Meat-Free Marvels | Guest Blog from Tideford Organics

With a little imagination (and hardly any effort) you can recreate some classic ‘meaty’ dishes and make them into vegan meat-free marvels.

Shepherd’s Pie

Hearty red lentils, carrots and peas become stars of the show in this Vegan Shepherd’s Pie, using Tideford’s gravy as the perfect stock, not just saving time but adding a more-ish umami flavour.   

Vegetarian shepherd’s pie. Potatoes, lentils and seasonal garden vegetables casserole. Autumn vegetarian lunch

Ingredients

1 medium onion (diced)

2 cloves garlic (minced)

1 tbsp olive oil

300g uncooked red lentils (rinsed + drained)

500 ml vegetable stock (or 500ml hot water plus 2 vegetable stock cubes)

1 pot of Tideford Organics Vegan Gravy with Red Miso

1 small bunch chopped parsley

100g frozen peas

2 carrots (peeled + diced)

1 tbsp cornflour (if needed)

1.5kg floury potatoes 

50g vegetable margarine

75ml soya milk

Salt + pepper (to taste)

Method

In a large saucepan, sauté onions + garlic with a pinch of salt + pepper in the olive oil until lightly browned.

Add lentils, carrots, stock, gravy + parsley + stir. Simmer until lentils are tender (about 30 mins). Stir in the peas + thicken with cornflour mixed with water if needed.

Meanwhile, peel the potatoes + slice any large ones in half. Place in a large pot + cover with water. Bring to a simmer, then salt, cover + cook for 20-30 minutes or until very tender.

Heat the oven to 180°C / 160 °C Fan.

Vegetable Skewers

If you think a Friday night kebab is completely off the cards – think again! A much healthier (and dare we say tastier) version is just around the corner, using Tideford’s Rogan Josh Curry Sauce, tofu and handfuls of delicious veg.

Serves 4

Ingredients

1 red, 1 green + 1 yellow Pepper, cut into 2cm chunks 2 red onions, cut into wedges
8 button mushrooms
1 pack of firm tofu, cut into 2cm cubes

2 tbsp sunflower oil
2 x pots of Tideford Organics Vegan Rogan Josh 280g of Basmati rice
200g peas
10g of nigella seeds

Method

Place the peppers, onion, mushrooms + tofu in a bowl. Add 2 tbsp of sunflower oil + half of one of the pots of Rogan Josh. Cover + marinade for at least 2 hours or overnight.

After marination make up 8 small skewers with alternate vegetables + tofu.

Rinse the basmati rice + season to taste. Cook as per the pack instructions adding the peas

+ nigella seeds for the final 5 minutes of cooking. Drain + keep warm.

Warm the remaining Rogan Josh sauce either in a pan or simply microwave.

Oil and season a griddle pan + heat. Add the skewers + turn until all sides are well browned.

Serve on a bed of the warm rice + topped with the remaining Rogan Josh sauce.

Alternatively you can use the griddled vegetables to fill gluten-free chipatis.

Mighty Meatballs

And if meatballs used to be in your favourites, we’ve got something for you too. So Vegan’s Mighty Vegan Meatballs are packed full of protein thanks to red kidney beans, and Tideford’s Tomato + Basil Sauce makes a rich tomatoey base in moments.

Servings 3-4 people

Ingredients

For the ‘meatballs’

1 x 400 g tinned red kidney beans (drained and rinsed)

1/2 red onion roughly chopped

2 garlic cloves

35 g oats

30 g walnuts

4 tbsp nutritional yeast

1 tsp dried oregano

1/2 tsp salt

1/2 tsp pepper

small handful of fresh basil

For the sauce

1/2 red onion sliced

1 carrot diced

120 ml vegan red wine

120 ml vegetable stock

300 g Tideford Organics Tomato & Basil Sauce

oil for frying

Method

Preheat the oven to 200°C and line a baking tray with greaseproof paper unless you’re using a non stick tray.

Add the meatball ingredients to a food processor and process the ingredients together until the mixture reaches a rough consistency, ensuring some larger pieces remain. It’s really important you avoid processing the ingredients for too long, otherwise the meatballs will turn into a mush!

Take roughly a tbsp of the mixture in your hand and roll it into a ball, then place it on the baking tray. Repeat until all the mixture has been used up and you’re left with 12 balls.

Transfer the baking tray to the oven and bake the balls for 20 minutes.

Meanwhile, prepare the sauce by first adding a little oil to a frying pan on a medium heat. When the oil is hot, add the red onion and fry for 3 minutes. Then add the carrot and fry for a further 3 minutes, stirring occasionally.

Next, add the wine to the pan and simmer on a low heat for 5 minutes.

Then add the vegetable stock, Tideford Organics Tomato & Basil Sauce, and finally add the meatballs to the pan. Simmer for 10-12 minutes, or until the sauce has started to thicken.

Remove the pan from the hob and serve. We recommend serving with mashed potato and a sprinkle of basil. Enjoy!

Tideford Organics are proud sponsors of Veganuary. Find out more – http://www.tidefordorganics.com/

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