My grandmother shared this authentic South African curry recipe with me after seeing that I gained about 20lbs eating Kraft Dinner after my first year of university. If you're going to be fat, at least eat well!
Heat oven to 175 C.
Soak the bread in milk, squeeze dry and crumble. Set aside.
Heat oil in a pan over medium heat. Add onions and garlic and cook until softened. Toss in the ginger, sugar, curry powder and tumeric and cook until fragrant.
Add seitan, crumbled bread, chutney, raisins and nuts. Season with salt and pepper. Cook for a further 5-7 minutes on low-medium heat until the flavours come together. Be careful not to overcook or it will become dry.
Transfer your mixture to a greased casserole dish. Beat together the eggs, milk, salt and grated lemon rind, then pour over the seitan mixture.
Bake in the oven for 45 minutes or until top has set.
Serve with yellow rice.
Combine water, rice, turmeric and cinnamon sticks and bring to boil over high heat. Turn to low, stir in raisins, cover and simmer for 12-15 minutes or until rice is tender. Season with salt.
Heat 1 tbsp of butter and 1/2 tbsp of olive oil in a pan. Slice onion very finely, and add to melted butter and cook until translucent on medium-low heat.
Stir in herbs and a pinch of salt and papper. Let cook for 2 more minutes. Add 1/4 cup of red wine and increase heat to medium until wine has reduced (about 5 minutes). Set onions aside.
In the same pot, melt the remaining butter. Create a roux by adding the flour, one tablespoon at a time and whisking together. Once your roux is golden in colour, slowly pour in the vegetable broth while whisking until the gravy thickens. For a thinner gravy, add more broth.
Stir in the onions and add more wine to taste. Sprinkle in salt and pepper to taste and serve over your Christmas goodies!
Option: You can also blend this gravy to make it smoother.
Scrub your potatoes clean and chop into bite-sized chunks. Separate and peel your garlic cloves.
Heat olive oil on medium heat in a non-stick pan. Once hot, add potato chunks, cut side down, as well as garlic cloves. Cook for 10 minutes, turning potatoes and garlic cloves occasionally so that they colour on all sides.
Add rosemary and 1/2 cup of water to the pan and reduce heat to medium-low. Cover and cook until water has evaporated and spuds are tender.
Season with salt and pepper and serve immediately. Best eaten with gravy poured over!
Melt your butter in the pan and throw in your celery, onion and garlic and sautée on medium heat until onions are translucent. Add herbes de provence, salt and pepper and lower the heat, cooking for 5-7 more minutes.
While your onions and celery are sautéeing, rip your baguette into small cubes and place in a bowl. Once your sautéed mixture is done, pour it over the bread and add broth little by little. The texture should be moist, but not soupy.
Heat 1 tsp of coconut oil or vegan butter in the same pan on medium-high heat. Transfer your stuffing to the pan and cook until golden brown (4-5 minutes). Flip like a pancake to toast the other side.
Break up your stuffing in the pan with a wooden spoon. You should have crispy parts and gooier moist parts - the perfect stuffing texture. Transfer to a serving plate or bowl and devour with gravy.
Preheat your oven according to pastry instructions. Remember to thaw your dough, usually 1 hour before using, but check the instructions on your package.
Heat olive oil in the pan on medium heat and sautée onions, garlic and mushrooms for about 5 minutes.
Add in the dried herbs, onion soup mix (if using) and a few cracks of freshly ground black pepper and cook for 1 minute. Pour in white wine if using and let it simmer for about 5 minutes until your mixture is cooked through and liquid is almost fully absorbed. Toss in your spinach and cook until wilted, but still green.
Transfer this mixture to a food processor and add nutritional yeast, vital wheat gluten, beans and fresh parsley. Pulse until combined. Add more salt and pepper to taste if you desire. Let cool on the counter for about 30 minutes.
Roll out your dough on a floured surface and cut into rectangles roughly 10x20cm. Form a long sausage on top of the dough. Roll the pastry tightly over the filling. Cut into pieces that are about 2 inches wide.
Place your rolls on a parchment lined baking sheet and brush each piece with melted vegan butter. Bake according to the pastry package instructions and your pastry is golden and flaky (mine took roughly 20 minutes).
Serve alone or with a dipping sauce. I keep it simple with ketchup, hot sauce or dijon mustard.
Peel the carrots, place in a pot with cold water and bring to a boil. Reduce to a simmer and cover, cooking for 5-10 minutes. You want your carrots to be tender, but firm.
Drain and run under cold water until manageable. Cut into cubes and mix them in a bowl with your peas. Splash some apple cider vinegar over the vegetables and set aside.
Place potatoes in a pot of cold water and a tsp of salt and bring to a boil. Cover and reduce heat to low. Cook until they can be pierced with a fork, but not too long otherwise they will break apart (15-20 minutes depending on the size). I suggest choosing potatoes that are the same size otherwise they won't cook evenly.
Drain and run under cold water until manageable. Remove the skins and cut into small cubes.
Thinly slice your red pepper into short strips.
Combine all of the vegetables in a medium-sized bowl along with your capers. Fold in the mayonnaise. Season to taste with salt and pepper. Store in the fridge until cold or overnight before eating. Serve with breadsticks, and enjoy as a tapa or side dish.
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Heya! I'm Alex, a wannabe-vegetarian traveler currently living in Jerez de la Frontera, Spain. Here you can find vegetarian recipes from around the world as well as travel tips and tales.