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SEITAN

100g glutan chruithneachd
200g stoc glasraich
1 spàinn-bheag Marmite no fìon-gheur
½ oireagàno tioram
1 spàinn-bheag ola
2 spàinn-mhòr sabhs sòidh
1 spàinn-bheag seàsanadh taco
½ piobar dubh

• Measgaich na gritheidean fliuch le chèile ann an siuga.
• Cuir na gritheidean tioram ann am bobhla agus measgaich le spàinn. Dòirt na gritheidean fliuch dhan bhobhla agus measgaich. Fuin gus a bheil coltas taois air agus còmhdaich le plastaig.
• Thoir pana uisge chun a’ ghoil agus cuir an taois - fhathast leis a’ phlastaig mu thimcheall air – na bhroinn. Goil air a shocair airson 45 mionaidean gu uair a thìde.
• Thoir an taois às a’ phana agus thoir am plastaig dheth. Faodar a-nis an seitan ullachadh mar a dh’ullaichear feòil no iasg.

SIETAN
100g vital wheat flour (wheat gluten)
200ml vegetable stock
1 tsp Marmite or vinegar
½ tsp dried oregano
1 tsp oil
2 tbsp day Soy sauce
1 tsp taco seasoning
½ tsp black pepper

• Mix all the wet ingredients together in measuring jug.
• Put all the dry ingredients in a bowl and mix with a spoon. Mix the liquid through. Kneed to a dough consistency and wrap in cling film.
• Bring a pan of water too the boil and place the wrapped dough into the pan. Simmer for 45 minutes to 1 hour.
• Remove from the pan and remove the cling film. You can now prepare the seitan as you would in a dish of meat or fish.

SGIATHAN STEIGEACH SEITEAN LE SABHS TETH CHIPOTLE

Seitan air a shliseadh
1 spàinn-bheag ola

• Teasaich an ola ann am pana agus praidhig an seitean airson mionaid no dhà air gach taobh.

Sabhs Teth Chipotle

1 spàinn-bheag sabhs sòidh
1-2 spàinn-bheag sabhs teth tiolaidh
2 spàinn-bheag siorap mhalpais
1 spàinn-bheag pèist chipotle
1 spàinn-bheag salann creamh
1 spàinn-mhòr ola

• Teasaich an ola ann am pana. Cuir na gritheidean gu lèir airson an t-sabhs ann agus bual ri chèile gus an teasaich iad.
• Thoir chun a’ ghoil agus leig leis tiughachadh.
• Nuair a tha an t-sabhs air lùghdachadh, dòirt thairis air an seitean agus gabh le sailead.

STICKY SIETAN WINGS WITH HOT CHIPOTLE SAUCE

Sliced seitan (previously made)
1 tsp oil

• Heat oil in a frying pan, fry the seitan for a couple of minutes on each side

Hot Chipotle Sauce

1 tsp soy sauce 
1 – 2 tsp hot chilli sauce
2 tsp maple syrup
1 tsp chipotle paste
1 tsp garlic salt1 tbsp oil

• Heat oil in a pan, add all the ingredients for the sauce and whisk through, to heat.
• Bring to the boil and allow to thicken.
• When the sauce has reduced, pour over the sietan and serve on a bed of salad leaves.

BURGAIR PÒNAIREAN-ÀIRNEACH
1x400g tiona de phònairean-àirneach, air an sìoltachadh
Uinnean & creamh, air an praidhigeadh còmhla
1 spàinn-bheag pròtain peasairean bhìogain
1 spàinn-bheag glutan chruithneachd
1 spàinn-bheag oireagàno
1 spàinn-bheag paprika teth smoicte
1 spàinn-bheag cumin
Bloigh sabhs Tabasco
50ml uisge peasair-circe
Salann
Piobar dubh

• Cuir na gritheidean gu lèir ann ann inneal-bleith agus bleith. Na cuir ach druthag bheag dhen uisge peasair-circe ann an toiseach agus cuir tuilleadh ris ma tha feum air. Bleith gus a bheil e fhathast caran cnapach.
• Dèan cumadh burgairean leotha.
• Praidhig na burgairean ann am beagan ola.
• Gabh air roile bhìogain leis na thogras tu fhèin air a mhuin, sabhs tomàto agus mayonnaise.
  
  

KIDNEY BEAN BURGER

1 x 400g tin kidney beans, drained
Onion & garlic, fried together
1 tsp vegan pea protein
1 tsp wheat gluten
1 tsp oregano
1 tsp hot smoked paprika  
1 tsp ground cumin 
Dash of Tabasco sauce 
50 ml chickpea water
³§²¹±ô³ÙÌýBlack pepper

• Put all ingredients in a blender and blitz. Only add a splash of the chickpea water to begin with and add more as necessary. Blitz to a consistency that is still a bit chunky.
• Transfer into a round mould to make burger.
• Fry the burgers in a little oil.
• Serve on a vegan bun with topping of your choice, tomato ketchup and mayonnaise.

MAYONNAISE BHÃŒOGAIN

100g tofu/slaman pònair
2 spàinn-bheag mustard Dijon
Bloigh mhath de shalann
Druthag shùgh liomaid
250ml ola glasraich no ola chroinn-ola

• Cuir na gritheidean gu lèir, a bharrachd air an ola, ann an inneal-bleith. 
• Cuir an ola ris beag air bheag gus a bheil coltas uachdarach air.

VEGAN MAYONNAISE

100g tofu/bean curd
2 tsp Djon mustard
Good pinch of salt
Squeeze of lemon juice 
250ml olive or vegetable oil 

• Put all ingredients, apart from the oil, into a blender. Blend, gradually adding the oil, to a creamy consistency.

SABHS TOMÀTO

250g tomàtothan, air a ghearradh
1 spàinn-mhòr puree tomàto
1 uinnean dearg, air a ghearradh gu mìn
2 chlòbha creamh, air a phronnadh
2 spàinn-bheag puree tomàto
Druthag fìon-gheur leann-ubhail
2 spàinn-mhòr siùcar castair òir
1 spàinn-mhòr ola glasraich
Bloigh Allspice
Bloigh caineal mìn
Salann
Piobar

• Teasaich ann ola ann am pana.
• Praidhig an t-uinnean agus an creamh gus a bheil iad air bogachadh.
• Cuir na tomàtothan agus na gritheidean eile ris.
• Leig leis bruich gus a bheil e air lùghdachadh.
• Cuir tro shìoltachan agus bleith gus a bheil coltas sabhs air. Gabhaidh a ghabhail cuideachd gun a bhith ga bhleith ma thathar ga iarraidh nas coltaiche ri realais.

TOMATO KETCHUP

250g tomatoes, roughly chopped 
1 tbsp tomato puree
1 red onion, finely chopped  
2 cloves garlic, crushed 
2 tsp tomato puree 
Splash cider vinegar
2 tbsp golden caster sugar
1 tbsp vegetable oil 
Pinch Allspice
Pinch ground cinnamon 
Salt
Pepper

• Heat oil in a frying pan.
• Fry the onion and garlic until they have softened.
• Add the tomatoes and the other ingredients.
• Allow to cook until reduced.
• Pass through a sieve and blitz to sauce consistency. It can also be served without blitzing for a relish consistency.

STIUBHA PEASAIREAN-CIRCE LE ´¡¸é´¡±·-¸éȱõ¶Ù±á

1x 400g tiona de pheasairean-circe, air a shìoltachadh
1 spàinn-mhòr ola chroinn-ola
2 uinnean dearg, air an sliseadh gu mìn
6 tomàtothan mòra, air an gearradh
1 piobar uaine
2 chlòbha creamh, air am pronnadh
1 spàinn-bheag turmeric
4 tiolaidhean Birds Eye tioram
½ spàinn-bheag caineal mìn
½ spàinn-bheag dinnsear mìn
Bloigh cumin
Bloigh sìol choireamain mìn
2 gheug lus an rìgh
Bloigh salann garbh
400ml stoc glasraich
150g rìs, ro-bhruichte
Coireaman ùr, air a ghearradh

• Teasaich an ola ann am pana mòr agus praidhig an t-uinnean, an creamh agus na spìosraidhean gus a bheil iad air bogachadh. Cuir na tiolaidhean ris, air am briseadh.
• Cuir na tomàtothan, na peasairean-circe, lus an rìgh agus an stoc dhan phana. Seàsan le salann. Cuir mullach air a’ phana agus leig leis goil air a shocair airson 20 mionaid.
• Cuir an rìs agus an coireaman ris a’ phana agus fàg am pana air an stòbha gus a bheil an rìs gu tur bruich.
• Cuir slisean dhen phiobar uaine dhan a’ phana beagan ron deireadh.
• Cuir ann am bobhla agus sgeadaich leis a’ choireaman. Gabh le aran-rèidh.

CHICKPEA STEW WITH FLATBREAD

1 400g tin of chickpeas, drained
4 tbsp olive oil
2  red onions, finely sliced 
6 large tomatoes, roughly chopped 
1 green pepper 
2 cloves of garlic, crushed 
1 tsp turmeric 
4 dried Birds Eye chillies
½ tsp Ground cinnamon 
½ tsp ground ginger 
Pinch of ground cumin 
Pinch of ground coriander seeds 
2 sprigs thyme
Pinch course salt
400ml vegetable stock
150g cooked long grain rice, par cooked  
Chopped fresh coriander 

• Heat oil in a large pan and fry the onion, garlic and spices for 5 minutes, until onion and garlic are soft. Add the chillies, broken up.
• Add the tomatoes, chickpeas, thyme and stock. Season with salt. Cover and simmer gently for 20 minutes.
• Stir in the rice and coriander and continue to cook on the hob until the rice has fully cooked. Adding some slices of green pepper towards the end of the cooking time.
• Spoon into a bowl and garnish with coriander. Serve with flatbreads.

´¡¸é´¡±·-¸éȱõ¶Ù±á

400g flùr plèan
1 spàinn-bheag beirm tioram
1 spàinn-bheag siùcar
1 spàinn-bheag salann
50ml uisge blàth
50ml bainne blàth coirce
Ola

• Cuir na gritheidean gu lèir ann am bobhla agus measgaich le spàinn, an uairsin le làmhan glan, thoir a h-uile càil ri chèile.
• Cuir dustadh de fhlùr air bòrd glan agus cuir an taois air a’ bhòrd.
• Fuin airson mionaid no dhà airson an taois a thoirt ri chèile (chan e reasabaidh traidiseanta a tha seo, mar sin chan fheum fhuine airson ùine ro fhada – dìreach fada gu leòr airson a h-uile càil a thoirt ri chèile).
• Cuir an taois ann am bobhla le dustadh de fhlùr agus cuir truinnsear air a mhuin. Fàg gu aon taobh.
• Cuir dustadh de fhlùr air bòrd glan agus geàrr an taois na dhà leth. Geàrr an dà leth ann an 6 pìosan co-ionnan eile (timcheall air meud bàlla-goilf).
• Le do làmhan, brùth an taois gus a bheil e nas rèidh. An uairsin, cleachd roilear gus gach pìos a roileadh nan cearcaill mu 12cm, timcheall air 2mm-3mm de thighead.
• Cuir pana-greideil air teas àrd air a’ stòbha agus nuair a tha am pana teth, cuir gach pìos arain ann airson 1-2 mionaidean air gach taobh, no gus a bheil loidhnichean a’ phana air nochdadh air an aran agus e air a dhol air sèid beagan, ga thionndadh le tongs.

FLATBREAD

400g plain flour
1 tsp instant yeast
1 tsp sugar
1 tsp salt
50ml warm water
50ml warm oat milk
Oil

• Add ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together. 
• Dust a clean work surface with flour, then tip out the dough.
• Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together). 
• Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
• Dust a clean work surface with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball). 
• With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick. 
• Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs. 

ROILICHEAN-ISBEIN BHÃŒOGAIN LE PÃ’NAIREAN CANNELINI

250g balgan-buachair geanm-chnò, air a bhleith ann an inneal-bleith
1 uinnean, air a ghearradh gu mìn
1 leigeas, air a ghearradh gu mìn
2 chlòbha creamh, air an gearradh gu mìn
1 spàinn-mhòr mustard Dijon
30g geanm-chnothan, air an gearradh gu mìn
1 spàinn-bheag miso donn
Bloigh de shàiste tioram
100g criomagan-arain ùra
Bainne sòidhea
Salann
1 pacaid pastraidh-puff bhìogain

• Praidhig an leigeas ann an ola gus a bheil e bog.
• Thoir às a’ phana agus fàg gu aon taobh ann am bobhla.
• Praidhig na balgain-buachair, geanm-chnothan, sàiste, creamh agus am mustard Dijon. Teasaich gus na gritheidean a thoirt còmhla – na bruich iad ge-tà.
• Gluais am measgachadh dhan a’ bhobhla leis an leigeas agus measgaich le na criomagan-arain.
• Cuir bloigh no dhà dhen mhiso ris agus measgaich gu math.
• Roilig am pastraidh air bòrd glan le dustadh de fhlùr.
• Cuir an lìonadh dhan phastraidh ann an cumadh isbein.
• Bruisig oirean a’ phastraidh leis a’ bhainne sòidhea agus paisg am pastraidh, ga dhùnadh.
• Geàrr am pastraidh a bharrachd dheth.
• Geàrr na phìosan roile-isbein agus geàrr sgrìoban anns gach pìos.
• Bruisig gach roile leis a’ bhainne sòidhea agus cuir air trèidhe-àmhainn le pàipear air.
• Cuir dhan àmhainn airson 20 mionaidean aig 180C.

VEGAN SAUSAGE ROLL WITH BAKED CANNELINI BEANS

250g chestnut mushrooms, blitzed in a blender
1 onion, finely chopped
1 Leek, finely chopped
2 cloves garlic, finely chopped
1 tbsp Dijon mustard
30g chestnuts, finely chopped
1 tsp brown miso 
Pinch dried sage
100g fresh breadcrumbs
Soya milk
³§²¹±ô³ÙÌý
1 packet ready made vegan puff pastry

• Shallow fry the leeks in oil, until soft.
• Remove from the pan and set aside, in a bowl.
• Fry the mushrooms, chestnuts, dried sage, garlic, Dijon mustard. Heat enough to bind the ingredients, do not cook through.
• Transfer to the bowl, along with the leeks and bind together with the breadcrumbs.
• Add a couple of pinches of miso paste and mix thoroughly.
• Roll out the pasty on a floured table or board.
• Spoon the filling mixture on the pastry in sausage shape.
• Brush the edges of the pasty with soya milk before folding over and sealing it.
• Trim the excess pasty.
• Cut into sausage roll sizes and score each one a few times.
• Brush each one with soya milk and place on a lined baking tray.
• Bake in the oven at 180 C for 20 minutes.

PÒNAIREAN CANNELINI ANN AN SABHS TOMÀTO

1x 400g tiona de phònairean cannellini
100ml passata
½ uinnean, air a ghearradh gu mìn
1-2 clòbhan creamh, air an gearradh gu mìn
1 spàinn-mhòr sabhs sòidh
1 spàinn-mhòr paprika teth smoicte
1 spàinn-mhòr lus an rìgh tioram
1 spàinn-mhòr siùcar donn
Ola

• Teasaich an ola ann am pana leis a’ chreamh, agus praidhig airson timcheall air 2 mhionaid gus a bheil e bog.
• Cuir am paprika, an t-siùcar donn agus an t-sabhs sòidh ris.
• Cuir an còrr dhen na gritheidean dhan a’ phana agus leig leis goil air a shocair airson 5-10 mionaidean.

BAKED CANNELINI BEANS IN TOMATO SAUCE

1 x 400g tin of cannellini beans
100ml tomato Passat 
½ onion, finely chopped
1 – 2 garlic cloves, finely chopped
1 tbsp soy sauce
1 tbsp hot smoked paprika
1 tbsp dried thyme
1 tbsp brown sugar
Oil

• Heat oil in a pan along with the garlic, allow to fry for about 2 minutes, until soft.
• Add paprika, brown sugar, soy sauce.
• Add the rest of the ingredients and allow to simmer for a 5 – 10 minutes.