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 - 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