Butternut Squash, Sweet Potato and Spinach Vegan Lasagne

I've been meaning to put a recipe for a Veggie Lasagne online for sometime, but decided against it as I thought I'd try something a little more challenging, a Vegan Lasagne.

The cheese sauce topping is made using Sheese, a dairy free cheese substitute and there's a recipe for Macaroni Cheese on their website that I adapted the sauce from.

Serves 4-6

Ingredients -

2x Medium Onions, Grated
2x Cloves Garlic, Grated
1x Carrot, Grated
1/2x Medium Butternut Squash, Peeled, deseeded and chopped into 1cm cubes (keep the seeds for garnishing the top of the lasagne)
1x Sweet Potato, Peeled and chopped into 1cm cubes
200g Mushrooms, Sliced
150g Spinach, Washed
6x Vine Ripened Tomatoes, Halved
6-8x Sheets of Lasagne Verdi (you may require more depending on the size of the oven dish you are using)
1x Slice of Bread, Crumbed
2tbsp Sun-dried Tomato Purée
125g Gouda Sheese, Grated
300ml, Soya Milk
Olive Oil
1tsp Oregano
1tsp Basil
A pinch of Sage
Salt and Pepper to taste

Note - The above picture of my ingredients shows a tin of Tomatoes that I didn't end up using, please ignore.

Start by grating onions, garlic and carrot and adding to a frying pan with a little oil, salt, the oregano and basil. Heat to a medium temperature and cook gently for around ten minutes.

Whilst this is frying, peel and chop the squash and sweet potato. I find it best to cut the squash just above the bulbous part, as this separates the lower section that needs deseeding and the upper that does not.

Scoop the seeds and pith out into a bowl of warm water and set aside for now. Leaving the seeds to soak for around 45 minutes to an hour in water will soften the pith and allow them to be easily separated later.

Chop the sweet potato and butternut squash into 1cm cubes and add to a pan of water and bring to the boil. Parboil for around 5 minutes, there's no real need to cook for much longer as they will cook further in the oven dish later on.

Slice mushrooms and tomatoes and add to the pan with the onions, carrots and garlic and cook for a further 5 minutes. Drain the water from the squash and sweet potato and add to the pan. 

Preheat the oven to 180°c. Mix the ingredients in the pan thoroughly, adding in the tomato purée and spinach, allow to heat gently whilst you begin to prepare the Sheese sauce.

If you would prefer to make a dairy based topping, simply follow the sauce recipe from the Casareccia and Cheddar Bake post here. For the Sheese sauce, add around 50ml of olive oil to a non stick pan and slowly heat and stir, as though making a roux. Next start to gradually add in the grated Gouda, leaving around 25g aside for topping the lasagne later. As you add the Sheese it can tend to clump together a little, unlike regular cheese. Do not worry as it begins to melt properly as you add in the soya milk. 

Slowly begin to mix in the soya milk and heat gently until the Sheese is fully melted. You can always add in more/less soya milk should the mixture be too thick/runny, also add extra herbs and a little pepper to the sauce to give it a deeper flavour.

At this point, you should be able to separate seeds from the pith by placing in a colander and rinsing off any excess. Pat dry using kitchen roll and place on greaseproof paper in the preheated oven with a little salt and sage to season and cook for around 10 minutes, allowing to go golden brown. If you don't wish to add the seeds to the lasagne topping, they make a tasty snack on their own. 

Make your breadcrumbs, you can use store bought here if you wish however, I tend to bake one slice of wholemeal bread at around 140°c for 5 minutes until it dries out but doesn't toast and then finely chop.

Begin to layer the lasagne, starting at the base with the squash and sweet potato mixture, then add a layer of pasta followed by the mixture again and repeat until you reach the top of the dish, finishing up with a layer of pasta (remember to leave room for the Sheese topping).

Spread the Sheese sauce out evenly onto the top of the lasagne and bake for around 20mins in the oven at 180°c.

After 20 minutes, remove from the oven and add any extra toppings. In this case, extra sheese, breadcrumbs and squash seeds. Bake for a further 20-25 minutes until the topping is crisp and golden brown and the pasta has cooked.

Serve with a side salad and buttered crusty bread, Rose Lemonade optional.

Bon appétit!

JAB

Lentil Chilli (and Burrito Snacks)

A basic lentil chilli served with rice and pitta breads on day one and then as burritos for lunch for the next few days.

Ingredients-

For the Chilli -

250g Green Lentils

2x Onions, finely chopped

200g Mushrooms, sliced

1x Green Chilli, finely chopped

1x Sweet Red Pepper

1x Tin of Kidney Beans, drained

1x Tin of Chopped Tomatoes

1tsp Smoked Paprika

1tsp Chilli Powder (or Chilli sauce, simply add more for a spicier dish)

Basmati Rice

Salt and Pepper to taste

For the Burritos -

8x Fajitas

Left over Chilli

150g Mature Cheddar, grated

Tin foil, for wrapping

Method - For this recipe I actually used split green peas which were pre-soaked for several hours prior to cooking. In hindsight though, I do believe that previous attempts where I have used lentils instead produced tastier, more successful dishes. It should also be noted that I generally use a lot more smoked paprika in my chilli than is stated in the ingredients but I feel it is better to err on the side of caution as you can always add more whilst cooking or even when reheating the chilli again.

To begin, cook the lentils in boiling water for around 20 minutes until soft but do not allow them to turn mushy. Drain and set aside for later. Next, add the onion, garlic, chilli and spices to a large frying pan with a little oil and salt and fry over a medium heat for around 5 minutes until the onions start to brown slightly. Next add in the mushrooms and pepper, continuing to fry for around 10 minutes until the mushrooms are cooked. 

Add in the cooked lentils and stir into the mixture in the frying pan for around 2 minutes in order to give the lentils the chance to take on the flavours of the chilli, onion and garlic. Now, add in the kidney beans and tinned tomatoes, stirring well and leave the chilli to cook over a low to medium heat for around 15 minutes whilst you prepare the rice and pittas.

Once cooked, serve on a bed of Basmati rice with a sprinkling of cheddar cheese and toasted pitta breads.

Chilli Burritos - Generally, the amount of chilli made from this recipe could serve 4 to 5 people in one sitting. However, I prefer to re-use the left overs in making individually wrapped burritos that can be kept in the fridge for several days to be reheated or enjoyed cold.

Burrito wrapping for dummies 

Preheat the oven to 180°c and follow the above guide to wrapping burritos. Start with a generous dollop of chilli and a helping of cheddar cheese. Roll, wrap, rinse, repeat. Cook for 20 minutes and enjoy straight away or allow to cool before storing in the fridge. For a vegan alternative you can substitue the cheddar with a vegan cheese or simply swap it out for some guacamole.

I should probably try and make my own fajitas.

JAB

Mushroom, Walnut and Dill Pâté with Crusty Garlic Bread

This was a recipe I tried out on Valentine's day earlier this year that was very successful. I apologise for the lack of photos accompanying this recipe but I will add more later when I get around to making this again.

Ingredients-

For the Pâté - 
125g green lentils

150g Mushrooms, finely chopped

80g Walnuts, finely chopped

2x Garlic Cloves, finely chopped

1x Large Onion, finely chopped

3tsp Fresh Dill, finely chopped

3x Sprig of Thyme, finely chopped

Juice of 1 Lemon

Flour to thicken

Olive Oil to fry

Salt and Pepper to taste

For the Garlic Bread - 

1x French Baguette, Thinly Sliced

3x Garlic Cloves, peeled

Olive Oil

Method- Bring a large pan of water to the boil and add in the lentils, cooking for around 30 minutes until the lentils are very soft. In the meantime preheat the oven to 140°c and lightly brush the slices of bread with a little oil, place onto a sheet of greaseproof paper and heat in the oven for about 10-15 minutes until the bread becomes golden brown and crusty. Once removed from the oven, vigorously rub a clove of garlic onto the hot bread, the crustiness of the bread will pretty much grate the garlic and the heat will cook the small amount that is left on the bread's surface, set aside to cool.

Add the onion, garlic, herbs and a little oil to a large frying pan and fry over a gentle heat for around 5 minutes. Next add in the mushrooms and walnuts and fry for a further 10 minutes until the mushrooms are soft. Once the lentils are cooked enough, drain away excess water and add the softened lentils into the frying pan. Due to the consistency of the lentils you should now be able to roughly mash up the mixture using a wooden spoon. Add salt and pepper to taste along with the juice of one lemon, ensuring to filter out the seeds. 

This will be the finished Pâté mixture, it may however be a little too moist though due to the amount of water taken on by the lentils during cooking. To remedy this, gradually add plain flour to the mixture, one tablespoonful at a time - sprinkling evenly over the mixture and stirring well after adding each spoonful. Once the correct consistency has been achieved dish out the mixture into small bowls, allow to cool and serve with the crusty garlic bread and side salad.

More to follow!

JAB

Veggie Poutine or "O Canada"

This recipe is a culinary flashback to our summer holiday, a dish we enjoyed in New York having missed the chance to sample the real thing it in its native Canada (probably sacrilege, I realise). Anyhow, an interesting combination that I would probably have never put together. Chips, Cheese and Gravy. Sadly not vegan I'm afraid, a fairly straightforward recipe that uses pretty much the same gravy recipe from the Christmas Nut Roast. (it should also be noted that I have replaced the traditional cheese curds with Halloumi Cheese)

Serves 2.

Ingredients -

175g Halloumi, cut into small cubes
5 Medium potatoes, chopped into chips (roughly 1.5cm thickness)
200g closed cup mushrooms, cut into quarters
Oil, for frying
Salt and Pepper to taste

For the Gravy -

Oil, for frying

2x Small Onions, roughly chopped

2x Garlic Cloves, roughly chopped

1x heaped tbsp plain flour

1x tsp Marmite (or similar yeast extract)

450ml Veg Stock

1x tsp Dark Soy Sauce

1x tsp (Vegan) Worcestershire Sauce

Salt and Pepper to taste

Method - To begin, prepare the potatoes and bring a large pan of lightly salted water to the boil. Add in the potatoes and parboil for around 5 minutes. Whilst cooking, preheat the oven to 180°c. When parboiled, drain the potatoes, place onto a baking tray, drizzle with a little oil and season with rock salt before placing them into the preheated oven. Depending on the thickness of the chips, cooking time will vary. If you are producing similarly sized chips, I would recommend a cooking time of roughly 40-50 minutes, turning the chips occasionally in order to ensure a good, evenly browned chip.

Whilst the chips are cooking you can prepare the mushrooms by cutting into quarters, placing in a small frying pan and adding a little oil and cracked black pepper. Also, prepare the Halloumi cheese by cutting into small cubes and placing into a foiled grill pan. Both the mushrooms and Halloumi will not need to be cooked until the chips are nearly completed. So now you can get on with the preparation of the gravy.

There's no need to finely chop anything for this recipe as you can blend the final mixture for a rich, creamy gravy.

Roughly chop the onions and garlic and fry in a little oil at a medium heat for around 5 minutes until they begin to soften, now gradually sprinkle over the plain flour allowing the onions to brown (you may need to add a little extra oil here if the mixture becomes too dry and begins to burn). It is important to make sure you keep stirring this mixture as the flour can make the onions become very sticky and in turn they will stick to the base of the pan if left for too long.

Now reduce to a low heat and add in the veg stock, Marmite, soy, worcestershire sauce and allow to simmer gently for 10 minutes. Season to taste with salt and pepper. At this point the gravy can be turned to a very low heat to keep it warm until everything else is cooked.

Next, cook the Halloumi under a high grill heat for around ten minutes, turning regularly in order to cook thoroughly until browned (see above picture). Whilst the Halloumi cooks under the grill, cook the mushrooms in a frying pan over a medium to high heat until cooked. 

Once cooked, place the chips into a bowl covering generously with the mushrooms and Halloumi before transferring the gravy mixture to the blender and blending until smooth. Cover the chips, Halloumi and mushrooms with the gravy and add any extra salt and pepper to taste.

The gravy can always be thinned down with water and seasoned to taste with salt and pepper after completion if you feel that the final outcome is too thick. The gravy can also be refrigerated for a day few days and reheated in a pan or the microwave.

O  Canada.

JAB

Normal Service to Resume Shortly

After Christmas and New Year, things have been a little quiet on the cooking front. I did however receive  'Anjum's Indian Vegetarian Feast' by Anjum Anand from my Sister, some great recipes and a whole bunch of stuff that I'll be experimenting with over the coming months. So last night I made my first curry from scratch and was pretty pleased with the outcome. After a few tweaks I should have this recipe up on Rocket Bean.

Paneer and Pea Masala (Naan bread not homemade)

Over the coming weeks I'm also looking to attempt a few things in my new Tagine, a Veggie Burns Supper and some Veggie Poutine.

Watch this space!

JAB

Vegan Nut Roast and Gravy

So, it's December and time for a Rocket Bean nut roast (in plenty of time for Christmas), the best thing about this recipe is that it can be prepared well in advance (it should keep for around 3-4 days in the fridge) and served cold with hot gravy on the day for minimum effort. This recipe will make enough for 4 generous servings. Serve with all of the (veggie) trimmings.

Ingredients- 

For the Nut Roast-

For this recipe you will require a loaf/roasting tin for cooking the roast.

Oil, for frying

2x Small Onions, grated or chopped

3x Cloves Garlic, grated

4-6 Medium Mushrooms, finely chopped

200g Plain Flour

200g finely chopped Nuts (I'll be using a mixture of Cashews, Walnuts and Brazil Nuts)

300ml of Veg Stock

1x Slice of Bread, Made into Breadcrumbs

Dash of Dark Soy Sauce

Dash of (Vegan) Worcestershire Sauce

A Selection of Dried Herbs (My choice for this recipe is Rosemary, Sage and Oregano - roughly 1x tsp of each)

Salt and Pepper to taste

Extra Oil, for greasing the roasting tin

For the Gravy-

Oil, for frying

Onion, roughly chopped

2x garlic cloves, roughly chopped

4x Mushroom, Sliced (This makes for a creamier gravy)

1x heaped tbsp plain flour

1x tsp Marmite (or similar yeast extract)

450ml Veg Stock

1x tsp Dark Soy Sauce

1x tsp (Vegan) Worcestershire Sauce

Salt and Pepper to taste

Method - Firstly prepare your ingredients for the roast, the nuts can be purchased pre-chopped but I prefer to do it myself as you can have more choice over what mixture of nuts go into the roast.

Heat some oil in a large pan over a medium heat and add in the onion, garlic, half of the mixed herbs and heat for around 8-10 minutes stirring frequently. Next add in the mushrooms and cook for a further 5 minutes until they begin to soften. For breadcrumbs I tend to lightly toast one slice of bread and then chop very finely. Add the nuts, breadcrumbs and the rest of the mixed herbs to the mixture and cook for around 5-10 minutes at a low heat (this is not essential but I think the nuts have a better flavour if they are browned in the pan before adding the stock). Next add in the 300ml of veg stock, soy and worcestershire sauce and stir well.

This next part of the recipe is very similar to the burger recipe posted on Rocket Bean back in October. In order to thicken up the mix you need to gradually stir the 200g of flour into the mix, adding about 1 heaped tbsp at a time, ensuring to mix well after each spoonful added.

This is the messy part, so it is generally a good idea to preheat the oven to 140°c and grease the roasting tin before getting your hands dirty. Turn the mixture out onto a floured board, sprinkle some extra flour on top of the mix and knead it into one large 'patty' shape. See image below. 

Turn the floured mixture into the roasting tin and press into shape using your hands. Place in the oven, I find that the best method for cooking this roast is at a low temperature for a long time, around 1hr30mins to 2hrs. This allows the sticky mixture to dry out somewhat. However, leaving it to cool before serving can also help in the 'drying-out' process.

Note: If you don't have time to slow cook the roast preheat the oven to 180°c and cook for around 30-40 mins until golden brown. I just prefer the outcome when slow cooked.

Take your time to carefully remove the nut roast from the tin, I find the best method is to carefully pry the sides away from the tin using a spatula and then overturning the tin onto a plate and gravity generally does the rest. 

Now for the gravy, which is a personal take on a brilliant recipe for a vegan gravy from vegetarian cookery writer Rose Elliot.

There's no need to finely chop anything for this recipe as you can blend the final mixture for a rich, creamy gravy.

As before, fry the onions and garlic in oil at a medium heat for around 5 mins until they begin to soften, now add in the mushrooms and sprinkle over your plain flour allowing the onions to brown from the flour. It is important to make sure you keep stirring this mixture as the flour can make the onions become very sticky and in turn they will stick to the base of the pan if left for too long.

Now reduce to a low heat and add in the veg stock, Marmite, soy, worcestershire sauce and allow to simmer gently for 10 minutes. Then, transfer the mixture to the blender and blend until smooth. The mixture can always be thinned down with water and seasoned to taste with salt and pepper after completion if you feel that the final outcome is too thick. The gravy can also be refrigerated for a day few days and reheated in a pan or the microwave.

Christmas Dinner - Vegan nut roast and gravy served with roast potatoes, roast parsnips, sprouts and broccoli. A little personal addition here is a touch of mint sauce, you can always substitute this with cranberry sauce to make it feel that little bit more Christmassy. 

JAB