Fakeaway Recipes

Swap the takeaways for something healthier, more affordable and even tastier with our selection of fakeaway recipes!

Indian Fakeaway: Chicken Dhansak

Ingredients

Instructions

  • Saute the onion and garlic in a pan with oil until softened. Add the chicken and cook for two minutes turning occasionally. Stir in the curry powder and cook for a minute while stirring.

  • Tip in the tomatoes a long with the chicken stock and lentils. Bring to a boil, cover and simmer gently for 40 minutes or until the chicken is tender and the lentils have broken down. Stir regularly so that the lentils do not stick to the pan.

  • Serve with rice and enjoy!

Cucumber Kimchi

Ingredients

Cucumber

Garnish

Instructions

  • Toss the cucumber and salt together in a bowl, leave for 20 minutes then rinse in a colander and drain.

  • In a bowl, combine the oil, basil, chilli flakes, ginger, garlic, sugar and fish sauce. Add the cucumbers and toss to coat.

  • Spoon into a mason jar, press the cucumber down and add the water to a ziplock bag and seal. Place inside a second ziplock bad, seal and place on the mason jar. Leave at room temperature, opening and resealing the lid once a day.

  • Serve with peppers and sesame seeds and discard water bags.

Italian Fakeaway: Pizza

Ingredients

Base

  • 300g Strong White Bread Flour
  • 1 tablespoon Fast-action Dried Yeast
  • 1 teaspoon Sugar
  • 1 tablespoon Olive Oil

Pizza Sauce

Toppings

  • 200g Mozzarella

Instructions

Base

  • Add the flour to a large bowl, sprinkle some salt on the left and add the yeast to the right. Add the sugar in the middle, pour in the oil and 190ml of warm water and combine until a dough forms.

  • Dust a clean work surface with flour and knead the dough for 10 minutes until smooth and elastic. Oil a clean bowl, place the dough in the middle, cover with clingfilm and leave to rise for an hour in a warm area of the home.

Sauce

  • Add the passata to a pan a long with the basil and mixed herbs, add salt and pepper and simmer for 5 minutes then leave to cool. (Take this time to prepare your toppings also).

  • Preheat the oven to 220C, knock the air out of the dough and divide into 6 pieces. Roll each piece of dough out into a circle, toss the dough up while spinning and catch on the back of your hand. Repeat until the crust is thicker than the centre.

  • Place on to a baking tray lined with baking paper, cover and leave to rise for 20 minutes.

  • Once risen, spread the sauce on top, add the cheese and your chosen toppings. Cook for 15 minutes.

Stir Fry Fakeaway

Ingredients

  • 225g Vegan Chicken or Mixed Veg
  • 1 tablespoon Chinese 5 Spice
  • 1 tablespoon Flour
  • 1.5 tablespoons Vegetable Oil
  • 4 Spring Onions
  • 1 teaspoon Ginger
  • 2 Garlic Cloves crushed
  • 100g Tender Stems chopped
  • 100g Green Beans chopped
  • 1 Red Pepper chopped
  • 300g Noodles
  • 1 teaspoon Soy Sauce
  • Sesame Seeds

Instructions

  • In a bowl, stir the five spice into the flour and toss the vegan chicken or veg into the mixture.

  • Heat a pan over a high heat with oil, add the vegan chicken and fry until cooked through and place on a plate.

  • Heat more oil in the pan, add the spring onions, ginger, garlic, beans, broccoli and pepper and stir fry for 3 minutes. Add four tablespoons of water and continue to cook.

  • Stir in the noodles and vegan chicken and cook until heated through. Season with soy sauce and some coriander. Serve with sesame seeds and coriander on top.

Indian Fakeaway: Biryani Rice

Ingredients

Instructions

  • Rinse and soak the rice for 20 minutes, drain and leave. Heat oil in a pan, add the onion, star anise and spice blend. Fry until fragrant and the onions turn golden. Add the tomatoes and fry until mushy then add some of the rice water and add the rice.

  • Cook until very little water is left. Cover and leave, stir in the coriander or mint then fluff up the biryani rice before serving!

Vegan Fish & Chips

Ingredients

Fish

Batter

Chips

Tartar Sauce

  • Gherkins
  • Vegan Mayonnaise

Mushy Peas

Instructions

Fish

  • Remove as much liquid from the tofu as possible by squeezing between two paper towels with weight on top such as a chopping board and bowl.

  • When the tofu is ready, cut into 1cm thick fish pieces. Sprinkle with lemon juice, some garlic powder and salt and pepper. Wrap the tofu in a nori sheet.

Batter

  • Pour the beer into a bowl with the batter ingredients and mix until smooth. Dunk the fish pieces into the batter and then roll into the breadcrumbs on a plate. Fry in hot cooking oil until golden brown.

Chips

  • Cut the potatoes into chip sized slices, place in a bowl and drizzle the oil on top. Season with salt, pepper and rosemary, mix and leave for 10 minutes. Line a baking tray with baking paper, grease with oil and add the potato slices. Bake for 35 minutes or until brown and crisp.

Peas

  • Add the butter, peas and mint to a saucepan. Simmer for 10 minutes, squeeze lemon juice on top and season with salt and pepper. Stir then mash the peas.

Tartar Sauce

  • Finely chop some gherkins and mix with vegan mayo.

Vegan Beet Crust Pizza

Ingredients

Pizza

Hummus

  • 400g Chickpeas
  • 1 Clove of Garlic
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Tahini
  • 3 tablespoons Olive Oil
  • 15g Sun Dried Tomatoes
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 15g Basil
  • 110ml Water

Toppings

  • Falafel
  • Beetroot
  • Peas
  • Vegan Feta
  • Rocket
  • Tomato

Instructions

Pizza

  • Preheat the oven 200C, mix the hummus, flour and olive oil together in a mixing bowl until a dough forms. Line a pizza tray with baking paper, spread the dough out into your desired pizza shape and bake for 15 to 20 minutes.

Hummus

  • Tip the chickpeas, garlic, lemon juice, tahini, olive oil, sun dried tomatoes, salt, pepper, basil and water into a food processor and blend until smooth.

  • Spread the hummus on to the crust a long with the falafel and top with slices of beetroot, peas, feta, rocket and slices of tomato.

Indian Fakeaway: Vegetable Balti

Ingredients

  • 1 teaspoon Coconut Oil
  • 1 Red Onion chopped
  • 3 tablespoons Balti Curry Powder
  • 15 small Mushrooms
  • 1 Cauliflower
  • A pack of Baby Corn
  • A handful of Frozen Peas
  • 1 Carrots
  • 1 Green Peppers
  • 2 Potatoes
  • 800g Chopped Tomatoes
  • Coconut Milk

Instructions

  • Heat coconut oil in a pan, add the chopped onion and fry then add the balti mixture. Stir and heat for 2 minutes.

  • Add the vegetables and cook over a high heat, stirring frequently for 15 minutes then pour in the chopped tomatos. Leave to simmer for half an hour, add salt and pepper to taste and add coconut milk if too thick.

Indian Fakeaway: Vegetable Curry

Ingredients

  • 2 Potatoes peeled and chopped
  • 1 Carrot peeled and chopped
  • 300g Cauliflower chopped
  • 3 tablespoons Vegetable Oil
  • 1 Onion chopped
  • 1 tablespoon Curry Powder
  • 2 cans of Chopped Tomatoes
  • 300ml Vegetable Stock
  • A bag of Spinach

Serve

Instructions

  • Bring a pan of water to a boil and boil the potatoes and carrots for 8 minutes. Add the florets for an extra 2 minutes. Drain and leave.

  • Heat the oil in a pan, saute the onion until softened, add the curry powder and stir.

  • Pour in the tomatoes, cook and stir for a couple of minutes then add the stock. Bring to a gentle simmer, add the vegetables and leave for 20 minutes while stirring occasionally.

  • Add the spinach and stir. If too thick add a splash of water and serve with rice and mango chutney.

Raw Carrot Sushi

Ingredients

  • 2 Nori Seaweed Sheets
  • 4 Carrots peeled & cut
  • 1/2 Avocado cut into thick sticks
  • 1/2 Bell Pepper cut into thin sticks
  • 1/3 Kohlrabi cut into thin sticks
  • Sesame Seeds
  • Soy Sauce

Instructions

  • Pop the peeled and cut carrots into a food processor and process until a rice like texture forms.

  • Spread the shredded carrot onto the nori sheet evenly and press down until it sticks to the seaweed.

  • Place the chopped vegetables on top of the carrot layer, roll the seaweed like you would a normal sushi roll and cut into 6 to 8 pieces. Serve with soy sauce and sesame seeds.

Store Cupboard Vegan Curry

Ingredients

Instructions

  • Boil or steam the kale for a couple of minutes while sauteing the onion and eggplant. Stir in the curry powder, heat for one minute then stir in the tomatoes and chickpeas with 100ml of water. Bring to a boil, cover and simmer for 5 to 10 minutes. Add the kale and spinach until wilted and serve with rice.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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