vegan meal

Vegan Chicken Potato Pie

May 21, 2020 by hannahhossack 1 Comment

Vegan chicken potato pie – this potato topped vegan ‘chicken’ and vegetable pie is comfort food at it’s best. Chicken style soy protein and veggies in a creamy white sauce with a fluffy mashed potato topping – what’s not to love?!

This vegan chicken potato pie has been one of my go-to easy comfort food dishes recently.

It is really simple to throw together, uses mostly ingredients that I always have in the freezer/fridge/storecupboard, is very adaptable and most importantly it’s delicious!

It consists of vegan chicken style soy protein strips and vegetables in a creamy white sauce, topped with a cloud of fluffy mashed potato, baked until crisp around the edges.

It is hearty, satisfying, pretty healthy and extremely tasty!

What Veggies Should I Use?:

I usually use celery, carrrots, sweetcorn and peas (plus onion for flavour) but you can absolutely vary these to suit you.

Sliced mushrooms would be a great shout – fry them separately until golden and the excess liquid has evaporated before adding them to the sauce.

Broccoli would also work really well – simmer it in the sauce until just tender.

Leeks – fry them along with the onion until soft.

Cauliflower, green beans and shredded kale would all also work well – simmer them in the sauce until just tender.

What Can I Use Instead Of Soy Protein?:

I use chicken style soy protein strips (Iceland’s No Chick Strips), but you can use shredded seitan, baked tofu pieces, tempeh or butter beans instead.

Can I Make Vegan Chicken Pie With A Pastry Lid?:

Yes, this filling would work really well as a vegan chicken pot pie with a pastry lid instead of mashed potato.

You can use shop bought vegan-friendly puff pastry or shortcrust pastry, or make your own. Bake at the same temperature for 30-40 minutes until the pastry is golden.

What To Serve With Vegan Chicken Potato Pie?:

This is pretty much a meal in one but I do like to serve it with some stir fried garlic broccoli on the side.

It would also be great with a green salad.

More Vegan Comfort Food Recipes:

Vegan cottage pie

Vegan pasta bake

Classic vegan lasagne

Vegan chilli cornbread pie

Vegan sausage casserole with lentils and farro

Vegetable and pearl barley stew with herby dumplings

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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5 from 1 vote

Vegan Chicken Potato Pie

Course Main Course

Cuisine vegan

Keyword pie

Prep Time 10 minutes

Cook Time 50 minutes

Servings 4 people

Author Domestic Gothess

Ingredients

Filling:

1 Tbsp olive oil
1 brown onion peeled and finely chopped
2 sticks celery finely chopped
2 large carrots diced
2 cloves garlic peeled and crushed
1 Tbsp plain (all-purpose) flour
60 ml (¼ cup) dry white wine optional
250 ml (1 cup) vegetable stock* plus extra as needed
100 g Oatly creme fraiche OR 100ml soy/oat cream or homemade cashew cream
100 g frozen peas
100 g frozen sweetcorn
salt and pepper
about 320 g vegan chicken style soy protein strips**

Potato Topping:

850 g potatoes (about 3 large)
100 g Oatly creme fraiche OR 100ml soy/oat cream or homemade cashew cream
2 Tbsp nutritional yeast
15 g (1 Tbsp) vegan butter/margarine/olive oil
a splash of unsweetened non-dairy milk
salt to taste

Instructions

Preheat the oven to 180°C/350°F/gas mark 4.
Heat the olive oil in a large pan. Add the chopped onion, celery and carrot and cook over a low heat for about 10-15 minutes until the onion is soft and translucent.
Add the crushed garlic and cook for a minute then stir in the flour.
Gradually stir in the wine (if using), followed by the stock. Mix in a little at a time to avoid lumps of flour.
Add the creme fraiche or cream, frozen peas and sweetcorn and some salt and pepper.
Bring up to a gentle simmer and cook, stirring often, for about 10 minutes until the vegetables are warmed through and the sauce has thickened. You can add a splash more stock as needed but the sauce should be fairly thick so don't add too much.
While the sauce is cooking cook the chicken strips according to the instructions on the packet. I prefer to gently pan fry them for the best flavour. Break up any large pieces into bite sized chunks then stir them into the sauce. Taste and add more salt and pepper as needed.
Meanwhile, peel and chop the potatoes, place in a large pan of cold salted water and bring up to the boil. Simmer until tender then drain well.
Mash the potatoes with the creme fraiche or cream, nutritional yeast and butter, adding a splash of milk as needed to create a soft, smooth mash. Season to taste with salt.
Pour the filling into an approx 20x25cm / 8x10 inch pie dish and spread level. Dollop the mashed potato on top and spread it out evenly then use the back of a spoon or the tines of a fork to rough up the surface a bit.
Bake the pie for about 25-30 minutes until golden and bubbling.
Leftovers will keep in the fridge for about two days.

Recipe Notes

*Most of the flavour in this pie comes from the stock so make sure to use a good quality one that you like the taste of. I like Marigold vegetable bouillon.

**I use chicken style soy protein strips (Iceland’s No Chick Strips), but you can use shredded seitan, baked tofu pieces, tempeh or butter beans instead.

Chana Masala (Vegan)

May 1, 2020 by hannahhossack 1 Comment

Chana masala – this easy vegan chickpea curry is quick and simple to make and full of flavour. It is made using mostly storecupboard ingredients so is perfect for when you are low on supplies!

This easy vegan chana masala is a wonderful storecupboard recipe for when you are running low on fresh supplies as it is made mostly with tinned ingredients and dried spices.

It is a hearty, healthy, flavour packed vegan meal that is really filling and high in protein and it is pretty quick to make too!

It is one of my favourite low-effort meals for when I don’t really feel like cooking because it is so simple to make but is still hugely delicious and satisfying.

What Is Chana Masala?:

Chana masala doesn’t really need an introduction, it is one of the most popular vegetarian curries around! It may also be called channay, chole masala, chole or chholay.

There are different ways of making it depending on the region, but it typically consists of chickpeas in a spicy, tangy tomato sauce.

It is richly flavoured, filling and pretty straightforward to make.

What To Serve With Chana Masala:

Chana masala is delicious served with rice, and my vegan naan bread is perfect for scooping it up. It would also be great with roti, chapati, poori or paratha.

I like it topped with a dollop of thick coconut yogurt (I like The Coconut Collaborative) to balance the tanginess, and a sprinkling of fresh coriander.

Can I Freeze It?:

Yes, chana masala freezes well. Allow it to cool to room temperature then place in a freezer-proof container and freeze.

More Vegan Curry Recipes:

Chickpea, sweet potato and spinach curry

Red lentil dhal with roasted cauliflower and butternut squash

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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Chana Masala

Chana masala - this easy vegan chickpea curry is quick and simple to make and full of flavour. It is made using mostly storecupboard ingredients so is perfect for when you are low on supplies!

Course Main Course

Cuisine Indian

Keyword curry

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 3 people

Author Domestic Gothess

Ingredients

2 Tbsp oil
1 large brown onion peeled and finely chopped
4 cloves garlic peeled and crushed
1 Tbsp grated ginger (either fresh or from a jar)
2 cloves
2 cardamom pods bruised
1 stick cinnamon
1 bay leaf
2 green chillies deseeded and finely chopped (optional)
1 ½ tsp ground coriander
1 ½ tsp garam masala
½ tsp turmeric
½ tsp chilli powder
½ tsp ground cumin
½ tsp amchoor (or a squeeze of lemon juice at the end)*
¼ tsp black pepper
1 tsp dried fenugreek leaves (optional)
1 400 g (14 oz) tin of chopped tomatoes
2 400 g (14 oz) tins chickpeas drained and rinsed
salt to taste

Instructions

Heat the oil in a large pan over a low heat and add the chopped onion. Cook gently, stirring often, for about 10-15 minutes until soft and translucent. If it starts to catch on the the bottom of the pan you can add a splash of water as needed.
Add the garlic, ginger, cloves, cardamon, cinnamon, bay leaf and green chillies (if using) and cook for about 3 minutes.
Add the coriander, garam masala, turmeric, chilli powder, cumin, amchoor (if using) and pepper and cook for a couple more minutes.
Add the fenugreek leaves (if using), tinned tomatoes, chickpeas and a splash of water. Bring up to a gentle simmer and cook for about 15-20 minutes until thick. Stir often and add a splash more water if needed.
Season to taste with salt and add a squeeze of lemon juice if you did not add amchoor. You can add a little more garam masala if you feel it needs it.
Leftovers will keep in the fridge for 3 days.

Recipe Notes

*Amchoor powder is a sour, tangy, fruity spice made from dried green unripe mangoes. It can be found in Indian supermarkets and online. If you don't have any then a squeeze of lemon juice added after the curry has finished cooking is a decent substitute.

Vegetable Peanut Fried Rice

April 5, 2020 by hannahhossack Leave a Comment

Vegetable peanut fried rice – this delicious fried rice with vegetables, tofu and peanut butter is a healthy, protein-packed vegan meal that is quick and easy to make and tastes great!

This vegetable peanut fried rice is one of my all-time favourite meals and a regular fixture in my house. It is absolutely packed full of vegetables and provides plenty of protein with tofu and peanut butter.

It also tastes delicious, is very satisfying and is quick and easy to make too!

I love it as a healthy post-workout meal but it makes a great dinner any day. The leftovers are also brilliant re-heated so I’ll usually have it for dinner two days in a row, or dinner one day and lunch the next.

The peanut butter gives it loads of flavour and makes it more filling too. Soy sauce, sesame oil, sriracha, ginger and garlic really ramp up the flavour and I use a variety of vegetables in different colours to make it super healthy.

Each serving packs in at least 3 portions of your five a day!

What Vegetables To Use In This Vegetable Peanut Fried Rice:

I use red bell pepper, carrot, asparagus, baby sweetcorn, tenderstem broccoli, sugarsnap peas and mangetout but you can absolutely vary these to suit you/what you’ve got in the fridge.

Kale, spinach, pak choy, regular broccoli, green beans, edamame and mushrooms would all work well.

Just remember that some vegetables cook more quickly than others so you need to add the ones that take the longest to cook to the pan first.

What Kind Of Tofu?:

You need to use firm or extra firm tofu for this vegetable peanut fried rice, NOT silken tofu. Firm tofu will be found in the fridge section of the supermarket whereas silken tofu is the shelf-stable kind usually found by the tinned beans.

I like the Tofoo brand one best as there is no need to press it and I use one of the XL packs for this meal.

The Cauldron brand one is also fine but make sure that you squeeze out the excess water. You can also use a couple of packs of the Cauldron marinated tofu pieces instead.

(Obviously all this info is for the UK, I can’t recommend brands in other countries).

More Healthy Vegan Meals:

Vegan tofu moqueca

Easy lemongrass and coconut curry

Vegan cottage pie

Lentil, vegetable and butter bean chilli

Quick black-eyed bean soup

Chickpea, sweet potato and spinach curry

Sweet potato black bean chilli

Red lentil dhal with roasted butternut squash and cauliflower

Spiced carrot and pumpkin soup

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Vegetable Peanut Fried Rice

Vegetable peanut fried rice - this delicious fried rice with vegetables, tofu and peanut butter is a healthy, protein-packed vegan meal that is quick and easy to make and tastes great!

Course Main Course

Cuisine vegan

Keyword rice

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4 people

Author Domestic Gothess

Ingredients

300 g (1 ½ cups) rice (long grain, basmati or brown are all fine)
2 Tbsp oil (olive, coconut, canola or vegetable) divided
400 g (approx) (14 oz) firm tofu (I use Tofoo XL pack) diced
5 spring onions (scallions) thinly sliced
3 cloves garlic peeled and crushed
1 Tbsp ginger paste from a jar or 1 inch fresh, finely grated
1 red bell pepper diced
1 large carrot cut into matchsticks
160 g (5 ½ oz) tenderstem broccoli cut into bite sized pieces
145 g (5 oz) baby sweetcorn cut into bite sized pieces
160 g (5 ½ oz) sugarsnaps
125 g (4 ½ oz) asparagus cut into bite sized pieces
160 g (5 ½ oz) mangetout
120 g (½ cup) smooth peanut butter
1 Tbsp toasted sesame oil
1 Tbsp maple syrup
5 Tbsp light soy sauce
2 tsp sriracha hot sauce
salt and pepper

Instructions

Cook the rice according to the instructions on the packet.
While the rice is cooking, heat 1 Tbsp of the oil in a large frying pan and add the diced tofu. Cook over a medium heat, turning frequently, until the tofu is golden on all sides. Set aside.
Heat the other Tbsp of oil in a large wok over a high heat. Add the chopped spring onions (scallions) and cook for a minute.
Add the crushed garlic, ginger, chopped bell pepper, carrots and tenderstem broccoli and cook for a minute or two, stirring often.
Add the baby sweetcorn, sugarsnaps, asparagus and mangetout. Cook for a couple more minutes, stirring frequently, until the vegetables are tender but still have some crunch.
Turn down the heat to low. Add the peanut butter, sesame oil, maple syrup, soy sauce and sriracha and stir until the peanut butter has melted. Remove the pan from the heat.
Once the rice is cooked add it to the pan of vegetables along with the tofu and stir through until it is well coated with the sauce. Season to taste with salt and pepper (and more soy sauce if needed) and serve.
Store leftovers in the fridge for up to two days.

Recipe Notes

You can vary the vegetables to suit you/what you've got in the fridge. Kale, spinach, pak choy, regular broccoli, green beans, edamame and mushrooms would all work well.
Just remember that some vegetables cook more quickly than others so you need to add the ones that take the longest to cook to the pan first.
The weight given for the tofu is approximate as it tends to come in odd weights. I usually use a Tofoo brand XL pack, but a pack of Cauldron tofu is fine too. You can also use a couple of packets of the Cauldron marinated tofu instead.

Vegan Pasta Bake

March 24, 2020 by hannahhossack 1 Comment

Vegan pasta bake – this delicious vegan pasta bake is a hearty, healthy, satisfying meal. It consists of pasta in a tomato, spinach, mushroom and vegan sausage sauce, topped with a creamy dairy-free cashew cheese sauce. The ultimate vegan comfort food!

This vegan pasta bake is one of my favourite meals. It is hearty, filling, healthy and most importantly, absolutely delicious.

It consists of pasta shapes (use any shape you like/have in the cupboard) in a rich tomato sauce with mushrooms, spinach, sundried tomatoes and veggie sausages.

I layer this up with a creamy, ‘cheesy’ cashew based white sauce which is super easy to make just by chucking all the ingredients in a blender. You do need to soak the cashews in boiling water for at least half an hour beforehand though so make sure you leave enough time to do that.

The recipe makes six servings but the leftovers are great reheated and it freezes well, so even though there are only two of us at home I always cook the full batch and we will either have it for dinner a few days in a row or I will freeze portions for future meals.

How To Make Vegan Pasta Bake:

(For ingredients and full instructions see the recipe card below)

Start by putting your cashews for the white sauce to soak – cover them with plenty of boiling water and set aside for at least half an hour. You can also soak them overnight in cold water if you prefer.

For the tomato sauce, gently fry a finely chopped onion, carrot and celery sticks in some of the oil from a jar of sundried tomatoes, or in olive oil if you don’t have any.

Add sliced chestnut mushrooms, crushed garlic and chopped sundried tomatoes and continue to cook until the mushrooms are soft and most of the excess water has evaporated.

Add tomato puree and red wine and cook until most of it has evaporated then add a couple of tins of chopped tomatoes, oregano, thyme, sugar, chilli flakes if you like, vegetable stock and frozen spinach. Simmer for about 15 minutes then season to taste with salt and pepper.

While the sauce is simmering, cook a pack of 6-8 vegan sausages according to the packet instructions. I like the Naked Glory brand ones but just use any kind you like. Once they and the sauce are cooked, thinly slice the sausages and stir them through the sauce.

Meanwhile, cook a packet of pasta in salted boiling water for two minutes less than the packet instructions then drain well.

To make the ‘cheese’ sauce, drain the soaked cashews and stick them in a blender with some water, a clove of garlic, nutritional yeast, olive oil or refined coconut oil, cider vinegar, salt and tapioca starch or cornflour and blend until smooth.

Toss the cooked pasta through the tomato sauce then tip half of it into a lasagne dish and spread level. Drizzle about a third of the white sauce over the top.

Top with the rest of the pasta then pour the rest of the white sauce over the top. Bake until golden and bubbling.

Can I Freeze It?:

Yes, any leftovers can be portioned out and frozen then defrosted and heated through in the microwave or oven as needed.

It will also keep in the fridge for about 4 days.

Top Tips And Substitutions:

1.I like to use either penne or fusilli pasta but any shape will work really so just use whatever you’ve got.

2. The pasta will continue to cook in the oven so make sure that you cook it for a couple of minutes less than it says on the packet so you don’t end up with mushy pasta. It should still have some bite to it when you drain it.

3. The vegetables can be varied to suit whatever you have. Bell peppers and courgettes would work really well instead of the mushrooms or spinach.

4. The sundried tomatoes give the sauce lots of umami flavour but can be omitted if you don’t have them.

5. Likewise the red wine provides lots of flavour but you can use extra vegetable stock instead if you don’t have any. Maybe add a couple of teaspoons of balsamic vinegar instead.

6. It’s also worth noting that lots of wines aren’t suitable for vegans so do check the bottle.

7. The tinned tomatoes can be swapped for passata – about 800ml but if you only have one of the 700ml bottles that is fine.

8. The cashew ‘cheese’ sauce could be swapped for a bechamel – melt 60g vegan butter in a pan and stir in 40g plain flour. Gradually whisk in 500ml unsweetened non-dairy milk then cook gently while stirring until thickened. Add 1 clove garlic, 6 Tbsp nutritional yeast, 1 1/2 tsp cider vinegar and 1 1/4 tsp salt and blend until smooth.