I started this on Facebook, but I wanted all you guys here to see it too.
I was off sick from work for a little while so I sat and watched Jamie’s 15 minute meals because his recipes are often easy to veganise. I then set myself a challenge to veganise every recipe in the book that goes along with the series and do it all in under 15 minutes.
This particular recipe was what I made the very first time that Mykey came over for dinner. I had to modify the recipe slightly because he is allergic to hazelnuts and soya yoghurt and I didn’t have any kale. It was also the first time he tried gnocchi so I took a bit of a risk and it went down an absolute treat. I’d even be tempted to say it was exquisitely delicious….. oh whoops! I just did! 🙂
* 4 vegan sausages. (I used Fry’s because I think they are the best and hold their shape very well.)
* 2 teaspoons of fennel seeds.
* 2 teaspoons of dried rosemary.
* 125 ml of red wine (I used a merlot from Co-Op.)
* 200 g tenderstem broccoli
* 700 g passata
* 400 g gnocchi
* pack of vegan bacon. ( I used Redwoods.)
* olive oil
* 40 g walnuts
* 1 teaspoon of maple syrup
* 200 g fine green beans
* 300 g spring greens
* 1 1/2 teaspoons of red wine vinegar
Ingredients out • Kettle boiled • Large casserole pan, high heat • Small frying pan, high heat • Large lidded pan, high heat
Cut the sausage into chunks and place in the casserole pan with the fennel seeds and rosemary.
Finely slice the bacon, put into the small frying pan with 1 teaspoon of olive oil and the walnuts and cook until golden, then add the maple syrup and remove from the heat.
Line the beans up and cut off the stalks, then put them into the large pan, cover with boiling salted water and the lid.
Cook for 4 minutes, then add the greens, tearing up any larger leaves.
Pour the wine into the sausage pan and let it bubble away while you check on the beans and greens.
If done, use a slotted spoon to transfer them to a colander to drain, leaving the pan of water on the heat.
Tear the broccoli tips into the sausage pan, then slice and add the stalks, along with the passata.
Add the gnocchi to the pan of water the greens were cooked in and pop the lid on.
Mix the olive oil, vinegar and a pinch of salt and pepper in a serving bowl, tip in the drained greens and toss to coat, then scatter over the crispy nuts and bacon.
When the gnocchi have been floating for a couple of minutes, drain them and toss with the sauce.
Season to taste and serve in the pan, or on a nice platter if you have such things. I had a plate. Haha!
…..and that was what won his heart. 😉