fbpx
was successfully added to your cart.

Cart

Vegetable Dumpling Soup

Vegetable Dumpling Soup by Jay Halford Plant-based Cooking Course

Recipe:

Vegetable Dumpling Soup

Whip up these fluffy vegan dumplings and a savoury veggie soup to bathe them in! It’s the perfect bowl to cosy up with on a chilly winter’s day.

Makes 6 servings
Total Time: 50min
Plant based Cooking Course Jay Halford
Prep: 20min

Ingredients

For the dumplings:

For the soup:

  • 1 finely chopped red onion
  • 2 medium finely chopped carrot
  • 2 sticks finely chopped celery
  • 1 tablespoon cold-pressed olive oil 
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme (or 1/2 tsp dried thyme)
  • 1 teaspoon dried sage
  • 1 teaspoon dried dill
  • 1 teaspoon ground black pepper
  • 2 whole potatoes, peeled and large diced
  • 1 litre of vegetable broth (see recipe in module 4)
  • 1-litre hot water 
  • 200g frozen peas
  • 100g finely chopped kale
  • 50g roughly chopped parsley
  • Salt and pepper to taste

Method

  • Make the dough first by stirring together flour, baking powder, sea salt and herbs. Then create a well in the centre of the mixture and pour oil and warm water in. Fold together with a spatula until well combined. It will be quite dry and easy to roll into a ball. Let it rest in the bowl covered with a tea towel while you prepare the soup.
  • Heat a stockpot over medium heat and sauté onion, carrot, and celery in vegetable oil for 4 to 5 minutes. Then add minced garlic, thyme, sage, dill, and ground black pepper and stir together for another 2 minutes.
  • Stir in potatoes for 2 minutes. Add stock and bring to a boil. Cook the potatoes until fork tender and soft for about 8 to 10 minutes.
  • Once boiling, you can prepare the dumplings. Roll them into balls and seal in a frying pan until golden brown first. When the soup is ready, add them in and let stand for ten minutes
  • In the last 2 minutes of the soup cooking, add peas, kale, and parsley. You may need to add more salt and pepper.

Download Recipe PDF

Vegetable Dumpling Soup

Plant-based Ramen

Plant-based Ramen Jay Halford Plant-based Cooking Course

Recipe:

Plant-based Ramen

Ramen is one of my favourite dishes and this recipe gets me really excited every time I make it.

Now, Ramen is not the quickest thing in the world to make. It takes time and to make a really good Ramen dish you really have to respect that time to get a truly tasty depth to the broth, but once you know how it goes it’s super easy.

I have come up with this recipe to make my Ramen healthier and plant-based too. It’s 100% vegan and free of nasty things. I swapped out the normal ramen noodles for buckwheat soba noodles which go really really well with this recipe. I also used vegan miso.

Ramen is a traditional Japanese dish that can be made in so many different varieties so I hope you’ll have fun making my plant-based version and I cannot wait to hear what you think. I know for sure you’re gonna feel so proud of yourself once it’s done – true story! 🙂

Makes 2 servings
Total Time: 2h 30min
Plant based Cooking Course Jay Halford
Prep: 30min

Ingredients

For the ramen:

  • 1 tablespoon of sesame oil
  • 5 cloves garlic, roughly chopped
  • 1 3-inch piece ginger (peeled and diced)
  • 1 medium red onion (coarsely chopped)
  • 1.5 litres vegetable stock (see recipe to make yourself in module 4)
  • 2 tablespoons tamari or soy sauce (plus more to taste)
  • 50g dehydrated or fresh shiitake mushrooms
  • 1 tablespoon white miso paste (ensure it says “Vegan” on the jar)
  • 8 ounces ramen noodles (I used buckwheat soba noodles)

Toppings (optional):

  • 5 chopped spring onions (for garnish)
  • 200g firm tofu
  • Miso-glazed carrots
  • Miso-glazed baby Pak Choi

Miso Glaze for carrots and Pak choi:

Method

  • Heat a large pot over medium-high heat.
  • Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight brown colour. 
  • Add 250ml of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavour of the broth.
  • Add remaining 1250ml of vegetable broth, tamari or soy sauce, and dehydrated/fresh shiitake mushrooms – stir well
  • Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavour will deepen and develop.
  • Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time.
  • When you’re 30 minutes from serving, prepare any desired toppings.

For the noodles:

  • Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on the size of the pan, you may need to do this in two batches // use fewer or more batches if altering batch size) and cook according to package instructions – about 4-5 minutes. Drain and set aside.
  • Strain off the broth and reserve mushrooms for serving. (Save onions and ginger for serving as well, if desired)
  • To serve, divide ramen noodles between four (amount as original recipe is written // adjust if altering batch size) serving bowls. Top with strained broth and desired toppings, such as carrots, Pak Choi, green spring onion, or seared tofu. Add some extra chopped chilli or chilli sauce too if you like it spicy.
  • Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.

For the Miso glaze:

  • Whisk together the miso paste, rice vinegar, tahini, maple, minced garlic and water. Taste and add more rice vinegar and/or water as needed. It shouldn’t be too thick, slightly runny but not watery
  • I roast my veggies in the oven first with a little oil, salt and pepper then when done and a little coloured I take them out and glaze. 
  • Then finish them in the oven for about another 5 minutes and then serve on to the Ramen.

Download Recipe PDF

Plant-based Ramen

Plant-based Congee (Chinese Rice Porridge)

plant-based congee chinese rice porridge jay halford

Recipe:

Plant-based Congee (Chinese Rice Porridge)

This vegan congee recipe uses few ingredients and is super easy to make. It can either be cooked in a pan on the hob or in a slow cooker. Both ways are great and included in this recipe. This is a great meal that gives the nice warming effects of a soup and due to the rice, is a great substantial dish too. Jasmine rice can also be substituted for brown rice if you want.

Makes 4 servings
Total Time: 1h 10min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

For the congee:

  • 1 cup jasmine rice
  • 6 dried or fresh shiitake mushrooms
  • 4 cups of water
  • 5 cups vegetable broth (see recipe in module 4)
  • 2 stalks lemongrass, sliced into 3 to 4-inch chunks
  • 2-inch piece of ginger, peeled and sliced
  • 2 cloves of garlic
  • A good pinch of salt and pepper to taste

For the toppings:

Method

  • Rinse the rice once and drain.
  • Bring 2 cups of water to boil in the saucepan
  • Quickly rinse the dried shiitake mushrooms. Next, take the water off the heat and add the mushrooms to the hot water and let them soak for 30 to 45 minutes.

In the pan method:

  1. Transfer the rice, shiitake mushrooms, and the water used for soaking the mushrooms to a large pot. Next, add the remaining 2 cups of water, vegetable broth, lemongrass, ginger slices, garlic, and salt to the pot.
  2. Cover the pot with a lid and bring everything to boil. Then, reduce the heat to low. Let the congee simmer for an hour. Make sure to check the congee occasionally to ensure that it doesn’t boil over or stick to the pan. 
  3. After an hour, uncover the lid. The congee might look very watery at this point, and that’s okay. Give everything a stir. Turn off the heat and cover the pot with the lid again, leaving it slightly ajar. Let the congee cool for 15 to 20 minutes. The congee thickens as it cools and should be ready after this
  4. If after 20 minutes, the congee is still looking very watery, turn the heat back on to low and simmer the congee simmer for another 15 minutes if needed
  5. Remove the mushrooms, lemongrass, ginger, and garlic from the pot, if you like. Serve the congee in bowls and add your favorite toppings. You can slice up the mushrooms and eat them, if you want. I prefer sautéing fresh shiitake mushrooms and serving them on top of the congee.

Slow Cooker method:

  1. Transfer the rice, shiitake mushrooms, and the water used for soaking the mushrooms into the bowl of the slow cooker. Next, add the remaining 2 cups of water, vegetable broth, lemongrass, ginger slices, and salt.
  2. Secure the slow cooker with the lid. Then let the slow cooker cook at high pressure for 30 minutes.
  3. Once the congee is done cooking, let the pressure naturally release, about 15 to 20 minutes.
  4. Double check that the pressure has released before opening the lid. You’ll notice that the congee is watery, and that’s okay. Give everything a stir and switch the slow cooker off. Loosely cover the slow cooker with the lid, leaving it slightly ajar. Let the porridge cool for 15 to 20 minutes so that the rice can absorb more liquid and the congee can thicken. 
  5. Remove the mushrooms, lemongrass, ginger, and garlic from the pot, if you like. Serve the congee in bowls and add your favorite toppings.

Equipment needed:

Download Recipe PDF

Plant-based Congee

Pea and Mint Soup

Recipe:

Pea and Mint Soup

Super fresh and light soup that tastes awesome, serve it with some organic sourdough fresh bread and it’s absolutely perfect.

Makes 6 Portions
Total Time: 30min
Plant based Cooking Course Jay Halford
Prep: 10min
Storage: 5 days in the fridge

Ingredients

  • 10ml of cold pressed rapeseed oil
  • 1 whole red onion
  • 3 sprigs of fresh thyme
  • 10g chunk of fresh ginger
  • 1 x leek
  • 1 clove of garlic
  • 250g peas
  • Small bunch of fresh mint (5g)
  • 50g handful of fresh baby spinach
  • Half a pint of water
  • A pinch of black pepper
  • A pinch of Himalayan pink sea salt

Method

  • Add a small amount of rapeseed oil to a large saucepan
  • Finely dice the red onion and add it to the pan with 1 clove of minced garlic and chopped thyme.
  • Peel the small chunk of ginger and finely dice also, add it to the pan
  • Remove the top and tail from the leek and finely slice it, adding it to the pan with a good pinch of salt and pepper.
  • On a high heat sweat down the onions, garlic, thyme and leek until they are soft.
  • Add the water to the pan and bring it to the boil for a few minutes (4/5)
  • Then add the peas to the pan and remove it from the heat
  • Add the spinach and mint straight to the bottom of the blender raw
  • Pour the liquid from the pan on top of it, place the lid on and then blend on a high speed until the soup is smooth and creamy
  • Pour into bowls to enjoy straight away or store in the fridge
  • Garnish with cashew nut cream before eating

Equipment needed:

Chopping board, Chef’s knife, Blender

My Top Tips:

I like to keep all of my soups vegan so to thicken and give an amazing creamy texture to them i love to add cashew nuts. This recipe doesn’t particularly need it but with most other recipe this size i find 1/2 a cup of cashew nuts with give it that amazing edge.

Download Recipe PDF

Pea and Mint Soup