Vegan Food & Living Live – the ingredients you’ll need for the cook-alongs

Read Time:   |  24th April 2020

From 27th April – 1st May you can join a host of great vegan chefs for a special week of cook-alongs in Vegan Food & Living’s very first Instagram Live.

Every day at 12.30 we’ll be bringing you a different cook-along, so if you’re heading to the shops this weekend, add the following ingredients to your list and you’ll be ready to cook up a vegan storm!

Monday 27th April – Epi Vegan Brett Cobley’s #CreativeCupboardChallenge 
For the lentil bolognese you’ll need…

1 tbsp olive oil
1 cup red lentils (this will equate to 2 cups when soaked)
1 stick of celery, finely chopped
1 medium carrot, finely chopped
1 small onion, finely diced
4 cloves of garlic, finely chopped or minced
400g tin of tomatoes or sub for 5 fresh chopped tomatoes
1/2 can full of water
2 tsp rosemary
1 tsp oregano
1 tsp basil
1 tsp salt
100ml red wine (optional)
1 stock cube (optional)

Equipment needed
Saucepan
Wooden spoon/cooking utensil

 

Tuesday 28th April – Stu Henshall from The Alternative Kitchen doing tin can cooking
For the lentil super bean sausages with vegan mayo you’ll need…

1/2 red onion, chopped
1 garlic clove
? red pepper, chopped
5 sun-dried tomatoes, chopped
25g chestnut mushrooms
1/4 teaspoon fennel seeds
1/4 teaspoon cayenne pepper
1 tablespoon smoked paprika
1/4 teaspoon dried oregano
400g chickpeas (roughly a can, retain liquid)
400g black beans
2 teaspoons nutritional yeast
1 tablespoons tomato paste
1 balsamic vinegar
5 tablespoons buckwheat flour
1 teaspoon black pepper
1 teaspoon sea salt

For the mayo
60 ml aquafaba (the liquid/brine in a can of cooked chickpeas)
1/4 tsp ground mustard
1/4 tsp garlic powder
1/4 tsp sea salt
1 1/2 tsp apple cider vinegar
2 tsp maple syrup
180-240ml sunflower oil

Equipment needed
Potato masher
Mixing bowl
Chopping board
Frying Pan
Knife
Greaseproof Paper
Foil
Tall glass jar
Stick blender or whisk
Saucepan with steamer basket or some stainless utensils
Measuring spoons

 

Wednesday 29th April – Niki Webster from Rebel Recipes creating health snacks
For the flatbread with pea dip you’ll need…

Pea & mint dip
250g  peas, defrosted by running them in a sieve under the tap
12g/handful of fresh mint
Juice 1/2 lemon
2 tbsp extra virgin olive oil
1/2 tsp sea salt
Option to add 1/2 avocado

Easy flatbread
200g flour
Pinch of sea salt
100ml water
1/2 tsp baking powder
2 tbsp coconut yogurt or plant-based yoghurt

Equipment needed
Food processor
Griddle pan or frying pan
Mixing bowl
Chopping board

 

Thursday 30th April –  Romy London cooks with Oumph!
For the summer rolls you’ll need…

6-8 rice papers (round or square)
1 pack of Pulled Oumph! + a little oil for frying
1/2 cucumber, julienne
1 carrot, grated or cut julienne
1/2 avocado
2 spring onions, chopped
100g rice noodles, cooked
a handful of fresh coriander
sesame seeds (optional)

If you’re missing any of the above, simply replace the amount with your favourite veggies, cut into thin strips (peppers, sprouts, cooked mushrooms, small broccoli sticks, chilli work really well!) Rice papers are usually stocked in Asian supermarkets, health food stores, World foods aisle of larger supermarkets or you can also order them on Amazon

For the satay dip
juice of 1/2 lime
2 tbsp smooth peanut butter
2 tsp soy sauce
1-2 tsp sriracha or hot sauce
1/4 tsp garlic powder (optional)

Equipment needed
1 frying pan
chopping board and a sharp knife
1 bowl for the rice noodles
1 bowl + a whisk or fork for the sauce
hot water or kettle

 

Friday 1st May –  Valentina Fois from Lele’s finishes the week with sweet treats
For the no-bake desserts you’ll need…

dark chocolate
almond or peanut butter
rice puffs
frozen berries of choice
banana (not ripe)
walnut
peanut butter
any dairy-free berry yoghurt (any flavour, I will use blueberry)
cinnamon
fresh blueberries
pecans
dates

Equipment needed
small flat metal tray
any muffin tin, even a doughnut tin or tart tins
small brownie metal tray

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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