In Australia, we are not as fortunate as vegetarians in the UK or US.  We do have a little variety of vegetarian mock meats and processed foods, but when it comes to special items such as a Kiev or or Wellingtons, we are out of luck.

Fortunately, I’ve manage to come up with a handy make-do recipe which is right on the money for taste and is very easy to make.

It’s based on the Vegetarian “Schnitz” I created using a very similar mixture for the “meat.”  The insides are a butter rub which is carefully placed in the middle of the “meat” before being moulded together.

The rub does stay in the middle allowing the butter to softly pour out on the first cut through the middle – just like a normal kiev should!

The best thing about this is the rub can be changed based on your favourite flavours!  It would definitely work with some fresh chilli or whatever takes your fancy!  Give it a go!

Makes:

• 2 kievs

Ingredients:

• 4 tbs gluten flour
• 6 tbs rice flour
• 0.5 tbs chicken salt
• 0.5 tsp white pepper
• 30 grams oats
• 1 tsp dill
• 1 tsp mustard seeds
• 1 tbs soy sauce
• just enough water to create a firm mixture
• panko breadcrumbs to coat

Rub

• 1 tsp fresh parsley chopped
• 1 tsp butter
• 1 tsp garlic mince
• salt
• pepper

Instructions:

1. Preheat your oven to 180 degrees C or 360 degrees F.
2. Mix all the dry ingredients (minus the breadcrumbs together).
3. Mix in the soy and water.  Only put enough water to allow the dough to be firm.
4. Mix the rub ingredients together.
5. Split the dough in two and flatten it out in your palm.
6. Place half the rub into the middle and fold the schnitzel together firmly.
7. Repeat with the other kiev.
8. Place in the oven and cook until golden brown and firm in the middle.
9. Serve hot.

What’s better than roast vegetables on any given day?  Roast vegetables in a pie or quiche!

Make your vegetables the day before, or, make a heap for your normal Sunday roast and cut them up the next day to place into your pie.

It’s a very simple dish, which just requires the cooking of the vegetables the day before.  Why the day before?  You want the vegetables to be totally cool for when you mix it in with the eggs.  That way, your eggs will cook slowly in your oven on a moderate heat.

Apologies for the lack of photos, the meal was eaten before the chance of taking some snapshots!

Makes:

• 1 large pie serving 8 people

Ingredients:

• your choice of roast vegetable chunks – 2 handfuls at least when cooked.  I used carrots, brussell sprouts, broccoli, garlic, onion and potatoes.
• 2 slices of puff pastry
• 5 eggs (I always use free range)
• pinch salt
• pinch pepper
• 1 tsp paprika
• handful grated tasty cheese
• 125 ml light milk

Instructions:

1. Get out your cooled roast vegies and cut them into bite size pieces.
2. Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit.
3. Spray some oil in a square pyrex baking dish or something of similar size.
4. Place a sheet of pastry down and make sure each side is covered.  Place in the oven for the moment.
5. Beat the eggs well.
6. Add the seasoning, paprika and milk to the eggs.  Stir well.
7. Mix in your cheese.
8. Grab the pastry and place your vegetables in the bottom.
9. Pour in your egg mixture on top and make sure it fills in between the vegetables.
10. Use the remaining pastry for a lid and seal.
11. Using a fork, stab the lid a couple of times and baste with a little milk if you like.
12. Place in the oven and about halfway through or when brown on top, place a piece of foil to stop the browning process.
13. Check after an hour, testing the middle to see if it’s cooked through. In my fan-forced oven, it took 1 hour and 20 minutes.
14. Cut it up and serve with some salad!

The next few photos will be taken with my Iphone as I’ve just moved into a new house and I have no idea where my camera is.  So, firstly apologies for the not-so-great photos.

This quite extravagant dish is very rich and is one that you could serve at a dinner party to impress your guests.   The pasta has a creaminess about it with the use of walnuts for crunch.

Vegans, apologies, I don’t think there would be a veganised version of this dish, however, if you find one, please feel free to add a post to it here!

Other recipes you may be interested in:

• Sherried Potato Pasta
• Vegetarian Bolognese Gnocchi
• Lentil “Bolognese” Pasta
• Spezzatino Vegetarian Style

Makes:

• 4-5

Ingredients:

• 250 grams swiss brown mushrooms, chopped roughly
• 1 tsp garlic mince
• pinch salt
• pinch pepper
• 1 tbs butter
• 200 grams blue cheese
• pasta for four to five people cooked and set aside
• handful walnuts

Instructions:

1. Place the butter, garlic and seasoning the pot.
2. Once butter has melted, add your mushrooms and allow to soften.
3. Mix through the walnuts and pasta.
4. 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.
5. Heat your oil in your frying pan.
6. Using a tablespoon, fill the spoon generously and dollop into the pan. You should be able to fit four in your pan easily.
7. Place the lid on to allow the pikelet to cook consistently through.
8. Once it has dried, flip it over and allow to go golden brown.
9. Serve with some margarine or butter.
10. Turn off the heat and crumble up the blue cheese.
11. Mix through throughly before serving.

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.

This delightful soup has all the makings of a indulgent meal without the calories! The peppers are roasted with some garlic in the oven and then blitzed down making a very thick and creamy vegan soup.

Try this with a little toasted buttered garlic bread and you have one mean meal that will be loved by all!

Makes:

• 6 – 8 serves

Ingredients:

• 2 red capsicums
• 2 red bell horn peppers
• 1 onion
• 1 bulb of garlic
• 2 tbs dried basil (fresh can be used)
• 1 tsp chilli paste (to taste)
• white pepper
• salt
• olive oil
• water 2 cups (at least)

Instructions:

1. Preheat oven to 210 degrees celsius or 410 fahrenheit
2. Cut the peppers and onion and place in a tray.
3. Split the bulbs and also place in the tray.
4. Drizzle with olive oil, basil and season well.
5. Cook until all ingredients are soft.
6. Remove the skin from the pepper and garlic.
7. Place in a big pot and add the water.
8. Place the chilli in the pot and mix.
9. Allow to boil and cook for 20 minutes.
10. Grab a blender and blitz the ingredients together.
11. Add more water if you’d like the soup a bit thinner (I like mine very thick!).
12. Heat for another ten minutes on a low heat 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!

Okay, so this is a weird combination, I know. All I have to say is that you have to try it! The flavours are sooo delicious, that I absolutely promise you that you will enjoy it! Not only do I promise you that, but I had so many ideas come from eating this afterwards it’s not funny.

The sauce is extremely creamy and rich with a hint of a tang after. It’s definitely a satisfying comfort food for winter, almost taking on a cheesy macaroni dish to a scalloped potato combination.

Some of the ideas I have moving forward would be to create an simple creamy pasta dish without the potatoes, a macaroni dish and a scalloped potato dish for starters.

Vegans, this uses cream and parmesan cheese. But, you have alternatives which can easily make this into a great Vegan-satisfying dish!

Other recipes you may be interested in:

• Gnocchi Bolognese
• Lemon Mustard Chickpea Pasta
• Bready Tomato Pasta
• Sweet Potato Gnocchi
• Greek-style Lentil & Vegetarian Mince Penne
• Salsa Pasta with Guacamole & Nacho Cheese
• Mushroom & Chives Cream Cheese Pasta

Serves:

• 2 -3

Ingredients:

• 6 mushrooms, sliced thin
• 1/2 tab vegetarian “chicken style” vegetable stock
• pinch salt
• 1/2 tsp white pepper
• 3 small peeled and diced potatoes
• 0.5 red onion diced
• 1/2 handful of fresh thyme
• 3 pieces vegetarian bacon, sliced thin
• 1/4 cup dry sherry
• 1/4 cup cream
• 1 tbs parmesan, grated
• 2 handfuls freshly cooked pasta

Instructions:

1. Bake the potatoes in the microwave on the preset.
2. In a pan, fry your onion in a little oil.
3. Once softened, add the salt, pepper and chicken stock, before adding your potato cubes. Mix well.
4. Add the garlic and mushrooms and cook until the mushrooms are soft.
5. Pour in the dry sherry and cook on high until it’s thickened. Reduce the heat.
6. In a seperate pan, fry the bacon until it’s hard.
7. Mix in your bacon, thyme and pasta.
8. Pour the cream in and turn off the heat altogether.
9. Mix through some parmesan before serving.

Served with the delightful cornflour crusted wedges, this meal can make you feel like you are indulging in takeaway hamburger and chips without being too high on the calories.

For those wanting to try making a burger so close to the real thing, this one is definitely for you.  These faux burgers have just the right stringiness to them to mimic a real mince burger without actually being one.   If you’re after some more vegetable intake to your meal, why not add some grated carrot and zucchini into the burger mixture whilst you’re making it? They will still combine extremely well.

The hamburgers here are vegan, but some of the accompaniments aren’t eg. egg, cheese and the bread. All ingredients can be substituted or just omitted to make the best burger you’ve had for a while – well I think so!

Other recipes you may be interested in:

• Chicken Piccata
• Italian Bean Burgers
• Bulghur Chickpea Patties
• Bhaji Burgers
• Tandoori Tofu Burger

Serves:

• 6-8 burgers

Ingredients:

• pinch dried rosemary
• pinch parsley
• pinch salt
• 1/2 tsp white pepper
• 4 tbs gluten flour
• 4 tbs TVP
• 1/2 tsp onion powder
• 1/2 tsp garlic granules
• 5 tbs rice flour
• 1 tsp Parisian essence
• water – about 1/2 cup
• 2 tbs soy sauce

Instructions:

1. Mix all the dry ingredients well together in a jug.
2. Mix the wet ingredients together in a separate jug.
3. Pour the wet ingredients into the dry, stirring well.  The mixture should be a little on the wet side to allow you to mould.
4. Grab a ball full of the mixture and mould into a pattie.  Repeat until there is no mixture left.
5. In a pan on a medium heat, add a little olive oil and place the burgers in.
6. Do not touch the burgers until they begin to brown, before flipping over.
7. Allow the other side to brown, before serving with your choice of accompaniments.

This lovely recipe is a take on the Chilli Paneer made with cornflour.  Whilst bitter in flavour, it also is sweet, salty and hot, making your taste buds unsure of what it will hit it next.

Combining some sweet peppers and onions, this dish goes great with some fried rice or just the plain old steam rice.  

Whilst this paneer is made of curdled milk, vegans can get away with making this dish with tofu.  Why should you miss out?  

Coming up in the next few weeks:  

I’m attempting to make some favourite meat dishes, so us vegetarians have some dinner party meals to trick your guests with!  Well, trick not being a nasty word – they will enjoy it, as my lovely meat-eating testers have!

Serves:

• 2-3

Ingredients:

• 250 grams paneer, cut into large squares
• 1 tbs pickled ground chilli
• 1 tsp garlic mince
• 1/2 tsp ginger mince
• 1 tbs corn flour
• 1 onion, cut roughly
• 1/4 red pepper, cut roughly
• a pinch of sweetener or sugar
• 2 caps of white vinegar
• a little water for juice

Instructions:

1. In a pot, mix the chilli, garlic, ginger, olive oil, pepper and onions allowing to soften.
2. Combine your sugar, vinegar and tamarind to the mixture well.
3. Add a little water to the sauce and allow to thicken up.
4. In a plastic bag, combine the paneer and corn flour.  This will allow you to get a coat on the mixture.
5. Drop the coated paneer into your pot and allow to cook for 2-3 minutes, warming  the cheese through and mix with the sauce.
6. Serve with some rice of your choice!

Following from some previous recipes, I got the idea to use Balsamic Vinegar when trying to make something have a more “meaty” or “smokey” flavour.  I have to admit, the first time I did it, I actually thought the pan (used by my parents) hadn’t been washed properly.  

The steak comes from the idea of my “Chicken” Schnitz and it’s nice and crunchy on the outside, with a chewy texture on the inside.  You really do have to try it to be surprised how well it can be used for a subsitute or mock meat!

Yes, this is vegan.  I don’t add any animal bi-products at all, so everyone can try this treat!

Just a note for how to preheat these (applies to Chicken Schnitz also):  Although the next day they look hard, reheat them for 2 minutes in a microwave on a medium heat.  Any higher will cause these to go hard.  Once heated, you’ll need to eat them straight away or they’ll go hard also.  These can also be frozen with the same reheating instructions.

Serves:

• 3-4 depending on your size of steak

Ingredients:

• 4 heaped tbs gluten flour
• 3 tbs rice flour
• 1 tbs brown onion gravy powder
• 100 grams dried porcini mushrooms
• 3 tbs balsamic vinegar
• 2 tsp garlic mince
• 1 tbs fried onion
• 1 tsp white pepper
• 1 tsp salt
• 3/4 cup boiling water

Instructions:

1. Preheat the oven to 230 degrees C or 450 degrees F.
2. In a small cup, place the porcini mushrooms and fried onions with the salt, pepper, garlic mince and balsamic vinegar.
3. Pour the hot water in and allow to soak for 15 minutes.
4. Drain the water (keeping to add later) and pulse the drained mixture to cut into small pieces.
5. Mix all the dry ingredients in a large jug.
6. Add the drained mixture as well as the liquid to the dried, stirring quickly.
7. If it’s a little dry and some more water, before portioning the mixture up.
8. Roll the portions out and flatten into a shape of a steak or what other shape you’d like.
9. Cook for about 5-10 minutes each side on a greased tray.  Once brown they should be taken out promptly and served.