We’re a big fan of ‘picky teas’ – suppers where there’s lots of different dishes for us to chose from. Discovering Linda McCartney’s new line of meat substitute products, which includes this fantastic fake ‘duck’, has helped add some options to my weekly repertoire. All of this can be prepared in around the same time it takes to chose from the menu, phone up the order & plate up, and is certainly cheaper and healthier!
It may be listed as vegetarian but it is suitable for vegans. I must admit, I also serve ours after cooking with additional hoisin sauce. Our local Chinese supermarket sells the thin papers, and I julienne spring onions, cucumbers and lettuce and pop in a serving dish. The ‘meat’ doesn’t take much cooking and preparation, and I follow the simple instructions on the back of the pack. You will find this in the frozen section of selected supermarkets. Mr. Canny was mighty impressed at how similar it was in texture and taste to the real deal’.
The Teen’s favourite part of this ‘fakeaway’ are my Vegetable Gyoza, which are made using this recipe I found on the BBC Good Food website. I obviously omit the meat and add extra veggies to the mix instead. Far cheaper than Yo Sushi’s – which featured on yesterday’s post – and surprisingly easy once you get the hang of folding the gyoza skins. This is the most time consuming part of the supper, but they are very quick to actually cook once prepared.
The final flourish of my homage to a takeaway is vegan Egg Fried Rice, which I often serve with marinaded tofu and stir-fried peppers. I make this using Vegan Egg from Follow Your Heart, which can be found in specialist food stores and online at Ethical Superstore. It is very simple to cook this egg substitute, which has been crafted using algae. It smells and has the same texture of real egg, which is great for those who miss them as part of a fry-up on a Sunday morning. I prep the egg following the packet instructions to make Scrambled Egg, which I then add to precooked long grain white rice and a little soy sauce. The above photo was a quick lunch I made for myself with white onion and leftover broccoli stems. You could also add chopped spring onions and peas for an authentic Chinese fried rice mix.
While I don’t use substitute products like this for every meal, but these are great for quick and fun suppers for the family. I’m sure you’ll agree from these photos that vegan food is anything but boring!
Thanks for reading,
Like this post? You’ll also like our recipe for vegan Chicken Katsu Curry 🙂