Vegan Recipe of the Week - Stuffed Romero Peppers

This week's recipe is a lovely warming, filling meal with tastes inspired from the Mediterranean.

Stuffed Romero Peppers

Serves 2-3 

Ingredients:

2-3 Romero Peppers

1 small onion

1 clove garlic (or 1 tsp Lazy Garlic)

Half a red chilli (or half tsp Lazy Chilli)

1 small tin sweetcorn - drained

2-3 green beans

2 Tbsp salsa

2 Tbsp tomato puree

50g steamed rice

40g vegan mozzarella grated

dash Henderson's Relish (or vegan Worcestershire sauce)

Salt 

Pepper

Olive oil

2 tsp Italian herbs

1 tsp onion powder

Salad (to garnish)

Method:

Preheat the oven to 210C (190C Fan).

Cut the peppers in half lengthways and discard and seeds.

Drizzle the peppers with a little olive oil, salt and pepper and place in the pre heated oven for around 15 minutes whilst you prepare the filling.

Chop the onion, chilli and garlic roughly and add to a pan with a little olive oil. Stir fry for a minute or so and add the chopped green beans.

Stir fry for another 2 minutes and then add the sweetcorn.

Next add the salsa, tomato puree, onion powder and Henderson's and stir through.

Add the steamed rice to the pan and combine.

Take the peppers out of the oven and fill the peppers with the filling, pile it on generously.

Next sprinkle with grated vegan mozzarella and Italian herbs, drizzle with a little more olive oil and return to the oven for a further 10 minutes until the cheese is melted.

Remove from the oven and serve 1-2 pepper halves per person with a side salad garnish.

Eat and Enjoy!

If you enjoyed this recipe, please click here to see all of my recipes and come back next week for a brand new Vegan Recipe of the Week!

Big Vegan Love,

VVx

The Ordinary Vegan - Henderson's Relish

This week on TOV I am talking sauce! My favourite cooking sauce that is!

Henderson's Relish is a spicy sauce made in Sheffield and is similar in taste to Worcestershire Sauce but without the anchovies. It has been made in Sheffield for over 100 years and is Vegetarian Society Approved and listed in the Animal Free Shopper Guide produced by The Vegan Society. I use this sauce in most of my savoury dishes - soups, Shepherd's Pie, chillis, lasagne filling, vegan cheese on toast etc. It is a versatile sauce and can be used for flavouring many recipes. It is also gluten-free.

As far as I know it is mainly sold in Yorkshire, The Peak District and the surrounding areas in food shops, farm shops, supermarkets, markets and even gift shops. However, it doesn't seem to be widely available outside of that area. They do offer online ordering on their website and some other online retailers also deliver across the UK. There is a list of stockists here. It retails for around £1.85 a bottle and has a shelf life of around three years - but I promise you it won't stay around that long in your cupboard once you try it!

Let me know if you have tried Henderson's Relish, what dishes are your favourites to add it to? Leave a comment below. If you love cooking new vegan dishes, come back tomorrow for the Vegan Recipe of the Week.

Big Vegan Love,

VVx

Vegan Recipe of the Week - Slow Cooker Leek and Potato Soup

Now we are well into autumn and nothing is better than piping hot slow cooked soup. I make this soup in my slow cooker and leave it cooking all day. You can prepare the vegetables the evening before if you like and then put it together in the morning before work. By the time you are back from work you will have lovely warming soup to greet you.

Here's what you need:

Serves 3

1 leek
1 onion
1 potato
1 carrot
1 red pepper (optional)
1 clove of garlic (or a teaspoon of Lazy Garlic)
2 stock cubes in 750ml boiling water
dash of vegan Worcester sauce (or Henderson's Relish)
2 tbsp dried parsley
2 tbsp dried chives
3 tbsp soy milk
salt and pepper to taste

First wash, peel and chop all of the vegetables into small bite-size chunks.

Next make up the stock in a jug using boiling water and two stock cubes.

Place the vegetables into the slow cooker with the root veggies at the bottom as they take longer to cook.

Next add the garlic, herbs, sauce and seasoning.

 Then pour over the stock, stir, cover and cook on low for around 8 hours.

After 8 hours, stir again and add the soy milk. Stir this into the soup and turn the heat off.

If you have a hand blender you can blend the soup to your liking or wait for the soup to cool for 15 minutes and add it half at a time to a jug blender. Pulse until at a consistency you like.

You can then serve straight away with some warm bread and vegan butter (perfect!) or freeze in foil containers for another day.

This soup keeps in the fridge for 2-3 days and can be frozen for 3 months. Just take it out of the freezer as you leave for work in the morning to defrost and warm it on the stove when you get home. Simple and easy!

Eat and Enjoy!

For a round up of my weekend at Vegfest London, come back to the blog on Thursday for Vegan Vox Reviews.

Big Vegan Love,

VVx