vegan recipe

Saag aloo recipe for vegans

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I recently told you about a new vegan cooking guide called RootyFuel.

Available as a 7-day e-book or a 31-day fully supported collection of videos and recipes, RootyFuel is designed to help you get to grips with down to Earth vegan cuisine.

It has been designed to help vegan and vegan-curious cooks learn what works best for them in their own kitchens.

To celebrate the end of a competition I was running for RootyFuel (winner announced soon), I am thrilled to be sharing their recipe for vegan saag aloo.

Be sure to follow RootyFuel on Instagram and head to their website to see if their curses are right for you or a friend.

Saag Aloo

Serves 2

Ingredients

  • 300g new potatoes
  • 150g baby spinach leaves
  • 200g frozen peas
  • 4tbsp tinned coconut milk
  • 1 red chilli
  • 1 tbsp tomato paste
  • 1 knob ginger
  • 2 cloves garlic
  • 1 vegetable stock cube made with 150ml boiling water
  • 1 tsp nigella seeds
  • 1/2 tbsp curry powder
  • 1 teaspoon of cumin seeds
  • 1/2 tsp of ground tumeric
  • 1tbsp coconut oil

Method

  • Slice the new potatoes into quarters then Boil for 10 minutes or until cooked Place the spinach in a colander and pour boiling water over to wilt then run under cold water
  • Once the spinach has cooled squeeze the water out of it
  • Cook the peas according to packet instructions
  • Place the coconut oil into a pan with the cumin seeds on a medium heat for 2 minutes or until they become fragrant
  • Add the ginger and garlic, curry powder and turmeric, tomato paste and coconut milk (just use the film milk from the top of the can
  • Add the cooked peas and potatoes
  • Cook for 3-4 minutes then add the spinach
  • Cook for 2 minutes
  • Serve with nigella seeds and fresh sliced chilli on top
  • If you don’t like it too hot leave the chilli out

Follow RootyFuel on Instagram

Vegan Quarantine: Day 83

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Welcome to Vegan Quarantine: Day 83. This daily video series is my way of keeping spirits high within the vegan community while also supporting independent business, charities, and musicians.

Links for everything discussed are included below.

Not sure what it is like to experience racism as a Black woman in the UK in 2020? Read this account grom an ex-staff member at a famous vegan donut shop in Leeds:
https://www.facebook.com/SabrinaAhmedSaid/posts/3276305642412259

Watch this video from Last Week Tonight with John Oliver about racism and police violence in the USA:
https://www.youtube.com/watch?v=Wf4cea5oObY

Become involved with and donate to UK Black Lives Matter:
https://www.gofundme.com/f/ukblm-fund

Recipe of the say. Vegan cookie dough:
https://theliveinkitchen.com/vegan-cookie-dough-one/

Music recommendation of the day. I Will Always Love You by Dolly Parton (from the year I was born!):
https://www.youtube.com/watch?v=aDqqm_gTPjc

Vegan Quarantine: Day 68

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Welcome to Vegan Quarantine: Day 68. This daily video series is my way of keeping spirits high within the vegan community while also supporting independent business, charity, and musicians.

Links for everything discussed can be found below.

Buy merchandise from superstar London café Black Cat in Hackney:
https://www.instagram.com/blackcathackney/

Order beer and merch from Huddersfiled’s Magic Rock Brewing and get free delivery for mainland UK orders over £40:
https://www.magicrockbrewing.com/

One of the best vegan Instagram accounts to follow for news of UK vegan products is Vegan Food UK – News. Follow on Instagram:
https://www.instagram.com/vegan_food_uk/

If you don’t already, you can also follow me on Instagram:
https://www.instagram.com/fatgayvegan/

Recipe of the day. Creamy vegan potato soup:
https://lovingitvegan.com/creamy-vegan-potato-soup/

Music recommendation of the day. Watch this mini at home concert by Sylvan Esso for NPR Tiny Desk (at home) Concert series:
https://www.youtube.com/watch?v=1ZJ9ynWJY78

If you would like to financially support this daily video series, you can make a donation via my PayPal account:
https://paypal.me/pools/c/8oikSipsfP

Tacos al pastor recipe

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Ingredients:

  • Large​​ chunk​​ of​​ seitan​​​​ (use​​​ this​​ recipe​)
  • 1​ ​Ancho​ ​chile
  • 1​ ​Chipotle​ ​chile
  • 1​ ​Roma​ ​tomato
  • 1​ ​teaspoon​ ​pink​ ​salt
  • 1⁄4​ ​cup​ ​apple​ ​cider​ ​vinegar
  • Fist-sized​ ​bunch​ ​of​ ​coriander​ ​plus​ ​a​ ​few​ ​sprigs to​ ​serve
  • 1⁄2​ ​white​ ​onion
  • 1​ ​tin​ ​of​ ​pineapple​ ​chunks​ ​in​ ​syrup
  • 1⁄4​ ​cup​ ​golden​ ​sugar
  • 1​ ​cup​ ​achiote​ ​paste*
  • 1​ ​teaspoon​ ​garlic​ ​powder
  • 1​ ​teaspoon​ ​ground​ ​cumin
  • 1⁄2​ ​teaspoon​ ​ground​ ​celery​ ​seed
  • 1​ ​teaspoon​ ​dried​ ​oregano

*If​ ​you​ ​cannot​ ​find​ ​achiote​ ​paste,​ ​you​ ​can​ ​buy​ ​annatto​ ​seeds​ ​and​ ​make​ ​your​ ​own​ ​with​ ​​this​ ​recipe

Instructions:

-​ ​Place​ ​to​ ​two​ ​dried​ ​chiles​ ​in​ ​a​ ​small​ ​pan​ ​and​ ​pour​ ​in​ ​enough​ ​water​ ​to​ ​cover​ ​them
-​ ​Bring​ ​water​ ​to​ ​the​ ​boil​ ​then​ ​switch​ ​off​ ​to​ ​allow​ ​chiles​ ​to​ ​soften
-​ ​Meanwhile,​ ​place​ ​all​ ​of​ ​the​ ​other​ ​ingredients​ ​​except​ ​​the​ ​achiote​ ​paste​ ​and​ ​seitan​ ​in​ ​the​ ​blender
-​ ​Once​ ​the​ ​chiles​ ​in​ ​the​ ​pan​ ​have​ ​softened,​ ​remove​ ​them​ ​and​ ​pat​ ​them​ ​dry
-​ ​Unless​ ​you​ ​want​ ​this​ ​dish​ ​extra​ ​spicy,​ ​carefully​ ​remove​ ​the​ ​seeds​ ​from​ ​the​ ​chiles​ ​and​ ​place​ ​the​ ​flesh​ ​in the​ ​blender
-​ ​Blend​ ​the​ ​ingredients​ ​for​ ​a​ ​few​ ​minutes​ ​until​ ​a​ ​smooth​ ​paste/liquid​ ​is​ ​formed
-​ ​Pour​ ​liquid​ ​into​ ​a​ ​medium-sized​ ​saucepan​ ​and​ ​place​ ​on​ ​a​ ​medium​ ​heat
-​ ​While​ ​that​ ​heats,​ ​take​ ​your​ ​seitan​ ​and​ ​roughly​ ​chop​ ​into​ ​cubes
-​ ​Place​ ​seitan​ ​chunks​ ​in​ ​a​ ​large​ ​bowl​ ​and​ ​pour​ ​in​ ​the​ ​heated​ ​liquid.​ ​Set​ ​aside​ ​to​ ​marinade
-​ ​Meanwhile,​ ​place​ ​the​ ​chopped​ ​pineapple​ ​in​ ​a​ ​large​ ​flat-bottomed​ ​non-stick​ ​pan
-​ ​Brown​ ​pineapple​ ​chunks​ ​on​ ​both​ ​sides​ ​then​ ​set​ ​aside
-​ ​In​ ​a​ ​large​ ​frying​ ​pan,​ ​place​ ​the​ ​seitan​ ​chunks​ ​and​ ​any​ ​remaining​ ​liquid​ ​and​ ​place​ ​on​ ​a​ ​high​ ​heat
-​ ​Cook​ ​until​ ​the​ ​liquid​ ​reduces​ ​and​ ​the​ ​seitan​ ​chunks​ ​start​ ​to​ ​brown
-​ ​Serve​ ​seitan​ ​chunks​ ​on​ ​warmed​ ​corn​ ​tortillas​ ​with​ ​the​ ​pineapple​ ​chunks,​ ​guacamole,​ ​chopped​ ​white onion​ ​and​ ​fresh​ ​coriander/cilantro

Recipe​ ​and​ ​photo​ ​remain​ ​property​ ​of​ ​Sean​ ​O’Callaghan​ ​and​ ​may​ ​not​ ​be​ ​reproduced​ ​without​ ​permission. ©​ ​fatgayvegan.com

Simple bake polenta

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Crispy baked chipotle polenta

Ingredients:

  • 3​ ​cups​ ​vegan​ ​vegetable​ ​stock
  • 1​ ​cup​ ​quick-cook​ ​polenta
  • 1⁄4​ ​cup​ ​vegan​ ​margarine
  • 1​ ​tablespoon​ ​of​ ​nutritional​ ​yeast
  • 1​ ​teaspoon​ ​dried​ ​oregano
  • 2​ ​teaspoons​ ​ground​ ​chipotle​ ​chile

Instructions:

-​ ​​​ ​Bring​ ​the​ ​vegetable​ ​stock​ ​to​ ​a​ ​low​ ​boil
-​ ​Add​ ​all​ ​other​ ​ingredients​ ​and​ ​stir​ ​well
-​ ​Simmer​ ​over​ ​a​ ​low​ ​heat​ ​for​ ​approximately​ ​15​ ​minutes,​ ​stirring​ ​regularly
-​ ​At​ ​this​ ​stage,​ ​preheat​ ​the​ ​oven​ ​to​ ​approximate​ ​200°C/400°F
-​ ​When​ ​the​ ​polenta​ ​has​ ​absorbed​ ​all​ ​the​ ​water,​ ​switch​ ​off​ ​heat​ ​and​ ​transfer​ ​mixture​ ​to​ ​a small​ ​baking​ ​dish
-​ ​Push​ ​polenta​ ​down​ ​into​ ​the​ ​dish​ ​and​ ​roughly​ ​flatten
-​ ​Bake​ ​for​ ​approximately​ ​35​ ​minutes​ ​until​ ​golden​ ​brown​ ​and​ ​crunchy​ ​on​ ​top
-​ ​Remove​ ​from​ ​oven​ ​and​ ​cool​ ​for​ ​about​ ​10​ ​minutes
-​ ​Cut​ ​into​ ​squares​ ​and​ ​serve​ ​with​ ​your​ ​favourite​ ​Mexican​ ​dishes

We​ ​served​ ​this​ ​with​ ​black​ ​beans,​ ​pico​ ​de​ ​gallo,​ ​guacamole​ ​and​ ​vegan​ ​sour​ ​cream​ ​but you​ ​could​ ​use​ ​the​ ​crispy​ ​polenta​ ​as​ ​a​ ​base​ ​for​ ​anything​ ​really.​ ​Try​ ​it​ ​with​ ​spicy​ ​jackfruit and​ ​a​ ​mango​ ​salsa,​ ​black-eyed​ ​peas​ ​and​ ​collard​ ​greens​ ​or​ ​get​ ​extra-creative​ ​and​ ​serve it​ ​with​ ​an​ ​Indian-style​ ​curry​ ​and​ ​rice.

Recipe​ ​and​ ​photo​ ​remain​ ​property​ ​of​ ​Sean​ ​O’Callaghan​ ​and​ ​may​ ​not​ ​be​ ​reproduced​ ​without permission.​ ​​ ​©​ ​fatgayvegan.com

Make empizzanadas!

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Ingredients:

1 packet of vegan empanada cases*
2 cups shredded seitan or other vegan meat 1 cup sliced white onion
2 cups sliced black olives
1 packet of vegan cheese
1 cup of pizza sauce
Vegetable oil for frying
Sauce to serve

Instructions:

– ​ Leave dough/cases in fridge until just ready to use
– Place a small amount of all fillings in the disc and then press closed with fingertips – Use a fork to press the sides together, turning over to repeat the process
– When all empizzanadas are made, heat about 11⁄2 inches of vegetable oil in a flat-bottomed wok
– Fry empizzanadas in batches, turning halfway through cooking, until golden brown – Drain on kitchen towel
– Serve with a spicy tomato sauce

This cross between an empanada and a pizza is really adaptable – mix and match any of your favourite flavours and tastes!

*Many commercially made packets of empanada cases/discs are vegan but if you can’t find one near you, this recipe​ works perfectly!

Recipe and photo remain property of Sean O’Callaghan and may not be reproduced without permission. © fatgayvegan.com

Click the image above to support Fat Gay Vegan

Atole de cajeta

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Ingredients:

  • 1 litre of plant-based milk
  • 1 cup of vegan cajeta*
  • 1 cinnamon stick
  • 3 tablespoons of corn flour (corn starch)
  • 1⁄2 cup of water

*Buy vegan cajeta/caramel if you can find it or otherwise, use ​this recipe​ to make it

Instructions:

  • Empty the plant milk into a large saucepan
  • Add the entire cinnamon stick
  • Warm over a medium heat for about 10 minutes until it begins to simmer but do not boil – Remove the cinnamon stick and remove the saucepan from the heat
  • Add the cajeta and stir thoroughly
  • Add the water to the corn flour and stir vigorously until no lumps remain
  • Add the corn flour mixture to the saucepan and return to a low heat
  • Stir well and continue stirring until the mixture thickens – about 5-10 minutes
  • Pour into cups and allow to cool for a couple of minutes before serving

Atole is a popular and versatile drink in Mexico. Vanilla, chocolate and fruit-infused flavours are popular so experiment with different combinations. Serve with warm tamales for an extra-hearty treat on a cold night!

Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © fatgayvegan.com

Delicious horchata recipe

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Support these videos via Patreon.

Ingredients:

  • 1 cup plain white rice*
  • 4 cups of water
  • 2 cinnamon sticks
  • 1 cup of plant milk**
  • 1 tsp vanilla essence (optional)
  • 1⁄2 cup of sugar

Instructions:

– Place rice in a large bowl and cover with four cups of very hot (but not boiling) water
– Break up the cinnamon sticks and add them to the bowl
– Allow to cool for about an hour then cover and place in the refrigerator overnight or for at least three hours
– Once soaked, place the soaked rice, cinnamon sticks and water into your blender jug
– Add the plant milk and the sugar
– Blend for at least 11⁄2 minutes, ideally longer, until your Horchata is smooth and there are no chunks of cinnamon
– If your Horchata is very thick, feel free to add some more water or plant milk to it
– Pour over ice and sprinkle with ground cinnamon before serving

* In Mexico, plain long-grain white rice is most commonly used but you can experiment with a mixture of different rices to produce different flavours. Almonds, walnuts and other nuts are sometimes added to the rice before soaking so try different mixtures according to your taste. In Spain, Horchata is commonly made with tiger nuts/chufa.

** We used a vanilla soy milk but any other plant milk will do. If you don’t use a vanilla-flavoured plant milk, you may want to add a teaspoon of vanilla essence to your Horchata before blending.

Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © fatgayvegan.com

Making tamales

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TAMALES

Ingredients:

  • 500g Tamale masa/corn flour – make sure it is the type suitable for tamales! 250g solid vegetable shortening
  • 250ml liquid vegetable stock
  • Corn husks
  • Salt
  • Plus whatever fillings you decide to use!

Makes approximately ten tamales/serves three or four people

Instructions:

For the dough/masa

  • In a large bowl or saucepan, soak corn husks in very hot water for about 5 minutes
  • In an electric mixer, use the flat beater/dough hook attachment at a high speed to soften the shortening for a few minutes until it is very smooth
  • Reduce speed and add the Tamale flour
  • Slowly pour in the vegetable stock and add the salt
  • If needed, add some extra water to get the right consistency in the dough. You want the dough to be sticky but not too sloppy

To make the tamales

  • Take a softened corn husk and spread approximately two tablespoons of dough in a flattened patty in the centre
  • Add your fillings (approximately 1 tablespoon) on top
  • Gently roll the edges of the corn husk over the fillings and fold the end over to enclose
  • Tie the tamal together either with strips of corn husk or pieces of string

Cooking instructions

  • Steam the tamales either in a pressure cooker or a traditional steamer. In a pressure cooker, they will take approximately 30 minutes or 11⁄2 hours in a traditional steamer.
  • Once cooked, allow to cool for at least 10 minutes before opening – they will be very hot inside!

Filling suggestions

In Mexico, tamales are filled with a seemingly endless combination of ingredients, but common vegan tamales are:

  • Spinach and huitlacoche (a type of edible corn fungus)
  • Mushroom and salsa verde
  • Black beans with salsa verde and vegan cheese

Note – this is a recipe for savoury tamales but sweet tamales are also very popular. This requires a sweetened dough so look out for a future video for sweet tamales!

Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © fatgayvegan.com

Simplest and best guacamole

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You can support the making of these videos and get early access and downloadable PDF copies of the recipes by becoming an FGV patron – click here.

Here’s the recipe:

Makes approximately two cups/serves four

Ingredients:

  • 3 ripe avocados
  • 1⁄4 of a large white onion
  • 1 1⁄2 Roma tomatoes
  • 1 green chile
  • 2 limes
  • A fist­sized bunch of fresh cilantro/coriander
  • Salt and pepper to taste

Method:

  • ­ Chop the onion into 1cm square pieces.
    ­
  • Do the same with the tomatoes
    ­
  • Cut the avocados in half lengthways and scoop out the flesh. Chop into medium­size (approx. 2cm) cubes
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  • Carefully scrape the seeds out of the chile* and chop into very small pieces
    ­
  • Wash and pat ­dry the coriander/cilantro. Chop leaves and stems into small pieces.
    ­
  • Combine onion, tomato, chile, cilantro and avocado in a large bowl and add lime juice, salt and pepper to taste
    ­
  • For the best flavour, allow flavours to infuse for at least 30 minutes before serving

*Alternatively, leave the seeds in the chile if you like your guac hot!

Serve on its own with tortilla chips or use it on top of tacos, enchiladas, lasagne etc.

Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © fatgayvegan.com 

guacamole