These dishes are a vegan twist on family favourites. Try them out today for a taste sensation this veganuary.
Gaz Oakley – star of the meat-free world and cookbook author from Wales – has been challenged by Merchant Gourmet to replicate the UK’s favourite dishes in plant-based form, as part of veganuary. Which will you try first?
Shepherd’s Pie for Veganuary
Serves 4
Cooking time: 1 hour 15 minutes
Ingredients:
1 tbs olive oil
6 Dried Merchant Gourmet Porcini Mushrooms, soaked in 250ml Boiling Water
1 large onion, peeled
2 carrots, peeled
5 cloves garlic, peeled
2 sticks celery
3 tbs soy sauce
4 tbs tomato puree
1 tbs fresh thyme leaves
1 tbs fresh rosemary, chopped
1 pack Merchant Gourmet Puy Lentils
1 pack Merchant Gourmet Glorious Grains
240ml vegan friendly red wine
240ml vegetable stock
Pinch sea salt & pepper
Topping:
4 large potatoes
4 tbs vegan butter
½ cup / 120ml non-dairy milk
1 tbs olive oil
Pinch sea salt & pepper
Method:
- Preheat your oven to 180 degrees/gas 4.
- Place a large, non-stick saucepan over a medium heat and add a little oil. When the pan is hot, add the onion, carrots, garlic and celery. Sauté the mixture for 4-5 minutes, stirring often.
- Finely chop the re-hydrated mushrooms then add them to the pan with the tomato puree, herbs, lentils and grains.
- Keep stirring the mixture for 2-3 more minutes before adding the mushroom liqueur (soaking water), red wine, stock, salt and pepper.
- Meanwhile, make your mash for the topping.
- Add your potatoes to a medium saucepan and cover over with water. Place the pan over medium heat and cook the potatoes for around 10-12 minutes, or until they are soft enough to mash.
- When the potatoes are cooked, transfer them to a colander, draining away the water. Let the potatoes dry for 2-3 minutes, then pass them through a potato ricer to mash them.
- Once you’ve riced all the potato, whip in the milk, vegan butter, olive oil and seasoning. Set the potato aside until you’re ready to top your pie.
- When the filling mix is rich and the liquid has slightly thickened, transfer it to your baking dish and top with the creamy mash.
- Place your shepherd’s pie into your oven to bake for 25-35 minutes, or until the mash on top is crispy and golden.
- Serve right away.
Lentil Curry for Veganuary
Serves 4
Cooking time: 40 minutes
Ingredients:
1 onion, peeled
6 cloves garlic, peeled
1 tbs fresh ginger
1 tsp sea salt
1 tbs vegetable oil, for frying
1 pack Merchant Gourmet Puy Lentils
1 tbs curry powder
1 tsp mild chilli powder
½ tsp turmeric
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground fenugreek
½ tsp ground cinnamon
2 tbs tomato puree
2 potatoes, peeled and cubed
480ml vegetable stock
240 ml vegan cream, or coconut milk
1 tbs brown sugar
Serve with:
Fresh coriander and chilli garnish
Rice
Method:
- Add the onion, garlic, ginger and salt to your food processor with a splash of water and blitz to form a paste.
- Place a medium sized, non-stick saucepan over a medium heat and add the spices. Pan roast them for a minute or two before adding the paste & the oil.
- Sauté the mixture for 2-3 minutes, stirring often. Add the tomato puree followed by the potato and lentils.
- Keep cooking the mixture & stirring until everything is coated, then deglaze the pan with the vegetable stock & vegan cream.
- Add the brown sugar, then pop a lid on the pan and let the curry bubble away for 15-20 minutes. Turn the heat down low and don’t forget to stir it every 3-4 minutes, as the potato has a tendency to stick.
- After 20 minutes of cooking, the liquid should have thickened considerably & it should smell beautiful.
- Serve the curry with rice or sides of your choice and garnish with coriander and chilli.
