Quorn and Lentil ‘Beef’ in Ale Stew

Autumn is for eating hearty stews that warm you to the cockles of yer tum. And one of the things I miss most about not eating meat is a rich, warming beefy stew that’s been cooked for hours and hours. But despair not, if, like me, you’re a bad meat craving veggie, this stew will satisfy the most beefy of cravings and leave you with a warming internal hug. The dumplings are the crowning glory for warm doughy loveliness and soak up the yummy juices as it all cooks away. Simple and quick to prepare, it’s also ready in less than an hour.

For 4-6 portions you need
For the stew
1 pack quorn steak strips
1/2 cup brown lentils
1 bottle good stout (about 500ml)
500ml veg stock
1 onion chopped
2 field mushrooms, diced
2 tbsp tomato ketchup
salt and pepper
1 tbsp oil
3-4 carrots, cut into large chunks

For the dumplings
100g self raising flour
50g veg suet
1 tsp dried mixed herbs
cold water to mix

Begin by frying the onions, carrots and mushrooms in the oil for about 10 mins until the onions are softened and the juices have run from the mushrooms.

Add the lentils, quorn, beer and stock and bring to the boil. Season and add the ketchup. Cook for about 20 mins until the lentils are cooked.

Mix the dumpling ingredients together and form into 8 balls. Place on top of the bubbling stew mixture and cook for 20 mins. Serve with mash and curl up in front of the fire!

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Chorizo and Butter Bean Savoury Crumble (v)

Over Easter we visited the continental market in Norwich and I got suckered in to buying seven salamis for £10. So of course now I need to use them up…! We’ve done pizza and risotto but I think this savoury crumble is my favourite. It uses two different types of smoked paprika to add depth to the flavour and the breadcrumb topping is a great way to use up a stale heel of bread. If you’re veggie/vegan then Redwood Vegan chorizo is an excellent substitute.

For 4 portions you need
1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1/2 salami chopped into bite sized chunks
2 tins chopped tomatoes
1 tsp sweet smoked paprika
1 tsp hot smoked paprika
1 can butter beans, drained
1 tsp vegan stock powder
salt and pepper
1/2 tsp sugar

Crumble Topping
1 cup fresh breadcrumbs
1/2 cup mixed freshly chopped parsley and coriander
1/4 cup grated cheddar (omit if vegan)

In a large oven proof pan, sauté the onion, salami and garlic in the oil until the onions are translucent and the salami has released it’s fat. Add the remaining stew ingredients and bring to the boil. Check the seasoning and leave to simmer for 5-10 mins whilst you prepare the crumble topping.

For the crumble, mix the breadcrumbs with the cheese and herbs, and sprinkle over the top. Bake in a hot oven for 20 mins until the crumble is crunchy and browned and the stew underneath is bubbling. Delicious served with green veggies to contrast the spicy rich stew.

Kale with Carrots, Pasta and White Beans (v)

This got loads of likes earlier on instagr.am and it did taste as good as it looks. A very quick, healthy and tasty soupy stew to knock up on a working from home day the day after my organic box was delivered!

For two portions you need
1 onion chopped (I used three small ones from the garden)
2 cloves garlic
2 carrots, peeled and thickly sliced
2 huge handfuls kale, washed and finely shredded
1 tsp vegan stock
500ml boiling water
salt and pepper
1 tin butterbeans, drained
1 tbsp olive oil
small handful wholewheat pasta – I used spaghetti but anything will do

Begin by sauteeing the onion and carrots in the oil for 5 mins or so. Add everything else and bring to the boil. Reduce and simmer for 10 mins until the pasta is cooked. Serve and slurp with satisfaction. Nom.

Vegan Chorizo and Butterbean Stew with Red Wine (v)

This was lovely. Rich. Nicely spicy and with depth from the red wine and smoked paprika.

For 2-3 portions you need:
1 tin chopped tomatoes
2 onions, chopped
3 cloves garlic, crushed
1 pack vegan chorizo pieces
1 tsp smoked ancho chillies
1 tsp smoked paprika
200ml red wine
salt and pepper
1/2 tsp sugar
1 tsp dried oregano
1 tin butterbeans, washed and drained
2 tbsp olive oil

Fry off the onions in the oil for about 10 mins. Add the garlic and chorizo and cook for 5 mins till the paprika in the chorizo has coloured the onions. Add the chillies, smoked paprika, tomatoes, butterbeans and wine and bring to the boil. Season and add the oregano and sugar. Reduce to a simmer and cook gently for about 20 mins till the sauce has reduced and thickened. Check the seasoning and adjust as necessary. It’s nice served with the feta, olive and tomato muffins but rice or cous cous or plenty of crusty bread would do just as well!

Root Vegetables in Beer (v)

This is ultimate winter comfort food. Ad it’s also being blogged cos I was moaned at for being too political in my tweets recently what with all the to do over tuition fees etc 😉 so here is a nice comforting recipe to sustain you after being kettled for hours by evil Police officers 🙂

For 4-6 portions you need:
4 carrots, peeled and cut into diagonal wodges
2 parsnips, peeled and roughly chopped
1/2 large turnip peeled and roughly chopped
1/2 swede oiled and roughly chopped
8 baby onions/shallots, peeled
1 can guiness
2 tbsp each of soya sauce, mushroom ketchup and hendersons relish
1 tsp sugar
1 tsp dried herbs e.g. oregano
2 tbsp soya marge/butter
2 tbsp plain flour
1 tbsp olive oil
1 pack vegan beef style chunks
1 tsp marmite

Hea the oil and sauté the vegetables in a pan, covered with a lid, for about 10 mins. Add everything else, aside from the butter and flour, and cook for 15 mins or so till the vegetables are tender. Mix the flour with the butter to make a buerre marnie and mix in to the stew. Allow to thicken and then serve with mashed potatoes. Lovely.

Windy Beany Stew (v)

Yes, like the fart soup recipe I blogged earlier, expect this to have an, ahem, effect on your digestive system. Everyone needs a good clear out now and then, yes?! Please don’t be put off by the name. It’s delicious and will only adversely affect you if you’re not used to pulses.

For 4-6 portions you need:
Stew
2 leeks, shredded
2 carrots, peeled and sliced into half moons
1 onion, diced
2 cloves garlic, crushed
about 750ml light veggie stock (e.g. marigold)
about 1 cup red lentils
1 tin chickpeas, drained
2 tsp dried oregano
pepper
2 tbsp veg oil

Herbed Dumplings
50g vegetable suet
100g self raising flour
1 tsp dried mixed herbs
salt and pepper
cold water to mix to a dough

Begin by sauteeing the onions, carrots, leeks and garlic in the oil for about 5 mins. Add the lentils, chickpeas and stock and bring to the boil. Toss in the dumplings and simmer for 15-20 mins till everything is cooked. Serve with mashed potatoes and marvel at how something so easy can taste so delicious. Have a fart lighting competition about 3 hours later, mwahh!

Quorn and Vegetable Stew

A last minute throw-it-all-in-the-pan-and-see-what-happens dish this one. And the end result wasn’t bad. Lex ate it!

For 3 generous portions you need:
3 carrots, sliced
3 leeks, thinly sliced
2 onions, chopped
1 packet quorn chunks
1 can larger
1 tsp sugar
2 stock cubes
1 tsp dried herbs (I used oregano)
salt and pepper to taste

Begin by frying the veggies in a little olive oil. Then add everything else, bring to the boil and simmer for about 20 mins till the carrots are cooked. We served it with giant cous cous which was frankly *bizarre*. I’d recommend mash or pasta or rice next time!

Vegetable and Chickpea Stew

I was going to make some tomato based stew but N really isn’t that keen on the whole beany-tomatoey stew thing any more so I ditched that at the last minute and produced this instead. It was yumsome and filling. Cool.

For 3-4 servings you need:
1 tin pulses (we had chickpeas)
1 onion, chopped
1 medium sweet potato, diced
1 large carrot, diced
2 cloves garlic, crushed
1 litre veggie stock
2 tsp cornflour slackened with some cold water
handful roughly chopped fresh parsley.

Begin by sauteeing the onion in some olive oil then add the carrot and sweet potato and continue sauteeing for a few mins. Add the stock and bring to the boil then simmer for about 15 mins till the veggies are tender. Add the cornflour and parsley, heat through and serve. We had it with broccoli and new potatoes. Even Lex had some, wonders will never cease!