Vegetarian Recipes - Page 2

karena · 01-05-2008, 02:43 PM

If you can get veggie sausages, here is a recipe I like. Please excuse any vagueness, I make my recipes up so don't always measure. I you have/like different veggies, use them. I have put swede, cabbage, in before.

Ingredients
1 onion
couple of carrots
1 courgette
some sweet potato or butternut squash
1 green pepper
2-4oz of penne pasta, wholemeal might be best (depends how hungry you are)
1 tin of aduki beans
1 tin tomatoes
splash of tabasco
splash of soy sauce
2 tsp of veg boullion (or stock cube if you can't get that)
1 pack veggie sausages (need to be solid quorn or tofu styles onces. ones that keep their shape)
splash of sunflower oil

Chop all the veg. I tend to leave mine pretty chunky as otherwise they will disintergrate.
Heat the oil in a big pan. Fry the onion a bit, then add carrots and fry for a bit, then pepper and courgette and fry for a bit. They don't need to be fully cooked, just enough for them to have some nice flavour. All above veg frying prob takes 5-7 mins.
Meanwhile cook the sausages according to their instructions.
Add to the fried veg the tomatoes, sweet pot/squash, aduki beans, about 200 ml water, tabasco, soy and boullion, and bring to the boil.
Chop the sausages into slices, fairly chunky ones. Add to the tomato mix.
Get a big casserole dish with a lid. Put the dry pasta into the bottom of the dish. The pour over all the tomato and sausage mix. Prod is about a bit to make sure some of the liquid has made its way down, but without stirring the pasta in.
Put lid on and cook in the oven for about 30-40 mins (until the veg are done), gas mark 4.

Enjoy!

Reen.Blom · 02-02-2008, 05:38 PM

Quote:

Originally Posted by karena

If you can get veggie sausages, here is a recipe I like. Please excuse any vagueness, I make my recipes up so don't always measure. I you have/like different veggies, use them. I have put swede, cabbage, in before.

Ingredients
1 onion
couple of carrots
1 courgette
some sweet potato or butternut squash
1 green pepper
2-4oz of penne pasta, wholemeal might be best (depends how hungry you are)
1 tin of aduki beans
1 tin tomatoes
splash of tabasco
splash of soy sauce
2 tsp of veg boullion (or stock cube if you can't get that)
1 pack veggie sausages (need to be solid quorn or tofu styles onces. ones that keep their shape)
splash of sunflower oil

Chop all the veg. I tend to leave mine pretty chunky as otherwise they will disintergrate.
Heat the oil in a big pan. Fry the onion a bit, then add carrots and fry for a bit, then pepper and courgette and fry for a bit. They don't need to be fully cooked, just enough for them to have some nice flavour. All above veg frying prob takes 5-7 mins.
Meanwhile cook the sausages according to their instructions.
Add to the fried veg the tomatoes, sweet pot/squash, aduki beans, about 200 ml water, tabasco, soy and boullion, and bring to the boil.
Chop the sausages into slices, fairly chunky ones. Add to the tomato mix.
Get a big casserole dish with a lid. Put the dry pasta into the bottom of the dish. The pour over all the tomato and sausage mix. Prod is about a bit to make sure some of the liquid has made its way down, but without stirring the pasta in.
Put lid on and cook in the oven for about 30-40 mins (until the veg are done), gas mark 4.

Enjoy!

Hi Carena thank you for the recipe! What is veggie sausages? Are they sold in the cans? That sounds delicious!

karena · 02-02-2008, 06:56 PM

Well here in the UK we can get quite a range. For example:

Cauldron | Product ListProduct Search Results

Quorn | Burgers & Sausages

I tend to use the first ones more. They are made of tofu, and the others are made of quorn.

But, I am led to believe we are quite lucky here, so I don't know what you'd be able to get or what the equivalent would be...

Is there anything like that in your shops? It need to be something that keeps its texture, for example we can also get sosmix but it wouldn't keep its texture enough

Here's a a link to sosmix. (It is on a weird website that I have no idea of the point of

, but a good picture of sosmix)
SosMix - everything you wanted to see, but were afraid to look
(In fact the more I looked at the website, the less I understood what was going on

)

Is that any help?

Reen.Blom · 02-02-2008, 07:46 PM

Hi Karen! Thank you so much for all the info! I am quite new to all that and I have never heard of the products you are talking about!

I think I will be coming to the UK in the next couple of months so it is great to come prepaired....LOL

I was also wondering about Soya meat substitutes.... any experience with those?

Reen.Blom · 02-02-2008, 07:54 PM

I think the guy on that last site just is not too impressed with the product...lol but at least new to me! Thanks!

karena · 02-02-2008, 08:24 PM

I use soya but totally not like the instructions. The main thing I use it for is spaghetti bolognaise. According to the instructions, you are meant to rehydrate in water first. I find that makes it really flavourless. I think if you cook it in the sauce, with extra water, and add lots of extra flavours to the sauce it is good. If you use it just like meat, I think it lacks flavour, as it is not as flavoursome as meat. So, in my spag bol sauce I would put onion, garlic, soya mince, tinned tomatoes, tomato ketchup (the sugar in it neutralises the potential bitterness of the tinned tomatoes) and a variation of tabasco sauce, veg bouillon, marmite, balsamic vinegar, soy sauce. I basically rummage in my cupboard and put whatever I fancy at the time.

I think you used to be able to get soya chunks, but I haven't seen them in a long time. I think Quorn has taken over a bit here.

Speaking of sos mix, I make a spaghetti and sosmix ball thing, with sauce like the one above (but without the soya), then make little sos mix balls and the pour the sauce over.

Where are you coming to in the UK?

Reen.Blom · 02-03-2008, 03:48 PM

Hi Karena thank you again for such detailed explanations! I will certainly keep in mind that hint about cooking soya in the sauce, it really makes sence to do it this way!!!

Last time we stayed just out of Cambridge, this time we might end up in Newmarket! I would certainly prefer Cambridge, as I already found a belly dance class there...(ehem even before my plane ticket is booked...LOL)

It is certainly a bit too exciting, as this time my fiance and I thinking of renting own tiny flat instead of working through agency and renting a room in a house with 13 other people (mostly men) with all the complications that follow.

My head is spinning as i think of all those things we have to do - from finding a place to stay to insurance and finding work for me (my sweetie has a job offer....).... so I entertain myself by collecting recipes... much better thing to think of instead all that troublesome stuff....

karena · 02-03-2008, 06:31 PM

I'm going to be making that sauce this very eve! I've just been making a pear and cardamon tea loaf and it has made me veery hungry.

No worries, I enjoy cooking. There is so much veggie stuff in the UK. It is extremely rare to find any place to eat where there is no veggie option these days. You'll have to give it all a go when you're here.

I don't really know Newmarket or Cambridge, although my uncle lives in Suffolk so can't be too far away. Surely bellydance lessons should be the deciding factor

. Must be so complicated to sort stuff out in another country (but I'm a bit of a home bird). If there's any Qs you have UK-wise, just ask.

If you are going to be in the UK in April (or October) you might like to go to this
About the Jewel of Yorkshire.
There's also all sorts of stuff down South too, so there's bound to be something on whilst you are in the UK.

karena · 02-03-2008, 06:32 PM

Oh and when I make something nice, I'll put the recipe on.

Reen.Blom · 02-04-2008, 07:23 PM

Thank you Karena for sharing! Ohhh I cant wait to get to class!!(Hope I get a job ASAP so I can attend classes and look out for other bellydance events! Oh and finally invest in a doumbek.... got a DVD and tricked my fiance into believing that HE wants to learn to play it...LOL)

Oh here is a recipe of Grape salad I am dreaming of making...yummmm

1kg seedless grapes
125gr sour cream
125gr cream cheese
quater of a cup of sugar
vanilla to taste
brown sugar and nuts to top (I love walnuts....)

Mix cheese, sour cream, sugar and vanilla stir in grapes pour in a serving bowl top with nuts nixed with sugar and refrigirate overnight....

mmmmmm

01-05-2008, 02:43 PM	#11 (permalink)
karena Moderator Join Date: Aug 2007 Location: The North, UK Posts: 820	If you can get veggie sausages, here is a recipe I like. Please excuse any vagueness, I make my recipes up so don't always measure. I you have/like different veggies, use them. I have put swede, cabbage, in before. Ingredients 1 onion couple of carrots 1 courgette some sweet potato or butternut squash 1 green pepper 2-4oz of penne pasta, wholemeal might be best (depends how hungry you are) 1 tin of aduki beans 1 tin tomatoes splash of tabasco splash of soy sauce 2 tsp of veg boullion (or stock cube if you can't get that) 1 pack veggie sausages (need to be solid quorn or tofu styles onces. ones that keep their shape) splash of sunflower oil Chop all the veg. I tend to leave mine pretty chunky as otherwise they will disintergrate. Heat the oil in a big pan. Fry the onion a bit, then add carrots and fry for a bit, then pepper and courgette and fry for a bit. They don't need to be fully cooked, just enough for them to have some nice flavour. All above veg frying prob takes 5-7 mins. Meanwhile cook the sausages according to their instructions. Add to the fried veg the tomatoes, sweet pot/squash, aduki beans, about 200 ml water, tabasco, soy and boullion, and bring to the boil. Chop the sausages into slices, fairly chunky ones. Add to the tomato mix. Get a big casserole dish with a lid. Put the dry pasta into the bottom of the dish. The pour over all the tomato and sausage mix. Prod is about a bit to make sure some of the liquid has made its way down, but without stirring the pasta in. Put lid on and cook in the oven for about 30-40 mins (until the veg are done), gas mark 4. Enjoy! __________________ "Nothing is black and white, it's all shades of grey" Me

02-02-2008, 06:56 PM	#13 (permalink)
karena Moderator Join Date: Aug 2007 Location: The North, UK Posts: 820	Well here in the UK we can get quite a range. For example: Cauldron \| Product ListProduct Search Results Quorn \| Burgers & Sausages I tend to use the first ones more. They are made of tofu, and the others are made of quorn. But, I am led to believe we are quite lucky here, so I don't know what you'd be able to get or what the equivalent would be... Is there anything like that in your shops? It need to be something that keeps its texture, for example we can also get sosmix but it wouldn't keep its texture enough Here's a a link to sosmix. (It is on a weird website that I have no idea of the point of , but a good picture of sosmix) SosMix - everything you wanted to see, but were afraid to look (In fact the more I looked at the website, the less I understood what was going on ) Is that any help? __________________ "Nothing is black and white, it's all shades of grey" Me

02-02-2008, 07:46 PM	#14 (permalink)
Reen.Blom V.I.P. Join Date: Apr 2007 Location: Between Heaven and Earth Posts: 2,263	Hi Karen! Thank you so much for all the info! I am quite new to all that and I have never heard of the products you are talking about! I think I will be coming to the UK in the next couple of months so it is great to come prepaired....LOL I was also wondering about Soya meat substitutes.... any experience with those? __________________ Join WORLD BELLY DANCE DAY! www.worldbellydanceday.com

02-02-2008, 07:54 PM	#15 (permalink)
Reen.Blom V.I.P. Join Date: Apr 2007 Location: Between Heaven and Earth Posts: 2,263	I think the guy on that last site just is not too impressed with the product...lol but at least new to me! Thanks! __________________ Join WORLD BELLY DANCE DAY! www.worldbellydanceday.com

02-02-2008, 08:24 PM	#16 (permalink)
karena Moderator Join Date: Aug 2007 Location: The North, UK Posts: 820	I use soya but totally not like the instructions. The main thing I use it for is spaghetti bolognaise. According to the instructions, you are meant to rehydrate in water first. I find that makes it really flavourless. I think if you cook it in the sauce, with extra water, and add lots of extra flavours to the sauce it is good. If you use it just like meat, I think it lacks flavour, as it is not as flavoursome as meat. So, in my spag bol sauce I would put onion, garlic, soya mince, tinned tomatoes, tomato ketchup (the sugar in it neutralises the potential bitterness of the tinned tomatoes) and a variation of tabasco sauce, veg bouillon, marmite, balsamic vinegar, soy sauce. I basically rummage in my cupboard and put whatever I fancy at the time. I think you used to be able to get soya chunks, but I haven't seen them in a long time. I think Quorn has taken over a bit here. Speaking of sos mix, I make a spaghetti and sosmix ball thing, with sauce like the one above (but without the soya), then make little sos mix balls and the pour the sauce over. Where are you coming to in the UK? __________________ "Nothing is black and white, it's all shades of grey" Me

02-03-2008, 03:48 PM	#17 (permalink)
Reen.Blom V.I.P. Join Date: Apr 2007 Location: Between Heaven and Earth Posts: 2,263	Hi Karena thank you again for such detailed explanations! I will certainly keep in mind that hint about cooking soya in the sauce, it really makes sence to do it this way!!! Last time we stayed just out of Cambridge, this time we might end up in Newmarket! I would certainly prefer Cambridge, as I already found a belly dance class there...(ehem even before my plane ticket is booked...LOL) It is certainly a bit too exciting, as this time my fiance and I thinking of renting own tiny flat instead of working through agency and renting a room in a house with 13 other people (mostly men) with all the complications that follow. My head is spinning as i think of all those things we have to do - from finding a place to stay to insurance and finding work for me (my sweetie has a job offer....).... so I entertain myself by collecting recipes... much better thing to think of instead all that troublesome stuff.... __________________ Join WORLD BELLY DANCE DAY! www.worldbellydanceday.com

02-03-2008, 06:31 PM	#18 (permalink)
karena Moderator Join Date: Aug 2007 Location: The North, UK Posts: 820	I'm going to be making that sauce this very eve! I've just been making a pear and cardamon tea loaf and it has made me veery hungry. No worries, I enjoy cooking. There is so much veggie stuff in the UK. It is extremely rare to find any place to eat where there is no veggie option these days. You'll have to give it all a go when you're here. I don't really know Newmarket or Cambridge, although my uncle lives in Suffolk so can't be too far away. Surely bellydance lessons should be the deciding factor . Must be so complicated to sort stuff out in another country (but I'm a bit of a home bird). If there's any Qs you have UK-wise, just ask. If you are going to be in the UK in April (or October) you might like to go to this About the Jewel of Yorkshire. There's also all sorts of stuff down South too, so there's bound to be something on whilst you are in the UK. __________________ "Nothing is black and white, it's all shades of grey" Me

02-03-2008, 06:32 PM	#19 (permalink)
karena Moderator Join Date: Aug 2007 Location: The North, UK Posts: 820	Oh and when I make something nice, I'll put the recipe on. __________________ "Nothing is black and white, it's all shades of grey" Me

02-04-2008, 07:23 PM	#20 (permalink)
Reen.Blom V.I.P. Join Date: Apr 2007 Location: Between Heaven and Earth Posts: 2,263	Thank you Karena for sharing! Ohhh I cant wait to get to class!!(Hope I get a job ASAP so I can attend classes and look out for other bellydance events! Oh and finally invest in a doumbek.... got a DVD and tricked my fiance into believing that HE wants to learn to play it...LOL) Oh here is a recipe of Grape salad I am dreaming of making...yummmm 1kg seedless grapes 125gr sour cream 125gr cream cheese quater of a cup of sugar vanilla to taste brown sugar and nuts to top (I love walnuts....) Mix cheese, sour cream, sugar and vanilla stir in grapes pour in a serving bowl top with nuts nixed with sugar and refrigirate overnight.... mmmmmm __________________ Join WORLD BELLY DANCE DAY! www.worldbellydanceday.com