Shredded BBQ Slaw Slider

 

img_9341It took me a while to name this sandwich – obviously I didn’t want to name it after an animal. Plus, it’s made from vegetables instead of flesh, so it tastes nothing like pulled pork. However, while I was writing the recipe for this spicy BBQ slaw, my intention was to recreate a ‘pulled pork’ style meal which was slow-roasted in BBQ sauce. But, of course, without the death. Continue reading “Shredded BBQ Slaw Slider”

Glamorgan Sausages: Selsig Morgannwg

img_9143For those who don’t already know, a Glamorgan sausage or Selsig Morgannwg – for the Welsh speakers among us –  is a Welsh vegetarian sausage which usually consists of cheese, leeks and breadcrumbs, and then fried until crisp and golden.

Traditionally a sharp cheddar cheese is used when making Glamorgan Sausages and it is thought that when they were first created back in the Second World War, Glamorgan cheese was used. However, due to the near-extinction of Glamorgan cattle, Caerphilly cheese is used in modern day recipes – Caerphilly is in the county Glamorgan.  However, any strong, sharp cheddar can be used. Continue reading “Glamorgan Sausages: Selsig Morgannwg”

Basic Vegan Custard

custard.jpgI don’t know if this is only a British thing, but as a Brit I can say that we do love our custard here. It was a main condiment, for me, as a child and I would slather it over all of my Nannas’, homemade pies and tarts.

After I went vegan, I started to crave apple crumble and custard all the time and I quickly started to feel jealously towards my younger-self, who would hungrily pour it over everything. Continue reading “Basic Vegan Custard”

Mexican-Style Nacho Burgers

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Do you often find yourself debating whether or not to pick up those frozen veggie burgers, whenever you come to the frozen aisle in a supermarket? I’m a sucker for it. I love veggie burgers and after 10 years of eating only veggie burgers (no meat), you’d think I’d be sick of them by now, but I’m not. They hold a special place in my ice cold heart and they probably always will.

Continue reading “Mexican-Style Nacho Burgers”

‘Cheezy’ Rissoles

DSC_2140.jpgI pretty much grew up eating Franco’s fish ‘n’ chips down on Aberavon seafront and I know anyone who reads this, who has also experienced the creamy, deep fried chip that Franco’s offer will agree they are the best chips ever. I’ve often found myself eating chips in other places, both in the U.K and abroad and comparing them to the humble chip at Franco’s and none of them are as good. Even now while I write this I can taste the distinctive flavour of their fatty product and all I want to do is rush out and get me some.

dsc_2127-2However, this post isn’t about Franco’s chips, this post isn’t even about Aberavon, it is about rissoles and one which was inspired by the cheesy rissole that Franco’s offer.

As the cheesy rissole is the only vegetarian option Franco’s make, I’ve found myself enjoying one many a time with a side of chips; staring aimlessly out over the oil slicked waves to Swansea, savouring every mouthful of that deliciousness.DSC_2135-2.jpgNow that dairy no longer agrees with my me and I’m vegan, I decided to try and make my own vegan Cheezy rissoles in the hope I could recreate that delightful treat I’ve enjoyed many times over the years as a vegetarian.Obviously my vegan rissoles aren’t as good as Franco’s rissoles and rightly so: creamy, cheesy and deep fried, I was never going to achieve that. However, they still didn’t disappoint my hungry tastebuds.

Ingredients

  • 1000g White Potato
  • 200g White Onion or Leek (finely chopped)
  • 1/3 Cup Nutritional Yeast
  • 125ml  Non- GMO Soy Milk
  • 30g Margarine
  • 100g Vegan Cheese (optional)
  • 1-2 Tsp Garlic Powder
  • 1.5 Tsp Onion Powder
  • 2 Tsp Dijon Mustard
  • 2 Handuls Fresh Parsley
  • 1 Tsp Thyme
  • 1 Tsp Sea Salt
  • 1/4 Tsp Black Pepper

Breadcrumbs

  • 2 Slices of Wholemeal Bread

Directions

Pre heat an oven to 175c (fan assisted)

Peel and chop the potatoes and place them in a saucepan to boil. Remove when they are soft enough to mash.

Heat a frying pan with the vegan butter and when hot enough,  sautée the finely sliced leek or onion until it starts to soften.

Mash the potatoes and stir in the ingredients, including the leek.

Now leave the rissole mixture to cool, before forming it into large balls and coating it in the breadcrumbs. When the rissole mixture cools, it will be easier to form into balls.

Place the rissoles on a lined baking tray – I also sprayed them with low fat spray – before popping them into the oven for 15 minutes or until they are golden all over.

NB: You can also deep fry these babies for a truly authentic british rissole.

Now serve with some chips and peas, sit back and imagine you’re at the beach.

For more vegan recipes follow me on Instagram and please tag me in any of the recipes you try here, as I would love to hear your feedback, whether it’s good or bad.

© The Hungry Welsh Girl 2016
All photos, recipes and texts are copyrighted unless otherwise stated.
All Rights Reserved.

Almond Butter Chik’n with Sticky Rice

imageHave you ever had one of those meals where you’re eating it and you don’t want it to end and  in amongst the mouthfuls and silent moaning, you’re mentally patting yourself on the back for creating such a tasty meal? Because that’s exactly what I was doing today while I was eating this delicious Almond Butter Chicken with Sticky Rice – modest I know – but simple meals are always the best.

Continue reading “Almond Butter Chik’n with Sticky Rice”

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