Tag

vegan

Food & Drink, Kitchen Staples

Quorn Lime and Coconut Vegan Curry Recipe

lime and coconut vegan curry

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quorn vegan curry recipe

You may remember a few weeks ago I got to chat with Ben Fogle about all things flexitarianism.  Ben had been filming a short video for Quorn with Duncan Williamson, WWF UK’s Food Policy Manager, when I got the exciting chance to catch up with him, and I’m really pleased to say the final video is now ready.

In the video, Ben and Duncan discuss the impact of our modern, meat-eating diets on the planet and how meat reduction could be healthier for us and for the environment. I always find it’s food for thought to find that switching to one or two meat-free meals a week could significantly reduce your carbon footprint. Duncan points out that food production is responsible for 69% of water usage, and Quorn’s research has found that one quarter pounder burger requires 2,800 litres of water – that’s 11,200 cups of tea or 45 personal showers! So even more reason to try and go meat-free once or twice a week.

I’m sure you’ll agree it’s a really interesting and thought-provoking watch:

As I eluded to in the first post, I’m a huge fan of Quorn, and found it invaluable in my transition from firstly meat eater to flexitarian, and then from flexitarian to vegetarian.

Whilst I’ve been vegetarian for 12 years now, right now I am trying to incorporate a more vegan diet into my life.  Whilst I don’t know if I will ever be 100% vegan, reducing my consumption of dairy where I can is something I am definitely on board with.

Whilst a lot of Quorn products do contain small amounts of egg white or milk ingredients, thankfully Quorn has developed a great vegan range, including my beloved Fishless Fingers, that is expanding all the time (and you don’t have to be vegan to enjoy!).

I find Quorn particularly invaluable when I want something quick, easy and tasty during the week, after a long day at work.  The ability to take something protein-packed from the freezer to create a healthy dinner when I’m time-pressed is something that makes my life so much easier!

lime and coconut vegan curry

One of my favourite midweek meals to cook is this tasty lime and coconut vegan curry, that’s made with Quorn Vegan Pieces.  As well as being downright delicious, the dish comes together in about 20 minutes and uses just one pot.  My kind of midweek meal!

Here’s the recipe!

Quorn Lime and Coconut Vegan Curry

Make this delicious vegan lime and coconut curry, made with Quorn Vegan Pieces. The dish is made in one pan in just 20 minutes, making it perfect for a no-fuss, tasty weeknight dinner.
Prep Time 3 minutes
Cook Time 20 minutes
Servings 3

Ingredients

  • 1 bag Quorn Vegan Pieces 280g
  • 2 small limes - juiced
  • 250 ml vegetable stock
  • 1 red onion - finely diced
  • 1 fresh red chilli - finely diced
  • 1/2 can coconut milk
  • Handful of fresh coriander - finely chopped and a little more to garnish
  • 1 tablespoon olive oil
  • 1 teaspoon powdered turmeric
  • 1/4 teaspoon chilli flakes
  • 1 teaspoon cornflour mixed into one tablespoon water
  • Salt and pepper to season

Instructions

  1. Heat the olive oil in a large frying pan, and add the onion, cooking on a medium heat until the onions are translucent.
  2. Add the frozen Quorn vegan pieces (there's no need to defrost them) and diced red chilli to the onions, and cook for 2 to 3 minutes.
  3. Next add the vegetable stock, lime juice, fresh coriander and chilli flakes and bring to a boil, before allowing the ingredients to simmer for 5 minutes.
  4. Add the coconut milk and turmeric to the pan, bring back to the boil, and then allow to simmer for a further 5 minutes.
  5. Next, add the cornflour mixed with water to the pan, stir well, and cook for a further 2-3 minutes on high heat.
  6. Season with salt and pepper as required.
  7. Serve with rice and garnish with a sprinkling of freshly chopped coriander.

quorn vegan pieces

Enjoy!

Food & Drink, Spring

Vegan Easter Lunch Ideas

vegan easter lunch

With Easter just around the corner, my thoughts are turning towards the traditional Easter lunch, and what my family and I are going to eat after the one time of the year when we legitimately get to eat chocolate at breakfast time!

Aimee Ryan from the lovely vegan food blog Wallflower Kitchen, has created some amazing vegan Easter lunch recipes this Easter for the Vegan Society, which I’m excited to share with Moral Fibres readers.  There’s everything you need to cook up a delicious vegan feast this Easter:

Creamy Pea Soup

vegan soup recipe
A simple but flavourful soup that can be ready in minutes! Perfect for a light starter.

Serves: 4 / Cook time: 8 minutes / Total time: 10 minutes

Ingredients
1 tbsp olive oil
1 medium white onion, diced
2 cloves garlic, minced
1 stick of celery, roughly chopped
1 leek, roughly chopped
450 g frozen peas
700 ml vegetable stock
50 g raw cashews
(Optional) 1 tbsp balsamic vinegar
Salt and pepper to taste
Dairy-free cream or soy yoghurt, to serve

Instructions
1.  Heat the olive oil in a medium saucepan and saute the onions and garlic, until softened.  Add the chopped leek and celery and cook for a further couple of minutes.
2.  Stir in the peas and cashews, then add the stock and balsamic vinegar.  Season with salt and pepper and simmer for 5 minutes.
3.  Transfer to a blender and mix until smooth.
4.  Ladle the soup into four serving bowls and top with a swirl of dairy-free cream or soy yoghurt.

Vegan Mushroom and Leek Pie

vegan mushroom and leek pie
Creamy mushrooms and leeks encased in a crispy, golden pie crust.  Delicious, filling and a great choice to serve to both vegans and meat-eaters!

Serves: 4 /Cook time: 35 minutes / Total time: 45 minutes

Ingredients
1 tbsp olive oil
2 medium leeks, trimmed and sliced into discs
3 cloves garlic, minced
500 g button mushrooms
1 tsp dried mixed herbs
A pinch of salt and pepper

For the sauce:
1 tbsp dairy-free butter
2 tbsp plain flour
350 ml dairy-free milk
1/8 tsp ground nutmeg
A pinch of salt and pepper
1 roll vegan puff pastry (or gluten-free, if needed)
4 tbsp dairy-free milk, for glazing

Instructions
1.  Add the olive oil to a large saucepan on a medium heat.  Fry the leeks and garlic for 2 minutes, to soften.
2.  Add the mushrooms, herbs, salt and pepper and stir for a minute.  Place the lid on top and cook for 8 minutes.
3.  Meanwhile, in a small saucepan, melt the dairy-free butter on a medium heat.  Add the flour and stir until combined.  Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture.  Stir in the nutmeg and season with salt and pepper.
4.  Combine the cooked leeks and mushrooms with the sauce and leave to cool completely.
5.  Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C.
6.  Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.
7.  Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife.  Finally, dip a pastry brush in a little dairy-free milk and brush the top of the pie to help it brown.
8.  Cook for 25 minutes until golden brown.  Serve straight away.

Balsamic roasted new potatoes with asparagus

vegan roasted potatoes
A flavourful side dish featuring seasonal asparagus and new potatoes.  Salty potatoes paired with the subtle sweetness from the asparagus and balsamic vinegar make this utterly moreish!

Serves: 4 / Cook time: 40 minutes / Total time: 45 minutes

Ingredients
1 kg new potatoes (such as Jersey Royal or another small waxy variety) cut into quarters
250 g asparagus tips, cut in half
2 tbsp garlic-infused olive oil
4 tbsp balsamic vinegar
A generous pinch of salt and pepper

Instructions
1. Preheat oven to 200C.
2.  In a large roasting tin, add the olive oil, balsamic vinegar and salt.  Add the potatoes and toss to coat fully before roasting for 30 minutes.
3.  After 30 minutes, add the asparagus with a little extra olive oil, if needed.  Toss to coat and cook for a further 10 minutes.
4.  Season with extra balsamic vinegar, salt and pepper.
5.  Serve and enjoy!

Lemon Possets With Shortbread


Ultra creamy lemon puddings with sweet, crumbly shortbread cookies – perfect for dipping!

Serves: 4 / Cook time: 0 minutes / Total time: 15 minutes

Ingredients
For the lemon possets:
600 g silken tofu
Zest and juice of 2 lemons
120 ml agave nectar
4 tbsp coconut oil, melted
1 tsp vanilla extract
A few fresh raspberries, to serve
1 tbsp icing sugar, to serve

For the shortbread biscuits:
200 g dairy-free butter
125 g icing sugar
310 g plain flour
1 tbsp cornflour mixed with 2 tbsp cold water
2 tsp extract
1 tbsp dairy-free milk, if needed

Instructions
For the lemon possets:
1.  Blend all the ingredients, except the raspberries and icing sugar, together in a food processor until smooth.
2.  Divide the mixture equally between 4 glasses and chill for at least an hour or overnight.
3.  To serve, top with fresh raspberries, a sprinkling of icing sugar and 2 shortbread biscuits (see recipe below).

For the shortbread biscuits:
1.  Preheat the oven to 180C and line two baking trays with baking paper.
2.  Mix the dairy-free butter and icing sugar together in a large bowl.  Add the rest of the ingredients, except the dairy-free milk.
3.  If the mixture is too stiff, add the dairy-free milk to help thin it out until you have a soft but firm mixture.
4.  Transfer to a piping bag with a large star nozzle.  Pipe the mixture into small circular spirals.  Starting from the outside, working your way in.  Try and keep them all the same size!
5. Bake for approx 12-15 minutes until lightly golden. Leave to cool completely.

Enjoy your Easter lunch!

All recipes and images Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.