Vegan Recipe of the Week - Summer Sandwiches - The Italian SLT & Homemade Chutney

Vegusto Hot Salami with Tomato and Red Onion Chutney and Rocket on a wholemeal Ciabatta Roll. 

Chutney Recipe

Ingredients:

250g red onions, sliced

500g tomatoes, chopped

1 red chilli, deseeded and sliced

150g soft brown sugar

70ml red wine vinegar

Method:

Place all of the ingredients into a large pan and stir well. Bring to the boil and then simmer for 40 minutes until a jam-like consistency. Pour into a large sterilised jar and leave to cool completely. Keeps in the fridge for around 6 weeks.

The Sandwich

Ingredients:

A Ciabatta Roll

4 slices of Vegusto Hotsami

2 slices of beef tomato

A handful of rocket

A heaped tablespoon of chutney

Method:

Slice the Ciabatta roll lengthways in half.

Put the vegan salami slices on the bottom layer.

Add the tomato, then the rocket.

Finish with a generous layer of tomato and red onion chutney and put the top of the roll on.

Serve with mixed olives.

Eat and Enjoy!

VVx

The Ordinary Vegan - Beanfeast Bolognese

Batchelors Beanfeast Bolognese is a dried packet mix to which you add water and heat in a saucepan to create a soya mince sauce to serve with spaghetti. It is quick and easy, it doesn't taste as good as making your own but if you need a satisfying meal for two in a hurry, it's great to keep in the store cupboard. The mix is sold at most major supermarkets for around £1 and takes around 12-15 minutes to make, so you can make it while the pasta is boiling. Serve stirred through spaghetti and grated with a little vegan cheese and vegan powdered parmesan. Great for a meal in a hurry! 

If homemade cooking is more your style, pop back tomorrow for my Vegan Recipe of the Week. 

Big Vegan Love,

VVx

Vegan Recipe of the Week - Roasted Butternut Squash Risotto

This week's Vegan Recipe of the Week is the perfect seasonal dish of Roasted Butternut Squash Risotto. Warming, filling and perfect autumnal food for the darker, colder evenings ahead.

Here's what you will need:

Ingredients (serves 2):

Half a butternut squash

1 red onion

4 tbsp olive oil

600ml of vegan stock

50g of vegan butter (I used Vitalite)

2 cloves garlic, chopped finely or 2 tsp of Lazy Garlic

1 tsp nutmeg

2 tbsp dried chives

2 tbsp dried basil

140g Arborio Rice

3 tbsp apple cyder vingear

2-3 mushrooms sliced

50g vegan parmesan (or make your own - recipe here)

salt and pepper to taste

Method:

Preheat the oven to 210C/190C fan/Gas mark 6

Separate the squash as shown in the picture. Keep the thin end with peel on and peel the bulbous end after discarding the seeds.

With the thin end cut length-ways into 3 pieces and place on a baking tray. Drizzle with half of the olive oil and then sprinkle half of the the nutmeg, chives and basil over the pieces, season and roast in the oven for around half an hour.

With the other end of the butternut squash, peeled, chop into small cubes.

Place the cubes into a medium saucepan and add salt, pepper and the stock. Put onto a low heat and leave to poach gently.

While the squash is cooking, peel and chop the onion. Then warm a frying pan over a low heat, add in the remaining oil and half of the butter and then saute the onions for a few minutes.

Add the garlic and rest of the herbs and some pepper, cover and cook for 2-3 minutes.

Next increase the heat to medium and stir in the rice. Stir fry the rice with the onions and herbs for around 5 minutes uncovered.

Turn the heat up to high and add the apple cyder vinegar until it evaporates. Reduce the heat back to low and add the stock/butternut squash mixture one ladle at a time, stirring constantly. Don't stir too vigorously as the rice will become mushy. Each time the stock has been absorbed, add the next ladle of stock until all of the stock/butternut squash mixture has been added and absorbed.

Once all of the stock has been added, stir the mushrooms into the risotto and cook for another few minutes until soft.

Turn off the heat and add the remaining butter to the pan along with 2/3 of the vegan parmesan. Stir and check the seasoning. Add salt/pepper as needed. Spoon the risotto into 2 bowls and get the roasted squash from the oven. 

Scoop the roasted squash from the skins and discard the skins, mash the squash with a fork and season with salt/pepper.

Then spoon the roasted squash over the top of your bowls of risotto and finish with the remaining parmesan cheese.

Garnish with some fresh basil leaves and serve with crusty bread. Perfect!

Eat and Enjoy!

For more of my recipes, click here. Please comment and let me know if you try this recipe, what other vegetables do you use in your risotto?

Big Vegan Love,

VVx