Filipino style Mushroom Adobo

Prep time: 10-20 mins + marinating time of 30minutes to overnight

Cooking time 20 mins

Chicken Adobo is a classic Filipino dish; using inspiration from https://kitchenconfidante.com I have made a vegan friendly version of this classic dish using mushrooms as the base.

I have added vegetables and veg stock to this to add extra flavour that would have been gained by the chicken, and cornflour to thicken the sauce; the authentic recipe thickens on its own from the chicken thighs, which are omitted in this vegan version, so the sauce needs help to thicken.

Adobo is a zingy, spicy and garlicy dish which is absolutely delicious and so simple to make.

Ingredients

  • 12-16 large button/chestnut mushrooms
  • 1 Red pepper, sliced
  • 1 Onion, sliced
  • 1 carrot
  • 80ml soy sauce
  • 80ml apple cider vinegar
  • 1 head of garlic mashed or finely chopped
  • freshly ground black pepper
  • 3 bay leaves
  • 1tsp or 1 cube veg stock
  • 1 finely chopped chilli
  • 1 tablespoon oil – I used olive oil
  • 1tsp cornflour mixed with 1tbsp cold water

Recipe

1. Marinade the mushrooms

  • In a glass bowl, mix the soy sauce, vinegar, garlic, chilli and black pepper
  • Add the sliced mushrooms and stir until they are well coated.
  • Cover, place in the fridge and leave to marinade for at least half an hour, or overnight if you have time, stirring occasionally.

2. Cook the Adobo

  • Add oil to a hot pan
  • Add the pepper, onion, carrot to the pan
  • Using a slotted spoon, remove the mushrooms from the marinade, leaving behind the marinade in the bowl
  • Fry the vegetables for about 5 minutes to soften the vegetables
  • To the pan, add the marinade, stock powder/crumbled stock cube and bay leaves, bring to a simmer, and cover

  • Simmer for about 10-15 minutes – you will want the sauce to darken but not reduce too much; you should have only slightly less sauce as when you started. Add water if needed
  • After 10-15 minutes, gradually add the cornflour water mixture, stirring until the sauce is the thickness you like

  • Serve with rice and enjoy!

Recipe| Vegan Brazilian XinXim Curry

Two for the price of one…

Serves 2

Cooking and prep time: 30 mins

This week I’ve got two recipes coming at you inspired by the cuisine of Brazil. Earlier in the week I made Pão de queijo and wanted a Brazilian dish to eat them with.XinXim curry is a nutty, creamy curry, similar to a satay, usually made with chicken and prawns; I have researched recipes, and guided by information and a recipe on thelatinacook.com I “veganised” the recipe. I used seitan in the place of chicken, but use any meat replacer of your choice. To add a fishy taste in place of the prawns and fish stock I used nori; I crumbled up a sushi nori sheet.Ingredients

  • 200ml coconut milk
  • 100g peanut butter
  • 50ml Vegetable stock
  • 2 portions meat replacement of your choice i.e. quorn
  • 1 tin Black Beans
  • 1 onion chopped
  • 1tbsp nori flakes (or 1 nori sheet, crumbled up)
  • 1 red chillies, finely chopped
  • 1 lime – juice of
  • 2 cloves garlic, crushed or finely chopped
  • Chopped cashews to garnish

Recipe

  • Add chopped onion and chilli to a wok with a small amount of Oil, and fry on a low heat
  • When the onions are soft, add the garlic, and cook for minute with a lid on, stirring often to make sure not to burn the garlic
  • Add the coconut milk, lime juice, peanut butter, nori flakes and stock.
  • Add the meat substitute and black beans to the sauce

  • Simmer on a low heat for 5-10 minutes
  • Serve topped with toasted cashews and a side of rice

Recipe | Uzbek style plov

Cooking time: 2-3 hours

Serves: 3-4

You will need: a slow cooker

I was going to start off my exploration of world recipes last week, with Brazil, but could not find the tapioca flour I needed for the recipe anywhere!! So…instead I am starting a week late with Uzbekistan

The dish that I am going to try is an Uzbec style plov, which is a rice dish. The ingredients of an Uzbec plov vary depending which region you are in and can include peas, garlic, barberries, quince, dried apricots or raisins. Traditionally plov is served with tea and salad and eaten with the hands or a type of bread called patyr.

Usually Uzbek plov is prepared with meat but, as this is a vegan blog, I have adapted the recipe to be bean based.

Thankyou to 196flavors.com and Leelalicious.com whose recipes I consulted to help me come up with my vegan version of this classic Uzbek dish. Visit their sites for more great recipes!

I got my barberries from Waitrose if you are wondering where to buy them from. They are so pretty looking and smell and taste lovely!

Ingredients:

  • 1 head garlic
  • 1 large onions, sliced
  • 2 large carrots , cut into juliennes about an inch long
  • 1tsp paprika
  • 1 tbsp cumin seeds
  • 1 tbsp ground coriander
  • 1 tsp ground peppercorns
  • 30g barberries
  • 1 tin black beans
  • 300g basmati rice, rinsed
  • 600ml vegetable stock

Recipe:

  • Toast cumin seeds in oil in a hot pan until you can smell the aroma but before they start to burn – about 30 seconds.

  • Add the onions and fry on a medium heat; cover with a lid to allow them to soften, stirring every minute or so for approximately 5 minutes until soft.
  • Add the carrots and fry on a medium heat until soft in the same way as the onions for approximately 5 minutes
  • Add the coriander, pepper, paprika, barberries, and black beans and stir well

  • Transfer the mix to a slow cooker, cover and cook for 30 minutes
  • After 30 minutes, add the rinsed rice to the top of the mixture in a layer but don’t stir in

  • pour the vegetable stock over the top to cover the rice. Don’t stir the mixture!

  • Wash the garlic head and cut the bottom off the head so you can see the cloves. Put into the rice, cut side down

  • Cover and cook on medium until rice is tender and liquid has been absorbed; approximately 1.5 – 2 hours, depending on your slow cooker.
  • Taste some rice after 1.5 hours and if its not done, cook for a further 30 mins, test, and so on until cooked. You won’t need to add any more water as long as you only lift the lid very briefly at the 1.5 hr, 2hr mark, and so on, to test the rice.
  • Mix the ingredients as you serve the dish on a platter.
  • Garnish with the garlic, which pops right out of the skins (and tastes and smells divine) and serve with a fresh, undressed salad (I served mine with peas)

Information sourced from:

  • Leelalicious.com
  • People-travels.com
  • Advantour.com
  • Uzbek.org.uk
  • 196flavors.com

A World Food Tour

At a conversation over dinner I came to realise that I tend to cook food from the same countries; (English, of course); Spanish (Paella, tapas), Italian (Pasta, Pizza, risotto), Greek (Mezze, moussaka, dolmades), Mexican (Fajitas, enchiladas, chilli non-carne, quesadillas), American (burgers, cauliflower wings), Japanese (sushi, udon, katsu), Chinese (sweet and sour, kung pao, dumplings), Thailand (thai green curry, Massaman curry), Indian (various curries, Aloo Gobi, Pilau), among others…

We started talking about other food we had tried on holiday and never cooked at home, and eventually onto the cuisines we had never even tried or ever cooked. From this I decided to do just that; try vegan versions of recipes from Countries whose food I’ve never cooked before.

(Photo by Max Delsid on Unsplash)

I have pulled together a list of countries from across Europe, Asia, Africa, South America, and Australasia. I will try a dish from one Country and post the recipe on this blog each week.

(Photo by Capturing the human heart. on Unsplash)

All the dishes chosen will either be vegan or will be made vegan friendly by me. I have chosen 8 countries from each of the continents, and 4 from Australasia as there are only 14 countries here; there are so many great Countries with great cuisines in the World. As much as I would love to, I don’t think I would ever be able to do this for every Country in the world but I hope I have chosen Countries which give a good spread across the continents. And as I am trying to reach new taste horizons, I have only chosen countries I have not cooked the cuisines of before.

I have written down the names of all the countries and put them in a pot, so I can pick them truly at random each week from the following list; subscribe to my blog or my Instagram to follow the recipes (insta: hungryvegan_norwich):

Europe:
Belgium
France
Sweden
Romania
Ukraine
Czech republic
Switzerland
Hungary

Asia
Korea
Uzbekistan
Mongolia
Sri Lanka
Vietnam
Philippines
Bangladesh
Sumatra

Africa:
Ethiopia
South Africa
Nigeria
Libya
Egypt
Somalia
Tanzania
Zimbabwe

South America:
Brazil
Honduras
Argentina
Bermuda
Dominican Republic
Bolivia
Chile
Suriname

Australasia:
New Zealand
Papau new Ginea
Tonga
Fiji
Samoa

Recipe | Deliciously Easy, Jackfruit Curry

I was dubious about jackfruit when I first tried it, but when I started marinating my own, I really got into it.

I find that this way the flavour is much fresher and you can tweak it to suit your taste too

This recipe is for a really easy, basic curry.

Jackfruit has very little protein so I recommend serving with a protein source, such as sprinkling with nuts, adding a side of fried tempeh or tofu, or adding beans to your rice.

Prep time: 30mins to 3hrs (depending how long you marinade for)

Cooking time: 25mins

Ingredients

For the jackfruit:

  • 1 tin jackfruit, drained
  • 3tsp garam masala
  • 0.5tsp ground ginger
  • 1tsp black onion seeds (nigella seeds)
  • 1tsp dried sage
  • 1tsp chopped garlic
  • 0.5tsp dried chilli flakes (more if you want it super spicy)
  • Juice of 1 lemon

For the curry:

  • 1 cinammon stick
  • 1tsp cumin seeds
  • 1 chopped onion
  • 4 tomatoes, chopped into chunks
  • Chopped veggies of your choice (I used green peppers)
  • 0.5tin coconut milk
  • 300ml veg stock
  • (Rice to serve with)

Recipe:

Jackfruit marinade

  • Put the drained jackfruit in a bowl and shred it using forks / a fork and knife
  • Thoroughly stir in the spices, garlic and lemon juice
  • Cover and leave in the fridge to marinade for at least 30mins. (I left mine for 3hrs.)

Curry:

  • In a small amount of oil, fry on a medium heat the cinammon stick, cumin seeds and onion for 30 seconds (my photo, below has extra garlic instead of onion asI don’t eat onion)

  • Add the veg and fry for a further 5 mins
  • Add the jackfruit and fry for a couple of minutes to fry off the spices
  • Add the stock and tomatoes, cover and simmer for 20 minutes (add more water if it seems too dry – if you included more veg than me, you will need more)

  • After 20minutes, add the coconut milk and simmer until the sauce is the consistency you like
  • Serve with rice and a protein source, such as nuts, tempeh or tofu.

Recipe | Sweet and Spicy Marinated Aubergine

I haven’t posted a recipe for a while; I’ve been on holiday, and also generally eating out a lot 😁 but I’m back in the swing of cooking at home and here is my first invention; spicy marinated aubergine.

Its super easy and delicious; smoky, sweet and a bit spicy, its perfect with couscous, salad or as a side dish with a main meal. The marinade also works well on oven baked tofu.

Preparation time: approx 5 mins

Cooking time: 30 mins

Ingredients:

  • 1 aubergine, sliced into 1cm slices lengthways (approx 4 slices)

Marinade:

  • 1tsp smoked paprika
  • 1tsp mixed dried herbs
  • 1tsp harissa paste
  • 1tbsp golden syrup
  • 1tsp soy sauce
  • 1tsp olive oil
  • 1 garlic clove, finely chopped / 0.5tsp pre-chopped garlic

Recipe:

  • Score the aubergine slices on one side – cut into to make shallow cuts, but don’t go all the way through
  • Place the aubergine on a lightly oiled tray

  • In a bowl, mix all of the marinade ingredients until well combined
  • With a pastry brush (or back of a spoon) spread half the marinade on the top of the aubergine slices

  • Cook for 10mins at 200C
  • Turn the slices over, spread the rest of the marinade on this side of the aubergine, and cook again for 10 mins

  • Turn the aubergine slices again to the first side, and finish off by cooking for a final 10 mins

Enjoy 😊

Recipe | Nut and Mushroom Roast – vegan meatloaf

This is a really easy recipe for a nut roast/vegan meatloaf. The photos are not flattering as lets be honest, its a brown square, but it tastes lovely, and has a nice soft texture.

You will need a food processor to chop up the ingredients

Cooking time is 1hr but prep time is only about 20mins or less

I have used 3 different types of nuts, as they all have different flavours and nutrients. Hazelnuts are a good source of vitamin E and manganese. Brazil nuts are a good source of magnesium. Cashew nuts are a good source of copper and zinc.

In this recipe you will need Granovita mushroom pate . I got mine in Co-op, but I have also bought it in tescos before, and I think I’ve seen it in Asda. It’s worth seeking out, not just for this recipe. It’s delicious on toast!!

Ingredients

  • 160g cooked mushrooms or tinned mushrooms
  • 1 tin beans of your choice (I used black beans)
  • Quarter of onion
  • 3 small or 2 large garlic cloves
  • 30g cashews, 30g hazelnuts and 40g Brazil nuts (or 100g nuts of your choice)
  • 1tin Granovita mushroom pate
  • 1tbsp mixed herbs
  • 1tbsp stock powder or 2 crumbled stock cubes
  • 1.5tbsp savoury yeast flakes
  • 4tbsp chickpea flour

Recipe

  • In a food processor chop the mushrooms, nuts, onion, garlic and beans into a fine mince like mixture
  • Put the mix in a large bowl

  • Add the herbs, stock powder, yeast flakes, some black pepper and the whole tin of mushroom pate. Mix together well
  • Add the 4tbsp chickpea flour and mix in well
  • Add the mix to a loaf tin lined with non stick baking parchment

  • Cook at 170C for 1hr
  • Serve with your favourite veg and mash or roast potatoes and gravy

Recipe | Mint and harissa mushroom and almond burgers

These mushroom burgers were a little experiment that worked out well. They are minty and spicy and really good with cous cous. Plus they are really easy to make!

Ingredients

  • 500g chestnut mushrooms, washed and chopped
  • 20g dried porcini mushrooms
  • 4 sundried tomatoes (dried or in oil is fine)
  • 120g unsalted almonds
  • 1 garlic clove finely chopped or mashed
  • 1.5 tsp harissa spices
  • 2 tsp smoked paprika
  • 2 tsp dried mint
  • 1tsp veg stock / 1 crumbled stock cube

Recipe:

  • In a bowl, put the dried mushrooms (rinse them first ti get rid of any grit) and the sundried tomatoes if you are using dried ones. Add boiling water, just enough to cover them
  • Cover the bowl with a lid or plate and leave to rehydrate

  • In a hot pan, add a tsp oil and the chestnut mushrooms. Fry them until all their water has come out and then evaporated again and they are cooked. Put to one side.
  • Add the almonds to a food mixer and blend until you have a mix of finely chopped and some chunks for texture. Put in a large bowl

  • Put the fried chestnut mushrooms in the blender and blend until you have a finely chopped mushroom mix. (Some larger chunks are fine if you want some for tecture in the burgers) Add it to the bowl with the almonds.
  • Next, fish out the rehydrated mushrooms (and tomatoes if you had them), leaving the water behind and put them in the blender. If you are using sundried tomatoes from a jar, add these to the blender. Blend to a finely chopped mix. Add to the bowl with the almonds and mushrooms
  • Add the paprika, harissa, garlic, mint and stock to the bowl and mix really well until its combined

(This photo does not look the most appetizing but trust me it smells delicious)

  • Wet your hands with cold water so the mixture sticks less to them, and shape into 8 small burgers

  • Cook at 200C for 20 mins, and serve alongside couscous, rice, salad, or in a bun.

Recipe | Spicy bean and lentil chilli

Chilli is a classic dish, which is quick and easy to whip up. This is my interpretation.

When eating vegan it is important to eat a range of protein sources across the day to get as many different amino acids as possible. In this recipe there are 3 different types of pulses and I served it with brown rice, which are all sources of protein.

Getting iron is also something important to think about and you will absorb more iron from your food if you eat it alongside vitamin C. Lentils and beans are good sources of iron, and the tomatoes, peppers and lemon in the recipe will help maximise absorption.

This recipe can also be served with tacos, in tortillas, with nachos, with salad or veg…so it is versatile

It’s particularly delicious topped with coconut yoghurt and jalapenos

Ingredients:

  • 1tsp cumin seeds
  • 1 cinammon stick
  • 1tsp medium spice dried chilli flakes (or equivalent amount of fresh chilli – add more if u like extra spice)
  • 1tsp mashed/chopped garlic
  • 2tsp mashed/chopped ginger
  • 3tsp smoked paprika
  • 1tsp paprika
  • 1.5tsp ground cumin
  • 2tsp mixed herbs
  • 2tsp stock powder/2 stock cubes
  • Juice of 1 lemon
  • 1 tin chopped tomatoes
  • 200ml passata
  • 2 peppers, chopped
  • 1 onion, chopped
  • 200g mushroom, sliced
  • 1tbsp tomato puree
  • 4 tbsp dried red lentils
  • 1 tin kidney beans
  • 1 tin of other bean of your choice. (I used black beans)

Recipe

  • Add a tbsp or so of oil to a pan and turn on the heat. Add the cinammon, cumin seeds, chilli, garlic and ginger, and fry for 30 seconds

  • Add the onion, pepper and mushrooms and stirfry for a further 4-5 minutes until the onions and peppers start to soften
  • Add the other spices (ground cumin, paprika, smoked paprika, mixed herbs) and stock and mix into veg

  • Add the lentils and beans, 1tbsp tomato puree, tin of tomatoes, 200ml of passata and 300ml of water and stir well

  • Bring to the boil, then turn down and simmer with the lid on for 25-30 minutes. Stir every few minutes to make sure the lentils don’t stick to the bottom. If it becomes too dry, add more water
  • After 30 mins, or when the lentils ate cooked, add the lemon juice, some ground pepper and a pinch of salt.
  • Serve with rice and with toppings of your choice