The Vegan Thread

So, I just started a wordpress. Snossage rolls are the first recipe. Can someone try out the method and see if it works for you/any suggestions?
https://vegmundro.wordpress.com/

Will attempt to update it on the reg if I make something tasty.

That's great. I have all the ingredients already (having bought puff pastry yesterday after seeing your photo).
I'll make them tomorrow and report back.

Hornbeam is a good shout. I went there when visiting London a while back and liked it. All the veggie places near where I live have that sort of vibe so felt like home away from home.

Awesome...was saying to other half that I wished I had the recipe. Will report back asap. Thanks!

I'm not the world's biggest fan of nuts in savoury food, or of walnuts in general. Is there anything you would recommend for a replacement?

The first place I saw a version of the recipe said any nut and any bean but I settled on this combo as it seems to bind the best and the kidney bean adds some familiar colour. I was aiming for a chorizo flavour with the spices, so far liquid smoke + paprika has worked well for this and in seitan.

Tbh you're not really tasting the nut, especially if the mix is as seasoned as in the recipe. It's more that they seem to give the right texture. I was thinking of trying a seitan version as you could mince left over chunks. I can't really think of anything else off the top of my head to replace it with, perhaps a blander tasting nut like cashew?

One thing, you really don't need to add a pinch of salt to the recipe as there's more than enough in the soy/tamari.

The basic nut/bean ratio is important but beyond that it's flexible as long as you get the right consistency that'll stick together while shaping and baking. The chilli jam helps it stay moist as when I've made it without they go crumbly. Could always just make a slightly wetter mix if not using it.

Didn't have walnuts, kidney beans or chilli jam in the house.
Have bodged the recipe to pecans, chickpeas and sweet chilli sauce.
Currently in the oven.
Probably will turn out shite, but who knows.
15 mins to go.

I usually use almonds and canellini beans (I've found the wetter beans means it binds a bit better. Tried chickpeas a few times but it has ended up a bit crumbly). Like Ed said, you don't really taste them, they are just for the texture etc. You could maybe try oats? That's what I use to bulk out bean burgers (blitz them a bit in the food processor first), and in theory it would well work as a filling. I usually add a few tablespoons of ground flax to the mix too, which will help the binding as well.

Ha, there's a tbsp of flax in my recipe but completely forgot to add it when I typed it out. Will edit post now.

Thanks for reminding me!

It'll be rad I bet, I've made them loads of different ways.

They're not going very brown. Still in the oven now. 5 more mins I reckon, then NOM!

I've found that it never goes as brown with plant milk on top. As long as the pastry looks done they'll be baller.

They're out of the oven. Some filling fell out, so I naturally had to 'tidy' it up. Yom!
That's dinner and work lunch sorted!

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Yay, thank you. Will definitely be trying these!

I'm gonna make something like this tomorrow as it's started feeling nippy and I want hot and filling stuff. First time I went to Malta I had it baked in filo pastry.

http://mouthwateringvegan.com/2014/06/05/maltese-style-baked-macaroni/

I made a pinto bean, walnut, hazelnut and chilli sauce variant on the naussage rolls this weekend. Last time I made similar the mix was too dry, this time it was too wet as I put all the bean tin liquid in (note: probably only need about 2 tablespoons), and also the chilli sauce was runny. So spent some time boiling it all down until it was the right texture, which added unnecessary faff, but made the kitchen smell nice. Overall result was tasty.

finally tried the pizza pilgrims recipe posted in here aaaages ago. Im pretty sure the yeast was half dead/dying as the dough did not rise much but that being said, when stretched out nice and thin, still turned really well. made one with a proper marinara sauce and doing the rest of the dough tonight with roasted potatoes and rosmary. I think I am done with vegan cheeses tbh, prefer completely cheese-less pizza options now.

Here's my entry to the @edmundro naussage roll thread.

I changed the recipe though to something more trad. Used your recipe for the basic nut to bean ratio, but for flavour I went with fresh sage and sauted onion. Swapped in some homemade chutney instead of the chili jam.
They were great. My kids devoured them. Unfortunately so popular that I've not got any left for my lunch tomorrow.

First time I went to Malta

Don't go there, you're better than those guys. :)

I can also report that tika's bread is excellent, too--the (small) loaf I bought from her on Saturday lasted one day.

Great stuff, Ed. The only thing I'd change (saying this while not having tried out the recipe) is that I wouldn't mention a particular product in a recipe. It's usually only done in publications commissioned by manufacturers.

The tiger in camberwell are doing 2 vegan options for roast dinners me and the GF tried one of each and they were great, i prefefed the nutroast personally, not a massive fan of the texture of the seitan joint optio but the vegan yorkshire puds that my gf had were so good!

Also 2 options is equal to the amount of options they have for meat, so its cool that its even share!

Would reccomend, nice spot!

Oh that's good to hear! Me and gf were looking for decent spots for this coming into autumn and winter. Thank you.

In other news, the Fat Gay market is on weekly from this weekend.

Just came here to post the same thing!

http://fatgayvegan.com/2017/09/18/hackney-downs-vegan-market-weekly/

There were also rumours that there'd be another weekly vegan Saturday market at London Fields Primary School (next to Broadway Market).