VEGAN TURKEY RECIPE RECIPES

Name: Vegan Carrot Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 1 medium onion, chopped; 2 celery ribs, chopped; 1 tablespoon canola oil; 4 cups vegetable broth; 1 pound carrots, sliced; 2 large Yukon Gold potatoes, peeled and cubed; 1 teaspoon salt; 1/4 teaspoon pepper; Fresh cilantro leaves, optional

VEGAN CARROT SOUP RECIPE: HOW TO MAKE IT

Vegan Carrot Soup Recipe: How to Make It image

Yukon Gold potatoes—instead of cream—make a smooth carrot soup vegan and add a mild sweetness. If you don't have Yukon Golds on hand, russet potatoes will work, too. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 medium onion, chopped
2 celery ribs, chopped
1 tablespoon canola oil
4 cups vegetable broth
1 pound carrots, sliced
2 large Yukon Gold potatoes, peeled and cubed
1 teaspoon salt
1/4 teaspoon pepper
Fresh cilantro leaves, optional

Steps:

In a large saucepan, saute onion and celery in oil until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 176 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 710mg sodium, CarbohydrateContent 35g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 4g protein. Diabetic Exchanges 2 starch

HAM, TURKEY & SPROUT PIE RECIPE | BBC GOOD FOOD

Ham, turkey & sprout pie recipe | BBC Good Food image

Great for using up leftovers from Christmas dinner. If you don’t fancy turkey, use chicken instead.

Provided by Good Food team

Total Time 1 hours 25 minutes

Prep Time 30 minutes

Cook Time 55 minutes

Yield 6

Number Of Ingredients 14

Ingredients

1 onion , diced
1 celery stick , diced
50g butter
50g plain flour
500ml turkey or chicken stock (or 100ml/31/2fl oz leftover gravy mixed with 400ml/14fl oz water)
175ml single, double, whipping or soured cream , or crème fraîche – or a mixture
1 tbsp Dijon or wholegrain mustard
100g mature cheddar or Stilton, grated, plus 25g/1oz extra to sprinkle on top
400g turkey or chicken, cut into bite-sized chunks
200g ham , diced slightly smaller than the turkey/chicken
100g Brussels sprouts , halved
320g sheet ready-rolled shortcrust pastry
splash of milk or beaten egg , to glaze
mashed potato and greens, to serve (optional)

Steps:

Heat oven to 200C/180C fan/gas 6. In a large frying pan, soften the onion and celery in the butter for about 10 mins. Stir the flour into the veg until completely absorbed, then gradually stir in the stock. Simmer to a sauce consistency, then stir in the cream, mustard and cheese, followed by the turkey or chicken, ham and sprouts. Take off the heat and season well.
Tip the pie filling into a baking dish. Unroll the shortcrust pastry and, if you need to, roll a little thinner until it’s big enough to cover the pie dish. Divide the pastry into 6 portions by pricking lines with the prongs of a fork. These pricked lines will also work as air holes for the steam to escape, so you don’t need to use a pie funnel. Lift the pastry onto the pie dish. Crimp or pinch the edges to seal the pastry to the dish, and glaze the top with a little milk or egg. Scatter with the extra cheese and bake for 30-40 mins until golden and crisp.
Leave the pie to cool for 5-10 mins, then serve with mash and greens, if you like.

Nutrition Facts : Calories 662 calories, FatContent 38 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 43 grams protein, SodiumContent 2.6 milligram of sodium

More about "vegan turkey recipe recipes"

VEGAN CARROT SOUP RECIPE: HOW TO MAKE IT

Yukon Gold potatoes—instead of cream—make a smooth carrot soup vegan and add a mild sweetness. If you don't have Yukon Golds on hand, russet potatoes will work, too. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Calories 176 calories per serving

In a large saucepan, saute onion and celery in oil until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.

See details

HAM, TURKEY & SPROUT PIE RECIPE | BBC GOOD FOOD

Great for using up leftovers from Christmas dinner. If you don’t fancy turkey, use chicken instead.
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Calories 662 calories per serving

Leave the pie to cool for 5-10 mins, then serve with mash and greens, if you like.

See details

VEGAN CARROT SOUP RECIPE: HOW TO MAKE IT

In a large saucepan, saute onion and celery in oil until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.

See details

HAM, TURKEY & SPROUT PIE RECIPE | BBC GOOD FOOD

Great for using up leftovers from Christmas dinner. If you don’t fancy turkey, use chicken instead.
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Calories 662 calories per serving

Leave the pie to cool for 5-10 mins, then serve with mash and greens, if you like.

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