Masak Masak Ala Emak

  Veggie mushroom burger An irresistible vegetarian mushroom burger filled with melty mozzarella and slathered in homemade tomato relish. This is designed to be a low cost recipe. Ingredients For the relish 1 tbsp olive oil 1 onion, finely diced salt and pepper 1 garlic clove, crushed 200g/7oz tinned tomatoes 1 tbsp white wine vinegar For the onions 25g/1oz butter 2 onions, finely sliced For the rest of the burger 4 large flat mushrooms, stalk trimmed so it doesn’t come above the edge of the mushroom 1 tbsp olive oil 1 ball mozzarella 4 burger buns, sliced in half Recipe tips Method Preheat the oven to 180C/160C Fan/Gas 4. For the relish, heat a small frying pan over a medium heat and add the olive oil. Fry the onion and a pinch of salt in the oil for 4-5 minutes, or until the onion is soft. Add the garlic and cook for two minutes, then stir in the tomatoes and the vinegar. Gently simmer for five minutes, or until the mixt...

  Slow cooker vegan bean chilli Get this vegan chilli going in the slow cooker and you’ll come back to a comforting dish to enjoy with rice, avocado, dairy-free yoghurt, coriander and lime wedges. A cheap, comforting dinner.

Vegetarian lentil cottage pie   This is a rich and satisfying vegetarian version of the classic cottage pie. Lentils make a great substitute for mince and are packed with protein, and carrots make the mash topping extra sweet. Ingredients For the cauliflower 1 cauliflower head, cut into florets 240g/9oz green beans, halved 1 tbsp vegetable oil salt and freshly ground black pepper For the cottage pie 1 tbsp vegetable oil 4 celery sticks, finely chopped 250g/9oz swede, peeled and grated 8 carrots, peeled and grated 1 tbsp dried mixed herbs 3 tbsp tomato purée 3 x 400g tins green lentils, drained and rinsed 1 reduced salt vegetable stock cube 500ml/18fl oz boiling water pinches freshly grated nutmeg 600g/1lb 5oz white potatoes, scrubbed and roughly chopped 30g/1oz butter salt and freshly ground black pepper Recipe tips Method Preheat the oven to 200C/180C Fan/Gas 6. To make the cauliflower, place...

Black bean and avocado salad This simple, quick salad is a vegan feast packed with chilli, herbs and spices. It’s also gluten-free and dairy-free. This meal provides 549 kcal, 17g protein, 40g carbohydrate (of which 13.5g sugars), 36g fat (of which 6g saturates), 22g fibre and 2g salt per portion. Ingredients For the dressing 4 tbsp lime juice 7 tbsp extra virgin olive oil 3-4 jalapeño peppers (or 1 red chilli), finely chopped, to taste 1 garlic clove, minced pinch ground cumin salt and freshly ground black pepper For the salad 3 x 400g tins cooked black beans, drained large handful chopped fresh coriander 4 medium tomatoes, chopped into wedges, seeds removed (or 16 cherry tomatoes, halved) 1 large red pepper, stalk and seeds removed, sliced into thin strips 1 red onion, thinly sliced 5 spring onions, trimmed and thinly sliced (or 1 small red onion, thinly sliced) 200g/7oz fresh watercress, tough stems snipped into ha...

Tofu peanut vegan stir-fry If you like lots of sauce in this vegan stir-fry, you can double the ingredients and pour in as much as you prefer. It makes a delicious dressing or marinade for tofu if you have any left over. Ingredients 180g/6oz firm tofu, drained 1 tbsp sesame oil 4 garlic cloves, crushed thumb-sized piece fresh root ginger, grated 1 small red chilli, finely sliced 300g pack straight-to-wok medium noodles 1 red pepper, seeds removed and sliced lengthways 1 yellow pepper, seeds removed and sliced lengthways 4–5 Tenderstem broccoli stems (around 85g/3oz) 5 spring onions, finely sliced 1 large carrot, peeled into ribbons pinch salt 1 tsp sesame seeds, to garnish 1 tbsp chopped peanuts, to garnish For the sauce 2 tbsp sesame oil 3 tbsp tamari or soy sauce 1 tbsp maple syrup 1 tbsp freshly grated root ginger (or 1 tsp ground ginger) 2 tbsp peanut butter (smooth or ...

Spinach, aubergine and chickpea curry This delicious vegan curry with chickpeas and aubergine is packed full of flavour and ready in less than 30 minutes. This meal provides 251 kcal, 13g protein, 8.3g carbohydrate (of which 11.6g sugars), 15.9g fat (of which 2.1g saturates), 13.5g fibre and 1.2g salt per portion.

Sweetcorn mapo tofu Ingredients 2 tbsp  peanut oil 2  garlic  cloves, finely chopped 2.5cm/1in piece fresh root  ginger , peeled and grated 1 red  chilli , seeds removed, finely chopped 1 tbsp fermented salted  black beans , rinsed and crushed 1 tbsp  chilli  bean paste 150g/5½oz fresh  sweetcorn  kernels 250g/9oz firm  tofu , drained, sliced into 2.5cm/1in cubes 1 tbsp Shaoxing rice wine or  dry sherry 1 tbsp tamari or low sodium light  soy sauce 1 tbsp black  rice vinegar  or balsamic 200ml/7fl oz hot  vegetable stock  (made using ½ a stock cube or stock pot) 1 tbsp Sichuan preserved vegetables in  chilli oil , finely chopped (available from Asian supermarkets) 1 tbsp  cornflour , blended with 2 tbsp cold water To serve 2 pinches ground toasted  Sichuan peppercorns 1  spring onion , finely chopped 1 tbsp black  sesame seeds 1 small handful fresh  coriander , leaves and st...

Easy vegetarian tacos Vegetarian tacos are fun and easy to make. Everyone can help themselves to the crunchy corn tacos, spicy bean filling, creamy avocado, soured cream and grated cheese. If you're making this recipe with children, see the tips section for advice on kitchen safety. Ingredients 2 x 400g tins beans (e.g. black beans, cannellini beans, borlotti beans), drained and rinsed 100g/3½oz frozen peas or sweetcorn 2 x 400g tins chopped tomatoes 1 tsp dried oregano ¼ tsp dried red chilli flakes 2 tbsp tomato purée 8 crispy tacos shells ½ ripe avocado ¼ lemon, juice only handful coriander leaves, roughly chopped 60g/2¼oz Cheddar cheese, grated, to serve soured cream, to serve Recipe tips Method Preheat to oven to 200C/180C Fan/Gas 6. Tip the beans, peas, tomatoes, oregano, chilli flakes and tomato purée into a roasting tin and toss together. Bake for 15 minutes. For the las...