients

For the Jackfruit BBQ Sliders

  • 3 1/2 cups green jackfruit
  • 1 large white onion
  • 6 garlic cloves
  • 3 tbsp olive oil
  • 18 oz/510g Smoky BBQ Sauce, store-bought or homemade (here’s a recipe for Chad’s Wicked Spicy BBQ Sauce)
  • 12 tbsp sriracha (more for burger sauce)
  • Vegetable stock
  • Spicy dill pickles
  • Vegan mayo
  • 3 cups cabbage
  • 8 to 10 soft, squishy, slider-sized buns, toasted if you like
  • Cilantro

Instructions

  1. Drain the jackfruit and gently break it apart into shreds in a bowl using your hands, pulling out any seeds and removing any tough pieces. Drain the jackfruit and gently break it apart into shreds in a bowl using your hands, pulling out any seeds and removing any tough pieces.
  2. Turn on the heat under a pan. While you wait for it to heat up, finely dice the onion and crush and mince the garlic. Add a little olive oil to the pan, followed by the onion, allow it to turn translucent, stirring often, before adding the garlic. Add jackfruit before the onion and garlic start to brown. Allow the mixture to sit, until it sticks. Use a wooden spoon to stir thoroughly.
  3. Add bbq sauce and sriracha (according to your heat level!), stir to coat, adding just a touch of vegetable stock to loosen up the sauce. Stir. Reduce heat to a low medium, cover and let it simmer, and braise for 15-20 minutes, checking frequently.
  4. Prep your burger extras! Slice the spicy dill pickles. Mix some vegan mayo with sriracha to make a bbq sauce. Finely slice cabbage using a mandoline, for a little extra crunch.
  5. Check the jackfruit, stirring through and removing the lid. The sauce should have reduced, but shouldn’t be sticking to the sides.
  6. To assemble, spoon a generous pile of BBQ jackfruit onto each bun and top with pickles, cabbage, and a drizzle of sriracha mayo. Sometimes we set everything out and let guests assemble the jackfruit BBQ slider sammies themselves.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

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Want more inspiration? Check out our Wicked Healthy YouTube Channel!

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Keywords: jackfruit BBQ sliders sandwiches

Wicked-Party-Food_BBQ-Jackfruit-Sliders_Raw-JackfruitWicked-Party-Food_BBQ-Jackfruit-Sliders_BBQ-Sauce
Wicked-Party-Food_BBQ-Jackfruit-Sliders_Reducedassembling jackfruit BBQ sliders with cilantro
Wicked-Party-Food_BBQ-Jackfruit-Sliders_BunsWicked-Party-Food_BBQ-Jackfruit-Sliders_Assembly-Jackfruit
Wicked-Party-Food_BBQ-Jackfruit-Sliders_Assembly-Bunjackfruit BBQ sliders recipe

Chipotle Baked Orzo

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  • Author: Richard Makin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
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Ingredients

For the Pickled Red Onions

  • 1/2 red onions, peeled and very finely sliced
  • Juice of one lime
  • Pinch of salt

For the Baked Orzo

  • 2 tbsp olive oil
  • 1 red onion, peeled and finely diced
  • 3 cloves garlic, peeled and minced
  • 1 tbsp light brown sugar
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tbsp tomato paste
  • 1 tsp chipotle paste
  • 250g orzo
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin black beans, drained and rinsed
  • 450ml vegetable stock
  • 2 peeled plum tomatoes, from a tin, roughly chopped
  • Small bunch coriander
  • 2 tbsp jalapeños
  • 4 tbsp vegan sour cream or oat creme fraiche
  • 1 ripe avocado, finely sliced
  • 1 lime, sliced into wedges
  • Pinch chilli flakes

Instructions

To Make the Pickled Red Onions

  1. Place the finely sliced red onions into a small bowl. Add the lime juice and the pinch of salt. Stir together, cover and place in the fridge while you prepare the orzo.

To Make the Baked Orzo

  1. Preheat the oven to 200c/390f (fan).
  2. Place a medium oven-proof saucepan over medium heat and add the olive oil. Bring to temperature before adding the onion and garlic. Fry for 2-3 minutes until starting to turn translucent.
  3. Add the light brown sugar, cumin, paprika, coriander, oregano, tomato paste, and chipotle paste. Stir together and add a few tablespoons of water to prevent the spices from burning to the pan. Cook for a few minutes more while stirring constantly.
  4. Add the orzo, chopped tomatoes, black beans, and vegetable stock. Stirring often, bring to a simmer.
  5. Once simmering, cover with a tight-fitting, oven-proof lid and place in the preheated oven. Bake for 20 minutes.
  6. After 20 minutes, remove the lid, top the orzo with the chopped peeled plum tomatoes. Place the lid back on and return the pot to the oven for 10 more minutes.
  7. After the final 10 minutes, remove the pot from the oven and remove the lid. Top the baked orzo with coriander, jalapenos, vegan sour cream, avocado, pickled onions, and a pinch of chilli flakes. Serve immediately.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods
We’ve got Wicked merch! Head to the Wicked Healthy Store!
Want more inspiration? Check out our Wicked Healthy YouTube Channel!
Get pinning! We’re over here on Pinterest.

Keywords: chipotle baked orzo

Pickled red onions are so fast to make and add zing to any dish. I find they work perfectly with Mexican meals when prepared with lime juice instead of vinegar. Slice the onions as finely as you can (use a mandoline if you have one) and toss with the lime juice and some salt. You can now place them in the fridge while you prepare the rest of the meal.

CHIPOTLE-ORZO-INGREDIENTS

The great thing about this baked orzo is that it’s a one-pot wonder! This means no pre-boiling the orzo – it cooks inside the sauce! So once everything is combined in the pan, just bring it to a simmer and pop it in the oven with a lid on.

ONE-POT-ORZO

I like to add some extra tomatoes to the top in the last ten minutes of baking. This makes the orzo extra juicy with a little added zing from the just-cooked tomatoes.

BAKED-ORZO-RECIPE

I’ve made some suggestions as to toppings that work – feel free to use as many or as few as you wish. A simple pico de gallo salsa or scoops of guacamole with vegan cheese would also be delicious!

CHIPOTLE-BAKED-ORZO-RECIPE

Vegan “Chicken” Noodle Soup Recipe

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  • Author: Derek Sarno
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
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Ingredients

  • 8 Eryngii mushrooms
  • 3 carrots
  • 3 celery stalks
  • 1 large onion
  • 45 cloves of garlic
  • ¾ smoked paprika
  • ½ tsp turmeric
  • ½ tsp onion granules
  • 1 tsp black pepper
  • 1 bay leaf
  • 1 tbsp vegan ‘chicken seasoning”. (garlic, pepper and parsley blend)
  • 1 cup/170g white beans
  • 1 cup/100g uncooked noodles/pasta
  • 6 tsp vegan bouillon powder
  • 2 liters water

Before serving, stir in:

  • 12 handfuls of baby spinach
  • Handful parsley

Instructions

  1. Shred those shrooms! Hold the mushroom cap and run a fork along the length of the Eryngii, it will start to splinter into ‘pulled pork’ looking shreds. Break them apart with your hands to achieve the texture and size you want.
  2. Heat a large soup pot on med-high heat and melt a tbsp of a plant-based butter. Prep your ‘mirepoix’; rough chopping the carrots, onion, celery and garlic, to create your soup base. Sauté for 3-4 minutes in the butter, then add the freshly shredded ‘shrooms.
  3. Layer up your flavours. Season with paprika, turmeric, granulated onion, black pepper, ‘chicken’ seasoning and stir it all up to coat evenly. This blend will give your soup a beautiful bold colour and flavour.
  4. Add your chosen noodles/pasta and white beans. Follow with 8 cups/2 liters of water, the bouillon powder and bay leaf, to really get the soup going. Stir to combine, cover, bring to a boil, then lower the heat and simmer for 15 – 20 minutes.
  5. For the finishing touch and to add some more plant power, stir through a few handfuls of spinach and fresh chopped parsley before serving. The spinach should be wilted before you serve.
  6. And that’s it! A simple and delicious vegan ‘chicken’ noodle soup recipe that’ll make you feel warm and fuzzy inside. It’s a pretty foolproof bowl of goodness for any plant-pusher! Get stuck in!

Notes

Be careful not to over-salt this one! Layer your flavours gradually and taste as you cook.

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods
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Keywords: vegan chicken noodle soup recipe

 

mushrooms for vegan chicken noodle soup recipevegan 'chicken' noodle soup ingredients

February 26, 2021

Cashew Tofu Stir Fry Recipe

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  • Author: Richard Makin
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4-6 servings 1x
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Ingredients

For the Sauce

  • 2 tsp mushroom bouillon powder
  • 2 tbsp shaoxing wine (or any chinese cooking wine)
  • 2 tsp soy sauce
  • 11/2 Tbsp cornstarch
  • 1 tsp sesame oil
  • 40 ml water

For the Stir Fry

  • 180g extra firm tofu
  • 1 large carrot
  • 2 stalks of celery
  • 1 green pepper
  • 2 spring onions
  • 65g raw unsalted cashews
  • 2 Tbsp vegetable oil
  • 3 cloves garlic, peeled and minced
  • a thumb-sized piece of ginger, peeled and cut into match-sticks
  • (steamed rice and toasted white sesame seeds for serving)

Instructions

To Make the Sauce

  1. Place all the sauce ingredients into a clean jar and replace the lid. Shake well until combined then set aside. (the sauce will separate while it sits, so be sure to shake it up again before adding to the wok later).

To Make the Stir Fry

  1. Wrap the block of tofu in a paper towel and place a heavy plate on top, to gently squeeze out any moisture. Leave to drain while you prepare the veggies – do not force the tofu or it will break apart. Once drained, slice the tofu into cubes.
  2. Peel the carrot and slice in half lengthways. Slice the carrot into ½ cm wedges on the diagonal. Slice the celery into long diagonal slices around ½ cm thick. Slice the green pepper into strips, around ½ cm thick. Slice the spring onions into 2cm lengths and discard the roots. Set the sliced veggies aside but keep them separate.
  3. Heat a dry wok or large frying pan over medium heat. Add the cashews and toast for a minute or so, tossing around in the pan regularly to make sure they don’t burn. When lightly browned and fragrant, remove from the pan and set aside.
  4. With the wok still on medium heat, add the oil and bring to temperature. Add the garlic and ginger and fry for a minute or two. Do not allow the garlic to burn.
  5. Add the drained tofu and stir to coat in the oil. Fry for two minutes before adding the carrots. You may need to add a few Tbsp water at this stage to make sure the tofu doesn’t start to stick to the wok.
  6. Next, add the celery and green pepper and stir fry for a further 2 minutes. Add the spring onions and stir fry for a further minute.
  7. Add the toasted cashews followed by the sauce (don’t forget to shake it up before adding). Stir well to coat everything with the sauce and immediately reduce the heat to low. The sauce should thicken quickly.
    Serve the stir fry with steamed rice and a sprinkle of toasted white sesame seeds.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods
Want Wicked Foods in your area? Head here to ‘plant your flag’!
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Want more inspiration? Check out our Wicked Healthy YouTube Channel!
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Keywords: cashew tofu stir fry

The sauce for this stir fry is super easy to throw together. I like to shake it all up in a jam jar at the start of the recipe so it’s ready to go once the veggies are cooked.

seasoning for cashew stir fry

Be sure to chop your veggies up before you begin – it’s important to make sure they’re good to go as soon as your tofu is fried. Also, make sure they’re separated as you’ll be adding them in stages.

stir fry vegetables

I like to toast my cashews in a dry wok but they can catch and burn very easily. You can also toast the cashews under the grill or in a low oven. Just watch them like a hawk, however you toast them, as they burn extremely quickly.

cashews for stir fry

Serve the finished stir fry with steamed rice and toasted sesame seeds.

cashew tofu stir fry recipe

Garlic Butter Lentils & Sweet Chili Glazed Chickp Meaty-balls

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  • Author: Wicked Healthy
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
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Ingredients

For the Garlic Butter Lentils

  • 1 cup lentils (rinsed) x 3 cups water
  • 1 large onion, diced
  • 4 garlic cloves, sliced thin
  • 2 TBSP vegan butter
  • 2 TBSP Wicked Kitchen Garlic Herb Nooch
  • Salt & pepper, to taste
  • 250g spinach, wilted-drained

For the Chickpea Meatballs:

Instructions

For the Garlic Butter Lentils:

  1. Heat med-pot, sauté onions, add garlic.
  2. Add lentils, add water.
  3. Bring to low boil.
  4. Add Nooch seasoning. Stir.
  5. Simmer on low boil for 15 mins until lentils are soft to eat.
  6. Sear spinach separately, place n colander and let excess water drain.
  7. Stir in half spinach when ready to serve, add other half to top.
  8. If you don’t have the Wicked Nooch’s sub 1 tsp granulated garlic and two TBS nutritional yeast which will come kinda close to the flavors.
  9. Garnish with coriander (cilantro) or parsley is optional

For the Chickpea Meatballs:

  1. Split each burger in 5 and roll into balls.
  2. On high heat, sear chickp balls in veg oil until golden brown
  3. Let cool and skewer.
  4. In small bowl, whisk chili oil and agave together with pinch of salt.
  5. Add to meatballs. Serve with rice.

Notes

For less/no spicy, Substitute olive oil for chili oil

chickpea meatballs and garlic lentils recipeProducts featured are from our Wicked Kitchen range at TESCO UK – find your nearest store here:

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods
Want Wicked Foods in your area? Head here to ‘plant your flag’!
We’ve got Wicked merch! Head to the Wicked Healthy Store!
Want more inspiration? Check out our Wicked Healthy YouTube Channel!
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Keywords: garlic lentils and chickpea meatballs

December 11, 2020

Vegan Moroccan Meatballs

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  • Author: Richard Makin
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Ingredients

For the Herby Buckwheat

  • 100g buckwheat
  • 250ml water
  • 1 tsp vegan bouillon
  • Small bunch fresh parsley
  • Small bunch of fresh coriander
  • 68 mint leaves

For the Meatballs

  • 2 T olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ¼ tsp cinnamon
  • Pinch ground cloves
  • ½ tsp ground coriander
  • ¼ tsp cayenne pepper
  • 1 green or red pepper, finely diced
  • 2 x 400g tins peeled plum tomatoes
  • ¼ tsp black pepper
  • Pinch flaky sea salt
  • 12 vegan meatballs (I use either Plant Chef or Wicked Kitchen “Amazeballs”)

To Garnish

  • 4 TBSP pomegranate seeds (optional)
  • 2 tsp finely chopped fresh parsley
  • 4 TBSP vegan yogurt
  • Pinch sumac
  • Pinch chilli flakes

Instructions

To Make the Herby Buckwheat

  1. Place a small saucepan over medium heat and bring to temperature. Add the buckwheat dry (no water) to the pan. Toast the buckwheat gently for a minute, swirling the pan often to make sure it doesn’t burn. Add the water and bouillon and bring to a simmer, stirring occasionally.
  2. Place a lid on the pan and allow to simmer for 15 minutes or until the buckwheat is al dente.
  3. Drain the buckwheat in a sieve of any remaining water (there shouldn’t be much) then return it to the saucepan (off the heat) and cover with a lid. Leave to steam for 5 minutes.
  4. Transfer the buckwheat to a medium bowl and allow to cool fully. Once cooled, stir in the chopped herbs and lemon juice. Set aside.

To Make the Meatballs

  1. In a large saucepan over medium heat, add the olive oil and bring to temperature. Add the onion and garlic and fry for a few minutes until the onions are starting to turn translucent. Don’t let the garlic burn.
  2. Add the spices and stir to combine. Leave to cook for a minute before adding the red/green pepper. Cook the pepper for a further few minutes before adding the tomatoes. Use your spatula to break up the tomatoes roughly.
  3. Season the sauce with salt and pepper then cover with a lid and reduce the heat to low. Allow the sauce to simmer with the lid on for 20 minutes, stirring occasionally, or until the tomatoes look mostly broken down.
  4. Remove the lid and add the meatballs to the top of the sauce. Cover again and cook for a further 20 minutes with the meatballs in the sauce.
  5. Check on the sauce. If it’s thick at this stage, it’s ready to serve. If it’s still rather thin, remove the lid and simmer for a further 5 minutes until the sauce has reduced.
  6. Serve the meatballs with a few spoonfuls of herby buckwheat. Top the pomegranate seeds, fresh parsley, sumac and chilli flakes.

Notes

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Keywords: vegan moroccan meatballs

Start With the onion, garlic and spices

As with most recipes it’s best to start with the onions and garlic. I also like to get my spices involved nice and early to make sure they temper properly. Tempering spices brings out their true potential and you’ll notice a huge difference in flavour profile if you’re used to just throwing your spices in halfway through cooking.

garlic salt and onion for vegan meatball

Add the pepper

We want to give the pepper (namely the skin of the pepper) time to cook until soft, so this goes in next. It doesn’t need long, just enough to give it a head-start over the tomatoes.

ingredients for moroccan meatballs

Cook down the tomatoes

This dish will be extremely sad if you undercook the tomatoes. They’re the main element here and will become sweeter, the longer you cook them. Give them time, let them simmer and leave that lid on.

sauce for vegan meatballs

Add the meatballs

Now for the meatballs. Cooking them in the sauce (rather than in a separate frying pan) means they soak up those gorgeous spices and aromatics we added earlier – it also saves on washing up.

vegan amazeballs in sauce

Simmer and serve

I know you thought we were done with simmering, but really, this bit’s important. Let everything come together and party for a while like the final act of a pantomime before serving. Oh, and don’t forget to garnish!

recipe vegan moroccan meatballmoroccan meatballs

December 7, 2020

“Chicken Fried” Mushroom Steak Vegan

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  • Author: Wicked Healthy
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Ingredients

  • Mushroom Steaks: How To Mushroom Steaks Blog
  • Eryngii/King Oyster mushrooms, shredded
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 5 cups baby spinach
  • 3/4 cup vegan mayo
  • 1 T Vegan butter
  • 3/4 cup Oatly or other plant-based milk
  • 4 cloves garlic, sliced
  • 3/4 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 2 TBSP nutritional yeast
  • 1 TBSP peppercorns, ground in pestle and mortar
  • Red jalapeno, sliced to garnish
  • Fresh thyme, to garnish
  • Black pepper
  • Salt
  • Oil (enough to coat pan with 1 cm oil)
  • Mashed potato: How To Mashed Potatoes Blog

Instructions

  1. Whisk vegan mayo with oat milk until it replicates egg and cream consistency.
  2. Heat a cast-iron pan and add oil, swirl to coat the surface.
  3. Mix flour in a bowl with smoked paprika, onion powder, garlic powder, oregano powder, nutritional yeast, black pepper and salt.
  4. Coat steaks with seasoned flour and set aside on a baking paper lined baking sheet.
  5. Add panko to flour and mix.
  6. Take steak and dip into the milk and mayo mixture, drip off excess liquid and dip into flour and panko mix and set aside on plate. Repeat with each steak.
  7. Place steaks in the hot pan and fry for a minute or two on each side until crispy and golden. Place to drip dry on folded paper towels on a baking sheet.
  8. Discard some of the oil from the pan (leave a good amount for frying) and add the shredded mushrooms to the pan. Season with onion powder, garlic powder, ground peppercorns and smoked paprika. Stir thoroughly with whisk to coat and add sliced garlic. Add a little flour and whisk again. Add oat milk to create a gravy/roux sauce, keep whisking. Add vegan butter and whisk again as it bubbles. Add pinch of salt and lower heat. Taste and season accordingly.
  9. Heat up another pan on a high heat and add a little oil and wilt baby spinach, turning occasionally in pan. When wilted, remove from pan and turn off heat.
  10. Serve breaded steak with mashed potato, wilted spinach and gravy. Garnish with red jalapeno and fresh thyme.
  11. Serve and enjoy!

Notes

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Keywords: chicken fried mushroom steak vegan

mushrooms for vegan mushroom steakmushroom cutlets for vegan steakchicken fried steak vegan mushroom steakmushroom steak vegan how to recipevegan meal prep mushroom steak recipe

December 4, 2020

Vegan Chipotle Sausage Cornbread Cobbler

 

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  • Author: Richard Makin
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Ingredients

For the Sausage Stew

  • 1 T light olive oil
  • 1 onion, finely chopped
  • 1 clove garlic crushed
  • 1/2 t smoked paprika
  • 1/2 t ground cumin
  • 1/2 t ground coriander
  • 1/4 t cayenne pepper
  • 2 t chipotle paste or 1 t powder
  • 6 plant chef herby bangers, chopped into quarters
  • 1 400g tin chopped tomatoes, drained
  • 1 400g tin black beans, drained
  • 2 T vegan bouillon
  • 200ml boiling water
  • 2 T bourbon whiskey (optional)
  • 1 T light brown sugar

For the Cornbread Dumplings

  • 100g flour
  • 100g coarse cornmeal
  • 25g sugar
  • 1/2 t salt
  • 1/2 T baking powder
  • 70g vegan butter, fridge temperature
  • 60ml soy milk
  • 1/2 t apple cider vinegar

For Topping

  • 1 large tomato, finely diced
  • Small bunch coriander
  • 2 T jalapeños, finely diced
  • 4 T vegan sour cream or plain yogurt

Instructions

To Make the Sausage Stew

  1. Preheat the oven to 200c/390f fan.
  2. Place a medium, oven-proof saucepan or dutch oven over medium heat. Add the olive oil and bring to temperature.
  3. Add the onion and garlic and fry for a few minutes until the onions are starting to turn translucent. Don’t let the garlic burn.
  4. Add the spices and chipotle paste and stir everything together. Cook for a further minute to temper the spices.
  5. Add the remaining ingredients and stir gently to combine, being careful not to break up the sausages. Bring to a simmer then cover with a lid and leave to cook for approximately 10-15 minutes. While the stew simmers, make the cornbread dumplings.

To Make the Cornbread Dumplings

  1. In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Whisk well.
  2. Dice the vegan butter into small cubes and add it to the bowl. Using your finger tips, rub the vegan butter into the flour mixture roughly until the mixture is sandy textured with some larger flakes of flat vegan butter throughout.
  3. In a small bowl, combine the soy milk and the apple cider vinegar. Pour over the flour/vegan butter mixture and use a spatula to mix until just combined into a rough dough. Don’t overwork the dough.
  4. Remove the dough from the bowl and place on a clean surface. Slice into 8 equal pieces and form each piece into a rough ball.

To Bake the Cobbler

  1. Stir the sausage stew. Place the dumplings evenly spaced on the surface. Cover with an oven-proof lid and place in the preheated oven. Bake for 20 minutes before removing the lid and baking for a further 10 minutes uncovered.
  2. Remove from the oven and top each dumpling with some diced tomato, coriander, some jalapeños and a small dollop of vegan sour cream.

Notes

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Keywords: chipotle sausage cornbread cobbler

Make the Stew

This is the easy part! Besides frying off your aromatics, this is basically an all-in-one recipe, so feel free to throw everything in the saucepan. We want to make sure the sauce reduces a little before we add the dumplings, so be sure to let it simmer for a good 10-15 minutes, otherwise, the dumplings will just sink to the bottom!

chipotle cornbread cobbler stew

Make the Dumplings

For this recipe, it’s best to use a firm vegan butter block rather than margarine. It’s also important that the vegan butter is cold when it gets added to the dry mixture. This’ll stop the dumplings from becoming tough.

cornbread vegan ingredientsvegan dumplings for stew

Bake the Cobbler

I like to bake with the lid on for ⅔ of the cooking time and then remove the lid for the final ⅓. This stops the dumplings from browning before they’ve had a chance to cook through.

vegan chipotle cornbread

Top the Dumplings

For a little extra freshness, top the dumplings with diced tomato, coriander, jalapeños, and a little dollop of vegan sour cream!

Chipotle-Cornbread-Cobbler0542