If you are struggling to know what to cook your vegan or vegetarian partner this Valentine’s Day, The Fry Family Food Co., has a whole host of recipes perfect for date nights.
Try rustling up one of these recipes tonight and you’ll be smashing it out of the park!
Vege Recipes For Valentines Day – Indian Chicken-Style Curry
A Friday night staple, Indian curry is renowned as Britain’s favourite food. With coconut milk being such a common ingredient, it’s getting easier and easier to recreate a classic Friday night spice hit at home with a plant-based twist.
Ingredients:
- Curry paste
- 1 can of coconut milk
- Fry’s Chicken-Style Strips
- 1 red pepper, sliced
- 1 long red chilli, deseeded and finely chopped (optional)
- 1 onion, diced
Method:
Simply combine curry paste and coconut milk with Fry’s Chicken-Style Strips, then add peppers, chillies and onions to taste, and serve hot for a quick, cheap, plant-based take on the nation’s favourite.
Vege Recipes For Valentines Day – Breakfast Waffles with Chicken-Style Nuggets and Maple Syrup
Make the morning after count with a stack of bold breakfast waffles, served with crunchy nuggets and sweet maple syrup. Pile them up high,
Serves 4 people. Preparation time 20 minutes. Cook time 15 minutes
Ingredients
- Fry’s Chicken-Style Nuggets
- For the waffles:
- 1 1/3 cups soy or almond milk
- 1 tsp white wine or apple cider vinegar
- 1/3 cup sunflower oil
- 1/3 cup maple syrup
- 1/3 cup oats
- 1 cup plain flour
- 1 ½ tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract
- Serve with maple syrup, add your favourite berries, nuts and seeds!
Method
Bake the Fry’s Chicken-Style Nuggets in the oven at 180°C until golden and crisp.
While they’re cooking, prepare the waffle batter.
Mix together the milk and vinegar in a mixing bowl and allow to curdle for a few minutes. Then pour in oil and maple syrup and whisk.
In another bowl, add in the oats, flour, baking powder and salt and combine.
Pour the wet ingredients into the dry bowl, mix to incorporate and add in the vanilla extract. Leave to sit for five minutes or so while you heat up the waffle grill.
When the grill is hot, spray or lightly grease the waffle griddle with oil, then ladle in the waffle batter. Pile up each waffle on a plate as you go until you’ve used up all the waffle mixture.
By now the Nuggets should be ready. Remove from the oven, and pile the nuggets onto the waffles, pouring over maple syrup as you go. Stack them high and serve with plenty of coffee.
Vege Recipes For Valentines Day – Thai Green Curry
Ingredients:
- 2 Tbsp sesame oil
- 3 Tbsp Thai green curry paste
- 2 cm piece fresh ginger, grated
- 3 spring onions, finely chopped
- 1 long red chilli, deseeded and finely chopped (optional)
- 2 Tbsp tamari
- 1 tsp coconut sugar
- 10–12 florets tender stem broccoli (or 1 small head broccoli)
- 1⅔ cups light coconut milk
- ⅔ cup snow peas
- ¼ cup roughly chopped fresh coriander
- ¼ cup Thai basil (if you can’t find, use regular basil)
- 1 pack Fry’s Vegan Chicken-style Strips or 300 g plant-based chicken
- 1 tsp sesame oil
- 2 Tbsp maple syrup
- 2 Tbsp sesame seeds
Method:
In a large pan heat the sesame oil over a medium-high heat. Add the curry paste, ginger, spring onions and chilli, then sauté for approximately 2 minutes or until fragrant.
Add the tamari, coconut sugar, broccoli, coconut milk and peas. Bring to a simmer over a low heat and cook for 10–12 minutes.
Add the coriander and basil in the last 5 minutes of cooking and stir through thoroughly.
In a separate pan, lightly fry the vegan strips or tofu in the sesame oil until warmed through (approximately 6 minutes). Add the maple syrup and allow to caramelise over the strips or tofu (approximately 2 minutes).
Remove from the heat and sprinkle over the sesame seeds.
Serve with basmati or jasmine rice.
Vege Recipes For Valentines Day – Sloppy Joes with Fry’s Pea Protein Mince
Serves 4-8
Ingredients:
- 1 Tbsp extra virgin olive oil
- 1 medium brown onion, finely chopped
- 2 cloves garlic, crushed
- 2 tsp ground cumin
- 2 tsp smoky paprika
- 1 tsp ground coriander
- 2 Tbsp tomato paste
- 1 green pepper, diced
- 1 pack (300g) Fry’s Plant-based Pea Protein Mince
- 1 long red chilli, deseeded and finely chopped (optional)
- 1 Tbsp brown sugar
- 1 can (400g) chopped tomatoes
- 100g halved cherry or baby plum tomatoes
- 1 Tbsp balsamic vinegar
- 2 tsp soy sauce
- 2 tsp hoisin sauce
- 1 cup vegetable stock
- 1 can (400g) lentils, rinsed and drained
- salt and pepper to taste
To serve:
- 8 hamburger rolls, sliced in half
- 1 red onion, finely chopped
- a handful of fresh coriander, finely chopped
- a handful of micro herbs to garnish
Method:
- Heat the oil in a saucepan over a medium heat. Add the onion and garlic and sauté for 2 minutes.
- Stir in the cumin, paprika and ground coriander, and fry for another minute, taking care not to burn the spices.
- Add the tomato paste and green pepper and sauté for 2 minutes to caramelise the tomato paste slightly.
- Add the mince and fry for 2 minutes then stir in the chilli, sugar, canned and fresh tomatoes, balsamic vinegar, soy and hoisin sauces and stock.
- Simmer for 12-15 minutes over a low heat until thickened.
- Stir in the lentils and simmer for 3-5 minutes. Season to taste.
- To assemble the Sloppy Joes, spoon some of the mince mixture onto the bottom half of each roll. Add a sprinkling of chopped onion, fresh coriander, and micro herbs. Cover with the top half of the rolls and serve.
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