Ingredients
1 pack Vivera Veggie Steaks
150g turnips
200g onions Sliced
1 tsp garlic paste
1 tsp ginger paste
100g tinned chopped tomatoes
3 tbsp olive or vegatable oil
1/2 tsp chilli powder
3/4 tsp paprika
1/2 tsp ground turmeric
1/2 tsp ground fennel
3/4 tsp ground coriander
1 black cardamom
2 green cardamom pods
1/2 cinamon stick
300ml vegetable stock
 

Veggie Steak Bhuna with Turnips - Serves 2

 

Veggie Steak Bhuna with Turnips

A wonderfully flavoursome and warming dish, this recipe is taken from a tradition lamb bhuna. This involves frying and turning meat so that the juices and spices mix and get absorbed by the meat. You may have noticed the use of the term bhuna on restaurant menus but as with most curries it has lost some of it’s meaning. It usually now just means a fairly thick sauce and of course you cannot bhuna vegetables. In this recipe I use the Vivera Veggie Steak which sort of has its own juice which is released when frying. This allows the closest you are going to get to a traditional bhuna with vegetarian or vegan ingredients. The recipe I use here is completely vegan but you can use butter or replace the veggie steaks with Quorn to make it just vegetarian.

For the Turnips

Peel and cut the turnips into quarters. Prick with a fork and place in a colander. Rub salt on them and leave for an hour. This reduces the bitterness found in turnips.

Rub the excess salt off the turnips. Melt some vegan spread in a saucepan then fry for a few minutes. Add about 200ml of stock, bring to the boil then cover and simmer for 10 minutes.
Transfer the turnips and liquid to an oven proof dish and cook in oven at 170 C for at least 40 minutes.

For the Curry

Fry the onions on a low heat until golden brown. Stir frequently to get an even colour.

Add the ginger and garlic and fry for a further 5 minutes.

Add the Chilli, Paprika, Turmeric, Fennel and Coriander powders along with the black cardamom, green cardamoms and cinnamon. Add a touch more oil at this stage and also a splash of stock.

Fry the veggie steaks for a few minutes on each side. Now fry for a few more minutes turning the steaks frequently to ensure they are well covered in the spice mixture.

Add the tomatoes and stock, stir well, cover the pot and leave to simmer for at least 20 minutes, stirring occasionally.

You can now transfer the turnips into the sauce and cook without the lid until the sauce is thick. Don’t waste the stock and vegan spread mixture from the turnips, this can be used to create another dish such as a lentil dhal.


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