The Ordinary Vegan - Waitrose Large Vegetable Samosa

This yummy samosa is available in the kiosk section of Waitrose, is great as a delicious snack on the run and is vegan-friendly too! They cost £1.35 each and can be frozen. The packaging is recyclable and they can be eaten hot or cold.

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

Vegan Recipe of the Week - Organic Saag Aloo

A couple of weeks ago I got my first organic veg box delivered to my home (more about this in a future post) and in the box were lots of baby new potatoes, onions and a huge bag of spinach. 

So I decided to try my hand at a favourite Indian side dish - Saag Aloo. I couldn't believe how easy it was to make, so this week I am sharing my recipe with you. I also ended up taking some along to my friend's vegan birthday party and everybody commented on how nice it was. Easy vegan Indian cooking! Simple.

Ingredients:

2 tbsp (T) sunflower oil
1 large or 2 small onions, finely chopped
2 cloves garlic, chopped
1 tbsp (T) ginger chopped or 1.5 tsp (t) ground ginger
500g potatoes, diced with skins on
1 large red chilli, deseeded and sliced
0.5 tsp (t) each of cumin seeds, black mustard seeds and turmeric
1 tsp (t) garam masala or curry powder
200g spinach leaves
salt
water

Method:

Heat the oil in a large pan, add the onion, garlic and ginger and fry for 3-4 minutes.
Stir in the potatoes, chilli, salt and spices and stir fry for 5 minutes.

Add a little water, cover and cook for 10-12 minutes until the potatoes are soft.
When the potatoes are ready, wilt the spinach into the pan.

Serve as a side dish to your favourite vegan curry, rice and poppadoms, or as part of an Indian buffet of salads, vegan riata, pakoras, bahjis and samosas.

Check back next Tuesday for the next recipe from the summer garden party post - Chickpea and Potato Curry. 

Enjoy!
VVx