Heat the oil in a large saucepan. Add carrots and onions and sweat over medium heat for 5 minutes.
Add the tomato paste and cook for 2 minutes more. Sprinkle the flour into the pan and stir to combine. Add the soy sauce to the pan and stir well to avoid lumps.
Add the vegetable stock, bay leaf and Gardein beefless ground.
Bring the mixture to the boil, reduce heat and simmer for 20 minutes.
Remove from the heat and add the peas, corn, parsley, thyme, salt and pepper. Pour into a deep baking dish.
For the Cauliflower Puree
Remove the leaves from the cauliflower and discard. Rough chop the cauliflower and combine in a saucepan with the margarine. Place over medium heat and begin to sweat being careful not to brown the cauliflower.
After 5-7 minutes, add ½ cup of vegetable stock. Bring to a boil. Cover and reduce the heat to a simmer. Cook until the cauliflower is tender, approximately 15 minutes.
Place the entire contents of the pan into a food processor or blender. Puree until smooth, adding the remaining vegetable stock to adjust the consistency. Season with the salt and pepper. Place into a piping bag.
Pipe the cauliflower puree on top of the hot shepherd’s pie mix in which ever pattern you desire. Place under a hot grill for 5 minutes until the top is lightly browned. Serve immediately.
Heat up the grill. Lightly brush peppers and pineapple with olive oil, then grill for 5-8 minutes until hot throughout.
Meanwhile, prepare sweet and sour porkless bites according to package instructions.
For each mini kebab, use the small appetizer size wooden skewers and thread on 1 porkless bite, 1 piece of pineapple, 1 piece of red or green pepper and finish off with 1 more porkless bite. Garnish with toasted sesame seeds and serve!
There are no hard and fast rules for this recipe – nothing has to be precise
Cook any desired amount of sliced brown onion on a low to medium heat with olive oil and add regular splashes of coconut aminos as you go (you could also use coconut vinegar)
Once the onion is ‘cooked down’ and is lovely and soft, remove from the pan and set aside. Gently cook your snags using the same temperature, we recommend Field Roast Sausages Apple Sage.
Open up a bread roll or small baguette, spread with avocado (if desired), add lettuce, place one snag which has been cut in half down the middle, top with a heap of the onion, add a dollop of salsa and if you like, add a dollop of cashew cream cheese on top
This would have to be my ultimate vegan comfort food! Enjoy
Remove sauce pack from mandarin orange chick’n and place in a bowl of hot water for 3 minutes to defrost. Empty sauce into a bowl and stir in ginger and red pepper flakes. Set sauce aside.
Preheat oil in a non stick frying pan over medium heat. Add frozen chick’n and sauté, turning frequently, until golden and crispy, about 6 to 8 minutes. Remove to a plate.
In same frying pan, over medium heat, sauté red pepper and broccoli for 1 minute. Add water, cover and steam until peppers are just soft and broccoli is bright green, about 2 minutes. Remove lid and stir in reserved chick’n and sauce. Cook, stirring constantly, another minute until warmed through and well coated in sauce.
Divide among serving plates and garnish with sesame seeds. Serve with steamed rice.
Tip: This stir fry works well with all types of vegetables. Try thinly sliced carrot, bok choy and snow peas.
Wine Pickled Onions
* need minimum of 1 hour to pickle – so make ahead of time
Add ingredients listed to a small bowl and whisk to mix thoroughly. Gently massage the onions so they absorb the liquid.
Allow them to pickle for at least one hour or for best results, let the onions pickle overnight. Store in a sealed container in the refrigerator, where they will keep for up to one week.
Prepare fishless filets according to package instructions, flipping them halfway through cooking to ensure even crispness. While the filets are baking, assemble the wine pickled onions, make the citrus cilantro aioli and shredded cabbage.
Citrus Cilantro Aioli
In a small bowl, add ingredients listed and whisk to mix thoroughly.
Assembling the Tacos
To soften the tortillas, lightly steam them or put them in the oven for one minute.
Assemble the tacos by first cutting each filet in half. Next, add a couple spoonfuls of the aioli and then top with shredded cabbage and wine pickled onions. Garnish with fresh cilantro and serve immediately.
Serve the tacos with extra aioli, lime wedges and your favourite hot sauce.