World Meat Free Week
Today marks the first day of World Meat Free Week so we wanted to share some of our favourite vegetarian and vegan-friendly recipes with you. The tasty meals below have that ‘meaty’ texture but are completely plant-based.
World Meat Free Week (17–23 June) has been created to encourage people across the world to cut down on meat consumption. This is because experts have stated ‘by 2050 the developed world will need to reduce their meat consumption by 50 per cent’ for environmental reasons. Many have also chosen to be vegetarian and vegan for health and ethical reasons with currently more than 300,000 older vegetarians and vegan living in the UK.
If you decide to create one of these recipes in your care home or at home, make sure to send us a photograph of your residents or yourself enjoying the dish. We will be sure to share it on our social media channels to help share the message.
Vegetarian for Life currently has more than 1,300 care homes on its UK List who are committed to providing vegetarian and vegan food for their residents.
Mushroom, Nut & Cranberry Wellington
Time to prepare: 20 mins
Time to cook: 45 mins
Dietary requirements: Dairy-free, Egg-free, Vegan, Halal, Kosher
For the filling
- Oil for frying
- 1 large red onion, finely diced
- 1 garlic clove, finely chopped
- 350g mixed mushrooms, finely chopped
- 1 large carrot, peeled and grated
- 1 tbsp freshly chopped rosemary
- 2 tbsp freshly chopped parsley
- 1 tsp dried sage
- 1 tbsp lemon juice
- 1 tbsp tomato purée
- 1 tbsp vegetarian Worcestershire sauce
- 100g fresh breadcrumbs
- 200g mixed chopped nuts (brazils, almonds, hazelnuts, pine nuts)
- Salt and pepper to season
- 2 tbsp cranberry sauce
For the pastry
- 1 packet vegan puff pastry
1. Preheat the oven to 180°C/350°F/gas mark 4. Grease a baking tray with oil.
2. In a large pan, sauté the onion and garlic on a low heat until translucent.
3. Add the mushrooms, carrot, herbs, lemon juice, tomato purée and Worcestershire sauce and continue to cook for 10–20 minutes.
4. Once the mixture has reduced, remove from the heat and add the breadcrumbs and nuts. If the mixture is a little wet, add more breadcrumbs. Season with salt and pepper and allow to cool to room temperature.
5. Roll the pastry into a large rectangle to fit a regular sized baking tray. Spread the cranberry sauce down the middle of the pastry and spoon the mushroom mixture on top, forming into a sausage.
6. Score the sides of the pastry either side of the mixture and plait. You’re aiming to create a large sausage roll.
7. Place in the preheated oven and bake for around 30–45 minutes, or until pastry has risen.
Coronation ‘Chicken’ Pastries
Time to prepare: 20 mins
Time to cook: 15 mins
Dietary requirements: Dairy-free, Egg-free, Vegan
- 280g packet vegan QuornTM chicken pieces
- 1 packet ready-rolled puff pastry (e.g. Jus-RolTM)
- 1 tbsp dairy-free milk
- 1 tbsp vegetable oil
- 75g dairy-free mayonnaise
- 1 heaped tsp mango chutney
- 15g sultanas
- 1 level tsp curry powder
- 1 level tsp turmeric
- Pinch of salt
- 1 small tomato, chopped into small pieces
- Fresh coriander, chopped
Recipe makes six pastries.
Recommended serving size: two pastries per person.
1. If you are using frozen Quorn pieces follow the packet instructions to heat them thoroughly in advance. Set them aside to cool completely.
2. Cut the pastry into six squares and shape each square into a ‘twisted corner case’. (The Jus-Rol website has an easy tutorial.)
3. Mix the milk and oil and brush the pastry with this mixture. Bake at 220°C/425°F/gas mark 7 for 12–15 minutes or until the pastry is golden brown.
4. Meanwhile, combine the mayonnaise with mango chutney, sultanas, curry powder and turmeric. Stir in the chicken-style pieces and season with a little salt if needed.
5. Divide the coronation ‘chicken’ between the six cases and decorate with a few tomato pieces and a sprinkle of chopped coriander.
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