It’s January, and if you, like millions of others, are trying to cut down on your meat consumption this month, it doesn’t mean you need to miss out on flavour and spice. Vegetarian food can be extremelly flavoursome and filling and adding spice to it is very easy.
We have put together our top 5 spicy vegetarian recipe’s so all you need to do is follow the steps, eat, and hopefully feel a bit of burn. Remember if you are a bonafide chilli head, always put in a bit more hot sauce than what the recipe recommends.
1. @CONDIMANIAC’S VEGETARIAN SPICY KEBABS
Pitta breads (2x)
Handful of lettuce
Your favourite firm meat
substitute (we recommend Seitan)
Seance hot sauce
4 tbsp Sauerkraut
1 medium tomato
2 tbsp sour cream or garlic sauce
1/4 block of Greek feta
Some pickled green spicy peppers
Greek/Turkish spice mix
For the red cabbage slaw:
1/4 head of fresh red cabbage, shredded finely
Half of a red onion, cut in thin slices
The juice from half a large lemon
3 tbsp Extra virgin olive oil
Salt & pepper to taste
1. Cook up your meat (substitute) – for Seitan cut it into bite sized pieces and fry in a pan with a little bit of oil.
2. Add with some Greek/Turkish spices and at the very end, add 1 tbsp of Seance and finish cooking for two more minutes.
3. Cut all your fillings into bite-sized pieces.
4. Prepare the red cabbage slaw by mixing all the slaw ingredients and season to taste. Ideally let it stand for 5-10 minutes to soak up all the flavour.
5. Toast your pittas until they’re nice and warm and open them up so they form pockets, smear some sour cream or garlic sauce thinly on the inside, then assemble all your fillings.. Add teaspoons of sour cream/garlic sauce.
6. Add the slaw towards the end & top it all off with cubes of feta, pickled peppers and a light drizzle of Seance on the very top!
2. YUGO MISO CHIPOTLE QUESADILLAS
6 Large flour tortillas
1 Yellow bell pepper
1 Medium onion
1 Can of sweetcorn (drained)
1 Can of black beans (drained and rinsed)
4 Tablespoons Yūgō Miso Chipotle Stir-In Paste
A few handfuls of grated mozzarella cheese (level of cheesiness to your discretion)
1. Finely chop all the veg and sautée with a touch of oil until cooked through.
2. Add the beans and corn to the pan, along with the Miso Chipotle Stir-In Paste and cook for a further two minutes.
3. Transfer into a bowl and mix in the mozzarella cheese.
4. Fill half of each tortilla with the filling and fold.
5. Cook in a lightly oiled skillet until both sides of the tortilla have browned and the cheese has melted.
*If you’d like to freeze these, freeze before the final step, wrapped in cling film or aluminium foil. Microwave to defrost and cook as usual.
3. BAJ’S BLAZIN’ CHILLI PANEER
500g Paneer cheese Cooking oil
20g garlic Coriander to garnish
1 large onion Salt & Pepper
Tri coloured peppers 1 tbs of brown sugar
2 green chillies 4 tbs of corn flour
3 tbs of Baj’s Blazin’ Mango Hot Sauce 1 tbs of red chilli powder
1 tbs of dark soya sauce
1. Mix the cornflour with 20ml of water, add the red chilli powder and some salt & pepper.
2. Chop the paneer into small evenly sized chunks.
3. Heat a little oil in a frying pan.
4. Coat each piece of paneer in the corn flour mix and shallow fry for a couple of minutes until slightly golden. Repeat until all of the paneer has been cooked. Drain onto kitchen towel and set aside.
5. Chop the onions and peppers into evenly sized chunks and cook in a little cooking oil for 3-4 minutes on a medium heat.
6. Roughly chop the garlic and add this to the peppers and onions too.
6. Add in the Baj’s Blazin’ Hot Sauce, Soya Sauce and brown sugar to the peppers and onions and cook for a further 2 minutes on a medium heat.
7. Add the paneer in with the onions and peppers and cook on a medium heat for a further 3 minutes on a medium heat.
8. Slice the green chillies down the middle and cut into chunks.
9. Add salt & pepper to taste.
10. Serve with a garnish of coriander.
4. SATAN’S GRAVY FIERY TOMATO & PLANTAIN STEW
1 white onion, chopped
Garlic (as much as you can bare to peel)
2 red peppers, sliced
1 can black beans
1 can chopped tomatoes
1 yellow plantain, 1cm slices
1. Fry the onion, garlic and red pepper in a medium sized pan.
2. Add the black beans, tomatoes, a pinch of oregano and some salt & pepper. Bring to the boil and give it a little grief with a masher, then let it simmer and whimper.
3. Boil the rice.
4. Shallow fry the plantain until it’s golden and a tad crispy.
5. Assemble all on a plate then decorate with Satan’s Gravy according to your acquaintance with the devil.
5. MAK TOK MALAYSIAN SPRING ROLL
Oil – 2 tbsp plus extra for deep frying
1 whole cucumber – grated
1 whole carrot – grated
2 apples – grated
Mak Tok’s Sweet Chilli Paste – 2 tbsp (or as desired)
Pinch of salt and pepper
2 cloves garlic – minced
16 ready-made spring roll wrappers
1. Heat the oil and stir fry carrot, cucumber, apples, and garlic for 2 mins with a pinch of salt and pepper. Set aside.
2. Spread chilli paste on spring roll and wrap the stir-fried ingredients.
3. Deep fry until golden brown.
4. Serve with Mak Tok’s Sweet Chilli Paste.