Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)
1-1/2 cups flour plus more for dusting work surfaces 1/2 teaspoon salt 1 teaspoon turmeric 1/2 teaspoon curry powder 1/2 cup cold vegan baking stick 1 egg 1/2 teaspoon vinegar 1/4 cup cold water, as needed, plus 1 tablespoon 1 tablespoon olive oil 1/2 cup chopped red onion 2-1/2 cloves garlic, minced 1 340g pack Lightlife Plant-based Ground 1/2 tablespoon allspice 1 teaspoon curry powder 1/2 teaspoon smoked paprika 1/2 teaspoon chilli pepper flakes 1/2 teaspoon pepper 1/2 teaspoon salt 1 tablespoon soya sauce 1-1/2 rounded teaspoons (for 1-1/2 cups) vegetable bouillon powder In a large bowl, stir together the flour, salt, turmeric and curry powder. Grate in the vegan baking stick and, with a pastry blender (or a potato masher if you’re in a bind), cut in the fat until the mixture looks like coarse crumbs with some pea-sized pieces. Whisk the egg and separate half of it into a small bowl to set aside. Whisk the vinegar into the first bowl and add to the pastry mixture. Combine with