twitter facebook instagram bloglovin google plus pinterest

Monday, 8 February 2016

VEGANUARY 2016 | My Favourite Dishes

Now that Veganuary is complete, I still find myself craving some of my favourite vegan friendly meals I relied on religiously throughout the thirty-one days I was vegan. 

As it goes, despite the fact that I am eating meat again (for the meantime, anyway - more on that later...), there are a few favourites I'll still be eating despite no longer being vegan right now.

I thought I'd share with you some of these delicious concoctions...

Formidable Joy - UK Fashion, Beauty & Lifestyle blog | Veganuary 2016 | My Favourite Dishes; Formidable Joy; Formidable Joy Blog; Veganuary 2016, Veganuary, Vegan, Recipes; Cooking

KALE STUFFED MUSHROOMS
These are my absolute favourite. They take about twenty minutes to make, but with the variety of different tastes and flavours, you'd be forgiven for forgetting they're simply just stuffed mushrooms and not something a lot more complicated to make.

Here's my quick go-to guide on how to make them.

Price: £7.19 / £1.79 per mushroom
(Vegan friendly ingredients from Tesco, taking into account all ingredients I purchased to make these mushrooms the first time - some of which I reused each time and some of which you'll likely already have in your cupboard such as breadcrumbs, shallots/onions, milk and garlic.

Ingredients:
Large Flat Mushrooms | Organic Curly Kale | Unsweetened Almond Milk (any milk will do though, this one is specifically vegan friendly) | Cheese | 2 X Shallots (or one normal onion) | 1 tbs flour | 2 X Garlic Cloves | Panko Breadcrumbs (again, any will do, you could even grate your own)

Method:
- Cover the bottom of the mushrooms in some olive oil and then place them bottom side up on a tray covered in baking paper, before placing them in a pre-heated oven.
- Heat some oil or butter in a large skillet over heat before adding the crushed garlic and finely chopped shallots.
- Once garlic and shallots are softened (two-three minutes later), add three or four handfuls of kale (about a handful per mushroom) and mix together for a further two-three minutes).
- Add a tablespoon of flour and a small cup full of milk, mixing all ingredients together until it resembles a thick sauce with the ingredients. Beware, it won't look yummy at this point!
- Divide the mixture into the mushrooms, grate some cheese on top of them and place them back into the oven for three to four minutes.
- Mix some breadcrumbs with a couple of tea spoons of oil, then add these to the top of the mushrooms. 
- Return the mushrooms to the oven once more for around five to eight minutes or until the breadcrumbs have turned a golden brown and the mushrooms are tender.
- Serve!

I love these because they're so easy to make but make me feel like I'm a really good cook because they look complicated. You can be quite experimental with the ingredients too and because the mushrooms are a fair size, you can either have one as a starter before a main meal, or have two or three as a late supper. They're super filling and filled with tons of flavour and as a bonus, the kale is really healthy too.

Formidable Joy - UK Fashion, Beauty & Lifestyle blog | Veganuary 2016 | My Favourite Dishes; Formidable Joy; Formidable Joy Blog; Veganuary 2016, Veganuary, Vegan, Recipes; Cooking

STIR FRY
Stir fry is super easy and I'm quite surprised I'd never made it before going vegan because it literally is just a method of throwing everything into a pan and adding a sauce. It's super quick and really filling too, especially if you can find some vegetable spring rolls to add to it. For non-vegans, Tesco also do mixtures of little sides you normally get with a Chinese such as spring rolls, prawn crackers and that prawn bread thing (ha, good description there...) which goes lovely.

Price: £5.49 (although you get two 'sets' of noodles in each pack)


Ingredients:
Tesco Chef's Vegetable Melody | Ken Hom's Vegetable Spring Rolls | Amoy Straight to Wok Thread Fine Noodles | Blue Dragon Sweet Chili and Garlic Stir fry sauce 

Method:
- Add any 'sides' into a pre-heated oven, I often just had spring rolls which took ten/fifteen minutes to make, so I usually put these in first so they cooked a little longer.
- Chop the vegetables and fry them in a pan until they soften. If you're using mushrooms, these are really helpful to tell when the vegetables are ready or not because they look so different once cooked so, if adding mushrooms to your ensemble, keep your eyes on these.
- Add the noodles and sauce (I usually add the noodles first).
- Mix it altogether and serve.

The great thing about stir fry is that it's yummy with or without meat and, if you do want to add some chicken, the method is exactly the same and you'd just throw it in with the rest of the vegetables. Stir fry is a cheap and quick alternative to your Saturday night takeaway and whilst my dad and brother were getting their usual curry at the weekend, I'd usually stick to this which stopped me being so jealous!

Formidable Joy - UK Fashion, Beauty & Lifestyle blog | Veganuary 2016 | My Favourite Dishes; Formidable Joy; Formidable Joy Blog; Veganuary 2016, Veganuary, Vegan, Recipes; Cooking

AVOCADO ON TOAST
This ones pretty self explanatory, toast the bread, chop up the avocado and sprinkle either some lemon juice or chili flakes on top for flavour. Two avocados cost 89p in Tesco and bread you'll already have in your house anyway.


These are just three of my favourite quick and easy go-to recipes I've taken from Veganuary 2016, but there's plenty more I tried and would love to get better at, and also many I didn't get around to trying. These three are ideal for people who don't have much experience with cooking and/or being vegan, and just want to broaden their palette just a tad.

Enjoy! And do let me know what you think if you attempt any of these...

You can also find me on
 

10 comments:

  1. Some great recipes there, I am pretty much vegan (I stick to it as much as I can) and I feel so much better because of it x

    ReplyDelete
    Replies
    1. I do too, it's amazing how much difference it makes and how much you notice when you go from one to the other x

      Delete
  2. Oh the mushrooms look lush! One of my fave foods are mushrooms and I've just started getting into kale in my smoothies so this is a dish i will try x

    ReplyDelete
    Replies
    1. Oh lovely, let me know how you get on! x

      Delete
  3. So glad you enjoyed Veganuary. I am a vegetarian and I feel great when people swap their meat for veggies!!!

    ReplyDelete
    Replies
    1. I threw a vegan dinner party for my friends and they loved it, it's definitely a nice feeling x

      Delete
  4. The food looks great and I particularly like the mushroom recipe. We did 6 meals veggie and 1 with meat during January and now carrying on as we all liked it.

    ReplyDelete
    Replies
    1. That's a good idea, it's such a good balance for easing into things but still making a huge difference at the same time x

      Delete
  5. I do love a good stir fry and I've never tried avocado on toast but it looks yummy too, one to try next week!

    ReplyDelete
    Replies
    1. Funny enough, I never really liked stir fry before this, not even with chicken, but now I love it! x

      Delete

blogger template