Miriam Sorrell's Blog

Serves 6 portions

Simple to make and satisfying to eat.  Cuts beautifully too ! Here is a vegan treat for those either missing meat, new vegans or nostalgic ones.  Who cares, we’ve all got to eat, and eat you may – a meatless ‘meatloaf’ with lots of gusto, texture and rich taste.  Serve with mashed potatoes and your favourite greens.  Or any other way your appetite desires.  Simply Epic !

INGREDIENTS
1 x 300 grams packet of Beyond Meat Mince (thawed)
1 large white onion
3 garlic cloves
1 cup roasted pecan nuts
1 Tbsp nutritional yeast
2 Tbsp freshly chopped parsley
2 cups brown/wholewheat bread crumbs
salt & pepper to taste

EXTRAS
2 zucchini/courgettes, sliced and fried until golden on both sides

GLAZE TOPPING
1/2 cup tomato ketchup
a drizzle of olive oil
2 tsp maple syrup
a pinch of salt

METHOD FOR THE GLAZE

Place the ingredients in a large mug or Pyrex bowl, mix with a fork, AND set aside.

METHOD FOR THE LOAF

1.  Process the bread and nutritional yeast into breadcrumbs, and place into a large bowl

2.  Process the nuts until they break down and add to the breadcrumbs

3.  Add the vegan mince (crumble) to the mix

4.  Process the onions and garlic until well chopped, and add to the breadcrumb mix

5.  Add the remaining ingredients and with clean hands knead to incorporate the ingredients well.

Set your oven to 180 degrees centigrade.

1.  Grease a Pyrex loaf tin or other of your choice, then add the zucchini at the bottom (this is optional)

2.  Press the mince gently into the loaf tin and straighten the base with a large spoon

3.  Place in your pre-heated oven for around 25 minutes

4.  When the loaf feels a little dry on the top, spoon on your glaze and place in the oven for a further 5 minutes.

5.  Once it’s done, allow it to cool for 10 mins – score and serve.

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to scroll down to the bottom of this page and leave us a constructive comment.

suitable for vegans, vegetarians and meat-eaters alike

 

The post Classic Vegan ‘Meatloaf’ appeared first on Mouthwatering Vegan.

So many different versions of Minestrone – and over the years I have tweaked and tweaked it to perfection.  From family versions, to granny and beyond. Now, here is a consolidation of decades of this thick soup.  Rich, hearty and healthy.  My own authentic version, incorporating a couple of superfood tips for health, wellness and warming contentment.  An ideal immune booster for a hearty appetite on a cold day.  You may add beans to it if you wish, I chose to add pasta shells because they just soak up the liquid inside them, and it makes for a meal in itself.Serve with hot bread.  Or with any one of my quiches.  The secret to a perfectly thick, rich and delightfully delicious minestrone is revealed not only in the ingredients, but in this methodology.

INGREDIENTS
1 large carrot, chopped into small squares
1 large leek, chopped into small pieces
1 large zucchini (courgette)
2 cups pasta shells
1 large beefsteak tomato, cut into 4
½ a turnip, cut into small squares
a dash of olive oil
3 Tbsp tomato puree
1 Tbsp vegetable granules of your choice
1 medium-sized potato, cut into squares
2 sticks of celery (I used wild dark green celery)
4 cups water
1 tsp salt
¼ tsp ground black pepper
*ginger and garlic mix* – 1 clove garlic and 2 inches ginger – liquidise in ½ cup water and leave in liquidizer container
freshly chopped parsley, for garnishing

METHOD 
1. In a medium sized saucepan, heat up your oil on medium heat, and spoon in your leek, courgettes, turnip, carrots and potatoes.  Stir from time to time, and don’t let anything stick.
2. Now add your tomato puree and fresh tomato, stir for a minute and cover the mix.   Add your salt and pepper, as well as your water, a little at a time. Stir from time to time, and cover.  Allow to simmer with the minimal water, and add your vegetable granules.  
3.  Once the vegetables have softened (test them with a knife), add the remaining water, and simmer uncovered for a further 15 minutes.
4.  As soon as the soup comes to the boil, add the pasta and cook uncovered until ready.
5.  Now add a ladle of your soup with veggies to the *ginger and garlic mix* and process.  Then pour into the soup – this will really make the taste pop, and it’s just crazy good.  You should be left with a rich, slightly thick consistency.  Taste for seasoning, garnish with fresh parsley, and serve.

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to scroll down to the bottom of this page and leave us a constructive comment.

suitable for vegans, vegetarians and meat-eaters alike

 

The post My Classic Minestrone appeared first on Mouthwatering Vegan.

This is a wonderful fluffy yet rich quiche.  Serve hot or cold all year round.  The flavour is incredibly delicious with an emphasis on the crust, which is both gluten-free, soya free and original – delicious and more-ish at the same time, and as if that wasn’t enough, also healthy.

INGREDIENTS FOR THE CRUST
2 cups walnuts
2 cups gluten free oats
2 Tbsp vegan margarine
water
a pinch of salt

METHOD FOR THE CRUST
1. Prepare a 12 inch quiche tray – grease it, and make the dough.
2. Place the dried ingredients in a food processor, and process until your mix looks like wholemeal flour.
3. Add the margarine until the texture binds together, whilst you continue to process.
4.  Add a little bit of water every few seconds, until your mix forms a ball in your processor – then it’s ready.
5.  With clean hands, remove the ball and press it onto the baking quiche tray, distributing it as evenly as you can.  Take care at the edges, and be sure to press down to form a nice, even base.  Set aside to make the filling.

INGREDIENTS FOR FILLING
1 cup blanched almonds
1½ cups cashew nuts
1 Tbsp nutritional yeast
1 tsp salt (but adjust to taste)
1 cup grated vegan cheese of your choice
1 Tbsp cornstarch
2 cups unsweetened vegan milk of your choice

EXTRAS
2 Tbsp freshly chopped parsley 
1 small leek, finely chopped
2 cups broccoli florets  (if using frozen as I did, be sure to thaw them first)
½ tsp sweet paprika

METHOD FOR THE FILLING

Place all the ingredients in your food processor, and process until they form a rich thick mixPlace the leek, parsley and broccoli florets on top of the doughPour the nut and cheese mix all around the base of the vegetables in the dishGarnish with pepper, and a sprinkle of sweet paprikaPre-heat your oven to 180°C/355°F, place your quiche in the bottom of the oven, and cook for 20-25 minutes.  Then place on the top, and cook for a further 5-10 minutes, finishing off with grilling or browning the top for 5 minutes or so, until golden.  Remove from oven, and allow to rest for a few minutes before serving.

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to scroll down to the bottom of this page and leave us a constructive comment.

suitable for vegans, vegetarians and meat-eaters alike

 

The post Broccoli Cheese Quiche appeared first on Mouthwatering Vegan.

I am renowned for making delicious mouthwatering stews.  This recipe is too thick to call it a soup. It isn’t a soup, it is a stew, it’s filling, rich and hearty.  I have to say that this is probably one of the best stews I have ever created.  I can tell you it tastes 100 times better than it looks, and it’s quite a beauty as it is.  I have combined a savoury dish with slightly sweet undertones, slightly spicy, but not hot.  The gravy sauce is like nectar, just so delicious.  I combined the dish with olive and garlic bread.  The result has got to be experienced.  And so I won’t say any more.

INGREDIENTS
1½ cups green lentils, pre-soaked
extra virgin olive oil
2 carrots, chopped
1 leek, chopped
2 to 3 cloves garlic, finely chopped
2 celery sticks, chopped
1 large courgette/zucchini, chopped
2 cups chopped tomatoes
2 Tbsp tomato puree
1 Tbsp date syrup
1 vegetable stock cube (Kallo or similar)
1 heaped tsp brown miso
½ tsp ground coriander
a pinch of smoked paprika
smoked salt & pepper
2 cups water
1 tsp lime zest, for garnishing
freshly chopped parsley, for garnishing

METHOD

Pre-boil the lentils until soft, but don’t overcook them.Heat your oil in a large saucepan, and sauté your carrots and celery.  Stir gently every half minute or so, and then spoon in your courgettes, adding in your garlic a few minutes later.  Watch over this mixture, stirring over a 5 minute period, until some of the veggies wilt.Now spoon in your tomato puree, mix well, lower the heat, and allow enough time for the red of the paste to fully incorporate with the vegetables.Next, stir in the tomato pulp, and add the the remaining ingredients, except for the water, garnishes and cooked lentils.Add the water a little at a time, until the required consistency is achieved.  It is important to make sure that all the vegetables soften, especially the carrots and celery, so be sure to have added all your water by now, then simmer uncovered until slightly thick.Once your vegetables are nice and soft, use a ladel to remove 2 ladelfuls of the stew into a food processor, and process until smooth – I added quarter of a cup of water to this.  Once processed, add the lentils to the stew and then pour over the thick mixture, stirring gently to incorporate it.Remember to add your garnishes before serving, and taste for seasoning.Cover and simmer gently for 15 mins, during which time you can prepare your olive bread.

INGREDIENTS FOR OLIVE BREAD
8 black roasted or calamatta olives without stones
¼ cup olive oil
2 cloves garlic
salt to taste
1 Tbsp fresh parsley

METHOD FOR OLIVE BREAD

Process the above for a few seconds only, as you want some texture to remain.  Decant into a small bowl.Spoon the mixture with a teaspoon onto whatever bread you fancy.  Ciabatta works very well with this.Pop it in the oven until the edges go golden, then drizzle with extra virgin olive oil and serve with your stew.All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to scroll down to the bottom of this page and leave us a constructive comment.

suitable for vegans, vegetarians and meat-eaters alike

 

The post Melt In Your Mouth Lentil, Carrot Vegetable Stew appeared first on Mouthwatering Vegan.

This is something between a cheesy rosti and a potato frittata.  So very easy to make, delicious and versatile.  A meal in itself, dip it in your favourite sauce or condiment, and serve with your favourite salad.

INGREDIENTS
3 large potatoes, peeled
2 cups of grated vegan meltable cheese
2 tsp plain flour (use gluten free if you wish)
salt & pepper to taste
olive oil for frying

METHOD

Once you have peeled the potatoes, grate them into slithers.  Then squeeze out as much liquid from them as possible, and use a paper kitchen towel to dab out any excess liquid.  Place the grated potato in a large bowl.Now mix in the remaining ingredients,, and with clean hands incorporate the cheese and other ingredients.Heat a non-stick pan with some oil, and then add the mixture. Press down with a fish slice, and cook until golden (around 10 mins on each side).  You may wish to flip it using a larger flat container if you cannot manage it with your spatula.Once it’s a deep golden brown on each side, it’s ready.

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to scroll down to the bottom of this page and leave us a constructive comment.

suitable for vegans, vegetarians and meat-eaters alike

 

The post My Cheesy Rosti (Potato Frittata) appeared first on Mouthwatering Vegan.

I have cooked all manner of potatoes in a variety of styles and cuisines – simply because I adore the humble potato – do what you will to it, for me, it’s impossible not to like it in all forms.  So, I have for you my cheese potatoes au gratin – this being my vegan version, and more importantly easy to make and delicious – an epic recipe full of flavour and wonderful texture, that could be likened to a Cheesy Potato Lasagna.   This dish is a time saver, and can be eaten alone or with your favourite stew, salad or greens.  I used my own homemade vegan cheese and had some store bought one too.

INGREDIENTS 
3 large potatoes, microwaved in their skins until soft
2 cloves garlic 
salt and pepper to taste
¾ cup raw cashew nuts, rinsed
½ cup water
1½ cups vegan cheese
2 tsp tapioca starch
1½ Tbsp nutritional yeast
1/8 cup freshly chopped parsley
olive oil to drizzle
1 Tbsp vegan butter

METHOD

First, grease an oven dish.Then cut your cooked potatoes into approx ¼ inch slices (yes, in their skins), and spread them evenly across the base of the dish.Apply the next layer in the same way, and go make your cheese sauce.Place your nuts and water in a high speed blender, and process until smooth.Then add 1 cup of the cheese (leave the other half cup for garnishing), the tapioca starch, nutritional yeast, garlic cloves and vegan butter and process until smooth.  Add half the parsley, and process only for a few seconds so that it appears finely chopped in the mixture.Pour the mixture (it should be a little thick) over the potatoes, garnish with the remaining vegan cheese, half of the remaining parsley, and place in a pre-heated oven at 200°C/390°F for half an hour.Allow your gratin to become golden brown, and then garnish with parsley and a drizzle or two of olive oil.Serve & Enjoy !

NOTE : – If it dries up a little too much for your liking, pierce some holes with a sharp knife, and add some unsweetened plant based milk.

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All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to scroll down to the bottom of this page and leave us a constructive comment.

suitable for vegans, vegetarians and meat-eaters alike

 

The post Vegan Potatoes au Gratin (Dauphinoise) appeared first on Mouthwatering Vegan.

This stew is simply delicious and perfect served alongside hot mashed potatoes and some steamed chard or spinach – or any other greens of your choice.  May also be served with plain white rice.  Very easy to make, and most impressive with its rich, more-ish flavours.

INGREDIENTS
3 large carrots, chopped into medium pieces
2 to 3 cloves garlic, crushed
12 medium sized mushrooms cut into 4 pieces (remove their necks)
a tiny bit of olive oil
salt to taste
¼ tsp ground black pepper
1 Mushroom stock cube, chopped ( I recommend ">Kallo organic)
1 tsp brown miso
1 tsp dark brown sugar 
2 tsp soya sauce
½ cup raw cashew nuts (or 1 cup vegan cream)
2 cups water (use only 1 cup of water if using vegan cream)
finely chopped fresh parsley, for garnishing

METHOD
1. Heat a little oil in a medium sized saucepan, and gently sauté your mushrooms and carrots together until the mushrooms soften.

2. Then add your mushroom cube, stir with a wooden spoon, then stir in you rmiso and add your garlic.  By this time the mushrooms would have yielded their juices.

3. Now add the remaining ingredients except for the parsley, cashew nuts and water.  Cover, and cook on a low heat until the carrots soften – which usually take around 20-30 minutes. Do uncover, stir, and test the carrots frequently during this time.

4. In the meantime, process the nuts with the water.  When all is smooth, begin to add the cashew mixture to the stew, a little at a time.  Stir until it thickens, and serve garnished with parsley.

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to scroll down to the bottom of this page and leave us a constructive comment.

suitable for vegans, vegetarians and meat-eaters alike

 

The post Carrot & Mushroom Stew appeared first on Mouthwatering Vegan.

Makes approximately 12 balls

I simply used to adore arancini.  Here we have a fusion of Italian, Greek and Indian – the result, very moreish and tasty savoury balls, absolutely delicious, and they’re gluten free . . . this recipe is therefore dedicated to my dear friend Caroline Rodo !

You may wish to experiment and add sweetcorn instead of peas, or even a few sultanas instead of either, for a more Indian style taste.  If so, you may add spices of your choice, and you can even add pre-cooked puy lentils instead of a burger – the sky is the limit.  I have made these before using chopped baked pecan nuts.  Hope you make and enjoy them – and by the way, don’t panic if slight cracks appear when you bake them.   Let me know in the comments below what you think.

NOTE : I made my own vegan Halloumi cheese from my book ‘YASOU’.  And also the coleslaw from my recipe here.

INGREDIENTS
300g basmati rice – boil until ready and set aside
¾ cup gluten free whole oats
½ cup frozen peas – heat up in water, drain, and set aside
1 Tbsp hot curry (or mild if you prefer)
3 Tbsp tomato puree
2 cups gluten free cornflakes (or equivalent) – process into crumbs and set aside
1 medium sized white onion, roughly chopped
1 cup roasted peanuts, or other roasted nuts of your choice
1 meat-free burger of your choice – thawed and cut into 8 pieces
1 tsp salt – taste when ready, and add more if you prefer
¼ tsp ground black pepper
½ cup grated vegan cheese, or 4 Tbsp nutritional yeast
pieces of vegan halloumi, or other vegan cheese of your choice
2 Tbsp extra virgin olive oil, plus a little extra

METHOD

Place the onions, peanuts, and oats in a food processor and process until small pieces are formed.Next, add the burger pieces, process for a few seconds, and add your olive oil, salt, pepper, and curry powder, and process until a ball is formed.Now heat up a little olive oil in a large pan, and cook your tomato puree for 2-3 minutes.  Then add your rice to it, and stir for a couple of minutes until combined.Now add half of the mixture into the food processor, and process for 20 seconds, until combined, and scrape the edges.Remove the rice mix from the processor, and add it to the rest of the rice in your large pan.  Add the peas, and gently mix to combine, and then add your grated cheese (but not the vegan halloumi or equivalent).  Take off the heat, and allow to cool for 15 minutes.Using clean hands, start forming the mixture into balls, and add your halloumi (or other vegan cheese of your choice) to the centre.  Close tightly but gently with the palms of your hand into a ball.  Once done, roll into the cornflakes crumbs.  Now place all the balls, one by one onto a greaseproof dish, and bake in a preheated oven at 190°C for 20-30 minutes until golden.  Do not overcook as they will come apart – however, don’t panic if slight cracks form when they bake.Serve with your favourite green salad – coleslaw is also a nice option.  Enjoy !

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to scroll down to the bottom of this page and leave us a constructive comment.

suitable for vegans, vegetarians and meat-eaters alike

 

The post Golden Vegan Gluten Free Rice Balls – Arancini appeared first on Mouthwatering Vegan.

‘RUSTICA’ – 3 years in the making. Hearty, rustic and delicious recipes to adorn your kitchen.  If you’re interested in my new Cookbook, just comment below and we will contact you next month with details for purchasing signed copies.  In addition, we will be showcasing some photos from the book.

Cheers & Happy New Year 2021 to you and your loved ones.

Miriam

 

The post ‘RUSTICA’ – New Cookbook from Mouthwatering Vegan’s Miriam Sorrell appeared first on Mouthwatering Vegan.

This is no ordinary cauliflower cheese, but a delicious dish I created where Cauliflower Cheese meets Mac and Cheese.  They get married and have a baby called ‘more-ish’, which simply grows on you, as the term implies.  The addition of the mushrooms raises its flavour to a level above either of those two dishes by themselves.

Make, bake and enjoy, but be ready to undo your jeans button for the day !  Filling, but a must, trust me.  In addition, apart from being mouthwatering, it is also very easy to prepare.

The trick for this dish is either getting hold of, or making yourself, good vegan cheese in advance.  So, without further ado, let’s jump straight into the recipe.

Serve with your favourite greens or salad of your choice.

NOTE :  This dish can be made into a gluten free dish, simply substitute your pasta with gluten free pasta, and voila !  

Serves 4-6 portions

INGREDIENTS

200g penne of your choice (gluten free if you wish)
2 to 3 cups mushrooms, sliced and chopped
1 large cauliflower, cut into florets
1 large zucchini/courgette, sliced lengthways
2 cups melting-type vegan cheese of your choice
1 Tbsp nutritional yeast
2 Tbsp tapioca starch
1 tsp sea salt
¼ tsp ground turmeric
¼ teaspoon ground garlic
3 cups soya milk, or other unsweetened plant-based milk
chilli flakes for garnishing (optional)

METHOD

Boil or steam your cauliflower florets and set aside.  Don’t leave them covered once cooked and tender, and don’t overcook them to the point of almost melting, tender will do.
Boil your pasta until al dente, drain and rinse with cold water to stop the cooking process from continuing, and set aside.
Grease a large, deep enough dish in readiness for assembling the recipe.  The one I used was around 10 inches in diameter and 3 inches deep.
Sauté your zucchini until golden on both sides and set aside.  Then do the same with the mushrooms.

5. Place your cheese, plant-based milk, nutritional yeast, tapioca starch, turmeric, salt and garlic in a high speed food blender/liquidizer (I used my Vitamix, which has been my dedicated workhorse for the last 6 years !) – and blend until smooth.

6. Then pour into a large non-stick saucepan, and heat up stirring almost constantly until it thickens.  Set aside as is for a few moments.

7. Place your cauliflower in the cheese sauce mix and gently make sure that all the pieces are immersed in the cheese.

8. Then add your pre-cooked pasta and pre-cooked mushrooms and do the same.

9. Gently spoon the mixture into your pre-greased oven dish, and carefully place your pre-cooked zucchini pieces on top around the edges, and make a cross in the middle for decoration if you wish.

10. Sprinkle on the chilli flakes, and bake in your pre-heated oven until golden on top.

11. Remove from the oven once golden, and allow to rest for 10 minutes before cutting out the portions and serving.  Enjoy !

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to scroll down to the bottom of this page and leave us a constructive comment.

suitable for vegans, vegetarians and meat-eaters alike

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Cauliflower Cheese & Mushroom PastaRecipe by Miriam SorrellCourse: Pasta, MainCuisine: Italian, British, MediterraneanServings

4

servingsPrep time

30

minutesCooking time

30

minutes

Easy Cauliflower Cheese & Mushroom Pasta

INGREDIENTS

200g penne (gluten free if you wish)

2 to 3 cups mushrooms, sliced and chopped

1 large cauliflower, cut into florets

1 large zucchini/courgette, sliced lengthways

2 cups melting-type vegan cheese

1 Tbsp nutritional yeast

2 Tbsp tapioca starch

1 tsp sea salt

¼ tsp ground turmeric

¼ teaspoon ground garlic

3 cups soya milk, or other unsweetened plant-based milk

chilli flakes for garnishing (optional)

METHODBoil or steam your cauliflower florets and set aside.  Don’t leave them covered once cooked and tender, and don’t overcook them to the point of almost melting, tender will do.Boil your pasta until al dente, drain and rinse with cold water to stop the cooking process from continuing, and set aside.Grease a large, deep enough dish in readiness for assembling the recipe.  The one I used was around 10 inches in diameter and 3 inches deep.Sauté your zucchini until golden on both sides and set aside.  Then do the same with the mushrooms.Place your cheese, plant-based milk, nutritional yeast, tapioca starch, turmeric, salt and garlic in a high speed food blender/liquidizer (I used my Vitamix) – and blend until smooth.  Then pour into a large non-stick saucepan, and heat up stirring almost constantly until it thickens.  Set aside as is for a few moments.Place your cauliflower in the cheese sauce mix and gently make sure that all the pieces are immersed in the cheese.Then add your pre-cooked pasta and pre-cooked mushrooms and do the same.Gently spoon the mixture into your pre-greased oven dish, and carefully place your pre-cooked zucchini pieces on top around the edges, and make a cross in the middle for decoration if you wish.Sprinkle on the chilli flakes, and bake in your pre-heated oven until golden on top.Remove from the oven once golden, and allow to rest for 10 minutes before cutting out the portions and serving.  Enjoy ! 

The post Cauliflower Mushroom Mac and Cheese appeared first on Mouthwatering Vegan.