Vegan Slow Cooking For 2 Or Just For You Week 4

This week I have made another 6 recipes from the book, here are my thoughts:

Mushroom Tempeh over Potatoes and Carrots
This was bloody awful. Tasteless. I poured over a homemade mushroom gravy to make it passable but I will never be making this again

Chocolate Pumpkin Brownie Breakfast Quinoa:

I subbed the quinoa for oats as I hate quinoa, the recipe was still not great, very bitter. I added a shed load of sweetner which improved it somewhat, but not a meal I want again

Lentil Quinoa Taco Filler:

As stated I hate quinoa, but I actually left it in this recipe with hope that all the flavours would drown out the terrible quinoa, it turned out really well. It was full of flavour and very filling. I served it in lettuce tacos with salad & potatoes on the side

Italian Seitan and Pepper Stew:

I have made this before using seitan and it was great, this time I used tempeh and it was even better. The texture was more meaty and it was really delicious

Pumpkin Coconut Caramel Sauce:

I have never tried pumpkin before, but had a taste before making this. It tasted like butternut squash and I really couldn't see how it would work in a sweet recipe. Nevertheless the Breakfast Barley recipe called for it so I ploughed on. I was very very wrong. This sauce is the outstandingly good, one of the best recipes in the book it tasted like lotus biscuit spread but in a more runny (lower calorie) format. I have used it several times this week, on the following recipe, with plain soygurt, in chocolate puddings, with nakd bars dipped in, on ice cream, straight out the slow cooker with a spoon, baked into a chocolate tart and on my Thursday night almond porridge. Fantastic recipe.

Pumpkin Caramel Breakfast Barley

Another great recipe, really simple (although I used sweetened almond milk instead of unsweetened), I made a half batch and my slow cooker had this done in 90 minutes on high. I had it as a lunch on Sunday with the required Pumpkin Coconut Caramel Sauce and I really loved it.

Pumpkin Coconut Caramel Sauce served with almond milk porridge & chocolate chips