The Ordinary Vegan - Birds Eye Rice Fusions

Birds Eye Rice Fusions come is a variety of flavours, many of which are vegan. They are microwave pouches of rice, vegetables and seasoning which can be steamed in a few minutes and eaten as a snack or as a side dish with a meal. They are available in most supermarkets for around £1.75 but are often on offer for £1 or 2 for £2, in the freezer department. They contain no artificial colours, flavours or preservatives and are great for a quick meal when you don't have time to cook.

Big Vegan Love,

VVx

Vegan Recipe of the Week - Quick & Easy Veggie Soup

Sometimes you just want something you can whip up for lunch that doesn't take too long. This soup is ideal. You can use whatever veggies you have in the house. This is my version.

Ingredients:

1 Cabbage
2 Carrots
1 Onion
4 Green Beans
2 Vegetable stock cubes
1 tsp Parsley
1 tsp Basil
1/2 tsp Chilli powder
1 tsp Henderson's Relish

Method - Serves 3-4:

Chop the beans and carrots and leave to one side. Meanwhile, chop the onions and the cabbage in a food processor until fine.

Pour the veggies into a saucepan. Make up 700ml of veggie stock and add to the veggies. Bring to the boil and then reduce heat and simmer.

Add the flavourings, herbs and spices. Add salt and pepper if required.

Simmer for 15-20 minutes and then blend using a stick blender.

Serve and eat with a crusty bread roll or freeze in individual portions.

Eat and Enjoy!

Big Vegan Love,

VVx

Vegan Recipe of the Week - Vegan Sushi

I hope you all had a lovely Bank Holiday Weekend and are feeling the joys of Spring. Today's recipe is a yummy vegan sushi, which is great for a dinner party or vegan buffet with friends.

This is what you will need:

Makes 2 sushi rolls (around 16-18 pieces)

2 sheets of Sushi Nori

Organic Sushi Rice

Soy Sauce

Brown Rice Vinegar

Vegetables - I used Mushrooms, Carrot, Cucumber and Red Pepper

Wasabi Paste

Dried Daikon Radish (optional)

Sushi Mats

Method:

First make up the sushi rice according to the instructions on the box. This can be a long process involving washing, soaking, cooking and cooling so allow a couple of hours for this step.

Whilst the rice is cooling, prepare the daikon radish by soaking in hot water, draining, drying and lightly frying until crispy.

Wash and chop your vegetables into thin strips.

Lay out your sushi mat and place a sheet of nori on the mat.

Spread a thick even layer of rice over the sheet leaving an inch gap at the top of the sheet. Sprinkle some brown rice vinegar over the rice.

Next layer your vegetables and daikon in the centre.

Using the mat, tightly roll the sushi from the bottom to the top and then wet the strip at the top with water to seal.

Wrap the sushi roll in cling film and chill in the fridge for 30 minutes.

Once out of the fridge cut your sushi roll into bite size pieces and serve with wasabi and soy sauce dips. 

Delicious served with a miso soup and mushrooms.

Eat and Enjoy!

If you liked this recipe, please share on social media and visit my recipe page for many more vegan meal ideas.

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