Recipes: bulk | Viva! - The Vegan Charity

Recipes: bulk

 

 

For those times when you need to make a big batch...  (and we've also added links to smaller versions of the recipes where possible)

 

  • Artichoke Heart, Butterbean & Olive Filo Pie

  • Winter Puff Pie with Porcini-Sherry Gravy for Caterers

  • Oven-roasted Tofu Mediterranean

  • Thai Curry with Vegetables and Tofu

  • Moroccan Chickpea Stew 

  • Bean Salad Niçoise with Mustard Dressing

  • Bread & Butter Pudding

 


Artichoke Heart, Butterbean & Olive Filo Pie
Serves 20 | Preparation time: 30-40 minutes plus 20-30 minutes baking time

 

 

 

A creamy, rich pie with a distinctive, delicious taste. You could experiment with other vegetables too, eg roasted peppers or courgettes, depending what is in season or good value.

For a smaller version of this recipe (serves 4-6) click here

 

Ingredients:
 

  • 3 large red onions, chopped fine plus a little olive oil

  • 8 x 400g tins of white beans (butterbeans, cannellini or haricot), rinsed and drained OR 1.9K cooked beans

  • 170ml olive oil

  • 120ml lemon juice

  • 1 large bunch of flat leaf parsley, finely chopped

  • 2 tsp salt plus a very light sprinkling on each layer of the pie

  • ½ tsp black pepper plus a very light sprinkling on each layer of the pie

  • ½ tsp cayenne pepper

  • 1K frozen or tinned artichoke hearts/bottoms, chopped into smallish chunks

  • 300g black or mixed olives, chopped quite fine – enough to enhance the flavours of the other ingredients without taking over

  • 12 large sundried tomatoes, chopped very small with scissors

  • Filo pastry – enough to cover base, middle layer and lid several times

  • Olive oil or a mixture of olive and plain oil for basting the filo pastry


1. Preheat the oven to 200ºC/400ºF/Gas Mark 6.

2. Heat a little olive oil and sauté the onion until tender.

3. In a separate container, part-blend some of the white beans until smooth. Mash the rest with a hand blender – aim for some texture amongst the creamed beans.

4. Add the olive oil, lemon juice, parsley, salt and cayenne. Mix in well, until you have a thick, creamy filing. 

5. Add the chopped artichoke hearts, olives and sundried tomatoes. Mix in gently. Taste and add more lemon juice/salt/pepper if necessary.

6. Oil a large metal baking dish (about 35cm x 30cm and 3-4 cm deep). Line it with overlapping layers of filo sheets, oiling each layer well. Make sure the sheets overhang the tray so they can be folded back on top of the bake.

7. Spoon half the filling smoothly and evenly on top of the filo base. Sprinkle with a little salt and black pepper. Fold over some of the filo layers, add more oiled filo and repeat the process with the second part of the filling. Finish the pie with more layers of oiled filo.

8. Bake for 20-30 minutes or until golden brown. Remove from the oven. Allow to cool a little before slicing into portions.


Winter Puff Pie with Porcini-Sherry Gravy for Caterers

Serves 20 if using individual 150mm oval dishes OR 25 in smaller serving dishes | 40-50 minutes

 


A rich and delicious pie that is fairly quick and easy to make because it uses ready-made puff pastry which can be baked to order as individual pie lids or in larger pies. The filling is quick to cook on the stove. We offer a choice of three fillings to suit your budget and customer base.

 

For a similar but scaled-down version to serve 4-6, click here

 

Ingredients

Filling options – choose ONE of these

  • 500g dried chestnuts, simmered for 30 minutes until tender, OR 1K vacuum-packed cooked or frozen chestnuts OR

  • 1.2K smoked tofu chunks – fry up first if necessary – add to the stew a few minutes before serving OR

  • 1.2K seitan (wheat gluten) – sold in tins by Oriental grocers or in jars from health food suppliers. Chop into chunks and add near the end OR

  • 200g TVP chunks, rehydrated in strong, hot stock


Other ingredients

  • 120ml olive oil

  • 5 medium-large onions, chopped

  • 8 cloves garlic, crushed

  • 1K mushrooms, chopped if medium or large, left whole if small button variety

  • One of the filling options, as above

  • 150g vegan gravy granules (red tub Bisto is fine) made up with 1.4L boiling water

  • 75ml/5 tbsp Dijon mustard

  • 25g/5 tsp mixed dried herbs

  • 30-50ml good quality soya sauce: eg shoyu or tamari type – add minimum then more to taste if necessary

  • 150ml sherry, port or red wine (see below for some vegan-friendly brands)

  • 50g porcini mushrooms, soaked in boiled water then chopped into small pieces with scissors. Reserve the soaking water and include it in the gravy water – see above

  • 500g frozen peas

  • Black pepper (gravy granules and soya sauce should provide enough salt)

 

Pie crust

  • 1.5-1.6K of Jus-Rol or other vegan puff pastry

  • Oil spray or a little vegetable oil

  • A little soya or other unsweetened plant milk to brush top of pastry

 


1. Pre-heat oven to 225°C/450°F/Gas Mark 7.

2. Heat olive oil in a medium-large saucepan.

3. Sauté onion and garlic until onion is translucent – about 5 minutes.

4. Add mushrooms and cook for 3-4 minutes.

5. Add the TVP chunks now if using and gently stir in with rest of vegetables to coat with oil.

6. Make the gravy as above then add the mustard, herbs, soya sauce and sherry/wine and mix in well. Add to the sautéed vegetable mixture plus the peas and porcini mushrooms. Stir carefully to mix in well, taste and season if necessary, then turn down heat and leave to simmer.

7. If not using TVP, add the protein option of your choice now, ie seitan, smoked tofu or chestnuts. Add other protein options a few minutes before the end: fried smoked tofu; seitan pieces or cooked chestnuts.

8. Meanwhile, cut out pastry lids to fit individual oven-proof dishes. Lightly oil a non-stick baking sheet or tray and place the pastry rounds on it, well-spaced out on the baking tray.

9. Brush with a little soya milk and bake in the hot oven for approximately 10-12 minutes, or according to the packet instructions – the pastry should be well risen and golden brown.

10. Spoon the hot stew into dish or dishes, place the pastry lids on top and serve immediately

 


 

Oven-roasted Tofu Mediterranean

Serves 16 | 45 minutes-1 hour: 5-10 minutes preparation time, the rest in the oven
 

 

 

This is a nice way to cook tofu and works out quite cheaply if you buy the firm or very firm variety from an Oriental store – they sell large slabs, approximately 500g. Use four of those for this recipe.

For a smaller version of this recipe, click here


Ingredients

  • 1.8K plain firm tofu, cut into cubes

  • 8 tbsp plain soya sauce – preferably shoyu OR wheat and gluten-free tamari – if using tamari, reduce by 1-1½ tbsp as it is stronger

  • 4 tbsp oil, any kind. Olive oil or leftover oil from a jar of sundried tomatoes is good!

  • 8 cloves of garlic, crushed

  • 4 tsp grated fresh ginger

  • 2 tsp dried rosemary

  • 4 heaped tsp paprika

  • Black pepper, lots

  • 450g cherry tomatoes, red and/or yellow

 

Serving suggestions
 

  • Spicy sweet potato wedges and salad

  • Quinoa Pilaf and/or roast vegetables


 

  1. If you have time, press the tofu first to squeeze as much liquid out as possible - this helps it crisp up a bit more.  Do so by placing it in a large colander or sieve over a bowl/sink. Place clean cloths or kitchen towel over the top of the tofu, then a flat tray with heavy weights on the top. Do this overnight or for a few hours if possible. If not, just squeeze it gently and mop up as much excess liquid as you can. 

  2. Pre-heat oven to 225°C/450°F/Gas Mark 7.

  3. Prepare all the ingredients while oven is heating.

  4. Place everything in a large metal oven dish (fairly deep). Using clean hands or a large spoon, gently toss everything together so that the tofu is evenly coated.

  5. Bake in the oven for 15-20 minutes, or until the cubes are brown on top.


For a smaller version of this recipe, click here

 


 

Thai Curry with Vegetables and Tofu

 

Delicious and easy to make. 

 

 

Ingredients

Tofu

  • 1.35K plain, cubed and deep-fried OR equivalent pre-fried tofu pieces


Vegetable Curry

  • 90ml plain oil

  • 6 medium onions – any colour – chopped

  • 6 aubergines, cut into small pieces

  • 2.5K assorted veg – a selection of these works:

    • fine green beans (frozen work well)

    • peppers, any colour, chopped into strips

    • carrot sticks

    • broccoli florets, quite small

    • baby sweetcorn

    • mangetout

    • courgette

    • sweet potato 

    • mushrooms

  • 100-150g red or green Thai curry paste. Less if red, more if green. Ensure it is vegan, ie no fish or shrimp sauce. Thai Taste brand is one suitable brand - check with your supplier

  • 24 lime leaves

  • 6 tins coconut milk

  • Salt and black pepper

  • Light soya sauce to taste

  • 3 limes +, juiced OR 100ml bottled fresh juice

  • Coriander, fresh, 1 large bunch


Serving suggestions

  • Sticky rice

  • Cashews, roasted, for garnish

  • Chilli flakes

 


1. Prepare all vegetables - separate them into hard and soft. Fry tofu cubes and set everything aside.

2. Heat the oil and fry the onion until translucent. Add the aubergine and fry until just tender. Add a little water or stock if it starts to stick.

3. Add the rest of the vegetables - hardest first to cook a bit longer, then the softer ones. Lastly, add the curry paste, coconut milk, sugar, soya sauce, lime leaves, lime juice, salt and black pepper. Cook for 10-15 minutes or until the vegetables are just tender. Don't overcook.

4. Add the fried tofu pieces about 5 minutes before the end so that they absorb some flavour but keep their texture.

5. Put rice on to coincide with the curry being ready.

6. Taste and adjust seasoning - salt, pepper, lime juice - if necessary.

7. Stir the chopped coriander into the curry and serve it with the rice and any accompaniments.


 

 

Moroccan Chickpea & Vegetable Stew

Makes 32-40 portions, depending on accompaniments

 

This lovely fragrant stew forms the basis for many additions. Try aubergines, peppers and/or courgettes. It can also be jazzed up with different accompaniments, such as hummus; baba ganoush; harissa paste; tabouleh salad or quinoa pilaf. It is a reasonably priced dish that is easy to make and ticks many boxes: gluten-free, low-fat, wheat-free, nut and soya-free etc.

Click here for a smaller version

 

 

 

Ingredients

  • 180ml extra-virgin olive oil, plus more for garnish

  • 6 large onions, medium diced

  • 3 large bulbs garlic, peeled and blended

  • 45g/3 tbsp ground cinnamon

  • 45g/3 tbsp ground cumin

  • 12.5g/2½ tsp cayenne pepper

  • 75g/12 heaping tsp (sweet) paprika

  • 6 x 400g tins OR 2.4L can of chopped tomatoes

  • 15 x 400g tins chickpeas drained OR 3.6K cooked chickpeas, drained and rinsed well

  • 2.85L/ 6 pints vegetable stock

  • 45g/3 tbsp brown sugar

  • Salt to taste (adjust if stock is salty)

  • Freshly ground black pepper

  • 1K pre-washed spinach, chopped OR the equivalent frozen spinach. If using frozen, reduce stock a little

  • 500g/2 jars sun dried tomatoes, chopped roughly - plus some extra for garnish if desired

  • Vegetables. Add all or some of these to Stage 3.

    • 4-6 aubergines, chopped to roughly 1.5cm chunks

    • 4-6 peppers (any colour but green), roughly chopped

    • 4 large courgettes, chopped into semi circles

  • Olives

    • black, green or mixed - a few handfuls, chopped. Add to stew to warm up near the end of cooking time if using

 

 

1. Heat olive oil/sun-dried tomato oil in a large pot over medium-high heat. Add the onion and sauté until they begin to turn translucent. Add the garlic to the onions and cook in, lowering the heat if browning starts to occur.
 

2. Add the cinnamon, cumin, cayenne and paprika and sauté a minute or so. Add tomatoes, chickpeas, stock and sugar. Season with salt and plenty of black pepper.
 

3. Stir well. The chickpeas should be slightly covered with liquid. If the level is too low, add some water to bring it just above the chickpeas. Bring the mixture to a simmer, and then lower the heat to low and gently simmer for 45 minutes.
 

4. Remove the soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let it heat through until wilted, just a few minutes. Season again, to taste, with salt and pepper. Serve the stew with a sprinkle of extra sun dried tomato pieces on the top with a drizzle of their oil if desired.

 

 


 

Bean Salad Niçoise with Mustard Dressing

Serves 12 | Approximately 30 minutes

 

 

 

 

 

 

 

 

 

Ingredients

  • 750g thin French beans, fresh or frozen

  • 1K cooked, mixed beans (eg about 4 tins assorted tins of haricot, flageolet, borlotti, kidney, all rinsed and drained – OR 400g dried beans, cooked)

  • 750g fresh tomatoes, plum if available

  • Small bunch fresh basil

  • 3 handfuls of black and green pitted olives

  •  Salt and coarsely-ground black pepper

  • Optional extras: cooked new potatoes, puy lentils...


Mustard Dressing

  • 1 tbsp Dijon mustard

  • 1 large garlic clove, cut into 3 pieces

  • 3 tbsp cider vinegar

  • 9 tbsp/135ml olive oil


Serving options

  • Warm bread: white/wholemeal/flat bread such as pitta

  • Hot pasta, tossed in lightly fried garlic in lots of olive oil

  • Marinated fried tofu pieces

  • Smoked tofu cubes

 


1. If using fresh green beans, trim them – just remove tops and leave the tails.

2. Cook them in boiling water to cover for 4-6 minutes until al dente. Drain in a colander and cool under the cold tap. Drain again.

3. Meanwhile, drain and rinse the other beans, cut the tomatoes into chunky pieces, tear the basil and put them all into a bowl, along with the olives.

4. Season with salt and a little pepper.

5. Make the dressing: put the mustard, crushed garlic, vinegar and a little salt into a bowl and mix with a fork or small whisk, then gradually whisk in the oil.

6. Add half the dressing to the salad and toss so that everything is well-coated, then heap onto plates or a serving dish.

7. Drizzle the rest of the dressing over and around, and grind some more pepper coarsely over the salad.


Picture courtesy of Epicurious


 

Bread & Butter Pudding

Serves 12 | 50 minutes

A classic that can be made as a budget version or upgraded with a dash of brandy. Use the best quality white bread you can - and of course, this is a great way to use up old bread.

 


 

 

 

 

 

 

 

 

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Ingredients

  • 1.3L/4 pints runny custard made with:

    • 1.3L soya or almond milk + 130g custard powder* + 240g sugar – add extra if necessary.

  • 36 slices of medium sliced good quality white bread, crusts removed

  • Vegan margarine such as Pure or Vitalite

  • Sultanas or raisins – approximately 60g/4 tbsp

  • Citrus peel – as above

  • 3 tbsp brandy or whisky if desired


Serving suggestions

  • Dairy-free cream, eg Alpro/Provamel or Oatly

  • Vegan ice cream, eg Swedish Glace

 

*Most custard powder in tubs is vegan - avoid the type with added milk powder etc

 


1. Pre-heat oven to 180°C/350°F/Gas Mark 4.

2. If using the brandy, soak the dried fruit in it and set aside.

3. Make the custard with the soya or almond milk and sugar according to the instructions on the custard packet. Set aside.

4. Grease the inside of a large oven proof dish.

5. Butter the bread generously with the vegan margarine and slice in halves or quarters, depending on the size of the slices.

6. Put a layer of bread (margarine side up) on the edges and the bottom of the dish. Sprinkle some of the dried fruit on it then pour on a layer of custard.

7. Repeat this process until the bread is used up – finish with the custard on top.

8. Bake in oven for 30 minutes until golden brown.