Vegan Buffet – January Menu

Rachel As January is the annual celebration of our Fi’s birth when I hosted the January meet up I put together a bit of a party buffet *procecco pops*

On the menu (all vegan) – Caramelised Red Onion Quiche, Leek & Potato Salad, Green Balsamic Salad, Lemon Hummus & Chunky Guacamole with Tortilla Chips. January Menu (2)

Read on for the recipes for the red onion quiche and potato salad.

Jan MenuJanuary Menu

Red Onion Quiche

This tofu based quiche can be adapted for any filling, I chose caramelised red onion and tomato with a pre-made pastry base.

Ingredients (Serves 6)

  • Jus Rol shortcrust pastry (I got the ready rolled kind)
  • 1 Red onion
  • 280g Extra firm tofu (I used Tofoo “naked”)
  • Handful of cherry tomatoes
  • 1 Tbsp of red wine vinegar
  • 1 Tbsp of olive oil
  • 1 Tbsp of dry mixed Italian herbs
  • 2 Cloves of garlic
  • Salt & pepper to taste

Method

Preheat your oven to 200 degrees C (or equivalent) and grease a 9-10 inch pie tin (I used a small amount of olive oil), unwrap your pastry, line the pie tin, trimming away any excess. To stop a soggy bottom use a fork to prick the base of the pasty in the tin before popping it into the oven for 7-10 minutes.

Remove the blind baked pastry from the oven and set aside.

Peel the outer layer of the onion and discard, chop in half and then chop into 5mm slices. Heat the drizzle of olive oil in a small saucepan, add the red onion and cook on a low heat for 5 mins or so until the onion begins to soften and becomes slightly translucent. Add the red wine vinegar (or balsamic vinegar if you’d prefer) and keep on a low heat, stirring every few minutes for around another 10 mins.

To prepare tofu filling, add drained tofu to a food processor with garlic, herbs and a pinch of salt and pepper (if you have nutritional yeast you could add 2 tbsp to give a cheesy flavour, I didn’t have any in the cupboard). Blitz for a minute or so until you get a fine hummus-like texture.

Mix the red onion and tofu mixture, add a couple of chopped cherry tomatoes (I removed seeds to keep the moisture levels down) and add the mixture to the part-baked pastry case, return it to the oven for 30-35 minutes.

Let cool before serving or you can store in the fridge and serve cold or reheat in the oven or microwave the following day.

Potato Salad

I love this potato salad, before I was more “vegan aware” I would make this regularly without considering that it was GF and Ve! As it’s so quick and easy to make it’s a great one to take to a BBQ in the summer.

Ingredients (Serves 4-6)

  • 500g Baby Potatoes
  • 2 Leeks
  • 5 Spring onions
  • 1 Tbsp of olive oil

For the dressing

  • 2 Tbsp of olive oil
  • 1 Tbsp of american style mustard
  • 1 Tbsp of grain mustard
  • 1 Tsp of white wine or apple cider vinegar
  • 1 Tsp of agave syrup (or honey if you’re not Ve)
  • Salt & pepper to taste

Method

Chop the baby potatoes in half and add to a large saucepan, cover with water and place on the hob. Cook on high until the water starts to boil, reduce to a medium-high heat for 10 mins until tender (check by poking with a fork). Once ready drain off the water and set aside

In a small griddle or frying pan add the olive oil and heat on a low-medium setting. Wash and chop the leeks in half lenghtways and then into 1-2 inch dice, add to the frying pan for 10-15 mins, stirring irregularly, you want the leeks to be soft and browned to get the best flavour.

Whilst the potatoes and leeks are cooking, wash the spring onions, and dice into 1 cm rounds, set aside.

For the dressing in a small bowl (a mug or cup would do if you have one to hand) add the olive oil, mustards, vinegar, agave and a pinch of salt and pepper, mix well with a fork.

In a large salad bowl add the potatoes, leeks, spring onions and pour over the dressing mix well and serve warm or if preparing for the following day keep in the fridge and mix well just before serving.


We hope you give these recipes a try, let us know if you’d like the recipes for the other dishes too.

Happy cooking x

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