Chicken Style Leek Stew with Vegetable Dumplings

Chicken Style Leek Stew with Vegetable Dumplings

Chicken Style Leek Stew with Vegetable Dumplings

Delicious recipes from The Pioneers of Plant-Based Food

mins

serves

Ingredients

      Stew

  • 3oz/90g wholemeal (wholewheat) bread
  • 1 large leek, sliced
  • 2 cloves of garlic, thinly sliced
  • 1 packet of VBites Chicken Style Pieces
  • 300ml of vegetable stock
  • 2 sprigs of thyme, chopped
  • ½ lemon, juice only
  • 3 tbsp flour

    Vegetable Dumplings

  • 3oz/90g wholemeal (wholewheat) bread
  • ¼ pint (140 ml) soya milk
  • 1 small white onion, finely chopped
  • 1½ tbsp vegan margarine
  • 1 small carrot, finely chopped
  • 1 oz/30g mushrooms, finely chopped
  • 3 tbsp wholemeal (wholewheat) flour
  • 1 tsp baking powder
  • Sea salt
  • Freshly ground black pepper to taste
  • A good grate of nutmeg
  • 1-2 tbsp yeast flakes
  • VBites White Cheddar Style Cheezly

Method

Stew

1. Heat the coconut oil.
2. Cook the leeks and garlic for 2-3 minutes until softened.
3. Mix vegetable stock and flour, stir in, and bring to the boil. Cover and simmer for 5 minutes and make a medium consistency sauce. Add soya milk to thicken sauce to your preferred consistency if needed
4. For the dumplings, see the method below.
5. When the dumplings are cooked add to the sauce. Add a squeeze of lemon juice.
6. Add the soya chicken and warm through the sauce and serve, adjust the seasoning if necessary and serve in warmed bowls.
7. Garnish with thyme

Dumplings

1. Dice the bread. Put the diced bread into a bowl and pour the soya milk over it. Turn over a few times then leave to soak.
2. Saute onion in a small saucepan in 1 tbsp of the margarine for a minute or two.
3. Add the mushrooms and carrots to the pan and sauté for another minute or two. Lower the heat, cover the pan and leave the
vegetables to cook in their own juices for 5-10 minutes.
4. Knead the milky bread well. Add flour, baking powder, seasoning and nutmeg. Mix well. Stir in the vegetables. Leave to cool
briefly. Combine all ingredients and roll into small dough balls.
5. Bring to the boil a largish saucepan of lightly salted water. Put a ball of the dumpling mixture into the water one at a time until
all are in. Boil gently, uncovered for 15 – 20 minutes.
6. Melt the remaining ½ tbsp of margarine in a pan.
7. Drain the dumplings carefully in a colander. Transfer them to a bowl or plate, pour the melted margarine over them and then
sprinkle with the yeast or vegan Parmesan.
8. Add to the stew and serve immediately.

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Ingredients

  • 1 pack of Redwood/Vbites chicken style pieces
  • 1 Romaine lettuce
  • Croutons – shop bought or 2 slices of wholemeal bread if you wish croutons to be homemade
  • 1 bulb of garlic
  • Olive oil
  • VBites White Cheddar Cheezly
  • Coarse black pepperDressing
  • 3 tsp tahini
  • 3 tsp lime juice
  • 2 tsp agave syrup
  • 1 tsp French mustard
  • Bragg sauce
  • Garlic
  • Olive oil

Method

1. Lightly grill chicken style pieces and cubed wholemeal bread if making homemade croutons for ten minutes.
2. Whilst cooking, slice the Romaine lettuce, grate the garlic as little or as much as your taste buds require. Or roast the garlic if you require it to be less pungent, then sprinkle amongst lettuce leaves.
3. Add the croutons and VBites Chicken Style Pieces into the mix.
4. Mix dressing ingredients together
5. Pour dressing over salad and toss.

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Ingredients

  • 2 red onions, chopped
  • 4 cloves garlic, minced
  • 3 tbsp coconut oil
  • 1-2 diced red chillies
  • 1 tsp cumin
  • ½ tsp oregano
  • 5 chopped fresh tomatoes
  • 3 cups vegetable stock
  • ⅓ cup lime juice, around 2-3 limes
  • Coarse sea salt or Bragg sauce
  • Tortilla chips, crumbled (around 1
    small packet)
  • 1 pack VBites White Cheddar Style Cheezly, grated
  • Chopped fresh coriander
    (cilantro)

Method

1. In a large pan, sauté onions and garlic in oil.
2. Add chillies, cumin and oregano and sauté for a few
minutes.
3. Add tomatoes. Sprinkle tomatoes with salt making sure
you get a light covering of salt over all the tomatoes as
this releases their juice. (Alternatively use Bragg sauce.)
4. Cover, cook gently until tomatoes begin to release juices.
5. Stir occasionally.
6. Add stock and simmer, covered, for 15 minutes.
7. Add lime juice and salt to taste.
8. Serve topped with tortilla chips.
9. Grate cheezly over the tortilla chips and grill till melted.
10. Garnish with coriander.

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Ingredients

  • 1 pack of VBites Chicken Style Pieces
  • 2 tbsp coconut oil
  • 1 small cup of miso
  • 1 litre of vegetable stock
  • 1 can chickpeas, drained and rinsed
  • 6 oz rice noodles
  • 1 large onion (thinly sliced)
  • 1 cup peeled carrots (around 2 large ones thinly sliced)
  • 2 cloves garlic (minced)
  • 2-3 oz bean sprouts
  • 2 oz button mushrooms, sliced
  • 1 tbsp of mixed herbs
  • ½ tsp ground black pepper
  • 2 tbsp sweet sake (optional)

Method

1. In a large pan sauté the onion and carrots in the oil for
about 7 mins.
2. Add the garlic, button mushrooms, herbs and black
pepper and sauté for another 5 mins.
3. Add the vegetable stock and the chickpeas. Bring to a boil.
4. Then add the bean sprouts.
5. Add rice noodles into the boiling stock water.
6. Cook for 10-15 min, stirring occasionally. Add miso and
stir until blended. (Add extra miso and sake if you would
like a stronger flavour.)
7. Add the VBites chicken style pieces and warm through

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Ingredients

  • 1 tbsp Coconut oil
  • 2 tomatoes, chopped
  • 1 pack of VBites Chorizo Style Chunks
  • 1 onion (peeled/finely chopped)
  • 1 clove of garlic (peeled/finely chopped)
  • 2 sticks of celery (finely chopped)
  • 500g fresh spinach, washed and chopped
  • 1 tin of good quality cooked chickpeas, drained
  • 1.3 litres vegetable stock
  • Sea salt and freshly ground black pepper

Method

1. In a large pan, fry the chopped onion, garlic and celery in
coconut oil on a low heat till softened.
2. Add washed spinach, tomatoes, chickpeas and vegetable
stock. Bring to the boil, then lower the heat and simmer
for around 45 minutes.
3. Blend half of the mixture, then add back to pan.
4. Remove from the heat and stir in 2-3 tbsp of coconut oil.
5. Add the chorizo, salt and pepper and warm through.
6. Serve hot.

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Ingredients

  • (1 pack) VBites Beef style pieces
  • 3 tbsp sunflower oil
  • 1 large white onion, chopped
  • 2 Red potatoes
  • 2-3 medium-sized carrots
  • 6-8 Chestnut mushrooms
  • 2 tbsp VBites gravy powder
  • 1 tbsp of vegetable stock
  • 2 sprigs of sage
  • Black pepper
  • Water

Method

  1. Heat 1 tbsp of oil in a large pan and saute the onions.
  2. Add the carrots, potato and vegetable stock and bring to the boil. Then crisp the potatoes in the pan separately.
  3. Simmer for 15-20 minutes Adding the sprigs of sage whole, without removing any leaves.
  4. Dry fry the VBites Beef style pieces searing them on a high heat, carefully sealing each side. Set to one side.
  5. Slice the chestnut mushrooms and fry for 5-6 minutes.
  6. Parboil the potatoes and steam the carrots until cooked through, remove the sprigs of sage and mix in the beef style pieces and mushrooms.
  7. In a cup mix the gravy powder with a dash of cold water to make a paste and stir into the stew. Bring to the boil again stirring constantly to prevent lumps and thicken the stew.

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