The V Spot

The V Spot
A vegan general store in Nottingham – we deliver to the greater Nottingham area

Vegan Sour Cream Recipe 12th August 2018

You can use sour cream on all sorts of food. We like to make nachos by melting vegan cheese over tortilla chips and adding salsa, sour cream and jalapeños.

Ingredients

Method

  1. Stick everything into a blender and whizz until completely smooth.
  2. Store in the fridge for up to 2 days.

The ingredients in this recipe are available from The V Spot.

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Scrambled Tofu 11th August 2018

Scrambled tofu is great on toast or as part of a full cooked breakfast. It’s tasty and full of protein. The kala namak (black salt) contains sulphur and gives the dish an authentically eggy flavour.

If you want to add vegetables, cook them first and add them after you have cooked the tofu through. Mushrooms, peppers, courgettes and spinach all work really well.

Ingredients

Method

  1. First you need to drain the tofu and squeeze as much water out of it as you can. The best way to do this is with a tofu press but you can wrap it in a tea-towel and put book on top of it.
  2. Put the drained tofu into a bowl and crush it with a fork to make a rough paste.
  3. Heat some oil in a frying pan.
  4. Peel and slice the onion and soften in the frying pan.
  5. Add the tofu and cook gently, stirring regularly, until it is cooked through.
  6. Add the turmeric and nutritional yeast flakes and stir thoroughly. Cook for a couple more minutes.
  7. Serve on toast topped with plenty of ground black pepper.

The ingredients in this recipe are available from The V Spot.

Find out more about nutritional yeast flakes.

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Vegan Tofu Irish Stew

This recipe uses tofu that has been frozen and then defrosted, giving it a sponge-like texture that lets you add soak up the marinade to really boost the flavour.

  • Category: Main
  • Prep Time: 20 minutes
  • Cook time: 15 minutes

Ingredients

Method

  1. At least a day in advance, cut the tofu into 1cm chunks, place in a sealed tub and freeze overnight.
  2. When you are ready to make the stew, boil some water and pour it over the frozen cubes of tofu. Leave them to defrost – you can drain them and add more boiling water if you are in a hurry.
  3. Preheat the oven to 220°C.
  4. Peel and roughly chop the onions.
  5. Scrub (or peel) and dice the potatoes.
  6. Peel and thickly slice the carrots.
  7. Put the yeast extract and stock into a large saucepan and bring to the boil.
  8. Add chopped onions and diced potatoes and simmer for 10 minutes.
  9. Add carrots and simmer for 5 more minutes, covered.
  10. Meanwhile, mix together the tamari, vinegar and 2 tbsps. water and pour into a large casserole dish.
  11. Drain the tofu and gently squeeze the cubes to press out the water.
  12. Put the tofu into the dish with the tamari mix. Gently press the cubes down and release so that they soak up the liquid like sponges.
  13. Add the vegetables to a casserole dish, stir and cover with a lid.
  14. Cook in the oven for 15 minutes.

The ingredients in this recipe are available from The V Spot.

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Vegan Pesto Recipe 6th August 2018

Fresh pesto is delicious. It’s not just for pasta: use it as a sandwich spread or as a sauce for all sorts of food.

  • Category: Sauce
  • Prep Time: 10 minutes

Ingredients

Method

  1. Combine the basil, pine nuts and garlic using a hand blender or food processor.
  2. Slowly add the olive oil and mix together until you have achieved a smooth consistency.
  3. Add Engevita, lemon juice and salt to taste.
  4. Refrigerate (or freeze covered with oil) until ready to use.

For a quick meal, cook some pasta and drain it. Put some pesto in a saucepan and warm it through on a medium heat. Add the cooked pasta to the pan and stir to cover the pasta in sauce. Serve sprinkled with a Parmesan substitute such as Grattugiato.

The ingredients in this recipe are available from The V Spot. If this is all too much effort we also sell jars of ready-made pesto.

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Chestnuts and Sprouts 2nd December 2017

Brussels sprouts have a bad reputation, mainly because they are often served after being boiled into a squidgy and disgusting mess. It doesn’t have to be that way! Here a way to serve crisp, tasty sprouts with the added bonus of Christmassy chestnuts. They look and taste great and you might even convert some people to loving their sprouts.



Ingredients

Method

  1. Drain the chestnuts.
  2. Peel the tough outer leaves from the sprouts and cut off the stalks. Cut them in half.
  3. Cut the vegan bacon rashers into thin, short strips.
  4. Heat a knob of margarine in a frying pan and add the chestnuts, sprouts and bacon. Fry for around 5-10 minutes until the chestnuts and sprouts soften and start to brown.
  5. Sprinkle with salt and pepper.

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Mushroom & Chestnut Wellington

This is a great centrepiece for a special meal and it’s really easy to make. Delicious served with roast potatoes, vegetables and gravy. The ingredients are available from The V Spot.



Ingredients

Method

  1. Preheat the oven to 200℃ / Gas Mark 6.
  2. Chop the onions and garlic and roughly slice the mushrooms.
  3. In a large saucepan, fry the onion in the olive oil until tender.
  4. Add the garlic and mushrooms and cook until mushrooms are tender.
  5. Put the mixture into a blender and blend to a purée.
  6. Grind the chestnuts. Put them in a large bowl with the ground almonds, breadcrumbs, puréed mushrooms, soy sauce, lemon juice, tarragon and yeast extract and mix well.
  7. Season with salt and pepper.
  8. Roll the puff pastry out to a 15” square.
  9. Place the pastry onto a greased baking sheet and heap the mixture into the centre, forming a loaf shape.
  10. Make diagonal cuts in the pastry about 1cm apart on each side of the mixture, then fold these over the mix to make a kind of plait. Tuck the ends in neatly and trim off any extra bits.
  11. Brush with soya milk.
  12. Bake for 40 minutes until pastry is puffed and golden brown.

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Easy Vegan Banoffee Pie 6th October 2017

A super-easy recipe for Banoffee Pie, using the wonderful coconut-based sauces from Nature’s Charm.

Ingredients

Method

  1. Put the coconut whipping cream into the fridge to chill it.
  2. Crush the biscuits and place them in a bowl.
  3. Put the margarine in a pan and heat gently until melted. Mix with the biscuits.
  4. Press the mixture into a serving dish or loose bottomed baking tin. Chill in the fridge for 10 minutes.
  5. Spread the caramel sauce evenly over the base.
  6. Cut the banana into slices and place over the caramel sauce.
  7. Whip the chilled coconut cream with an electric mixer until it’s light and creamy. Spread over the bananas.
  8. Decorate the pie with grated or shaved chocolate.
  9. Keep chilled until ready to serve.

The ingredients in this recipe are available from The V Spot.

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Banana Flower ‘Fish’

Beer battered vegan fish made from banana flowers(!)

Source: The Hunger Grains

Ingredients

Method

  1. Drain the banana blossoms.
  2. Straighten out the banana blossoms and put them in a bowl. Cover them with hot water.
  3. Add seaweed flakes, lemon juice and dill.
  4. Cover the bowl and place in the fridge for at least 1 hour.
  5. To make the batter, put rice flour, celery salt, paprika, and pepper in a bowl.
  6. Gradually add the beer, mixing with a balloon whisk as you go to make a smooth batter.
  7. Chill the batter in the fridge for 10 minutes.
  8. Heat some oil in a deep pan or a deep fat fryer.
  9. Gently squeeze the moisture from the banana blossoms, then roll them in rice flour.
  10. Mix the batter again and dip the banana blossoms in the batter so they are well coated.
  11. Gently put one of the blossoms into the hot oil and fry, turning occasionally, until the battered is light brown. Repeat for the other blossoms.

The ingredients in this recipe are available from The V Spot.

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Baked Bean Bake 27th August 2017

This is a really filling dinner which can be eaten hot with vegetables and gravy or cold with a salad.



Ingredients

Method

  1. Preheat the oven to Gas Mark 4 / 180 °C / 350 °F. Grease a loaf tin with oil or margarine.
  2. Empty the baked beans into a bowl and mash them with a potato masher or a fork.
  3. Stir in the breadcrumbs and leave to stand for 10 minutes.
  4. Meanwhile, chop the onion and fry in the vegetable oil for a few minutes.
  5. Add the sausage mix, fried onion, mixed herbs and some salt and pepper to the bowl. Mix well and place into the greased loaf tin, pressing the top flat. Brush the top with more oil.
  6. Bake for one hour.

The ingredients in this recipe are available from The V Spot.

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Tempeh Bacon

Tempeh is made from fermented soya beans and has a chewy texture. It’s available from The V Spot’s freezer.

Ingredients

Method

  1. If the tempeh is frozen, defrost in the fridge overnight.
  2. Mix the marinade ingredients.
  3. Carefully cut the tempeh into 5mm thick slices.
  4. Put the slices into a small zip-lock bag with the marinade and leave for 24 hours.
  5. When ready, fry the strips in a little oil.

The ingredients in this recipe are available from The V Spot.

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