The other day my mum was making a real meatloaf for dinner for herself and my dad. So I decided last minute that I would make a vegetarian version myself. Following a similar recipe, I created this piece that has a very mince-like consistency with the flavour to match. It does use an egg to combine the ingredients, but this could be subsituted for egg replacer to allow vegans to eat this wonderful dish. It also comes with a nice little glaze to finish it off with. It’s only optional, but I’d definitely recommend trying it out!

Serve it with some roast vegetables instead of a Sunday roast!  And, it’s definitely great in a sandwich with some tomato sauce the next day, just like your traditional meat loaf.

Makes:

• 8-10 people (at least)

Ingredients:

• 1/2 tab vegetarian beef-style stock
• 1/2 diced onion, cooked to softened stage
• 2 tbs tomato paste
• 1 tbs brown sugar
• 2 tbs white vinegar
• 2 tbs wholegrain mustard
• 1 tbs barbecue sauce
• 1 cup water
• 6 tbs TVP
• 6 heaped tbs gluten flour
• 2 handfuls mushrooms, diced thin
• 2 tsp garlic mince
• salt
• white pepper
• 3 tbs rice flour
• 1 cup breadcrumbs
• 1 egg beaten
• 1/2 tbs parisian essence
• margarine for tray

Glaze

• 2 tbs brown sugar
• 1 tbs wholegrain mustard
• 2 tbs tomato paste
• white pepper

Instructions:

1. Preheat the oven to 180 degrees celsius or 356 degrees fahrenheit
2. Mix all the dry ingredients together well
3. Mix the wet ingredients together also.
4. Combine the two and mix well.
5. In the pre-greased tray, place the ingredients and put a piece of foil on top.
6. Place in the oven for an hour.
7. Pull the meat-loaf out and turn.
8. Mix your glaze together and apply to the top of the meatloaf.
9. Place in the oven for another 1/2 hour (place the foil back on if it browns too quick).
10. Allow to cool a little before serving.

Serve these with your favourite curry and topple with a little garlic butter!  Mmmm!

Makes:

• 6

Ingredients:

• 2/5 cups Self-raising flour
• 1/2 cup warm milk
• 1 tsp baking powder
• pinch salt
• a little butter and garlic mixed together

Instructions:

1. Mix the baking powder in your warm milk and stir well for a couple of minutes.
2. Mix the dry ingredients together before adding the milk mixture.
3. Stir and then knead the mixture.
4. Wrap it in some plastic wrap tightly and store in the microwave or a warm place for 20 minutes to an hour.
5. Split the mixture into 6 balls.
6. Flatten the balls individually by squashing and stretching each side, twisting as you go.
7. Once your happy, in a dry but hot pan, place the naan.  Allow it to brown off before turning and doing the same on the other side.
8. Mix the garlic and butter together.
9. Take the naan on the pan and brush some over the top, before serving hot!

Apologies for the not-so-great photo, it’s taken with my iphone!  This recipe was thrown together after wanting to make some quick coconut roti-type pikelets to have with my curry and I have to say these are a great little treat!  They are a little softer than your normal pancake mixture and absolutely-must be dried through before you flip them over (otherwise they will break).

For those that love coconut though or curries, you really will adore these and must give them a go to have with an accompaniement with your curries.

Vegans, these also happen to be 100% vegan and you don’t have to miss out with these babies!

This recipe is also great for breakfast with some jam, as a snack or however you please!

Other recipes you may be interested in:

• Banana Oat Pancakes
• Home-made Roti
• Cherry Ripe Crumpets

Makes:

• 10

Ingredients:

• pinch salt
• pinch sugar or sweetener
• 1.5 cups flour
• 1/2 can coconut cream (or enough to make a thick paste)
• oil to cook with

Instructions:

1. In a jug, place the dry ingredients and mix well.
2. Pour in your coconut cream and stir well.  Your mixture should be quite light but thick enough to spoon the mixture on a table spoon.
3. Heat your oil in your frying pan.
4. Using a tablespoon, fill the spoon generously and dollop into the pan.  You should be able to fit four in your pan easily.
5. Place the lid on to allow the pikelet to cook consistently through.
6. Once it has dried, flip it over and allow to go golden brown.
7. Serve with some margarine or butter.

^{Served with Tomato Ketchup – apologies for the small photo, it was taken with my iphone and isn’t good quality larger!}

I got the idea for this after looking at the Good Food UK site, where they made some out of using a pancake mixture.  This made me think about using my grandmother’s crumpet mixture to come up with a savoury version for tea?

This meal is almost like a bread and could be served as a side or as a main.  If you are looking for something to go with it, I’d suggest a nice bowl of salad!

The savoury ingredients can be played around with, I just chose what I felt like that night – a mixture of mushrooms, paprika, mustard and parmesan.  I have to admit, it was delicious! I’ll be definitely making this one again and possibly trying to make it a little more eggy next time to upgrade it to more of a quiche-type texture.

Play around with it and post your versions here – I’m quite keen to see what everyone else comes up with!

Serves:

• 1 medium sized baking dish squared (around 6 large pieces for dinner)

Ingredients:

• 2 cups SR flour
• 2 eggs, lightly beaten
• 1 tsp salt
• 1 tsp white pepper
• 6 mushrooms chopped small
• 3 tbs grated parmesan
• 1 tsp paprika
• 2 tsp garlic mince
• pinch mustard powder
• 1 cup milk minimum – add more to make this into more liquid crumpet mixture
• butter or oil for greasing the pan

Instructions:

1. Preheat the fan-forced oven to 180 degrees C or 360 F.
2. Mix the dry ingredients in a jug first.
3. Mix in the egg and milk.
4. Add your mushrooms and stir through thoroughly.
5. Grease your baking tray (I used a Corningware dish as it needs to be a high pan).
6. Pour your mixture in.
7. Cook for 35-45 minutes – until golden brown on top!
8. Allow to cool a little before slicing and serving.

^{(Image: Picatta served with Porcini Polenta)}

I absolutely love polenta!  I love it in the morning with some honey and milk, love it hardened into fries and just love the mashy version you can serve savoury!  This version of polenta is no exception!  The porcini mushrooms, give a beautiful flavour to the polenta and combined with parmesan, I DARE you to try and stop eating this!  I know I had a lot of difficulty.

Vegans: Use vegan parmesan and vegan margarine instead for a tasty alternative!

Serves:

• 3-4

Ingredients:

• 10 grams dried porcini
• pinch salt
• pinch white pepper
• 1/2 tab vegetable “chicken” stock
• 1/2 cup polenta
• 1.5 tbs butter
• 1-2 cups of water +
• (optional) handful grated parmesan cheese

Instructions:

1. Break the porcini into pieces and place in some boiling water for ten minutes (the longer, the better).
2. In a pot mix in your salt, pepper, chicken stock.
3. Add the liquid with the porcini to the polenta.
4. Mix in the butter and extra water and allow to boil on high.
5. When it begins thickening up, begin to stir thoroughly for ten to fifteen minutes. If it becomes too stiff, add some more warm water and keep stirring.
6. Turn the heat off  and mix through your parmesan (if you want it) now.
7. Serve immediately, as it stiffens when cold.

Before turning vegetarian, I used to have these absolutely delicious egg and bacon pies and to be honest with you, I’m not entirely sure why I haven’t tried to make a version of my own before now.  There was always a great balance of pastry, egg and bacon  and I couldn’t wait to sink my teeth into one of them.

This alternative follows in the footsteps of the traditional egg and bacon with a perfect combination of salted pastry, with a mild flavour of egg and vegetarian hotdogs for a little spice.

On a sidenot, I’m not sure if any of you that are vegetarian have noticed, but anything too eggy, really isn’t something I can manage to eat….This is easily resolved in this pie, with only one egg being used and mixing it with some milk.  So for those usually in a similar boat, don’t fear, this eggy combination will be a welcome on your table!

Serves:

• 3-4

Ingredients:

Pastry

• 1 cup self-raising flour
• 1 cup plain flour
• 1/2 tsp baking powder
• pinch salt
• 7 tbs butter
• 5 tbs water
• 1 tsp lemon juice

Filling

• 1 egg
• pinch salt
• 1/2 tsp white pepper
• 1 vegetarian hot dog, thinly sliced and diced
• 1/2 cup light milk
• 1 tsp wholegrain mustard
• 1/2 tsp onion powder
• 1/2 tsp garlic mince
• small handful of grated mozzarella

Instructions:

1. Preheat the microwave or oven to 180 degrees C or 360 degrees F.
2. In a jug, place the dry ingredients and make a well.
3. Pour the wet ingredients, stirring until thick.
4. Once the dough doesn’t stick, remove from the jug and knead.
5. Using your hands knead the dough to a thin crust.
6. Grease a couple of ramekins or small quiche tray with butter.
7. Place the crust on the bottom and sides.
8. Beat the egg and add the milk, mixing it in thoroughly.
9. Add in the garlic, mushroom and seasoning.
10. On top of the pastry sprinkle the hot dog and mozzarella around.
11. Pour the eggy mixture in the tray and give it a ligth stir.
12. Cook for 30-35 minutes or until the eggy mixture is hard to touch in the middle.
13. Allow to cook for 5 minutes before serving.

These little biscuits are an attempt to make the accompaniment to Cumquat Tea at Fo Guan Yuan Art Gallery.  It’s really not much like it but I have to say, it’s a great alternative!

Buttery and crunchy on the outside, you take a bite and get a little chewy mouthful with some shredded coconut.  It’s the perfect size, being a two bite snack and you realise that one might be enough to satisfy the sweet tooth.  Although, I know I did dare to take a second one!

Very easy to make, using one jug to combine all the ingredients and then grabbing a little bit at a time to round off the biscuits in my hand.  Give it a try yourself!

Makes:

• 24

Ingredients:

• pinch salt
• 1 tsp baking powder
• 1 tbs imitation vanilla essence
• 1/2 cup shredded coconut
• 1.5 cup self raising flour
• 1/2 cup white sugar
• 80 grams butter
• 1/2 cup rice flour

Instructions:

1. Preheat the microwave or oven to 180 degrees C or 360 degrees F.
2. Mix the dry ingredients throughly.
3. Melt the butter so it’s easy to mix through, but not into a liquid.
4. Pour the vanilla essence and butter in and mix with a spoon.
5. Once it becomes a little dry, use your hands to knead the dry mixture.
6. Grab a little mixture and in your hands press the mixture into a circular tube shape.   You can do this by using one to shape the body and your thumb and finger to press the top and bottom.
7. Place it on a greased tray and place them fairly close together (they won’t rise or grow in shape).  Repeat for all the mixture.
8. Place in the oven for 20 minutes or golden brown colour.
9. Leave them on the tray for 10 minutes or until cool, touching them will cause them to break.  Leaving them allows the biscuits to harden.  Enjoy!

^{Image: Cumquat tea served with coconut shortbreads similar to those at Fo Guan Yuan Art Gallery in Queen St, Melbourne.}

I’ve had quite a few requests for the following recipe, due to almost everyone going to Fo Guan Yuan Art Gallery and falling in love with the Cumquat Tea they make.  Whilst it’s not exactly the same recipe as I previously used (due to a passionfruit syrup being unavailable), I can’t find a difference in the flavour which is extremely lucky!

It’s very easy to make and the following recipe, whilst serves only 2 people can be doubled or changed to suit how many guests you have.  Unfortunately my cumquat tree had only two ripe cumquats to be able to use, due to making so much Cumquat Marmalade lately.

For vegans who don’t use honey, try a little sugar instead.  I don’t recommend molasses,  as the flavour would overpower the subtle taste of cumquats and passionfruit.

Serves:

• 2

Ingredients:

• 2 cumquats, washed
• water
• 1 tbs of your favourite honey (I use Orange Blossom)
• 10 tbs passionfruit pulp in syrup

Instructions:

1. In a pot, stab the cumquat all over to ensure the flavour will come out on boil and soften.
2. Place water to the top of the cumquats and place on the stove to boil.
3. Add the tablespoon of honey and stir through.
4. Allow to boil for 10 minutes.
5. Using a masher, mash the cumquats right down and boil for another couple of minutes.
6. Take off the boil and mix the passionfruit in.
7. Pour the liquid into a teapot with strainer.
8. If you’d like some more hot water add it whilst it’s in the teapot and mix through the strainer to allow to infuse with the ingredients.
9. Sit for a minute before serving.

On sultry nights here in Melbourne at the moment, this refreshing salad really hits the spot.

The tomato and onion salad usually is accompanied with curries in Sri Lankan and some Indian cultures.  I know it’s something that is definitely made when we’re having a curry feast!  However, I’ve also seen my true Aussie Grandmother (she’s from country Australia) also make it.  So it seems this little salad is made also as an Australian tradition too!

It really doesn’t matter too much where it originated from, but what truly matters is thatthis salad is one of the refreshing salads you could make, and, taste absolutely delish too!  Very simply made, using tomato and onions with a little spice and sugar for sweetness, you’ll have this ready in no time…

Please note: The longer you leave this to sit, the more intense the flavour is – the onions also become less intense and take on the flavour of the dressing!  I definitely recommend holding off if you can before eating it!

Serves:

• 2-3

Ingredients:

• 1/2 tomato, thinly sliced
• 1/4 red onion, thinly sliced
• pinch salt
• pinch white pepper
• 4 caps white vinegar
• 2 tbs water
• pinch sugar or sweetener
• pinch chilli powder (optional)

Instructions:

1. Slice the tomato and onion up very thinly and set aside.
2. Mix all the other ingredients in a bowl.
3. Add your tomato and onion to the mixture and stir.
4. Set aside for ten minutes at least before serving.

This stuffed mushroom is a little different to the one I’ve recently made as it uses no breadcrumbs, legumes or grains.  This is totally vegan using only a couple of ingredients to flavour and spice up the meal!

The great thing about this also is it’s very low in calories making a great meal for those wanting to save a few calories, as well as being very easy to make and cook!

Please note: The marinading is for two hours, but if you are in a rush, you could leave for 20 minutes before cooking.

Serves:

• One mushroom, one person

Ingredients:

• Two portobello mushrooms
• 1 spring onion
• 1/2 tsp white pepper
• 1 tsp garlic mince
• 2 tbs  wholegrain mustard
• 1 tsp Nandos X-Hot Chilli Sauce
• 2 tbs vinegar
• pinch salt
• 2 tbs tomato paste
• 8 tbs water

Instructions:

1. Carefully remove the stalks from the mushrooms.
2. Dice the stalks and spring onion up thin.
3. In a bowl, mix all of the ingredients minus the mushroom cup.
4. Layer a little mixture on a bottom of a plate and place a mushroom on top.
5. Layer the ingredients to the top of the mushrooms and plant the other mushroom on top.
6. Repeat the process and set aside to marinate for 2 hours.
7. Preheat the oven to 180 degrees C or 360 F.
8. Cook for 30-45 minutes before serving with roasted vegetables of your liking!