Vegan Recipe of the Week - Brussel Sprouts with Chestnuts & "Bacon"

This makes a great snack, side dish or meal. It is fresh and delicious, tastes great and is satisfying for carnivores and herbivores alike!

Serves 4 as a side dish and 2 as a main course.

Ingredients:
12 fresh Brussel sprouts
4 medium mushrooms
200g whole chestnuts - cooked and peeled
3 cloves garlic
3 rashers of vegan bacon
1 tsp crushed red chilli
1 Tbsp soy sauce
olive oil for cooking
Ice cubes for shocking the sprouts
Salt and pepper for seasoning

Method:

Fill up a bowl with cold water and ice cubes and leave to one side.

Take the outer leaves off the sprouts along with the end of the stalk, wash and cut in half.

Put the sprouts into a pan of salted water and bring to the boil. Simmer for 6 minutes, then drain and plunge into the iced water. Drain again and put to one side.

Finely slice the garlic, slice the mushrooms, chestnuts and bacon slices.

Heat a wok or frying pan and drizzle in a little olive oil. Add the vegan bacon strips and fry for a few minutes until crispy. Remove from the wok and place to one side.

Add a little more oil to the pan and then add the chilli and garlic, fry for a couple of minutes.

Then add the chestnuts and mushrooms and stir fry for a couple more minutes.

Add a tablespoon of soy sauce and stir through before adding the sprouts.

Stir fry for another 2-3 minutes and then add the bacon, salt and pepper.

Stir to combine and serve immediately. Add a splash more soy sauce when in the serving dish. Mr Vox likes this served up with some homemade crusty bread rolls! 

Eat and Enjoy!

Big Vegan Love,

VVx

Vegan Recipe of the Week- Ch'ken and Vegetable Jalfrezi

This is my 100th Post! Yay! So, as is traditional on Vegan Vox Blog every Tuesday, here is another tasty vegan recipe...

This is a super quick and easy vegan curry to make on a week night when you need something filling, warming and fast.

Serves 2-3

Ingredients:

2 Carrots
6 Green Beans
Half a packet of Chicken Style Pieces (I use Morrisons)
1 Large Onion
2 Cloves Garlic
1 Red Chilli
1 Tin of Plum Tomatoes
1 Tbsp Apple Cyder Vinegar
1 Tsp Turmeric
1 Tsp Dried Coriander
1 Tsp Cumin
1 Tsp Chilli Powder
1 Tsp Curry Powder
2 Tbsp Tomato Puree
1/2 Pint Water
Olive Oil

Method:

Peel the carrots and slice. Cut the beans into quarters.

Put the carrots and beans into a pan of salted water and bring to the boil. Simmer for 10 minutes then drain and set aside.

Put the garlic and onion into a food processor and pulse until finely chopped. Remove the onions and garlic and put to one side. Place the tinned tomatoes and chilli into the food processor and pulse until smooth. 

In a pan, heat some olive oil and add the onion and garlic and stir fry for a few minutes.

Add the chilli and tomatoes to the pan and stir in.

Next add the apple cyder vinegar, tomato puree, herbs and spices to the pan and stir in well.

Add the Chicken Style Pieces to the pan and stir to coat them with the sauce.

Next add the water and bring the sauce to the boil. Simmer for around 5 minutes. Then add in the drained vegetables.

Stir regularly and simmer for around 10 minutes until the sauce has thickened and the chicken style pieces are cooked through.

Once the sauce is thickened serve immediately with your favourite steamed rice.

This curry keeps in the fridge for 48 hours and can be frozen. I often double the quantity and freeze the extra portions for another day.

Eat and Enjoy!

If you enjoyed this recipe, please share with your friends and click here for more of my recipes.

Big Vegan Love,

VVx