Veganuary: Vegan Thai Red Curry

Vegan 100 Everyday Recipes from The Works

The Meat Eater had no idea what to make on Sundays during Veganuary. His usual Sunday meals are omelette and chips or burger and chips or hot dog and chips. Obviously omelettes are out (no way would he make one or eat one made from chickpea flour) and although we had Tesco Meat-Free Hot Dogs in the freezer, when I looked at the label, I saw they contained egg. Bah.

I pointed towards the bookcase full of cookbooks but he still looked blankly at me, so I flicked through my copy of Vegan – 100 Everyday Recipes (that, according to the sticker that was still on it before I peeled it off to take a photo, I bought from The Works for £1.99) and found a recipe for Thai red curry. ‘You like Thai red curry,’ I said. ‘Hmm,’ he said, and grabbed the book from me, looked at the recipe and decided it didn’t look too scary.

The original recipe said to use asparagus but although I’ve almost got used to eating strawberries in the winter, I draw the line at eating asparagus in January. That’s just wrong.

I didn’t stand over The Meat Eater while he made this, only answering the odd question shouted from the kitchen, such as ‘what can I use instead of groundnut oil? and ‘Where’s the rice and do we have white rice, not that brown rubbish?’, so I’ll post the recipe as I imagine he made it. As mentioned above, I bought Vegan – 100 Everyday Recipes for £1.99 from The Works – it was a year or so ago so I don’t know if they still have it, but they always have lots of vegetarian and vegan books for sale, so it’s worth going into your local branch, if you have one.

Vegan Red Thai Curry Recipe

Vegan Thai red curry

Vegan Thai Red Curry
 
Prep time
Cook time
Total time
 
Adapted from Vegan - 100 Everyday Recipes. Published by www.parragon.com/lovefood
Author:
Recipe type: Thai
Cuisine: Vegan
Serves: 4
Ingredients
  • 2 tbsp peanut oil
  • 2 onions, thinly sliced
  • 100g mushrooms, sliced
  • 1 pack mange tout/baby sweetcorn
  • 1 can coconut milk
  • 2 tbsp vegan Thai red curry paste
  • 1 head Chinese leaves, shredded
Instructions
  1. Heat the oil in a wok and add the onions and mushrooms and stir-fry for about three minutes.
  2. Add the mange tout, baby sweetcorn, coconut milk and curry paste and bring to the boil, stirring occasionally.
  3. Add the Chinese leaves and cook, stirring, for 2-3 minutes until the Chinese leaves have wilted.
  4. Serve with boiled rice.

 

Veganuary Day 10 – Lunch
Vegan salad wrap
Vegan salad wrap

Sometimes the simple things are best, and that was certainly the case for this wrap. I didn’t have any tofu or other protein to add to it, but this spinach, spring onions, tomatoes, cucumber, olives, hummus and vegan mayo wrap didn’t need it.

Snacks
Wheat Crunchies are vegan
Wheat Crunchies are vegan, hurrah

Next time someone says to you BUT WHAT ABOUT BACON? shove a packet of Wheat Crunchies in their stupid face.

 

 

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