Full Of Kale

Full Of Kale is hoping to inspire and break the mould of vegan food being boring and bland, here for the animals and not for health. Let's Have Fun & End Speciesism!

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Seitan and Onion Pie

Seitan, Filling and Pie Recipe

                 1 Cup of Vital Wheat Gluten

2 tsp Vegan Gravy Granules

3 tbsp Nutrional Yeast

1 tsp Mustard Powder

1 tsp Onion Granules

1/2 tsp Garlic Granules

3/4 Cup Water

1/2 tbsp Dark Soy Sauce

Peasized amount Wasabi Paste

1 Large White Onion

1 Pack of Ready Rolled Puff Pastry (yes we cheated but feel free to make your own!)

Stock Recipe

6 Cups of Vegetable Stock

1 tbsp Dark Soy Sauce

1 tsp Mixed Herbs

2 Garlic Cloves (slightly crushed with skins still on)

Sauce Recipe

1 Cup Onion Gravy Granules

2 tsp Mustard Powder

1 heaped tsp Nutrional Yeast

1 1/2 tsp English Mustard

All of the left over stock from your Seitan once boiled and strained

Mix all of the dry ingredients in a large bowl, making a well in the centre to add the water and wasabi slowly mixing it until a firm dough has been formed.

Onto a clean work surface sprinkle plain flour and kned for 5mins and seperate into two round balls then leave to stand for 5mins longer. Whilst the dough is standing you can start bring the stock to the boil in a large saucepan, once boiling add your Seitan boil for 20mins then simmer for 30mins. This will then be ready for your pie!

Whilst your Seitan is simmering, preheat your oven to 200c and in a small frying pan heat up a dash of Olive Oil and chop your onion into large chunks, fry this until the onion starts to turn golden brown and then set aside for later.

Grease a large pie dish and lay out one sheet of pastry and trim the edges until your left with a circle inside your dish.

For the sauce put all of the dry ingredients into a mixing bowl and when your Seitan has finished simmering and doubled in size (the texture should be fluffy), strain the stock and add to the dry mixture. When whisked it should make a very thick rich gravy which you can add the Onion and Seitan chopped into chunks inside.

This mixture can then be spread over the pastry in your dish and topped with the remaining sheet of pastry and cut to size. We made stars out of the remaining dough but you can be creative and decorate your pie as you wish! Melt 1 tbsp of Vegan Spread and brush this over the top of your pie for a lovely golden finish.

Put your glazed Pie in the oven for 30mins, turning half way for an even finish. Serve with your favorite veggies and enjoy!

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Chipotle Seitan Quesadillas

Chipotle Seitan Recipe

1 Cup Vital Wheat Gluten

1/2 Cup Nutrional Yeast

1 1/2 tbsp Chipotle Chilli Flakes

1 tsp Garlic Powder

1 tsp Onion Powder

1/2 tsp Smoked Paprika

1/4 Light Soy Sauce

1/4 Dark Soy Sauce

1/4 tsp Liquid Smoke

1 Cup Vegetable Stock

1 Tin Pinto Beans (Mashed)

Salt and pepper (To taste)

Heat the oven to 200C

In a large bowl add the vital wheat gluten, nutrional yeast, salt and pepper, chipotle flakes, garlic, onion and smoked paprika powder, add the mashed pinto beans and mix in until combined. Make a well in the mixture for the light and dark soy sauce, liquid smoke and vegetable stock. Stir with a wooden spoon and your mixture should soon become a firm dough.

Line an oven proof dish with enough baking paper to cover both the bottom of the dish and the top of the seitan once it has been spread evenly in the dish. Cook in the oven for 30mins, when cooked it should have a crumbly fluffy texture which makes a great mince substitute in mexican dishes.

Quesadilla Filling

4 Spring Onions (Thinly sliced)

5 Small Sweet Tomatoes

1/2 Red Chilli (Minced)

Handful of Chopped Corriander

1 Block Vegan Cheese (Grated)

1/2 Onion (Thinly sliced)

1 Portion Chipotle Seitan

4 Tortilla Wraps

Spray Oil

This is the easy part! Heat up a griddle/frying and mix all of the ingredients above (besides the wraps and oil) in a bowl until thouroughly combined, generously cover half a tortilla wrap with the filling and fold. Spray a little oil into your hot pan and add your quesadilla, cook both sides until brown and repeat!

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Cheesy Garlic Kale Pizza Recipe

Base Recipe

300g Strong White Flour

1 Sachet Dried Instant Yeast

1 tsp Salt

1 tsp Dried Mixed Herbs

200ml Warm Water

1 tbsp Olive Oil

Or you can cheat and buy premade bases, Just check there is no whey powder snuck in!

Topping

1 tbsp Dairy Free Spread

1/2 Pack Grated Vegan Cheese

4 Cloves of Garlic (Finely chopped)

2 tbsp Fresh Herbs (Rosemary, Oregano, Tarragon, Basil, Marjoram)

1/4 Tub Vegan Cream Cheese

A pinch of Black Pepper

Handful of Kale Shredded

Heat the oven to 220C

For the Pizza Dough

Put all the dry ingredients into a meduim bowl and mix together with a wooden spoon, next make a well in the centre of the bowl and add your warm water and olive oil and mix until a soft dough is formed. Lightly flour a dry surface and knead the dough for 5 mins, return to bowl and leave to rise for 30mins. Once your dough has risen, knock it back by kneading for a futher 5mins then split your dough into 2 balls. Roll out to your desired size and then your bases are ready to go!

For the Topping

In a bowl mix the chopped garlic, fresh herbs, black pepper, dairy free spread until a soft spread is formed, add your grated cheese and mix well.

Spread a thick layer all over your pizza base, then top with little chunks of cream cheese and your shredded kale. Pop in the oven for 10mins and then enjoy the cheesy kale goodness!

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Smoky Mac N Cheese Recipe

2 Cups Macaroni Pasta

1 tbsp Dairy Free Margerine

1 1/2 tbsp Plain Flour

2 1/2 Cups Dairy-Free Milk (Oat was used but the choice is yours)

1 Heaped tsp Onion Granules

1 Heaped tsp Garlic Granules

1 tsp Smoked Paprika

2 tbsp American Mustard

1/2 tsp Liquid Smoke (Hickory is best)

2 Cups Nutritional Yeast

1/2 tsp Cayenne Pepper

1/2 tsp Mustard Powder

2 Cups Grated Vegan Cheese (Violife Pizza Cheese is our favourite!)

A Pinch of Chilli Flakes

Salt and Pepper to taste

Put the 2 Cups of Pasta into a large saucepan full of salty water and bring to the boil, once boiled turn down to a medium heat and leave to simmer until cooked. In a Medium saucepan, add your margerine and flour until a thick paste has formed, then add your chosen dairy free milk and whisk until smooth. Next, add your American mustard and liquid smoke. Once stirred in well, it’s time to add the onion granules, garlic granules, smoked paprika, cayenne pepper, mustard powder and nutritional yeast. Give all these dry ingriedients a thorough mix and add your grated cheese, bring your sauce mixture to the boil to thicken and then add to your drained pasta, mix together and enjoy!

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Courgette Cake with Lemon Buttercream Icing

Cake Recipe

600g Grated Courgette (Wrap it in a tea towel to absorb excess moisture)

450g Golden Granulated Sugar

400g Sieved Plain Flour

250g Dairy Free Spread

2 Large Bananas Mashed

1 tsp Baking Powder

1 1/2 tsp Ground Cinnamon

2 tsp Vanilla Extract

Pinch of Salt

Preheat oven to 180° and grease your cake tin (Any shape will do or make cupcakes!)

In a large bowl mix the grated courgette,mashed bananas, vanilla extract and dairy free spread. Once well mixed and your spread has softened add the sugar, sieved flour, baking powder, cinnamon and salt.

Give it all one final good mix, add your mixture to your greased tin and pop in it in the oven for 25-30mins or until it’s firm and golden brown. Once cooked leave to cool on a wire rack and enjoy or whip up a batch of the lemon buttercream icing!

Lemon Buttercream Icing

1 Cup Vegetable Shortening

1 1/4 Cup Dairy Free Spread

500g Icing Sugar

1 tbsp Sicilian Lemon Extract

1 tsp Lemon Juice

In a mixer add your vegetable shortening, dairy free spread and icing sugar until it starts to make a creamlike texture, add your lemon juice, extract and continue to mix until fluffy. Either spread it with an angled spatula or use in a  icing bag/syringe (Whichever is your preference) and get fancy! I edged my cake with poppy seeds and topped it with mixed nuts and freshly grated lemon zest but you can be creative and use whatever your heart desires, just have fun!

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Ginger Tofush Bites

Recipe

1 Cup Chilled Ginger Beer

1 Cup Self Raising Flour

3/4 Cup Cornflour

1 Sheet of Nori (cut into small pieces)

Salt & Pepper to taste

1 Block of Firm Tofu

2 Cups Ginger Beer

1/2 Cup Lemon Juice

 500ml Vegetable Oil

Chill one cup of Ginger Beer

Drain Tofu and cut into 1/2″ pieces then leave them to soak in a bowl with the 2 Cups of Ginger Beer and Lemon juice.

Heat the 500ml of Oil in a medium saucepan

Mix all dry ingredients in a bowl and add the chopped Nori, add the chilled Ginger Beer and Whisk until light and bubbly.

Once the oil is hot enough coat the Tofu in the Batter and fry until golden brown. Drain the oil and serve! Delicious with Rice, Chips or on it’s own.