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  1. Jackfruit, Black Bean and Mushroom Enchiladas

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    Jackfruit, Black Bean and Mushroom Enchiladas

    Jackfruit, Black Bean and Mushroom Enchiladas 

    Mexican food wasn’t something I had much before going vegan, but the more I experimented with food, the more I found myself delving into different cultures and cuisines and loving every second of it. This takes me back to the whole idea that veganism doesn’t limit you in any way, and that I now eat a much wider array of different foods to what i ever did before beginning my journey into a vegan lifestyle. 

    The ingredients for this are fairly interchangeable, if you can’t get your hands on the jackfruit (although it’s becoming a lot more widely available here in the UK in supermarkets and ehalth food stores, but can usually be found in your local asian foodstore), you can leave it out and add some more mushrooms or beans or even some vegan mince if you’re feeling fancy

     


     

    Recipe

    Yield: 6-8 portions (depending on use)

    Total Time: 5 minutes 

    Ingredients:

    Sauce:

    • 3 tablespoons plain flour

    • 1 or 2 teaspoon(s) chilli powder depending on taste

    • 1/2 teaspoon garlic powder

    • 1/2 teaspoon cumin

    • 1/2 teaspoon salt

    • 3 tablespoons water

    • 2 tablespoons tomato paste

    • 2 cups / 500ml vegetable stock

    • 1 teaspoon apple cider vinegar

    Filling:

    • 1 tin young jackfruit, drained and shredded

    • 1 white onion, finely diced

    • 1 cup / 100g mushrooms, chopped 

    • 2 tbsp olive oil

    • 1 tin black beans, rinsed and drained

    • 1 tsp smoked paprika

    • ½ tsp chilli powder

    • 1 tsp ground cumin

    • 1 tsp garlic powder

    • 3 tbsp soy sauce

    • ¼ cup / 60ml veg stock

    • 8-10 medium flour tortillas

    Cheesy Sauce:

    •  1 ½ cups / 225g raw cashews

    • ¾ cups / 175ml water

    • ½ cup / 20g nutritional yeast

     

    Method:

     

    1. For your sauce, add your flour, chilli powder, garlic, cumin and salt together in a bowl. Then in a medium pan warm your water on a medium heat. Pour in your flour and spices, then whisk thoroughly, followed by tomato paste and whisk again. Gradually add in your veg stock, whisking constantly. Then bring your sauce to the boil, at this time it should thicken slightly. Remove from the heat, whisk in your apple cider vinegar and place to one side.

    2. In a frying pan, place your jackfruit, onion, mushrooms and olive oil and fry off for about 5 minutes on a medium heat. Add in all the rest of your filling ingredients except for your black beans, then bring to a simmer, stirring occasionally. Allow to cook for 15-20 minutes, checking and stirring regularly. If your mix if getting too dry, add a bit more veg stock. Remove from the heat and stir in your black beans. 

    3. To make the cheesy sauce, soak your cashews by covering with freshly boiled water for 5-10 minutes and then draining. Then place all your ingredients for the sauce into a food processor and blend until smooth. If your sauce if too thick you can add a touch more water.

    4. To assemble, spread about half a cup of enchilada sauce on the bottom of your baking dish, and then fill each tortilla at a time with one large scoop of filling and one spoon of cheesy sauce, then roll up and place into the tray. Once they are all filled and placed side by side, top with the remaining cheese sauce and then enchilada sauce and bake in the oven for 20-25 minutes.

     

     


     

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget! 
    You can find me on Instagram

    Amy Northwood

     

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.


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  2. Savoury French Toast

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    Savory French Toast

    Savoury French Toast

    I’m going to be honest, until I went to share this recipe with you all, I had absolutely no idea that SWEET french toast was a thing. I’d grown up thinking that French toast was a savoury egg breakfast dish and has no idea that traditionally it was a sweet breakfast dish instead, so you can imagine my confusion when I started doing a bit of research and everyone was covering theirs in syrups and fruits.

    I can’t wait to start exploring the world of sweet French toast, but for now here's a delicious vegan savoury French toast. You can serve yours with some grilled cherry tomatoes, fried mushrooms and onions or as part of a full english if you really want to, dress it up or keep it simple, it’ll make a delicious breakfast either way!

    Any spare batter can be kept in an airtight container in the fridge for the following day, just be sure to give it a good whisk before use.

     


     

    Recipe

    Yield: 8 slices

    Total Time: 30M

    Ingredients:

    For the Batter:

    • 1 cup / 250ml soy or almond milk

    • 4 tbsp nutritional yeast

    • ½ tsp garlic powder

    • ½ tsp onion powder

    • ¼ tsp turmeric

    • ½ tsp dried mixed herbs

    • ½ tsp salt

    • ½ tsp cracked black pepper

    • 2 tbsp corn flour

    • 2 chia eggs - 1 chia egg = 2 tsp chia seeds mixed with 2 tbsp warm water mixed and left to one side for 2 minutes

    Others:

    • 8 slices thick cut crusty white bread or sourdough

    • Oil or vegan margarine for frying

     

    Method:

     

    1. In a deep dish, combine all your batter ingredients and whisk well, leave your batter your about 5 minutes to rest. If you’re slicing your own bread, this is a great time to do this. You can also start heating your oiled non stick pan at this point, you’ll want it nice and hot for when you place your bread in.

    2. Dip your bread into the batter one slice at a time, dipping each side briefly so it’s fully submerged, then place straight into the pan. I use a large pan and do 2-3 slices at a time, depending on the size of my bread. After a couple of minutes, lift your bread slightly with a spatula so it doesn't stick, if it's nicely browned you can flip it now, but don’t be afraid to leave it for longer. 

    3. Once both slides are nicely browned and crispy, simply serve on it’s own, or with whatever accompaniments or condiments you’d like, my favourites are ketchup, hot sauce, spinach, mushrooms, tomatoes or baked beans.

     

     


     

    Breakfast can be so easily overlooked, but it doesn’t need to be! We love breakfast here at HerBivore and couldn’t imagine getting through the morning without it, so we’re always coming up with new innovative ways to recreative our favourite classics in a delicious cruelty free way!

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week. 

     

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget! 
    You can find me on Instagram

    Amy Northwood

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  3. Minted Pea, Asparagus and Beetroot Tart

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    Minted pea tart

    Minted Pea, Asparagus and Beetroot Tart

    These are a great summer dish, the mint flavour in with the pea puree makes this dish so refreshing for a light meal on a hot day. There’s caramelised onions in this one too, but adding that to the title would’ve been a little overkill so hopefully if you’ve read this far, you’re now even more excited!

    There's a lot of different flavours here that all compliment each other beautifully, and I can't wait to hear what you all think about it!

    I have this one either on its own, or with a fresh crispy side salad.

     


     

    Recipe

    Yield: 4 tarts

    Total Time: 30 minutes 

    Ingredients:

    • 4 tbsp olive oil

    • 2 large red onions, finely sliced

    • 1 tbsp balsamic vinegar

    • 1 tbsp brown sugar

    • Salt and pepper

    • 1 tin garden peas

    • A good few sprigs of mint

    • 2 tbsp water

    • 50g beetroot, diced

    • 1 bunch asparagus spears, halved lengthways

    • One sheet of ready rolled puff pastry

    Method:

    1. Preheat your oven to 180c. Place 2 tbsp of olive oil, your red onions, balsamic vinegar and brown sugar in a small pan and heat on a medium heat for about 5 minutes, until your onions have nicely caramelised, then place to one side.

    2. In a food processor, place your drained garden peas along with your mint and 2 tbsp water, then blend until a puree is formed and place this to one side too!

    3. Unroll your pastry and cut it into 4 even sized rectangles, placing them onto a lined baking tray at this point before you fill them will make your life much easier. Firstly you want to spread your pea puree onto each one, leaving about 2cm gap around the edge of each tart. 

    4. Next, layer up with your caramelised onions, followed by some diced beetroot and finally share your asparagus out equally. 

    5. Bake for 10-15 minutes, until the pastry is golden brown; then remove from the oven and serve!

     


     

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news and free recipes straight to your inbox!

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget! 
    You can find me on Instagram

    Amy Northwood

    Get Notified When We Launch...

  4. Spicy Asian Tofu Stir Fry

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    Spicy Asian Tofu Stir Fry

    Tofu is not like marmite. 

    While that might be a weird opening statement, as you’re all thinking “the lentils have finally got to her head”, what I mean is that tofu is not a love or hate food. If you’ve tried tofu before and wasn’t too keen, this doesn't mean that you should cut it out your life forever.

    There’s so many different ways to enjoy tofu, you can have it breadcrumbed and fried, made into scramble or even into a cheesecake! Today though, im going to show you how to make it into a delicious  spicy asian stir fry, with the tofu balls being the pièce de résistance.



     


     

    Recipe

    Yield: 4 portions

    Total Time: 30 minutes 

    Ingredients:

    • 1 block tofu

    • 1 medium chilli, finely chopped with seeds removed

    • 50g breadcrumbs

    • 2 bunches spring onions, sliced

    • 1 inch piece ginger, peeled and grated

    • 2 tbsp olive oil

    • 2 tsp paprika

    • 1tsp chilli powder

    • 1 tbsp veg stock powder 

    • 2 tsp soft brown sugar

    • 200g beansprouts

    • 1 bag stir fry veg (or ½ red pepper, 50 broccoli, 2 medium carrots, 50g green beans, all chopped accordingly for stir fry) 

    • Sesame seeds to top (optional)

    Method:

    1. Press your tofu (this is a vital step many tofu novices try to avoid), then add your tofu, 1 bunch spring onions, fresh chilli, ginger and breadcrumbs to a food processor until it starts to clump together. 

    2. Remove from the machine and then shape into balls, you want them about the size of golf balls, then gently fry them in 2 tbsp olive oil on a medium heat, then remove from the pan and place to one side. 

    3. In the pan you just used, add your chilli powder, veg stock, sugar and 6tbsp of water. Then add in your stir fry veg mix and fry for 3-5 minutes, add in your tofu balls for a couple of minutes at the end and then serve topped with sesame seeds! 

     


     

     

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news and free recipes straight to your inbox!

     

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget! 
    You can find me on Instagram

    Amy Northwood

    Stay up to date with all our latest articles

  5. Red Lentil Ragu

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    Lentil Ragu

    Red Lentil Ragu

    We can always do with more quick weeknight dinner recipes, right? 

    As someone who works long shifts and has a lot of studying to do, I know you can’t always afford to be slaving over the stove for a couple of hours every night. This is why I want to share this one with you! 

    Pasta is always a great option for when you’re pushed for time, but sometimes it can be tough to make sure you’re getting enough of the good stuff in there too. Lentils are a high protein, high fibre member of the legume family so they are always a welcome addition. The chopped tomatoes and created carrots also sneak some vegetables in without you really noticing, so this is also a great recipe for the fussy vegetable haters! 

    I tried to keep the ingredients list down a bit to help keep this one budget friendly, but if you’re not on much of a limit or you’ve got some around, some finely diced celery goes great in this too.

     


     

    Recipe

    Yield: 4 portions

    Total Time: 30 minutes 

    Ingredients:

    • 2 tbsp olive oil

    • 1 white onion, finely diced

    • 2 carrots, grated

    • 3 cloves garlic, crushed

    • 300g red split lentils

    • 2 x 400g tins chopped tomatoes

    • 1L veg stock

    • 1 tbsp soy sauce

    • 2 tbsp tomato puree

    • 500g dried spaghetti

    • 1 tbsp dried basil

    • 2 tsp oregano

    • 3 bay leaves

    Method:

    1. Heat your oil in a large opan over a medium heat, then add in your onion, carrot and garlic and cook gently for about 5-10 minutes, stirring regularly. 

    2. Stir in your all the rest of your ingredients except for the spaghetti and then leave to simmer for about 15-20 minutes, or until your lentils are cooked. 

    3. You’ll want to check the packet for how long to cook the spaghetti for, and then time this so they’re ready at the same time. Once cooked, drain your spaghetti, you can either stir in all in together (this is what I like to do!) or you can serve your ragu on top!

     


     

    Say goodbye to boring weekday dinners and say hello to delicious lentil ragu. 

     

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news and free recipes straight to your inbox!

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget! 
    You can find me on Instagram

    Amy Northwood

    Stay up to date with all our latest articles