This isn’t a meal you have to prepare in advance, but I do love to have coriander (cilantro) on hand in the freezer at all times. Whilst it’s available frozen in some big and speciality supermarkets, it’s very costly. You can grow your own coriander, […]
Category: secondary allergens
Keralan inspired tofu molee that’s perfect for vegans, vegetarians and anyone who loves their food spicy! Although not exactly a traditional meen molee, this South Indian inspired dish pays homage the fish molee with its superfecta of hot, sweet, salty and sour flavours. It hits […]
Tomato Vegetable Sauce
The versatility of this tomato sauce is phenomenal. You can use it as the base of any tomato based dish like curry, ratatouille, bolognese sauce or as a pizza or bruschetta topping. You can add whatever vegetables you like, the ones in the recipe are my favourites but just use what you have to hand. It’s a low carb, low GI sauce and fits in well with so many different diets.
Simply leave the sauce chunky or blitz with a cheap hand blender (like this one here) for something that may even fool children who “don’t like vegetables”. Just toss it through some pasta, add some protein like smoked tofu pieces or seitan, and some fresh herbs. Or make a delicious curry by adding a spoonful of garam masala and grated ginger and serving with steamed basmati and chopped coriander. See our Tofu Molee recipe here for an in-depth curry with this sauce and a few extras added.
Tomato Vegetable Sauce Recipe
I don’t tend to freeze this recipe because it’s just so quick to make and we get through it so quickly, but you can if you like. Just pop it into reusable freezer bags (be warned, it stains!) You can make a little extra and put it in the fridge in a jar once cooled, then use that the next day for mini pizzas or a quick lunchtime curry
Tomato Vegetable Sauce
One of the most versatile recipe bases around, low carb, vegan and gluten-free
By: Nikki Kamminga
- olive oil (optional)
- seasoning (optional)
- onion (optional)
- peppers (optional)
- aubergine (optional)
- carrot (optional)
- courgette (optional)
- mushrooms (optional)
- 2 cloves crushed garlic (optional)
- tablespoon tomato purée
- tin chopped tomatoes or passata
- Step 1 1. Chop all of your vegetables into fairly small pieces, then heat the oil in a heavy bottomed saucepan
- Step 2 2. Add the vegetables and fry until starting to go golden. If you’re not using oil then keep a glass full of water next to your cooker and add a little at a time to stop them sticking
- Step 3 3. Add the chopped garlic and tomato purée to the pan and cook until the oil starts to separate
- Step 4 4. Add the chopped tomatoes or passata and cook through until hot. Simmer until the veggies are fully cooked then transfer to a bowl
- Step 5 5. Use the stick blender to blend the sauce to the consistency you need. Don’t blend in the pan or the heat can warp the blender and overheat the motor. When it’s all blitzed up you can transfer it back to the saucepan
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Open Falafel Wrap During my student days in City of Bristol College my favourite treat for lunch was a trip to the falafel van outside the Hippodrome, by the fountains. It was so exotic to me and I’d have a hot styrofoam cup of strong […]
This low carb bolognese is the cornerstone of our family meals. Pasta has always been a staple of my diet, and as a family we eat it two to three nights a week. Since becoming vegan three years ago, I’ve kept our family’s diet very similar, […]
This vegan pancetta pizza is mouthwateringly delicious and would impress even meat-loving friends and family. It’s perfect for autumn/fall when the season conjures up romantic images of bonfires and smoky food, toffee apples and fireworks in crispy electric air. The “magic” ingredient is vegan pancetta, which is quite simply the new Waitrose vegan bacon! You could use any vegan bacon, and there are lots on the market, but I love this one for its smokiness, glossiness and lovely texture and lots of people on the vegan Facebook groups say it’s the best replacement they’ve ever tasted. They do have “smoky streaky pieces” but they weren’t available so I just chopped up their bacon.
The Waitrose vegan bacon contains VWG (vital wheat gluten) and soy protein, so it’s a kind of seitan. You could use homemade seitan cubed for this recipe, especially if you’re living plastic-free or soy-free, and there will be a recipe coming soon. For convenience, however, I just chopped up the pre-packaged vegan bacon and added it along with the other toppings.
Vegan Pancetta Pizza Base
As a busy parent, I love to make things from scratch but sometimes it’s necessary to take a little short-cut especially as a business owner. Some days I buy ready-made pizza bases, garlic flatbreads, I use a frozen paratha, puff pastry sheet or even ready-rolled pizza dough (like tne ASDA own brand one). Today I was staying with my mum and shopping in Waitrose, and their dough was quite expensive. Instead, I picked up a pack of bread mix for about £1 and used half of it; this makes two pizzas so you’re looking at about 25p per base. To get the authentic crispy and crunchy base, I always use a bit of medium or rough cornmeal (polenta). I added some truffle infused olive oil for that umami flavour in the base but use regular olive or rapeseed oil if you’re allergic, or just don’t like mushrooms.
Gluten-Free Vegan Pancetta Pizza Base
Gluten-free variation, use gluten-free ready rolled puff pastry as a base, which you can get on repeat delivery from Amazon Groceries. Smoked tofu, sliced and sprinkled with smoked salt, makes a lovely alternative to vegan bacon, as well as griddled aubergine (eggplant).
Vegan Pancetta Pizza Sauce
I always make my own pizza sauce. For myself, I’m happy with just chopped tomatoes but the kids and hubby like it really tomatoey so add a good squeeze of tomato purée if you like. I added some salt but regretted it so just put in a grind of black pepper if you like, and again you can add some crushed garlic but I chose not to. Spread it quite thinly on your pizza base so the taste isn’t overpowering.
Vegan Pancetta Pizza Toppings
You can use any vegan cheese such as mozzerella, Cheddar or red Leicester styles grated. You can even make your own vegan cheese (click here) and we have some recipes coming soon! Include any other toppings you’d like that fit in with your dietary requirements, such as pineapple, sliced red or white onions, mushrooms, sweetcorn, black olives, sliced peppers (bell peppers), jalapenos, asparagus, rocket, griddled aubergine (eggplant), marinaded artichoke hearts, vegan feta style cubes, extra herbs like oregano and basil or marjoram and thyme. If you’d like a seafood vibe, add some finely chopped seaweed (nori) to the tomato sauce and add seaweed pearls, which are available in IKEA next to the caviar.
To get the most incredible base you can use a pizza stone like this which helps give the authentic Italian flavour. My friend Mya in Tanzania cooks her pizzas on a charcoal cooking pot made out of a recycled paint can, piling coals around a saucepan and on the lid to create an oven… genius!
Vegan Pancetta Pizza
This gorgeous smokey pizza is mouth-wateringly delicious and a big hit with the whole family
By: Nikki Kamminga
- half a bag of bread mix
- warm water
- olive oil (truffle infused if you can eat mushrooms)
- medium coarse cornmeal (polenta)
- half a tin of chopped tinned tomatoes
- squeeze of tomato purée
- cracked black peppercorns
- a little crushed garlic (if you can eat garlic)
- vegan mozzerella
- vegan bacon
- a few leaves of fresh rosemary
- Step 1 Pizza base: follow the instructions on the pack to make your bread dough, adding warm water and olive oil. Leave to rest for one hour somewhere warm with a damp tea towel over the top
- Step 2 Divide the dough in two and roll into circles or ovals for pizza bases, with a little cornmeal on both sides. You can freeze one at this stage, or add the toppings then freeze for another day
- Step 3 Preheat your oven as hot as it will go, preheat a pizza stone for the most amazing taste
- Step 4 Tomato sauce: combine the chopped tomatoes, a little purée, pepper and garlic (if you like) and spread thinly on the pizza base
- Step 5 Top with chopped vegan cheese and bacon, chopped rosemary, a good glug of olive oil and any other topping you’d like to add. Cook in the oven until the base is golden and crispy
Please note this blog contains affiliate links meaning we make a small amount of commission based on your purchases at no extra cost to you. You’re 100% responsible for the ingredients you add and because ingredients in premade foods might change, we recommend you check each and every time you buy something and double check when cooking. We may list a recipes as garlic-free, for example, but put optional garlic in the ingredients – if you are allergic or intolerant to the ingredients listed please do not add them!
Comment below if you’ve tried this recipe or you’d like us to add something new!
Gluten-free vegan omelette which can eat to your heart’s content with this super easy recipe. I’ve been meaning to write out this recipe for ages now because it’s such a staple in my kitchen, it’s vegan, it’s budget friendly and it’s super quick to whip […]
After seeing a post on a vegan Facebook group for ideas for a nice smokey chilli for someone’s omni hubby, I posted the list of ingredients we use in the Smokiest Chilli Ever recipe. My hubby is the infamous Viking from this video. The one […]
This super thick greek style cashew yogurt has just two ingredients, is raw vegan, gluten-free, nut-free*, high in protein and low in carbohydrates and low GI. It’s thick and creamy without being super full of fat, plus you can rest assured the fat you’re getting is really good for you.
I know there are concerns about cashew pickers in India being paid a fair wage and sensationalist articles that will have you feeling guilty no matter what you eat (avocados being the latest in the firing line). When I was 19 I went to Goa in India where cashew trees were imported by the Portuguese in the 1560’s. where a big portion of their income comes from growing cashews. What I loved was that the outside of the cashew, the fruit, is used to make all sorts of things even though it doesn’t taste that great on its own and it can burn the hands of the workers. So by buying fairtrade you’re making sure the people are paid a fair wage. The rain there is enough to grow these gorgeous fruits, but each one only produces one cashew which is why they’re a little more expensive than peanuts, for example. But for taste, versatility and texture they win out for me as the best dairy replacement.
If you can get fairtrade cashews for under £20/kg you’ve got a good deal, standard ones are about £12/kg.
For this recipe you’ll need a stick blender and jug or a bullet blender and some warm water. As for the magic ingredient, it’s all down to the probiotics. You can, if you prefer, use a tablespoon of any other live yogurt such as coconut yogurt or even dairy, as a starter. If you’re a new vegan and are still using up the last of your diary you don’t need to go out and buy plant-based yogurt. It’s really expensive and that’s why I make it!
The most economical way to start any yogurt though is with a probiotic capsule. Once you’ve made it once you can keep back a tablespoon each time for your next batch (I have a little jar in my fridge for it and hubby is very good at not feeding it to the kids. You can get these capsules in most chemists and health food shops but many of them come in gelatin capsules, made from animal products. So be careful to get vegan ones to make sure they’re cruelty-free.
I like the Veganicity ones that are reasonably priced and say they’re made up of “1.25 Billion Beneficial Bacteria Vegan Megadophilus, which naturally helps us digest our food, plays a vital role in our immune system and impacts on our general health. Beneficial bacteria not only help to digest food, but also have a role to play in immune system function and the production of B vitamins and fatty acids“.
You need to keep yogurt warm for it to work and you can buy special yogurt makers but a cool box or insulated food container will work perfectly too and use zero electricity! We’re going to be using this method to make fresh vegan yogurt in Tanzania because everyone uses these ingenious containers. It means you can cook an entire meal on one charcoal burner and keep each dish hot while you make the rest.
1. Soak the cashews overnight in cold water and they’ll more than double in size. Drain and just cover with hot but not boiling water. Blend really well until you have a fine consistency. No need to strain
2. Add the probiotic or yogurt starter while it’s still warm. You can put in a pinch of salt and a squeeze of agave syrup for flavour if you like, which helps the flavour taste more “yogurty”.
3.Put your mixture in a yogurt maker or in a container floating in warm water in the cool box. The water should be slightly warmer than body temperature. Leave it for 4-6 hours and if necessary change the water so it’s still warm. Body temperature is perfect. You’ll notice it’s bubbling already and slightly sour.
4. After at least 8 hours or overnight (I’ve forgotton them for days and they’re still good) you can refridgerate the cashew yogurt. I like to strain it gently in muslin to thicken it and amplify the flavour.
We love this cashew yogurt in pudding bowls,
*cashews really aren’t nuts, but if you have a severe allergy check the may-contains as some will be packaged with peanuts. Give them a good check after soaking too
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This literally couldn’t be easier and for the microwave-owning vegans out there this basmati rice hack will save you so much time and washing up. You simply get a microwavable glass dish like this Pyrex casserole dish, it doesn’t need a lid but they’re handy […]