Ok so this probably the most pretentious thing I have made. I was watching Saturday Morning Kitchen and some dude is pan frying a poor ducks breast to put in a salad. I’m like, SCREW THAT!! Let’s veganise this baby, for the animals, for your health and for the planet baby, yeah! See these ingredients! 🙂
2 large potatoes
1 vegetable stock cube
4 runner beans
2 tins of mock duck
Firstly you need to do the potato fondants because they take about 35 minutes. Peel two large potatoes and core out a large cylinder.
Fry each end for about 3 minutes each in a hot, oiled pan.
In the meantime make up a pint of vegetable stock and pour it in a baking tray. Now place the two potato cylinders into that tray and place in the oven for 25 minutes.
Now slice the plums into quarters and boil for 10 minutes, before draining and frying with a large tablespoon of golden syrup for another five minutes. Then leave it to cool because that syrup is HOT!
Get your nicest non-stick pan, put a dash of oil in it, turn up the heat.
Open and drain your mock duck. Place the biggest, chunkiest bits in the hot pan and cover in salt and black pepper.
Turn once after 5 minutes.
Chop the carrots and runner beans. Place in a pan and boil for about 4 minutes.
Plate everything up in a way that please you. I did it in the most pretentious way I could think of.
The bearded one asked for a non-pretentious version so I gave him this:
I’d never made potato fondants before so this was a good experiment for me. The whole dish was divine and I managed to get everything to just the right texture. A dish to impress for sure! 🙂
I figured the other day that I’d not really done a half decent mock meat recipe on this blog. One of my favourite mock meats is duck. This is mainly because you can buy it outside of specialty stores and I have absolutely no idea what duck tastes like. I’d say that this tastes like a very savory braised tofu, which is great! Here’s my enthusiasm for mock duck:
Just kidding. 😉 I can show my appreciation on a far larger scale!
So here’s your ingredients list:
- Enough basmati rice to feed two people.
- A teaspoon of dried chili flakes.
- Two cans of mock duck. (I picked these up from Holland & Barrett.)
- Two tablespoons of mild curry powder.
- A sprinkle of sea salt.
- One tin of coconut milk.
- 3 cloves of garlic.
- A tablespoon of vegan butter. (I used Vitalite.)
- Two red onions.
- Two large potatoes. (Which you can see in the picture, but I only used one in the end.)
Place the butter, onion and garlic in a warm pan. Mix until butter has melted and then turn the heat down to it’s lowest setting.
Add the chili, curry powder and salt and stir again.
Dice your potato and add that in, ensuring that it gets fully covered in the spices.
Now add the mock duck and coconut milk. If you have never cooked with mock duck before, you’ll notice it comes out of the tin looking like this:
Just chop it up into smaller chunks and chuck it straight in.
After about 20 minutes simmering on a low heat with the occasional stir, get your basmati rice on.
You’ll notice that the colour of the source will begin to change and it will begin to thicken. This is absolutely intentional. Nobody likes a watery curry do they?
After another 10 minutes your rice should be done, so drain it and serve with some fresh parsley and of course the curry, which by now has been slowly infusing for around 30 minutes.
Believe me this dish is so simple to prepare considering for the layer upon layer of flavour you get at the end of it. I hope you enjoy and please remember to share far and wide so Queer Vegan can get some exposure!
Love and light! 😀