If you’re looking for an easy week night meal that takes about 30 minutes, this is the dish for you.
It’s full of intense flavour and you can add bits to it to bulk it up if you are extra hungry.
2 tbsp vegetable oil
1 whole pack of mushrooms
1 tsp of Chinese five spice powder
2 tbsp plain flour
A thumb sized piece of ginger, shredded
250g of sugar snap peas or mangetout
2 spring onions, sliced
Then for the sauce:
3 lemons (finely grated rind and juice of 2, 1 thinly sliced.)
1 tbsp soy sauce
2 tbsp liquid vegetable stock
2 tbsp of golden syrup
2 tsp cornflour, dissolved in 1 tbsp of water
1) Make the sauce. In a bowl, mix together all the sauce ingredients, except the lemon slices, then set aside.
2) Heat the oil in a wok or a frying pan. Season the mushrooms to your taste and sprinkle with five spice and flour. Brown the mushrooms in the pan.
3) Add the ginger, mangetout and spring onions and sizzle for a few minutes.
4) Finally add the sauce and lemon slices and mix for 2/3 minutes until the sauce starts to thicken.
Serve over white rice. Enjoy! 🙂
It feels like we have had two days of sunshine since the beginning of 2014. In fact the weather is so bad that there is a severe weather warning across most of the country with mass flooding and possible tornado warnings. I’ve never known anything like it in my life! Whether you believe it’s the human race’s fault or it’s happening on it’s own, you can’t deny that the weather and climate are certainly changing.
With that in mind, is it any surprise that I am once again providing you with a delicious and healthy dose of comfort food to keep you warm? Not really! 😉
I rustled this up from scratch after a walk on the beach with the dogs and my family. I believe this might have been the first time my sister Donna has tried my food and she seemed to like it, so get in! 🙂
Ingredients for 5 adults:
3 leeks, chopped
6 small potatoes, peeled
4 garlic cloves, peeled and chopped
1 onion, peeled and chopped
1 vegetable stock cube
1 pint of unsweetened soya milk
1 tablespoon wholegrain mustard
Seeded rolls to serve
- Fill your largest pot to the half way point and place on the stove on a high heat.
- Place the potatoes, leeks, onion, garlic and stock cube in the water and turn down to a simmer for 20 minutes.
- Drain the water and place back on the hob, this time adding the mustard and soya milk. (If you want it to be extra creamy, here is the place to add a dollop of vegan butter if that sort of thing takes your fancy.)
- Turn off the heat.
- Use a hand blender to turn the soup into a thick and filling mixture.
- Serve with “buttered” half stale rolls that your Dad picked up for 8p. 😉 (Or some nice fresh ones are just fine too.)
It has also been mentioned in a lot of my outreach work lately that people believe vegan food is expensive. Here is proof that it isn’t. The total cost of this dish per head was less than £1. Please enjoy and share far and wide.