Usually at home I eat asian, mexican, italian, french, morrocon, but very rarely english… if i do it’s been premade such as a linda mccartney country pie and vegetables.
In italy they cooked me really good food, spaghetti, gnocci, cheeseless pizza, ravioli, canneloni, lasagne, frittatas (deep fried pizza puff doughnut type things), really good salads, risotto and more…
I eat similar stuff sometimes in england if not indian, thai, japanese, chinese etc, but realise my italian friend will be expecting traditional english cuisine, and usually eats quite a lot at meal times (pasta is just a starter!)
any ideas for fairly straight forward, flavoursome, good vegan traditional English meals?
Please help!
Hannibal the Cannibal - said
July 14 2011 @ 09:28
I’ve had a delicious vegan shepherd’s pie…try finding a recipe online!
zizzi_zamone - said
July 14 2011 @ 09:28
roast potatoes, raost parsnips
Saz - said
July 14 2011 @ 09:28
Try making a cottage pie but use quorn mince or try using kidney beans to make the mince. Or how about going a bit Scottish and serving some veggi haggis, neeps and tatties? AMAZING! I’m hungry now… off to the kitchen!
Earl s - said
July 14 2011 @ 09:28
veggie stew
**
do you think he will know if it is traditional or not ?
pinkskyinthecity - said
July 14 2011 @ 09:28
A take on Lancashire Hotpot -
Hearty Sausage Hotpot
Serves 4-6
Getting ready: 5 minutes
Cooking time: 25 minutes
1 onion, peeled and chopped
1 tablespoon vegetable oil
1 tin baked beans
1 tin chopped tomatoes
3 teaspoons mixed herbs
1 packet vegetarian sausages
How to make it
Step one: Fry the chopped onion in oil until beginning to brown.
Step two: Add the beans, tomatoes and herbs. Bring to the boil and then simmer until ready to serve.
Step three: Fry the sausages until browned. Cut into chunks then add to the beans. Continue to simmer for up to 15 minutes until required. Serve with crusty bread.
You could also try…
- Adding some chilli to spice it up.
- Using a different variety of baked beans, such as BBQ flavour. Ale and Mushroom Puff Pastry Pie with Champ
We found "Ale Pie" seems to be popular in many areas including Northumbria and Lincolnshire!
Serves 4
Vegan
Preparation and Cooking Time: 40 minutes
Ingredients
vegan margarine 100g
2 large bunches spring onions
550g small chestnut mushrooms
1 tbsp cornflour
½ tsp yeast extract
300-350ml light vegan ale
210g ready rolled puff pastry
800g floury potatoes, peeled
100ml unsweetened soya milk
Method
Preheat Oven to Gas 6/200C/400F.
1. Melt 50g of margarine in a large non-stick frying pan (you may find it easier to do in two batches). Chop the bottom 7cm part of the spring onions roughly and sauté briefly. Save the tops as you will need them later.
2. Cut the mushrooms into 5mm slices and add into the pan. Continue to sauté for 5 minutes until starting to colour, stirring to prevent sticking.
3. Take off the heat and sprinkle the cornflour over. Once back on the hob add the Marmite and 300ml of ale. Cook for a further 5 minutes or until mushrooms begin to soften. Use more ale if the mixture seems too dry.
4. Divide the mixture into 4 small soufflé/ceramic pie dishes. Cut out 4 circles of the pastry and place on top, leaving some room to rise. Brush with soya milk and make a small hole in the top to let the steam escape. Bake for 20 minutes until golden.
5. Cut the potatoes into large chunks and boil until soft but not falling apart. Drain and empty back into the pan to dry slightly. Add the remaining 50g margarine and mash very well. Finely chop the remaining green part of the spring onions and add, with enough soya milk, to make a smooth mash.
some more ideas:-
leek and potato soup
welsh rarebit
vegan creme of tomato soup
roast sunday dinner – use a veggie loaf/roast as the meat and the others are steamed veg – cabbage, carrots, brussels, creamed leeks, roasted parsnip and potatoes, and veggie gravy. don’t forget the yorkshire pudding!
Special Nut Roast
ingredients
* 1 large chopped onion 1oz wholemeal flour
* 1/4 pt vegetable stock 1 tsp yeast extract
* dash of soy sauce 2 tomatoes chopped
* 3oz wholemeal breadcrumbs 1oz rolled oats
* 8oz mixed nuts chopped (or 6oz brazil nuts grated & 2oz sesame seeds)
* 1 level tsp dried mixed herbs or 2 tbsps fresh parsley chopped
Gently fry the onion for 5 minutes
Stir in the wholemeal flour, then add the vegetable stock, yeast extract and soy sauce.
Keep stirring until this thickens, without burning.
Put this mixture in a large bowl with the chopped tomatoes, chopped nuts, wholemeal breadcrumbs, rolled oats and herbs.
Mix well together and spoon into an oiled ovenproof dish or loaf tin.
Bake for 35-45 minutes @ 375F (MK4, 190C)
Gently turn out onto plate/serving dish and allow to cool slightly before slicing.
any leftovers you can try it cold in a sandwich with your favourite mustard/pickle.
english vegan breakfast – veggie sausage, grilled tomato, fried bread, baked beans