Pomegranate BBQ Okara Meatballs

• Meatball Ingredients
  • 135 g chopped onion
  • 3 cloves garlic, chopped
  • 1 tbsp yeast extract (e.g. Natex)
  • 1 1/2 tbsp tomato ketchup
  • 1 1/2 tbsp vegan worcestershire
  • 200g fresh okara (as much liquid pressed out as possible before weighing)
  • 1/2 tsp dried mint
  • 1/4 tsp celery salt
  • 3 tbsp fresh parsley, finely chopped
  • 1/4 tsp mixed spice
  • 160g vital wheat gluten
  • oil, for frying

• BBQ Sauce Ingredients
  • 1 tsp olive oil
  • 1-2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp pomegranate molasses
  • 2 tbsp red wine vinegar
  • 1 tbsp brown sugar (add more if it’s too tangy)
  • 1/8 tsp cumin
  • 1/8 tsp coriander
  • 1 tsp liquid smoke
  • salt, to taste (about 1/8 tsp works for me)

• Directions/Method
  1. Blend the onion, garlic, yeast extract, ketchup, and worcestershire to a paste in a spice mill or small food processor. Tip it into a large bowl with the okara and the spices. Mix well. Knead the vital wheat gluten into the wet ingredients for a minute or two, or until it begins to look stringy.
  2. Form the dough into approximate tablespoon sized meatballs and don’t worry if they look like they’re falling apart a little- the gluten will bind better after steaming.
  3. Steam the meatballs for 30 minutes (my preferred method is in 3 tiers of bamboo steamers, but it doesn’t matter how you do it). Once finished steaming, allow them to cool and then refrigerate for at least a few hours (until properly cold).
  4. Prepare the pomegranate BBQ sauce in the meanwhile by frying the garlic in the olive oil for 30 seconds before adding the remaining sauce ingredients.
  5. To put everything together, heat some oil (a tablespoon or two) in a large frying pan to medium or medium high heat. Fry the meatballs until evenly(ish) browned and then stir in the BBQ sauce just to heat through before serving.

Vegan Sausage and Aubergine Stuffed Shells

• Ingredients
  • 1 tbsp olive oil, divided
  • 175 g (6 1/4 oz) finely chopped veg sausages
  • 115 g (1 cup) chopped onions
  • 1 aubergine/eggplant, roasted and chopped.
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 3 cloves garlic, minced
  • 1/4 cup okara (crumbled pressed firm tofu would work too)
  • 1/4 cup nutritional yeast
  • 255 g (9 oz) spinach leaves, blanced, drained, and chopped
  • 3 tbsp parmezano (or other cheese sub if you can’t source this)
  • 1 tbsp fresh lemon juice
  • 185 g (6.5 oz) pasta shells
  • 6 fresh tomatoes (with juices), peeled and seeded
  • 80 ml (1/3 cup) soy (or other non-dairy) cream
  • 2 tbsp chopped fresh basil
  • 70 g (2.5 oz) grated vegan cheese

• Directions/Method
  1. Heat 2 tsp of the olive oil in a large skillet over medium high heat. Sauté the sausages for a few minutes and then tip in half of the onions and all of the aubergine/eggplant. Sprinkle 1/4 teaspoon of the salt over the contents of the pan and a pinch of the red pepper, stirring it all together and cooking for a further 5 minutes. Turn the heat down to medium and add half of the garlic. Cook for just a minute so the garlic doesn’t burn, then transfer the mix to a large bowl to cool.
  2. Meanwhile preheat the oven to 175 c (350 f) begin preparing the sauce by heating the remaining teaspoon of oil in a saucepan to medium high, and sauté the other half of the onion for 3-4 minutes, or until translucent. Chuck in the last bit of garlic and cook another minute before adding the tomatoes, 1/4 tsp salt, and the remaining red pepper flakes. Stir together and cook for 5 minutes. Mix the cream through the sauce and leave to simmer over medium heat for around 20 minutes, or until it reduces by a third and thickens a little.
  3. Bring a large pot of water to the boil and cook the pasta shells until al dente, generally around 10 minutes, but check the package instructions to get a more accurate idea. Lightly oil a medium casserole dish.
  4. Stir the okara, nutritional yeast, parmezano, lemon juice, and spinach into the sausage and aubergine jumble. Pack the pasta shells with as much as you can get in (you may still have a tiny bit of mix left, which serves as an appetiser since you still have nearly an hour to wait until dinner). Place the prepared shells in the casserole dish.
  5. Stir the basil through the tomato sauce and pour it evenly over it over the shells. Sprinkle with the grated cheese and cover the whole lot with foil. Pop in the oven for 35-40 minutes, then remove the foil and cook for a further 15 minutes to crisp the top a bit.
  6. Remove from the oven and leave to sit for a few minutes, but I’m only saying that because other recipes do. Who really waits that long for their dinner? Christ, get real.

Fishless Fried Okara Patties

• Spicyish Mayo Dip Ingredients
  • 2 tbsp vegan mayonnaise
  • 1 tbsp tomato ketchup
  • 1/2 tsp sri racha or chili sauce
  • 1/4 tsp prepared dijon mustard
  • 1 1/2-2 tsp finely chopped chives

• Okara Patty Ingredients
  • 150 g (3/4 cup) packed fresh okara
  • 2 small spring onions, finely diced (scant 1/4 cup) or 35 g (1/4 cup) finely chopped yellow onion
  • 25 g (scant 1/4 cup) finely diced celery
  • 5 g (scant 1/4 cup) chopped parsley
  • 35 g (3 tbsp) potato starch
  • 30 ml (2 tbsp) veg worcestershire
  • 1/2 tsp salt
  • 1/2 tsp dried dill
  • 1/2 tsp paprika
  • 20 g (1/3 cup) panko breadcrumbs
  • Vegetable or groundnut (peanut) oil to fry

• Directions/Method
  1. First make the sauce/dip by simply stirring together all the ingredients. Easy peasy.
  2. In a large bowl mash all of the patty ingredients but the panko breadcrumbs and oil together. Shape into 6 vaguely even sized balls and press down to 1/2 inch thick patties (they might crumble a bit, but the patties will hold together after heating in the oil).
  3. Spread the panko out on a plate and press each patty firmly into the breadcrumbs until well coated (you may find more success in actually pressing the balls into patties while laying on the panko). Turn over and repeat, lightly pressing extra breadcrumbs on the top to cover any areas missed. Flip again and do the same for the other side.
  4. Heat 1/8-1/4 inch of oil to medium heat in a heavy bottomed frying pan. Place the patties in the oil and cook for 3-4 minutes before carefully flipping and cooked a further 3-4 minutes. Don’t overcrowd the pan; you may need to fry these in two batches.
  5. Remove the patties with a slotted spoon and transfer to a plate lined with a few sheets of paper towels.
  6. To serve as part of a main meal, garnish with the sauce and serve alongside boiled new potatoes with “butter,” chopped chives and/or a few pinches of dill.

Steamed Okara Soy Burger

• Ingredients
  • 1/2 cup TVP (textured vegetable protein)
  • 1/2 cup (approx 100g) strained okara (press as much liquid out as possible, but don’t strain yourself)
  • 1/2 cup red wine
  • 1/4 cup nutritional yeast
  • 2 tsp onion powder
  • 1 tsp yeast extract (like Natex)
  • 1/2 tsp salt
  • 1/2 tsp each thyme, oregano, cumin, and mustard powder
  • 1/4 cup vital wheat gluten

• Directions/Method
  1. In a coffee or spice mill or food processor, grind the the TVP with the spices to a fine powder. Mix thoroughly in a large bowl with all of the other ingredients except the vital wheat gluten.
  2. Incorporate the gluten flour into the mix, kneading for about two minutes. The dough will be fairly stiff, but still workable.
  3. Divide the dough into two parts, forming each into a ball. Press each one between the palms of your hands to form a rough burger shape and place each one on greaseproof or wax paper in a steamer basket.
  4. Steam the soy burgers for 30 minutes and then proceed to use as you would any other burger (e.g. grill with vegan cheese on top).

Italian Okara Meatballs

• Ingredients
  • 1/2 cup plus 1 tablespoon (75g) vital wheat gluten
  • 1/4 cup (30g) oatmeal, ground to a fine powder
  • 1/4 tsp each oregano, thyme, and celery salt
  • 1/2 cup fresh okara, as much liquid squeezed out as possible
  • 90g chopped onion (about one smallish onion)
  • 1 tbsp (15ml) vegan worcestershire sauce
  • 1 tbsp (15ml) ketchup
  • 2 tsp Natex or yeast extract spread
  • 2 cloves fresh garlic, smashed
  • 1/2 tsp dijon mustard

• Directions/Method
  1. Mix the dry ingredients, the gluten flour, spices, and oatmeal powder (use a grinder or blender/liquidiser to grind whole oats) in a medium bowl.
  2. Make a paste out of all the remaining ingredients by placing all but the okara in a spice mill or blender. Remove and stir okara in until mixed.
  3. Add the okara mix to the dry mix and stir until all of the ingredients begin to mix. You can also use your hands if you’d like, but be sure not to overknead the dough.
  4. Form into small balls and steam for 25-30 minutes. When you’re ready to eat the vegan meatballs, simply fry them up in a little oil or add to your favourite sauce to serve with pasta!

Broccoli Potsticker Dumplings

• Ingredients
  • 10 gyoza dumpling wrappers
  • 1 tbsp soy sauce
  • 1/2 tsp sri racha
  • 1/2 tsp brown sugar
  • 1 tsp corn starch
  • 80g (1 cup) finely chopped broccoli
  • 1/2 tbsp groundnut (peanut) oil plus 1 tbsp extra
  • 1.5-2 tsp minced ginger
  • 1 cloved minced garlic
  • 3 finely diced spring onions (white and light green parts only). About 1/4 cup.
  • 2 tbsp (25g) okara (use firm tofu, crumbled, if you don’t have okara)
  • About 1/3 C water (80ml)
  • salt, to taste

• Directions/Method
  1. Mix the soy sauce, sri racha, brown sugar, corn starch, and salt together and set aside.
  2. Heat 1/2 tbsp of oil over medium high heat and fry the broccoli for a few minutes, until it begins to brown. Turn the heat down and add the ginger, garlic and spring onions. Fry 30 seconds, or until fragrant. Add the okara/tofu, along with the soy sauce mixture (stir it up first). The mixture will thicken at this point. Remove and set aside to cool a bit.
  3. Once the potsticker filling is cooled, fill each dumpling wrapper with 1.5-2 tsp of filling, placing the filling in the centre and folding the pastry over into a half moon shape. Gently but firmly pleat the edges (if they aren’t sticking, simply brush some water around them).
  4. Heat the other 1 tbsp of oil in a 9 or 10 inch skillet to a medium-high heat, swirling the oil to coat the pan. Place the dumplings, pleated side up, in the hot oil for about a minute or until the bottoms brown. Add the water and quickly cover the pan, leaving the dumplings to steam until all of the water is gone (about 3-5 minutes).
  5. Serve hot, with soy sauce or your favourite Asian condiment.

Vegan “Cheese” and Onion Okara Omelette

• Ingredients
  • 60g (1/4 packed cup) pressed okara
  • 3 tbsp non dairy milk
  • 1/2 tbsp oil
  • 2 tbsp nutritional yeast
  • 2 tsp flour
  • 1 tsp onion powder
  • 1/2 tbsp corn flour
  • 1/8-1/4 tsp black salt (depending on how strong you like the eggy flavour)
  • 1/8 tsp turmeric
  • More salt, to taste
  • 1/2 medium onion, thinly sliced + oil to cool
  • A handful of your favourite non dairy cheese

• Directions/Method
  1. First combine the wet ingredients, the okara, oil and milk. Also note I use fresh okara, not dried, but I do press it to remove most of the moisture.
  2. Add the dry ingredients and thoroughly mix to ensure there are no lumps of flour. It will be a pretty thick batter, so don’t expect it to pour easily if at all.
  3. Lightly oil a skillet or saucepan and heat to medium high. Pour/scrape the okara batter into the middle of the pan and spread it with an icing spatula, knife, or spoon, until it’s about 6 inches round. Cook for 3-4 minutes or until the top of the omelette begins to look dry (and looks possible to flip without complete breakdown). Carefully flip it over, cooking for a similar amount of time on the second side.
  4. While the omelette’s cooking, heat another pan to high heat, frying your onion in a bit of oil until it begins to brown (you can do this next to the omelette while it’s cooking if you have a large enough pan). This should only take a couple of minutes.
  5. Place the fried onion and a handfull of shredded “cheese” on one half of the omelette and carefully fold the other half over. Cook for a minute or two longer and serve.

Creamy Parmitalia Salad Dressing

• Ingredients
  • 1 clove garlic, crushed
  • 3 tbsp vinegar
  • 2 tbsp olive oil
  • 1 tbsp nutritional yeast + 1 tsp
  • 1 tbsp white miso paste
  • 1 tbsp water
  • 1/8 tsp dried thyme
  • 1/8 tsp dried basil
  • 1/8-1/4 tsp salt
  • 2 tbsp okara (optional)
  • Scant 1/4c (10-15g) finely grated vegan sharp cheddar (I use Scheese)
  • 1 tsp vegan parmesan powder

• Directions/Method
  1. Using a pestle and mortar, or in a blender, combine and mix the garlic and olive oil into a paste. Add the vinegar, miso, water 1 tbsp of the nutritional yeast, the herbs, and salt.
  2. In a separate bowl, combine the grated vegan cheese with the other teaspoon of nutritional yeast, plus the Parmazano and okara if using (a few clumps are fine).
  3. Fold the cheese mixture lightly into the dressing and voila! You’re done.

Vegan Pumpkin and Okara Ravioli

• Ingredients
  • 3 cups (375g) pasta flour
  • 1 tsp salt
  • 3 tbsp extra virgin olive oil
  • Up to 1 cup (240ml) of water
  • 350g (approx 1.5 cups) pumpkin puree (steamed or roasted)
  • 100g (1 cup) okara
  • 10g (1/4 cup) nutritional yeast
  • 35-40g (1/4 cup) vegan mozzarella
  • 2-3 tbsp freshly chopped sage
  • 2-3 cloves minced garlic
  • 2 tbsp lemon juice (approx half of a lemon)
  • 1 tbsp tomato paste
  • 1/2 tsp tahini
  • 1/2 tsp salt

• Directions/Method
  1. To make your pumpkin puree, get the oven going at 200 C (400 F). Slice a small to medium sized pumpkin in half and remove the seeds. Cut each half in half again. Halve the halfs again if your pumpkin is, like, 8 feet wide. Stick on a tray and roast for half an hour or so, or until the flesh is soft. Remove and allow to cool before peeling the skin away from the flesh with a spoon (it will come away very easily).
  2. To prepare your pasta dough mix the flour and salt in a large bowl. Add the olive oil and mix in the flour until there are no large chunks of flour-oil mass left. Add the water slowly, mixing with the flour until you achieve a smooth dough. You’re better off with a drier dough than a floppy lump of of moisture, so take it easy with the water flow. You can use either a dough mixer or your hands, whichever you prefer. Ensure the ingredients are evenly mixed and set the dough aside in a covered bowl for at least 15 minutes, or while you prepare the ravioli stuffing.
  3. Throw all the other ingredients in a bowl with the pumpkin and mash it up. Tricky, I know.
  4. If you’re using a pasta maker, follow the instructions as per its instruction manual (yes, I sometimes read them). If you haven’t yet invested in a pasta maker, what’s wrong with you? Sike. Get out the rolling pin and get busy. Break the dough into 4 or 5 chunks and roll each out to approx 1-2mm in thickness. To do this, you’ll have to keep a bowl of flour on hand to continually dust both your surface and the sheet of pasta with which you’re currently working.
  5. To make the actual ravioli, place a line of about 1/2 tbsp filling about an inch from the edge along one rectangular sheet of dough, leaving 1.5-2 inches between each. Brush around the edges with water and fold the other half over the top. Press and seal around the edges. Using a pastry cutter, cut around the edges to make individual raviolis.
  6. Collect any remaining dough, roll out and follow the steps again. Repeat until no dough is left.
  7. Cook the pasta for just a few minutes in boiling water. Don’t overcook!
  8. If this is a pain in your arse, stuff some shells instead. Or go buy a pasta maker, or one of those clever ravioli gadgets or something.

I’m an autumn moper. There, I said it. This is the time of year where I have to face the fact that it’s getting too dark too quickly. It’s the time of year where I have to come to terms with the fact that my feet will be frozen for the next six or seven months. But then I suddenly look up and face a mindboggling array of various squash and pumpkin -esque shapes, and remind myself that there are some positives about this time of year, too.

Pumpkin, or “punkin” as my mother so adorably calls it, is a delicious vegetable which is overshadowed by pre-processing and all too often goes to waste. As an American I only ever knew pumpkin to be one of two things: something edible out of a can or something carved for Halloween. How tragic is that? My recollection of pumpkin was either from a factory or a vision of perfectly good food gone to waste (!!!), so I’ve been making an effort over the past couple of years to, you know, actually cook with the real live vegetable. Since it’s food and all.
<h2>Recipe Notes</h2>
If you’ve never cooked with pumpkin before, this is it. Seriously, <em>this is it</em>. It’s one of the most delicious things I’ve had in a long while, and I’m so happy there were enough left to freeze for one or two more meals.

Don’t listen to anyone who tried to tell you that making your own pumpkin purée is difficult or “not worth it.” Dude, really, all you do is cut the thing into a few wedges and stick it in the oven. You don’t even need to purée it properly for this recipe (a light mashing will do). Anyone who tells you this process is hard is either a canned pumpkin lobbyist or a terrorist, clearly.

I suspect not many people make their own soymilk and tofu, and I’ve never really seen it marketed widely in food retail, so I know okara seems an inconvenient ingredient. If you can’t get ahold of it, don’t worry. I use okara because it’s coming out my ears and because I like the slightly grainy texture (reminiscent of store-bought ricotta), but you should be able to use an extra firm tofu with no problem.

I used a small amount of vegan mozzarella cheese in this recipe, but if you don’t have that on hand then feel free to use a basic cheddar substitute or simply omit the ingredient altogether. The ravioli will survive and you’ll still enjoy your dinner.

The sauce, if you could call it that, I used was a simple hazelnut and garlic mix in vegan butter and extra virgin olive oil. You could also try lightly frying some whole sage leaves in garlic and oil/butter also. I would advise against a sauce which is too heavy with flavour because the flavour of the ravioli is so good on its own. Try not to top it with anything too overpowering.

<div id=”recipe-container”>
<h2 class=”recipe-title”>Vegan Pumpkin and Okara Ravioli</h2>
<div id=”servings”>Makes 50-55 Raviolis</div>

<ul id=”navlist”>
<li><span id=”ingredients”>Ingredients</span>
<ul id=”subnavlist”>
<li>3 cups (375g) pasta flour</li>
<li>1 tsp salt</li>
<li>3 tbsp extra virgin olive oil</li>
<li>Up to 1 cup (240ml) of water</li>
<li>350g (approx 1.5 cups) pumpkin puree (steamed or roasted)</li>
<li>100g (1 cup) okara</li>
<li>10g (1/4 cup) nutritional yeast</li>
<li>35-40g (1/4 cup) vegan mozzarella</li>
<li>2-3 tbsp freshly chopped sage</li>
<li>2-3 cloves minced garlic</li>
<li>2 tbsp lemon juice (approx half of a lemon)</li>
<li>1 tbsp tomato paste</li>
<li>1/2 tsp tahini</li>
<li>1/2 tsp salt</li>

</ul>
</li>
</ul>
<ul id=”instructions”>
<li><span id=”method”>Directions/Method</span>
<ol>
<li>To make your pumpkin puree, get the oven going at 200 C (400 F). Slice a small to medium sized pumpkin in half and remove the seeds. Cut each half in half again. Halve the halfs again if your pumpkin is, like, 8 feet wide. Stick on a tray and roast for half an hour or so, or until the flesh is soft. Remove and allow to cool before peeling the skin away from the flesh with a spoon (it will come away very easily).</li>
<li>To prepare your pasta dough mix the flour and salt in a large bowl. Add the olive oil and mix in the flour until there are no large chunks of flour-oil mass left. Add the water slowly, mixing with the flour until you achieve a smooth dough. You’re better off with a drier dough than a floppy lump of of moisture, so take it easy with the water flow. You can use either a dough mixer or your hands, whichever you prefer. Ensure the ingredients are evenly mixed and set the dough aside in a covered bowl for at least 15 minutes, or while you prepare the ravioli stuffing.</li>
<li>Throw all the other ingredients in a bowl with the pumpkin and mash it up. Tricky, I know.</li>
<li>If you’re using a pasta maker, follow the instructions as per its instruction manual (yes, I sometimes read them). If you haven’t yet invested in a pasta maker, what’s wrong with you? Sike. Get out the rolling pin and get busy. Break the dough into 4 or 5 chunks and roll each out to approx 1-2mm in thickness. To do this, you’ll have to keep a bowl of flour on hand to continually dust both your surface and the sheet of pasta with which you’re currently working.</li>
<li>To make the actual ravioli, place a line of about 1/2 tbsp filling about an inch from the edge along one rectangular sheet of dough, leaving 1.5-2 inches between each. Brush around the edges with water and fold the other half over the top. Press and seal around the edges. Using a pastry cutter, cut around the edges to make individual raviolis.</li>
<li>Collect any remaining dough, roll out and follow the steps again. Repeat until no dough is left.</li>
<li>Cook the pasta for just a few minutes in boiling water. Don’t overcook!</li>
<li>If this is a pain in your arse, stuff some shells instead. Or go buy a pasta maker, or one of those clever ravioli gadgets or something.</li>

</ol>
</li>
</ul>
</div>

Chana Dal Cutlets

• Ingredients
  • 1/2 cups chana dal, soaked overnight in water (about 1.5 C or 120g cooked)
  • 2 cups (475 ml) vegetable broth (luke warm)
  • 2/3 cup (60g) dried okara
  • 1 cup vital wheat gluten
  • 1/4 cup chickpea (gram) flour
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/4 tsp turmeric
  • 1/8 tsp asafoetida
  • salt, to taste
  • Plenty of oil to fry

• Directions/Method
  1. Mix all ingredients together but the oil, which serves only the purpose of frying these suckers up. Don’t over knead the dough, aiming to mix and knead only to incorporate ingredients evenly.
  2. Depending on whether you want to make burgers or cutlets (my preference), divide the dough accordingly. You’ll want to make about 6 balls of dough for burgers and 10-12 for cutlets. Some bits of the dough may fall apart, but don’t worry too much about losing the odd dal.
  3. For burgers, roll the mixture into a ball and flatten slightly into a burgery shape. For cutlets, flatten to about 1/4-1/3 inch in thickness.
  4. Heat a skillet to a medium-high heat and add plenty of oil. Cook each cutlet for about 2-3 minutes on each side, or until slightly browned. Burgers may take a few minutes longer, so use common sense.
  5. Serve hot or cold with your favourite basmati rice dish or, if made into burgers, on a bun with mango chutney.

Vegetarian Okara “Chicken” Balls

• Ingredients
  • 65g chicken substitute
  • 65g fresh okara
  • 1 tsp miso
  • 1/4 tsp white pepper
  • 20g onion (pureed or grated)
  • 1 tbsp nutritional yeast flakes
  • 1/4 tsp dried rosemary
  • 1 tbsp Olive oil
  • 1 tbsp water (give or take)
  • 30g vital wheat gluten (give or take)
  • About 1 cup breadcrumbs

• Directions/Method
  1. Pre-heat the oven to 175 celcius (350 F) and lightly grease a baking sheet.
  2. Preferably use a food processor to blend all of the ingredients except for the gluten flour into an even paste, but you can do this by hand if there are no other options. Grate the onion and mash the chicken substitute as much as possible and then add the other ingredients. The mix will be fairly wet depending on how much moisture is in the okara. I use fresh okara, not dried, so if you use dried then you will likely need to add more liquid.
  3. Add the wheat gluten flour to the wet mix, mixing evenly and thoroughly, but no need to over-mix. You may need to play around a little bit here. The result you’re after should be a wet dough just hard enough to roll into balls. Add more liquid and/or gluten flour in small quantities in order to find this balance.
  4. Roll the dough into approximately 1-inch balls (I have done larger, so I know it works too). Roll each ball in the breadcrumbs and place on the baking tray. Once all are coated, pop in the oven for about 30 minutes. Turn over halfway through baking.
  5. The final product should be browned and crispy on the outside, but not burnt (I feel I have to clarify this because I often burn some foods on purpose)!

Vegan Okara Mini Meatloaves

• Ingredients
  • 1 cup okara (one portion left from one batch soymilk made with a Soyquick)
  • 1/4 cup oatmeal
  • 1/2 cup vegetarian mince (ground beef)
  • 3/4 cup diced onion
  • 2-3 tbsp tomato paste
  • 1 tbsp vegetarian worcestershire
  • 1/4 tsp each of sage, basil, thyme, and celery salt
  • 1/4 tsp strong English mustard
  • 3 tbsp nutritional yeast flakes
  • Salt and pepper, to taste

• Directions/Method
  1. Ready, set, pre-heat! 190 C (375 F) should do the trick.
  2. Mix all of the ingredients together in any order you see fit. Yes, I know, my recipes are tricky.
  3. Grease two 9.5cm x 6.5cm mini loaf tins and pack ‘em full of the mix. Bake for about 20-30 minutes, or until nicely browned on top.
  4. Serve with something yummy, like new potatoes (Jersey Royals, how I love thee!)
  5. Come back here and leave a comment to say what you think…