National Vegetarian Week is a time to try sustainable plant-based recipes to help slow the threat of climate change. Why not try these tasty recipes?
National Vegetarian Week is 15th-21st May. Here are three of our suggestions for tasty meat-free recipes on a student budget.
Spicy bean burger
Ingredients
- 100g kidney beans
- 100g chickpeas
- Tin of refried beans
- 50g flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chilli powder
- ½ tsp cayenne pepper
- Salt and pepper to taste
- Neutral oil (sunflower or vegetable)
If using dried beans, cook them thoroughly according to the instructions. If using tinned beans, drain and boil for 5 mins. In a mixing bowl, use a potato masher to crush the beans a little bit. Mix with the refried beans and once combined, stir in the spices and flour. Make balls of the mixture and squash into a burger shape.
On medium heat, fry the patties for 10 mins on each side or until each side is crispy. Serve in a bun with your choice of salad and condiments. This pairs especially well with guacamole or spicy mayo.
Seitan roast “chicken”
Ingredients
- Tin of chickpeas (the water too)
- 200ml boiling water
- 250g vital wheat gluten
- 4 tbsp nutritional yeast
- 3 tsp bouillon or one veggie stock cube
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp white pepper
Stir the bouillon or stock into the boiling water. Blend together the water and chickpeas, including the water from the tin until it’s a smooth paste. Add the nutritional yeast and spices first, mix until combined, then add the gluten, blending for one minute. Leave it to rest for a minute, then blend for another minute. Wrap the dough in foil and steam for 90 mins, turning half way through.
Slice it up and serve with whatever trimmings you would have with a roast and you have a great sunday dinner for you and your housemates.
Salt and pepper tofu
Ingredients
- One block of firm tofu cut into cubes
- One onion, cut into chunks
- Two chillies, diced
- Three spring onions, sliced
- Three garlic cloves, minced
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp chinese five spice
Toss together the tofu chunks, salt, pepper, and five spice. In a wok or frying pan with a couple tablespoons of neutral oil on a medium-high heat, stir fry the tofu for 5-10 minutes, depending on how crispy you’d like it. Throw in the vegetables and garlic, and stir fry for a further five minutes. Serve with rice or noodles.
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