kidney beans Archives - Feast of Plants

Chilli Non Carne (Vegan & Gluten Free)

Feast of Plants — Tue, 31 Jan 2023 11:30:38 +0000

See the recipe Obliviously, this dish is inspired by Chilli con Carne. If you’ve not heard of it before, this is a Tex-Mex dish normally made with minced beef, chili peppers, and a mixture of spices. The meatiest of all the chillies, it’s been a challenge to make a vegan version that will make most meat eaters just as happy. But I brough this to a pot luck with friends last week and it was incredibly popular, I think I might have cracked it. Let’s talk about flavour Let’s be honest, this chilli recipe is not quick, it’s all about building up the flavour layer by layer. However, I guarantee it’s not hard, and it is so incredibly worth it. Combine the intense depth of flavour with the texture of the browned tofu mixed with red lentils and it makes for a deep, tasty, and meaty chilli that doesn’t contain any meat! It can be a little difficult to find the range of dried chillies we need in a UK supermarket. As such, my recommended source is Amazon. I’d start here and see what else you need! What to serve with it? You can enjoy this chilli by itself but for me it’s so much better served on a baked potato or with some rice and topped off with some guacamole. Leftovers? Chilli is one of those dishes that can be even better after a day or two in the fridge so box up your leftovers in an airtight container. It should be excellent to eat for up to 5 days. Alternatively, it will happily sit in your freezer till your next cold day. The recipe below makes for a lot of food, making the ideal dish for a crowd or for a batch cooking session. If you want to reduce the recipe it will happily work, but I’d encourage you to make the full batch of chilli paste and freeze any you don’t need. This chilli is hearty, warming, and meaty - despite having no meat at all!

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Easy Vegetable Chilli (Vegan & Gluten Free)

Feast of Plants — Thu, 24 Feb 2022 12:00:50 +0000

See the recipe As a child I hated kidney beans with a passion. I would sit, hovering over my mother’s Chilli Con Carne, picking out every dark red, hated bean before even deigning to eat the dinner she had lovingly cooked. These days, I acknowledge that beans and lentils are part of a balanced vegan’s diet but it took hard work for me to get past my own legume phobia. That and cooking my beans from dried. I don’t know what it is about tinned beans but the texture just isn’t nearly as good as when you’ve cooked them yourself. It’s cheaper and, even better, with a pressure cooker you don’t need to have planned ahead and have beans soaking overnight (it’s better, but you don’t have too). Here in the UK we’ve had 3 storms in the last week alone. We’ve been lucky enough to have not suffered any damage but it’s been a cold winter with some horrible wind. So after coming in from a stupidly cold winters day, not able to feel my feet or hands, I decided I was just not going out again. Dinner had to be made from what we had in the house. With the cupboards getting a little bare, beans would have to be involved, add a glut of tinned tomatoes and some sweet potatoes that really need eating and we’re off with a delicious Veggie Chili that’s just perfect for a cold day! Toppings You can enjoy chilli by itself but for me, the toppings are what really makes it. Our favourite options that work well include; Tortilla Chips Lime and Coriander Rice Guacamole Cashew sour cream Pickled red onions Sliced chillies (for those who just can’t get enough heat) I tend to reach for the guacamole and pickled onions as I love that extra acidy tang to bring out all the flavours of the vegetables and spices. Kenny will reach for the extra sliced chillies as he loves it extra hot, and sour cream is great for those who don’t have much of a head for chilli. Leftovers? Chilli is one of those dishes that can be even better after a day or two in the fridge so box up your leftovers in an airtight container. It should be excellent to eat for up to 5 days. Alternatively, it will happily sit in your freezer till your next cold day. It you want something different the next day but want to use up your leftover Chilli then it makes a great base for a new take on vegan burritos. Makes: Serves 4 Ingredients For the Chilli: 1 tbsp Oil 2 Onions 2 Sticks of Celery 2 Carrots 2 Peppers, I like a mix of red and green here 2 Medium Sweet Potatoes 2 Garlic Cloves 2 TIns of Chopped Tomatoes (400g each) 250g cooked Kidney Beans* 250g cooked Black Beans* 1/3 cup mixed Quinoa 250ml Vegetable Stock 2 tsp cumin 1 tsp ground coriander 1 tbsp smoked paprika 1 tbsp Chilli Powder 1 dried Ancho Chilli 1 tsp oregano Lime juice, to taste Salt & Pepper to taste Suggested Toppings: Tortilla chips Lime & Coriander Rice Guacamole Pickled Red Onions Cashew Sour Cream Sliced chillies Directions Start by roughly chopping your veg, Chilli is not a dainty dish so we’re looking for small enough to fit in your mouth but not certainly not small. Heat the oil in large pan on a medium heat. Throw in the onion, carrot and celery and saute until the onion softens. Add in the rest of the fresh vegetables and cook until the garlic is aromatic and the onion begins to brown, but don’t let the garlic burn. Now add your tinned tomatoes, beans, quinoa, stock and spices. Stir well and don’t forget to season. Bring up to a boil, cover, and leave to simmer for the next 45-60 mins, or until or the veg is soft and the quinoa is cooked and tender (cooking time may vary depending on how chunky you’ve made your vegetables). Check on it occasionally and give it a gentle stir. Before serving, add a squeeze of lime juice, taste and check seasoning levels – not just for salt and pepper this time but also to make sure you don’t want to add any additional heat or another squeeze of lime (that little hit of acid can really bring out the spices). This works really well served family style with all the toppings on the table so everyone can make it their own. Notes * I cook my beans from dried in the pressure cooker as this is both cheaper and, in my opinion, much taster. If you want to use tinned, 250g is aprox the same as one tin of drained and rinsed beans. Allergy Notes: This is naturally vegan, gluten free, soy free and nut free. If you have any allergies to the ingredients in this dish or have questions on substitutions, leave me a comment below.

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Beet Burgers (Vegan, GF)

Feast of Plants — Wed, 30 Sep 2020 14:00:42 +0000

If you’ve taken a look at my recipe for Beetroot Wellington then you’ll know that recipe started as a burger. This is that burger. It works beautifully as a cheeseburger, the earthiness of the beetroot pairing perfectly with the smoothness of a great vegan cheese. But to make the best burger, a messy burger that you’ll need napkins to eat but will never regret – use my peppercorn sauce. Believe me, it’s a revelation. What’s more, it’s easy to make a batch for a crowd as they cook in the oven. Want to prep a batch in advance? They freeze or can be stored in the fridge in an airtight container. I normally make more than we need for one meal and freeze the rest to make for a no stress dinner another day. You’ll find the recipe is very similar to my vegan wellington up to a point. It should be, they started out as the same recipe! If you haven’t already taken a look at that recipe then go ahead, it’ll make your Christmas dinner. Makes: 8-10 Burgers Ingredients For the Burger: 1 Small Onion, chopped 1 Carrot, chopped 1/2 Celery Rib, chopped 2 Garlic cloves, minced 1/2 Tbsp Balsamic Vinegar 30ml Vegetable Stock 30g Walnuts 15g Ground Almonds 250g Roasted Beetroot 45g Chickpea Flour 175g Cooked Kidney Beans 200g Cooked Chickpeas 1 Tbsp Nutritional Yeast 1 Tbsp Lemon Juice 1 Tbsp Dried Cranberries 1/2 Tbsp Tahini 1/2 Tbsp Worcester Sauce 1/2 tsp Smoked Paprika 1 tsp White pepper 1 tsp Miso (optional) 1 tsp Rosemary 1 tsp Thyme 35g Gluten Free Breadcrumbs 1 1/2 Tbsp Tapioca Starch 1 tsp Salt Suggested Toppings: Peppercorn Sauce Gluten Free Burger Buns Vegen Cheese Tomatoe Slices Fresh Spinach leaves Directions Start off by sauteing the carrot, onion and celery on a medium heat until softened and just starting to brown. Add the minced garlic, rosemary, and thyme and continue to cook until fragrant and lightly browned throughout. Deglaze the pan with a touch of stock before adding the rest of the stock and balsamic vinegar. Simmer until reduced by half and put to one side. Place the beetroot and nuts into a food processor and blend until chunky. Put the flours and breadcrumbs to one side before adding the rest of the ingredients to the food processor. Blend until mostly smooth, some small chunks are fine and add interest to the texture. Season to taste before stirring in the flours and breadcrumbs. Place in the fridge to chill. Preheat the oven to 200° C (190 Fan/ 355° F) and line a baking tray with a piece of baking paper. Shape your mix, I find about 1/2 a cup of mixture makes the perfect burger. Place onto the prepared tray and spritz lightly with oil before baking for 30 – 45 minutes, or your burgers are fully cooked. If making cheeseburgers then place onto the burgers in the last 5 minutes of cooking to allow the cheese to melt. Serve on a gluten free bun with a generous smear of peppercorn sauce and your favourite fixings. Notes Allergy Notes; This recipe is vegan, gluten free and soy free. If nuts are an issue for you then I’d suggest replacing both the walnuts and ground almonds with a similar weight of sunflower seeds.

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Beetroot Wellington with Creamy Peppercorn Sauce (Vegan, Gluten Free)

Feast of Plants — Wed, 23 Sep 2020 17:00:37 +0000

This recipe started out life very differently. I was working on a new Beet Burger recipe (don’t worry – you’ll see it this week, it’s amazing!) and had a shock of inspiration. Big meals like Christmas and Thanksgiving can be tricky for vegans as there are few big, dramatic centrepieces to build a fancy roast meal around. A lot of those that do exist are impressions of meat, like vegan friendly roast turkey. Now I have no problem with these dishes, but I wanted a dish that was both vegan and gluten free while elevating vegetables to the centrepiece. My trial beet burger was meaty and interesting enough that it could happily stand as the star of the show on taste but needed a fancy coat for special occasions. So we come to a wellington, a big beautiful beetroot roast, coated in a chestnut and chard duxelle, all wrapped in some gluten free puff pastry. By itself the wellington is wonderfully tasty but what takes it to another level entirely is the peppercorn sauce. Creamy enough that your guests won’t guess it’s vegan, the mix of peppery bite and soothing cream will lift your beetroot wellington to a dish worthy of any special occasion. Make it for Christmas, for my american friends – it’s perfect for thanksgiving, it’s so easy to make for a crowd, and equally wonderful for your next date night (make two individual wellingtons, the process is the same and you’ll just charm the socks off your other half). A small note on why I’m just so stoked to have this recipe for Christmas, even though I know it’s too close to begin planning for! The secret to a perfect, stress-free Christmas feast is planning ahead. Do as much as you can in advance and the event on the day will be so much easier to juggle. This wellington, it loves to be made in stages, or prepped in advance. In fact it works better if you do. The filling needs to be chilled before wrapped in pastry and the pastry cooks better if it’s also chilled. So make up the filling one day, wrap in the pastry just before you head to bed the night before and it’ll be ready to pop in the oven when you’re ready for it on the day – all very relaxed. Let me know how you get on with your big night! Makes: Serves 6-8 Ingredients For the Beetroot Roast: 1 Small Carrot, chopped 1 Onion, chopped 1/2 Celery stick, chopped 2 Garlic Cloves, minced 1/2 tsp Rosemary 1/2 tsp Thyme 30ml Vegetable Stock 1/2 Tbsp Balsamic Vinegar 30g Walnuts 240g Cooked Beetroot* 1 tsp Paprika 1/2 tsp Ground White Pepper 1 Tbsp Nutritional Yeast 1 1/2 Tbsp Tapioca Starch 35g Gluten Free Breadcrumbs** 1/2 tsp Yeast Extract 1/2 tsp Salt 125g Kidney Beans, cooked 1/2 Tbsp Tahini 1 Tbsp Dried Cranberries 1/2 Tbsp Lemon Juice 15g Ground Almonds 1/2 Tbsp Vegan Worcester Sauce 45g Chickpea Flour Salt & Pepper to taste For the Chard & Chestnut Duxelle: 180g Chestnuts, cooked 1 Red Onion, finely diced 70g Mushrooms 10g Dried Shitake Mushrooms, soaked 200g Chard 1 Tbsp Rosemary 1 Tbsp Thyme 1/4 tsp Chilli Flakes 250ml Vegetable Stock Salt & Pepper to taste For the Wellington: 500g Gluten Free Puff Pastry*** Plant Based Milk (for brushing) Poppy Seeds, to garnish For the Creamy Peppercorn Sauce: 150g Cashews, Soaked 375ml Vegetable Stock 1 Tbsp Black Peppercorns 2 small red onions, finely diced 1 Garlic Clove, minced 15g Vegan Butter 1 1/2 tsp Vegan Worcester Sauce Salt to taste Directions To prepare the Beetroot Roast; Start of by sauteing the carrot, onion and celery on a medium heat until softened and just starting to brown. Add the minced garlic, rosemary, and thyme and continue to cook until fragrant and lightly browned throughout. Deglaze the pan with a touch of stock before adding the rest of the stock and balsamic vinegar. Simmer until reduced by half and put to one side. Place the beetroot and nuts into a food processor and blend until chunky. Put the flours and breadcrumbs to one side before adding the rest of the beetroot roast ingredients to the food processor. Blend until mostly smooth, some small chunks are fine and add interest to the texture. Season to taste before stirring in the flours and breadcrumbs. Place in the fridge to chill. Preheat the oven to 180° C (170 Fan/ 355° F) and line a baking tray with a piece of baking paper. Shape your beetroot mix into a evenly shaped log on the tray before spritzng lightly with oil and roasting for 30 – 45 minutes, the roast should be crisp around the edges and cooked though. Place into the fridge to chill thoroughly before using the roast. To prepare the duxelle: Finely dice the chestnuts and mushrooms. Strip the stalks from the chard and dice before roughly chopping the leaves, put the leaves to one side. Heat a wide bottomed pan on a medium to high heat with a touch of oil. When the pan is hot add in the chestnuts, mushrooms, onion, and chard stalks. Saute until the onions have softened and the chard begins to brown. Add the herbs and just enough stock to barely cover. Simmer uncovered, for 10 to 15 minutes, or until the chard is cooked and the stock has reduced to a thick sauce at the bottom at the pan. Turn the heat up and stir through the chard leaves, stirring constantly until wilted. Season to taste and set aside in the fridge to chill. Assembly: Make sure both the beetroot roast and duxelle are completely chilled before assembling. Preheat the oven to 220 degrees (200 fan/ 425 F). Shape a quarter of the duxelle into a rectangle similar in shape to your roast in the centre of the puff pastry. Place the beetroot roast on top. Now coat the roast with the duxelle mix in an even layer, pressing lightly with your hands. Now cover with a slightly larger square of pastry, sealing with a brush of water. Crimp the edges with a fork and make sure to add a hole in the top to allow the steam to escape. If you have leftover scraps of pastry, now is the time to use these as decoration. Brush with milk and sprinkle with poppy seeds before placing onto a tray. Place into the oven for 30 minutes or until golden brown. For the peppercorn sauce: Blend the cashews with 250ml of the stock until smooth and similar to single cream. Crush the peppercorns, either using a pestle and mortar or pop them in a zip lock bag and crush with the base of a frying pan. Melt the butter over medium heat, if you’re using the same pan that you cooked the duxelle in then deglaze the pan with just a touch of stock. Fry the onions until fragrant and translucent. Add in the garlic and peppercorns and fry for a minute or so until the garlic just starts to brown. Pour in the worcester sauce along with the rest of the stock, then turn the heat down low and stir in the cashew cream and season to taste. The cashew cream will thicken the longer it’s exposed to the heat so remove from the heat as soon as it’s warmed through. It’ll thicken slightly as it cools but should have a texture similar to single cream. Serve your wellington with the peppercorn sauce on the side. Notes * If you’ve picked up raw beetroot then scrub, trim off the ends, season generously, and toss in a little oil before wrapping in foil. Bake in an oven at 200 degrees (190 Fan/400 F) for about an hour depending on the size of your beetroot. When cooked, a knife should slip easy into the beetroot. ** I make my own breadcrumbs from old bits of Gluten Free bread – just blend a few old bits of bread in a food processor or blender. Breadcrumbs can be easily frozen until needed. ***Most shop bought pastry is vegan unless it states otherwise – but don’t forget to check your packaging to make sure! Allergy Notes; This dish is vegan, gluten free and soy free.

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Vietnamese Noodle Salad with Fragrant Vegan Meatballs (Vegan & Gluten Free)

Feast of Plants — Fri, 28 Aug 2020 12:00:13 +0000

Vietnamese noodle salad, or Bun Cha as it’s also known, is one of those great dishes that is both light and filling. Perfect for warm summer days, it can be eaten without that horrible heavy feeling. Originating in Hanoi, Vietnam, this rice noodle salad is normally paired with pork meatballs. I’ve embraced the asian flavours here and created some truely delightful veggie meatballs that are both tasty and easy to make. Baked in the oven, these pair perfectly with the salad dressing. I like to serve this on a bug central plate, allowing everyone to build their bowls as they like and use the dressing for dunking the noodles, vegetables and herbs as much as you like. You’re aiming for thath perfect balance of fresh, savoury, sweet, herb, citrus, tender noodles, contrasted with crunchy nuts. This story of contradictions is the epitome of Vietnamese cooking that makes it just so unique. Makes: Serves 3-4 Ingredients For the Vegan Meatballs: 160g Cooked Red Kidney Beans 110g Cooked Rice* 1 onion, diced 3 Garlic cloves 190g Cooked Green Split Peas 25g Ground Almonds 2 Tbsp Tomato Puree 1 tbsp Soy Sauce substitute (See allergy note below) 1 tbsp Maple Syrup 15g Fresh Coriander 1 Chia Egg** 4g Methylcellulose 1 tbsp Vegan Fish sauce 1/4 tsp Ground White Pepper 2 tsp Ginger, grated 2 tsp Lemongrass Paste 1 tsp cumin 2 Lime Leaves 1/4 cup Peanut Butter 1/2 cup Oats 2-4 tbsp Chickpea Flour For the Noodle Salad: 300g Fine Rice Noodles, cooked according to the instructions 2-3 Carrots half a large Cucumber 1/2 Cup of Peanuts, roughly chopped Fresh Peas*** Fresh Salad Leaves, a mix of spinach and peppery rocket works well Bean Sprouts (optional) Fresh Mint Fresh Coriander For the Dressing: 2 Garlic Cloves, minced 2 tbsp Sugar 125ml Water 60ml Vegan Fish Sauce 60ml Lime Juice 2 Tbsp Rice Vinegar 1 Red Chilli, diced 1 Spring Onion, finely sliced Directions Starting with the meatballs, Preheat the oven to 200 degrees (180 Fan/400 F). Heat a tablespoon of oil in a pan over medium heat. Once hot, add the diced onion and garlic and saute until fragrant and just starting to brown. Remove from the heat and place into the bowl of a food processor. Add the kidney beans, split peas, rice, coriander, almond flour, lime leaves, peanut butter and oats before blending to a coarse texture. Putting the chickpea flour to one side, add the rest of the ingredients and blend until just combined. Now add the chickpea flour a tablespoon at a time until you get a thick dough. The mix will be sticky so with oiled hands, shape into balls and place onto a lined baking tray. Brush each ball with a little oil before baking in the oven for 25-35 minutes or until browned and cooked through. Mix together the dressing and taste for balance. If too sharp add a touch more sugar, too sweet more vinegar.Place to one side while you prepare the salad. Cut both the carrots and cucumber into thin strips, I use a peeler that shreds as well but you can use a knife. Roughly chop the herbs and place to one side mixed together. Now plate up. I like to have a distinct pile of each salad ingredient and the meatballs, topped with the herbs and nuts before sprinkling everything with a touch of dressing. At the table give everyone their own little dish of dressing so they can dip or dress their own portions to their hearts content. Enjoy! Notes * We’d run out of quinoa but this would work equally well here. ** If you’re not familiar with the process to make a chia egg it’s really very simple and makes a great binder. Mix together 1 Tbsp of ground Chia Seeds with 3 Tbsp of water and set to one side for at least 10 minutes. This should make a thick sticky paste, very similar in texture to a beaten egg *** Edamame makes a really good substitute here if you’re not trying to avoid soy. Allergy Notes; you may be a little tired of this note by now but those of you that don’t know, I’m going to keep saying this – Soy Sauce is NOT gluten free as the brewing process contains wheat. A good gluten free option is Tamari which normally (not always! check your brand) contains no gluten, is slightly less salty, and thicker than soy sauce. We use coconut aminos in our house, while not quite as rich as soy sauce, it’s both gluten free and soy free but different brands vary tremendously – you may have to look around before finding one that suits you. This recipe is vegan, gluten free, and soy free. If nuts are an allergen for you then try substituting the ground almonds and peanut butter for a mix of sunflower seeds and sunbutter.

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Kidney Bean and Quinoa Burgers (Vegan & Gluten Free)

Feast of Plants — Wed, 29 Jul 2020 12:00:38 +0000

It can be tricky sometimes to meet the craving for a good meaty vegan burger without soy or gluten. Finally I think I’ve done it, and it’s easier than I thought it would be! The burger is deeply tasty, full of protein, and doesn’t fall apart like so many veggie burgers. This all comes from investigating an interesting new ingredient: Methylcellulose. The secret to the texture of beyond meat, this binder has the unique ability to firm up when hot. Since discovering it, I’ve been taking a second look at all my burger recipes to see if it can improve their texture. Want a burger that tastes as good as any meat, full of protein, has a great structure, but still entirely plant based? Need to avoid gluten and soy? This is the best vegan burger recipe you’ll find! Enjoy and let me know what you think. Makes: 6 Burgers Ingredients For the Burger: 1 Large Red Onion, finely diced 100g Mushrooms, diced 2 Tbsp ground Chia Seeds 2 Garlic Cloves 230g Cooked Kidney Beans 100g Cooked Tricolour Quinoa* 50g Walnuts 80g Rolled Oats 1 Tbsp Tomato Puree 1/2 Tbsp Ground Cumin 1/2 Tbsp Garam Masala 1/2 Tbsp Smoked Paprika 1/4 cup Fresh Parsley 3g Methylcellulose 1/4 tsp Xantham Gum (optional)** Salt & Pepper to taste Oil for cooking For the Burger Sauce: 1/3 cup Vegan Mayo 3 Tbsp Ketchup 1 Tbsp Sriracha 30g Gerkins, small dice Serving Suggestions: Gluten Free Burger Buns Your favourite vegan cheese Tomatoes, sliced Lettuce Directions Start by mixing the ground chia seeds with 6 Tbsp of water. Set to one side and allow to rest for at least 10 minutes. in a large frying pan, saute the mushrooms, onion and garlic on a low heat until the onions soften and the mushrooms start to release their liquid. Put to one side. Pulse the oats in a food processor until they start to resemble small breadcrumbs or a really rough oat flour, there’s no need to turn it into out flour as you still want some texture. Add all the ingredients to the food processor, including both the cooked onion mix and chia seeds to that put to side, and pulse until everything is just combined. Try not to over mix so your burgers will have some texture, the beans should be broken up but not a complete puree. Taste a small amount and season as needed. The mix will be sticky so oil up your hands to stop it from sticking and form into burger patties. I generally find that about 1/2 cup is the perfect amount for 1 burger. Place your burgers on a tray and chill for at least an hour. When ready to cook, the burgers can happily be finished in the frying pan or oven. While letting the burgers rest, make the sauce. Mix together all the ingredients in a small bowl and taste. Add more sriracha for a bit more heat or more ketchup for a sweeter sauce. Place in the fridge till needed. To oven cook, preheat your oven to 200 C (190 Fan/400 F). Brush the burgers with a little oil and cook for 15 mins. Turn all the burgers, brush with a touch more oil and cook for another 15 minutes, or until browned on both sides. To pan cook, place a large frying pan on a medium to high heat with just a touch of oil. Cook the burgers for about 5 minutes on each side, or until well browned. I like to finish by adding a slice of vegan cheese to each burger. Cover the pan with a lid and allow the cheese to melt in the steam, it shouldn’t take much more than 30 seconds. I prefer to serve these burgers on toasted burger buns smeared with the burger sauce, topped off with plenty of lettuce and tomato. Enjoy! Notes *Quinoa is an excellent source of complete protein and the mix of red, black, and white quinoa really does add to the texture of the burger patties. If you don’t have any to hand then regular quinoa should do just as well. ** If you don’t have any to hand you can skip the xanthan gum – it really does add to the texture but the burgers won’t be ruined it you leave it out. Allergy Notes; This recipe is vegan, gluten free, and soy free. If nuts are an allergen for you then you should get a similar result by substituting in sunflower seeds for the walnuts.

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