How to make your own vegetarian chorizo

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I have an admission to make...I've never eaten real chorizo sausages, so my humble attempt at a recipe for vegetarian version of chorizo may be way off. However, it's worth having a go at making them, as they taste good whether they're realistic or not! I've looked at loads of  meaty recipes and I've come up with a combination based on those flavours added to my basic shami kebab recipe.

Makes 8 sausages

• 1 ½ cups vegetarian mince (vegetarian ground-beef style crumbles), defrosted if frozen
• 1 ½ cups fresh wholemeal breadcrumbs
• 1 large onion, finely chopped or grated
• 1 small or medium egg
• 2 large cloves of garlic, crushed
• 2 heaped tsp smoked paprika
• 1 tbsp sweet/mild paprika 
• 1 tsp chilli paste/1 fresh red chilli deseeded and finely chopped
• ½ tsp ground fennel seeds
• 1 tsp dried oregano
• Black pepper to season
• 1 tbsp tomato purée 
• 2 tbsp wine/cider vinegar

Heat 2 tbsp of olive oil in a pan.

Add the onion and cook on a medium heat until soft, but not brown.
Add the garlic, herbs and spices and cook for a further minute

Stir in the tomato purée and vinegar and heat through.

Remove from the heat.

Place the veggie mince and breadcrumbs in a bowl and mix to combine, breaking up any lumps of veggie mince. 

Add the onion and spice mixture and stir together (or blend in a food processor for a smoother texture -  I did this the second time I made them, and found that they stuck together a little better).

Finally add the egg and mix/blend until combined to make a firm but moist mixture, adding more breadcrumbs if needed.

Place in the fridge and allow to firm up for 30 minutes.
Shape into 8 sausages or 16 meatballs, and fry on a low-medium heat for 10 minutes, turning once or twice. Alternatively, brush with oil and bake in the oven at 200C/180C Fan/Gas 6 for around 15 minutes, or grill/broil/bbq.

Eat hot or cold.
Suitable for freezing.

Alternatives: For a vegan version, replace the egg with a suitable binder.
For a Mexican-style vegetarian chorizo sausage, swap the ground fennel and smoked paprika for ¼ tsp ground cinnamon and 1-2 tsp ground cumin. 

Find loads more veggie recipes celebrating National Vegetarian week, over at Tinned Tomatoes.

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Veggie Mince Shami Kebabs

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My mum used to make shami keema kebabs (in fact she may still make them, but she obviously doesn't make them when we are visiting!). I thought I'd have a go at making a vegetarian version using veggie mince and breadcrumbs to replace the meat, and I was pleased with the result. 

Serves 4-6

• 200g/8oz vegetarian mince (I used Quorn) - defrosted if frozen
• 2 cups fresh breadcrumbs (about 100g/4oz)
• 2 medium eggs
• 1 large onion finely chopped or grated
• 1 large clove of garlic, crushed
• 1 chilli, de-seeded and finely chopped/1 tsp chilli paste, optional
• 3 tsp garam masala
• 1 tsp whole cumin seeds

Heat 1 tbsp of vegetable oil in a pan.
Fry the spices with the onion and garlic on a low heat for a few minutes, until the onion is soft.
Remove from the heat.
Put all of the ingredients into the food processor and blend until combined.

Chill for 30 minutes to firm up.
Form into 8-12 small sausage or burger shapes, pressing the mixture together with your hands.
Shallow fry in a drop of oil until golden brown, or brush with oil and grill or bbq.

Serve with spicy pilau rice, or in bread rolls, chapattis or wraps...they taste great with a good dollup of tomato ketchup!

Alternatives: Add 1-2 tbsp of your favourite curry paste instead of the spices/chilli if preferred.
For a Middle-Eastern version (Kabab Koobideh), swap the spices for some finely chopped parsley, ½ tsp cinnamon and ½tsp sumac. Rolls the mixture out into thinner, longer sausage shapes and cook as above.

I haven't tried making a vegan version yet, but you would need to swap the egg for something that would help bind the mixture together (maybe arrowroot?). If you find one that works, please let me know!

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Easy Falafel

I've made several versions of falafel in the past, but they've always been apt to fall apart on cooking. Not a major problem, but I've found that adding an egg and some fresh breadcrumbs to the mixture makes a more structurally sound falafel, which will even stand up to barbecuing.

Makes 8-10 falafel.

• 1 tin of chickpeas, drained
• 1 tsp paprika
• 1 tsp ground cumin 
• a little black pepper or chilli powder
• 1 tbsp fresh coriander, chopped
• 1 tbsp tahini paste 
• 1 large clove of garlic, crushed
• 1 cup of fresh breadcrumbs
• 1 egg 

Blend the chickpeas, garlic, herbs and spices with the tahini and egg.
Mix in enough fresh breadcrumbs to make a dough-like mixture - add more if needed.
Chill in the fridge for 30 minutes to firm up.
Form into 8-10 small balls and flatten slightly.
Brush with vegetable oil on both sides and fry, oven bake or barbecue.

Serve with salad and hummus or tzatziki.

Makes 4 large 'veggie burger' patties instead of falafel.

Suitable for freezing.

Vegan alternative: Omit the egg and replace with and extra 1 tbsp tahini paste for a vegan option. Use around ½ cup of fresh (vegan) breadcrumbs,as the mixture will be slightly drier. Pin It

Tzatziki Dip

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Tzatziki is one of my family's favourite things to eat and always bring back memories of our many holidays in Greece. It's really simple to make and tastes so much better than the shop-bought variety.
I forgot to take a photo of my last batch of tzatziki, so I've included a photo from our holiday in Skiathos, instead!

• 250ml Greek/Greek-style plain yogurt
• ¼ cucumber, grated
• 1-2 cloves of garlic, crushed 
• a little chopped fresh dill (optional)
• a dash of chilli sauce/pinch of cayenne/black pepper to taste (optional)

Grate the cucumber onto several sheets of kitchen roll.
Squeeze as much moisture as possible out of the cucumber.
Mix all of the ingredients together and chill until needed.
Serve with fresh, warm pitta bread.

Alternative: I'm not sure how this would taste using a dairy-free yogurt, but it's worth a try...you might want to add a glug of olive oil to get a more 'creamy' taste. Let me know if it works!

More Greek meze recipes: Greek salad, Hummus, Aubergine dip

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Fried Aubergine/Eggplant with Herbs and Garlic (Vegan)

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This is a recipe which I've adapted from the Greek Vegetarian by Diane Kochilas. Serves 4 as a starter or side dish.

• 2 aubergines cut into 2-3cm chunks
• 4 tbsp olive oil
• 4 tbsp white wine vinegar or lemon juice
• ½ tsp dried oregano
• 1 clove of garlic, crushed
• 1 tbsp fresh mint, chopped (or 1 tsp dried mint)
• 25g/1oz vegan Parmesan-style topping such as Parmazano (or grated vegetarian Parmesan-style cheese for non-vegans).

Fry the aubergine in batches in the olive oil, until soft and golden brown.
When all the aubergine is cooked, return to the pan and add the oregano, mint, garlic and vinegar.
Simmer on a low heat for around 3-5 minutes, until soft and tender. 
When cooked, sprinkle with the cheese/cheese substitute (optional).

Alternatively, marinate the aubergine in oil, vinegar, garlic and herbs. Thread onto skewers and cook on the barbecue.

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Vegetarian and vegan camping recipes

There's something special about eating outside. I don't know what it is, but food just tastes better in the great outdoors, whether that's in the back garden, on a picnic, or during a camping trip. I know it's a bit early in the season to talk about camping, but the sun's been out and the holidays are just around the corner, so I'm posting this before it starts raining again!

I reckon that the key to great camping food is good planning!
I plan our camping meals in advance and write them down as a meal plan, so I know what to take and what to buy on site.

We generally take these staple foods and buy fresh ingredients as needed:

• Small bottle of olive oil
• Small jar of Marmite, jam or Nutella in a small pot
• Tins of beans/chopped tomatoes/sweetcorn
• Packet of microwave rice
• Packet of tortilla wraps
• Bread rolls
• Small bottle of tomato ketchup
• Small portions of dried herbs/spices in little bags  
• Tea bags
• Litre carton of fruit juice, frozen to use as ice pack in the cool box
• Packet of dried burger/sausage mix or frozen burgers/sausages/veggie bacon

We also take the following cooking equipment with us:

• Camping kettle
• 2 x 1 ring gas stoves
• Small frying pan
• Small saucepan
• Small sharp vegetable knife
• Vegetable peeler
• Can/bottle opener
• Tongs/spatula/spoon
• Skewers
• Foil 
• Plastic cutlery/picnic set
• Small chopping board

All of the recipes/ideas below either require no cooking, or can be cooked on a one/two ring camping stove.

Breakfasts

• Fried eggs/omelette/baked beans/veggie bacon/veggie sausages/hash browns/tinned spaghetti with fresh bread.
• Warmed croissants/crumpets/mini pancakes/waffles/pastries.
• Scones with jam.
• Cereal with or without milk/non-dairy milk.
• Cereal/flapjack bar.
• Fresh/tinned fruit.

Lunches

• Filled sandwiches/baguettes/bagels.
• Tinned/packet soup and bread.
• Baked beans/tinned spaghetti and crusty bread.
• Instant noodles.
• Crudites, breads and dips - Buy tubs of dips (hummous, tzatziki, salsa etc), bread-sticks, pitta bread etc. Make cucumber, pepper and carrot crudites.
• Pittas stuffed with ready-made falafels and salad.
• Veggie burgers, hot dogs or sausages in bread rolls.
• Ready-made onion bhajis/vegetable pakoras/samosas with naan.

One Pan Camping Meals

Garlic mushrooms - heat a drop of oil/butter in a pan. Add sliced mushrooms, a chopped red pepper and a large clove of crushed garlic. Cook until most of the liquid has evaporated. Serve on warm ciabatta or garlic bread.

Quick veggie chilli/curry - Fry a chopped onion in a drop of oil. Add either 2-3 tsp mild chilli powder/fajita seasoning OR 1 tbsp curry powder/paste. Add a tin of ratatouille (or some chopped veg and a tin of chopped tomatoes) and a drained tin of beans/chickpeas/lentils. Bring to the boil and simmer for 5 minutes.  Serve with wraps/nachos or naan bread.

Macaroni cheese - Buy a pot of 'fresh' cheese sauce and a bag of fresh pasta. Cook the pasta and drain. Pour the sauce over and heat through.
(Vegan option - use a tub of 'fresh' tomato and basil sauce and egg-free pasta.)

Quorn & vegetable pilaf - Make a simplified version using packet rice: Fry a chopped onion in a little oil, add some chopped veggie sausages or meat-free pieces and cook for 5 minutes. Add 1-2 packets of flavoured microwave rice and a drained tin of sweetcorn. Heat until piping hot, stirring regularly.

Vegetable fajitas - Make these with paneer/halloumi cheese, or Quorn pieces. Simplify spices by just using mild chilli powder or fajita seasoning.
(Vegan option - omit the cheese and add extra beans.)

Veggie couscous - a drop of oil in a pan. Fry 1 chopped onion until soft. Add a drained tin of chickpeas and heat through. Stir in 1 or 2 packets of instant Moroccan flavoured couscous. Add the required amount of boiling water, cover and leave to heat through as directed. 

Sloppy Joes - Make using ready-made bbq sauce. 

Quick Mexican quesadillas/burritos - Heat a tortilla wrap in a pan, spread with some tinned refried beans a dollop of tomato salsa and a sprinkle of mozzarella cheese. Roll up the wrap and flip over to warm through. Or try these green vegetable burritos or the very tasty Hawaiian quesadillas  (vegan option - use vegan melting cheese.)

Middle Eastern pittas -  Heat a wholemeal pitta in a pan, split open and spread the inside with some olive paste. Fill with a few ready-made falafels, a chopped tomato and some crumbled feta cheese. Pop back in the pan to heat through. (Vegan option - omit the feta.)

Pesto spaghetti - Don't panic, I realise that pesto generally contains Parmesan or Grana Padano cheese, which contain rennet, but I've found that the cheaper supermarket brands contain vegetarian 'hard cheese' instead (eg: ASDA smart price pesto.) Cook some fresh or dried spaghetti. Drain and add a good dollop of pesto. Stir through and serve.
(Vegan option - use vegan pesto or sun dried tomato paste.)

Cheese fondue - Add a glug of dry white wine and a handful of Gruyere cheese to a tub of fresh cheese sauce. Heat until bubbling gently. Alternatively, double wrap a whole Camembert cheese (plus box) in foil and cook on the bbq or stove for around 15 minutes, turning once or twice. Serve with chunks of ciabatta or breadsticks to dip in.

Frittata - Fry a chopped onion and a pepper in some oil. Add a drained tin of sweetcorn and break in 4 eggs. Mix well and cook for a few minutes until the eggs are cooked through. Serve with crusty bread.

Cheat's patatas bravas - Heat 2 tbsp oil in a large pan/frying pan. Shallow fry some (partially-defrosted) frozen potato chunks, turning every few minutes until golden-brown and crispy. Throw in 1 jar of tomato and chilli sauce and heat through. 

Baked beans with portabello mushrooms & halloumi - Heat 2 cans of baked beans and a tin of ratatouille. Add 4 tbsp of spicy barbecue sauce and heat. Serve with barbecued Portabello mushrooms, halloumi and garlic bread.

Two Pan Camping Meals

Noodles and stir fried vegetables - Buy a pack of stir fry vegetables, a sachet/jar of black bean or sweet and sour sauce and 2 small packs of 'quick noodles'. Boil a pan of water. Add the noodles, bring back to the boil, cover and remove from the heat.  Meanwhile, heat a drop of oil in a pan. Fry the veg for 2-3 minutes. Add the sauce and heat through. Drain the noodles and top with the veg and sauce.

Sausage and bean stew -  Chop an onion and fry in a drop of oil. Add some chopped veggie sausages and brown for a few minutes. Add a tin of tomatoes, a tin of baked beans, a small tin of sweetcorn and some mixed herbs. Cook for 10-15 minutes. Meanwhile make up some instant mash, or cook some pasta, new potatoes or rice.

Mexican rice burritos - Fill wraps with a combination of Mexican rice, refried beans and grated cheese.

My barbecue food, kids' camping food, camping dessert recipes and family-friendly festival guide posts contains more ideas for campsite catering. If you have any other camping food suggestions, please do add them below.

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