Vegan Gobi (Cauliflower) Masala and Onion Bhaji Bread Machine Bread

Gobi (Cauliflower) Masala

‘I can’t think of any way this would be improved by adding meat to it’, The Meat Eater said as he ate this gobi (cauliflower) masala. I’d been tasting it as it was cooking and knew I wasn’t going to get any comments about it being thin, as this dish is tasty, thick and substantial.

The original recipe came from Isa Does It by Isa Chandra Moskowitz. The main difference is that Isa’s recipe contains okra (therefore making it a bhindi masala), while I used cauliflower instead (therefore making it a gobi masala). The Meat Eater doesn’t like okra and while I don’t eat much cauliflower, I’m happy to have it in a curry. I’m definitely happy to have it a curry as wonderful as this one. If you like neither okra or cauliflower, you could use any other chunky vegetable, for example aubergine – which would make it a brinjal masala.

Vegan Gobi (Cauliflower) Masala Recipe

Gobi (Cauliflower) Masala
Prep time
Cook time
Total time
Adapted from Isa Does It by Isa Chandra Moskowitz
Recipe type: Main
Cuisine: Indian
Serves: 4
  • 3 tbsp coconut oil
  • 2 tsp cumin seeds
  • ⅓ cup chickpea (gram) flour
  • 1 onion, diced
  • 1 tsp salt
  • 3 cloves garlic, crushed
  • 2 tbsp fresh ginger, grated
  • 2 cans chopped tomatoes
  • 2 tbsp mild curry powder
  • 300ml vegetable stock
  • 1 small cauliflower, broken into florets
  • 1 can black-eyed beans, drained and rinsed
  1. Heat 1 tbsp of the coconut oil and toast the cumins seeds for 1 minute
  2. Add the remaining 2 tsbp coconut oil and sprinkle in the chickpea flour and stir consistently for 3 to 4 minutes
  3. Add the onion and salt and stir to coat the onion in the flour mixture and cook for 5 minutes, stirring occasionally
  4. Add the garlic and ginger and stir for 1 more minute
  5. Add the chopped tomatoes and curry powder and stir for a few minutes
  6. Add the stock, cauliflower and black-eyed beans and bring to the boil
  7. Simmer for about 30-45 minutes until the cauliflower is tender


Bread Machine Onion Bhaji Bread 

Bread machine onion bhaji bread

I hadn’t planned for today’s blog to have an Indian theme to it but I wanted to share with you the bread machine onion bhaji bread I made the other day from The Complete Bread Machine Book by Sonia Allison (there are currently loads of copies on Amazon for 1p if you want to snap one up). Unfortunately, it doesn’t taste like onion bhajis but it’s tasty all the same, and was nice toasted and spread with Vitalite, and also as the bread for my chickpea ‘tuna’ salad sandwich (that I had today, so I’ll post a photo of it tomorrow).

The recipe below is almost exactly the same as in the book but I used those dried crispy onion things you find in the salad dressing bit of the supermarket. I had thought about drying onions myself in my dehydrator but on reading up about it, I decided against it as apparently it stinks the whole house out and all the articles I read said it can be dangerous to pets and advise having all the doors and windows open while you’re doing it, which may be okay if you’re living in Hawaii or something but it’s not okay in January in the UK.

Onion bhaji bread with Vitalite

Onion Bhaji Bread Machine Bread
Adapted from a recipe in The Complete Bread Machine Book by Sonia Allison
Recipe type: Bread machine
Cuisine: Bread
  • 400g strong white bread flour
  • 50g gram (chickpea) flour
  • 6 tbsp dried onions
  • 275ml water
  • 1 tbsp oil
  • 2 tsp salt
  • 2 tsp caster sugar
  • 3 tsp garam masala
  • 1 tsp powdered ginger
  • ½ tsp ground cumin
  • 1½ tsp fast-acting dried yeast
  1. Thoroughly mix together the two flours
  2. Pour the water into your bread machine bucket, the add the oil and half the mixed flours
  3. Sprinkle with the salt, sugar, garam masala, ginger, cumin and dried onions
  4. Cover with the remaining flour mixture and mound the yeast into the centre
  5. Fit the bucket into the bread machine and set to a medium size, basic loaf
  6. When ready, cool on a wire cooling rack


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Brooklyn Pad Thai from Vegan with a Vengeance by Isa Chandra Moskowitz

Vegan Brooklyn Pad Thai Isa Chandra Moskowitz Vegan with a Vengeance

This vegan Brooklyn Pad Thai from Vegan with a Vengeance by Isa Chandra Moskowitz is a dish I’ve made many times. You have all heard of Isa, haven’t you? She’s the Queen of Vegan and if you haven’t heard of her, check out the Post Punk Kitchen website.

Isa admits in VWAV this is most definitely not an authentic Pad Thai but, inauthentic or not, it’s a dish I always enjoy and even The Meat Eater didn’t feel the need to de-veganise it by covering it with salad cream.

Isa’s original recipe has roasted peanuts and coriander (added at the end as a garnish) – I didn’t add either but as I was eating it, I could see how peanuts would give it that extra something.

Brooklyn Pad Thai
Prep time
Cook time
Total time
Adapted from Vegan with a Vengeance by Isa Chandra Moskowitz
Recipe type: Thai
Cuisine: Vegan
Serves: 2
  • 1 pack straight-to-wok rice noodles
  • For the sauce
  • 3 tbsp soy sauce
  • 3 tbsp sugar
  • 1 tbsp tomato puree
  • 1 tbsp sriracha
  • ⅛ cup rice wine vinegar
  • 1 tbsp lime juice
  • For the Pad Thai
  • 2 tbsp peanut oil
  • ½ block firm tofu, pressed and cubed
  • ½ red onion, sliced
  • 2 cloves garlic, crushed
  • ½ tbsp lemongrass
  • 2 large handfuls beansprouts
  • 4 spring onions, sliced
  • 1 red chilli, deseeded and sliced
  1. Mix together the ingredients for the sauce
  2. Heat 1 tbsp of the peanut oil in a wok and fry the tofu for about 5 minutes, until golden and crispy. Remove from the heat and set aside
  3. Heat the remaining peanut oil in the wok and fry the red onion for a couple of minutes
  4. Add the garlic and lemongrass and fry for another 30 seconds
  5. Add the sauce and the noodles and cook for 2 minutes, stirring constantly
  6. Add the beansprouts, spring onions, chilli and tofu and cook, stirring for another 30 seconds

Veganuary Day 14 – Lunch
Vegan salad wrap
Vegan salad wrap

Lunch was, again, another salad wrap with olives, spinach, cucumber, tomatoes, hummus and vegan mayo. It wasn’t just an excuse to use my new black spiral plate, honest.

Vegan almond and cherry cake from the Riverbank Bakery in Norfolk
Vegan almond and cherry cake

My friend Jacqui (who I interrogated about her transition from meat-eater to vegan, which you can read here) asked me at the beginning of Veganuary if I liked cake. Of course, I said yes, and she said she’d send me some from a local bakery. I’d completely forgotten about it until the postman arrived yesterday morning bearing cake-based post and so, to accompany my hot chocolate today was this beautifully moist vegan almond and cherry cake from the Riverbank Bakery in Norfolk. Thanks, Jacqui!


This post is a bit backwards today but Thursday’s breakfast was a bit backwards as it was some of Wednesday’s superfood smoothie that was left over. I’ve never had left over smoothie before – purely because there never is any smoothie left over, but it had kept well.

Vegan out-of-house experience (not to be confused with out-of-body experiences)

You know yesterday I said today I was going to venture into Caffè Nero and have my first out-of-the-house vegan meal? Come back tomorrow to see how I did (it’s not that exciting really, so don’t go changing your plans or anything).

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Recipe: Vegan Chickpea Cutlets

Veganomicon chickpea cutletsEver since I picked up a copy of Veganomicon by Isa Chandra Moskowitz and Googled to see what other people made from it, these chickpea cutlets came up time and time again. I’m not sure why I haven’t made them before now – the only reason I can think of is because they contain vital wheat gluten and, when I first got the book, I didn’t have a clue where to get vital wheat gluten from; I thought it was some strange substance only to be found in America.

UK suppliers soon caught up though and now, although I’ve never seen any in any shops, vital wheat gluten (sometimes just called wheat gluten) is easy enough and cheap enough to buy online from a number of places.

Vegan chickpea cutlets

The other day, I fancied making some seitan and had a look in Veganomicon for a recipe and saw the famous recipe for chickpea cutlets and decided to give them a go.

At the risk of sounding like a letter on Points of View (ask your parents, kids), why oh why oh why did I leave it so long to make them? They’re a lot simpler than seitan and ready to eat in about 30 minutes.

If you want Isa’s original recipe, it’s here on the PPK website but, as usual, I omitted ingredients I didn’t have; using other ingredients instead and, instead of baking or frying, I put the chickpea cutlets in my George Foreman, which worked wonderfully.

I suggest making a double batch and freezing the leftover uncooked cutlets to have another day. As you can see from the photos, I’ve had the cutlets in pitta bread with salad and vegan mayo but I can confirm they go just as well with potatoes and green veg.

Veganomicon chickpea cutlets

Recipe: Vegan Chickpea Cutlets
Adapted from Veganomicon by Isa Chandra Moskovitz
Recipe type: Vegan
Serves: 8
  • 1 can chickpeas, drained and rinsed
  • ¼ cup extra virgin olive oil
  • 1 cup vital wheat gluten
  • 1 cup golden breadcrumbs
  • ½ cup water
  • ¼ cup soy sauce
  • 1 tsp dried rosemary
  • 1 tsp poultry seasoning
  1. In a mixing bowl, mash the chickpeas with the oil with a potato masher or fork until no whole chickpeas are left. Add the rest of the ingredients and knead for a few minutes until strings of gluten have formed.
  2. Divide the dough into 8 pieces and form into patties.
  3. Fry in a little olive oil for 6 to 7 minutes each side, bake in the oven at 180C for 30 minutes, or grill in a George Foreman for about 10 minutes.


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Hot and Sour Mushroom and Tofu Soup


I decided to have a bit of a change and not make a soup that simply consisted of ‘throw some veg in a pan with some stock and boil it for a bit’ but to follow a recipe instead and make something a tad more interesting.

This hot and sour mushroom and tofu soup is adapted from the ‘Shroomy Hot & Sour Soup’ in the Isa Does It cookbook. My version, although hot and sour, isn’t as mushroomy as Isa’s as her original recipe has dried wood ear mushrooms and I don’t think Tesco stock them and I’m not a fan of dried mushrooms anyway. She also includes bamboo shoots but … bleurgh …

The tofu soaks up the flavours beautifully, while the sriracha adds a wonderful spicy kick.

Don’t be put off by the long list of ingredients – they’re mostly flavourings and the preparation is minimal. I made this from start to finish in about 20 minutes.

Hot and Sour Mushroom and Tofu Soup (serves 2)

1 tsp sesame oil
1 clove garlic, crushed
1 tbsp fresh ginger, grated
2 cups vegetable stock
1/8 cup rice vinegar
1.5 tbsp soy sauce
1 tsp sriracha
1 tsp sugar
2.5 oz cabbage, thinly sliced
7 oz tofu, diced
1/4 cup water
1 tsbp cornflour
2.5 oz mushrooms, sliced
1/2 cup spring onions

  1. Heat the sesame oil in a large saucepan and sauté the garlic and ginger for about 30 seconds.
  2. Add the stock, vinegar, soy sauce, sriracha, sugar and cabbage. Bring to the boil, then lower to a simmer, add the tofu and cook for about 5 minutes.
  3. In the meantime, stir together the cornflour and water until dissolved. Mix into the soup, along with the mushrooms and spring onions and cook for another 5 minutes.
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Bread Machine Seitan


I wanted to make some seitan yesterday but couldn’t muster up the motivation to do all that kneading and stuff. So, I wondered if I could just bung all the ingredients in the bread machine and let that do all the work for me instead. And, guess what – it worked! It worked so well, I made about sixty new best friends after I posted the results on the What Fat Vegans Eat Facebook page.


I used the recipe on the Post Punk Kitchen website as I’d made Isa’s seitan before using the traditional simmering method and it was gorgeous. The bread machine method makes it smooth and not resembling brains like it usually does. It also forms a thin crust while the inside remains moist and chewy just like seitan should be.


I have no idea if it makes a difference which order you put the ingredients in your bread machine but I put the wet ingredients in first, then the dry, as that’s what my instruction manual says to do. Then I set the bread machine to the basic program, light crust, small loaf, pressed the start button and about three hours later I had a perfect loaf of seitan!

You can thank me later.

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Tempeh Giardino


So many US recipes specify tempeh, but it’s not easy to find over here. However, the other week when I was buying some vital wheat gluten, I saw some jars of it, so thought I’d get some while I was there.

It looked a strange substance, floating in a jar of liquid and I thought it might be soggy like tofu. On fishing it out of the jar, I was pleased it was quite firm.

The taste and texture is a little strange, but not unpleasant. The Meat Eater said it was ‘neither here nor there’.

This recipe is from Isa Does It by Isa Chandra Moskowitz and I’m not going to post the recipe exactly as it is in the book as I’ve already used one of her recipes today making the oatmeal peanut butter cookies but the main ingredients were: a jar of tempeh, 2 courgettes, 1 red onion, a tin of chopped tomatoes, 5 cloves of garlic and some basil. I’m sure you can work out what to do with them (i.e. chuck them in a frying pan).

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Vegan Oatmeal Peanut Butter Cookies

I’m supposed to be writing a book review, so obviously I had the urge to bake something instead. I had it in my head that I wanted to use up the silken tofu in the cupboard and googled recipes for muffins that used silken tofu, then realised I didn’t have any other muffin-making ingredients and plain tofu muffins didn’t sound too appealing.

So, I had a look on the Post Punk Kitchen website and found this recipe for oatmeal peanut butter cookies.


Isa’s recipe is slightly different to mine as I didn’t have the same ingredients, but after reading the comments, I discovered I could use mashed banana instead of applesauce (which I didn’t bother mashing as it was going into the blender). I also used rapeseed oil instead of canola oil (which might be the same thing, I’m not sure), agave nectar instead of molasses, plain flour instead of whole wheat flour and on discovering the tofu I thought was silken, was just normal tofu, used that. Also I used vanilla soya milk as that’s what I’ve got open in the fridge.


I made half the dough into cookies and half pressed down into a tray. Both are delicious, but the cookies are firmer, while the bars have a more cake-like texture (although they were still warm when I tried them, so they may well firm up a little when cool).

The recipe below is how I made them – if you want the recipe as it was originally (and by someone who knows what they’re doing), go to the link above or below.

Oatmeal Peanut Butter Cookies
(Adapted from the recipe at The Post Punk Kitchen)

3 oz tofu
1/4 cup banana
1/4 cup rapeseed oil
1/4 cup soymilk
3/4 cups peanut butter
1 cups sugar
2 teaspoons agave nectar
1 teaspoon vanilla

1 1/2 cups oats
1 cups plain flour
1 teaspoons bicarbonate of soda
1/2 teaspoon salt
1/4 teaspoon cinnamon

Preheat oven to 180C

In a bowl, sift together the flour, oats, bicarbonate of soda, salt and cinnamon.

In a large bowl, mix together peanut butter and sugar until well combined, 3 – 5 minutes.

In a blender, crumble the tofu in, add banana, soymilk and oil. Whizz on high until completely smooth. Add this mixture to the sugar mixture and cream together until well combined. Beat in the agave nectar and vanilla. Fold in the oats/flour mixture.

Make into balls with your hand, slightly flatten and place on to an ungreased cookie sheet, or press down into a tray. Bake for 15 minutes or until golden.

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Tomato rice soup with haricot beans (vegan)


The other day, I made a soup so disgusting I had to throw it away. It was a dal soup from a Rose Elliot cookbook and the recipe called for water, not stock, and this made me dubious. But, you know, it’s Rose Elliot; I thought, ‘it’s okay, Rose knows what she’s doing’. She didn’t in this case, I can tell you. It was vile.

Today’s soup is from the mighty Veganomicon cookbook by Isa Chandra Moskowitz and Terry Hope Romero. This also called for water not stock but I thought, ‘ha, not being fooled again’ and ignored Isa and used stock. Actually, I ignored quite a lot of her instructions as she does tend to make things more difficult for herself (and therefore more difficult for the lazy cook) and so I didn’t roast any garlic and I used Basmati rice,  not long-grain brown rice (she said short grain rice doesn’t like tomato broth, but it turned out fine). Because Veganomicon uses US terms and measurements, I had to spend three hours on Google finding out what a 28-ounce can of tomatoes is in English. Apparently it’s two of our usual size ones. They also call haricot beans, navy beans, which is a bit odd when they’re a kind of beige. Maybe the marketing bods didn’t think ‘beige beans’ would sell well.

I’m going to post what I used and how I did it; if you want to know how the expert that is Isa did it, you’ll have to buy Veganomicon. You should buy it anyway, it’s fab, although a lot of the recipes have a lot of ingredients, have a lot of steps and take a lot of time.

This is in no way a ‘drink soup with one hand while mousing around the internet with the other’ soup. You’ll need a spoon to drink it with, possibly even a knife and fork.

Tomato rice soup with haricot beans (serves 4)
(adapted from Veganomicon)

3 cloves garlic, crushed
1 tbsp olive oil
1/2 onion, chopped
1/2 cup Basmati rice (or other rice)
1 bay leaf
1 tsp dried thyme
1/2 tsp dried marjoram
salt and black pepper
2 400g tins chopped tomatoes
450ml vegetable stock

  1. Fry the onion and garlic in the oil for about 5 minutes.
  2. Add the rice, bay leaf, thyme, marjoram, salt and pepper and cook, stirring, for about 2 minutes.
  3. Add the tomatoes and stock.
  4. Bring to the boil, then lower the heat and simmer for about 30 minutes, or until the rice is tender.
  5. Add the beans and heat through.
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