Recipe: Battered Vegan Sausages

Battered sausages are a chippy classic but you can basically never find a vegan version. So I figured I’d learn how to make a decent egg-free batter and make some myself.

Three things need to happen for you get an awesome batter. Chill your batter ingredients in advance. I measure out the flour, salt and baking powder in advance and put it in the fridge. Because they have to cook quickly I used the chilled Linda McCartney sausages rather than the frozen ones. If you use the frozen ones you’ll need to defrost them first. The third is temperature of the oil. You want to cook the sausages at 190°C.

Battered Sausages

1 pack of Linda McCartney Sausages

130g flour

180ml sparkling water

1 teaspoon baking powder

1 teaspoon salt

Lots of vegetable oil for frying

Get everything ready to go. Set up a plate with a couple of paper towels ready to put the sausages on when they’re done.

Put enough oil to cover the sausages into a large, heavy-bottomed pan and heat it to 190°C

While the oil is heating, mix the batter. Don’t get too enthusiastic with the mixing: you want to have a few lumps left in.

Cover the sausage in the batter, and when the oil is up to temperature drop in the sausages. You may need to work in batches. I do three at at time.

The sausages should be cooked after three minutes or when the batter is golden. Turn them once or twice while cooking to make sure they cook evenly.

When they’re done place them on the kitchen towel to drain before serving.

Recipe: Vegan Parkin

Parkin is a traditional cake for this time of year: it’s a bonfire night special. It also requires a baking technique that’s a little out of favour: you don’t eat the cake straight away. Traditionally you wait several days, but I’ve never managed to wait longer than four days. The wait develops the flavour and makes it moist and delicious. So I’m writing up this recipe today so you can have one for bonfire night. It was originally on my old blog but I’ve made a few adjustments.

6 tablespoons of vegetable oil
100g golden syrup
100g treacle
75ml of non-dairy milk
125g of light brown sugar

225g plain flour
125g oats
2 tablespoons of cornflour
3 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
a pinch of salt

Preheat the oven to 175°C and line a square baking tin.

In a saucepan heat the oil, golden syrup, treacle, milk and sugar. Do this very gently, on a low heat, stirring fairly often until the mixture comes together, looking wonderfully glossy.

While that is happening mix the dry ingredients together.

Once the stuff in the saucepan is ready, pour it into the dry ingredients and mix until well combined.

Pour into your prepared tin, spreading evenly. Cover the tin with kitchen foil and bake for 35 minutes.

Remove the foil and return to the oven for 15 minutes, or until a skewer pushed in the middle comes out clean.

Cool in the tin and store in an airtight container for at least 3 days, until moist.

French onion soup (recipe)

This post is part of VeganMoFo 2019, a month-long celebration of vegan food. This week’s theme is travel, and today’s prompt is favourite international dish.

I’m not usually keen on onion-centric food: onion rings have too strong a flavour for me, and I don’t like the crunch of lightly-cooked onions when they’re part of a larger dish. However, at my company’s annual conference last year the vegan option was French onion soup, and to my surprise I enjoyed it.

This is proper slow food: I put on the deluxe edition of London Grammar’s Truth Is A Beautiful Thing as I started, and I was still cooking when the album finished an hour and twenty minutes later. The long cooking time makes the onions soft and silky, and mellows their flavour.

soup

Ingredients (per person)

2 onions
2 cloves garlic
1 tablespoon olive oil
½ teaspoon brown sugar
200ml vegetable stock (or water)
1 teaspoon red wine vinegar
¼ lemon
¼ teaspoon salt
Several pinches of black pepper

Method

Finely slice the onions and garlic.

Heat the oil in a saucepan and add the onions, garlic, and a tablespoon of water.

Cook over a low heat, stirring every few minutes, until the onions start to brown. This may take up to an hour. If the onions start to stick to the pan, add a little water.

Once the onions have started to brown, stir in the sugar and add the stock (or water) and vinegar.

Bring to the boil and then simmer for fifteen minutes. Season with the juice from the lemon, salt, and pepper.

Serve with slices of crusty French bread.

 

Gram and vegan cheese shortbread (recipe)

This post is part of VeganMoFo 2019, a month-long celebration of vegan food. This week’s theme is travel, and today’s prompt is road trip snack.

These gram and vegan cheese shortbread rounds may be small, but they pack in a lot of flavour. Fill a mini lunch box with them for a delicious snack that’s robust enough to survive being thrown around in your travel bags.

This recipe is adapted from a non-vegan original in Rose Prince’s The New English Kitchen. The keys to success are using a firm vegan butter (I used Naturli Organic Vegan Block) and the strongest vegan cheese you can find (I used Daiya Medium Cheddar Style Farmhouse Block).

lunchbox

Ingredients (makes 12)

60g gram flour
50g vegan cheese, grated
40g vegan butter, cut into cubes
¼ teaspoon salt
Several pinches of ground pepper

Method

Preheat the oven to 180℃.

Put all the ingredients in a food processor and process until they start to combine.

processor

Tip out onto a clean surface and knead for a few seconds until the mixture has an even consistency.

Roll into a cylinder about 3cm in diameter, and then cut into rounds about 1cm thick. Use a sharp knife and rotate the cylinder a quarter turn after each cut to avoid squashing it.

before-baking

Put the rounds onto a baking tray and bake for 15 minutes. The edges should start to turn a golden brown colour. Leave to cool.

after-baking

Vegan Mofo 2019: Quiche

Taking a break from Nordic Baking we move on to the technical challenge from this week of Vegan Mofo: Quiche. I have a few quiche recipes but I also have a picky wife so I cobbled a few of them together, added a little silken tofu for an extra giggle and made it with spinach. A Kate-approved filling.

IMG_7191

For The Pastry 

170g plain flour
1/2 teaspoon salt
100g vegan margarine
Chilled water

Mix the flour and salt together.

Add the margarine to the bowl a tablespoon at a time. Mix in with your fingers until it forms large crumbs.

Add the chilled water, a tablespoon at a time, until it is liquid enough to bind the dough together.

Shape into a flat disk and refrigerate for 30 minutes. Preheat the oven to 220°C.

Once the dough is chilled roll it out into a nice big circle. Lay it over a cake tin and gently press down into the edges. Prick the base of the the pastry with a fork. Cut out a circle of baking paper and lay it over the base, weighting it down with baking beads or old beans.

pre bake

Bake without any filling for fifteen minutes. Meanwhile you can be working on…

The Eggy Filling

225g gram flour
300ml water
100g silken tofu
1/4 teaspoon black salt
1/4 teaspoon turmeric
1 tablespoon nutritional yeast

Blend together. That’s it.

The Spinach

125g of baby spinach

Wilt down with a little salt and pepper.

The Combo

Neaten up the edges of the pastry by knocking off the bits that are over the edge of the tin (try and be neater than me. I’m a bad influence)

Pour in the spinach and the eggy filling. Mix it all together a little bit.

Turn the oven to 160°C

Bake the completed quiche for 40 minutes.

 

 

Vegan Mofo 2019: Pastry / Veganising The Nordic Baking Book

Today we move on to pastry which is an area I’m not exactly well versed in. But I try, and also I cheat.

Julstjärnor – Finnish Puff Pastry And Plum Stars

Vgeanised by being a cheating cheater who cheats and never makes her own puff pastry. The cheaper Jus-Rol is made with veg fats instead of butter.

star
Turns out that constructing these based only on a line drawing was a little difficult and my fist batch can out looking like… well like a symbol that isn’t appropriate. Thankfully, after a quick google my second batch turned into a beautiful star. The taste fantastic. Plum is an amazing jam.

Hindbærsnitter – Danish Glazed Raspberry Squares

Veganised by replacing the butter with Naturli block and using oat milk to bind the pastry rather than egg.

jammy

So far in these write-ups of my experiments I’ve been using the Swedish words for the baked goods. I’m doing it in the hopes that one of the words will stick and I’ll have gained at least one word of a foreign language out of this project. Which I’m mentioning because this is Danish instead.

I wish I’d used a mix of Trex and Vitalite for the sweet shortcrust rather than the Naturli block. It was incredibly hard to work. But when cooked and used as the bread in a fabulous jam sandwich it was perfect. Thankfully I only made a half batch because we ate them all very, very quickly.

That’s it for pastry, tomorrow we’ll be looking at bread. Brace yourself. I’ve baked a lot.

 

Vegan Mofo 2019 Kitchen Tour / Wild Woodgas Stove Recipe: Moroccan Spiced Chickpea Stew

I’ve shown off my kitchen in previous years so let me show off my new kit.

stoveinhand

Isn’t it cute? It’s a Wild Woodgas Stove and I bought her a couple of months back.

stove

Why? Well mostly because Torbay Council frown on setting open fires on the beach so I bought it to contain the flames. It’s also super light weight, and you can pack it, its fuel and your matches into a cute little billy can. We take it out for supper on the beach once a week. Then on Friday I post a recipe on here.  You can find the past recipes here and this week we have a Moroccan Spiced Chickpea Stew.

stew

Moroccan Spiced Chickpea Stew

Spice Blend

2 teaspoon coriander
2 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon salt

Mix together and pop in a container.

In The Wild

One can of chickpeas
One can of baby carrots and peas
Jar of passata
Water
Your container of spice blend
A lemon

Drain the veg and chickpeas and add them to the pan.

You want to cover the veg and chickpeas with a 50/50 mix of water and passata. Don’t panic: you don’t need to be absolutely precise. Then add in the spice blend.

chickpeastew

You just need to get everything piping hot and then squeeze on the juice of half of the lemon.

Serve with some flatbread.