St Davids Day Welsh Vegan Recipes
To all our vegan friends out there! I'm sure your aware that St Davids day is just around the corner and we have just the treat for you! We have 3 amazing Welsh vegan recipes for you to eat on St David's day. I will confess I'm not vegan but boy does these welsh recipes really taste amazing! If your not a vegan you won't be let down!
These recipes were created by Sarah Philpott who is a food bilingual proofreader and copywriter who also has a food blog where you can read all about her plant-based adventures in Swansea, Cardiff and beyond.
A couple of these recipes are featured in Sarah's new book called "The Occasional Vegan" which is available for pre-order now at Seren Books.
Here Sarah will reveal how you can make these delicious dishes on the big day.
Ingredients (serves 4)
For the tofu
– 1 x 400g block firm tofu
– 1 tbsp Marmite
– 1 tsp vegetable stock powder – 100ml boiling water
For the cawl
– 50g pearl barley
– 1 medium onion, peeled and diced
– 3 bay leaves
– 2-3 large potatoes, quartered (or 2-3 baby new potatoes, halved) – 1 large leek, finely sliced
– 2-3 sprigs of thyme
– 1 small swede, peeled and chopped into medium-sized chunks – 2-3 carrots, peeled and chopped
– 2 tbsp olive oil
– 1 litre vegetable stock
– Salt and pepper
1. Take the tofu and use kitchen roll or a clean tea towel to blot and absorb all its water. Take two heavy wooden chopping boards and place on either side of the block to ‘press’ it and absorb excess moisture. If you can, put something heavy, like a hardback book, on top of the chopping board to weigh it down further. Leave for at least 30 minutes then slice into medium-sized chunks.
2. Now, make your marinade by mixing together the Marmite, stock powder and water. Pour into a large dish, then coat both sides of the tofu strips with the mixture and leave to marinate for at least 30 minutes, or longer if you can.
3. Heat 1 tbsp oil in a pan over a medium heat and fry the onions for five minutes. Add all the other ingredients apart from the tofu and leeks and pour over the hot stock. Season with salt and pepper, then bring to the boil, reduce the heat and simmer for 20-25 minutes, stirring frequently.
4. While the soup is still simmering, heat 1 tbsp oil in a large frying pan over a medium heat. Fry the tofu for 10 minutes, until brown, turning every so often.
5. Pour the leftover marinade into the pot with the cawl and when it’s been cooking for 25 minutes, add the fried tofu and leeks and cook for another 15-20 minutes and add more stock if needed. When it’s cooked, remove the bay leaves and thyme and serve with crusty bread.
– 400g dried mixed fruit – 300ml warm tea
– 400g self-raising flour – 100g brown sugar
– 1 apple, grated
– 2 tsp mixed spice
– 75ml plant milk
– Oil or vegan margarine for greasing the loaf tin
1. In a large bowl, pour the warm tea over the dried fruit and leave overnight (or if you’re short of time, a few hours will do). Preheat the oven to 170C. Sieve over the flour, then combine with the dried fruit, sugar, mixed spice and apple. Add the milk and stir through.
2. Grease a 9×5 inch loaf tin and pour the cake batter into it, making sure that it’s spread evenly. Place on the top shelf of the oven and bake for 1 to 1.5 hours or until a skewer inserted into the middle comes out clean.
- 440g self-raising flour
- 220g vegan margarine like Vitalite
- 130g caster sugar, plus more for sprinkling later
- 50g sultanas
- 50g raisins
- 1 tsp cinnamon
- 1 tsp mixed spice
- A splash of plant milk
1. Put all the ingredients, except for the milk and fruit, a large mixing bowl, then, with your fingers, rub the mixture together until it becomes like breadcrumbs. It should be crumbly and even with no lumps of margarine. Add the dried fruit and mix it in.
2. Add a small dash of milk and mix it in with your hands. Add a tiny bit at a time until the crumble mix turns into a dry dough. It should be dry enough that it doesn’t stick to the bowl, but wet enough that it will stay in a ball.
3. Flour up your work surface and place the dough on it.
4. Flour up a rolling pin and then roll the dough until it’s about 1cm thick. Make sure that it’s not too thick or the Welsh cakes won’t be cooked through.
5. Use a cookie cutter to cut out your shapes – you should get about 18 good sized ones out of this dough.
6. Pre-heat your non-stick frying pan or griddle on a medium heat, but don’t turn it up too high or the outside will cook too fast. If you don’t have a non-stick pan you can use a normal one, just remember to lightly grease it up first.
7. It will take 2-3 minutes either side for them to be golden brown and properly cooked. Once you’re done, put them on a plate and sprinkle with caster sugar either side while they’re still hot.
Hope you enjoyed this post and don't forget to share this with your vegan friends and use #tasteofwales when you try these dishes out!