Our first vegan family dinner

20170326_193040_003Vegan Quorn Makhani
Serves 4


280g Vegan Quorn pieces (frozen)
1tbs oil
1 onion
2tbs vegan spread (or chosen butter alternative)
2tsp lemon juice
2 cloves garlic
1tsp ginger paste
1tbs garam masala20170326_185153
1tsp chilli powder (or according to taste)
1tsp ground cumin
1 bay leaf
8 green cardamon pods
1tbs tikka curry paste
1tsp tikka curry powder
4tbs almond yogurt (or chosen yogurt alternative)
400g chopped tomatoes
250ml light coconut milk
100g baby spinach
1 yellow pepper
1tbs tomato puree
250ml water
Salt and pepper to taste20170326_185156


  1. Saute onion until soft in oil
  2. Add spices, garlic, ginger, lemon juice, curry paste and spread and cook for 2 minutes
  3. Add chopped tomatoes, yogurt and coconut milk, simmer for 15 minutes
  4. Add tomato puree and up to 250ml water as needed
  5. Add pepper and spinach and Quorn and simmer for 20 minutes
  6. Season to taste
  7. Serve with basmati rice and naan bread (recipe below)

We would normally eat a slow-cooked, chicken version of this curry, using dairy yogurt. This was easily as tasty and finished by all family members. It was our first taste of Vegan Quorn and we found it very palatable. Texturally, the Quorn pieces were quite soft but again, pleasant. The pieces themselves had almost no detectable taste other than that of the curry sauce. The sauce had a great flavour and consistency, no taste of almond yogurt as I feared. We will definitely make this again. As a bonus, there is enough leftover for Paul’s lunch tomorrow!

20170326_190721Naan Bread
It seems that it isn’t possible to buy vegan-friendly naan bread in Tesco. They all contained milk and/or yogurt powder. So, we used this BBC recipe but substituted the cow’s milk for oat milk and we added 2tbs Nigella seeds. The taste was great however, the naan was rather thin and dry and we decided to try a different recipe next time.


chocpudChocolate Pudding
Rather than buying a pudding, Jude was keen to try making a chocolate pudding using the silken tofu we have had hanging around in the cupboard. We used this Spoon University recipe. The texture of the pudding is perfect, thick and smooth and looks inviting on your spoon. The taste was rich and chocolately. The only minor downside was the powdery after feel of the cocoa powder. We would definitely make this again, although perhaps the portion sizes were a bit large!

20170326_190816.jpgPicpoul de Pinet
I was over the moon to find that my favourite Tesco Finest wine is vegan. As it was Mother’s Day today, I think I deserved this. A delicious, crisp, dry, french white wine.


Post by Liz



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