Meat free traditional english recipes please!?

Answer 1

Chips!?

What about Ploughman's lunch - bread with cheese and pickle.

I can't really think of any other British meals that are traditionally meat free but it is usually easy to adapt them by swapping the meat for other ingredients. I love shepherds pie but instead of making it with meat I use green lentils and some veg.

Answer 2

Some people can't seem to read properly.

...Meat free...

In a nutshell - veggie sausage, fried mushrooms, onions, baked beans and grilled tomato, on toast.

Slice some button mushrooms into quarters and chop up a clove or two of garlic.

Cut half an onion into thin slices. Also cut a nice large tomato into half.

The sausage is easy, cook like any other sausage, fry or grill. Place on plate in a warm place.

Place the tomatoes under a grill with a sprinkling of olive oil, fry the mushrooms for a couple of minutes then add the garlic and cook for about another minute, making sure not to burn the garlic, medium heat. You also need to fry the onions until brown or they could also be done next to the tomatoes on the grill.

Once the mushrooms and onions are done take them out of the pan and throw the baked beans in, let them cook slowly for about four minutes in the olive oil and any leftover onion and garlic. If you like put some chilli in.

Serve on toast, with a sprinkling of soya sauce and black pepper over the tomatoes and mushrooms.

Answer 3

Vegetarian Wellington (serves 6)

6 large stuffing mushrooms, cleaned
1 medium onion, chopped small
2 cloves garlic, crushed
oil for frying
2 tins chestnuts (about 500g or 1 lb.) chopped roughly
1 tsp. nutmeg
2 tblsp. fresh chopped parsley
1 pint Winter or Christmas ale (or any strong, spicy beer)
2 packs (1 kg, or 2 lbs.) puff pastry
beaten egg to glaze

Preheat oven to 425 F, 220 C, gas mark 7

Remove mushroom stems and chop. Saute onions and garlic in oil until translucent, and add chestnuts, mushroom stems, nutmeg, parsley and enough ale to cover, stir.
Cover & simmer gently, stirring occassionally, til chestnuts are soft & ale absorbs to make a thick puree (add more beer if it seems too dry) Remove from heat.
Roll out puff pastry into 6 pieces and put a mushroom, bottom gills up, in the center of each. Fill each mushroom with cooked chestnut mixture, then bring up pastry in a square shape to cover, sealing the edges with the beaten egg. You can crimp the sealed edges or use scraps of pastry to make the top look pretty.
Brush with beaten egg and place on a baking sheet (you can use parchment, or aluminum foil even works) and bake towards the top of the oven for 30 minutes, or until the pastry is golden brown and mushrooms are cooked.

Answer 4

Try the following

Vegetarian shepherd's pie
For the mash topping:
700g/1lb 9oz floury potaotes, peeled and cut into chunks
150ml/¼ pint milk
85g/3 oz Wensleydale cheese, crumbled
For the vegetables
1 tbsp vegetable oil
1 onion, finely chopped
1 clove of garlic, crushed
1 stick of celery, chopped
1 leek, halved and sliced
1 carrot, diced
420g can mixed beans, drained and rinsed
400g can chopped tomatoes
1 tsp dried mixed herbs
1 tsp tomato purée
salt and freshly ground black pepper

Method
1.Preheat the oven to 180C/350F/Gas 4.
2. Cook the potatoes in a pan of lightly salted boiling water until tender.
3. Meanwhile heat the oil add the onion, garlic, celery, leek and carrot and fry gently for 10 minutes.
4. Add the beans, tomatoes, herbs or chilli powder and tomato purée with 3 tbsp water. Season to taste and simmer for 5 minutes.
5. When the potatoes are cooked drain and heat the milk to boiling point. Pour the milk over the potatoes and mash until smooth. Season to taste. Beat in half the cheese.
6. Spoon the beans and tomato mixture into an ovenproof dish and top with the cheesy mash. Sprinkle over the remaining cheese.
7. Cook for 20 minutes until the topping is golden brown.

or Onion tarte
For the pastry:
150g/5oz wholemeal flour
100g/4oz organic white flour
50g/2oz soya margarine
3 tbsp olive oil
1 tsp tamari soy sauce
1 tsp sesame seeds
cold water to mix

For the filling:
5 medium onions, sliced
4 tbsp olive oil
small sprig of rosemary
1 tsp ground nutmeg
½ tsp ground black pepper
2 tbsp tamari soy sauce
2 tbsp soya milk
225g/8oz plain tofu
2 tsp Dijon mustard

Method
1. Mix the flours in a bowl and rub in the fats. Add the tamari and sesame seeds and enough water to form a pliable pastry. Chill and use to line a 25cm/10in loose-bottomed quiche pan. Keep cold.
2. Soften together onions, olive oil, rosemary, nutmeg and pepper in a frying pan for 10 minutes. Then increase the heat to evaporate the juices and begin to caramelise the onions.
3. Splash 2 tsp of the tamari over the hot onions. Beat or blend the rest into the milk, tofu and mustard. When smooth, quickly stir the mixture into the onions, tip into the pastry case and spread evenly.
4. Bake in the oven for 10 minutes, then reduce the temperature to 180C/350F/Gas 4 and bake for a further 30 minutes. Keep an eye on it so that the top doesn t burn before the pastry is cooked.

Answer 5

Mushroom and Herb Creams
A traditional English meal for vegetarians. Serve with a dressed green salad and chunky bread.

Ingredients
½ oz/ 15g Butter
12oz / 350g Chestnut or button mushrooms, sliced
1 Egg
3 Egg yolks
½ Pint Double cream
2½ fl oz / 65ml Milk
3 tablespoons Fresh parsley
1 tablespoon Marjoram
Nutmeg, grated
Salt and pepper
1 packet Mixed salad leaves

Method
serves 8:

Melt the butter in a medium pan on boiling plate, add mushrooms and stir over heat for a minute or two, boil until no liquid remains in the pan. Divide mixture between ramekins (a ramekin cooks and serves food in a single-serving, heatproof, cylindrical dish).

Grease 8 ramekins (3" diameter, 3floz capacity) with butter and stand in small roasting tin on a piece of kitchen paper. Put eggs, milk, herbs, nutmeg and seasoning into a measuring jug or bowl and whisk thoroughly. Pour egg mixture over mushrooms.

Pour boiling water round ramekin dishes in roasting tin till it comes half way up the sides.

Cook in a pre-heated oven 180C/350F/Gas 4 in bain-marie for about 20 mins until firm

Remove from oven and leave to cool in ramekins in tin of water. Run a knife round the sides of each ramekin and remove and serve tops uppermost on a bed of dressed salad leaves.

Cook in a pre-heated oven 180C/350F/Gas 4 in bain-marie for about 20 mins until firm.

Answer 6

I always use soya based products such as quorn to replace the meat in traditional dishes

Answer 7

one million Hare or rabbit 680g (one million½lb) Gravy beef 285ml (½ pint) Port Wine 225g (8oz) Butter one million Onion one million Lemon 6 Cloves Pepper, Cayenne and Salt, to flavor dermis, paunch and wash the hare. decrease it into products, dredge them with flour and fry in boiling butter. Have waiting 900ml (one million½ pints) of gravy, made out of the meat and thickened with somewhat flour. placed this right into a jar. upload the products of fried hare, an onion caught with six cloves, a lemon peeled and decrease in one million/2 and a robust seasoning of salt, pepper and cayenne. conceal the jar tightly, placed it as much as the neck right into a saucepan of boiling water. enable it stew till the hare is incredibly comfortable, taking care to maintain the water boiling. while almost performed, pour interior the wine Serve with redcurrant jelly. Time: 3½ to 4 hours. If the hare is incredibly old, enable 4½ hours. sufficient for 7 or 8 persons. Seasonable from September to the top of February.

Answer 8

British perhaps not English....

Scrambled eggs & smoked salmon
rarebit
egg / cheese / tuna/ green salad with or without creamy mashed potatoes
Creamy fish pie mmmmmmm!!
cheese & potato pie
leek & potato pie
creamed leeks & jacket potato
oven roasted vegetables & crusty bread
scrambled eggs & smoked haddock with a touch of brown sauce
cod / haddock/ plaice & chips
I could go on forever......now you've made me hungry.

Answer 9

Bubble & Squeak?

http://www.hookerycookery.com/veg015.htm

Answer 10

Yorkshire puddings - seriously! If you eat them in some areas of Yorkshire, they have them the traditional way, as a course in themselves, with e.g. jam, BEFORE the sunday roast!